Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate λ-Carrageenan Conjugates
Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surface methodology was used to investigate the effects of pH, gluten hydrolysate (GHP)λ-carrageenan (C)...
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University of Zagreb
2006-01-01
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doaj-786ba0620a9e455aa8b5a9f81219e0222020-11-25T02:16:19ZengUniversity of ZagrebFood Technology and Biotechnology1330-98621334-26062006-01-014412532Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate λ-Carrageenan ConjugatesJin-Shui Wang0Mou-Ming Zhao1Xiao-Quan Yang2Yue-Ming Jiang3Research and Development Center of Food Proteins, College of Light Industry and Food, South ChinaResearch and Development Center of Food Proteins, College of Light Industry and Food, South ChinaResearch and Development Center of Food Proteins, College of Light Industry and Food, South ChinaSouth China Institute of Botany, The Chinese Academy of Sciences, Guangzhou Leyiju 510650, ChinaGluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surface methodology was used to investigate the effects of pH, gluten hydrolysate (GHP)λ-carrageenan (C) ratio and reaction time on emulsifying properties of the GHP-C conjugate. The regression model for emulsion activity index (EAI) was significant at p=0.001, while reaction time had a significant effect on EAI of the conjugate with regression coefficient of 4.25. The interactions of pH and GHP/ C ratio, and GHP/C ratio and reaction time significantly affected the EAI of the conjugate. Both the emulsifying property and nitrogen solubility index (NSI) of GHP-C conjugate prepared under the optimal conditions increased more remarkably, compared to the control. The denaturation temperature of GHP-C conjugate obviously increased compared to wheat gluten. The addition of GHP-C conjugate had different effects on dough characteristics. Moreover, this conjugate can delay the increase in the bread crumb firmness during storage. It demonstrated that this conjugate couldimprove the dough characteristics and had anti-staling properties of bread.http://hrcak.srce.hr/file/161703wheat glutenλ-carrageenanlimited enzymatic hydrolysisprotein polysaccharideresponse surface methodologyemulsifying properties |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Jin-Shui Wang Mou-Ming Zhao Xiao-Quan Yang Yue-Ming Jiang |
spellingShingle |
Jin-Shui Wang Mou-Ming Zhao Xiao-Quan Yang Yue-Ming Jiang Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate λ-Carrageenan Conjugates Food Technology and Biotechnology wheat gluten λ-carrageenan limited enzymatic hydrolysis protein polysaccharide response surface methodology emulsifying properties |
author_facet |
Jin-Shui Wang Mou-Ming Zhao Xiao-Quan Yang Yue-Ming Jiang |
author_sort |
Jin-Shui Wang |
title |
Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate λ-Carrageenan Conjugates |
title_short |
Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate λ-Carrageenan Conjugates |
title_full |
Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate λ-Carrageenan Conjugates |
title_fullStr |
Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate λ-Carrageenan Conjugates |
title_full_unstemmed |
Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate λ-Carrageenan Conjugates |
title_sort |
improvement of emulsifying properties of wheat gluten hydrolysate λ-carrageenan conjugates |
publisher |
University of Zagreb |
series |
Food Technology and Biotechnology |
issn |
1330-9862 1334-2606 |
publishDate |
2006-01-01 |
description |
Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surface methodology was used to investigate the effects of pH, gluten hydrolysate (GHP)λ-carrageenan (C) ratio and reaction time on emulsifying properties of the GHP-C conjugate. The regression model for emulsion activity index (EAI) was significant at p=0.001, while reaction time had a significant effect on EAI of the conjugate with regression coefficient of 4.25. The interactions of pH and GHP/ C ratio, and GHP/C ratio and reaction time significantly affected the EAI of the conjugate. Both the emulsifying property and nitrogen solubility index (NSI) of GHP-C conjugate prepared under the optimal conditions increased more remarkably, compared to the control. The denaturation temperature of GHP-C conjugate obviously increased compared to wheat gluten. The addition of GHP-C conjugate had different effects on dough characteristics. Moreover, this conjugate can delay the increase in the bread crumb firmness during storage. It demonstrated that this conjugate couldimprove the dough characteristics and had anti-staling properties of bread. |
topic |
wheat gluten λ-carrageenan limited enzymatic hydrolysis protein polysaccharide response surface methodology emulsifying properties |
url |
http://hrcak.srce.hr/file/161703 |
work_keys_str_mv |
AT jinshuiwang improvementofemulsifyingpropertiesofwheatglutenhydrolysatelcarrageenanconjugates AT moumingzhao improvementofemulsifyingpropertiesofwheatglutenhydrolysatelcarrageenanconjugates AT xiaoquanyang improvementofemulsifyingpropertiesofwheatglutenhydrolysatelcarrageenanconjugates AT yuemingjiang improvementofemulsifyingpropertiesofwheatglutenhydrolysatelcarrageenanconjugates |
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