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Enzymatic Hydrolysis and Synthesis of Soy Protein to Improve its Amino Acid Composition and Functional Properties
Author(s) -
Barca A.M. Calderón,
RuizSalazar R.A.,
JaraMarini M.E.
Publication year - 2000
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.1365-2621.2000.tb15988.x
Subject(s) - hydrolysate , chemistry , hydrolysis , methionine , amino acid , enzymatic hydrolysis , glycerol , composition (language) , enzyme , chymotrypsin , solubility , chromatography , biochemistry , organic chemistry , trypsin , linguistics , philosophy
Soy protein was enzymatically modified and ultrafiltred, and functional properties were evaluated. After enzymatic hydrolysis, hydrolysate (20 g/100 mL) was incubated with chymotrypsin and glycerol at 37°C. Different methionine methyl‐ester concentrations, pHs, and time were tested. Amino acid composition and functional properties of ultrafiltrated fractions (FI>10, 10>FII>3, and 3>FII>1 kDa) were evaluated. Optimum hydrolysis conditions were 12 h and 50°C, and those of synthesis were 0.07585 g Met/g, pH 7, and 3 h, binding 2.2% to 5% methionine. Fractions under 10 kDa presented 100% solubility and the best clarity. High‐methionine fractions had higher foam volume, lower emulsifying capacity and hydrophobicity. Modified hydrolysates have a potential for use in soluble high nutritional products.