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Thermolysin Versus Four Commercial Proteases in the Modification of Soy Protein Isolate: Structural, Functional, and
Xinyue Liu1, Jiacheng Yin1, Shuting Yin1
1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Abstract:
The differential effects of thermolysin and four commercial proteases on soy protein isolate (SPI) were investigated under enzyme-specific hydrolysis conditions to comparatively assess the structural, functional, and instrumental taste differences among the resulting hydrolysates. Under the enzyme-specific hydrolysis conditions, among the enzymes tested, thermolysin induced substantial fragmentation of SPI, with products mainly distributed below 25 kDa and accompanied by marked conformational rearrangement. Thermolysin-treated SPI exhibited the highest total free amino acid content (14.805 mg/g), especially Tyr and Phe, together with the highest solubility (80.52 ± 4.40%), the highest emulsifying activity index (36.11 m2/g), and the strongest antioxidant capacities in 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH), and hydroxyl radical scavenging assays. Electronic tongue analysis further showed that enzymatic hydrolysis generally enhanced umami and richness while reducing astringency relative to native SPI. Notably, SPI-Ther exhibited the most pronounced instrumental taste reconfiguration, characterized by increased umami (9.57) and richness (7.57), but also the highest bitterness (4.75) and aftertaste-B (3.46), indicating a distinct functionality-taste trade-off rather than simple debittering. In contrast, papain generated the highest umami response, whereas trypsin produced the mildest taste profile with the lowest bitterness. Overall, under the enzyme-specific hydrolysis conditions used in this study, thermolysin yielded the most pronounced improvement in the measured functional indices of SPI. However, these findings should be interpreted as a comparative, condition-specific assessment rather than a direct ranking of intrinsic protease specificity, and additional peptide characterization and sensory validation would be needed before taste-oriented applications can be recommended.
