Emulsifying and Foaming Properties of Gluten Hydrolysates with an Increasing Degree of Hydrolysis: Role of Soluble and Insoluble Fractions
作者： E. Linarès , C. Larré , M. Lemeste , Y. Popineau
DOI: 10.1094/CCHEM.2000.77.4.414
关键词: Gluten 、 Solubility 、 Salt (chemistry) 、 Peptide 、 Hydrolysis 、 Chemistry 、 Hydrophily 、 Chromatography 、 Hydrolysate 、 Plant protein
摘要: ABSTRACT Gluten solubility was improved by enzymatic proteolysis at moderate acidic pH level. Reversed-phase HPLC analysis of gluten hydrolysates with a degree hydrolysis (DH) in the range 0–5% showed that both hydrophilic and hydrophobic soluble peptides were released. Emulsifying foaming properties hydrolysate dispersions 3.75 mg/mL decreased increasing DH all levels salt conditions investigated. On other hand, fractions separated from those exhibited good functional properties, independently initial DH. The proportion depended on DH, level, concentration. Nevertheless, these characterized an excellent capacity to stabilize oil-water air-water interfaces.
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