Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates

Adeola M. Alashi, Christopher L. Blanchard, Rodney J. Mailer, Samson O. Agboola, John A. Mawson, Rotimi E. Aluko

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The aim of this work was to enhance emulsification properties of canola proteins through enzymatic proteolysis and pH variaton. Canola protein isolate (CPI) and hydrolysates (CPHs) were used to form emulsions at pH 4.0, 7.0 and 9.0 followed by storage at 4 or 25 °C for 7 days. Controlled enzymatic hydrolysis led to increased peptide bond cleavage with time (0.23 g/100 g in CPI to 7.18 g/100 g after 24-h Alcalase hydrolysis). Generally, oil droplet sizes were smaller for emulsions made at pH 9.0, which suggest better quality than those made at pH 4.0 and 7.0. Trypsin hydrolysate emulsions were the most physically stable at pH 7.0 and 9.0; in contrast, the pepsin hydrolysate emulsions were unstable at all conditions. The results suggest that selective enzymatic hydrolysis could play an important role in enhancing successful incorporation of canola proteins and peptides into food systems as protein emulsifiers.

Original languageEnglish
Pages (from-to)2316-2324
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume53
Issue number10
Early online date17 May 2018
DOIs
Publication statusPublished - 01 Oct 2018

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Protein Hydrolysates
Enzymatic hydrolysis
emulsifying properties
protein isolates
protein hydrolysates
enzymatic hydrolysis
canola
storage temperature
Emulsions
Hydrolysis
emulsions
Proteins
Temperature
hydrolysates
Peptides
peptides
Proteolysis
Subtilisins
Emulsification
proteins

Cite this

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title = "Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates",
abstract = "The aim of this work was to enhance emulsification properties of canola proteins through enzymatic proteolysis and pH variaton. Canola protein isolate (CPI) and hydrolysates (CPHs) were used to form emulsions at pH 4.0, 7.0 and 9.0 followed by storage at 4 or 25 °C for 7 days. Controlled enzymatic hydrolysis led to increased peptide bond cleavage with time (0.23 g/100 g in CPI to 7.18 g/100 g after 24-h Alcalase hydrolysis). Generally, oil droplet sizes were smaller for emulsions made at pH 9.0, which suggest better quality than those made at pH 4.0 and 7.0. Trypsin hydrolysate emulsions were the most physically stable at pH 7.0 and 9.0; in contrast, the pepsin hydrolysate emulsions were unstable at all conditions. The results suggest that selective enzymatic hydrolysis could play an important role in enhancing successful incorporation of canola proteins and peptides into food systems as protein emulsifiers.",
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Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates. / Alashi, Adeola M.; Blanchard, Christopher L.; Mailer, Rodney J.; Agboola, Samson O.; Mawson, John A.; Aluko, Rotimi E.

In: International Journal of Food Science and Technology, Vol. 53, No. 10, 01.10.2018, p. 2316-2324.

Research output: Contribution to journalArticle

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AU - Blanchard, Christopher L.

AU - Mailer, Rodney J.

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AU - Mawson, John A.

AU - Aluko, Rotimi E.

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