METHOD FOR MANUFACTURING HYDROLYSATE OF SOY PROTEIN CONCENTRATES

Abstract

Provided are a method of preparing a hydrolysate of soy protein concentrate, a hydrolysate of soy protein concentrate prepared by the above method, and a feed composition including the hydrolysate.

Claims

1. A method of preparing a hydrolysate of soy protein concentrate, the method comprising: incubating an aqueous mixture comprising soy protein concentrate, protein hydrolase, and water, wherein a water content of the aqueous mixture is 5% (w/w) to 60% (w/w).

2. The method of claim 1, wherein, in the incubating, the water content of the aqueous mixture is reduced from more than 25% (w/w) and 60% (w/w) or less to 5% (w/w) or more and less than 25% (w/w).

3. The method of claim 2, wherein the reduction of the water content is performed by drying.

4. The method of claim 1, wherein the incubating is performed under conditions of 50° C. to 100° C.

5. The method of claim 1, wherein the incubating is performed for 0.5 hour to 12 hours.

6. The method of claim 1, wherein the protein hydrolase is one or more protein hydrolases selected from the group consisting of Bacillus licheniformis-derived protein hydrolase, Bacillus amyloliquefaciens-derived protein hydrolase, and Bacillus subtilis-derived protein hydrolase.

7. The method of claim 1, wherein a concentration of the protein hydrolase is 0.01% (w/w) to 0.50% (w/w), based on the weight of the soy protein concentrate.

8. The method of claim 3, wherein the drying is performed by heating.

9. The method of claim 8, wherein the heating is performed at 50° C. to 100° C.

10. A hydrolysate of soy protein concentrate prepared by the method of claim 1.

11. The hydrolysate of soy protein concentrate of claim 10, wherein in the hydrolysate of soy protein concentrate, a proportion of proteins having a molecular weight of 30 kDa or less is 30% to 90%, based on the total protein.

12. The hydrolysate of soy protein concentrate of claim 10, wherein the hydrolysate of soy protein concentrate has a nitrogen solubility index (NSI) of 5% (w/w) to 40% (w/w).

13. A feed composition comprising the hydrolysate of soy protein concentrate of claim 10.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0035] The above and other aspects, features, and advantages of certain embodiments of the disclosure will be more apparent from the following description taken in conjunction with the accompanying drawings, in which: FIG. 1 shows SDS-PAGE results of examining changes in the degree of protein degradation by a hydrolysis reaction according to water content of an aqueous mixture including soy protein concentrate, wherein M: biomarker, 1: soy protein concentrate raw material, 2: hydrolysate with water of 40% (w/w), 3: hydrolysate with water of 35% (w/w), 4: hydrolysate with water of 30% (w/w), 5: hydrolysate with water of 25% (w/w), 6: hydrolysate with water of 20% (w/w), 7: hydrolysate with water of 15% (w/w), and 8: hydrolysate with water of 10% (w/w);

[0036] FIG. 2 shows SDS-PAGE results of examining changes in the degree of protein degradation by hydrolysis reaction under low water content conditions, wherein M: biomarker, 1: soy protein concentrate raw material, 2: water of 10% (w/w) and 1-hr reaction, 3: water of 10% (w/w) and 2-hr reaction, 4: water of 15% (w/w) and 1-hr reaction, and 5: water of 15% (w/w) and 2-hr reaction;

[0037] FIG. 3 shows SDS-PAGE results of examining changes in the degree of protein degradation by hydrolysis reaction according to the concentration of protein hydrolase, wherein M: biomarker, 1: soy protein concentrate raw material, 2: enzyme of 0.05% (w/w) and 1-hr hydrolysate, 3: enzyme of 0.05% (w/w) and 2-hr hydrolysate, 4: enzyme of 0.05% (w/w) and 3-hr hydrolysate, 5: enzyme of 0.05% (w/w) and 4-hr hydrolysate, 6: enzyme of 0.1% (w/w) and 1-hr hydrolysate, 7: enzyme of 0.1% (w/w) and 2-hr hydrolysate, 8: enzyme of 0.1% (w/w) and 3-hr hydrolysate, 9: enzyme of 0.1% (w/w) and 4-hr hydrolysate, 10: enzyme of 0.2% (w/w) and 1-hr hydrolysate, 11: enzyme of 0.2% (w/w) and 2-hr hydrolysate, 12: enzyme of 0.2% (w/w) and 3-hr hydrolysate, 13: enzyme of 0.2% (w/w) and 4-hr hydrolysate, 14: enzyme of 0.35% (w/w) and 1-hr hydrolysate, 15: enzyme of 0.35% (w/w) and 2-hr hydrolysate, 16: enzyme of 0.35% (w/w) and 3-hr hydrolysate, and 17: enzyme of 0.35% (w/w) and 4-hr hydrolysate;

