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

• 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
• Institution: Chiang Mai University

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...