Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate
AbstractThe 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
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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.
Barac MB, Jovanovic ST, Stanojevic SP, Pesic MB. Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate. Sensors. 2006; 6(9):1087-1101.Chicago/Turabian Style
Barac, Miroljub B.; Jovanovic, Snezana T.; Stanojevic, Sladjana P.; Pesic, Mirjana B. 2006. "Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate." Sensors 6, no. 9: 1087-1101.