The Higher Institute of the Sahel, The University of Maroua, PO Box 46, Maroua, Cameroon.
Int J Food Sci Nutr. 2011 Jun;62(4):310-7. doi: 10.3109/09637486.2010.538670. Epub 2011 Jan 27.
The present study was undertaken to improve functional properties of cowpea protein concentrate by acylation and partial hydrolysis with pepsin. The acylated concentrate showed significant improvement in protein solubility and water solubility index, at neutral pH. In addition, acylation increased fat absorption capacity compared with the untreated concentrate, and the maximum was obtained at 0.75 g succinic anhydride/g concentrate. Acetylation at concentrations of 0.25-0.50 g/g led to the higher emulsifying activity, and a markedly improvement in emulsifying stability was observed at 1.0 g anhydride/g concentrate. Foaming activity increased following acylation, particularly at 0.25 and 1.00 g/g succinic anhydride/g concentrate, while foam stability decreased. At pH 3.5, protein solubility of the acylated concentrates was low ( < 8%). Partial hydrolysis of cowpea protein concentrate with pepsin increased protein solubility at the isoelectric and neutral pH.
本研究旨在通过与胃蛋白酶的酰化和部分水解来改善豇豆蛋白浓缩物的功能特性。酰化后的浓缩物在中性 pH 下显示出蛋白质溶解度和水溶解度指数的显著提高。此外，与未处理的浓缩物相比，酰化增加了脂肪吸收能力，在 0.75 g 琥珀酸酐/ g 浓缩物时达到最大值。在 0.25-0.50 g/g 的乙酰化浓度下，乳化活性较高，在 1.0 g 酐/ g 浓缩物时观察到乳化稳定性的显著提高。酰化后起泡活性增加，特别是在 0.25 和 1.00 g/g 琥珀酸酐/ g 浓缩物时，而泡沫稳定性下降。在 pH 3.5 时，酰化浓缩物的蛋白质溶解度较低（<8%）。胃蛋白酶对豇豆蛋白浓缩物的部分水解提高了等电点和中性 pH 下的蛋白质溶解度。
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