Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread.

摘要: Protein hydrolysates (PH) with a degree of hydrolysis (DH) 5%, 10%, and 13% from two varieties peanut were prepared using commercial enzymes, Alcalase Flavourzyme. The content essential amino acids (30,290 mg/100 g) hydrophobic (34,067 the variety Kalasin 2 (KAC431) protein was higher than that common variety, 1 (KAC1) (p < 0.05). molecular weight distributions detected by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) similar, ranging 15 to 75 kDa, major band at 50–75 kDa. antioxidant functional properties derived PHs influenced DH. Although foaming ability improved DH5%, it obviously decreased upon increasing DH further. best emulsifying observed in PH DH5% incorporation small DH, especially when produced Flavourzyme, had highly positive impact on specific volume relative elasticity gluten-free bread. effect bread quality correlated their properties. This study suggests partially enzymatically modified proteins are suitable for food products such as other products.