Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates

International Journal of Food Science and Technology - Tập 53 Số 10 - Trang 2316-2324 - 2018
Adeola M. Alashi1,2,3, Christopher Blanchard2,4, Rodney J. Mailer2,3, Samson Agboola2,3, A.J. Mawson2,3, Rotimi E. Aluko1
1Department of Food and Human Nutritional Sciences and the Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, R3T 2N2 MB, Canada
2Graham Centre for Agricultural Innovation, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
3School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
4School of Biomedical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia

Tóm tắt

SummaryThe aim of this work was to enhance emulsification properties of canola proteins through enzymatic proteolysis and pH variaton. Canola protein isolate (CPI) and hydrolysates (CPHs) were used to form emulsions at pH 4.0, 7.0 and 9.0 followed by storage at 4 or 25 °C for 7 days. Controlled enzymatic hydrolysis led to increased peptide bond cleavage with time (0.23 g/100 g in CPI to 7.18 g/100 g after 24‐h Alcalase hydrolysis). Generally, oil droplet sizes were smaller for emulsions made at pH 9.0, which suggest better quality than those made at pH 4.0 and 7.0. Trypsin hydrolysate emulsions were the most physically stable at pH 7.0 and 9.0; in contrast, the pepsin hydrolysate emulsions were unstable at all conditions. The results suggest that selective enzymatic hydrolysis could play an important role in enhancing successful incorporation of canola proteins and peptides into food systems as protein emulsifiers.

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Thông tin xuất bản

International Journal of Food Science and Technology

Tập 53 Số 10

2316-2324

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