Production of functional protein hydrolysates from Egyptian breeds of soybean and lupin seeds
Enzymatic hydrolysis is an agro-processing aid that can be utilized in order to improve nutritional quality of protein extracts from many sources. In this study, protein extracts from ungerminated and/or germinated local Egyptian soybean and lupin flours were hydrolyzed using the enzyme papain. The hydrolysis processes were carried out for 2 h and aliquots were withdrawn at different time interval