Abstract:Enzymatic hydrolysis at high solid substrate concentrations is beneficial with regard to energy and water consumption. This study examines the influence of the solid concentration on the enzymatic hydrolysis of soy protein isolates and the resulting functional properties of the hydrolysate. Favorzyme-modified soy protein isolates showed higher NSI, foaming ability and dispersion stability, but lower water holding capacity, emulsifying activity and foam stability. Higher solid concentrations resulted in higher water holding capacity, foaming ability and dispersion stability. The water solubility of the hydrolyzate was independent of the solid concentration during proteolysis. When DH% was higher than 8%, high solid concentrations increased the foam stability of the hydrolysate. At lower DH% than 8%, the foam stability of hydrate at low solid concentrations was higher than that with high solid concentrations.
