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Food Protein Nutrient Improvement by Protease at Reduced Water Activity
Author(s) -
LOZANO PEDRO,
COMBES DIDIER,
IBORRA JOSÉ LUIS
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08148.x
Subject(s) - chemistry , substrate (aquarium) , protease , chymotrypsin , halide , catalysis , nutrient , enzyme , organic chemistry , trypsin , biology , ecology
Protein resynthesis catalyzed by α‐chymotrypsin was studied to modify the nutritive quality and physical properties of albumin. The increase in substrate concentration produced an increase in enzyme synthetic action. At low substrate concentration, several water activity depressing additives (salts or polyols) in the reaction media enhanced plastein synthesis. Polyols enhanced the synthetic reaction proportionally to an increase in their molecular size. The positive effect of alkali halides was related to an increase in cation size and decrease in anion size. All plastein products showed a clear increase in nutritional value with respect to the substrate.