Enzymatic hydrolysis of soybean protein using lactic acid bacteria
By Laura Aguirre, M. S. Garro, G. Giori. 2008
117 citations recorded by the source corpus.
Abstract The proteolytic activity of 12 lactic acid bacteria (LAB) strains, assayed on soy protein extract at a temperature of 37 °C for 6 h, was evaluated by SDS–PAGE, reverse-phase HPLC and free-amino acid analyses. The results indicated that α- and α′-subunits of β-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.
Subfields: Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/ad69fe0c985059645afd7ad0fef8090ee159b5f3
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In Food Science
In Molecular Biology
Citations in the corpus
- Current Limitations and Challenges with Lactic Acid Bacteria: A Review (2013, background): “…and peptides can be derived from different organic nitrogen sources such as papain-digested skim milk, yeast extract, tryptone (trypsine-treated casein ), soy peptones, peptones of animal origin, beef extract , corn steep liquor, liver extracts, whey protein hydrolysates , etc. [34] [51] [52].”