Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour

doi:10.1016/S1671-2927(00)8731

Journal of Integrative Agriculture ›› 2012, Vol. 12 ›› Issue (12): 1948-1957.DOI: 10.1016/S1671-2927(00)8731

Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour

CHEN Jian-sheng, TIAN Ji-chun, DENG Zhi-ying, ZHANG Ying-xiang, FENG Shou-li, YAN Zuo-chen, ZHANG Xin-ye, YUAN Hui-qing

State Key Laboratory of Crop Biology, Ministry of Science and Technology/Group of Wheat Quality Breeding, College of Agriculture, Shandong Agricultural University, Tai’an 271018, P.R.China

收稿日期:2011-11-17 出版日期:2012-12-01 发布日期:2012-12-18
通讯作者: Correspondence TIAN Ji-chun, Tel/Fax: +86-538-8242040, E-mail: jctian9666@126.com
基金资助:
The present research was financially supported by the National Natural Science Foundation of China (31171554), the National Basic Research Program of China (2009CB118300), and the Improved Variety Project of Shandong Province, China (LN2008-167).

Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour

CHEN Jian-sheng, TIAN Ji-chun, DENG Zhi-ying, ZHANG Ying-xiang, FENG Shou-li, YAN Zuo-chen, ZHANG Xin-ye, YUAN Hui-qing

State Key Laboratory of Crop Biology, Ministry of Science and Technology/Group of Wheat Quality Breeding, College of Agriculture, Shandong Agricultural University, Tai’an 271018, P.R.China

Received:2011-11-17 Online:2012-12-01 Published:2012-12-18
Contact: Correspondence TIAN Ji-chun, Tel/Fax: +86-538-8242040, E-mail: jctian9666@126.com
Supported by:
The present research was financially supported by the National Natural Science Foundation of China (31171554), the National Basic Research Program of China (2009CB118300), and the Improved Variety Project of Shandong Province, China (LN2008-167).

摘要/Abstract

摘要： As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exothermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. Pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration.

关键词: wheat, pasting properties, papain, gluten, hydrolysis

Abstract: As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exothermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. Pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration.

Key words: wheat, pasting properties, papain, gluten, hydrolysis

CHEN Jian-sheng, TIAN Ji-chun, DENG Zhi-ying, ZHANG Ying-xiang, FENG Shou-li, YAN Zuo-chen, ZHANG Xin-ye, YUAN Hui-qing. Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour[J]. Journal of Integrative Agriculture, 2012, 12(12): 1948-1957.

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Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour

Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour

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