Soy protein isolate is a worthy substitute for meat protein. However, its low level of digestibility limits its spread to new market niches. This problem can be solved by enzymatic hydrolysis of soy protein to peptides. Several research teams have already been solving this problem, but their results were obtained under laboratory conditions and do not provide information about the reproducibility of the results on an industrial scale.
In this paper, we have compared the results of laboratory and semi-industrial experiments of enzymatic hydrolysis of protein. Also the kinetics of the reaction under different conditions is shown, and the final product is characterized. The obtained results of semi-industrial experiments can form the basis of industrial regulations for the production of soy protein hydrolysate as an easily digestible form of dietary protein for athletes and patients with digestive disorders.