Enzymatic modification of soy protein concentrates by fungal and bacterial proteases

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. A...

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Detalles Bibliográficos
Autores principales:	Don, L.S.B., Pilosof, A.M.R., Bartholomai, G.B.
Formato:	JOUR
Materias:	Hydrolysis proteases soy protein Bacteria Chemical Reactions - Hydrolysis Enzymes Aspergillus Oryzae Fungal Enzyme Proteases Soy Protein Concentrate Soya Concentrates Proteins
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_0003021X_v68_n2_p102_Don
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_0003021X_v68_n2_p102_Don
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spelling	todo:paper_0003021X_v68_n2_p102_Don2023-10-03T13:55:33Z Enzymatic modification of soy protein concentrates by fungal and bacterial proteases Don, L.S.B. Pilosof, A.M.R. Bartholomai, G.B. Hydrolysis proteases soy protein Bacteria Chemical Reactions - Hydrolysis Enzymes Aspergillus Oryzae Fungal Enzyme Proteases Soy Protein Concentrate Soya Concentrates Proteins 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. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_0003021X_v68_n2_p102_Don
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Hydrolysis proteases soy protein Bacteria Chemical Reactions - Hydrolysis Enzymes Aspergillus Oryzae Fungal Enzyme Proteases Soy Protein Concentrate Soya Concentrates Proteins
spellingShingle	Hydrolysis proteases soy protein Bacteria Chemical Reactions - Hydrolysis Enzymes Aspergillus Oryzae Fungal Enzyme Proteases Soy Protein Concentrate Soya Concentrates Proteins Don, L.S.B. Pilosof, A.M.R. Bartholomai, G.B. Enzymatic modification of soy protein concentrates by fungal and bacterial proteases
topic_facet	Hydrolysis proteases soy protein Bacteria Chemical Reactions - Hydrolysis Enzymes Aspergillus Oryzae Fungal Enzyme Proteases Soy Protein Concentrate Soya Concentrates Proteins
description	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.
format	JOUR
author	Don, L.S.B. Pilosof, A.M.R. Bartholomai, G.B.
author_facet	Don, L.S.B. Pilosof, A.M.R. Bartholomai, G.B.
author_sort	Don, L.S.B.
title	Enzymatic modification of soy protein concentrates by fungal and bacterial proteases
title_short	Enzymatic modification of soy protein concentrates by fungal and bacterial proteases
title_full	Enzymatic modification of soy protein concentrates by fungal and bacterial proteases
title_fullStr	Enzymatic modification of soy protein concentrates by fungal and bacterial proteases
title_full_unstemmed	Enzymatic modification of soy protein concentrates by fungal and bacterial proteases
title_sort	enzymatic modification of soy protein concentrates by fungal and bacterial proteases
url	http://hdl.handle.net/20.500.12110/paper_0003021X_v68_n2_p102_Don
work_keys_str_mv	AT donlsb enzymaticmodificationofsoyproteinconcentratesbyfungalandbacterialproteases AT pilosofamr enzymaticmodificationofsoyproteinconcentratesbyfungalandbacterialproteases AT bartholomaigb enzymaticmodificationofsoyproteinconcentratesbyfungalandbacterialproteases
_version_	1807318095512993792

Enzymatic modification of soy protein concentrates by fungal and bacterial proteases

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