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Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE.用SDS-PAGE比较三种商业酶对两种底物(米糠浓缩蛋白和大豆蛋白)进行酶解的效果。
J Food Sci Technol. 2016 Feb;53(2):1279-84. doi: 10.1007/s13197-015-2087-6. Epub 2015 Nov 9.
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Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean.三种豆类种子分离蛋白功能特性的比较研究:小豆、豌豆和大豆。
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Functional significance of bioactive peptides derived from soybean.源自大豆的生物活性肽的功能意义。
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Probiotics, their health benefits and applications for developing healthier foods: a review.益生菌、其健康益处以及在开发更健康食品中的应用:综述。
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Enzymatic preparation of immunomodulating hydrolysates from soy proteins.从大豆蛋白中酶法制备免疫调节水解产物。
Bioresour Technol. 2008 Dec;99(18):8873-9. doi: 10.1016/j.biortech.2008.04.056. Epub 2008 Jun 3.
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Cholesterol lowering mechanism of soybean protein hydrolysate.
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Hydrolysis of black soybean isoflavone glycosides by Bacillus subtilis natto.纳豆芽孢杆菌对黑豆异黄酮糖苷的水解作用
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Anti-alopecia mechanisms of soymetide-4, an immunostimulating peptide derived from soy beta-conglycinin.
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用于开发功能性成分的大豆蛋白水解物的特性分析。

Characterization of a soy protein hydrolyzate for the development of a functional ingredient.

作者信息

Conti Juan P, Vinderola Gabriel, Esteban Eduardo N

机构信息

1Laboratorio de Virología, Centro de Investigación Veterinaria de Tandil (CIVETAN, CONICET-CICPBA), Facultad de Cs. Veterinarias, UNCPBA, Pasaje Arroyo Seco s/n, 7000 Tandil, Argentina.

2Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina.

出版信息

J Food Sci Technol. 2019 Feb;56(2):896-904. doi: 10.1007/s13197-018-3551-x. Epub 2019 Jan 1.

DOI:10.1007/s13197-018-3551-x
PMID:30906047
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6400734/
Abstract

Argentina is a leading country in biodiesel production from soy. Extruded soy is a low-cost byproduct of the soybean oil industry, from which animal feeds are prepared as well as flour for human consumption. Soy proteins can be isolated from flours and digested with enzymes in order to obtain bioactive fractions. In this work, a commercial soy isolate (PRO-FAM 974) was characterized. Maximal solubility was achieved at a concentration of 90 mg/mL. Protein profiles obtained by SDS-PAGE showed that the isolate was constituted mostly by globulins. Conformational and thermal analyses (differential scanning calorimetry) showed that proteins were almost completely denatured. The isolate was hydrolyzed with a commercially available enzyme (COROLASE 7089). The peptide profile (MALDI-TOF) showed peptides ranging from 800 to 10,000 Daltons. We conclude that the product obtained has the potential to be used as functional ingredient for the development of functional foodstuffs, giving the opportunity to add value to the byproducts of the soybean oil industry.

摘要

阿根廷是大豆生物柴油生产的主要国家。挤压大豆是大豆油行业的一种低成本副产品,可从中制备动物饲料以及供人类食用的面粉。大豆蛋白可从面粉中分离出来,并用酶进行消化,以获得生物活性成分。在这项工作中,对一种市售大豆分离蛋白(PRO-FAM 974)进行了表征。在浓度为90毫克/毫升时达到最大溶解度。通过SDS-PAGE获得的蛋白质图谱表明,该分离蛋白主要由球蛋白组成。构象和热分析(差示扫描量热法)表明蛋白质几乎完全变性。该分离蛋白用市售酶(COROLASE 7089)进行水解。肽谱(基质辅助激光解吸电离飞行时间质谱)显示肽的分子量范围为800至10000道尔顿。我们得出结论,所获得的产品有潜力用作功能性食品开发的功能成分,为大豆油行业的副产品增加价值提供了机会。