Publicación:
EFFECT OF ENZYMATIC HYDROLYSIS ON SOLUBILITY AND EMULSIFYING PROPERTIES OF LUPIN PROTEINS (LUPINUS LUTEUS)

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dc.creatorSERGIO MIGUEL ACUÑA NELSON
dc.date2022
dc.date.accessioned2025-01-10T15:40:18Z
dc.date.available2025-01-10T15:40:18Z
dc.date.issued2022
dc.description.abstractSOLUBILITY AND EMULSIFYING PROPERTIES ARE IMPORTANT FUNCTIONAL PROPERTIES ASSOCIATED WITH PROTEINS. HOWEVER, MANY PLANT PROTEINS HAVE LOWER TECHNO-FUNCTIONAL PROPERTIES, WHICH LIMIT THEIR FUNCTIONAL PERFORMANCE IN MANY FORMULATIONS. THEREFORE, THE OBJECTIVE OF THIS STUDY WAS TO INVESTIGATE THE EFFECT OF PROTEIN HYDROLYSIS BY COMMERCIAL ENZYMES TO IMPROVE THEIR SOLUBILITY AND EMULSIFYING PROPERTIES. LUPIN PROTEIN ISOLATE (LPI) WAS HYDROLYZED BY 7 COMMERCIAL PROTEASES USING DIFFERENT E/S RATIOS AND HYDROLYSIS TIMES WHILE THE SOLUBILITY AND EMULSIFYING PROPERTIES WERE EVALUATED. THE RESULTS SHOWED THAT NEUTRAL AND ALKALINE PROTEASES ARE MOST EFFICIENT IN HYDROLYZING LUPIN PROTEINS THAN ACIDIC PROTEASES. AMONG THE PROTEASES, PROTAMEX® (ALKALINE PROTEASE) SHOWED THE HIGHEST DH VALUES AFTER 5 H OF PROTEIN HYDROLYSIS. MEANWHILE, PROTEIN SOLUBILITY OF LPI HYDROLYSATES WAS SIGNIFICANTLY HIGHER (P < 0.05) THAN UNTREATED LPI AT ALL PH ANALYZED VALUES. MOREOVER, THE EMULSIFYING CAPACITY (EC) OF UNDIGESTED LPI WAS LOWER THAN MOST OF THE HYDROLYSATES, EXCEPT FOR ACIDIC PROTEASES, WHILE EMULSIFYING STABILITY (ES) WAS SIGNIFICANTLY HIGHER (P < 0.05) THAN MOST LPI HYDROLYSATES BY ACIDIC PROTEASES, EXCEPT FOR LPI HYDROLYZED WITH ACID STABLE PROTEASE WITH AN E/S RATIO OF 0.04. IN CONCLUSION, THE SOLUBILITY, AND EMULSIFYING PROPERTIES OF LUPIN (LUPINUS LUTEUS) PROTEINS CAN BE IMPROVED BY ENZYMATIC HYDROLYSIS USING COMMERCIAL ENZYMES.
dc.formatapplication/pdf
dc.identifier.doi10.3390/colloids6040082
dc.identifier.issn2504-5377
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/13115
dc.languagespa
dc.publisherCOLLOIDS AND INTERFACES
dc.relation.uri10.3390/colloids6040082
dc.rightsPUBLICADA
dc.subjectsolubility
dc.subjectprotein hydrolysis
dc.subjectlupin proteins
dc.subjectemulsifying properties
dc.titleEFFECT OF ENZYMATIC HYDROLYSIS ON SOLUBILITY AND EMULSIFYING PROPERTIES OF LUPIN PROTEINS (LUPINUS LUTEUS)
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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