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Novel method using phytase for separating soybean beta-conglycinin and glycinin.
1New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co. Ltd., Tsukuba-gun, Ibaraki, Japan. saituto@fujioil.co.jp
Bioscience, Biotechnology, and Biochemistry
|June 5, 2001
Summary
A new phytase treatment effectively separates soybean beta-conglycinin and glycinin proteins from defatted soymilk. This method removes phytate and avoids the need for reducing agents or cooling.
Area of Science:
- Food Science
- Protein Chemistry
- Biotechnology
Background:
- Soybean proteins, beta-conglycinin and glycinin, are major components of soymilk.
- Phytate is an anti-nutrient present in soybeans that can inhibit mineral absorption.
- Efficient separation of soybean proteins is crucial for various food applications.
Purpose of the Study:
- To develop a novel method for separating beta-conglycinin and glycinin from defatted soymilk.
- To investigate the efficacy of phytase treatment for protein separation and phytate removal.
Main Methods:
- Defatted soymilk was treated with phytase at a specific dosage (1000 FYT/100 g protein).
- The treatment was conducted at pH 6.0 and 40°C for 1 hour.
- Separation into soluble and insoluble fractions was achieved without reducing agents or cooling.
Main Results:
- Phytase treatment successfully separated beta-conglycinin (soluble fraction) and glycinin (insoluble fraction).
- The method efficiently removed most of the phytate from both protein fractions.
- No reducing agents or cooling were required for the separation process.
Conclusions:
- Phytase treatment offers a novel and efficient approach for separating major soybean proteins.
- This method simplifies protein isolation from soymilk and reduces phytate content.
- The developed technique has potential applications in the food industry for improved soy protein utilization.