Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate

被引：57
作者：
Bucko, Sandra [1 ]
Katona, Jaroslav [1 ]
Popovic, Ljiljana [1 ]
Petrovic, Lidija [1 ]
Milinkovic, Jelena [1 ]
机构：
[1] Univ Novi Sad, Fac Technol, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia
来源：
FOOD HYDROCOLLOIDS | 2016年 / 60卷
关键词：
Pumpkin seed protein isolate; Cucurbita pepo; Protein hydrolysate; Enzymatic hydrolysis; Plant proteins; Natural emulsifiers; FUNCTIONAL-PROPERTIES; INHIBITORY-ACTIVITY; HUMAN-NUTRITION; OIL; GLOBULINS; ANTIOXIDANT; COMPONENTS; EMULSIONS; PLANTS;
D O I：
10.1016/j.foodhyd.2016.04.005
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Pumpkin seed protein isolate (PSPI) was enzymatically hydrolyzed by alcalase and pepsin to obtain H1 and H2 hydrolysates, respectively. Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of PSPI was investigated as a function of pH (3-8) and ionic strength (0-1 mol/ dm3 NaCI). Solubility of PSPI was lowest at pl = 5. Solubility of both hydrolysates was higher than solubility of PSPI, especially at pH close to pl. Increase in ionic strength brings about salting in or salting-out effect in PSPI, H1, and H2 solutions, depending on pH of the solutions. Tensiometric investigation showed that PSPI, H1 and H2 adsorb at both air/protein solution and oil/protein solution interfaces regardless of pH and ionic strength. 20% emulsions of sunflower oil in a continuous phase consisting of 1 g/100 cm(3) PSPI, H1 or H2 solutions at pH 3, 5 and 8, and ionic strengths of 0 and 0.5 mol/dm(3) NaCl were prepared. Emulsifying performance of proteins depended on pH and ionic strength. PSPI failed to stabilize emulsions against droplet coalescence at pl = 5 regardless of ionic strength, and at pH 3 with 0.5 mol/dm(3) NaCl, while both hydrolysates, H1 and H2, successfully stabilized emulsions no matter of pH and ionic strength. Smallest mean droplet diameter in emulsions of increased ionic strength (0.5 mol/dm(3)) were obtained when they were stabilized with H2, H1, and both PSPI and H1 at pH 3, 5, and 8, respectively. All emulsions were susceptible to creaming instability. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：271 / 278
页数：8
相关论文
共 50 条
[41]   Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties [J].
Chen, Lin ;
Chen, Jianshe ;
Ren, Jiaoyan ;
Zhao, Mouming .
FOOD HYDROCOLLOIDS, 2011, 25 (05) :887-897
[42]   Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction [J].
Kouravand, Farzaneh ;
Shahidi, Fakhri ;
Koocheki, Arash ;
Fathi, Milad .
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2024, 45 (11) :2226-2239
[43]   Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate [J].
Polanco-Lugo, Erik ;
Davila-Ortiz, Gloria ;
Abram Betancur-Ancona, David ;
Antonio Chel-Guerrero, Luis .
FOOD SCIENCE AND TECHNOLOGY, 2014, 34 (03) :441-448
[44]   Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate [J].
Yang, Chen ;
Wang, Bingyi ;
Wang, Jianming ;
Xia, Shuang ;
Wu, Yonggang .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 109 :443-449
[45]   Ultrasound-assisted enzymatic hydrolysis kinetics of pea protein isolate and functional properties of hydrolysates [J].
Wang, Zhonghe ;
Wang, Jun ;
Chen, Changliu ;
Li, Zhenni ;
Zheng, Xiaoping .
Journal of Chinese Institute of Food Science and Technology, 2015, 15 (04) :103-109
[46]   Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate [J].
Rodriguez Patino, Juan M. ;
Minones Conde, Jose ;
Millan Linares, Herminia ;
Pedroche Jimenez, Justo J. ;
Carrera Sanchez, Cecilio ;
Pizones, Victor ;
Millan Rodriguez, Francisco .
FOOD HYDROCOLLOIDS, 2007, 21 (5-6) :782-793
[47]   Influence of the presence of monoglyceride on the interfacial properties of soy protein isolate [J].
Luisa Lopez-Castejon, M. ;
de la Fuente, Julia ;
Ruiz, Manuela ;
Guerrero, Antonio .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2012, 92 (13) :2618-2623
[48]   Improving the Foaming Properties of Soy Protein Isolate Through Partial Enzymatic Hydrolysis [J].
Zeng, Maomao ;
Adhikari, Benu ;
He, Zhiyong ;
Qin, Fang ;
Huang, Xiaolin ;
Chen, Jie .
DRYING TECHNOLOGY, 2013, 31 (13-14) :1545-1552
[49]   Enzymatic hydrolysis of protein isolate from hull-less pumpkin oil cake: Application of response surface methodology [J].
Pericin, D. ;
Radulovic-Popovic, Lj. ;
Vastag, Z. ;
Madarev-Popovic, S. ;
Trivic, S. .
FOOD CHEMISTRY, 2009, 115 (02) :753-757
[50]   Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein Hydrolysates [J].
Cui, Qiang ;
Sun, Yuxue ;
Zhou, Zengjia ;
Cheng, Jianjun ;
Guo, Mingruo .
FOODS, 2021, 10 (10)
12345