Enzyme hydrolyzed soy protein

Recently Puski (20) determined the effects of proteolysis on the water absorption, viscosity, and gelation properties of a soy protein isolate. The water absorption of enzymically hydrolyzed soy protein isolate increased in direct relation to the enzymic treatment. Apparently as the number of polar amino and carboxyl groups increased, the uptake of water increased proportionately. Limited proteolysis of the soy protein isolate resulted in a decided decrease in the viscosity and gelling properties. 

F,denotes soy flour C, soy protein concentrate I, soy protein isoiate H, enzyme hydrolyzed soy protein W, soy whey. 

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