INFLUENCE OF ENZYMATIC HYDROLYSIS ON THE FUNCTIONAL PROPERTIES OF SESAME CAKE PROTEIN

Demirhan E., ÖZBEK B.

CHEMICAL ENGINEERING COMMUNICATIONS, cilt.200, sa.5, ss.655-666, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 200 Sayı: 5
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1080/00986445.2012.717316
  • Dergi Adı: CHEMICAL ENGINEERING COMMUNICATIONS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.655-666
  • Anahtar Kelimeler: Alcalase, Enzymatic hydrolysis, Functional properties, Sesame cake protein, CAMPESTRIS VAR.-TORIA, EMULSIFYING PROPERTIES, CHEMICAL-COMPOSITION, SOY, SOLUBILITY, CONCENTRATE, IMPROVEMENT, TRYPSIN, TOOL
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

This study investigated the effect of enzymatic hydrolysis on the functional properties of sesame cake protein. Protein hydrolyzates from sesame cake protein were obtained by enzymatic hydrolysis using Alcalase at 50 degrees C and pH 8.5. Water-holding capacity, oil-holding capacity, foam capacity and stability, and emulsifying activity and stability of the hydrolyzates were determined. All protein hydrolyzates showed better functional properties than the original protein. Foaming and emulsifying stability decreased as the degree of hydrolysis increased. The water-holding capacity, foaming activity, and emulsifying activity of the hydrolyzates increased with the increase in levels of hydrolysis. Enzymatic modification was responsible for the changes in protein functionality. These improved functional properties make sesame cake protein hydrolyzates a useful product in foods such as bread, cake, ice cream, meat products, desserts, and salad dressing.