Anions for common salts were investigated for their effects on the deamidation of soy protein isolate. Phosphate and bicarbonate anions were most effective for enhancing deamidation. Borate anions were much less effective while acetate, sulfate and chloride anions were totally ineffective. Significant deamidation (greater than 30%) was normally accompanied by significant peptide bond hydrolysis (greater than 3%). Deamidated soy protein isolate with up to 4.5% peptide bond hydrolysis had greatly improved solubility, foam activity and ability to emulsify oil.
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