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Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 °C using Alcalase® and Neutrase®, effect of total solids and incubation time
International Dairy Journal ( IF 3.1 ) Pub Date : 2020-11-01 , DOI: 10.1016/j.idairyj.2020.104792
Maria Dermiki , Richard J. FitzGerald

Abstract Gelation temperature (Tg), apparent viscosity (ηapp), turbidity and chromatography profiles of whey protein concentrate (WPC) and corresponding hydrolysates (WPHs) generated with Alcalase® and Neutrase® at different temperatures and total solids (TS) were compared. WPC incubated with Alcalase at 50 °C exhibited the highest rate and degree of hydrolysis (DH). After 4 h, the 5 °C Alcalase WPH (10% TS) had a DH and molecular mass distribution similar to those generated at 5 and 50 °C with Neutrase; however, the chromatography profiles differed. Tg was lower for WPHs than for WPC and depended on both the enzyme and TS. Moreover, the Tgs were lower for the Alcalase hydrolysates than for those generated with Neutrase. The ηapp and turbidity properties of the hydrolysates depended on the enzyme used, solution TS and incubation temperature. Hydrolysates had lower ηapp than WPC. The 50 °C Neutrase hydrolysates displayed lower turbidity than the corresponding Alcalase hydrolysates.

中文翻译:

使用 Alcalase® 和 Neutrase® 在 5 和 50 °C 下产生的乳清蛋白水解物的物理化学和胶凝特性、总固体和孵育时间的影响

摘要 比较了在不同温度和总固体 (TS) 下使用 Alcalase® 和 Neutrase® 产生的乳清蛋白浓缩物 (WPC) 和相应水解物 (WPH) 的胶凝温度 (Tg)、表观粘度 (ηapp)、浊度和色谱图谱。在 50 °C 下与 Alcalase 一起孵育的 WPC 表现出最高的水解速率和程度 (DH)。4 小时后,5 °C Alcalase WPH(10% TS)的 DH 和分子量分布与在 5 和 50 °C 下用 Neutrase 生成的相似;然而,色谱图谱不同。WPHs 的 Tg 低于 WPC,并且取决于酶和 TS。此外,Alcalase 水解产物的 Tg 低于用 Neutrase 生成的那些。水解产物的 ηapp 和浊度特性取决于所用的酶、溶液 TS 和孵育温度。水解产物的 ηapp 低于 WPC。50 °C Neutrase 水解物的浊度低于相应的 Alcalase 水解物。
更新日期:2020-11-01
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