Study on Physical Properties of Selenium-enriched Rapeseed Protein Peptides

Abstract

Abstract: Selenium-enriched rapeseed protein peptides were prepared by enzyme-hydrolyzing protein isolates which were extracted from selenium-enriched defatted rapeseed meal. Some physical properties were determined on peptide production including solubility, viscosity, moisture regain and moisture retaining quality, metamorphic by being heated. The results showed that selenium-enriched rapeseed protein peptide had the advantage of solubility over rapeseed protein isolate and it had not sedimentation in any pH water. Its viscosity was very low. When concentration is 30% it still had well apparent fluidity. Its moisture regain and moisture retaining quality was better and it had good heat stability.

Key words: selenium-enriched rapeseed protein peptides, solubility, viscosity, moisture regain and moisture retaining quality, heat stability

LIU Da-Chuan, ZHOU Jun-Mei. Study on Physical Properties of Selenium-enriched Rapeseed Protein Peptides[J]. FOOD SCIENCE, 2008, 29(3): 84-86.

[1]	LI Xueqin, LÜ Yingguo, HUANG Yafei. Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough [J]. FOOD SCIENCE, 2021, 42(3): 98-103.
[2]	TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong. Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan [J]. FOOD SCIENCE, 2021, 42(17): 98-105.
[3]	LI Qiao, MA Jibing, YU Qunli, HAN Ling. Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging [J]. FOOD SCIENCE, 2021, 42(12): 17-23.
[4]	WEI Qianqian, FAN Jinling, ZHU Wenxue, BAI Xiting, REN Guoyan. Preparation and Characterization of Phytoglycogen-Quercetin Complex [J]. FOOD SCIENCE, 2020, 41(7): 14-22.
[5]	WU Haitao. Effect of Microfluidization on the Structure and Function of Wild Black Bean Protein [J]. FOOD SCIENCE, 2020, 41(5): 87-92.
[6]	WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting. Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin [J]. FOOD SCIENCE, 2020, 41(4): 1-6.
[7]	REN Xian’e, LI Chunzhi, YANG Feng, HUANG Yongchun, YAN Liujuan. Intermolecular Interaction Mechanism for Improvement in Solubility of Soy Protein Isolate by Swirling Cavitation [J]. FOOD SCIENCE, 2020, 41(3): 93-98.
[8]	CAI Songling, LIU Lin, ZHAN Qian, ZHANG Yu, WEN Yadi, LIU Yi, XU Zekun, SUI Zhongquan. Viscosity Characteristics and Physiological Functions of Dietary Fiber: A Review [J]. FOOD SCIENCE, 2020, 41(3): 224-231.
[9]	YANG Jian, FU Tianxin, ZHANG Shu, FENG Yuchao, WANG Changyuan. Effect of pH on the Structure, Solubility and Surface Hydrophobicity of Albumin and Globulin from Rice Bran [J]. FOOD SCIENCE, 2020, 41(18): 51-57.
[10]	XU Rong, ZHENG Lin, ZHAO Mouming. Effect of Temperature and pH on the Structure, Viscosity and Thermal Stability of Type II Collagen from Chicken Cartilage [J]. FOOD SCIENCE, 2020, 41(14): 66-71.
[11]	ZHOU Jun, XIANG Shu, DENG Jiao, LIU Xin, LI Xiangzhou. Preparation, Characterization and in Vitro Antioxidant Activity of Resveratrol-Loaded Enteric Electrospun Fibers [J]. FOOD SCIENCE, 2020, 41(13): 1-7.
[12]	LU Zhenjie, LI Juan, CHEN Zhengxing, LI Cheng, WANG Li, LI Yanan. Effects of Alkali Extraction Conditions on Monosaccharide Composition, Physicochemical Properties and Rheological Properties of Arabinoxylan from Wheat Bran [J]. FOOD SCIENCE, 2020, 41(12): 22-27.
[13]	ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang. Effect of Regenerated Cellulose Gel on the Stability of Pre-Emulsion with Whey Protein Isolate [J]. FOOD SCIENCE, 2019, 40(6): 16-21.
[14]	CHEN Yun, Lü Wenyan, LU Fei, CHENG Haitao, MA Zhaohui, CHEN Hengxue. Effect of Panicle Type and Endosperm Composition on Viscoelasticity of Cooked Rice [J]. FOOD SCIENCE, 2019, 40(3): 64-70.
[15]	LI Liang, ZHOU Yan, WANG Dongmei, FAN Jinyuan, WU Changling, ZHU Ying, LI Yang, JIANG Lianzhou, WANG Zhongjiang, FAN Zhijun. Effect of Microfluidization on Protein Structure and Solubility of Soymilk Powder [J]. FOOD SCIENCE, 2019, 40(17): 178-182.

Study on Physical Properties of Selenium-enriched Rapeseed Protein Peptides

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments