Production of an extensive sunflower protein hydrolysate by sequential hydrolysis with endo- and exo-proteases

被引：50

作者：

Villanueva, A ^{[1
]}

Vioque, J ^{[1
]}

Sánchez-Vioque, R ^{[1
]}

Clemente, A ^{[1
]}

Bautista, J ^{[1
]}

Millán, F ^{[1
]}

机构：

[1] Inst Grasa, Seville 41012, Spain

来源：

GRASAS Y ACEITES | 1999年 / 50卷 / 06期

关键词：

Alcalase; flavourzyme; protein hydrolysate; protein isolate; sunflower;

D O I：

10.3989/gya.1999.v50.i6.697

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A high quality protein isolate has been obtained from defatted sunflower meal by alkaline extraction and isoelectric precipitation. Protein content was increased from 31.2 % in the defatted flour to 97 % in the protein isolate. The percentages of fiber, soluble sugars, polyphenols and residual lipids in the protein isolate were reduced to more than 90 % with respect to the defatted meal. The protein isolate was used as starting material for the generation of an extensive enzymatic protein hydrolysate. The hydrolysis was carried out in a pH stat using sequentially an endo-protease (Alcalase) and an exo-protease (Flavourzyme). The protein hydrolysate, with a degree of hydrolysis of 50.7 %, was white and non bitter.

引用

页码：472 / 476

页数：5

共 17 条

[1]

ADIBI SA, 1989, J LAB CLIN MED, V113, P665

[2]

Adler-Nissen J., 1986, ENZYMIC HYDROLYSIS F

[3] DETERMINATION OF THE DEGREE OF HYDROLYSIS OF FOOD PROTEIN HYDROLYSATES BY TRINITROBENZENESULFONIC ACID [J].