|
|
|
|
|
| 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 |
|
|
|
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.
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.
|
|
Received: 17 November 2011
Accepted:
|
| Fund: 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). |
|
Corresponding Authors:
Correspondence TIAN Ji-chun, Tel/Fax: +86-538-8242040, E-mail: jctian9666@126.com
E-mail: jctian9666@126.com
|
Cite this article:
CHEN Jian-sheng, TIAN Ji-chun, DENG Zhi-ying, ZHANG Ying-xiang, FENG Shou-li, YAN Zuo-chen, ZHANG Xin-ye, YUAN Hui-qing.
2012.
Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour. Journal of Integrative Agriculture, 12(12): 1948-1957.
|
| [1]AACC. 2000. Approved Methods of AACC. 10th ed.Methods 26-21A, 54-21, 22-08, 46-10.[2]The AmericanAssociation of Cereal Chemists, Saint, Paul, Minnesota.Babiker E F, Fujisawa N, Matsudomi N, Kato A. 1996.Improvement in the functional properties of gluten byprotease digestion or acid hydrolysis followed bymicrobial transglutaminase treatment. Journal ofAgricultural and Food Chemistry, 44, 3746-3750.[3]Batey I L. 1985. Enzymatic solubilization of wheat gluten.Journal of Applied Biochemistry, 7, 423-429.[4]Chen J S, Deng Z Y,Wu P, Tian J C, Xie Q G. 2010. Effect ofgluten on pasting properties of wheat starch.Agricultural Sciences in China, 9, 1836-1844.[5]Champenois Y, Rao M A, Walker L P. 1998. Influence ofEffects of Papain Hydrolysis on the Pasting Properties of Wheat Flour 1957gluten on the viscoelastic properties of starch pastesand gels. Journal of the Science of Food andAgriculture, 78, 119-126.[6]Drago S R, Gonzalez R J. 2001. Foaming properties ofenzymatically hydrolyzed wheat gluten. InnovativeFood Science and Emerging Technologies, 1, 269-273.[7]ElkhalifaA E O, ChandrashekarA, TinayAH E. 1999. Effectof preincubation of sorghum flour with enzymes ondigestibility of sorghum gruel. Journal of FoodChemistry, 66, 339-343.[8]Every D, Gerrard J A, Gilpin M J. 1995. b-Amylase activityin commercial gluten. Journal of the Science of Foodand Agriculture, 69, 257-263.[9]Eliasson A C. 1983. Differential scanning calorimetry studieson wheat starch-gluten mixture. I: effect of gluten onthe gelatinization of wheat starch. Journal of CerealScience, 1, 199-205.[10]Eliasson A C, Tjerneld E. 1990.Adsorption of wheat proteinson wheat starch granules. Journal of Cereal Chemistry,67, 366-372.[11]Harris R H, Johnson J J. 1940. A study of the effect ofproteolytic enzymes and KBrO3 upon the viscosity andapplied properties of dispersions of hard red spring wheatgluten. Journal of Cereal Chemistry, 17, 203-222.[12]Huang S, Yun S H, Quail K, Moss R. 1996. Establishment offlour quality guidelines for northern style Chinesesteamed bread. Journal of Cereal Science, 24, 179-185.[13]Ghiasi K, Hoseney R C, Varriano-Marston E. 1982. Effect offlour components and dough ingredients on starchgelatinization. Journal of Cereal Chemistry, 60, 58-61.[14]Kato A, Shimokawa K, Kobayashi K. 1991. Improvement ofthe functional properties of insoluble gluten by pronasedigestion followed by dextran conjugation. Journal ofAgricultural and Food Chemistry, 39, 1053-1056.[15]Kong X Z, Zhou HM, Qian H F. 2007. Enzymatic hydrolysis ofwheat gluten by proteases and properties of the resultinghydrolysates. Journal of Food Chemistry, 102, 759-763.[16]Linarés E, Larré C, Lemeste M, Popineau Y. 2000.Emulsifying and foaming properties of glutenhydrolysates with an increasing degree of hydrolysis:role of soluble and insoluble fractions. Journal of CerealChemistry, 77, 414-420.