Effect of degree of hydrolysis on the functional properties of some oilseed proteins
DOI:
https://doi.org/10.3989/gya.2002.v53.i3.317Keywords:
Bromelain, Enzymatic hydrolysis, Functional properties, Oilseeds, PapainAbstract
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 Aliquots were withdrawn from the bulk hydrolysates at different time intervals to determine the rate of enzymatic degradation,as well as the degree of hydrolysis of the hydrolysates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. Grasas aceites [Internet]. 2002Sep.30 [cited 2024Apr.26];53(3):273-81. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/317
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