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《Guangzhou Food Science and Technology》 1996-01
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Enzymic Hydrolysis of Soy Protein Isolate by papain

Xiao Kaijun et al  
The degree of hydrolysis (DH) of Soy Protein Isolate (SPI) hydrolyzed by papain was 2-fold higher with heating pretreatment at 90℃ for 10 min than without heating. During heating, DH value varied with different SH content of SPI. The result of SDS-PAGE gel eletrophoresis indicated that 7S conglubin and acidic subunit in 11S globulin were easily degraded by papain and basic subunit in 11S globulin was still not hydrolyzed even after having digested for 12hr. This was probably related to the 11S globulin molecuIar formation, in which basic subunit was embeded in acidic shbunit.
【CateGory Index】: TQ936
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