Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components |
| |
| Affiliation: | 1. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, People''s Republic of China;2. School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC 3001, Australia;1. School of Food Engineering, Department of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, 13083-862, Brazil;2. Institute of Environmental, Chemistry and Pharmaceuticals Sciences, Federal University of São Paulo (UNIFESP), 09913-030 Diadema, SP, Brazil;3. Universidade Federal do Espírito Santo, (UFES), Centro Universitário Norte do Espírito Santo (CEUNES), Departamento de Engenharias e Tecnologia, (DETEC), BR 101 Norte Km 60, Bairro Litorâneo, 29932-540 São Mateus, ES, Brazil |
| |
| Abstract: | Response surface methodology was used to determine optimal conditions for limited hydrolysis of the extruded soy protein concentrate with Alcalase and Esperase, which would allow one to obtain new products with desirable functional properties. The best results can be obtained by conducting the process at 60°C with water addition 13 g/g protein, enzyme addition 8 × 10−3 Anson Units/g protein, as well as pH 8.3 and 8.6 and time 120 and 60 min using Alcalase and Esperase, respectively. It was shown that hydrolysates obtained from extruded soy protein concentrate differ from those from non texturized raw material in the content of sulfhydryl groups, disulphide bonds and surface hydrophobicity. Also, as was shown by SDS-PAGE, protein breakdown in them was less selective. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
