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| 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 |
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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.
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Received: 17 November 2011
Accepted:
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| 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). |
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Corresponding Authors:
Correspondence TIAN Ji-chun, Tel/Fax: +86-538-8242040, E-mail: jctian9666@126.com
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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.
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