Izvorni znanstveni članak
Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate λ-Carrageenan Conjugates
Jin-Shui Wang
; Research and Development Center of Food Proteins, College of Light Industry and Food, South China
Mou-Ming Zhao
; Research and Development Center of Food Proteins, College of Light Industry and Food, South China
Xiao-Quan Yang
; Research and Development Center of Food Proteins, College of Light Industry and Food, South China
Yue-Ming Jiang
; South China Institute of Botany, The Chinese Academy of Sciences, Guangzhou Leyiju 510650, China
Sažetak
Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surface methodology was used to investigate the effects of pH, gluten hydrolysate (GHP)λ-carrageenan (C) ratio and reaction time on emulsifying properties of the GHP-C conjugate. The regression model for emulsion activity index (EAI) was significant at p=0.001, while reaction time had a significant effect on EAI of the conjugate with regression coefficient of 4.25. The interactions of pH and GHP/ C ratio, and GHP/C ratio and reaction time significantly affected the EAI of the conjugate. Both the emulsifying property and nitrogen solubility index (NSI) of GHP-C conjugate prepared under the optimal conditions increased more remarkably, compared to the control. The denaturation temperature of GHP-C conjugate obviously increased compared to wheat gluten. The addition of GHP-C conjugate had different effects on dough characteristics. Moreover, this conjugate can delay the increase in the bread crumb firmness during storage. It demonstrated that this conjugate couldimprove the dough characteristics and had anti-staling properties of bread.
Ključne riječi
wheat gluten; λ-carrageenan; limited enzymatic hydrolysis; protein polysaccharide; response surface methodology; emulsifying properties
Hrčak ID:
109751
URI
Datum izdavanja:
15.3.2006.
Posjeta: 1.703 *