Proceedings of the 2015 International Conference on Materials Chemistry and Environmental Protection (meep-15)

Solubility, Free Amino and Freeze-Thaw Stability of Soy Protein Isolated Prepared by Papain Modification

Authors
M.J. Liu, G.P. Yu, Y.X. Yao, P.P. Guo, W.W. Qi, X.H. Cai
Corresponding Author
M.J. Liu
Available Online March 2016.
DOI
https://doi.org/10.2991/meep-15.2016.48How to use a DOI?
Keywords
soy protein isolate; papain; freeze-thaw stability; protein solubility; free amino groups
Abstract
Peptide size control is important for obtaining desirable functional properties so that these peptides can be better utilized. Proteolytic enzyme modification of soy protein isolates (SPI) is an effective way to fractionate these proteins into peptides with controlled molecular size. SPI was partial hydrolysis by papain at pH 7.0 and 50°C. Protein solubility, free amino groups, and freeze-thaw stability of the control SPI (without added papain) and hydrolysates were investigated. Hydrolysates that were prepared from SPI by papain modification had higher solubility, and better freeze-thaw stability. They could find use in products that require these Properties.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Proceedings
International Conference on Materials Chemistry and Environmental Protection 2015
Part of series
Advances in Physics Research
Publication Date
March 2016
ISBN
978-94-6252-169-8
ISSN
2352-541X
DOI
https://doi.org/10.2991/meep-15.2016.48How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - M.J. Liu
AU  - G.P. Yu
AU  - Y.X. Yao
AU  - P.P. Guo
AU  - W.W. Qi
AU  - X.H. Cai
PY  - 2016/03
DA  - 2016/03
TI  - Solubility, Free Amino and Freeze-Thaw Stability of Soy Protein Isolated Prepared by Papain Modification
BT  - International Conference on Materials Chemistry and Environmental Protection 2015
PB  - Atlantis Press
SN  - 2352-541X
UR  - https://doi.org/10.2991/meep-15.2016.48
DO  - https://doi.org/10.2991/meep-15.2016.48
ID  - Liu2016/03
ER  -