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Title

Production of an extensive sunflower protein hydrolysate by sequential hydrolysis with endo- and exo-proteases

Other TitlesProducción de un hidrolizado proteico extenso de girasol mediante hidrólisis secuencial con endo- y exo-proteasas
AuthorsVillanueva, Álvaro ; Clemente, Alfonso; Bautista-Gallego, J. ; Millán, Francisco
KeywordsAlcalase
Flavourzyme
Protein hydrolysate
Protein isolate
Sunflower
Aislado proteico
Alcalasa
Flavorzima
Girasol
Hidrolizado proteico
Issue Date30-Dec-1999
PublisherConsejo Superior de Investigaciones Científicas (España)
CitationGrasas y Aceites 50(6): 472-476 (1999)
Abstract[EN] A high quality protein isolate has been obtained from defatted sunflower meal by alkaline extraction and isoelectric precipitation. Protein content was increased from 31.2 % in the defatted flour to 97 % in the protein isolate. The percentages of fiber, soluble sugars, polyphenols and residual lipids in the protein isolate were reduced to more than 90 % with respect to the defatted meal. The protein isolate was used as starting material for the generation of an extensive enzymatic protein hydrolysate. The hydrolysis was carried out in a pH stat using sequentially an endo-protease (Alcalase) and an exo-protease (Flavourzyme). The protein hydrolysate, with a degree of hydrolysis of 50.7 %, was white and non bitter.
[ES] Se ha obtenido un aislado proteico de alta calidad a partir de harina desengrasada de girasol, mediante extracción alcalina y precipitación isoeléctrica. Se incrementó el contenido proteico desde un 31.2 % en la harina desengrasada hasta un 97 % en el aislado proteico. Los porcentajes de fibra, azúcares solubles, polifenoles y lípidos residuales se redujeron en más del 90 % en el aislado proteico respecto a la harina desengrasada. Se usó el aislado proteico como material de partida para la producción de un hidrolizado enzimático proteico extenso. La hidrólisis se realizó en un reactor usando secuencialmente una endo-proteasa (Alcalasa) y una exo-proteasa (Flavorzima). El hidrolizado proteico, con un grado de hidrólisis del 50.7 %, era blanco y no presentaba amargor.
Description5 pages, 2 figures, 2 tables.
Publisher version (URL)http://dx.doi.org/10.3989/gya.1999.v50.i6.697
URIhttp://hdl.handle.net/10261/22009
DOI10.3989/gya.1999.v50.i6.697
ISSN0017-3495
E-ISSN1988-4214
Appears in Collections:(IG) Artículos
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