Partially hydrolyzed rapeseed protein isolates with improved functional properties |
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Authors: | Javier Vioque Raul Sánchez-Vioque Alfonso Clemente Josto Pedroche Francisco Millán |
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Affiliation: | (1) Instituto de la Grasa, Avda. Padre García Tejero 4, 41012 Sevilla, Spain |
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Abstract: | Limited rapeseed protein hydrolysates ranging from 3.1 to 7.7% hydrolysis were produced from isoelectric-precipitated protein
isolate. Water absorption, oil absorption, whippability, foam capacity and stability, emulsifying activity, and emulsion stability
of the hydrolysates were determined. All protein hydrolysates showed better functional properties than the original protein
isolate. Foam and emulsion stability decreased as the degree of hydrolysis increased. The hydrolysate with the lowest degree
of hydrolysis showed the best functional properties. These improved functional properties make rapeseed protein hydrolysates
a useful product to be used in foods such as breads, cakes, ice creams, meat products, desserts, and salad dressings. |
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Keywords: | Alcalase enzymatic protein hydrolysis functional properties rapeseed |
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