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Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality.
Wu, Dongjing; Wu, Wei; Zhang, Na; Soladoye, Olugbenga P; Aluko, Rotimi E; Zhang, Yuhao; Fu, Yu.
Afiliação
  • Wu D; College of Food Science, Southwest University, Chongqing 400715, China.
  • Wu W; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
  • Zhang N; College of Animal Science and Technology, Southwest University, Chongqing 400715, China.
  • Soladoye OP; Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
  • Aluko RE; Agriculture and Agri-Food Canada, Government of Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
  • Zhang Y; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
  • Fu Y; College of Food Science, Southwest University, Chongqing 400715, China.
Food Chem X ; 23: 101550, 2024 Oct 30.
Article em En | MEDLINE | ID: mdl-39022785
ABSTRACT
This study aimed to modify plant protein mixture to improve their functionality and digestibility by limited hydrolysis. Soy protein isolate and corn zein were mixed at the ratio of 51 (w/w), followed by limited hydrolysis using papain from 15 to 30 min. The structural characteristics, in vitro digestibility, and functional properties were evaluated. Also, DPPH radical scavenging activity was determined. The results indicated that the molecular weight of different modified samples was largely reduced by limited hydrolysis, and the proportion of random coil was significantly increased. Furthermore, the solubility, foaming, emulsifying and water-holding capacity of hydrolyzed protein mixture were significantly improved, which were close to those of whey protein isolate. In vitro digestibility after 30-min limited hydrolysis was remarkably elevated. In addition, the hydrolyzed protein mixture exhibited a higher antioxidant activity than those of untreated proteins. Overall, limited hydrolysis of protein mixture led to improved digestibility, functionality and antioxidant activity.
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2024 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2024 Tipo de documento: Article