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Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates
Innovative Food Science & Emerging Technologies ( IF 6.6 ) Pub Date : 2020-07-10 , DOI: 10.1016/j.ifset.2020.102449
Verónica García Arteaga , Marijose Apéstegui Guardia , Isabel Muranyi , Peter Eisner , Ute Schweiggert-Weisz

Pea protein isolate (Pisum sativum “Navarro”) was hydrolyzed with 11 proteolytic enzymes at different hydrolysis times (15, 30, 60, and 120 min) to improve techno-functional and sensory properties. The degree of hydrolysis and changes within the molecular weight distribution were used as indicators for a reduced allergenic potential. The highest degree of hydrolysis was reached by Esperase hydrolysates (9.77%) after 120 min of hydrolysis, whereas Chymotrypsin hydrolysates showed the lowest (1.81%). Hydrolysis with Papain, Trypsin, Bromelain, Esperase, Savinase, and Alcalase suggested an effective degradation of the 72 kDa-convicilin fraction. Papain and Trypsin hydrolysates showed a degradation of the 50 kDa-mature vicilin after 15 min of hydrolysis. Most hydrolysates showed a significant increase in protein solubility at pH 4.5 at all times of hydrolysis. Trypsin hydrolysates showed the highest foaming (2271%) and emulsifying (719 mL/g) capacities. The bitterness of the hydrolysates was strongly correlated (P < 0.05) with the degree of hydrolysis. In general, enzymatic hydrolysis improved techno-functional properties indicating their potential usage as food ingredients.

Industrial relevance

Due to their high protein content, peas are becoming an attractive ingredient for the food industry. However, pea protein isolates are often characterized by poor techno-functional and sensory properties. Enzymatic hydrolysis is known to change the molecular weight distribution of proteins. Consequently, the techno-functional and immunogenic properties might be altered selectively. In this study, enzymatic hydrolysis was applied, resulting in highly functional pea protein hydrolysates with a hypothesized reduction of main allergens. The lower bitter perception highlights their high potential as valuable functional food ingredients.



中文翻译:

酶水解对豌豆蛋白分离物分子量分布,技术功能特性和感官知觉的影响

豌豆蛋白分离株(Pisum sativum“ Navarro”)在不同的水解时间(15、30、60和120分钟)下用11种蛋白水解酶水解,以改善技术功能和感官特性。水解程度和分子量分布内的变化被用作降低变应原潜力的指标。水解120分钟后,Esperase水解物的水解度最高(9.77%),而胰凝乳蛋白酶的水解物的水解度最低(1.81%)。用木瓜蛋白酶,胰蛋白酶,菠萝蛋白酶,Esperase,Savinase和Alcalase水解表明有效降解了72 kDa-convicilin组分。木瓜蛋白酶和胰蛋白酶水解产物在水解15分钟后显示50 kDa成熟的丝精蛋白降解。大多数水解产物在所有水解时间均显示在pH 4.5时蛋白质溶解度显着增加。胰蛋白酶水解物显示最高的起泡(2271%)和乳化(719 mL / g)能力。水解产物的苦味强烈相关(P  <0.05)具有水解度。通常,酶水解改善了技术功能特性,表明它们潜在地用作食品成分。

行业相关性

由于其高蛋白质含量,豌豆正成为食品工业的诱人成分。但是,豌豆蛋白分离物通常具有较差的技术功能和感官特性。已知酶水解会改变蛋白质的分子量分布。因此,技术功能和免疫原性可能会选择性改变。在这项研究中,应用了酶促水解作用,从而产生了功能强大的豌豆蛋白水解物,并假设减少了主要过敏原。较低的苦味凸显了其作为有价值的功能性食品成分的巨大潜力。

更新日期:2020-07-24
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