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| Preparation process optimization and functional characteristics of cottonseed polypeptide |
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| DOI： |
| KeyWord:cottonseed protein hydrolysis polypeptide functional characteristics |
| FundProject: |
| Author Name | Affiliation | | LUO Xin1, GAO Pan1,2,3, WANG Shu3,4, NING Chengxi1, ZHONG Wu1,2,3,
HU Chuanrong1,2, HE Dongping1,2,3 | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of
Education in China, Wuhan 430023, China
3.Key Laboratory of Edible Oil Quality and Safety for State Market
Regulation, Wuhan 430012, China
4.Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China |
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| Abstract: |
| In order to effectively utilize cottonseed as a high-quality protein resource, the hydrolysis degree of cottonseed protein and hydrolysate sensory (color, aroma and taste) was used as indexes, and the protease was selected. With the hydrolysis degree of cottonseed protein as the evaluation index, the processing conditions of preparation of cottonseed polypeptide from cottonseed protein hydrolyzed by composite protease were optimized by single factor experiment and response surface experiment, and the amino acid composition and functional characteristics of cottonseed polypeptide were studied. The results showed that a composite protease was formed by selecting alkaline protease and flavour protease in the mass ratio of 2∶ 1. The optimal process conditions were obtained as follows: hydrolysis pH 10, hydrolysis temperature 60 ℃, enzyme dosage 6 000 U/g, and hydrolysis time 90 min. Under these conditions, the hydrolysis degree of cottonseed protein was 29.35%. The cottonseed polypeptide contained seven essential amino acids, and the total content of essential amino acids was 12.5 mg/100 mg, accounting for 26.25% of the total amino acids. Compared with cottenseed protein, the hygroscopicity of cottenseed polypeptide was greatly improved. The cottonseed polypeptide had good oil absorption at 20 ℃. At weak alkalinity, cottonseed polypeptide had good emulsification ability and emulsification stability, and the hydrolysis degree of cottonseed protein was positively correlated with foaming ability of cottonseed polypeptide and negatively correlated with foam stability. The cottonseed polypetide prepared by this process is rich in amino acid and has good functional characteristics. |
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