Functional properties of soy protein isolate of crude and enzymatically hydrolysed at different times

The partial hydrolysis may be used to modify the functional properties of proteins that are added to food and beverage formulations. The present study aimed to hydrolysing the soy protein isolate using Flavourzyme® and compares their functional properties (foaming capacity, foaming stability, solubility, water capacity absorption and oil-holding capacity) with the same functional properties of the crude protein. The hydrolysis reaction was conducted for 240 minutes to determine the degree of hydrolysis over time. The samples used for the analysis of functional properties were obtained in 30 minutes of hydrolysis (Degree of Hydrolysis of 36.5%) and 60 minutes of hydrolysis (Degree of Hydrolysis of 51%). To capacity foaming, were obtained results of up to 63.3% however the hydrolysis did not significantly alter this property. The foaming stability increased to 16% protein hydrolysate. The solubility of hydrolysed protein increased 46% compared to in non-hydrolysed protein. The water capacity absorption and oil-holding capacity decreased for the samples hydrolysed compared to non-hydrolysed.