[0038] FIG. 4 shows SDS-PAGE results of examining changes in the degree of protein degradation by simultaneous processes of hydrolysis and drying of an aqueous mixture having a water content of 40% (w/w), wherein M: biomarker; 1: soy protein concentrate raw material; 2: initial water of 40% (w/w), 1-hr reaction and drying, water of 31.2% (w/w)); 3: initial water of 40% (w/w), 2-hr reaction and drying, water of 22.1% (w/w); 4: initial water of 40% (w/w), 3-hr reaction and drying, water of 11.53% (w/w); and 5: initial water of 40% (w/w), 4-hr reaction and drying, water of 7% (w/w);

[0039] FIG. 5 shows SDS-PAGE results of examining changes in the degree of protein degradation by simultaneous processes of hydrolysis and drying of an aqueous mixture having a water content of 40% (w/w), wherein M: biomarker, S: soy protein concentrate raw material, 0: 0-hr enzymatic reaction, 1: 1-hr enzymatic reaction, 2: 2-hr enzymatic reaction, 3: 3-hr enzymatic reaction, 4: 4-hr enzymatic reaction, 5: 5-hr enzymatic reaction, 6: 6-hr enzymatic reaction, 7: 7-hr enzymatic reaction, 8: 8-hr enzymatic reaction, and 8.5: 8.5-hr enzymatic reaction;

[0040] FIG. 6 shows SDS-PAGE results of examining changes in the degree of protein degradation by simultaneous processes of hydrolysis and drying of an aqueous mixture having a water content of 30% (w/w), wherein M: biomarker, S: soy protein concentrate raw material, 0: 0-hr enzymatic reaction, 1: 1-hr enzymatic reaction, 2: 2-hr enzymatic reaction, 3: 3-hr enzymatic reaction, 4: 4-hr enzymatic reaction, 5: 5-hr enzymatic reaction, and 6: 6-hr enzymatic reaction;

[0041] FIG. 7 shows SDS-PAGE results of examining changes in the degree of protein degradation by simultaneous processes of hydrolysis and drying of an aqueous mixture having a water content of 20% (w/w), wherein M: biomarker, S: soy protein concentrate raw material, 0: 0-hr enzymatic reaction, 1: 1-hr enzymatic reaction, 2: 2-hr enzymatic reaction, 3: 3-hr enzymatic reaction, and 4: 4-hr enzymatic reaction;

[0042] FIG. 8 shows SDS-PAGE results of examining changes in the degree of protein degradation with or without a drying process of an aqueous mixture having a water content of 40% (w/w), wherein M: biomarker, 1: soy protein concentrate raw material, 2: sample after mixing with the enzyme, 3: 0-hr enzymatic reaction, 4: 1-hr enzymatic reaction, 5: 2-hr enzymatic reaction, 6: 3-hr enzymatic reaction, 7: 4-hr enzymatic reaction, 8: drying after 1-hr enzymatic reaction, 9: drying after 2-hr enzymatic reaction, 10: drying after 3-hr enzymatic reaction, and 11: drying after 4-hr enzymatic reaction;

[0043] FIG. 9 shows SDS-PAGE results of examining changes in the degree of degradation of a hydrolysate of soy protein concentrate according to water content and enzyme, wherein M: biomarker, 1: soy protein concentrate raw material, 2: Bacillus amyloliquefaciens-derived protease; water of 25% (w/w), 3: Bacillus amyloliquefaciens-derived protease; water of 15% (w/w), 4: Bacillus licheniformis-derived protease; water of 25% (w/w), and 5: Bacillus licheniformis-derived protease; water of 15% (w/w); and

[0044] FIG. 10 shows SDS-PAGE results of examining changes in the degree of protein degradation of the hydrolysate of soy protein concentrate according to water content by using the Bacillus subtilis-derived protease, wherein M: biomarker, 1: water of 40% (w/w), 2: water of 35% (w/w), 3: water of 30% (w/w), 4: water of 25% (w/w), 5: water of 20% (w/w), 6: water of 15% (w/w), and 7: water of 10% (w/w).

MODE OF DISCLOSURE

[0045] Reference will now be made in detail to embodiments, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to like elements throughout. In this regard, the present embodiments may have different forms and should not be construed as being limited to the descriptions set forth herein. Accordingly, the embodiments are merely described below, by referring to the figures, to explain aspects of the present description. As used herein, the term “and/or” includes any and all combinations of one or more of the associated listed items. Expressions such as “at least one of,” when preceding a list of elements, modify the entire list of elements and do not modify the individual elements of the list.

