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Enzymatic modification of soy protein concentrates by fungal and bacterial proteases
Author(s) -
Don L. S. Bernardi,
Pilosof A. M. R.,
Bartholomai G. B.
Publication year - 1991
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02662327
Subject(s) - proteases , emulsion , chemistry , protease , hydrolysis , soy protein , proteolysis , absorption of water , solubility , enzyme , chromatography , enzymatic hydrolysis , lipase , food science , biochemistry , organic chemistry , materials science , composite material
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.