Abstract-Peptide size control is important for obtaining desirable functional properties so that these peptides can be better utilized. Proteolytic enzyme modification of soy protein isolates (SPI) is an effective way to fractionate these proteins into peptides with controlled molecular size. SPI was partial hydrolysis by papain at pH 7.0 and 50°C. Protein solubility, free amino groups, and freeze-thaw stability of the control SPI (without added papain) and hydrolysates were investigated. Hydrolysates that were prepared from SPI by papain modification had higher solubility, and better freeze-thaw stability. They could find use in products that require these properties.
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