The foaming properties of sweet potato protein hydrolysates produced by Alcalase and Ficin.

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Tytuł:: The foaming properties of sweet potato protein hydrolysates produced by Alcalase and Ficin.
Autorzy:: Gao J; School of Food and Pharmacy, Zhejiang Ocean University, Zhejiang, China.; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Tang ZS; Yangjiang Campus, Guangdong Ocean University, Yangjiang, China.
He S; Institute for NanoScale Science and Technology, College of Science and Engineering, Flinders University, Adelaide, South Australia, Australia.
Powell W; School of Design Office, Creative Industries Faculty, Queensland University of Technology, Brisbane City, Queensland, Australia.
Brennan CS; School of Science, RMIT University, Melbourne, Victoria, Australia.
Źródło:: Journal of the science of food and agriculture [J Sci Food Agric] 2023 Jun; Vol. 103 (8), pp. 4157-4163. Date of Electronic Publication: 2023 Apr 01.
Typ publikacji:: Journal Article
Język:: English
Imprint Name(s):: Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.
MeSH Terms:: Protein Hydrolysates*/chemistry
Ipomoea batatas*/metabolism
Ficain ; Subtilisins/chemistry ; Hydrolysis
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Grant Information:: QN2021163001L S&T projects of Guangzhou City; SDZX20200010 S&T projects of Guangzhou City; 202102020731 S&T projects of Guangzhou City; S&T projects of Yangjiang; S&T projects of China's Ministry
Contributed Indexing:: Keywords: enzymatic modification; foamability; food safety; functional properties; hydrolysis
Substance Nomenclature:: 0 (Protein Hydrolysates)
EC 3.4.22.3 (Ficain)
EC 3.4.21.- (Subtilisins)
Entry Date(s):: Date Created: 20230103 Date Completed: 20230503 Latest Revision: 20230503
Update Code:: 20240105
DOI:: 10.1002/jsfa.12420
PMID:: 36594434
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Background: The processing of sweet potatoes generates a waste by-product rich in sweet potato protein (SPP).
Objective: In this study, the effects of the concentrations of Alcalase and Ficin, hydrolysis time and pH value on the foaming properties of SPP hydrolysates (SPPHs) determined via gas sparging method were investigated.
Results: The results showed that SPPH prepared by Alcalase exhibited a significantly higher foaming expansion (the highest of 576%) than that of the SPP (462%) but displayed a weaker liquid volume stability compared with SPPH hydrolyzed by Ficin. The molecular weight of SPPH prepared by Alcalase was distributed in 10-30 kDa. A good microbiological quality of the SPPH prepared by Alcalase in pH 13 has been confirmed, and it is suitable for food application with respect to its microbiological safety profile.
Conclusions: SPPH (pH 13) could be further safely applied in food, especially as a food additive at low concentrations to create a better organic plant-based foaming agent for the food industry. © 2023 Society of Chemical Industry.
(© 2023 Society of Chemical Industry.)

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