Increase of nutritive value of cereals by enzymatic hydrolysis
2006
Szabova, E.(Slovenska polnohospodarska univ. v Nitre (Slovak Republic) | Urminska, D. | Sendrejova, E. | Michalik, I.
For plant proteins is typical insufficient content of essencial aminoacids, low solubility and low ability to be hydrolyse by digestive enzymes. The application of proteolytic enzymes is one way how to improve utilisation of plant proteins. Under conditions of enzymatic transformation of protein substrate were tested hydrolytic mixtures consists of 0.1% and 1% substrate (protein fraction of wheat grain -- albumine, globuline, prolamineand gluteline, bovine serum albumine and ovoalbumine), 0.5% and 1% enzyme preparation (Trypsin, Subtilizin A, Subtilizin BPN, a bacterial Ser-protease Nitrazym prepared at Dept. Biochemistry Biotechnology SAU). Reaction was carry out in solution with pH optimum under 37 deg C and during 15--360 minutes. The hydrolytic effection was measured by titration with formaldehyde and SDS-PAGE was used for determination of relative molecular weight. From the results follows that the best substrate is bovine serum albumin and on the orher hand, the worst are wheat prolamines. Optimal time for hydrolysis is 30 minutes.
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Эту запись предоставил Slovak University of Agriculture in Nitra