Differential Enzymatic Hydrolysis: A Study on Its Impact on Soy Protein Structure, Function, and Soy Milk Powder Properties

Differential Enzymatic Hydrolysis: A Study on Its Impact on Soy Protein Structure, Function, and Soy Milk Powder Properties

Protein constitutes the primary nutrient in soy, and its modifications are intricately linked to the properties of the soy milk powder. This study employed six main commercial enzymes (bromelain, neutrase, papain, trypsin, flavourzyme, and alcalase) to investigate the impact of enzymatic hydrolysis...

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Bibliographic Details
Main Authors: Qian Li, Baoyue Chang, Guo Huang, Di Wang, Yue Gao, Zhijun Fan, Hongbo Sun, Xiaonan Sui
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
enzymatic hydrolysis
soy protein isolate (SPI)
soy milk powder
structure
physicochemical properties
Online Access:https://www.mdpi.com/2304-8158/14/5/906
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