Effect of limited hydrolysis on traditional soy protein concentrate
Abstract
The influence of limited proteolysis of soy protein concentrate on protein extractability, the composition of the extractable proteins, their emulsifying properties and some nutritional properties were investigated. Traditional concentrate (alcohol leached concentrate) was hydrolyzed using trypsin and pepsin as hydrolytic agents. Significant differences in extractable protein composition between traditional concentrate and their hydrolysates were observed by polyacrylamide gel electrophoresis (PAGE) and by SDS-PAGE. All hydrolysates showed better extractability than the original protein concentrate, whereas significantly better emulsifying properties were noticed at modified concentrates obtained by trypsin induced hydrolysis. These improved properties are the result of two simultaneous processes, dissociation and degradation of insoluble alcohol-induced protein aggregates. Enzyme induced hydrolysis had no influence on trypsin-inibitor activity, and significantly reduced phytic acid co...ntent.
Keywords:
limited hydrolysis / soy protein concentrate / extractability / protein composition / trypsin-inhibitor activity / phytic acidSource:
Sensors, 2006, 6, 9, 1087-1101Publisher:
- MDPI, BASEL
DOI: 10.3390/s6091087
ISSN: 1424-8220
WoS: 000240895300001
Scopus: 2-s2.0-33749564789
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Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Barać, Miroljub AU - Jovanović, Snežana AU - Stanojević, Sladjana AU - Pešić, Mirjana PY - 2006 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1325 AB - The influence of limited proteolysis of soy protein concentrate on protein extractability, the composition of the extractable proteins, their emulsifying properties and some nutritional properties were investigated. Traditional concentrate (alcohol leached concentrate) was hydrolyzed using trypsin and pepsin as hydrolytic agents. Significant differences in extractable protein composition between traditional concentrate and their hydrolysates were observed by polyacrylamide gel electrophoresis (PAGE) and by SDS-PAGE. All hydrolysates showed better extractability than the original protein concentrate, whereas significantly better emulsifying properties were noticed at modified concentrates obtained by trypsin induced hydrolysis. These improved properties are the result of two simultaneous processes, dissociation and degradation of insoluble alcohol-induced protein aggregates. Enzyme induced hydrolysis had no influence on trypsin-inibitor activity, and significantly reduced phytic acid content. PB - MDPI, BASEL T2 - Sensors T1 - Effect of limited hydrolysis on traditional soy protein concentrate EP - 1101 IS - 9 SP - 1087 VL - 6 DO - 10.3390/s6091087 ER -
@article{ author = "Barać, Miroljub and Jovanović, Snežana and Stanojević, Sladjana and Pešić, Mirjana", year = "2006", abstract = "The influence of limited proteolysis of soy protein concentrate on protein extractability, the composition of the extractable proteins, their emulsifying properties and some nutritional properties were investigated. Traditional concentrate (alcohol leached concentrate) was hydrolyzed using trypsin and pepsin as hydrolytic agents. Significant differences in extractable protein composition between traditional concentrate and their hydrolysates were observed by polyacrylamide gel electrophoresis (PAGE) and by SDS-PAGE. All hydrolysates showed better extractability than the original protein concentrate, whereas significantly better emulsifying properties were noticed at modified concentrates obtained by trypsin induced hydrolysis. These improved properties are the result of two simultaneous processes, dissociation and degradation of insoluble alcohol-induced protein aggregates. Enzyme induced hydrolysis had no influence on trypsin-inibitor activity, and significantly reduced phytic acid content.", publisher = "MDPI, BASEL", journal = "Sensors", title = "Effect of limited hydrolysis on traditional soy protein concentrate", pages = "1101-1087", number = "9", volume = "6", doi = "10.3390/s6091087" }
Barać, M., Jovanović, S., Stanojević, S.,& Pešić, M.. (2006). Effect of limited hydrolysis on traditional soy protein concentrate. in Sensors MDPI, BASEL., 6(9), 1087-1101. https://doi.org/10.3390/s6091087
Barać M, Jovanović S, Stanojević S, Pešić M. Effect of limited hydrolysis on traditional soy protein concentrate. in Sensors. 2006;6(9):1087-1101. doi:10.3390/s6091087 .
Barać, Miroljub, Jovanović, Snežana, Stanojević, Sladjana, Pešić, Mirjana, "Effect of limited hydrolysis on traditional soy protein concentrate" in Sensors, 6, no. 9 (2006):1087-1101, https://doi.org/10.3390/s6091087 . .