Effect of enzymatic hydrolysis process on allergenic activity of soybean protein P34 and physicochemical properties of enzymatic hydrolysate

Soybean protein was hydrolyzed with seven different kinds of proteases, respectively. The elimination effect of soy protein P34 was analyzed by determination of SDS-PAGE and hydrolysis degree,and the immune activity of P34 before and after hydrolysis was determined by Western Blot. The results showed that the P34 content in soybean degraded to varying degrees after hydrolyzed with different proteases and the flavor and alkaline proteases were two most effective proteases that could completely eliminate P34. Under optimal conditions, the solubility, water- retaining property, emulsification, emulsion stability and foaming ability of enzymatic hydrolysis product which hydrolyzed with flavors or alkaline protease increased significantly, whereas the viscosity, oil absorbency and foam stability of it reduced.