Enzymatic hydrolysis of extruded-expelled soy flour and resulting functional properties
Enzymatic hydrolysis of extruded-expelled soy flour and resulting functional properties
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DOI：
10.1007/s11746-006-5031-0
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发表时间：
2006-08-01
影响因子：
2
通讯作者：
Johnson, L. A.
中科院分区：
文献类型：
--
作者：
Lamsal, B. P.;Reitmeier, C.;Johnson, L. A.
用两种内肽酶和一种外肽酶在中试规模（5 kg面粉）下评价了溶解性和其它功能性质差的挤压-排出的大豆粉蛋白（蛋白质水解指数= 21）的有限水解（4%水解度）。一些水解产物仅喷雾干燥，而其他水解产物在喷雾干燥之前在104 ° C下喷射蒸煮19秒。然后表征溶解度、乳化能力和稳定性、起泡能力和稳定性、表观粘度和感官属性。所用蛋白酶的类型和水热蒸煮影响功能和感官特性。蛋白质溶解度适度增加水解和喷射蒸煮，但水解乳化能力下降，并没有恢复与水热蒸煮。内肽酶水解产物的乳液稳定性得到改善，但外肽酶水解产物的乳液稳定性没有改善。两种酶的水解产物的发泡能力均优于未水解的对照。经外肽酶水解和水热蒸煮后得到了高稳定性的泡沫。百分之十的蛋白水解物分散体的稠度系数和表观粘度表现出较大的损失，这与水热蒸煮仅为未水解的控制显着增加。与对照感官评价的差异表明，喷射蒸煮和非喷射蒸煮的酶水解物与未水解的对照不同。
Limited hydrolysis (4% degree of hydrolysis) of extruded-expelled soy flour protein (protein dispersibility index = 21) that was poor in solubility and other functional properties was evaluated at pilot-plant scale (5 kg of flour) with two endopeptidases and one exopeptidase. Some hydrolysates were merely spray-dried whereas others were jet-cooked at 104 degrees C for 19 s before spray-drying. Solubility, emulsification capacity and stability, foaming capacity and stability, apparent viscosity, and sensory attributes were then characterized. The type of protease used and hydrothermal cooking affected functional and sensory properties. Protein solubility modestly increased with hydrolysis and jet cooking, but emulsification capacity decreased on hydrolysis and was not restored with hydrothermal cooking. Emulsion stability improved in the endopeptidase hydrolysates, but not in the exopeptidase hydrolysates. The foaming capacities of the hydrolysates for both types of enzymes were better than for the unhydrolyzed control. Highly stable foams were obtained after hydrolyzing with exopeptidase and hydrothermal cooking. Ten percent protein hydrolysate dispersions showed large losses in consistency coefficient and apparent viscosity, which increased significantly with hydrothermal cooking only for the unhydrolyzed control. Difference-from-control sensory evaluation indicated that both jet-cooked and non-jet-cooked enzyme hydrolysates were different from unhydrolyzed controls.