Keywords

Rapeseed Meal Protein, Alkaline Protease, Degree Of Hydrolysis, Functional Properties

Abstract

In order to improve the functional properties of high-temperature rapeseed meal protein, alkaline protease was used to perform limited hydrolysis, and the functional properties and relative molecular mass distribution of high-temperature rapeseed meal proteins with different degrees of hydrolysis (DH) were studied. The results show that the solubility, emulsification and oil absorption of high-temperature rapeseed meal protein through limited hydrolysis by alkaline protease are improved, and the solubility increases with the increase of hydrolysis degree. The high-temperature rapeseed meal protein with a DH of 10% at pH 7.0 The solubility reaches 63.82%, which is 2.1 times the solubility of the original protein; hydrolyzed protein with a DH of 2.0% has the best emulsification. The emulsification index at pH6.0 and pH8.0 is 0.43 and 0.49 respectively, which are 0.13 higher than the original protein emulsification index. and 0.11; hydrolyzed protein with DH of 8% has the best oil absorption, which is 4.39g/g. Some functional properties of high-temperature rapeseed meal protein after hydrolysis have a certain relationship with its relative molecular mass distribution. It is necessary to control the hydrolysis degree of high-temperature rapeseed meal protein to obtain certain good functional properties.

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Original research done by Yan Meirong, Liu Sheng, Wang Suya, Yuan Jian, Ju Xingrong

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