Ph.D. Dissertation:

optimization of enzymatic hydrolysis conditions to achieve maximum functional properties according to its use in the formulation of beverage

The aim of this study was to provide formulations drinks and determination physicochemical and sensory characteristics, based on hydrolyzed soy protein isolate. The soy protein isolate was hydrolyzed by Alcalase and Trypsin and the optimum conditions was selected based on the degree of hydrolysis, using response surface methodology (RSM). Isolated soy protein hydrolyzate with a degree of hydrolysis optimal conditions for the acceptance of 1, of Alcalase (46/13%), corresponding to treatment 4 (enzyme ratio of 1.5, temperature of 55 ° C and pH 6), respectively. Optimal degree of hydrolysis by the enzyme trypsin (18/15%), the treatment 5 (3 enzyme ratio, temperature 32 ° C and a pH of 8). The chemical composition of selected treatments including ash, moisture, fat and protein, functional properties such as solubility, foam formation and foam stability, opacity and ACE inhibition compared to soy protein isolates (control) were examined The use of hydrolyzed soy protein isolate with Alcalase and trypsin, in accordance with the instructions, drinks were provided. Drink physicochemical characteristics include: water-soluble solids, pH, viscosity, phenolic compounds, antioxidant capacity, total sugar, solubility and heat stability and sensory evaluation were investigated. Based on statistical analysis taking into account all the characteristics of the study, a formulation of isolated soy protein hydrolyzate from Alcalase and a formulation of SPI was hydrolyzed by the enzyme trypsin .The drinks were kept zero, 14, 28, and 42 days. The shelf life of beverages 28 days.

Keywords: Keywords: soy beverages, soy isolate, hydrolyzed soy isolate, Alcalase, Trypsin