Hydrolysis of soybean 7S and 11S globulins using bacillus subtilis

Hydrolysis of soybean 7S and 11S globulins using bacillus subtilis

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 hydrolysa...

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Main Authors: Han X., Nagano H., Phromraksa P., Tsuji M., Shimoyamada M., Kasuya S., Suzuki T., Khamboonruang C.
Format: Journal
Published: 2017
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84871506014&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/42678
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-426782017-09-28T06:34:30Z Hydrolysis of soybean 7S and 11S globulins using bacillus subtilis Han X. Nagano H. Phromraksa P. Tsuji M. Shimoyamada M. Kasuya S. Suzuki T. Khamboonruang C. 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 immunoblot ting 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. 2017-09-28T06:34:30Z 2017-09-28T06:34:30Z 2012-12-28 Journal 13446606 2-s2.0-84871506014 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84871506014&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42678
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
description 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 immunoblot ting 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.
format Journal
author Han X.
Nagano H.
Phromraksa P.
Tsuji M.
Shimoyamada M.
Kasuya S.
Suzuki T.
Khamboonruang C.
spellingShingle Han X.
Nagano H.
Phromraksa P.
Tsuji M.
Shimoyamada M.
Kasuya S.
Suzuki T.
Khamboonruang C.
Hydrolysis of soybean 7S and 11S globulins using bacillus subtilis
author_facet Han X.
Nagano H.
Phromraksa P.
Tsuji M.
Shimoyamada M.
Kasuya S.
Suzuki T.
Khamboonruang C.
author_sort Han X.
title Hydrolysis of soybean 7S and 11S globulins using bacillus subtilis
title_short Hydrolysis of soybean 7S and 11S globulins using bacillus subtilis
title_full Hydrolysis of soybean 7S and 11S globulins using bacillus subtilis
title_fullStr Hydrolysis of soybean 7S and 11S globulins using bacillus subtilis
title_full_unstemmed Hydrolysis of soybean 7S and 11S globulins using bacillus subtilis
title_sort hydrolysis of soybean 7s and 11s globulins using bacillus subtilis
publishDate 2017
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84871506014&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/42678
_version_ 1681422234877427712

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