Physicochemical Characteristics of High-temperature Soy Meal Hydrolysates with Different Degrees of Hydrolysis
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Abstract:
High-temperature soybean meal was hydrolyzed by Alcalase and papain, respectively. Six kinds of hydrolysates were obtained with the degrees of hydrolysis (DH) of 5%, 10%, and 15%. Effects of Alcalase and papain on physicochemical properties of these different hydrolysates were evaluated. The results showed that Alcalase and papain were all produced six kinds of hydrolysates with different ranges of molecular weight. The proportions of hydrolysates from different enzymes had significant differences (P<0.5), and the average molecular weight of hydrolysates was gradually decreased with increasing the DH. Alcalase included more peptides that less than 2562 Da compared with papain at the same DH. The significant difference of amount between exposed and destruct of hydrophobic groups in enzymatic reactions resulted in surface hydrophobicity decreased firstly with the increasing DH and then increased. Therefore, the hydrolysates with DH of 10% had the minimum surface hydrophobicity than the others. The absolute values of zeta potential increased with increasing DH, and the intermolecular repulsion of molecules increased synchronously. The effect of Alcalase and papain on zeta potential had no significant difference at the same DH. Moreover, at pH 3, 5, 7 and 9, the solubility of the hydrolysates increased gradually with increasing DH, and the emulsifying activity index and emulsion stability index exhibited decreasing trends with increasing DH.
