Influence of enzymatic hydrolysis,pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates |
| |
| Authors: | Adeola M Alashi Christopher L Blanchard Rodney J Mailer Samson O Agboola John A Mawson Rotimi E Aluko |
| |
| Affiliation: | 1. Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, Australia;2. School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia;3. Department of Food and Human Nutritional Sciences and the Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada;4. School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia |
| |
| Abstract: | The aim of this work was to enhance emulsification properties of canola proteins through enzymatic proteolysis and pH variaton. Canola protein isolate (CPI) and hydrolysates (CPHs) were used to form emulsions at pH 4.0, 7.0 and 9.0 followed by storage at 4 or 25 °C for 7 days. Controlled enzymatic hydrolysis led to increased peptide bond cleavage with time (0.23 g/100 g in CPI to 7.18 g/100 g after 24‐h Alcalase hydrolysis). Generally, oil droplet sizes were smaller for emulsions made at pH 9.0, which suggest better quality than those made at pH 4.0 and 7.0. Trypsin hydrolysate emulsions were the most physically stable at pH 7.0 and 9.0; in contrast, the pepsin hydrolysate emulsions were unstable at all conditions. The results suggest that selective enzymatic hydrolysis could play an important role in enhancing successful incorporation of canola proteins and peptides into food systems as protein emulsifiers. |
| |
| Keywords: | Canola protein isolate emulsifying properties emulsion stability oil droplet size protein emulsion protein hydrolysates storage temperature surface hydrophobicity |
|
|
