Enzymatic hydrolysis of soybean protein using lactic acid bacteria

被引：131

作者：

Aguirre, Laura ^{[1
,2
]}

Garro, Marisa S. ^{[1
]}

Savoy de Gioria, Graciela ^{[1
,3
]}

机构：

[1] Consejo Nacl Invest Cient & Tecn, CERELA, San Miguel De Tucuman, Argentina

[2] Univ Nacl Tucuman, Fac Med, Catedra Bioquim, San Miguel De Tucuman, Argentina

[3] UNT, Fac Bioquim Quim & Farm, Catedra Microbiol Super, San Miguel De Tucuman, Argentina

来源：

FOOD CHEMISTRY | 2008年 / 111卷 / 04期

关键词：

soy protein; hydrolysis; proteolytic enzymes; lactic acid bacteria;

D O I：

10.1016/j.foodchem.2008.05.018

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The proteolytic activity of 12 lactic acid bacteria (LAB) strains, assayed on soy protein extract at a temperature of 37 degrees C for 6 h, was evaluated by SDS-PAGE, reverse-phase HPLC and free-amino acid analyses. The results indicated that alpha- and alpha'-subunits of P-conglycinin were the preferred substrates for the majority of the LAB. Only a few strains exerted some action against the basic polypeptides of glycinin, this fraction was the least degraded of all soy protein fractions. Whole-cell suspensions of LAB used in this study generated hydrophilic and hydrophobic peptides from mainly soy protein fractions. RP-HPLC analyses indicated differences in the profiles of the hydrolysates, with several peaks decreasing in size and new peaks being formed. Three of the selected strains assayed increased the level of total free amino acids in the soy protein extract (SPE) and hydrolyzed principally essential amino acids and flavour precursor amino acids. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：976 / 982

页数：7

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