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Research on the effect of papain co‐extrusion on pea protein and enzymolysis antioxidant peptides

Abstract

To study the effect of the extrusion and papain co‐extrusion technology on microstructure, functional characteristics of pea protein and antioxidant ability of enzymolysis products. Enzymatic co‐extrusion and extrusion treatment changed the microstructure of pea protein. Extrusion and enzymatic co‐extrusion exerted an effect on the functional properties of pea protein. Extrusion and enzymatic co‐extrusion improved the properties which were related to moisture content of pea protein and the enzyme added in extrusion. The established model prediction of DPPH free radical scavenging rate for the pea protein enzymolysis was accurate and reliable. DPPH free radical scavenging rate of antioxidant peptide which was the enzymatic hydrolysate of pea protein extrudate via papain co‐extrusion reached more than 97%. Moreover, extrusion and enzymatic co‐extrusion significantly improved DPPH free radical scavenging capacity of enzymatic hydrolysate. Enzymatic co‐extrusion can be used for protein modification and processing pretreatment.

Practical applications

The effects of the extrusion and papain co‐extrusion technology on microstructure, functional characteristics of pea protein and antioxidant ability of enzymolysis products are very important. Enzymatic co‐extrusion and extrusion treatment of pea protein affect the subsequent enzymatic reaction. Extrusion and enzymatic co‐extrusion exerted an effect on the functional properties of pea protein, which broadens application fields of pea protein. Moreover, extrusion and enzymatic co‐extrusion significantly improved DPPH free radical scavenging capacity of enzymatic hydrolysate which is up 97%. In a word, this paper confirms that extrusion and enzymatic co‐extrusion technology can improve the functional properties of the pea protein and broaden application fields of pea protein, and significantly increase the antioxidant properties of enzymatic hydrolysate which can be an antioxidant functional food. Enzymatic co‐extrusion can be used for protein modification and processing pretreatment.

Authors:   Quan‐Cheng Zhou, Na Liu, Chuan‐Xing Feng
Journal:   Journal of Food Processing and Preservation
Year:   2017
Pages:   n/a
DOI:   10.1111/jfpp.13301
Publication date:   04-May-2017
Facts, background information, dossiers
  • Papain
  • extrusion
  • Research
  • food
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