We have preformed numerous hydrolysis of soy concentrates (several different batches from different producers). We use standard conditions and mineral supplements.
Last week one of the prepared hydrolyzates turned greenish in color after being at RT for a couple of hours. No contamination could be detected!
The only difference in the preparation we could identify was that we used a different batch of soy concentrate.
Anyone ever noticed something like that?
Any idea what the cause could be?
Any chlorogenic acid in the soy extract? Reaction of polyphenols with proteins may lead to green colours, if I remember correctly this was observed in potato protein isolation.
You should ask the SPC producer for a precise description of extraction condition if they were using high temperatyure or chlorophyll residuals incomplete removal. Green is produced by any solution with absorption in red and blue, but you may try active charcoal absorption and solvent elution for further characterization in a spectrophotometer and molecular weight
I meant MW determination, and I guess you already know the variabiliyt in SPC processing as summarized in http://www.fao.org/docrep/t0532e/t0532e06.htm
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