Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation

Abstract Soy protein hydrolysates are often rejected by consumers due to their unpleasant bitter taste. In the present study, soy protein isolate (SPI) was hydrolyzed using five proteases and combinations thereof to prevent bitterness. Hydrolysis was performed as one- and two-step process and the extent of hydrolysis was evaluated by SDS-PAGE and degree of hydrolysis analyses. Enzymatic hydrolysis performed as both, one- and two-step process, increased the degree of hydrolysis from initially 2.1% up to 30%. Most peptides generated were −1 and foaming activity up to 2706%. The study shows that enzyme combinations are an effective approach to produce hypoallergenic soy hydrolysates that combine low bitterness and superior techno-functional properties.