Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates

Food Research International

Volumn 31, Issue 9, 1998, Pages 617-623

  Achouri, Allaoua ^a   Zhang, Wang ^a   Shiying, Xu ^a  

^a WUXI UNIVERSITY OF LIGHT INDUSTRY   (China)

Author keywords

Enzymatic hydrolysis; Functional properties; Soy protein isolate; Succinylation

Indexed keywords

CHROMATOGRAPHY; ENZYMIC HYDROLYSIS; HYDROLYSIS; PROTEIN FOLDING; PROTEIN HYDROLYSIS; PROTEIN MODIFICATION; SOYBEAN PROTEIN; SUCCINYLATION;

EID: 0032446301     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00104-5     Document Type: Article

References (35)

1. Adler-Nissen, J. (1976) Enzymatic hydrolysis of protein for increase solubility. J. Agric. Food Chem. 24, 1090-1093.
2. Adler-Nissen, J. (1986) Enzymatic hydrolysis of food proteins. Elsevier Applied Science Publishers, London, pp. 122-124.
3. A.O.A.C. (1975) Official methods of analysis. Association of Official Analytical Chemists, Washington, DC.
4. A.O.C.S. (1980) Standard methods of analysis. American Oil Chemists Society, Champaign, IL.
5. Betschart, A. A. (1974) Nitrogen solubility of alfalfa protein concentrate as influenced by various factors. J. Food Sci. 39, 1110-1115.
6. Beuchat, L. R. (1977) Functional and electrophoretic characteristics of succinylated peanut flour proteins. J. Agric. Food Chem. 25, 258-261.
7. Canella, M., Castriotta, G. and Bernardi, A. (1979) Functional and physicochemical properties of succinylated and acylated sunflower protein. Lebensm-Wiss.u Technol. 12, 95-101.
8. Childs, E. A. and Park, K. K. (1976) Functional properties of acylated glandless cottonseed flour. J. Food Sci. 41, 713-714.
9. Choi, Y. R., Lusas, E. W. and Rhee, K. E. (1981) Succinylation of cottonseed flour: effect on the functional properties of protein isolates prepared by modified flour. J. Food Sci. 46, 954-955.
10. Franzen, K. L. and Kinsella, J. E. (1976a) Functional properties of succinylated and acetylated soy protein. J. Agric. Food Chem. 24, 788-795.
11. Franzen, K. L. and Kinsella, J. E. (1976b) Functional properties of succinylated and acetylated leaf-protein. J. Agric. Food Chem. 24, 914-919.
12. Grant, D. (1973) The modification of wheat flour protein with succinic anhydride. Cereal Chem. 50, 417-428.
13. Gueguen, L., Bollecker, S., Schwenke, D. and Raab, B. (1990) Effect of succinylation on some physicochemical and functional properties of the 12S storage protein from rapeseed (Brassica napus L.). J. Agric. Food Chem. 38, 61-69.
14. Habeeb, A. F., Cassidy, H. G. and Singer, M. (1958) Molecular structural effects produced in proteins by reaction with succinic anhydride. Biochim. Biophys. Acta 29, 587-597.
15. Habeeb, A. F. S. A. (1966) Determination of free amino groups in proteins by trinitrobenzenesulfonic acid. Anal. Biochem. 14, 328-336.
16. Hoagland, P. D. (1966) Acylated B-caseins: Electrophoretic interactions and aggregation. J. Dairy Sci. 49, 783-787.
17. Johnson, E. A. and Brekke, C. J. (1983) Functional properties of acylated pea protein isolates. J. Food Sci. 48, 722-725.
18. Kabirullah, M. and Wills, R. B. H. (1982) Functional properties of acetylated and succinylated sunflower protein isolate. J. Food Technol. 17, 235-249.
19. Kim, K. S. and Kinsella, J. E. (1986) Effects of progressive succinylation on some molecular properties of soy glycinin. Cereal Chem. 63, 342-345.
20. Kinsella, J. E. (1976) Functional properties of proteins in foods: a survey. Crit. Rev. Food Sci. Nutr. 7, 219-280.
21. Kinsella, J. E. (1979) Functional properties of soy proteins. J. Amer. Oil Chem. Soc. 56, 242-258.
22. Kinsella, J. E. and Shetty, J. K. (1979) Chemical modification for improving functional properties of plant and yeast proteins. In Functionality and Protein Structure, ACS Symp. Ser. No. 92, ed. A. Pour El, pp. 37-63. American Chemical Society, Washington, DC.
23. Lin, M. J., Humbert, E. S. and Sosulski, F. W. (1974) Certain functional properties of sunflower meal products. J. Food Sci. 39, 368-370.
24. Ma, C. Y. (1984) Functional properties of acylated oat protein. J. Food Sci. 48, 1128-1131.
25. Means, G. E. and Feeney, R. E. (1971) Chemical modification of proteins. Holden-Day, San Francisco, CA.
26. Messinger, J. K., Rupnow, J. H., Zeece, M. G. and Anderson, R. L. (1987) Effect of partial proteolysis and succinylation of corn germ protein isolate. J. Food Sci. 52, 1620-1624.
27. Narayana, K. and Rao, M. S. (1984) Effect of acetylation and succinylation on the functional properties of winged bean (Psophocarpus tetragonolobus) flour. J. Food Sci. 49, 547-550.
28. Paulson, A. T. and Tung, M. A. (1987) Solubility, hydrophobicity and net charge of succinylated canola protein isolate. J. Food Sci. 52, 1557-1561.
29. Pearce, K. N. and Kinsella, J. E. (1978) Emulsifying properties of proteins: Evaluation of a turbidimetric technique. J. Agric. Food Chem. 26, 716-723.
30. Ponnampalam, R., Delisle, J., Gagne, Y. and Amiot, J. (1990) Functional and nutritional properties of acylated rapeseed proteins. J. Amer. Oil Chem. Soc. 67, 531-536.
31. Puski, G. (1974). Proteinaceous material for beverage use and method. US Patent 3,843,802.
32. Puski, G. (1975) Modification of functional properties of soy proteins by proteolytic enzyme treatment. Cereal Chem. 52, 655-664.
33. Rao, A. G. A. and Rao, M. S. N. (1979) Effect of succinylation on the oligomeric structure of glycinin. Int. J. Protein Res. 14, 307-312.
34. Sundar, R. S. and Rao, D. R. (1978) Functional properties of native and acylated peanut proteins prepared by different methods. Lebensm-Wiss. und Technol. 11, 188-198.
35. Townsend, A. and Nakai, S. (1983) Relationships between hydrophobicity and foaming characteristics of food proteins. J. Food Sci. 48, 588-594.