Enzymatic hydrolysis of soybean protein using lactic acid bacteria

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 976-982

  Aguirre, Laura ^a,b   Garro, Marisa S ^a   Savoy de Giori, Graciela ^a,c  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b Universidad Nacional de Tucuman UNT Facultad de Medicina   (Argentina)

^c UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Hydrolysis; Lactic acid bacteria; Proteolytic enzymes; Soy protein

Indexed keywords

AMINO ACID; BETA CONGLYCININ; ESSENTIAL AMINO ACID; GLYCININ; POLYPEPTIDE; PROTEIN HYDROLYSATE; PROTEIN SUBUNIT; PROTEINASE; SOYBEAN PROTEIN;

ALPHA CHAIN; AMINO ACID ANALYSIS; ARTICLE; BACTERIAL CELL; BACTERIAL STRAIN; CELL SUSPENSION; CONTROLLED STUDY; ENZYME SUBSTRATE; FLAVOR; HYDROPHILICITY; HYDROPHOBICITY; LACTIC ACID BACTERIUM; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEMPERATURE;

GLYCINE MAX;

EID: 46749154975     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.018     Document Type: Article

References (35)

1. Bradford M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72 (1976) 248-254
2. Calderón de la Barca A.M., Ruiz-Salazar R.A., and Jara-Marini M.E. Enzymatic hydrolysis and synthesis of soy protein to improve its amino acid composition and functional properties. Journal of Food Science 65 (2000) 246-253
3. De Man J.C., Rogosa M., and Sharpe M.E. A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology 23 (1960) 130-135
4. Eggum B.O., and Beames R.M. The nutritive value of seed proteins. In: Gottschalk E., and Muller H.P. (Eds). Seed proteins, biochemistry, genetics, nutritive value (1983), Martinus Nijhof/Junk, Hague 499-531
5. Fukushima D. Fermented vegetable protein and related foods of Japan and China. Food Reviews International 1 (1995) 149-209
6. Garro M.S., Font de Valdez G., Oliver G., and Savoy de Giori G. Purification of α-galactosidase from Lactobacillus fermentum. Journal of Biotechnology 45 (1996) 103-109
7. Garro M.S., de Valdez G.F., Oliver G., and de Giori G.S. Growth characteristics and fermentation products of Streptococcus salivarius subsp thermophilus, Lactobacillus casei and L. fermentum in soymilk. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung, A 206 (1998) 72-75
8. Garro M.S., de Valdez G.F., and de Giori G.S. Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk. Food Microbiology 21 (2004) 511-518
9. Garro M.S., Aguirre L., and Savoy de Giori G. Biological activity of Bifidobacterium longum in response to environmental pH. Applied Microbiology and Biotechnology 70 (2006) 612-617
10. Gibbs B.F., Zougman A., Masse R., and Mulligan C. Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food. Food Research International 37 (2004) 123-131
11. Hrackova M., Rusnakova M., and Zemanovic J. Enzymatic hydrolysis of deffated soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates. Czech Journal of Food Science 20 (2002) 7-14
12. Ishibashi N., Arita Y., Kanehisa H., Kouge K., Okai H., and Fukui S. Bitterness of leucine-containing peptides. Agricultural and Biological Chemistry 51 (1987) 2389-2394
13. Ishibashi N., Sadamori K., Yamamoto O., Kanehisa H., Kouge K., Kikuchi E., et al. Bitterness of phenylalanine- and tyrosine-containing peptides. Agricultural and Biological Chemistry 51 (1987) 3309-3313
14. Iwabuchi S., and Yamauchi F. Determination of glycinin and β-conglycinin in soybean proteins by immunological methods. Journal of Agricultural and Food Chemistry 35 (1987) 200-205
15. Kella N.K.D., Barbeau W.E., and Kinsella J.E. Effect of oxidative sulfitolysis of disulfide bonds of glycinin on solubility, surface hydrophobicity, and in vitro digestibility. Journal of Agricultural and Food Chemistry 34 (1986) 251-256
