Limited hydrolysis of rice endosperm protein for improved techno-functional properties

Anni Nisov; D. Ercili-Cura; Emilia Nordlund

doi:10.1016/j.foodchem.2019.125274

Limited hydrolysis of rice endosperm protein for improved techno-functional properties

Anni Nisov, D. Ercili-Cura, Emilia Nordlund

BA3408 Food solutions

Research output: Contribution to journal › Article › Scientific › peer-review

Abstract

Limited hydrolysis of rice endosperm protein isolate was carried out with acid and neutral endoproteases to evaluate the relationship between degree of hydrolysis and techno-functional properties. The highest studied degree of hydrolysis was 5.4% corresponding to 55.2% protein solubility. Solubility increased as a function of degree of hydrolysis with higher efficiency by acid endoprotease. Colloidal stability of the protein suspensions steadily increased with increasing degree of hydrolysis. Higher colloidal stability values were achieved by neutral endoprotease (31–89%) compared to that by acid endoprotease (20–75%). On the other hand, the absolute values of zeta potential and surface hydrophobicity decreased as a function of degree of hydrolysis leading to higher values by neutral endoprotease (−21.4 mV and 21.7 mV) than by acid endoprotease (−813.4 mV and 11.7 mV). Foaming, gel formation and water holding properties improved only until degree of hydrolysis values of 1.5% (neural endoprotease) and 1.9% (acid endoprotease).

Original language	English
Article number	125274
Journal	Food Chemistry
Volume	302
Early online date	27 Jul 2019
DOIs	https://doi.org/10.1016/j.foodchem.2019.125274
Publication status	Published - 1 Jan 2020
MoE publication type	A1 Journal article-refereed

Fingerprint

Endosperm

endosperm

functional properties

Hydrolysis

hydrolysis

rice

Acids

Proteins

acids

proteins

Solubility

foaming

protein solubility

Protein Stability

protein isolates

Zeta potential

Hydrophobicity

Oryza

hydrophobicity

Hydrophobic and Hydrophilic Interactions

Keywords

Degree of hydrolysis
Functional properties
Limited enzymatic hydrolysis
Rice endosperm protein

Cite this

Nisov, A., Ercili-Cura, D., & Nordlund, E. (2020). Limited hydrolysis of rice endosperm protein for improved techno-functional properties. Food Chemistry, 302, [125274]. https://doi.org/10.1016/j.foodchem.2019.125274

Nisov, Anni ; Ercili-Cura, D. ; Nordlund, Emilia. / Limited hydrolysis of rice endosperm protein for improved techno-functional properties. In: Food Chemistry. 2020 ; Vol. 302.

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abstract = "Limited hydrolysis of rice endosperm protein isolate was carried out with acid and neutral endoproteases to evaluate the relationship between degree of hydrolysis and techno-functional properties. The highest studied degree of hydrolysis was 5.4{\%} corresponding to 55.2{\%} protein solubility. Solubility increased as a function of degree of hydrolysis with higher efficiency by acid endoprotease. Colloidal stability of the protein suspensions steadily increased with increasing degree of hydrolysis. Higher colloidal stability values were achieved by neutral endoprotease (31–89{\%}) compared to that by acid endoprotease (20–75{\%}). On the other hand, the absolute values of zeta potential and surface hydrophobicity decreased as a function of degree of hydrolysis leading to higher values by neutral endoprotease (−21.4 mV and 21.7 mV) than by acid endoprotease (−813.4 mV and 11.7 mV). Foaming, gel formation and water holding properties improved only until degree of hydrolysis values of 1.5{\%} (neural endoprotease) and 1.9{\%} (acid endoprotease).",

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Nisov, A , Ercili-Cura, D & Nordlund, E 2020, 'Limited hydrolysis of rice endosperm protein for improved techno-functional properties', Food Chemistry, vol. 302, 125274. https://doi.org/10.1016/j.foodchem.2019.125274

Limited hydrolysis of rice endosperm protein for improved techno-functional properties. / Nisov, Anni ; Ercili-Cura, D.; Nordlund, Emilia.

In: Food Chemistry, Vol. 302, 125274, 01.01.2020.

Research output: Contribution to journal › Article › Scientific › peer-review

TY - JOUR

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AU - Nisov, Anni

AU - Ercili-Cura, D.

AU - Nordlund, Emilia

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N2 - Limited hydrolysis of rice endosperm protein isolate was carried out with acid and neutral endoproteases to evaluate the relationship between degree of hydrolysis and techno-functional properties. The highest studied degree of hydrolysis was 5.4% corresponding to 55.2% protein solubility. Solubility increased as a function of degree of hydrolysis with higher efficiency by acid endoprotease. Colloidal stability of the protein suspensions steadily increased with increasing degree of hydrolysis. Higher colloidal stability values were achieved by neutral endoprotease (31–89%) compared to that by acid endoprotease (20–75%). On the other hand, the absolute values of zeta potential and surface hydrophobicity decreased as a function of degree of hydrolysis leading to higher values by neutral endoprotease (−21.4 mV and 21.7 mV) than by acid endoprotease (−813.4 mV and 11.7 mV). Foaming, gel formation and water holding properties improved only until degree of hydrolysis values of 1.5% (neural endoprotease) and 1.9% (acid endoprotease).

AB - Limited hydrolysis of rice endosperm protein isolate was carried out with acid and neutral endoproteases to evaluate the relationship between degree of hydrolysis and techno-functional properties. The highest studied degree of hydrolysis was 5.4% corresponding to 55.2% protein solubility. Solubility increased as a function of degree of hydrolysis with higher efficiency by acid endoprotease. Colloidal stability of the protein suspensions steadily increased with increasing degree of hydrolysis. Higher colloidal stability values were achieved by neutral endoprotease (31–89%) compared to that by acid endoprotease (20–75%). On the other hand, the absolute values of zeta potential and surface hydrophobicity decreased as a function of degree of hydrolysis leading to higher values by neutral endoprotease (−21.4 mV and 21.7 mV) than by acid endoprotease (−813.4 mV and 11.7 mV). Foaming, gel formation and water holding properties improved only until degree of hydrolysis values of 1.5% (neural endoprotease) and 1.9% (acid endoprotease).

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