STUDY CONCERNING THE EFFECTS OF THE PROTEOLYSIS ON SOME SOY PROTEIN ISOLATE FUNCTIONAL PROPERTIES

The effects of proteolytic enzyme modification of soy protein isolate (SPI) on its functional properties were evaluated by treating a commercial SPI with trypsin. Partial hydrolysis of SPI contributed to improving its solubility at pH 7,0 and 4,5 and ability to undergo thermal aggregation. A limited hydrolysis determined a twice increasing of the soy isolate gels viscosity and a slight diminution of the water absorbtion capacity.