化学
水解
溶解度
水溶液
钾
化学工程
酶水解
流变学
色谱法
有机化学
材料科学
工程类
复合材料
作者
Anqi Zhang,Xiao-yan Li,Yaning Han,Bohao Liu,Hanlin Zhang,Jia-Hui Gao,Yinghua Zhang
标识
DOI:10.1016/j.foodhyd.2022.107719
摘要
Zein hydrolysis is difficult to achieve due to a high content of hydrophobic amino acids and poor solubility, which limits its application in the food industry. Potassium oleate, an anionic surfactant, can interact with globular proteins to improve properties. In this paper, potassium oleate was used to construct a new reaction system to improve the solubility of zein and to improve the interfacial properties of zein by enzymatic hydrolysis. Results showed that zein solubility increased by 65.48% at potassium oleate concentration of 10 g/L. The surface hydrophobicity of zein decreases with the increase of enzymolysis time. Compared to zein without enzyme treatment, the emulsification activity and emulsification stability of zein increased by 3.57 and 4.63 times, and the foaming capacity and foaming stability increased by 73.45% and 44.65% when the enzymatic hydrolysis time is 10 min. The static and dynamic rheological results show that the rheological properties of enzymatically hydrolyzed zein solution as a fat substitute when replacing 10% of oil are most similar to those of full-fat salad dressing. This study may offer a facile approach to develop novel food-grade material, which are beneficial for the better application of zein in the food industry. • The enzymatic hydrolysis of zein was carried out using potassium oleate aqueous solution as a medium. • Alcalase improves the interface properties of zein dissolved in potassium oleate aqueous solution. • Hydrolyzed zein can be used as a fat substitute to replace 10% of oil in salad dressings.
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