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

• المؤلفون الرئيسيون: Xujun Han, Hiroko Nagano, Panthitra Phromraksa, Michiko Tsuji, Makoto Shimoyamada, Shiro Kasuya, Tohru Suzuki, Chirasak Khamboonruang
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Business, Management and Accounting; Chemical Engineering; Engineering
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84871506014&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/51316

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...