How to Enzymatic Hydrolysis

PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES

Key Parameters

Time

1.
Shoyu Koji (Japan): Enzymatic hydrolysis of soy proteins creates umami-rich amino acids for traditional soy sauce
2.
Fish Sauce Fermentation (Southeast Asia): Autolysis combined with added proteases accelerates protein breakdown into savory peptides
3.
Dairy Protein Hydrolysates (Global): Controlled enzymatic breakdown of milk proteins improves solubility and flavor in protein supplements

Over-hydrolysis

Cause: Excessive enzyme activity or prolonged reaction time

Fix: Terminate reaction by heat inactivation at 75°C for 10 minutes

Incomplete hydrolysis

Cause: Suboptimal pH/temperature for enzyme activity

Fix: Adjust pH to enzyme's optimal range (typically 4.5-7.0) and maintain 40-60°C

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