Effects of Limited Enzymatic Hydrolysis on Gelation Properties and Hydrophobicity of Soy Protein

Hardness of soy-curd and hydrophobicity Index(S0) of soy isolate protein were determined after limited enzymatic hydrolysis by Alcalase and As 1.398. These two parameters, were studied for the change of gelation properties and hydrophobicity of soy protein with the limited degree of hydrolysis(DH).