Some functional propertiesof enzymatically modified soy protein concentrate with degrees of hydrolysis (DH)of 3%and 6%were superior to those of soy protein isolate.

• 以水解度（DH）为3%25和6%25的酶法改性大豆浓缩蛋白的功能性质相当或超过大豆分离蛋白。