Properties and Effects of 11S Globulin Hydrolysates on Myofibrillar Protein

doi:10.7506/spkx1002-6630-200919017

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19): 85-88.doi: 10.7506/spkx1002-6630-200919017

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Properties and Effects of 11S Globulin Hydrolysates on Myofibrillar Protein

QIU Chao-ying，DUAN Chun-hong，PAN Si-yi*

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2009-05-04 Online:2009-10-01 Published:2010-12-29
Contact: PAN Si-yi* E-mail:pansiyi1982@yahoo.com.cn

Abstract

Abstract:

A series of hydrolysates of 11S globulin were obtained through hydrolysis reaction by alcalase. The solubility and microstructure of these hydrolysates were analyzed. In addition, the turbidity, solubility and hydrophobicity of myofibrillar protein mixture generated through mixing between myofibrillar protein isolate (MPI) and hydrolysates were also investigated. Results indicated that the solubility of hydrolysates increased as the increasing of hydrolysis degree. Meanwhile, the structures of hydrolysates were also changed due to different hydrolysis degrees.

Key words: 11S globulin hydrolysates, MPI, myofibrillar protein mixture

CLC Number:

TQ93

QIU Chao-ying，DUAN Chun-hong，PAN Si-yi*. Properties and Effects of 11S Globulin Hydrolysates on Myofibrillar Protein[J]. FOOD SCIENCE, 2009, 30(19): 85-88.

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Properties and Effects of 11S Globulin Hydrolysates on Myofibrillar Protein

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