Table 1. Effect of subcritical media on the solubility and free amino group content of soy protein hydrolysates

Media	Solubility (%)	Free amino group (mM)
Daewonkong
Water	80.9±0.20a,1)	6.07±0.09a
20% Ethanol	73.3±0.43d	5.17±0.07c
50% Ethanol	69.4±0.53e	5.07±0.11c
Saedanbaek
Water	80.0±0.36b	5.46±0.04b
20% Ethanol	78.4±1.12c	5.15±0.11c
50% Ethanol	66.8±0.55f	4.98±0.09c