Improving the Foaming Properties of Soy Protein Isolate Through Partial Enzymatic Hydrolysis
Improving the Foaming Properties of Soy Protein Isolate Through Partial Enzymatic Hydrolysis
复制标题
通过部分酶水解改善大豆分离蛋白的发泡特性
DOI：
10.1080/07373937.2013.829490
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发表时间：
2013-09
影响因子：
3.3
通讯作者：
Chen, Jie
中科院分区：
文献类型：
--
作者：
He, Zhiyong;Qin, Fang;Huang, Xiaolin;Chen, Jie
The effect of partial enzymatic hydrolysis of soy protein isolate (SPI) on its foaming properties is investigated in this study. Enzymes of different origin, including papain, alcalase, and pancreatin, were used. Foaming properties (foaming capacity and foam stability) were measured and their relationships with physicochemical characteristics such as degree of hydrolysis, molecular weight of hydrolysates, and surface tension were investigated. Papain hydrolyzed SPI hydrolysates were found to be the best in terms of improved foaming capacity and foam stability. Molecular weights of SPI hydrolysates obtained by papain and alcalase hydrolysis were mainly in the range of 5 kDa to 30 kDa, while those hydrolyzed by pancreatin had molecular weight above 50 kDa. Foaming capacity was found to correlate well with the relative abundance of hydrolysate in the molecular weight range of 5 kDa to 10 kDa (r = 0.84, p < 0.05). Surface hydrophobicity was found to correlate negatively (r = − 0.89, p < 0.05) with foaming capacity of SPI hydrolysates. Surface tension values of SPI hydrolysates produced by all enzymes were significantly lower than (p < 0.05) compared to that of SPI. The surface tension of pancreatin hydrolyzed SPI hydrolysates was lower than the surface tension of those hydrolyzed by papain and alcalase. The surface tension of pancreatin hydrolyzed SPI hydrolysates decreased more rapidly with time compared to the rest. These findings will provide better understanding of how best to carry out the partial hydrolysis of SPI using various enzymes in order to improve its foaming properties.
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影响因子：
6.1
作者：
J. Wagner;J. Gueguen
通讯作者：
J. Wagner;J. Gueguen
DOI：
10.1007/s11746-004-1007-3
发表时间：
2004-10
期刊：
Journal of the American Oil Chemists' Society
影响因子：
--
作者：
Stéphanie Jung;Coralie Roussel-Philippe;J. L. Briggs;P. Murphy;L. Johnson
通讯作者：
Stéphanie Jung;Coralie Roussel-Philippe;J. L. Briggs;P. Murphy;L. Johnson
影响因子：
0.3
作者：
Keshun Liu
通讯作者：
Keshun Liu
影响因子：
4.1
作者：
J. Liu;Zhiyong He;Xueyan Tang;Jie Chen
通讯作者：
J. Liu;Zhiyong He;Xueyan Tang;Jie Chen
影响因子：
3.9
作者：
L. Were;N. Hettiarachchy;U. Kalapathy
通讯作者：
L. Were;N. Hettiarachchy;U. Kalapathy