[Enzymatic modification of the functional, nutritional and sensorial properties of soybeans for special feeding]. / Modificación enzimática de las propiedades funcionales, nutricias y sensoriales de la soya para alimentación especial.
Arch Latinoam Nutr
; 50(1): 26-34, 2000 Mar.
Article
em Es
| MEDLINE
| ID: mdl-11048568
Production of new protein-based products for special nutrition such as hypoallergenic infant formulas, fortified beverages and nutraceutics, require ideal ingredients. Protein ingredients were developed by enzymatic hydrolysis and methionine synthesis of soy protein. Hydrolysis was done at 4% (w/v) using porcine pancreatic enzymes (4% w/w), 50 degrees C, 6 h and pH 8. After drying powder was resuspended (20% w/v) and incubated with 7.6% (w/w) methionine methyl-ester, 1% (w/w) chymotrypsin and 3 M glycerol, 37 degrees C, 3 h and pH 7. Hydrolysates were fractionated by ultrafiltration (UF) before and after enrichment (E): FI > 10, 10 > FII > 3 and 3 > FIII > 1 kDa. Functional properties, amino acid content, anti-physiological factor activities and antigenicity were assayed for all the UF fractions and the soybean meal. Protein quality bioassay and sensorial test of an non-enriched fraction and an enriched fraction were performed. Functional properties were positively modified by hydrolysis and synthesis by using a minimum time and methionine added for the last reaction. After UF all the fractions under 10 kDa showed 100% solubility (pH 4 and 7), good clarity, acceptable foam capacity and negligible antigenicity and antiphysiological activities. Additionally, methionine enrichment enhanced their nutritional value, upgrading sulfur amino acid requirements for infants and adults. Because functionality and nutritional value FIII-E could be used for hypoallergenic infant formulas, FII-E for fortified soluble formulas and nutraceutics and FI-E for a semi-solid baby food.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Glycine max
/
Proteínas de Soja
/
Alimentos Especializados
/
Manipulação de Alimentos
Limite:
Animals
/
Humans
Idioma:
Es
Revista:
Arch Latinoam Nutr
Ano de publicação:
2000
Tipo de documento:
Article
País de publicação:
Venezuela