کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7597939 1492132 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis
ترجمه فارسی عنوان
بهبود خواص کنسانتره پروتئین سیب زمینی خوراک توسط هیدرولیز آنزیمی
کلمات کلیدی
هیدرولیز پروتئین سیب زمینی، ترکیب آمینو اسید، خواص عملکردی،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Protein hydrolysates of profitable properties were prepared from the fodder potato protein concentrate. The hydrolysis process was performed with the use of commercial available enzyme (Alcalase) over a 2 and 4 h incubation period. Chemical and amino acid composition as well as functional properties of resultant hydrolysates were determined. A 2 h long process occurred profitable to obtain preparations of well balanced amino acid composition as well as proved functional properties. The industrial preparation, modified within proteolytic enzyme, totally soluble (average 98%), was characterised by fivefold higher oil holding capacity (average 5.4 cm3/g) and much better foam capacity (more than 150%) as compared to the material underwent modification (13.00%, 2.1 cm3/g and 5.33%, respectively). Presented results suggested potential use of fodder potato protein not destined directly for food purposes as the suitable product for preparations characterised by high nutritive value and functional properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 159, 15 September 2014, Pages 512-518
نویسندگان
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