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| Effects of enzymatic hydrolysis time on the structure and functional properties of sunflower 11S globulin |
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| KeyWord:sunflower 11S globulin Alcalase enzymatic hydrolysis time structure functional properties |
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| Abstract: |
| Sunflower 11S globulin was prepared from defatted sunflower seed meal and hydrolyzed by Alcalase. Protein hydrolysates of four different hydrolysis time (30，60，90，120 min) were obtained. The effects of hydrolysis time on the structures and functional properties of hydrolysates were evaluated. Size Gel permeation chromatography results showed that the hydrolysis gradually decreased the relative molecular weight of sunflower 11S globulin. Circular dichroism analysis showed that the hydrolysates possessed more random coil structure. The functional properties results showed that the hydrolysates exhibited higher soluble nitrogen content(above 80%) at pH 2-9. Hydrolysates with shorter hydrolysis time showed higher foaming properties and emulsifying activity, while the hydrolysis for longer time resulted in lower foam stability and emulsifying activity. |
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