Effects of Soybean Saponin on Protease Hydrolyses of β-Lactoglobulin and α-Lactalbumin

Abstract

  The effects of soybean saponin on tryptic and chymotryptic hydrolyses of whey proteins were evaluated. β-lactoglobulin and α-lactalbumin became more sensitive to both trypsin and chymotrypsin by interacting with saponin in contrast to serum albumin. Soybean saponin was shown to have different effects on various proteins according to their nature.