16. Kok J., and de Vos W.M. The proteolytic system of lactic acid bacteria. In: Gasson M., and de Vos W. (Eds). Genetics and biotechnology of lactic acid bacteria (1994), Blackie Academic & Professional, Glasgow 169-210
17. Laemmli U.K. Cleavage of structural proteins during the assembly of the head bacteriophage T4. Nature 227 (1970) 680-685
18. LeBlanc J.G., Garro M.S., and Savoy de Giori G. Effect of pH on Lactobacillus fermentum growth, raffinose removal, α-galactosidase activity and fermentation products. Applied Microbiology and Biotechnology 65 (2004) 119-123
19. Liu K. Soybeans: Chemistry, technology and utilization (1997), Chapman and Hall, New York pp. 415-421
20. Marsman G.J.P., Gruppen H., Mul A.J., and Voragen A.G.J. In vitro accessibility of untreated, toasted and extruded soybean meals for proteases and carbohydrases. Journal of Agricultural and Food Chemistry 45 (1997) 4088-4095
21. Mital B.K., and Steinkraus K.H. Utilization of oligosaccharides by lactic acid bacteria during fermentation of soymilk. Journal of Food Science 40 (1975) 114-118
22. Nishiwaki T., and Hayashi K. Purification and characterization of an aminopeptidase from the edible basidiomycete Grifola frondosa. Bioscience Biotechnology and Biochemistry 65 (2001) 424-427
23. Nishiwaki T., Yoshimizu S., Furuta M., and Hayashi K. Debittering of enzymatic hydrolysates using an aminopeptidase from the edible basidiomycete Grifola frondosa. Journal of Bioscience and Bioengineering 93 (2002) 60-63
24. Odunfa S.A. Biochemical changes in fermenting African locust bean (Parkia biglobosa) during iru fermentation. Journal of Food Technology 20 (1985) 295-303
25. Peña-Ramos E.A., and Xiong Y.L. Antioxidant activity of soy protein hydrolysates in a liposomal system. Journal of Food Science 67 (2002) 2952-2956
26. Poolman B., Kunji E., Hagting A., Juillard V., and Konings W. The proteolytic pathway of Lactococcus lactis. Journal of Applied Bacteriology 79 (1995) 65-75
27. Puski G. Modification of functional properties of soy proteins by proteolytic enzyme treatment. Cereal Chemistry 52 (1975) 655-662
28. Riblett A.L., Herald T.J., Schmidt K.A., and Tilley K.A. Characterization of β-conglycinin and glycinin soy protein fractions from four selected soybean genotypes. Journal of Agricultural and Food Chemistry 49 (2001) 4983-4989
29. Romagnolo D., Polan C.E., and Barbeau W.E. Degradability of soybean meal protein fractions as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Journal of Dairy Science 73 (1990) 2379-2385
30. Savijoki K., Ingmer H., and Varmanen P. Proteolytic systems of lactic acid bacteria. Applied Microbiology and Biotechnology 71 (2006) 394-406
31. Shimakawa Y., Matsubara S., Yuki N., Ikeda M., and Ishikawa F. Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food. International Journal of Food Microbiology 81 (2003) 131-136
32. Smit G., Smit B.A., and Engels W.J.M. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiology Reviews 29 (2005) 591-610
33. Visser S. Proteolytic enzymes and their relation to cheese ripening and flavor: An overview. Journal of Dairy Science 76 (1993) 329-350
34. Wang W., and Gonzalez de Mejia E. A new frontier in soy bioactive peptides that may prevent age-related chronic diseases. Comprehensive Reviews in Food Science and Food Safety 4 (2005) 63-78
35. Ziegler F., Nitenberg G., Coudray-Lucas C., Lasser P., Giboudeau J., and Cynober L. Pharmacokinetic assessment of an oligopeptide-based enteral formula in abdominal surgery patients. American Journal of Clinical Nutrition 67 (1998) 124-128