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Effect of enzymatic hydrolysis on the physicochemical and emulsifying properties of potato protein by using papain and bromelain

學生姓名: 賴姵璇
指導教授: 宋文杰
學期: 112下
摘  要: In recent decades, there has been increasing attention towards plant-derived food proteins attributable to their economic, ecological and health benefits. Among plant derived proteins, potato protein stands out as an excellent ingredient owing to its remarkable foaming and emulsifying properties. To enhance functional characteristics of potato protein isolate (PPI), potato protein hydrolysate (PPH) was prepared using papain and bromelain at different hydrolysis times (0.25–2h). Enzymatic hydrolysis resulted in a reduction in molecular weight and an increase in solubility under acidic conditions. However, only the foam stability (FS) of protein isolate treated with bromelain was maintained, while papain-treated protein isolates showed decreased FS as the degree of hydrolysis enhanced. Subsequently, the relations among emulsifying properties of potato protein hydrolysate emulsions were investigated. Oil in Water (3:1) emulsions were prepared using PPI, PPH and sorbitan eaters. The best emulsion ability index was achieved by hydrolyzing potato protein with bromelain for 15 minutes. Moreover, the emulsion prepared by PPH obtained by bromelain exhibited a smaller polydispersity index and a higher zeta - potential with increased viscosity. To sum up, partially hydrolyzed potato protein obtained by bromelain demonstrated promising potential for utilization as plant-based emulsifier.
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