Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 1, Pages 69-77Publisher
WILEY
DOI: 10.1111/ijfs.12943
Keywords
Amino acid composition; antioxidant activity; enzymatic hydrolysis; sensory attributes; soya protein isolate; substrate-like; amino acid
Categories
Funding
- Science and Technology Planning Project of Guangdong Province [2012A080800014]
- Natural Science Foundation of Guangdong Province [S2013040015333]
- Research Fund for the Doctoral Program of Higher Education of China [20130172120022]
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Soya protein isolate (SPI) with or without added substrate-like amino acid was subject to enzymatic hydrolysis catalysed by commercial proteases (Alcalase 2.4 L, flavourzyme and pancreatin). Addition of a small amount of amino acids (amino acid: SPI = 1: 2500, mol g(-1)) during hydrolysis would cause a significantly (P < 0.05) reduced protein recovery, increased degree of hydrolysis, and altered amino acid composition and antioxidant activities of SPI hydrolysates. The SPI hydrolysates prepared with added Asp, Arg or Lys exhibited a higher antioxidant activity than the control. The bitterness of SPI hydrolysates was largely reduced upon addition of Met, Asp or Glu during hydrolysis, whilst the umami taste and mouthfeel-liking were remarkably increased. Therefore, adding amino acid during hydrolysis is a feasible and beneficial approach to improve both the functional and sensory properties of SPI hydrolysate.
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