Example 1. Comparison of Degree of Protein Degradation and Content of Water-Soluble Proteins in Hydrolysate of Soy Protein Concentrate According to Changes in Water Content

[0046] An aqueous mixture was prepared by diluting, in water, Bacillus licheniformis-derived protein hydrolase (Prozyme AK, Vision Biochem) of 0.35% (w/w), based on the weight of soy protein concentrate, adding this dilution to a reaction vessel containing the soy protein concentrate (100 g, X-soy 600, CJ Selecta, a protein content of 60% (w/w) or more based on the total weight), and further adding water thereto to adjust a water content at 10% (w/w), 15% (w/w), 20% (w/w), 25% (w/w), 30% (w/w), 35% (w/w), or 40% (w/w), based on the total weight. Thereafter, a hydrolysis reaction was allowed by incubating the aqueous mixture at 60° C. for 4 hours. The hydrolysis reaction was terminated by heating each experimental group at 100° C. for 20 minutes. A hydrolysate of each experimental group in which the reaction was terminated was dried and then pulverized. Samples for SDS-PAGE, gel permeation chromatography (GPC), and nitrogen solubility index (NSI) analysis were prepared by suspending 100 mg of the pulverized hydrolysate of soy protein concentrate in 5 ml of 8 M urea solvent, sonicating the suspension, and then centrifuging the suspension at 8000 rpm for 10 minutes. Thereafter, each sample was quantified using bicinchoninic acid, and a predetermined amount of the sample was loaded on an SDS-PAGE gel. Further, a molecular weight distribution of the proteins in the hydrolysate was confirmed by filtering the sample through a 0.45 μm syringe filter and then performing GPC analysis of the filtrate.

[0047] As a result, as the water content of the aqueous mixture was decreased from 40% to 10%, the degree of protein degradation was increased. Thus, as the water content was decreased, some high-molecular-weight protein bands disappeared and low-molecular-weight protein bands were increased on the SDS-PAGE gel (FIG. 1). Further, a proportion of the low-molecular-weight protein bands (<30 kDa) was increased, as the water content of the aqueous mixture was decreased (Table 1).

TABLE-US-00001 TABLE 1 Water Water Water Water Water Water Water of of of of of of of 40% 35% 30% 25% 20% 15% 10% MW(kDa) (w/w) (w/w) (w/w) (w/w) (w/w) (w/w) (w/w) >75 25.3 19.7 10.8 4.7 3.8 5.6 5.1 30~75 22.4 25.5 25.5 15.6 13.2 11.6 11.0 10~30 13.4 16.4 23.8 30.6 26.6 18.9 18.8  5~10 11.2 11.6 14.2 21.0 25.1 27.0 27.3  <5 27.8 26.7 25.7 28.2 31.4 36.9 37.8 Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0

[0048] Further, the content of the water-soluble proteins in the hydrolysate of soy protein concentrate was evaluated by measuring NSI. Water was added to a reaction vessel containing 1 g of the pulverized hydrolysate of soy protein concentrate to obtain a solution of a total 40 ml volume, this solution was centrifuged under conditions of 30° C. and 120 rpm for 2 hours, and the resulting supernatant was obtained, and then NSI was determined by Kjeldahl method according to the following Equation:

NSI (%,w/w)=extracted supernatant proteins/sample solid proteins×100  [Equation 1]

[0049] As a result, NSI was decreased, as the water content of the aqueous mixture was decreased from 40% (w/w) to 25% (w/w), whereas NSI tended to rather increase, as the water content of the aqueous mixture was decreased from 25% (w/w) to 10% (w/w) (Table 2). In other words, when the hydrolysis reaction was allowed in the aqueous mixture having the water content of 30% (w/w) or more, or 20% (w/w) or less, high levels of NSI were observed. Further, the highest NSI was observed, when the water content was 40% (w/w).

