Optimized the process of hydrolyzed soybean protein with less MCP

Enzymatic hydrolysis and acid hydrolysis was combined to optimize the process of hydrolyzed vegetable protein.The resultshowed the optimum conditions were hydrolyzed for 4 hours by protamex,then hydrolyzed for 3 hours under 95℃ by 2mol/L Hcl.With these condition,the level of MCP in HVP could be controlled less than 1ppm and the level of free amino acid could be more than 1g/100mL.These could get the standard of HVP.