Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with hydrophobicity and molecular weight

• DOI: 10.1016/j.ultsonch.2023.106414
• Publication Date: 2023-04-20T11:48:12Z
• Authors: Yolandani; Haile Ma; Yunliang Li; Dandan Liu; Hongchang Zhou; Xiaoshuang Liu; Yuming Wan; Xiaoxue Zhao
• Keywords: Molecular mass; Enzymatic Hydrolysis; Degradation

The effects of power ultrasound (US) pretreatment on the preparation soy protein isolate hydrolysate (SPIH) prepared at same degree hydrolysis (DH) 12 % were measured. Cylindrical was modified into mono-frequency (20, 28, 35, 40, 50 kHz) ultrasonic cup coupled with an agitator to make it applicable for high density SPI (soy isolate) solutions (14 %, w/v). A comparative study alterations hydrolysates molecular weight, hydrophobics, antioxidants and functional properties change as well their relation explored. results showed that under DH, decelerated degradation mass decrease rate lessened increase frequency. Meanwhile, pretreatments improved hydrophobics SPIH. Both surface hydrophobicity (H0) relative (RH) pretreated groups increased Lowest frequency (20 had most emulsifying water holding capacities, although in viscosity solubility found. Most these correspondence toward mass. In conclusion, selection is essential alteration SPIH qualities DH.