TABLE-US-00002 TABLE 2 Sample NSI (% (w/w)) Soy protein concentrate raw material 5.36 Hydrolysate with water of 40% (w/w) 19.07 Hydrolysate with water of 35% (w/w) 12.41 Hydrolysate with water of 30% (w/w) 8.47 Hydrolysate with water of 25% (w/w) 5.96 Hydrolysate with water of 20% (w/w) 6.97 Hydrolysate with water of 15% (w/w) 11.70 Hydrolysate with water of 10% (w/w) 13.58

[0050] Additionally, after increasing the weight of the soy protein concentrate to 500 g, the water content of the aqueous mixture was increased up to 50% (w/w), and incubation was performed in the same manner as the above Example to examine whether the NSI was increased or not. It was also examined whether the degree of protein degradation in the aqueous mixture having the low water content was increased even when the weight of the soy protein concentrate was increased. Specifically, the aqueous mixture was prepared by adding Prozyme AK at a concentration of 0.2% (w/w), based on the weight of the soy protein concentrate, to a reaction vessel containing the soy protein concentrate (500 g), and adding water thereto to adjust the water content at 40% (w/w), 45% (w/w), or 50% (w/w), based on the total weight. Thereafter, a hydrolysis reaction under high water conditions was performed by incubating the aqueous mixture at 60° C. for 4 hours. The hydrolyzed product was collected every 1 hour, and deactivated by heating at 100° C. for 20 minutes. Further, the aqueous mixture was dried to adjust the water content to 10% (w/w) or 15% (w/w), and the hydrolysis reaction was performed under the same conditions as above, followed by deactivation. The deactivated product was dried and pulverized, and used as a sample for SDS-PAGE, GPC, and NSI analysis. The analysis was performed in the same manner as above. Meanwhile, a non-enzyme treatment group (only water added) as a control group under high water conditions was used for comparison of the effects according to the hydrolysis reaction.

[0051] As a result, when the weight of the soy protein concentrate was increased, high levels of NSI were also observed by performing the hydrolysis of the aqueous mixture having the high water content (Table 3), and the degree of protein degradation was increased by performing the hydrolysis of the aqueous mixture having the low water content (FIG. 2 and Table 4).

TABLE-US-00003 TABLE 3 NSI (% (w/w)) after NSI (% (w/w)) after enzyme treatment non-enzyme treatment Water of Water of Water of Water Time (hr) 40% (w/w) 45% (w/w) 50% (w/w) 40% (w/w) 0  5.22  5.22  5.22 5.22 1 11.03 13.08 15.61 5.75 2 13.95 17.14 20.68 5.65 3 16.34 20.44 25.00 5.68 4 17.61 22.80 26.29 5.51

TABLE-US-00004 TABLE 4 MW Water of 10% (w/w) Water of 15% (w/w) (kDa) 1 hr 2 hr 1 hr 2 hr >75 4.44 4.47 4.43 5.30 30~75 11.97 9.93 10.90 11.04 10~30 22.53 17.35 17.77 18.25  5~10 31.16 31.86 31.93 31.09 <5 29.89 36.39 34.97 34.31 Total 100.00 100.00 100.00 100.00

Example 2. Comparison of Degree of Protein Degradation and Content of Water-Soluble Proteins in Hydrolysate of Soy Protein Concentrate According to Changes in Hydrolase Concentration

[0052] In this Example, the aqueous mixtures including soy protein concentrate were prepared to have the same water content of 15% (w/w), and the effects of hydrolysis were compared according to concentrations of protein hydrolase. The aqueous mixture was prepared by adding Prozyme AK at a concentration of 0.05% (w/w), 0.1% (w/w), 0.2% (w/w), or 0.35% (w/w), based on the weight of the soy protein concentrate, to a reaction vessel containing the soy protein concentrate (100 g), and adding water thereto to adjust the water content at 15% (w/w), based on the total weight. Thereafter, a hydrolysis reaction was performed by incubating the aqueous mixture at 60° C. for 4 hours. At this time, the hydrolyzed product was collected every 1 hour, and deactivated by heating at 100° C. for 20 minutes. The deactivated product was dried and pulverized, and used as a sample for SDS-PAGE, GPC, and NSI analysis. The analysis was performed in the same manner as in Example 1.

[0053] As a result, protein bands of 37 kDa to 50 kDa were more clearly observed in a 0.05% enzyme-treated group than other concentration groups, and a proportion of the low-molecular-weight protein bands was increased, as the enzyme concentration was increased (FIG. 3). Further, a molecular weight distribution of the proteins included in the hydrolysate was analyzed, and as a result, the concentration of protein hydrolase did not greatly influence the proportion of the proteins of 75 kDa or more, whereas the proportion of the proteins of 10 kDa or less was increased as the concentration of protein hydrolase was increased (Table 5).

