New protein preparations from soy flour obtained by limited enzymic hydrolysis of extrudates

Surówka, Krzysztof; Żmudziński, Daniel; Fik, M.; Macura, Ryszard; Łasocha, Wiesław

doi:10.1016/j.ifset.2004.01.005

Cited by 21 publications

(24 citation statements)

References 19 publications

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“…Limited hydrolysis (4% DH) by both endo-and exopeptidase treatments significantly reduced the EC for enzyme hydrolysates compared with the control, with the exopeptidase hydrolysates showing the lowest EC values. This was in contrast to the generally recognized trend that EC increases with limited protein hydrolysis up to 5% DH (2,4,5,21). Extensive hydrolysis does have a detrimental effect on EC, but in our case, we observed decreased emulsification even at 4% DH.…”

Section: Resultscontrasting

confidence: 82%

“…Particular attention has been devoted to enzymatic hydrolysis of proteins (2) because the resulting hydrolysates preserve and frequently enhance biological values, as well as achieve physicochemical properties superior to those of the original protein. Numerous reports on enzymatic modification of soy proteins to improve functional properties are available (3)(4)(5)(6)(7) and generally agree that soy protein can be modified to obtain improved functional properties that can be used in highly nutritional products such as beverages and infant formulas.…”

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confidence: 99%

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Enzymatic hydrolysis of extruded‐expelled soy flour and resulting functional properties

Lamsal

Reitmeier

Murphy

et al. 2006

J Americ Oil Chem Soc

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Limited hydrolysis (4% degree of hydrolysis) of extruded-expelled soy flour protein (protein dispersibility index = 21) that was poor in solubility and other functional properties was evaluated at pilot-plant scale (5 kg of flour) with two endopeptidases and one exopeptidase. Some hydrolysates were merely spray-dried whereas others were jet-cooked at 104°C for 19 s before spray-drying. Solubility, emulsification capacity and stability, foaming capacity and stability, apparent viscosity, and sensory attributes were then characterized. The type of protease used and hydrothermal cooking affected functional and sensory properties. Protein solubility modestly increased with hydrolysis and jet cooking, but emulsification capacity decreased on hydrolysis and was not restored with hydrothermal cooking. Emulsion stability improved in the endopeptidase hydrolysates, but not in the exopeptidase hydrolysates. The foaming capacities of the hydrolysates for both types of enzymes were better than for the unhydrolyzed control. Highly stable foams were obtained after hydrolyzing with exopeptidase and hydrothermal cooking. Ten percent protein hydrolysate dispersions showed large losses in consistency coefficient and apparent viscosity, which increased significantly with hydrothermal cooking only for the unhydrolyzed control. Difference-from-control sensory evaluation indicated that both jet-cooked and non-jet-cooked enzyme hydrolysates were different from unhydrolyzed controls.Food proteins are critical components of foods owing to their important functional or physicochemical and nutritional contributions. Food protein ingredients are increasingly expected to perform functional roles that are critical to processing efficiency and consumer acceptance of foods. Functional properties of proteins govern their performance and behavior in food systems during processing, storage, and final food preparation as well as relate to sensory qualities. Factors affecting functional properties of food proteins can be classified as intrinsic, extrinsic, and process parameters, and those functional properties can be modified and improved (1). The tools available to modify the structure of proteins and hence alter their functional properties are chemical modifications, heat treatments, and enzymatic modifications. Particular attention has been devoted to enzymatic hydrolysis of proteins (2) because the resulting hydrolysates preserve and frequently enhance biological values, as well as achieve physicochemical properties superior to those of the original protein. Numerous reports on enzymatic modification of soy proteins to improve functional properties are available (3-7) and generally agree that soy protein can be modified to obtain improved functional properties that can be used in highly nutritional products such as beverages and infant formulas.Extruding-expelling (EE) is a relatively new process that combines extrusion and screw-pressing to recover oil from oilbearing seeds (8). A cooked semifluid extrudate is obtained in which the cell walls ...

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Section: Resultscontrasting

confidence: 82%

mentioning

confidence: 99%

Enzymatic hydrolysis of extruded‐expelled soy flour and resulting functional properties

Lamsal

Reitmeier

Murphy

et al. 2006

J Americ Oil Chem Soc

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“…Temperature, pH, and enzyme/substrate (E/S) ratio are among the important parameters to be controlled in the production of protein hydrolysates by microbial proteases (Surówka et al 2004). In this perspective, the design of experiments such as factorial design and response surface techniques are robust tools to evaluate the effects of multiple variables and their interactions on process performance, also reducing the number experiments when compared to traditional approaches that usually modify one variable per trial (Myers and Montgomery 2002).…”

Section: Introductionmentioning

confidence: 99%

“…In this perspective, the design of experiments such as factorial design and response surface techniques are robust tools to evaluate the effects of multiple variables and their interactions on process performance, also reducing the number experiments when compared to traditional approaches that usually modify one variable per trial (Myers and Montgomery 2002). Such approaches were successfully applied to optimize hydrolysis conditions aiming to obtain protein hydrolysates with improved functional properties (Surówka et al 2004;Contreras et al 2011;Tavares et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

et al. 2014

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Soybean proteins are widely used as nutritional and functional food ingredients. This investigation evaluated through a 2 3 central composite design the effect of three variables (pH, temperature and enzyme/substrate (E/S) ratio) on the production of soy protein isolate (SPI) hydrolysates with a microbial protease. Soluble peptides, antioxidant activity, and foaming and emulsifying capabilities of the hydrolysates were analyzed. All variables, as well as their interactions, were significant for the soluble peptides content of SPI hydrolysates. Optimal conditions for obtaining soluble peptides were around 30-35°C, pH 6.5-9.5, and E/S ratios of 1,650-6,300 U g −1 . SPI hydrolysates produced at 30-45°C, pH 8.0-9.5, and E/S ratios of 4,000-8,000 U g −1 showed higher capacity to scavenge the 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical. Models for soluble peptides and ABTS activity of hydrolysates were obtained. In the range studied, the variables had not significant influence on the ability of hydrolysates to scavenge the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. SPI hydrolysates also presented reducing power and ability to chelate iron. Hydrolysis temperature was significant for the Fe 2+ -chelating ability of hydrolysates. Temperature of hydrolysis was significant for the foaming capacity of hydrolysates, with higher values observed at 45°C and 8,000 U g −1 . For emulsifying capacity, only E/S ratio presented a significant effect. Temperature and E/S ratio appeared to be more significant variables influencing the properties of the SPI hydrolysates. The results of this study indicate that specific hydrolysis conditions should be selected to obtain SPI hydrolysates with preferred characteristics.

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“…Limited or controlled enzymatic hydrolysis of soy proteins could provide ingredients with desired or restored functionalities (Panyam & Kilara, 1996;Surowka, Zmudzinski, Fik, Macura, & Lasocha, 2004;Jung, Murphy, & Johnson, 2005). Ingredients that form strong gels and give high viscosity are preferred for use in comminuted meat products and gravies, while yogurts, soups, and infant food formulations require less viscous product mix and weaker gelling properties.…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis

Lamsal

Jung

Johnson

2007

LWT - Food Science and Technology

162

100

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New protein preparations from soy flour obtained by limited enzymic hydrolysis of extrudates

Cited by 21 publications

References 19 publications

Enzymatic hydrolysis of extruded‐expelled soy flour and resulting functional properties

Enzymatic hydrolysis of extruded‐expelled soy flour and resulting functional properties

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis

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