Enzymatic proteolysis of defatted soya flour
2001
Hrckova, M. | Zemanovic, J. | Rusnakova, M. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Fakulta Chemickej a Potravinarskej Technologie)
Enzymatic hydrolysis of the defatted soya flour was carried out using the exoproteinase produced by Aspergillus oryzae. Two different enzyme additions were tested. The hydrolysis took place at the temperature of 40 degree C, ph 7.0, without any additional pH adjustment and without mixing. At the hydrolysis of the 5% suspension of defatted soya flour, the ratio of the released tyrosine to total released amino acids differed for different enzyme concentrations and hydrolysis time. Amino acids arginine, leucine, tyrozine, phenylalanine and histidine were dominant in final hydrolysates. Total hydrolysis of beta-conglycine and of the acidic polypeptide A took place after 8 h of hydrolysis at both enzyme concentrations used
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