Modification of structural and functional properties of sunflower 11S globulin hydrolysates J., Song C., Wang P., Li S., Kopparapu N., Zheng X. (2015): Modification of structural and functional properties of sunflower 11S globulin hydrolysates. Czech J. Food Sci., 33: 474-479.
download PDF
The structural and functional properties such as solubility, emulsifying properties, foaming properties, oil binding capacity, and surface hydrophobicity of sunflower 11S globulin hydrolysates generated by Alcalase at hydrolysis time of 30, 60, 90, and 120 min were evaluated. Circular dichroism analysis showed the hydrolysates possessed a decreased α-helix and β-structure. The hydrolysates exhibited lower surface hydrophobicity. Hydrolysates with shorter hydrolysis time showed the higher emulsifying activity index, but the same emulsion stability and oil binding capacity compared to the original 11S globulin. The longer hydrolysis resulted in lower foaming and emulsion stability. Thus it was demonstrated that by controlling the hydrolysis time of sunflower 11S globulin, hydrolysate with a desirable functional properties can be obtained.
Adler-Nissen J. (1982): Limited enzymatic degradation of proteins: a new approach in the industrial application of hydrolases. Journal of Chemical Technology & Biotechnology, 32: 138–156.
Adler-Nissen J. (1986): Enzymic Hydrolysis of Food Proteins. New York, Elsevier Applied Science Publishers.
Chabanon G., Chevalot I., Framboisier X., Chenu S., Marc I. (2007): Hydrolysis of rapeseed protein isolates: Kinetics, characterization and functional properties of hydrolysates. Process Biochemistry, 42, 1419-1428
Chobert Jean Marc, Bertrand-Harb Catherine, Nicolas Marie Georgette (1988): Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin. Journal of Agricultural and Food Chemistry, 36, 883-892
Clemente A. (2000): Enzymatic protein hydrolysates in human nutrition. Trends in Food Science & Technology, 11: 254–262.
Miñones Conde José, Rodríguez Patino Juan M. (2007): The effect of enzymatic treatment of a sunflower protein isolate on the rate of adsorption at the air–water interface. Journal of Food Engineering, 78, 1001-1009
Conde J.M., Escobar M.D.Y., Jimenez J.J.P., Rodriguez F.M., Patino J.M.R. (2005a): Effect of enzymatic treatment of extracted sunflower proteins on solubility, amino acid composition, and surface activity. Journal of Agricultural and Food Chemistry, 53: 8038–8045.
Conde J.M., Patino J.M.R., Trillo J.M. (2005b): Structural characteristics of hydrolysates of proteins from extracted sunflower flour at the air-water interface. Biomacromolecules, 6: 3137–3145.
Frokjaer S. (1994): Use of hydrolysates for protein supplementation. Food Technology, 48: 86–88.
Gbogouri G.A., Linder M., Fanni J., Parmentier M. (2004): Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates. Journal of Food Science, 69, C615-C622
González-Pérez Sergio, Vereijken Johan M (2007): Sunflower proteins: overview of their physicochemical, structural and functional properties. Journal of the Science of Food and Agriculture, 87, 2173-2191
Hartmann Rainer, Meisel Hans (2007): Food-derived peptides with biological activity: from research to food applications. Current Opinion in Biotechnology, 18, 163-169
Johnson W. Curtis (1990): Protein secondary structure and circular dichroism: A practical guide. Proteins: Structure, Function, and Genetics, 7, 205-214
Kato Akio, Komatsu Keiji, Fujimoto Kumiko, Kobayashi Kunihiko (1985): Relationship between surface functional properties and flexibility of proteins detected by the protease susceptibility. Journal of Agricultural and Food Chemistry, 33, 931-934
Kristinsson Hordur G., Rasco Barbara A. (2000): Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties. Critical Reviews in Food Science and Nutrition, 40, 43-81
Mahmoud M.I. (1994): Physicochemical and functional properties of protein hydrosylates in nutritional products. Food Technology, 48: 89–95.
Motoi Hirofumi, Fukudome Shinichi, Urabe Itaru (2004): Continuous production of wheat gluten peptide with foaming properties using immobilized enzymes. European Food Research and Technology, 219, 522-528
RODRIGUEZPATINO J, MINONESCONDE J, LINARES H, PEDROCHEJIMENEZ J, CARRERASANCHEZ C, PIZONES V, RODRIGUEZ F (2007): Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate. Food Hydrocolloids, 21, 782-793
Pearce Kevin N., Kinsella John E. (1978): Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry, 26, 716-723
Pickardt Claudia, Neidhart Sybille, Griesbach Carola, Dube Mark, Knauf Udo, Kammerer Dietmar R., Carle Reinhold (2009): Optimisation of mild-acidic protein extraction from defatted sunflower (Helianthus annuus L.) meal. Food Hydrocolloids, 23, 1966-1973
Saetae Donlaporn, Kleekayai Thanyaporn, Jayasena Vijay, Suntornsuk Worapot (2011): Functional properties of protein isolate obtained from physic nut (Jatropha curcas L.) seed cake. Food Science and Biotechnology, 20, 29-37
Sastry M. C. Shamanthaka, Rao M. S. Narasinga (1990): Binding of chlorogenic acid by the isolated polyphenol-free 11 S protein of sunflower (Helianthus annuus) seed. Journal of Agricultural and Food Chemistry, 38, 2103-2110
Schwenke K. D., Pähtz W., Linow K.-J., Raab B., Schultz M. (1979): On seed proteins Part 11. Purification, Chemical Composition, and Some Physico-chemical Properties of the 11 S Globulin (Helianthinin) in Sunflower Seed. Food / Nahrung, 23, 241-254
Song Chun-Li, Zhao Xin-Huai (2014): The preparation of an oligochitosan-glycosylated and cross-linked caseinate obtained by a microbial transglutaminase and its functional properties. International Journal of Dairy Technology, 67, 110-116
Surowka K., Zmudzinski D., Surowka J. (2004): Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components. Trends in Food Science & Technology, 15: 153–160.
Zhao Guanli, Liu Yan, Zhao Mouming, Ren Jiaoyan, Yang Bao (2011): Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate. Food Chemistry, 127, 1438-1443
download PDF

© 2020 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti