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| Effect of heat treatment and high-speed shear on the hydrolysis efficiency of pea protein and the properties of its hydrolysates |
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| DOI： |
| KeyWord:pea protein heat treatment high-speed shear hydrolysis efficiency protein hydrolysates |
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| Author Name | Affiliation | | XIA Yixuan1, ZHU Ling1, LIU Tongtong2, WU Gangcheng1, QI Xiguang1,WANG Li1, QIAN Haifeng1, ZHANG Hui1 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2.Bohai Advanced Technology Research Institute, National Technology Innovation Center for Wheat Processing Industry, Key Laboratory of Wheat Processing of Ministry of Agriculture and Rural Affairs, Binzhou Zhongyu Food Co. , Ltd. , Binzhou 256600, Shandong, China |
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| Abstract: |
| To improve the enzymatic hydrolysis sensitivity of pea protein and antioxidant activity of pea protein hydrolysates, the effects of heat treatment at 95℃ for 10 min and high-speed shear at 10 000×g for 10 min on the hydrolysis performance of pea protein were investigated and the reasons for their improvement were investigated. The results showed that both heat treatment and high-speed shear improved the hydrolysis degree, nitrogen recovery, and antioxidant activity of pea protein after enzymolysis (p<0.05). High-speed shear improved the proportion of insoluble aggregates, while heat treatment did the opposite. The improvement effect of heat treatment was more obvious, the hydrolysis degree increased by 21.1%, the nitrogen recovery increased by 9.6%, and the proportion of insoluble aggregates decreased by 27.7%. The heat treatment and high-speed shear increased significantly solubility of pea protein and increased obviously the amino acid content and the proportion of small-molecule peptides in the pea protein hydrolysate (p<0.05). The changes in secondary structure and apparent morphology of pea protein before and after hydrolysis found by infrared spectroscopy and scanning electron microscopy suggested that the two pretreatments contributed to the unfolding of the compact structure of pea protein to different degrees and helped to achieve efficient hydrolysis of pea protein. In conclusion, heat treatment is more favourable than high-speed shear to improve the hydrolysis efficiency of pea protein. |
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