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Limited Enzymatic Hydrolysis of Soybean Protein Isolates to Obtain Hydrolysate with Lower Viscosity and Weaker Bitterness(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年01期
Page:
114-118
Research Field:
Publishing date:

Info

Title:
Limited Enzymatic Hydrolysis of Soybean Protein Isolates to Obtain Hydrolysate with Lower Viscosity and Weaker Bitterness
Author(s):
GE Wenjing; HUA Yufei
School of Food Science and Technology,Jiangnan University,Wuxi 214122,China
Keywords:
Soybean protein isolates; Enzyme hydrolysis; Functional properties; Bitter peptides
PACS:
TS201.1
DOI:
10.11861/j.issn.1000-9841.2014.01.0114
Abstract:
The bitterness of soy protein isolate were evaluated after limited enzymatic hydrolysis by papain protease,alcalase,neutrase,amano protease,PC10F and SDNY 10,respectively,and determined the viscosity,suspension stability and gelling property of different enzymatic proteins.The result showed that amano protease PC10F could obtain protein with the lowest viscosity,weakest bitterness and best suspension stability,but it did not have gelling property.However,protein hydrolyzed by papain protease possess weak bitter and gelling property,low viscosity and good suspension stability.Furthermore,we extracted crude bitter peptides from hydrolysates by using 70% alcohol and determined the bitterness by sensory evaluation.Results showed the amount of hydrophobic peptides increased with the bitterness of bitter peptides by using RPHPLC,especially from 65 to 75 min.

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Last Update: 2014-08-04