{"title":"酶修饰改善豌豆蛋白品质的研究","authors":"L. Sijtsma, D. Tezera, J. Hustinx, J. Vereijken","doi":"10.1002/(SICI)1521-3803(199808)42:03/04<215::AID-FOOD215>3.3.CO;2-1","DOIUrl":null,"url":null,"abstract":"A commercial pea protein isolate has been hydrolysed by enzymatic treatment and functional properties of the freeze-dried hydrolysates were evaluated. Hydrolysis significantly improved the pea protein solubility, which made it more or less comparable to that measured for a soy protein hydrolysate, and reduced its pH dependency. In addition, hydrolysis improved emulsifying activity approximately two-fold with the maximum occurring at degree of hydrolysis (DH) 3.7. Foam expansion was improved nearly three-fold at the slightly lower DH value of 2.5.","PeriodicalId":18955,"journal":{"name":"Nahrung-food","volume":"22 1","pages":"215-216"},"PeriodicalIF":0.0000,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"14","resultStr":"{\"title\":\"Improvement of pea protein quality by enzymatic modification\",\"authors\":\"L. Sijtsma, D. Tezera, J. Hustinx, J. Vereijken\",\"doi\":\"10.1002/(SICI)1521-3803(199808)42:03/04<215::AID-FOOD215>3.3.CO;2-1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"A commercial pea protein isolate has been hydrolysed by enzymatic treatment and functional properties of the freeze-dried hydrolysates were evaluated. Hydrolysis significantly improved the pea protein solubility, which made it more or less comparable to that measured for a soy protein hydrolysate, and reduced its pH dependency. In addition, hydrolysis improved emulsifying activity approximately two-fold with the maximum occurring at degree of hydrolysis (DH) 3.7. Foam expansion was improved nearly three-fold at the slightly lower DH value of 2.5.\",\"PeriodicalId\":18955,\"journal\":{\"name\":\"Nahrung-food\",\"volume\":\"22 1\",\"pages\":\"215-216\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1998-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"14\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nahrung-food\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1002/(SICI)1521-3803(199808)42:03/04<215::AID-FOOD215>3.3.CO;2-1\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nahrung-food","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/(SICI)1521-3803(199808)42:03/04<215::AID-FOOD215>3.3.CO;2-1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Improvement of pea protein quality by enzymatic modification
A commercial pea protein isolate has been hydrolysed by enzymatic treatment and functional properties of the freeze-dried hydrolysates were evaluated. Hydrolysis significantly improved the pea protein solubility, which made it more or less comparable to that measured for a soy protein hydrolysate, and reduced its pH dependency. In addition, hydrolysis improved emulsifying activity approximately two-fold with the maximum occurring at degree of hydrolysis (DH) 3.7. Foam expansion was improved nearly three-fold at the slightly lower DH value of 2.5.
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