Enzymatic modification of soy protein concentrates by fungal and bacterial proteases |
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Authors: | L S Bernardi Don A M R Pilosof G B Bartholomai |
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Affiliation: | (1) Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina |
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Abstract: | Solubility, foaming capacity and foam stability of denatured soy protein concentrate obtained from toasted flour were improved
by proteolysis with fungal or bacterial proteases. Emulsifying capacity was unchanged, but emulsion stability decreased; bacterial
protease highly improved oil absorption. Also, the bacterial protease was able to solubilize more protein and gave products
which foamed more than those obtained with the fungal enzyme. However, the stabilizing properties of the bacterial modified
soy protein concentrate at the air/water or oil/water interface were inferior. By limited hydrolysis up to degree of hydrolysis
10% most functional properties were improved without greatly reducing emulsion stability and water absorption. |
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Keywords: | Hydrolysis proteases soy protein |
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