Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds
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2012
Authors
Barać, MiroljubČabrilo, Slavica B.
Stanojević, Sladjana
Pešić, Mirjana
Pavlićević, Milica Ž.
Zlatković, Branislav
Janković, Miodrag
Article (Published version)
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The aim of this study was to investigate the effects of partial enzymatic hydrolysis on functional properties of two different pea protein isolates obtained from two pea genotypes, Maja and L1. Papain and commercial protease (Streptomyces griseus protease) were used for protein modification. Solubility, emulsifying and foaming properties were estimated at four different pH values (3.0, 5.0, 7.0 and 8.0). Papain increased solubility of L1 pea protein isolate at pH 3.0, 5.0 and 8.0, emulsifying properties and foaming capacity at all pH values. Otherwise, papain increased solubility of Maja pea protein isolate only at pH 8.0. This pea protein isolate modified with both enzymes formed emulsions with improved stability at lower pH (3.0, 5.0). The commercial protease-prepared pea protein isolates showed generally low solubility and different emulsifying and foaming properties. Proper selection of enzyme, conditions of hydrolysis and genotypes could result in production of pea protein isolate...s with desirable functional properties.
Keywords:
Enzymatic hydrolysis / functional properties / pea protein isolateSource:
International Journal of Food Science and Technology, 2012, 47, 7, 1457-1467Publisher:
- Wiley, Hoboken
Funding / projects:
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)
DOI: 10.1111/j.1365-2621.2012.02993.x
ISSN: 0950-5423
WoS: 000305451500017
Scopus: 2-s2.0-85027922297
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Poljoprivredni fakultetTY - JOUR AU - Barać, Miroljub AU - Čabrilo, Slavica B. AU - Stanojević, Sladjana AU - Pešić, Mirjana AU - Pavlićević, Milica Ž. AU - Zlatković, Branislav AU - Janković, Miodrag PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2962 AB - The aim of this study was to investigate the effects of partial enzymatic hydrolysis on functional properties of two different pea protein isolates obtained from two pea genotypes, Maja and L1. Papain and commercial protease (Streptomyces griseus protease) were used for protein modification. Solubility, emulsifying and foaming properties were estimated at four different pH values (3.0, 5.0, 7.0 and 8.0). Papain increased solubility of L1 pea protein isolate at pH 3.0, 5.0 and 8.0, emulsifying properties and foaming capacity at all pH values. Otherwise, papain increased solubility of Maja pea protein isolate only at pH 8.0. This pea protein isolate modified with both enzymes formed emulsions with improved stability at lower pH (3.0, 5.0). The commercial protease-prepared pea protein isolates showed generally low solubility and different emulsifying and foaming properties. Proper selection of enzyme, conditions of hydrolysis and genotypes could result in production of pea protein isolates with desirable functional properties. PB - Wiley, Hoboken T2 - International Journal of Food Science and Technology T1 - Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds EP - 1467 IS - 7 SP - 1457 VL - 47 DO - 10.1111/j.1365-2621.2012.02993.x ER -
@article{ author = "Barać, Miroljub and Čabrilo, Slavica B. and Stanojević, Sladjana and Pešić, Mirjana and Pavlićević, Milica Ž. and Zlatković, Branislav and Janković, Miodrag", year = "2012", abstract = "The aim of this study was to investigate the effects of partial enzymatic hydrolysis on functional properties of two different pea protein isolates obtained from two pea genotypes, Maja and L1. Papain and commercial protease (Streptomyces griseus protease) were used for protein modification. Solubility, emulsifying and foaming properties were estimated at four different pH values (3.0, 5.0, 7.0 and 8.0). Papain increased solubility of L1 pea protein isolate at pH 3.0, 5.0 and 8.0, emulsifying properties and foaming capacity at all pH values. Otherwise, papain increased solubility of Maja pea protein isolate only at pH 8.0. This pea protein isolate modified with both enzymes formed emulsions with improved stability at lower pH (3.0, 5.0). The commercial protease-prepared pea protein isolates showed generally low solubility and different emulsifying and foaming properties. Proper selection of enzyme, conditions of hydrolysis and genotypes could result in production of pea protein isolates with desirable functional properties.", publisher = "Wiley, Hoboken", journal = "International Journal of Food Science and Technology", title = "Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds", pages = "1467-1457", number = "7", volume = "47", doi = "10.1111/j.1365-2621.2012.02993.x" }
Barać, M., Čabrilo, S. B., Stanojević, S., Pešić, M., Pavlićević, M. Ž., Zlatković, B.,& Janković, M.. (2012). Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds. in International Journal of Food Science and Technology Wiley, Hoboken., 47(7), 1457-1467. https://doi.org/10.1111/j.1365-2621.2012.02993.x
Barać M, Čabrilo SB, Stanojević S, Pešić M, Pavlićević MŽ, Zlatković B, Janković M. Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds. in International Journal of Food Science and Technology. 2012;47(7):1457-1467. doi:10.1111/j.1365-2621.2012.02993.x .
Barać, Miroljub, Čabrilo, Slavica B., Stanojević, Sladjana, Pešić, Mirjana, Pavlićević, Milica Ž., Zlatković, Branislav, Janković, Miodrag, "Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds" in International Journal of Food Science and Technology, 47, no. 7 (2012):1457-1467, https://doi.org/10.1111/j.1365-2621.2012.02993.x . .