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2010•Journal of Shaanxi University of Science & TechnologyRequires access

ENZYMATIC MODIFICATION OF DOUBLE-LOW RAPESEED PROTEIN

Zhu Zhen-bao

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Abstract

Enzymatic modification of proteins from hot-pressesd double-low rapeseed meal was studied.It was shown that the solubility of rapeseed protein was greatly improved and limitedly affected by isoelectric point when it was hydrolysated by Aclase2.4L and degree of hydrolysis(DH) was above 10%.The water-tbonding capacity of rapeseed protein was lower than that of soy protein isolate,however the oil-tbonding capacity was higher compared with soy protein isolate.The water-tbonding capacity of rapeseed protein was partly reduced by enzymatic hydrolysis;on the contrary,mild hydrolysis(DH1%) can significantly increase the oil absorption of rapeseed protein by Flavourzyme.

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What this paper is about

Enzymatic modification of proteins from hot-pressesd double-low rapeseed meal was studied.It was shown that the solubility of rapeseed protein was greatly improved and limitedly affected by isoelectric point when it was hydrolysated by Aclase2.4L and degree of hydrolysis(DH) was above 10%.The water-tbonding capacity of rapeseed protein was lower than that of soy protein isolate,however the oil-tbonding capacity was higher compared with soy protein isolate.The water-tbonding capacity of rapeseed protein was partly reduced by enzymatic hydrolysis;on the contrary,mild hydrolysis(DH1%) can significantly increase the oil absorption of rapeseed protein by Flavourzyme.

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Available abstract

Enzymatic modification of proteins from hot-pressesd double-low rapeseed meal was studied.It was shown that the solubility of rapeseed protein was greatly improved and limitedly affected by isoelectric point when it was hydrolysated by Aclase2.4L and degree of hydrolysis(DH) was above 10%.The water-tbonding capacity of rapeseed protein was lower than that of soy protein isolate,however the oil-tbonding capacity was higher compared with soy protein isolate.The water-tbonding capacity of rapeseed protein was partly reduced by enzymatic hydrolysis;on the contrary,mild hydrolysis(DH1%) can significantly increase the oil absorption of rapeseed protein by Flavourzyme.

Key concepts: Rapeseed, Isoelectric point, Chemistry, Soy protein, Enzymatic hydrolysis, Chromatography, Hydrolysis, Enzyme

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