|
| Effect of restrictive enzymatic hydrolysis on related properties of soybean powder |
| |
| DOI： |
| KeyWord:soybean powder enzymatic hydrolysis allergenicity solubility surface hydrophobicity emulsifying property |
| FundProject: |
|
| Hits: 1441 |
| Download times: 0 |
| Abstract: |
| The soybean powder was prepared by restrictive enzymatic hydrolysis to decrease the allergenicity and expand its application. The effects of different enzymes and enzymolysis time on the allergenicity, solubility, surface hydrophobicity and emulsifying properties of soybean powder were studied, as well the sensory evaluation of soybean powder was carried out. The results showed that with enzymolysis time prolonging, the allergenicity of soybean powder decreased, the solubility,surface hydrophobicity, emulsification activity and emulsion stability increased,in which the allergen content in soybean powder prepared by hydrolyzing for 30 min with papain was the lowest,reaching 1.95%, and the solubility, emulsification activity and emulsion stability were the highest,up to 88.55%,182.4 m2/g and 120.8 min,respectively. SDS-PAGE experiments showed that by enzymatic hydrolysis 7S and 11S in soybean powder protein degraded to peptides, which resulted in the allergenicity reducing of soybean powder. The taste of soybean powder prepared by hydrolyzing for 20 min with papain was similar to traditional commercial soybean powder. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
