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
  • [41] Enzymatic hydrolysis of whey proteins by two different proteases and their effect on the functional properties of resulting protein hydrolysates
    Severin, S
    Xia, WS
    JOURNAL OF FOOD BIOCHEMISTRY, 2006, 30 (01) : 77 - 97
  • [42] Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis
    Lamsal, B. P.
    Jung, S.
    Johnson, L. A.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2007, 40 (07) : 1215 - 1223
  • [43] Improving the Foaming Properties of Soy Protein Isolate Through Partial Enzymatic Hydrolysis
    Zeng, Maomao
    Adhikari, Benu
    He, Zhiyong
    Qin, Fang
    Huang, Xiaolin
    Chen, Jie
    DRYING TECHNOLOGY, 2013, 31 (13-14) : 1545 - 1552
  • [44] Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis
    Garcia-Moreno, Pedro J.
    Perez-Galvez, Raul
    Javier Espejo-Carpio, F.
    Ruiz-Quesada, Cristina
    Perez-Morilla, Ana I.
    Martinez-Agustin, Olga
    Guadix, Antonio
    Guadix, Emilia M.
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2017, 97 (01) : 299 - 308
  • [45] Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates
    Gruppi, Alice
    Dermiki, Maria
    Spigno, Giorgia
    FitzGerald, Richard J.
    FOODS, 2022, 11 (04)
  • [46] Effects of the extent of enzymatic hydrolysis on functional properties of shark protein hydrolysate
    Diniz, FM
    Martin, AM
    FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1997, 30 (03): : 266 - 272
  • [47] Modification of emulsifying properties of food proteins by enzymatic hydrolysis
    Amarowicz, Ryszard
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2010, 112 (07) : 695 - 696
  • [48] Effect of Enzymatic Hydrolysis on Solubility and Emulsifying Properties of Lupin Proteins (Lupinus luteus)
    Opazo-Navarrete, Mauricio
    Burgos-Diaz, Cesar
    Garrido-Miranda, Karla A.
    Acuna-Nelson, Sergio
    COLLOIDS AND INTERFACES, 2022, 6 (04)
  • [49] Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin
    Olawuyi, Ibukunoluwa Fola
    Park, Jong Jin
    Park, Gwang Deok
    Lee, Won Young
    FOODS, 2022, 11 (10)
  • [50] Enzymatic hydrolysis of coconut protein and antioxidant activity of the hydrolysates
    Jin, Bei
    Huang, Mei-Fang
    He, Zi-Peng
    Shen, Shu-Qin
    Modern Food Science and Technology, 2013, 29 (08) : 1826 - 1831
12345