title: [Enzymatic hydrolysate of soy protein isolate. Preparation and characterization].
abstract: Soy protein isolate has been hydrolysed using one- or two-stage scheme. Two-stage scheme of soy protein isolate hydrolysis by Flavourzyme followed by Pancreatin provided 97% of the initial protein in soluble form. The structures with molecular weights over than 28 kD were eliminated, as determined by size-exclusion chromatography.
authors.forename: S N
authors.initials: SN
authors.lastname: Zorin
authors.forename: M
authors.initials: M
authors.lastname: Baiarzhgal
authors.forename: E A
authors.initials: EA
authors.lastname: Burdza
authors.forename: V K
authors.initials: VK
authors.lastname: Mazo
mesh_terms: D002845:Chromatography; D010450:Endopeptidases / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006868:Hydrolysis; D010194:Pancreatin / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry*
chemical_list: D030262:Soybean Proteins; D010194:Pancreatin; D010450:Endopeptidases; C412470:flavourzyme