ArticleFoods (Basel, Switzerland)2025
Differential Enzymatic Hydrolysis: A Study on Its Impact on Soy Protein Structure, Function, and Soy Milk Powder Properties.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Maillard reaction of heme protein hydrolysate and xylose: A strategy for improving protein solubility, umami taste, and texture in plant-based patties.Food chemistry: X · 2026Article
- Thermolysin Versus Four Commercial Proteases in the Modification of Soy Protein Isolate: Structural, Functional, and Taste Characterization.Foods (Basel, Switzerland) · 2026Article
- Enzyme-specific modulation of rice peptide structure and alginate hydrogel functionality for food applications.Food chemistry: X · 2026Article
- The Effect of Fructooligosaccharide and Inulin Addition on the Functional, Mechanical, and Structural Properties of Cooked Japonica Rice.Gels (Basel, Switzerland) · 2026Article
- Effects of papain enzymolysis on the functional properties, stability and sensory quality of soy milk after thermal steam treatment.Food chemistry: X · 2025Article
- Effects of Selective Enzymatic Hydrolysis on Structural Properties and Gel Properties of Soybean Protein Isolate.Foods (Basel, Switzerland) · 2025Article
- Optimizing mung bean and soybean hydrolysis for the generation of bioactive peptides of potential functional food applications.Food chemistry: X · 2025Article
- Polydextrose Reduces the Hardness of Cooked Chinese Sea Rice Through Intermolecular Interactions.Gels (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
Funding
Abstract
Protein constitutes the primary nutrient in soy, and its modifications are intricately linked to the properties of the soy milk powder. This study employed six main commercial enzymes (bromelain, neutrase, papain, trypsin, flavourzyme, and alcalase) to investigate the impact of enzymatic hydrolysis on the structural and functional properties of soy protein isolate (SPI), as well as its influence on the physicochemical properties of soy milk powder. The findings indicated that each of enzymes exhibits distinct specificity, with the degree of hydrolysis following the order: alcalase > flavourzyme > papain > bromelain > neutrase > trypsin. Enzymatic hydrolysis facilitates the unfolding of SPI, leading to the exposure of chromogenic fluorophores and hydrophobic amino acid residues, which in turn promotes an increase in free sulfhydryl content. Concurrently, this process induces the transformation of
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