Effect of Enzymatic Treatments and Ultrafiltration of the protein of the Kernels of Fruits of Balanites aegyptiaca Del. on Saponins Separation
2005
Mohamed, A.M.(AlZaiem Al-Azhari University Khartoum North, (Sudan). Faculty of Agriculture, Dept. of Food Sciences and Technology) | Wolf, W.(Haid-und Neu-Strasse Karlsruhe, (Germany). Federal Research Centre for Nutrition)
The objective of this study was to investigate the effect of different enzymatic treatments followed by ultrafiltration on preparation of protein hydrolysate of low saponins content. The partial enzymatic hydrolysis of kernel proteins of Balanites aegyptiaca Del. fruits (Lalobe) was carried out using 2.4-L-alcalase as a function to time, substrate and enzyme concentrations at constant pH and temperature. The obtained data revealed that the degree of hydrolysis was dependent on the concentration of enzyme and substrate. About 50% of the hydrolysis took place during the first 4 hours; however, after 14 hours hydrolysis, the rate of reaction was more or less constant. Compared to 2.4-L- alcalase, the effect of endoproteinase Glu-C on the breaking of peptide bonds in the saponin-protein complex, and thus the separation of saponin moiety, was negligible. Using 2.4-L-alcalase for protein partial hydrolysis (=10%), about 95% of the tested protein were gained in the permeate. Up to 46% of total saponins were passed through 50 KD amicom membrane. The "cut off" of the applied membrane played the dey role under the investigated conditions
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