Comparative study of enzymatic hydrolyzates of isolated soy proteins and soy flour by SE-HPLC

Abstract

The paper presents the results of an investigation by SE-HPLC (size-exclusion HPLC) of the fractional composition of hydrolyzates of soy flour and isolated soy protein obtained under the action of proteolytic enzymes of different origin and of their multienzyme blends.

Keywords

• soy flour
• isolated soy protein
• enzymatic hydrolysis
• se-hplc
• fractional composition
• proteolytic enzymes