Proteolytic activity of Lactobacillus strains on soybean proteins

被引：59

作者：

Aguirre, Laura ^{[1
,2
]}

Hebert, Elvira M. ^{[1
]}

Garro, Marisa S. ^{[1
]}

Savoy de Giori, Graciela ^{[1
,3
]}

机构：

[1] Consejo Nacl Invest Cient & Tecn, Ctr Referencia Lactobacilos, CERELA, San Miguel De Tucuman, Tucuman, Argentina

[2] Univ Nacl Tucuman, Fac Med, Catedra Bioquim, San Miguel De Tucuman, Tucuman, Argentina

[3] Univ Nacl Tucuman, Catedra Microbiol Super, Fac Bioquim Quim & Farm, San Miguel De Tucuman, Tucuman, Argentina

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 59卷 / 02期

关键词：

Lactobacillus; Proteolytic enzymes; Soy protein; Hydrolysis; BIOACTIVE PEPTIDES; IONIC-STRENGTH; SOY GLYCININ; HYDROLYSATE; SOLUBILITY; REDUCTION; ALLERGEN; PH;

D O I：

10.1016/j.lwt.2014.06.061

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：780 / 785

页数：6

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