Effects of nonprotein substances on protein hydrolysis and plastein formation |
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| Affiliation: | 1. School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia;2. Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China;1. International Rice Research Institute (IRRI), Los Baños, Laguna, Philippines;2. Africa Rice Center (AfricaRice), Saint-Louis, Senegal;1. Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, 212013, China;2. Botany Department, Faculty of Science, Tanta University, Tanta, 31527, Egypt;1. State Level Biotechnology Centre, Mahatma Phule Agricultural University, Rahuri 413722, Ahmednagar, Maharashtra State, India;2. Agricultural Research Station, Radhanagari 416212, Kolhapur, Maharashtra State, India;3. Directorate of Sorghum Research, Rajendranagar 500031, Hyderabad, Telangana, India;4. Agricultural Research Station, Lonavala 410401, Pune, Maharashtra State, India;1. Banco Português de Germoplasma Vegetal, Instituto Nacional de Investigação Agrária e Veterinária, I.P. (INIAV, I.P.), Quinta S. José, S. Pedro de Merelim, 4700-859 Braga, Portugal;2. Centro de Investigação de Montanha (CIMO), Escola Superior Agrária do Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal;1. CIRAD, UPR AIDA, F-34398, Montpellier, France;2. SRR FOFIFA, BP 230, Antsirabe, 110, Madagascar;3. CIRAD, UMR AGAP, F-34398, Montpellier, France |
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| Abstract: | Effects of various naturally occurring nonprotein substances (carbohydrates, polysaccharides, fats and salts) on enzymatic hydrolysis of soy protein isolate and plastein formation from hydrolyzed soy protein were investigated. Relative extent of hydrolysis and plastein formation were measured as protein solubility in 10% trichloroacetic acid (TCA) since this method was found suitable for analysis of turbid, viscous and/or low protein samples. The presence of guar, xanthan, locust bean and arabic gums, arabinogalactan, unsaturated fatty acids (2%), salt mixture and xylan were found to enhance soy protein peptic hydrolysis at 0·5% enzyme/substrate; unsaturated fatty acids (1%) inhibited hydrolysis. At enzyme/substrate of 3·5%, hydrolysis was enhanced by xanthan gum, unsaturated fatty acids and sodium chloride but inhibited by gum karaya, salt mixture, starch, cellulose, and saturated fatty acids. Plastein synthesis was inhibited by xanthan, locust bean and guar gums but stimulated by arabinogalactan. Several nonprotein substances were found to interfere with the TCA solubility assay. Positive interference was noted for systems containing saturated and unsaturated fatty acids and magnesium, but negative interference was observed for systems containing guar gum, xanthan gum, calcium chloride and gum arabic. |
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