TABLE-US-00005 TABLE 5 MW Enz 0.05% (w/w) Enz 0.1% (w/w) Enz 0.2% (w/w) Enz 0.35% (w/w) (kDa) SPC 1 hr 2 hr 3 hr 4 hr 1 hr 2 hr 3 hr 4 hr 1 hr 2 hr 3 hr 4 hr 1 hr 2 hr 3 hr 4 hr >75 10.6 2.5 2.2 2.2 2.6 2.4 2.5 2.3 2.9 2.6 2.7 2.2 2.6 2.4 2.4 2.2 2.2 30~75 53.0 14.9 16.1 15.0 14.9 14.8 14.2 13.7 12.4 13.4 12.8 11.9 12.3 11.2 10.8 10.6 8.9 10~30 20.9 26.4 31.5 27.7 26.2 27.3 25.0 23.0 20.5 23.3 20.7 18.3 18.0 18.0 16.3 15.1 14.0  5~10 5.6 27.9 25.9 27.7 27.8 27.8 28.7 29.3 30.1 29.2 29.8 30.3 30.1 30.2 30.0 29.6 29.3  <5 9.8 28.4 24.3 27.4 28.5 27.7 29.6 31.7 34.1 31.6 34.1 37.3 36.9 38.2 40.5 42.5 45.6 Total 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100

[0054] Further, NSI was increased as the concentration of protein hydrolase was increased. In particular, when the concentration of protein hydrolase was 0.2% (w/w) or more, NSI of 10% (w/w) or more was observed (Table 6) Further, a difference in NSI according to the reaction time of 1 hour to 4 hours at the same concentration was hardly observed, whereas the enzyme concentration greatly influenced NSI (Table 6).

TABLE-US-00006 TABLE 6 Enzyme conc. (% (w/w)) Reaction time (hr) NSI (% (w/w)) SPC 5.73 0.05% 1 7.08 2 6.77 3 6.94 4 6.68 0.10% 1 9.30 2 9.58 3 8.18 4 8.96 0.20% 1 11.61 2 11.94 3 11.86 4 10.02 0.35% 1 15.43 2 14.27 3 14.74 4 15.92

Example 3. Comparison of Degree of Protein Degradation and Content of Water-Soluble Proteins in Hydrolysate of Soy Protein Concentrate According to Simultaneous Processes of Hydrolysis and Drying

[0055] The aqueous mixture was prepared by adding Prozyme AK at a concentration of 0.2%, based on the weight of the soy protein concentrate, to a reaction vessel containing the soy protein concentrate (100 g), and adding water thereto to adjust the water content at 40% (w/w), based on the total weight. Thereafter, a hydrolysis reaction was performed by incubating the aqueous mixture at 60° C. for 4 hours, and at the same time, drying was performed by applying hot air at 60° C. such that the central temperature of the aqueous mixture was the same as the incubation temperature of 60° C. At this time, the hydrolyzed product was collected every 1 hour, a water content thereof was measured, and then the product was deactivated by heating at 100° C. for 20 minutes. The deactivated product was dried and pulverized, and used as a sample for SDS-PAGE, GPC, and NSI analysis. The analysis was performed in the same manner as in Example 1.

[0056] As a result, with regard to the effects of improving the protein degradation and the content of water-soluble proteins, even though the initial water content was adjusted to 40% (w/w), NSI was similar to that in the case where hydrolysis of the soy protein concentrate having the water content of 15% (w/w) was performed for 4 hours by adding 0.35% (w/w) of the enzyme, when the water content of the aqueous mixture reached a particular level of about 20% (w/w) during the reaction and drying process (FIG. 4, Table 7, and Table 8). In other words, dynamic changes of the water content of the aqueous mixture, i.e., adjustment of the water content of the aqueous mixture from the high water content to the low water content during the hydrolysis allowed to obtain excellent hydrolysis effects even using a small amount of enzyme.

TABLE-US-00007 TABLE 7 MW (kDa) SPC 1 hr 2 hr 3 hr 4 hr >75 40.3 29.7 10.8 6.7 7.0 30~75 32.4 27.9 17.4 9.5 9.3 10~30 13.1 18.2 28.4 13.1 12.9  5~10 4.3 8.3 17.0 20.2 19.9 <5 9.8 15.9 26.4 50.5 50.9 Total 100 100 100 100 100

TABLE-US-00008 TABLE 8 Time (hr) Water (% (w/w)) NSI (% (w/w)) 0 40 5.21 1 31.2 7.75 2 22.1 7.75 3 11.53 14.96 4 7 15.53

[0057] Additionally, the amount of the soy protein concentrate was increased, and the degree of protein degradation and the content of water-soluble proteins were compared according to the initial water content of the aqueous mixture. The aqueous mixture was prepared by adding Prozyme AK at a concentration of 0.2%, based on the weight of the soy protein concentrate, to a reaction vessel containing the soy protein concentrate (500 g), and adding water thereto to adjust the initial water content at 40% (w/w), 30% (w/w), or 20% (w/w), based on the total weight. Thereafter, a hydrolysis reaction was performed by incubating the aqueous mixture at 60° C. for 8 hours, and at the same time, drying was performed by applying hot air at 60° C. such that the central temperature of the aqueous mixture was the same as the incubation temperature of 60° C. At this time, the hydrolyzed product was collected every 1 hour, a water content thereof was measured, and then the product was deactivated by heating at 100° C. for 20 minutes. The deactivated product was dried and pulverized, and used as a sample for SDS-PAGE, GPC, and NSI analysis. The analysis was performed in the same manner as in Example 1.

