VTT Technical Research Centre of Finland, Ltd, P.O. Box 1000, FI-02044, Finland.
Food Chem. 2020 Jan 1;302:125274. doi: 10.1016/j.foodchem.2019.125274. Epub 2019 Jul 27.
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).
采用酸酶和中性蛋白酶对大米胚乳蛋白进行有限水解，以评估水解度与技术功能特性之间的关系。研究的最高水解度为 5.4%，对应蛋白质溶解度为 55.2%。溶解度随水解度的增加而增加，酸蛋白酶的效率更高。蛋白质悬浮液的胶体稳定性随水解度的增加而稳定增加。与酸蛋白酶（20-75%）相比，中性蛋白酶（31-89%）获得的胶体稳定性值更高。另一方面，ζ 电位和表面疏水性的绝对值随水解度的增加而降低，中性蛋白酶（-21.4 mV 和 21.7 mV）的数值高于酸蛋白酶（-813.4 mV 和 11.7 mV）。起泡性、凝胶形成和持水性仅在水解度为 1.5%（中性蛋白酶）和 1.9%（酸蛋白酶）时得到改善。
