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Heat-pretreatment and enzymolysis behavior of the lotus seed protein.

Abstract：

:Lotus seed protein (LSP) was heat-pretreated before enzymolysis in order to seek a greater degree of hydrolysis (DH) during enzymatic hydrolysis. The parameters including substrate concentration, temperature, pH, and papain concentration were optimized by response surface methodology in the enzymolysis of the heat-pretreated LSP. The influence of substrate concentration on the non-pretreated LSP enzymolysis was assessed, and the enzymolysis was found to obey the Haldane model with inhibition by LSP substrate. The initial concentration of non-pretreated LSP was inferred theoretically to be 11.07 g/L in order to avoid substrate inhibition. On the other hand, Chrastil model was fitted and the diffusion resistance constant values were in the range of 0.5-0.6 for the diffusion-controlled encounter of enzyme and substrate, implying that diffusion was a rate-limiting step. The heat-pretreatment at 60 °C for 60 min could increase the DH of the LSP, which enhanced the efficiency of the enzymolysis by papain.

journal_name

Food Chem

journal_title

Food chemistry

authors

Pan AD,Zeng HY,Alain GB,Feng B

doi

10.1016/j.foodchem.2016.01.069

subject

Has Abstract

pub_date

2016-06-15 00:00:00

pages

230-6

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(16)30069-3

journal_volume

201

pub_type

杂志文章

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