[0058] Molecular weight distributions of the proteins according to hydrolysis and drying processes of the aqueous mixtures having the initial water content of 40% (w/w), 30% (w/w), or 20% (w/w) are as shown in FIG. 5 and Table 9, FIG. 6 and Table 10, and FIG. 7 and Table 11, respectively. As a result, it was confirmed that when the hydrolysis reaction time was 4 hours or 8 hours or more, all showed a significant increase in the degree of protein degradation.

TABLE-US-00009 TABLE 9 MW Raw (kDa) material 0 hr 1 hr 2 hr 3 hr 4 hr 5 hr 6 hr 7 hr 8 hr 8.5 hr >75 26.67 29.57 32.81 34.50 28.35 20.50 11.80 5.38 4.69 4.52 4.39 30~75 35.96 29.82 28.40 27.46 28.13 27.04 20.48 11.95 9.72 9.33 9.01 10~30 20.66 19.56 17.21 16.46 19.24 24.03 31.25 26.61 17.31 16.46 16.06  5~10 7.32 9.65 9.41 9.24 10.58 13.00 17.91 27.63 31.14 31.22 31.28  <5 9.38 11.40 12.17 12.35 13.70 15.43 18.56 28.43 37.14 38.48 39.26 Total 100.00 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0

TABLE-US-00010 TABLE 10 MW(kDa) Raw material 0 hr 1 hr 2 hr 3 hr 4 hr 5 hr 6 hr >75 34.18 29.73 21.92 14.24 6.56 5.04 4.74 4.70 30~75 34.68 33.01 31.10 26.30 15.80 11.69 10.42 10.18 10~30 16.55 18.75 24.09 31.31 34.69 22.06 18.79 17.72  5~10 5.52 7.71 10.26 13.88 22.28 30.08 30.65 31.07  <5 9.07 10.81 12.62 14.27 20.68 31.12 35.40 36.33 Total 100.00 100.0 100.0 100.0 100.0 100.0 100.0 100.0

TABLE-US-00011 TABLE 11 MW Raw (kDa) material 0 hr 1 hr 2 hr 3 hr 4 hr >75 24.38 3.80 2.03 2.27 2.19 2.23 30~75 44.45 14.42 11.21 10.52 9.61 9.54 10~30 18.16 38.38 24.67 21.22 20.46 20.61  5~10 6.96 28.41 39.25 40.34 40.72 40.61  <5 6.05 15.00 22.85 25.65 27.01 27.00 Total 100.00 100.0 100.0 100.0 100.0 100.0

[0059] In the present Example, based on the above experimental results, changes in the water content according to the reaction time, a proportion of the proteins <30 kDa, and changes of NSI were analyzed for the aqueous mixture including the soy protein concentrate having the initial water content of 40% (w/w), 30% (w/w), or 20% (w/w).

[0060] As a result, when the water content of the aqueous mixture was reduced to 20% (w/w) or less by the drying process, the degree of the protein degradation was greatly improved, and thus the proportion of the proteins <30 kDa occupied 80% or more of the entire proteins, and high NSI values were observed, as the initial water content of the soy protein concentrate was increased (Table 12).

TABLE-US-00012 TABLE 12 Change of water (% (w/w)) <30 kDa protein (%) NSI (% (w/w)) Time (hr) 40% 30% 20% 40% 30% 20% 40% 30% 20% 0 39.01 28.35 19.41 40.6 37.3 81.8 8.0 6.6 6.2 1 36.02 25.2 16.12 38.8 47.0 86.8 9.2 6.2 9.3 2 33.39 22.49 13.01 38.0 59.5 87.2 8.7 6.9 12.2 3 29.7 18.04 10.2 43.5 77.6 88.2 9.2 7.0 13.7 4 26.54 14.13 8.06 52.5 83.3 88.2 8.9 11.6 13.7 5 22.61 10.95 67.7 84.8 9.3 15.0 6 18 7.82 82.7 85.1 10.4 15.1 7 13.17 85.6 15.6 8 9.19 86.2 17.0 8.5 7.95 86.6 17.7 (*“<30 kDa protein (%)” is a total sum of proportions of the proteins less than 30 kDa in the following GPC results according to water content.)

