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| Comparison of peony seed protein with different hydrolysis degrees and soybean protein isolate in functional characteristics |
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| KeyWord:peony seed protein hydrolysis degree solubility water retention emulsification emulsion stability |
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| Abstract: |
| The functional characteristics of peony seed protein with different hydrolysis degrees prepared by Alcalase enzymolysis was studied and compared with soybean protein isolate（SPI）.The results indicated that with the hydrolysis degree increasing， the solubility of peony seed protein improved gradually.When the hydrolysis degree was higher than 27.43%， the solubility of peony seed protein was better than that of SPI.With the hydrolysis degree increasing， the water retention of peony seed protein increased first and then decreased， tended to be gentle finally.When the hydrolysis degree was higher than 19.96%， the water retention of peony seed protein was better than that of SPI.When the hydrolysis degree was in the range of 0-30.11%， the emulsification and emulsion stability of peony seed protein were better than those of SPI. |
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