Aggregation of soy proteins upon Alcalase hydrolysis

来源 :第七届国际大豆加工利用会议 | 被引量 : 0次 | 上传用户：ziyi1965

【摘要】

：

【作者】

：

Xiangzhen Kong Shasha Zhao Yufei Hua Yeming Chen Caimeng Zhang

【机构】

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State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan U

【出处】

：

第七届国际大豆加工利用会议

【发表日期】

：

2016年4期

【关键词】

：

aggregation soy protein Alcalase hydrolysis

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　　Enzymatic hydrolysis of soy proteins yields hydrolysates having functional and biological properties.Upon hydrolysis of soy proteins,the solubility is not always increased.In some cases,hydrolysis results in the formation of insoluble aggregates.Upon hydrolysis with Alcalase,soy proteins have a strong tendency to aggregate.

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Aggregation of soy proteins upon Alcalase hydrolysis

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