Navegar

Colección

Datos Estadísticas

Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

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. © 1990 American Oil Chemists' Society.

Registro:

Documento: Artículo
Título:Enzymatic modification of soy protein concentrates by fungal and bacterial proteases
Autor:Don, L.S.B.; Pilosof, A.M.R.; Bartholomai, G.B.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Palabras clave:Hydrolysis; proteases; soy protein; Bacteria; Chemical Reactions - Hydrolysis; Enzymes; Aspergillus Oryzae; Fungal Enzyme; Proteases; Soy Protein Concentrate; Soya Concentrates; Proteins
Año:1991
Volumen:68
Número:2
Página de inicio:102
Página de fin:105
DOI: http://dx.doi.org/10.1007/BF02662327
Título revista:Journal of the American Oil Chemists Society
Título revista abreviado:J Am Oil Chem Soc
ISSN:0003021X
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0003021X_v68_n2_p102_Don

Referencias:

  • Phillips, R.D., and L.R. Beuchat in Protein Functionality in Foods, edited by J.P. Cherry, ACS Symposium Series, Washington, D.C., 1981, pp. 275; Kabirullah, M., Wills, R.B., (1981) Lebensm.-Wiss. u-Technol., 14, p. 232
  • Puski, G., (1975) Cereal Chem., 52, p. 655
  • Adler-Nissen, J., and H.S. Olsen ACS Symposium Series 92, pp. 125, 1979; Adler-Nissen, J., (1982) J. Chem. Technol. Biotechnol., 34 B, p. 215
  • Zacaria, F., McFeeters, R.F., (1978) Lebensm.-Wiss. u.-Technol., 11, p. 42
  • Bobalik, J.M., Taranto, M.V., (1980) J. Food Technol., 15, p. 637
  • Adler-Nissen, J., Eriksen, J., Olsen, H.S., (1983) Qual. Plant: Plant Foods Human Nutr., 32, p. 411
  • Kanterewicz, R.J., Elizalde, B.E., Pilosof, A.M.R., Bartholomai, G.B., Water-Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins (1987) Journal of Food Science, 52, p. 1381
  • Amercian Oil Chemists’ Society, Champaign, IL (1980); Elizalde, B.E., Kanterewicz, R.J., Pilosof, A.M.R., Bartholomai, G.B., Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil-in-Water Emulsions (1988) Journal of Food Science, 53, p. 845
  • Molina, M.R., LaChance, P.A., STUDIES ON THE UTILIZATION OF COCONUT MEAL A New Enzymic-Chemical Method for Fiber Free Protein Extraction of Defatted Coconut Flour (1973) Journal of Food Science, 38, p. 607
  • Hermansson, A.M., Olsson, D., Holmberg, B., (1974) Lebensm.-Wiss. u. Technol., 7, p. 176
  • Cheftel, C., Ahearn, M., Wang, D., Tannenbaum, S.R., (1971) J. Agric. Food Chem., 19, p. 155
  • Hevia, P., Whitaker, J.R., Olcott, H.J., (1976) J. Agric. Food Chem., 24, p. 383
  • Adler-Nissen, J. Enzymic Hydrolysis of Food Proteins, Elsevier Applied Sci. Pub., NY, 1986; Kato, A., Osako, Y., Matsudomi, N., Kabayashi, K., (1983) Agric. Biol. Chem., 47, p. 33

Citas:

---------- APA ----------
Don, L.S.B., Pilosof, A.M.R. & Bartholomai, G.B. (1991) . Enzymatic modification of soy protein concentrates by fungal and bacterial proteases. Journal of the American Oil Chemists Society, 68(2), 102-105.
http://dx.doi.org/10.1007/BF02662327
---------- CHICAGO ----------
Don, L.S.B., Pilosof, A.M.R., Bartholomai, G.B. "Enzymatic modification of soy protein concentrates by fungal and bacterial proteases" . Journal of the American Oil Chemists Society 68, no. 2 (1991) : 102-105.
http://dx.doi.org/10.1007/BF02662327
---------- MLA ----------
Don, L.S.B., Pilosof, A.M.R., Bartholomai, G.B. "Enzymatic modification of soy protein concentrates by fungal and bacterial proteases" . Journal of the American Oil Chemists Society, vol. 68, no. 2, 1991, pp. 102-105.
http://dx.doi.org/10.1007/BF02662327
---------- VANCOUVER ----------
Don, L.S.B., Pilosof, A.M.R., Bartholomai, G.B. Enzymatic modification of soy protein concentrates by fungal and bacterial proteases. J Am Oil Chem Soc. 1991;68(2):102-105.
http://dx.doi.org/10.1007/BF02662327