Cavitation jets and proteolytic enzymatic hydrolysis' effects on soybean flour

Cavitation jet technology (CJT) combined with proteolytic enzymatic hydrolysis (EH) was used to efficiently reduce allergenicity and improve the functional properties of soybean flour through multi-scale structural modulation. The EH (0.3 % flavourzyme proteases, 50-55 °C) preceded by CJT (100 MPa) could degrade the antigenic epitopes of allergenic proteins, resulting in a reduction of allergenic protein by 96 %. Meanwhile, the joint treatment led to structural changes of the proteins. This led to a 14 % increase in solubility, 37 % reduction in wetting time and an improved oil absorption capacity of 2.2 g/g. These procedures provide a green manufacturing platform to produce hypoallergenic vegetable protein bases, which may potentially increase the application of soybean proteins for special dietary applications.