Functional Properties of Rapeseed Peptides Derived from Solid-state Fermentation

doi:10.7506/spkx1002-6630-201021009

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 45-49.doi: 10.7506/spkx1002-6630-201021009

• Basic Research • Previous Articles Next Articles

Functional Properties of Rapeseed Peptides Derived from Solid-state Fermentation

JU Xing-rong1，HE Hai-yan1，HE Rong2，WANG Li-feng1,2，YUAN Jian1

(1. Key Laboratory of Grain and Oils Quality Control and Deep-Utilizing Technology of Jiangsu Province, College of Food Science and
Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China；2. School of Food Science and Technology，
Jiangnan University, Wuxi 214122, China)

Received:2010-05-27 Revised:2010-10-18 Online:2010-11-15 Published:2010-12-29
Contact: JU Xing-rong1 E-mail:xingrongju@163.com

Abstract

Abstract:

The functional properties of rapeseed peptides (RSP) derived from solid-state fermentation were studied and compared with those of rapeseed protein (RP) in this work. The results showed that in comparison with RP, RSP had a better solubility and could keep a high NSI over 85% at a wide range of pH 2.0 to 12.0, while RP had a worse solubility when the value of pH was lower than 8.0. Neither the water-binding nor oil-binding capacities of RP had an obvious change at a varying temperature between 20℃ and 80 ℃, while those of RPS decreased as temperature increased. RSP also showed better emulsifying capacity in a large concentration range (2 to 5 g/100mL) when compared with RP. At the same time, RSP had better foaming capactiy and foam stability but had worse gel properties. Besides, RSP had the ability to scavenge DPPH free radicals, which was positively linearly correlated with concentration over a range from 0 to 500μg/mL (R2 = 0.9912), and the IC50 was 328μg/mL.

Key words: solid-state fermentation, rapeseed peptides, functional properties

CLC Number:

TS221

JU Xing-rong1，HE Hai-yan1，HE Rong2，WANG Li-feng1,2，YUAN Jian1. Functional Properties of Rapeseed Peptides Derived from Solid-state Fermentation[J]. FOOD SCIENCE, 2010, 31(21): 45-49.

[1]	ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng. Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs [J]. FOOD SCIENCE, 2021, 42(7): 98-105.
[2]	ZHOU Yiming, DU Lina, LI Yunlong, ZHOU Xiaoli, CHEN Zhidong. Effects of High Hydrostatic Pressure and Heat Treatment on Functional Properties of Buckwheat Protein [J]. FOOD SCIENCE, 2021, 42(5): 77-83.
[3]	WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei. Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein [J]. FOOD SCIENCE, 2021, 42(4): 23-30.
[4]	SUN Lechang, LIU Weifeng, LIN Yichen, ZHAO Ayun, ZHANG Lingjing, WENG Ling, CAO Minjie. Effect of Limited Alcalase Hydrolysis on Functional Properties of Blue Round Scad (Decapterus maruadsi) Protein Isolate [J]. FOOD SCIENCE, 2021, 42(2): 23-29.
[5]	CHEN Shengnan, LIU Yuqian, LIU Mengyao, SUN Jixuan, YANG Rui. Covalent Interaction between Hesperidin and Ferritin and Its Effect on Physicochemical Properties of Ferritin [J]. FOOD SCIENCE, 2021, 42(18): 1-6.
[6]	JIANG Nan, YAO Weirong, GAO Yuan, WANG Meng. Recent Progress in the Types and Applications of Polyphenol-Based Composite Materials [J]. FOOD SCIENCE, 2021, 42(13): 300-308.
[7]	CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu. Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates [J]. FOOD SCIENCE, 2021, 42(13): 43-50.
[8]	ZHAO Qingyu, LIN Jiahui, SHEN Qun. Effect of Storage Temperature on Functional Properties of Rice Protein [J]. FOOD SCIENCE, 2021, 42(13): 200-207.
[9]	LIU Sishan, GANG Jie, ZHU Shuzhen, CHEN Taotao, DENG Haiping, LIU Yao, QU Pengkun, YUAN Jiacheng, PAN Qin. Structural and Functional Characteristics of Proteins Extracted from Zinc-Enriched and Selenium-Enriched Fruit Bodies of Pleurotus geesteranus [J]. FOOD SCIENCE, 2021, 42(12): 52-59.
[10]	GAO Ruiping, LIANG Qi, BAI Lili. Effect of Protein Content on Functional Properties of Yak Whey Protein Concentrate [J]. FOOD SCIENCE, 2021, 42(12): 1-7.
[11]	DU Qingpu, ZHAO Ying, WANG Ruihong, CHI Yujie. Effects of Different Thawing Methods on the Functional Properties, Physicochemical Properties and Protein Structures of Frozen Egg Yolks [J]. FOOD SCIENCE, 2021, 42(11): 8-16.
[12]	XIE Changyuan, WANG Zhongjiang, GUO Zengwang, ZHAI Yuyu, TENG Fei, LI Yang. Effect of Jet Cavitation on the Structure and Functional Properties of Soybean 11S Globulin [J]. FOOD SCIENCE, 2020, 41(9): 57-65.
[13]	SHI Shaoxia, DONG Yaoyao, LI Qi, YU Xiuzhu. Advances in Functional and Nutritional Properties of Starch-Lipid Complexes [J]. FOOD SCIENCE, 2020, 41(9): 238-245.
[14]	SUN Cuixia, SONG Jingru, FANG Yapeng. Progress in Preparation Methods, Structural Characterization and Functional Properties of Zein-Polysaccharide Nanocomposites [J]. FOOD SCIENCE, 2020, 41(9): 323-331.
[15]	LAI Sitong, CUI Qingliang, LIU Jinlong, LIU Junli, SUN Deng. Determination and Analysis of Functional Characteristics of Alfalfa Stems and Leaves [J]. FOOD SCIENCE, 2020, 41(7): 73-78.

Functional Properties of Rapeseed Peptides Derived from Solid-state Fermentation

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments