Effect of Trypsin Hydrolysis on Functional Properties of Buckwheat Protein Isolate

doi:10.7506/spkx1002-6300-201005055

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (5): 244-247.doi: 10.7506/spkx1002-6300-201005055

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Effect of Trypsin Hydrolysis on Functional Properties of Buckwheat Protein Isolate

GONG Qian，TANG Chuan-he，YANG Xiao-quan*

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China

Received:2009-06-16 Revised:2009-10-29 Online:2010-03-01 Published:2010-12-29
Contact: YANG Xiao-quan E-mail:fexqyang@scut.edu.cn

Abstract

Abstract:

In this study, the effects of limited trypsin hydrolysis and heating treatment on physicochemical and functional properties of buchwheat protein isolate (BPI) were investigated. Results indicated that higher hydrolysis degree could result in the improvement of protein solubility and emulsification stability, and the reduction of surface hydrophobicity, emulsifying ability and stability, and foaming ability and foam stability. However, heating treatment could lead to the increase of protein solubility, surface hydrophobicity and foaming ability, and the decrease of emulsifying activity and emulsifying stability. Moreover, heating treatment could inhibit the reduction trend of foam stability due to decreasing hydrolysis degree.

Key words: buckwheat protein, trypsin, heating treatment, functional property

CLC Number:

TQ936.1

GONG Qian，TANG Chuan-he，YANG Xiao-quan*. Effect of Trypsin Hydrolysis on Functional Properties of Buckwheat Protein Isolate[J]. FOOD SCIENCE, 2010, 31(5): 244-247.

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Effect of Trypsin Hydrolysis on Functional Properties of Buckwheat Protein Isolate

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