Biochemical characterization and enzymatic hydrolysis of different commercial soybean protein isolates

dc.creatorHenn, RL
dc.creatorNetto, FM
dc.date1998
dc.dateAUG
dc.date2014-12-02T16:25:13Z
dc.date2015-11-26T17:21:25Z
dc.date2014-12-02T16:25:13Z
dc.date2015-11-26T17:21:25Z
dc.date.accessioned2018-03-29T00:08:56Z
dc.date.available2018-03-29T00:08:56Z
dc.identifierJournal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 46, n. 8, n. 3009, n. 3015, 1998.
dc.identifier0021-8561
dc.identifierWOS:000075478100019
dc.identifier10.1021/jf980074i
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/55516
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/55516
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/55516
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1283362
dc.descriptionThirteen commercial soybean protein isolates (SPIs) were characterized and submitted to the same conditions of hydrolysis with pancreatin to the same degree of hydrolysis (DH). The 13 SPIs differed with respect to their phytate contents (7.41-15.62 mg/g of protein), presence of trypsin inhibitor (5.17-94.72 UTI/mg of protein), protein dispersibility index (PDI) (11.7-88.7%), and relative compositions of the 7S subunits and 11S polypeptides present in the soluble fraction: alpha' (0-100%); alpha (0-26%); beta (0-44%); acid polypeptide (50-100%); basic polypeptide (0-50%). The reaction time necessary for the hydrolysis to attain a DH of 21.5% varied from 48 to 252 min and was longer for isolates with complete 7S and 11S globulin fractions and higher PDI values. The 10% TCA soluble nitrogen index of the hydrolysates varied from 61.5 to 100%. The total free amino acids varied between 7.5 and 31.0%, with basic and hydrophobic amino acids being present in greater amounts. Electrophoresis indicated differences in the molecular weight profiles of the hydrolysates. The 13 SPIs analyzed were shown to be different, resulting in different products when submitted to the same conditions of hydrolysis.
dc.description46
dc.description8
dc.description3009
dc.description3015
dc.languageen
dc.publisherAmer Chemical Soc
dc.publisherWashington
dc.publisherEUA
dc.relationJournal Of Agricultural And Food Chemistry
dc.relationJ. Agric. Food Chem.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectprotein hydrolysis
dc.subjectsoy protein hydrolysates
dc.subjectpancreatin
dc.subjectpeptides
dc.subjectInvitro Digestibility
dc.subjectFunctional-properties
dc.subjectDisulfide Bonds
dc.subjectPhytate
dc.subjectSolubility
dc.subjectComponents
dc.subjectHydrophobicity
dc.subjectRemoval
dc.subjectAcid
dc.subjectHeat
dc.titleBiochemical characterization and enzymatic hydrolysis of different commercial soybean protein isolates
dc.typeArtículos de revistas


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