Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure

Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities. However, the problem related to was generation bitter taste. Recently, high hydrostatic pressure (HHP) treatment has attracted much interest been used in several studies on protein modification. Hence, study aimed investigate effects enzymatic by Corolase PP under different treatments (0.1, 100, 200, 300 MPa for 1-5 h at 50 ℃) property, activity, bitterness soybean isolate hydrolysate (SPIH). As observed, obtained 200 4 had highest activity index (47.49 m2/g) stability (92.98%), it higher activities (44.77% DPPH free radical scavenging 31.12% superoxide anion 61.50% copper ion chelating activity). At same time, enhancement emulsion increase zeta potential decrease mean particle size. In addition, a lower value showed better palatability. This broad application prospect in developing food ingredients healthy foods.