Abstract
Abstractα‐Chymotrypsin and papain catalyzed formation of plastein from peptic hydrolyzate of soy protein is shown to take place without any change of the average molecular weight. Rheological studies of plastein in dependence of plastein reaction condition indicates that chemical reactions resulting in an increase of viscosity take place in the first minutes of the plastein reaction. After the expiration of this period structure formation processes take place lasting for 3–5 days which are not the result of α‐chymotrypsin and papain catalyzed reactions.
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