Effect of Different Classes of Proteases on the Techno-Functional Properties of Pea Protein Isolates

被引：1
|
作者：
Kravchenko, I. V. [1 ]
Furalyov, V. A. [1 ]
Kostyleva, E. V. [2 ]
Sereda, A. S. [2 ]
Kurbatova, E. I. [2 ]
Tsurikova, N. V. [2 ]
Pshennikova, E. S. [1 ]
Boyarintseva, T. V. [1 ]
Popov, V. O. [1 ]
Fedorov, A. N. [1 ]
机构：
[1] Russian Acad Sci, Bach Inst Biochem, Biotechnol Res Ctr, Moscow 119071, Russia
[2] All Russian Sci Res Inst Food Biotechnol, Branch Fed Res, Ctr Nutr Biotechnol & Food Safety, Moscow 111033, Russia
来源：
APPLIED BIOCHEMISTRY AND MICROBIOLOGY | 2024年 / 60卷 / 01期
关键词：
pea protein isolate; alkaline proteases; acid protease; neutral protease; CHICKPEA PROTEINS; HYDROLYSIS; IMPROVEMENT;
D O I：
10.1134/S0003683824010083
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The effect of four enzyme preparations: bacillolysin, agroprot, protozyme and protozyme C (Russia) on solubility, emulsifying activity, emulsion stability, foaming and foam stability of isolates prepared from two varieties of peas was studied. It is shown that treatment with enzymes can increase the solubility of isolates at pH 5 by more than 7 times, the index of emulsifying activity at pH 5 by 1.5 to 2 times, and at pH 6 by almost 1.5 times; the stability index of the emulsion increased by about 20% at pH 5, and by 1.7 times (in one of the varieties) at pH 6; foaming increased by 2.4 to 3 times at pH 5, and at pH 6 by 1.8 to 3.7 times; foam stability increased by 25 to 33% at pH 5 and by more than 1.5 times (in one of the varieties) at pH 6. The results obtained made it possible to select an enzyme preparation (bacterial alkaline serine protease) to improve the parameters of pea protein isolates intended for the manufacture of analogs of fermented milk products.
引用
收藏
页码：106 / 117
页数：12
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