ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Proteolysis of soy protein isolates (SPI) was investigated by using pepsin with a pH of 1.5 to 4.0 at 37°C and papain at a temperature of 37°C to 80°C with pH 7.0. The glycinin fraction in native SPI was selectively hydrolyzed by pepsin in the pH 1.5 to 2.5 range. On the other hand, the p-conglycinin fraction in native SPI was selectively hydrolyzed by papain at 70°C. This selective proteolysis would be significantly correlated with the denaturation of glycinin and β-conglycinin in SPI. A protocol for preparing hydrolysates selectively enriched with glycinin or β-conglycinin was proposed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb10698.x
Permalink