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Partially hydrolyzed rapeseed protein isolates with improved functional properties
Author(s) -
Vioque Javier,
SánchezVioque Raul,
Clemente Alfonso,
Pedroche Josto,
Millán Francisco
Publication year - 2000
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-000-0072-y
Subject(s) - hydrolysate , rapeseed , hydrolysis , emulsion , chemistry , absorption of water , chromatography , food science , isoelectric point , soy protein , protein isolate , plant protein , biochemistry , biology , botany , enzyme
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.