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Hydrolysis of Isolate Soybean Protein Using Subcritical Water
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 Title & Authors
Hydrolysis of Isolate Soybean Protein Using Subcritical Water
Hwang, Yun Hee; Cho, Hyung-Yong; Kim, Ko-Rae; Lee, Seok Hoon; Choi, Mi-Jung; Shin, Jung-Kue;
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 Abstract
Hydrolysis of isolate soybean protein (ISP) using subcritical water (SCW) was conducted to study the feasibility for producing protein hydrolyzate. SCW hydrolysis of SPI suspension (5-15%) was conducted in an electrically heated batch reactor (2 L). The effects of temperature (230 to ) and holding time (10 to 50 min) on the degree of hydrolysis (DH) and the production of amino acids were studied by surface response method. The DH was determined by derivatizing the hydrolyzates with ortho-phthalaldehyde (OPA) solution. It was confirmed that reaction temperature and holding time affected the hydrothermolysis of soybean protein. However, the holding time was less effective on amino acid yield when the temperature was higher than . In order to achieve optimal yields of amino acids exceeding 43%, the temperature should be within the range between 256 and with holding time from 29 to 41 min, respectively. A maximum estimated amino acid yield of 43.5% was obtained at for 35 min.
 Keywords
isolate soy protein;subcritical water;hydrolysis;
 Language
Korean
 Cited by
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