[0061] In other words, the degree of protein degradation is improved when the water content of the aqueous mixture is low. However, NSI is more improved by gradually decreasing the water content through the drying process, after increasing the initial water content.

Example 4. Comparison of Degree of Protein Degradation and Content of Water-Soluble Proteins in Hydrolysate of Soy Protein Concentrate According to Drying Process after Performing Hydrolysis for Predetermined Time

[0062] The aqueous mixture was prepared by adding water to a reaction vessel containing 25 kg of the soy protein concentrate to adjust the water content at 40% (w/w), based on the total weight, and then adding Prozyme AK thereto at a concentration of 0.2% (w/w), based on the weight of the concentrate. Thereafter, a hydrolysis reaction was performed by incubating the aqueous mixture at 60° C. for 4 hours. At this time, experimental groups were divided into two groups according to the presence of the drying process, and these groups were further divided into a total of eight experimental groups according to the hydrolysis reaction time (1 hr, 2 hr, 3 hr, or 4 hr), respectively. The drying process was performed, together with the hydrolysis reaction, by applying hot air at 70° C. for about 45 minutes to 60 minutes such that the central temperature of the aqueous mixture was the same as the incubation temperature of 60° C. At this time, the hydrolyzed product was collected every 1 hour, and then the product was deactivated by heating at 100° C. for 20 minutes. The deactivated product was dried and pulverized, and used as a sample for SDS-PAGE, GPC, and NSI analysis. The analysis was performed in the same manner as in Example 1.

[0063] As a result, the degree of the protein degradation was remarkably increased, and the content of the water-soluble proteins was also significantly increased (FIG. 8, Table 13, and Table 14)

TABLE-US-00013 TABLE 13 Water content of 40% (w/w), Enzymatic reaction + Drying process Water content of 40% (w/w), Drying Drying Drying Drying MW Raw Enzymatic reaction after 1-hr after 2-hr after 3-hr after 4-hr (kDa) material 0 hr 1 hr 2 hr 3 hr 4 hr reaction reaction reaction reaction >75 41.45 37.97 36.96 34.37 33.03 31.63 5.99 6.73 6.77 7.11 30~75 36.02 26.07 21.77 19.90 19.03 18.46 7.20 6.85 6.20 6.42 10~30 11.95 13.81 12.79 13.25 13.33 13.32 13.73 14.14 13.88 13.80  5~10 3.45 7.70 8.95 9.99 10.40 11.32 22.49 22.28 21.93 21.96  <5 7.13 14.45 19.53 22.49 24.21 25.27 50.58 50.00 51.22 50.71 Total 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00

TABLE-US-00014 TABLE 14 Sample NSI (% (w/w)) SPC 5.5017 After mixing/before reaching 60° C. 7.724 60° C. 0-hr reaction 14.199 60° C. 1-hr reaction 24.045 60° C. 2-hr reaction 29.769 60° C. 3-hr reaction 31.911 60° C. 4-hr reaction 34.387 1-hr reaction .fwdarw. Drying 29.754 2-hr reaction .fwdarw. Drying 32.803 3-hr reaction .fwdarw. Drying 37.302 4-hr reaction .fwdarw. Drying 35.813

Example 5. Measurement of Degree of Protein Degradation Using Protein Hydrolases Derived from Various Species

[0064] (1) Bacillus amyloliquefaciens- or Bacillus licheniformis-Derived Protein Hydrolase

[0065] After measuring the water content in the soy protein concentrate, an aqueous mixture was prepared by adding water thereto to adjust the water content at 15% (w/w) or 25% (w/w), based on the total weight, respectively. To each experimental group, Bacillus amyloliquefaciens-derived protein hydrolase (Alphalase NP, Vision Biochem) or Bacillus licheniformis-derived protein hydrolase (FoodPro Alkaline Protease, Vision Biochem) was added in an amount of 0.35% (w/w), based on the weight of the soy protein concentrate. The soy protein concentrate to which water and the enzyme were added was allowed to undergo an enzymatic reaction at 60° C. for 4 hours. To measure the degree of protein degradation in the experimental group in which the enzymatic reaction was completed, the enzymatic reaction was terminated by heat-treating each group at 100° C. for 20 minutes. The soy protein concentrate of each experimental group was dried and pulverized. The degree of protein degradation in each experimental group and the molecular weight distribution thereof were measured by SDS-PAGE and GPC methods described in Example 1.

