The foaming properties of sweet potato protein hydrolysates produced by Alcalase and Ficin.
enzymatic modification
foamability
food safety
functional properties
hydrolysis
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Jun 2023
Jun 2023
Historique:
revised:
25
12
2022
received:
29
08
2022
accepted:
03
01
2023
medline:
3
5
2023
pubmed:
4
1
2023
entrez:
3
1
2023
Statut:
ppublish
Résumé
The processing of sweet potatoes generates a waste by-product rich in sweet potato protein (SPP). In this study, the effects of the concentrations of Alcalase and Ficin, hydrolysis time and pH value on the foaming properties of SPP hydrolysates (SPPHs) determined via gas sparging method were investigated. The results showed that SPPH prepared by Alcalase exhibited a significantly higher foaming expansion (the highest of 576%) than that of the SPP (462%) but displayed a weaker liquid volume stability compared with SPPH hydrolyzed by Ficin. The molecular weight of SPPH prepared by Alcalase was distributed in 10-30 kDa. A good microbiological quality of the SPPH prepared by Alcalase in pH 13 has been confirmed, and it is suitable for food application with respect to its microbiological safety profile. SPPH (pH 13) could be further safely applied in food, especially as a food additive at low concentrations to create a better organic plant-based foaming agent for the food industry. © 2023 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
The processing of sweet potatoes generates a waste by-product rich in sweet potato protein (SPP).
OBJECTIVE
OBJECTIVE
In this study, the effects of the concentrations of Alcalase and Ficin, hydrolysis time and pH value on the foaming properties of SPP hydrolysates (SPPHs) determined via gas sparging method were investigated.
RESULTS
RESULTS
The results showed that SPPH prepared by Alcalase exhibited a significantly higher foaming expansion (the highest of 576%) than that of the SPP (462%) but displayed a weaker liquid volume stability compared with SPPH hydrolyzed by Ficin. The molecular weight of SPPH prepared by Alcalase was distributed in 10-30 kDa. A good microbiological quality of the SPPH prepared by Alcalase in pH 13 has been confirmed, and it is suitable for food application with respect to its microbiological safety profile.
CONCLUSIONS
CONCLUSIONS
SPPH (pH 13) could be further safely applied in food, especially as a food additive at low concentrations to create a better organic plant-based foaming agent for the food industry. © 2023 Society of Chemical Industry.
Substances chimiques
Protein Hydrolysates
0
Ficain
EC 3.4.22.3
Subtilisins
EC 3.4.21.-
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
4157-4163Subventions
Organisme : S&T projects of Guangzhou City
ID : QN2021163001L
Organisme : S&T projects of Guangzhou City
ID : SDZX20200010
Organisme : S&T projects of Guangzhou City
ID : 202102020731
Organisme : S&T projects of Yangjiang
Organisme : S&T projects of China's Ministry
Informations de copyright
© 2023 Society of Chemical Industry.
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