Changes in Activity Coefficient γ<sub><i>w</i></sub>of Water and the Foaming Capacity of Protein during Hydrolysis

Kumagai, Hitomi; Seto, Hirotaka; Norimatsu, Yuko; Ishii, Kenji; Kumagai, Hitoshi

doi:10.1271/bbb.66.1455

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2022

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Cited by 4 publications

(1 citation statement)

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“…Whittaker (1994) menyatakan bahwa hidrolisis protein selain mengurangi berat molekul polipeptida juga menyebabkan kerusakan dari struktur globular protein sehingga keterikatan air menjadi berkurang. Kumagai et al (2002) melaporkan bahwa selama hidrolisis isolat protein kedelai dengan enzim tripsin juga menunjukkan terjadi penurunan aktivitas air.…”

Section: Kadar Airunclassified

KARAKTERISASI HIDROLISAT PROTEIN KEDELAI HASIL HIDROLISIS MENGGUNAKAN PROTEASE DARI TANAMAN BIDURI (Calotropis gigantea)

Witono

Aulanni’am

Subagio

et al. 2007

Berkala Penelitian Hayati

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Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy protein hydrolysate had different properties due to various concentrations and hydrolysis times of protease from biduri. Enzymatic hydrolysis of the soy protein decreased significantly in the TBA value. This process increased the soluble protein content and promoted the Maillard reaction, resulting in a more brown color. Moreover, the soy protein hydrolysate had a higher value of umami taste by organoleptic evaluation.

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Section: Kadar Airunclassified

KARAKTERISASI HIDROLISAT PROTEIN KEDELAI HASIL HIDROLISIS MENGGUNAKAN PROTEASE DARI TANAMAN BIDURI (Calotropis gigantea)

Witono

Aulanni’am

Subagio

et al. 2007

Berkala Penelitian Hayati

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Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin

et al. 2022

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Influence of water availability on the enzymatic hydrolysis of proteins

Butré

Wierenga

Gruppen

2014

Process Biochemistry

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Changes in Activity Coefficient γ_wof Water and the Foaming Capacity of Protein during Hydrolysis

Cited by 4 publications

References 13 publications

KARAKTERISASI HIDROLISAT PROTEIN KEDELAI HASIL HIDROLISIS MENGGUNAKAN PROTEASE DARI TANAMAN BIDURI (Calotropis gigantea)

KARAKTERISASI HIDROLISAT PROTEIN KEDELAI HASIL HIDROLISIS MENGGUNAKAN PROTEASE DARI TANAMAN BIDURI (Calotropis gigantea)

Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin

Influence of water availability on the enzymatic hydrolysis of proteins

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Changes in Activity Coefficient γwof Water and the Foaming Capacity of Protein during Hydrolysis

Cited by 4 publications

References 13 publications

KARAKTERISASI HIDROLISAT PROTEIN KEDELAI HASIL HIDROLISIS MENGGUNAKAN PROTEASE DARI TANAMAN BIDURI (Calotropis gigantea)

KARAKTERISASI HIDROLISAT PROTEIN KEDELAI HASIL HIDROLISIS MENGGUNAKAN PROTEASE DARI TANAMAN BIDURI (Calotropis gigantea)

Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin

Influence of water availability on the enzymatic hydrolysis of proteins

Contact Info

Product

Resources

About

Changes in Activity Coefficient γ_wof Water and the Foaming Capacity of Protein during Hydrolysis