Please use this identifier to cite or link to this item:
Title: Hydrolysis of soybean 7S and 11S globulins using bacillus subtilis
Authors: Xujun Han
Hiroko Nagano
Panthitra Phromraksa
Michiko Tsuji
Makoto Shimoyamada
Shiro Kasuya
Tohru Suzuki
Chirasak Khamboonruang
Keywords: Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Business, Management and Accounting
Chemical Engineering
Issue Date: 1-Jan-2012
Abstract: Soybean protein is an important plant protein source; its two major constituents, 7S and 11S, account for more than 70% of its total protein. in this study, the soybean 7S and 11S fractions were enzymatically hydrolyzed by Bacillus subtilis strains from traditional fermented foods, and the hydrolysates were analyzed using immunoblotting and an amino acid analyzer. According to the immunoblotting, the main components and allergens of 7S and 11S were degraded into smaller units. Large amounts of free amino acids (FAA) released in diverse profiles were also detected. B. subtilis SB3 and SB5 released more total FAA than other strains. Therefore, these B. subtilis strains may have potential for application in the production of hypoallergenic soybean foods rich in FAA. © 2012 Food Sci. Technol. Res.
ISSN: 13446606
Appears in Collections:CMUL: Journal Articles

Files in This Item:
There are no files associated with this item.

Items in CMUIR are protected by copyright, with all rights reserved, unless otherwise indicated.