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Effect of Selective Hydrolysis on Surface Properties of Soybean Protein Isolate(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年06期
Page:
924-927
Research Field:
Publishing date:

Info

Title:
Effect of Selective Hydrolysis on Surface Properties of Soybean Protein Isolate
Author(s):
WANG Jing1; CHEN Jie2; LI Bo3; GAO Hong-liang1; JIN Ming-fei1; CUI Hong-liang4; CHANG Zhong-yi1
1.College of Life Science，East China Normal University，Shanghai 200241,China;
2.State Key Laboratory of Food Science and Technology，Jiangnan University，Wuxi 214000,China;
3.Shanghai Vocational Management College of Trade Union，Shanghai 201415,China;
4.Pingingshan Tianjing Plant Albumen Co.Ltd，Pingdingshan 467000，China
Keywords:
11S; 7S; Selective hydrolysis; Emulifying properties; Foaming properties
PACS:
TS201.2
DOI:
10.11861/j.issn.1000-9841.2014.06.0924
Abstract:
Since 7S and 11S fractions in a soy protein isolate have many differences in chemical,physical and functional properties,there would be different effects on protein properties of selective hydrolysis of 7S and 11S.During the experiments,SPI was treated with controlled pH and temperature to make the specific component denatured,and the denatured component would be hydrolyzed by pepsin.The results revealed that when the temperature was 37℃,pH was 2.0,11S was selectively hydrolyzed;and 7S was selectively hydrolyzed under the condition of 70℃,pH3.8.When the temperature was 70℃,pH was 2.0,both 11S and 7S were hydrolyzed.All of the hydrolysis reactions were hard to happen at 37℃,pH3.8.The determination of emulifying properties of hydrolysates showed the hydrolysis of 11S could significantly improve emulsifying activity and emulsifying stability and make them increased to 1.716,38.2 minutes;The hydrolysis of 7S could improve emulsifying stability to 29.6 minutes,while emulsifying activity had no improvement;The non-selective hydrolysis of 11S and 7S could improve emulsifying activity to 1.417,but emulsifying stability was worsen.Foaming capacity and foam stability of the hydrolysates were both significantly improved.All of the supernatant from hydrolysates centrifuged at pH4.5 had more excellent foaming ability which was 4 times as high as unhydrolyzed protein.The foam stability of supernatant from protein with 7S component hydrolyzed was the best,which was 1.2 times as high as unhydrolyzed protein.

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Last Update: 2014-12-29