Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase

Yust, María del Mar; Pedroche, Justo; Millán-Linares, María del Carmen; Alcaide-Hidalgo, Juan María; Millán, Francisco

doi:10.1016/j.foodchem.2010.03.121

Cited by 132 publications

(91 citation statements)

References 35 publications

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“…Similar results were obtained by Yust et al (2010). This may be due to that the hydrolysis of egg yolk proteins exposed non-polar side chains that bind hydrocarbon moieties of oil, and the unfolding of protein structure and exposure of more hydrophobic groups made the physical entrapment of oil, resulting in increasing oil absorption capacity.…”

Section: Water and Oil Absorption Capacity (Wac/oac)supporting

confidence: 75%

Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

et al. 2017

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Effects of enzymatic hydrolysis on the physicochemical and functional properties of egg yolk were investigated in this study. Alcalase, neutrase and flavourzyme were used to hydrolyze egg yolk. Solubility, foaming properties, emulsifying and microstructure properties of egg yolk were determined after enzymatic hydrolysis. Results showed that alcalase had better efficiency of hydrolysis than neutrase and flavourzyme. Enzymatic hydrolysis caused a marked changes in protein solubility, surface hydrophobicity, molecular weight distributions, microstructure and other functional properties. It was observed that egg yolk and its hydrolysates exhibited a relatively smooth curve over the entire pH range; egg yolk hydrolysates with high DH had higher solubility than those having lower DH. Foam capacity and stability generally increased with increasing DH although foam stability showed a decrease at 15% DH. Hydrolysates of egg yolk showed scattered and fewer aggregated particles. This study demonstrated that egg yolk hydrolysates could be an excellent emulsifying agent for food and other applications.

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Section: Water and Oil Absorption Capacity (Wac/oac)supporting

confidence: 75%

Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

et al. 2017

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“…These reductions in protein content were associated with an increase in the ash content of black bean protein hydrolysates, as observed in Figure 1. Yust et al (2010) also determined a decrease in protein content and an increase in ash content of chickpea protein hydrolysates obtained by alcalase digestion. According to the authors, the increase in ash content occurred due to the addition of alkali to keep the pH constant during hydrolysis.…”

Section: Chemical Compositionmentioning

confidence: 99%

Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates

et al. 2016

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The objective of this work was to study the effect of enzymatic hydrolysis of black bean protein concentrate using different enzymes. Bean proteins were extracted and hydrolyzed over a period of 120 min using the enzymes pepsin or alcalase. The protein hydrolysates' molecular weight was assayed by electrophoresis and the antioxidant activity was evaluated by the capturing methods of free radicals ABTS•+ and DPPH. Electrophoretic results showed that the bands above 50 kDa disappeared, when the beans protein was subjected to hydrolysis with pepsin. The bean protein hydrolysate obtained by hydrolysis with alcalase enzyme, showed higher antioxidant activity for inhibition of the radical ABTS•+ . However, the hydrolysates obtained by hydrolysis with pepsin had higher antioxidant activity for inhibition of the radical DPPH. The use of pepsin and alcalase enzymes, under the same reaction time, produced black bean protein hydrolysates with different molecular weight profiles and superior antioxidant activity than the native bean protein.

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“…The ability of emulsification can be measured in terms of emulsion activity index (EAI) which is a measure of available interfacial area that can be stabilized per unit amount of protein and is estimated from the turbidity of a diluted emulsion (Pearce and Kinsella, 1978). Emulsion stability index (ESI) provides a measure of the stability of the same diluted emulsion over a defined time period (Yust et al, 2010). Both emulsion activity index and stability are Mwasaru et al (2002), who reported EAI of 40-43 m 2 /g for cowpea isolates.…”

Section: Rheologymentioning

confidence: 99%

Physico-chemical and functional properties of cowpea protein isolate as affected by the dehydration technique

Rudra

Sethi

Jha

et al. 2016

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Cowpea protein isolate (CPI) was extracted through salt assisted extraction technique and dehydrated by freeze drying, spray drying and vacuum drying. The effect of dehydration technique for preparation of cowpea protein isolate powder on the nutritive and functional properties was investigated. The x-ray crystallography, phase transition analysis and surface morphology established the variation in the agglomerates and nature of the particles formed upon dehydration. Freezedried and spray dried powders displayed least gelation capacity at 8% compared to 12% for vacuum dried isolates besides higher gel strength. The crossover point of storage and loss modulus for freeze-dried CPI was observed much earlier than for the spray and vacuum dried CPI. The emulsion capacity and creaming stability indices for freeze dried CPI were higher. Vacuum dried samples however showed highest emulsion activity index (94.88 m 2 /g) and good foaming ability (88.89%). Thus depending on the functional attribute intended for end-use, the most economic drying method can be considered as reasonable option for converting the protein isolates into powders.

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Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase

Cited by 132 publications

References 35 publications

Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates

Physico-chemical and functional properties of cowpea protein isolate as affected by the dehydration technique

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