Improvement of the physicochemical properties of soybean proteins by enzymatic hydrolysis

Abstract

This review summarizes a novel hydrolytic processing of soybean proteins. Under limited hydrolytic condition, glycinin or β-conglycinin could be selectively digested in soybean proteins. The hydrolysates can be useful for an ingredient in various food applications. Selective hydrolysis may be effective for the reduction of soybean allergenicity with processing functionality.