Limited Enzymatic Hydrolysis Can Improve the Interfacial and Foaming Characteristics of -Conglycinin
详细信息 查看全文
- 作者：Victor Pizones Ruí ; z-Henestrosa ; Cecilio Carrera Sá ; nchez ; Marí ; a del Mar Yust ; Justo Pedroche ; Francisco Millá ; n ; Juan M. Rodrí ; guez Patino
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：February 21, 2007
- 年：2007
- 卷：55
- 期：4
- 页码：1536 - 1545
- 全文大小：265K
- 年卷期：v.55,no.4(February 21, 2007)
- ISSN：1520-5118
文摘
In this contribution, we have determined the effect of limited enzymatic hydrolysis on the interfacial(dynamics of adsorption and surface dilatational properties) and foaming (foam formation andstabilization) characteristics of a soy globulin (
-conglycinin, fraction 7S). The degree of hydrolysis(DH = 0, 2, and 5%), the pH of the aqueous solution (pH = 5 and 7), and the protein concentrationin solution (at 0.1, 0.5, and 1 wt %) were the variables studied. The temperature and the ionic strengthwere maintained constant at 20 
C and 0.05 M, respectively. The rate of adsorption and surfacedilatational properties (surface dilatational modulus, E, and loss angle) of -conglycinin at the air-water interface depend on the pH and DH. The adsorption decreased drastically at pH 5.0, close tothe isoelectric point of -conglycinin, because of the existence of a lag period and a low rate ofdiffusion. The interfacial characteristics of -conglycinin are much improved by enzymatic treatment,especially in the case of acidic aqueous solutions. Hydrolysates with a low DH have improvedfunctional properties (mainly foaming capacity and foam stability), especially at pH values close tothe isoelectric point (pI), because the protein is more difficult to convert into a film at fluid interfacesat pH 
pI.
-conglycinin, fraction 7S). The degree of hydrolysis(DH = 0, 2, and 5%), the pH of the aqueous solution (pH = 5 and 7), and the protein concentrationin solution (at 0.1, 0.5, and 1 wt %) were the variables studied. The temperature and the ionic strengthwere maintained constant at 20 C and 0.05 M, respectively. The rate of adsorption and surfacedilatational properties (surface dilatational modulus, E, and loss angle) of -conglycinin at the air-water interface depend on the pH and DH. The adsorption decreased drastically at pH 5.0, close tothe isoelectric point of -conglycinin, because of the existence of a lag period and a low rate ofdiffusion. The interfacial characteristics of -conglycinin are much improved by enzymatic treatment,especially in the case of acidic aqueous solutions. Hydrolysates with a low DH have improvedfunctional properties (mainly foaming capacity and foam stability), especially at pH values close tothe isoelectric point (pI), because the protein is more difficult to convert into a film at fluid interfacesat pH pI.