[17]Lindahl L, Eliasson A C. 1986. Effects of wheat proteins onthe viscoelastic properties of starch gels. Journal ofthe Science of Food and Agriculture, 37, 1125-1132.[18]Martin M L, Zeleznak K J, Hoseney R C. 1996.Amechanismof bread firming. I: role of starch swelling. Journal ofCereal Chemistry, 68, 498-503.[19]Mimouni B, Azanza J L, Raymond J. 1999. Influence of doubleenzymic hydrolyses on gluten functionality. Journal ofthe Science of Food and Agriculture, 79, 1048-1053.[20]Mimouni B, Raymand J, Merle-Desnoyers AM, Azanza J L,Ducastaing A. 1994. Combined acid deamidation andenzymic hydrolysis for improvement of the functionalproperties of wheat gluten. Journal of Cereal Science,21, 153-165.[21]Mohamed AA, Rayas-Duarte P. 2003. The effect of mixingand wheat protein/gluten on the gelatinization of wheatstarch. Journal of Food Chemistry, 81, 533-545.[22]Morris C F, King G E, Rubenthaler G L. 1997. Contributionof wheat flour fractions to peak hot paste viscosity.Journal of Cereal chemistry, 74, 147-153.[23]GB 5009.9-85. 1985. Method for determination for starch infood. China Bureau of Quality and TechnicalSupervision. pp. 154-155. (in Chinese)[24]GB 5497-85. 1985. Test of moisture in grain and oil stuffs.China Bureau of Quality and Technical Supervision.pp. 223-225. (in Chinese)[25]Ottenhof M A, Farhat I A. 2004. The effect of gluten on theretrogradation of wheat starch. Journal of CerealScience, 40, 269-274.[26]Popineau Y, Huchet B, Larré C, Bérot S. 2002. Foaming andemulsifying properties of fractions of gluten peptidesobtained by limited enzymatic hydrolysis andultrafiltration. Journal of Cereal Science, 35, 327-335.[27]Ragaee S, Abdel-Aal E M. 2006. Pasting properties of starchand protein in selected cereals and quality of their foodproducts. Journal of Food Chemistry, 95, 9-18.[28]Swanson C O, Andrews A C. 1945. Effects of papain, yeastwater cysteine, and glutathione on gluten dispersionor on disintegration as indicated by gluten recoveryand by gluten recovery and mixograph patterns.Journal of Cereal Chemistry, 22, 134-149.[29]Saiga A, Kanda K, Wei Z, Okumura T, Kaneko T, NishimuraT. 2002. Hypotensive activity of activity of protein andgluten hydrolysates obtained by protease treatment.Journal of Food Biochemistry, 26, 391-401.[30]Sumnu G, Ndife M K, Bayýndýrlý L. 1999. Effect of sugar,protein and water content on wheat starch gelatinizationdue to microwave heating. European Food ResearchTechnology, 209, 68-71.[31]Tsai C Y. 1974. The function of waxy locus in starchsynthesis in maize endosperm. Biochemical Genetics,11, 83-96.[32]Wang J S, Wei Z Y, Li L, Bian K, Zhao M M. 2009.Characteristics of enzymatic hydrolysis of thermaltreatedwheat gluten. Journal of Cereal Science, 50,205-209.[33]Xie L H, Chen N, Duan B W, Zhu Z W, Liao X Y. 2008.Impact of proteins on pasting and cooking propertiesof waxy and non-waxy rice. Journal of Cereal Science,47, 372-379.[34]Yang H J, McCalla AG. 1968. Action of proteolytic enzymeson wheat gluten. Canadian Journal of Biochemistry,46, 1019-1022.[35]Yasunaga T, Bushuk W, Irvine G N. 1968. Effect of papainon amylograph viscosity of flour. In: the 52nd AnnualMeeting. Los Angels, Calif., USA.Yun S H, Quail K,Moss R. 1996. Physicochemical propertiesof Australian wheat flours for white salted noodles.Journal of Cereal Science, 23, 181-189.[36]Zhang G Y, Hamaker B R. 2005. Sorghum (Sorghum bicolorL. Moench) flour pasting properties influenced by freefatty acids and protein. Journal of Cereal Chemistry,82, 534-540. |
| No Suggested Reading articles found! |
|
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
| |
Shared |
|
|
|
|
| |
Discussed |
|
|
|
|
