Sunflower seed proteins are of interest for their functionality, and for their nutritional quality which arises from a balanced amino acid pattern and the absence of antinutritional factors (Jaya et a1 1981; Rossi et a1 1985). Furthermore, sunflower meal is readily available after the oil extraction process. This communication reports the results of a preliminary study carried out to evaluate the ability of a crude proteolytic enzyme preparation, obtained from a strain of Bacillus licheniformis isolated in this laboratory, to hydrolyse proteins of different source. In particular, sunflower protein concentrate was investigated. Factors affecting the extent of enzymic hydrolysis, such as substrate concentration, pH, temperature, and some characteristics of the hydrolysates obtained, were studied.
Enzymic modification of vegetable protein by a crude preparation from a strain of Bacillus licheniformis / P.L. Manachini, M.G. Fortina, C. Parini. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 45(1988), pp. 263-266.
|Titolo:||Enzymic modification of vegetable protein by a crude preparation from a strain of Bacillus licheniformis|
MANACHINI, PIER LUIGI (Primo)
FORTINA, MARIA GRAZIA (Secondo)
PARINI, CARLO (Ultimo)
|Parole Chiave:||Enzymic hydrolysis; proteases; sunflower proteins; nitrogen recovery; Bacillus licheniformis|
|Settore Scientifico Disciplinare:||Settore AGR/16 - Microbiologia Agraria|
|Data di pubblicazione:||1988|
|Appare nelle tipologie:||01 - Articolo su periodico|