Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycinin

Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate

“…Implying that highpressure homogenization and limited proteolysis didn't have coordination efficiency on improving solubility and the highpressure homogenization was more efficiency. However, Luo et al (2010) found that the combination of high-pressure homogenization and limited proteolysis with Alcalase had coordination efficiency on improving solubility of glycinin. The reason for this phenomenon was that the suitable condition of pepsin is pH 2.0 and proteins may dissociate or even unfold in structure.…”

“…According to Luo et al (2010), the oil/water (20:80 mL:mL) emulsion was prepared by adding the corn oil to the protein solution (20 mg:mL) with the aid of a mechanical stirrer (Shanghai Specimen Model Co., China). The pH of the aqueous phase was adjusted to 7.0.…”

“…However, limited proteolysis could be used as complementary since it could change secondary structure to a certain extent (Panyam & Kilara, 1996). Functional properties, such as solubility and emulsification capability, can be enhanced by limited proteolysis with proteases (Govindaraju & Srinivas, 2007;Rickert, Johnson, &Murphy, 2004;Tsumura et al, 2005).We recently reported that there was a remarkable improvement on functional properties of glycinin by using limited Alcalase proteolysis combined with high-pressure homogenization (Luo et al, 2010).…”

Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

“…Determination of droplet size distribution and mean droplet size Particle size of emulsions was determined as described by Luo et al (2010). Droplet size distributions of emulsion samples were determined using a Malvern Mastersizer MS2000 (Malvern Instruments Ltd., Worcestershire, UK).…”

Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

“…Generally, single modification treatment has relative low efficiency. Therefore, most research focus on the combination of different modification methods to improve the functional properties of protein (Li et al, 2016;Luo et al, 2010;Wei & Ye, 2011 enhance the gelling properties of soy protein (Hu et al, 2015). Zhao, Xin, Zhao, Chen, and Cai (2014) indicated the structural variations of peanut protein isolate under acidic conditions.…”