Brassica carinata protein isolates:: chemical composition, protein characterization and improvement of functional properties by protein hydrolysis

被引：195

作者：

Pedroche, J ^{[1
]}

Yust, MM ^{[1
]}

Lqari, H ^{[1
]}

Girón-Calle, J ^{[1
]}

Alaiz, M ^{[1
]}

Vioque, J ^{[1
]}

Millán, F ^{[1
]}

机构：

[1] CSIC, Inst Grasa, Seville 41012, Spain

来源：

FOOD CHEMISTRY | 2004年 / 88卷 / 03期

关键词：

Brassica carinata; protein isolates; chemical composition; functional properties; antinutritional components;

D O I：

10.1016/j.foodchem.2004.01.045

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Brassica carinata defatted flour has been used to prepare protein isolates by alkaline extraction and precipitation at low pH. Different extraction parameters have been tested, and the chemical composition and functional properties of the resulting isolates have been analyzed. All the isolates had a protein content above 90% and a well balanced amino acid composition according to FAO standards except for a low content of lysine. The extraction process reduced antinutritional components by more than 90%. Solubility, water and fat adsorption, emulsifying and foaming properties of the original flour and the isolates have been compared. In addition, hydrolysis of B. carinata protein during extraction using the endoprotease preparation Alcalase was performed, and functional properties of hydrolysates with low and high degrees of hydrolysis were studied and compared with those of the original isolates. (C) 2004 Published by Elsevier Ltd.

引用

页码：337 / 346

页数：10

共 68 条

[1]

DETERMINATION OF THE DEGREE OF HYDROLYSIS OF FOOD PROTEIN HYDROLYSATES BY TRINITROBENZENESULFONIC ACID [J].