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dc.contributor.author
Conti, Juan Pablo
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dc.contributor.author
Vinderola, Celso Gabriel
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dc.contributor.author
Esteban, Eduardo Néstor
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dc.date.available
2020-07-23T14:00:47Z
dc.date.issued
2019-02
dc.identifier.citation
Conti, Juan Pablo; Vinderola, Celso Gabriel; Esteban, Eduardo Néstor; Characterization of a soy protein hydrolyzate for the development of a functional ingredient; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 56; 2; 2-2019; 896-904
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/109999
dc.description.abstract
Argentina is a leading country in biodiesel production from soy. Extruded soy is a low-cost byproduct of the soybean oil industry, from which animal feeds are prepared as well as flour for human consumption. Soy proteins can be isolated from flours and digested with enzymes in order to obtain bioactive fractions. In this work, a commercial soy isolate (PRO-FAM 974) was characterized. Maximal solubility was achieved at a concentration of 90 mg/mL. Protein profiles obtained by SDS-PAGE showed that the isolate was constituted mostly by globulins. Conformational and thermal analyses (differential scanning calorimetry) showed that proteins were almost completely denatured. The isolate was hydrolyzed with a commercially available enzyme (COROLASE 7089). The peptide profile (MALDI-TOF) showed peptides ranging from 800 to 10,000 Daltons. We conclude that the product obtained has the potential to be used as functional ingredient for the development of functional foodstuffs, giving the opportunity to add value to the byproducts of the soybean oil industry.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ENZYMES
dc.subject
FUNCTIONAL FOODS
dc.subject
HYDROLYSATES
dc.subject
PROTEIN ISOLATES
dc.subject
SOY PEPTIDES
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Characterization of a soy protein hydrolyzate for the development of a functional ingredient
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-07-20T16:23:52Z
dc.journal.volume
56
dc.journal.number
2
dc.journal.pagination
896-904
dc.journal.pais
India
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dc.description.fil
Fil: Conti, Juan Pablo. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina
dc.description.fil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Esteban, Eduardo Néstor. Bioalpina Program (genial/cotana); Argentina
dc.journal.title
Journal of Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-018-3551-x
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