[0066] As a result, both of the enzymes showed large amounts of low-molecular-weight proteins when hydrolysis was performed at the water content of 15% (w/w), as compared with the case where hydrolysis was performed at the water content of 25% (w/w) (FIG. 9 and Table 15). Specifically, in lanes 3 and 5 of the water content of 15% (w/w), the existing high-molecular-weight protein bands were blurred, whereas low-molecular-weight protein bands became strong. Further, with regard to the hydrolysates of the soy protein concentrate treated with the two enzymes, when Bacillus amyloliquefaciens-derived protein hydrolase was used, a composition ratio of the low-molecular-weight proteins of 30 kDa or less was 33.9% and 68.1% at the water content of 25% (w/w) and 15% (w/w), respectively, and when Bacillus licheniformis-derived protein hydrolase was used, a composition ratio of the low-molecular-weight proteins of 30 kDa or less was 69.1% and 83.6% at the water content of 25% (w/w) and 15% (w/w), respectively (Table 15). In other words, it was confirmed that when the soy protein concentrate having the low water content was hydrolyzed, the degree of protein degradation of the soy protein concentrate was greatly increased by using Bacillus amyloliquefaciens- or Bacillus licheniformis-derived protein hydrolase.

TABLE-US-00015 TABLE 15 Bacillus amyloliquefaciens- Bacillus licheniformis- derived protease derived protease Water Water Water Water MW content of content of content of content of (kDa) 25% (w/w) 15% (w/w) 25% (w/w) 15% (w/w) >75 22.9 8.6 6.0 4.2 30~75 43.2 23.3 24.8 12.2 10~30 15.6 31.7 32.9 16.4  5~10 5.6 16.7 15.8 26.9 <5 12.7 19.7 20.4 40.3 Total 100.0 100.0 100.0 100.0

[0067] (2) Bacillus subtilis-Derived Protease

[0068] After measuring the water content in the soy protein concentrate, an aqueous mixture was prepared by adding water thereto to adjust the water content at 10% (w/w), 15% (w/w), 20% (w/w), 25% (w/w), 30% (w/w), 35% (w/w), and 40% (w/w), based on the total weight, respectively. To each experimental group, Bacillus subtilis-derived protein hydrolase (alkaline protease, Benesol) was added in an amount of 0.35% (w/w), based on the weight of the soy protein concentrate. The soy protein concentrate to which water and the enzyme were added was allowed to undergo an enzymatic reaction at 45° C. for 4 hours. Next, to measure the degree of protein degradation in the experimental group in which the enzymatic reaction was completed, the enzymatic reaction was terminated by heat-treating each group at 100° C. for 20 minutes. The soy protein concentrate of each experimental group was dried and pulverized. The molecular weight distribution of proteins in each experimental group was measured by SDS-PAGE and GPC methods described in Example 1.

[0069] As a result, when hydrolysis was performed using the enzyme, the amount of low-molecular-weight proteins was increased with decreasing water content. In particular, the large amount of low-molecular-weight proteins was observed at the water content of 20% (w/w) or less, specifically 15% (w/w) or less (Table 16). Further, when the soy protein concentrates having the water content of 10% (w/w) to 20% (w/w) were hydrolyzed, the amounts of the low-molecular-weight proteins of 30 kDa or less were about 64% to about 80%. In other words, it was confirmed that when the soy protein concentrate having the low water content was hydrolyzed, the degree of degradation of the soy protein concentrate was greatly increased even by using Bacillus subtilis-derived protein hydrolase (Table 16).

TABLE-US-00016 TABLE 16 MW Water content (% (w/w)) (kDa) 40 35 30 25 20 15 10 >75 18.1 22.7 18.6 18.2 6.7 5.2 5.1 30~75 36.4 39.7 42.8 44.3 28.9 17.0 15.6 10~30 19.6 16.5 18.9 19.3 35.7 32.0 29.3  5~10 9.8 7.3 7.2 6.8 14.1 22.0 23.4  <5 16.1 13.8 12.4 11.4 14.6 23.9 26.6 Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0

[0070] The method of the present disclosure may increase the degree of protein degradation and the content of water-soluble proteins in the hydrolysate according to treatment of protein hydrolase by adjusting the water content of the aqueous mixture during hydrolysis of the soy protein concentrate. Accordingly, the present disclosure may provide the hydrolysate of soy protein concentrate which is very useful as a protein source. It should be understood that embodiments described herein should be considered in a descriptive sense only and not for purposes of limitation. Descriptions of features or aspects within each embodiment should typically be considered as available for other similar features or aspects in other embodiments. While one or more embodiments have been described with reference to the figures, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the disclosure as defined by the following claims.