Improving effect of soy whey-derived peptide on the quality characteristics of functional yogurt.

The purpose of this research was to investigate the effect of bioactive peptides isolated from soy whey on the physicochemical, sensory, and microbiological characteristics of yogurt during storage. Trypsin was utilized to hydrolyze soy whey protein at 45°C for 4 h. Then, the resulting protein hydrolysate was fractionated using reversed phase-high performance liquid chromatography (RP-HPLC).