Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 59, Issue 2, Pages 780-785Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2014.06.061
Keywords
Lactobacillus; Proteolytic enzymes; Soy protein; Hydrolysis
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Funding
- Consejo Nacional de Investigaciones Cientificas y Tecnologicas (CONICET)
- Agencia Nacional de Promocion Cientifica y Tecnologica (ANPyCT-FONCYT)
- Consejo de Ciencia y Tecnica de la Universidad Nacional de Tucuman (CIUNT), Argentina
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The capacity of Lactobacillus strains for degrading soy proteins was evaluated. The hydrolytic action was monitored by SDS-PAGE and reverse phase-HPLC analyses. Peptidase activities were also determined using synthetic chromogenic substrates. All assayed strains were able to hydrolyze alpha'-subunit of beta-conglycinin while for the other fractions the degree of degradation was strain-dependent. The pattern of peptides produced from soy proteins hydrolysis differed amongst the lactobacilli studied, suggesting different proteolytic enzyme specificities. (C) 2014 Elsevier Ltd. All rights reserved.
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