Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis
Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis
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DOI：
10.1016/j.lwt.2006.08.021
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发表时间：
2007-01-01
影响因子：
6
通讯作者：
Johnson, L. A.
中科院分区：
文献类型：
--
作者：
Lamsal, B. P.;Jung, S.;Johnson, L. A.
用菠萝蛋白酶对大豆蛋白产品己烷脱脂豆粉、挤压膨化豆粉、大豆浓缩蛋白和大豆分离蛋白进行改性，使其水解度分别达到2%和4%。测定了水解产物的肽谱、水溶性和流变学性质，包括动态剪切、大变形和表观粘度。蛋白质亚基配置文件的水解分离物和浓缩物被广泛改变的治疗，而只有微小的变化，观察到的水解面粉。所有水解产物在pH 3.0-7.0范围内的水溶性曲线通过水解而增强。对于未水解的对照，分离物具有最高的储能模量（G '），其次是浓缩物、挤出-挤出面粉和己烷脱脂面粉。即使储能模量（G '）的损失很大，水解产物仍保留了它们的一些胶凝能力。在加热步骤至95 ℃之后，所有基板在25 ℃下的G'值随着DH的增加而降低。大豆蛋白质凝胶质构分析也降低了水解后的硬度。幂律模型对水解液分散体的流动有很好的拟合（R-2 > 0.99）。水解降低了分散体的稠度系数，增加了流动性指数，导致分散体变薄。这些结果表明，用菠萝蛋白酶对各种大豆蛋白粉进行有限的蛋白酶水解产生具有改性流变性质的大豆蛋白成分。(C)2006年瑞士食品科学与技术学会。由爱思唯尔有限公司发布。保留所有权利。
Soy protein products hexane-defatted soy flour, extruded-expelled soy flour, soy protein concentrate and soy protein isolate, were modified by using the enzyme bromelain to 2% and 4% degrees of hydrolysis (DH). Peptide profiles, water solubility, and rheological properties including dynamic shear, large deformation, and apparent viscosities of resulting hydrolysates were determined. Protein subunits profiles for the hydrolysed isolates and concentrates were extensively altered by the treatment while only minor changes were observed for the hydrolysed flours. Water solubility profiles of all hydrolysates in the pH range of 3.0-7.0 were enhanced by hydrolysis. For the unhydrolysed controls, the isolate had the highest storage modulus (G'), followed by the concentrate, the extruded-expelled flour and the hexane-defatted flour. The hydrolysates retained some of their gelling ability even though the losses in storage modulus (G') were substantial. After heating step to 95 degrees C, the G' values of all substrates at 25 degrees C decreased with increase in DH. Texture profile analyses of the soy protein gels were also lower in hardness after hydrolysis. The Power Law model provided excellent fit to hydrolysate dispersions flow (R-2 > 0.99). Hydrolysis decreased the consistency coefficients of dispersion and increased flow behavior index resulting in thinner dispersions. These results suggest that limited protease hydrolysis of various soy protein meals with bromelain produce soy protein ingredients with modified rheological properties. (C) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.