Journal of South China University of Technology (Natural Science Edition) ›› 2010, Vol. 38 ›› Issue (4): 45-49.doi: 10.3969/j.issn.1000-565X.2010.04.009

• Food Science & Technology • Previous Articles     Next Articles

7S-Rich Fractions Hydrolyzed by Alcalase and Functional Properties of the Hydrolysates

Zhao Mou-ming  Luo Dong-hui  Zhao Qiang-zhong  Long Xiao-tao   

  1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2008-12-16 Revised:2009-04-16 Online:2010-04-25 Published:2010-04-25
  • Contact: 赵谋明（1964-），男，教授，博士生导师，主要从事蛋白质化学与工程、食品生物技术研究． E-mail:fermnzhao@seut．edu．cn
  • About author:赵谋明（1964-），男，教授，博士生导师，主要从事蛋白质化学与工程、食品生物技术研究．
  • Supported by:

     国家自然科学基金资助项目（20676044）; 国家“863”计划项目（2006AA10326）

PDF

1141

Abstract:

Soy β-conglycinin-rich（7S-rich） fractions were hydrolyzed by alcalase,and the hydrolysates were investigated in terms of solubility,droplet size distribution of emulsion and heat-induced gelling properties.Moreover,the effect of the degree of hydrolysis（DH） on the functional properties of the hydrolysates was discussed.The results show that（1） the initial stage of enzymolysis,namely,the stage in the first 30min with a DH lower than 7.69%,constitutes a key stage for the formation of the functional properties of 7S-rich fractions;（2） at a DH of 4.53%,the solubility,emulsion activity and gelling property of the hydrolysates improve significantly;（3） at a DH of 4.53% and a pH value of 7.0,the solubility and elastic modulus improve by 27.3% and 158.15%,respectively,while the average droplet diameter of emulsions stabled by hydrolysates decreases to 0.936μm,which is only 4.55% of that of emulsions stabled by 7S-rich fractions;and（4） with the further increase in DH,both the emulsion activity and the gelling property show a downward trend.

Key words: β-conglycinin, enrichment fraction, enzymolysis, solubility, droplet size distribution, gelling property