Artículo

Proteolytic activity of Lactobacillus strains on soybean proteins

Aguirre, Laura Beatriz María; Hebert, Elvira MariaIcon ; Garro, Marisa SelvaIcon ; Savoy, GracielaIcon
Fecha de publicación: 07/2014
Editorial: Elsevier Science
Revista: LWT - Food Science and Technology
ISSN: 0023-6438
Idioma: Inglés
Tipo de recurso: Artículo publicado

Resumen

The capacity of Lactobacillus strains for degrading soy proteins was evaluated. The hydrolytic action was monitored by SDSePAGE and reverse phase-HPLC analyses. Peptidase activities were also determined using synthetic chromogenic substrates. All assayed strains were able to hydrolyze a'-subunit of bconglycinin while for the other fractions the degree of degradation was strain-dependent. The pattern of peptides produced from soy proteins hydrolysis differed amongst the lactobacilli studied, suggesting different proteolytic enzyme specificities.

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http://dx.doi.org/10.1016/j.lwt.2014.06.061
http://www.sciencedirect.com/science/article/pii/S0023643814004290?via%3Dihub
info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Citación: Aguirre, Laura Beatriz María; Hebert, Elvira Maria; Garro, Marisa Selva; Savoy, Graciela; Proteolytic activity of Lactobacillus strains on soybean proteins; Elsevier Science; LWT - Food Science and Technology; 59; 2 Parte 1; 7-2014; 780-785
URI: http://hdl.handle.net/11336/20205
 

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