Emulsifying Properties of a Peptide from Peptic Hydrolysates of Soy Glycinin

• TSUMURA Kazunobu

  New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.

• KUGIMIYA Wataru

  New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.

• INOUYE Kuniyo

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

抄録

Soy glycinin was hydrolyzed by pepsin under controlled conditions. The emulsifying activity of the hydrolysates was found to be higher than that of glycinin. Fractionation of the peptides was performed in order to determine which peptides in the hydrolysates contributed to the enhanced emulsifying activity. A peptide fragment from an acidic subunit of glycinin A1a, corresponding to residues 209-275, was purified and was found to have a higher emulsifying activity at pH 4.0 than that of the original hydrolysate. Based on the hydropathic index, it is expected that the peptide possesses amphiphilic structure.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 11 (1), 46-51, 2005

  公益社団法人 日本食品科学工学会

キーワード

• glycinin
• pepsin
• peptide
• emulsifying activity

詳細情報

• CRID: 1390001204455854592
• NII論文ID: 130000061567
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.11.46
• COI: 1:CAS:528:DC%2BD2MXhtVClu73L
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可