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Effects of heat treatment on structural and functional properties of velvet antler polypeptides
Author(s) -
Jiang Wei,
Chang Kefei,
Ma Sainan,
Zhao Changhui,
Zhang Tiehua
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15490
Subject(s) - antler , chemistry , solubility , sterilization (economics) , hydrolysate , functional food , food science , chemical engineering , biochemistry , hydrolysis , organic chemistry , biology , ecology , monetary economics , economics , foreign exchange market , engineering , foreign exchange
The purpose of the current study was to characterize the structural and functional properties of the hydrolysate of velvet antler (VA) heated at different temperatures (90, 100, 110, and 120°C) for 15 min. After heat treatment, the surface hydrophobicity of the VA hydrolysates increased from 663.12 to 839.63 (at 100°C), indicating the maximum unfolding of VA polypeptides (VAPs). Although heating decreased the solubility of VAPs, the foaming and emulsifying properties of the antler peptides increased from 63.1% and 22.21 m 2 /g (unheated) to 68.1% and 35.3 m 2 /g (heated at 120°C), respectively. Results showed that high‐temperature (120°C) treatment can not only sterilize and prolong shelf life but also improve the foaming and emulsifying properties of the product, which is an effective processing technology to improve its functional properties. These findings provide a theoretical basis for selecting the correct sterilization temperature in food processing. Practical applications We systematically studied the physicochemical properties and functional properties of VAPs at different temperatures. The study has guiding significance for the sterilization temperature selection of antler products such as antler oral liquid. And new products can be developed according to the functional characteristics.