Effect of degree of hydrolysis on the functional properties of some oilseed proteins

Authors

  • F. S. Taha Fats and Oils Department, National Research Center
  • M. A. Ibrahim Fats and Oils Department, National Research Center

DOI:

https://doi.org/10.3989/gya.2002.v53.i3.317

Keywords:

Bromelain, Enzymatic hydrolysis, Functional properties, Oilseeds, Papain

Abstract


Hydrolyzing soybean, sesame, and ricebran meals with papain and bromelain enzymes under previously determined optimum conditions was accomplished. Aliquots were withdrawn from the bulk hydrolysates at different time intervals to determine the rate of enzymatic degradation,as well as the degree of hydrolysis of the hydrolysates at different time intervals. Twelve hydrolysates were then chosen with low and high degree of hydrolysis. They also represented hydrolysates from the three substrates hydrolysed with the two enzymes used. Some functional properties of the twelve hydrolysates were examined and then an attempt to correlate the functional properties with the degree of hydrolysis was done. The investigated functional properties included: wettability, dispersibility, flowability, bulk density,nitrogen solubility index,water absorption capacity, oil holding capacity, gelation, thermostability, emulsifying capacity and foam stability.Results showed a direct relation between increasing degree of hydrolysis and nitrogen solubility and dispersibility. Wettability, flowability and emulsifying capacity gave better results with low degree of hydrolysis.

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Published

2002-09-30

How to Cite

1.
Taha FS, Ibrahim MA. Effect of degree of hydrolysis on the functional properties of some oilseed proteins. grasasaceites [Internet]. 2002Sep.30 [cited 2021Dec.4];53(3):273-81. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/317

Issue

Section

Research