Effect of the extent of enzymatic hydrolysis on foaming and emulsifying properties of corn germ protein hydrolysates

被引：1
|
作者：
Zhang, Mingdi [1 ]
Pang, Yong [1 ]
Xu, Zhijun [2 ]
机构：
[1] Ji Lin Univ, Coll Quartermaster Technol, Changchun 130062, Peoples R China
[2] Ji Lin Univ, Dept Comp, Changchun 130062, Peoples R China
来源：
ENVIRONMENTAL BIOTECHNOLOGY AND MATERIALS ENGINEERING, PTS 1-3 | 2011年 / 183-185卷
基金：
中国国家自然科学基金;
关键词：
corn germ protein hydrolysates; foam; emulsion;
D O I：
10.4028/www.scientific.net/AMR.183-185.561
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The effect of the extent of the enzymatically modified corn germ protein isolates on foaming and emulsifying properties was investigated. The experimental results indicated that enzymatic treatment improved the FC and EA of corn germ protein isolates, but the ESI and FS were decreased. The EA and FC of samples were increased with DH improvement at low DH (< 10.4%), and the ESI and FS were decreased when DH was enhanced. The extent of modification should be determined by the intended application of new food ingredient.
引用
收藏
页码：561 / +
页数：2
相关论文
共 50 条
  • [31] EMULSIFYING AND FOAMING PROPERTIES OF SUNFLOWER PROTEIN DERIVATIVES
    ROSSI, M
    PAGLIARINI, E
    PERI, C
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1985, 18 (05): : 293 - 299
  • [32] Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions
    Herceg, Zoran
    Rezek, Anet
    Lelas, Vesna
    Kresic, Greta
    Franetovic, Mila
    JOURNAL OF FOOD ENGINEERING, 2007, 79 (01) : 279 - 286
  • [33] The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate
    Avramenko, Nicole A.
    Low, Nicholas H.
    Nickerson, Michael T.
    FOOD RESEARCH INTERNATIONAL, 2013, 51 (01) : 162 - 169
  • [34] Production and functional characterisation of antioxidative hydrolysates from corn protein via enzymatic hydrolysis and ultrafiltration
    Zhou, Kequan
    Sun, Shi
    Canning, Corene
    FOOD CHEMISTRY, 2012, 135 (03) : 1192 - 1197
  • [35] Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates
    Abeyrathne, E. D. N. S.
    Lee, H. Y.
    Jo, C.
    Nam, C.
    Ahn, D. U.
    POULTRY SCIENCE, 2014, 93 (10) : 2678 - 2686
  • [36] Foaming properties of barley protein isolates and hydrolysates
    Yalcin, Erkan
    Celik, Sueeda
    Ibanoglu, Esra
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 226 (05) : 967 - 974
  • [37] Interfacial and foaming properties of soy protein and their hydrolysates
    Martinez, Karina D.
    Carrera Sanchez, Cecilio
    Rodriguez Patino, Juan M.
    Pilosof, Ana M. R.
    FOOD HYDROCOLLOIDS, 2009, 23 (08) : 2149 - 2157
  • [38] Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein Hydrolysates
    Cui, Qiang
    Sun, Yuxue
    Zhou, Zengjia
    Cheng, Jianjun
    Guo, Mingruo
    FOODS, 2021, 10 (10)
  • [39] Foaming properties of barley protein isolates and hydrolysates
    Erkan Yalçın
    Süeda Çelik
    Esra İbanoğlu
    European Food Research and Technology, 2008, 226
  • [40] Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate
    Cui, Qiang
    Sun, Yuxue
    Cheng, Jianjun
    Guo, Mingruo
    FOOD CHEMISTRY, 2022, 366
12345