Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate

Sensors

Miroljub B. Barac¹  Snezana T. Jovanovic²  Sladjana P. Stanojevic³ 

[1]Institute for Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Serbi

[2]Institute for Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Serbi

关键词: limited hydrolysis;    soy protein concentrate;    extractability;   

DOI  :  10.3390/s6091087

来源: mdpi

【 摘 要 】

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.

【 授权许可】

Unknown   
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