The foaming properties of sweet potato protein hydrolysates produced by Alcalase and Ficin-Reference-Cited by-同舟云学术

The foaming properties of sweet potato protein hydrolysates produced by Alcalase and Ficin

Published:2023-04 Issue:8 Volume:103 Page:4157-4163
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Gao Jingrong¹²^ORCID,Tang Zhong‐Sheng³,He Shan⁴^ORCID,Powell Warwick⁵,Brennan Charles S⁶^ORCID

Affiliation:

1. School of Food and Pharmacy Zhejiang Ocean University Zhejiang China

2. School of Food Science and Engineering South China University of Technology Guangzhou China

3. Yangjiang Campus Guangdong Ocean University Yangjiang China

4. Institute for NanoScale Science and Technology, College of Science and Engineering Flinders University Adelaide South Australia Australia

5. School of Design Office, Creative Industries Faculty Queensland University of Technology Brisbane City Queensland Australia

6. School of Science RMIT University Melbourne Victoria Australia

Abstract

AbstractBACKGROUNDThe processing of sweet potatoes generates a waste by‐product rich in sweet potato protein (SPP).OBJECTIVEIn this study, the effects of the concentrations of Alcalase and Ficin, hydrolysis time and pH value on the foaming properties of SPP hydrolysates (SPPHs) determined via gas sparging method were investigated.RESULTSThe results showed that SPPH prepared by Alcalase exhibited a significantly higher foaming expansion (the highest of 576%) than that of the SPP (462%) but displayed a weaker liquid volume stability compared with SPPH hydrolyzed by Ficin. The molecular weight of SPPH prepared by Alcalase was distributed in 10–30 kDa. A good microbiological quality of the SPPH prepared by Alcalase in pH 13 has been confirmed, and it is suitable for food application with respect to its microbiological safety profile.CONCLUSIONSSPPH (pH 13) could be further safely applied in food, especially as a food additive at low concentrations to create a better organic plant‐based foaming agent for the food industry. © 2023 Society of Chemical Industry.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12420

Reference26 articles.

1. Protein Recovery from Sweet Potato Starch Wastewater by Foam Separation

2. Identification and characterization of antioxidant peptides from sweet potato protein hydrolysates by Alcalase under high hydrostatic pressure

3. Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

4. Modification of hemp seed protein isolate (Cannabis sativa L.) by high-intensity ultrasound treatment. Part 1: Functional properties

5. Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Direct hydrolysis of einkorn whole grain flour proteins for the generation of bioactive peptides using various proteases;International Journal of Biological Macromolecules;2024-08