Emulsifying Properties of a Peptide from Peptic Hydrolysates of Soy Glycinin
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概要
- 論文の詳細を見る
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.
- 社団法人 日本食品科学工学会の論文
- 2005-02-01
著者
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INOUYE Kuniyo
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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TSUMURA Kazunobu
New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co.Ltd.
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KUGIMIYA Wataru
New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co.Ltd.
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Kugimiya Wataru
New Ingredients Research Institute Tsukuba R&d Center Fuji Oil Co. Ltd.
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Tsumura Kazunobu
New Ingredients Research Institute Tsukuba R&d Center Fuji Oil Co. Ltd.
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Inouye Kuniyo
Division If Applied Life Sciences Graduate School Of Agriculture Kyoto University
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