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

Research output: Contribution to journalArticleScientificpeer-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 languageEnglish
Article number125274
JournalFood Chemistry
Volume302
Early online date27 Jul 2019
DOIs
Publication statusPublished - 1 Jan 2020
MoE publication typeA1 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

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title = "Limited hydrolysis of rice endosperm protein for improved techno-functional properties",
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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author = "Anni Nisov and D. Ercili-Cura and Emilia Nordlund",
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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 journalArticleScientificpeer-review

TY - JOUR

T1 - Limited hydrolysis of rice endosperm protein for improved techno-functional properties

AU - Nisov, Anni

AU - Ercili-Cura, D.

AU - Nordlund, Emilia

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Y1 - 2020/1/1

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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