Study on zein modified by alcalase to improve the emulsifying ability

ZHANG Jing-jing; DONG Yan-jiao; XIU Lin; LIU Jing-sheng

doi:10.13386/j.issn1002-0306.2014.18.047

ZHANG Jing-jing, DONG Yan-jiao, XIU Lin, LIU Jing-sheng. Study on zein modified by alcalase to improve the emulsifying ability[J]. Science and Technology of Food Industry, 2014, (18): 253-255. DOI: 10.13386/j.issn1002-0306.2014.18.047

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Study on zein modified by alcalase to improve the emulsifying ability

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To improve the emulsification of zein, this research applied the method of Alcalase hydrolyzation. The hydrolysis condition was optimized on the basis of substrate concentration, reaction temperature, alcalase concentration, pH, reaction time experiments. After the optimal reaction conditions of improving the emulsification of zein were concluded as follows:substrate concentration 2%, reaction temperature 45℃, enzyme amount2200U/g, pH8, reaction time 80 min. Under the optimal condition, the EA of zein was 0.558. The emulsification improved 5.26 times compared with non-hydrolyzed zein.

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Study on zein modified by alcalase to improve the emulsifying ability

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