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Sensors 2006, 6(9), 1087-1101; doi:10.3390/s6091087

Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate

Institute for Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Serbia
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Author to whom correspondence should be addressed.
Received: 15 June 2006 / Accepted: 15 September 2006 / Published: 17 September 2006
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Abstract

The influence of limited proteolysis of soy protein concentrate on proteinextractability, the composition of the extractable proteins, their emulsifying properties andsome nutritional properties were investigated. Traditional concentrate (alcohol leachedconcentrate) was hydrolyzed using trypsin and pepsin as hydrolytic agents. Significantdifferences in extractable protein composition between traditional concentrate and theirhydrolysates were observed by polyacrylamide gel electrophoresis (PAGE) and by SDSPAGE.All hydrolysates showed better extractability than the original protein concentrate,whereas significantly better emulsifying properties were noticed at modified concentratesobtained by trypsin induced hydrolysis. These improved properties are the result of twosimultaneous processes, dissociation and degradation of insoluble alcohol-induced proteinaggregates. Enzyme induced hydrolysis had no influence on trypsin-inibitor activity, andsignificantly reduced phytic acid content. View Full-Text
Keywords: limited hydrolysis; soy protein concentrate; extractability; protein composition; trypsin-inhibitor activity; phytic acid. limited hydrolysis; soy protein concentrate; extractability; protein composition; trypsin-inhibitor activity; phytic acid.
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Barac, M.B.; Jovanovic, S.T.; Stanojevic, S.P.; Pesic, M.B. Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate. Sensors 2006, 6, 1087-1101.

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