Soya Protein Hydrolysate

CSIR-CFTRI has developed a process using soy flour for the preparation of protein hydrolysate using double enzyme system.  The undesirable antinutritional factors in soy flour are reduced in the process. The hydrolysate can be used an ingredient for the preparation of high protein and speciality foods like high protein beverages, geriatric foods and athletic foods

The hydrolysate can be used an ingredient for the preparation of high protein and speciality foods like high protein beverages, geriatric foods and athletic foods

• The product, a concentrated source of protein, is free flowing creamy powder with good digestibility and solubility.
• Enhanced functional Properties
• The process results in a 36% yield on flour basis with 33% of degree of hydrolysis.
• The trypsin inhibitor content is reduced by ~70% and there is no detection of lipoxygenase or urease activities.
• There were no losses in the amino acid composition due to processing.
• Thus it was possible to retain the nutritive value of the protein in the hydrolysate. The bitterness perception minimum threshold was 0.2 gm/100 ml.