alpha-chymotrypsin and n-hexanal

To utilize soy protein isolate (SPI) more widely, a convenient and effective method for deodorizing it is required. This paper reports a new deodorizing method using various types of solid adsorbents made of polystyrene, polymethacrylate, and zeolite, as well as charcoal. Treatment of the SPI solution with them decreased the hexanal content in the solution, whereas the content of linoleic acid was not much decreased. A brominated polystyrene adsorbent (SEPABEADS SP207) and a zeolite adsorbent (HSZ-360HUD) removed hexanal most effectively, although 30-40% of the total hexanal remained. A model experiment showed that their hexanal adsorption capacity was much higher than the hexanal content in the SPI solution and that an excess amount of hexanal added to the SPI solution was mostly removed by them. These results suggest that hexanal in the SPI solution can be classified into two types. Hexanal of type I may be free or bound weakly on the surface of proteins and is removable by the adsorbents, whereas hexanal of type II may be bound tightly inside proteins and is unremovable by the adsorbents. Despite the considerable amount of hexanal remaining in the SPI solution even in the most successful cases, the SPI solution was well deodorized as shown by the sensory test. Accordingly, type I hexanal may be closely related to the soybean odor. Removal of hexanal by the adsorbents was not much improved by alpha-chymotryptic digestion of SPI. Type II hexanal might be in similar states even in the chymotryptic digests.

Topics: Adsorption; Aldehydes; Charcoal; Chemical Phenomena; Chemistry, Physical; Chymotrypsin; Linoleic Acid; Odorants; Polymethacrylic Acids; Polystyrenes; Soybean Proteins; Zeolites

Hexyl-alpha-chymotrypsin, a hydrophobic derivative of the enzyme, is explored for the proteinase-catalyzed ester synthesis reaction with N-acetyl-L-tyrosine and ethanol. To guarantee the preservation of the enzyme activity and to allow for the extraction of the product in the organic phase, a biphasic system was used. The Vm increased for the modified enzyme. This phenomenon was linked to the modification of the protein as demonstrated by its chemical denaturation with sodium dodecyl sulfate.

Topics: Aldehydes; Amino Acids; Chemical Phenomena; Chemistry; Chymotrypsin; Kinetics; Protein Denaturation; Sodium Dodecyl Sulfate; Structure-Activity Relationship; Tyrosine

Topics: Aldehydes; Animals; Caseins; Cattle; Chemical Phenomena; Chemistry; Chymotrypsin; Chymotrypsinogen; Dipeptides; Isoelectric Focusing; Kinetics; Structure-Activity Relationship; Thermodynamics; Tyrosine