Study on Structure and Properties of Hydrolyzed Rice Protein with High Emulsification Properties

YANG Zhenyu; YAN Jiakai; DUAN Yanhua; QIAO Xin; KONG Zhihao; XU Xingfeng

doi:10.13386/j.issn1002-0306.2022020046

Volume 43 Issue 19

Sep. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(19): 129-136. > DOI: 10.13386/j.issn1002-0306.2022020046

YANG Zhenyu, YAN Jiakai, DUAN Yanhua, et al. Study on Structure and Properties of Hydrolyzed Rice Protein with High Emulsification Properties[J]. Science and Technology of Food Industry, 2022, 43(19): 129−136. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020046.

Citation:

PDF (3780 KB)

Study on Structure and Properties of Hydrolyzed Rice Protein with High Emulsification Properties

1.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
2.
Haidu College, Qingdao Agricultural University, Laiyang 265200, China

More Information

Received Date: February 10, 2022
Available Online: July 27, 2022

Graphical Abstract

Abstract

Abstract

In order to explore the key components affecting the emulsification characteristics in hydrolyzed rice protein. rice protein was hydrolyzed by acidprotease, papain and trypsin, respectively. The relationships between the structural and functional properties of different hydrolyzed rice proteins were studied by surface hydrophobicity, Fourier transform infrared spectroscopy (FTIR), emulsifying activity index and emulsifying stability index. <5 kDa, 5~10 kDa, and >10 kDa were separated from the rice protein with degree of 2% treated with trypsin (trypsin 2%) by ultrafiltration. The interfacial tension, quartz crystal microbalance with dissipation (QCM-D), mean diameter particle, confocal laser scanning microscope (CLSM) and storage stability were measured to explore the influence of molecular weight on the interfacial characterization and emulsion stability. The results demonstrated that hydrolysates treated with trypsin exhibited the highest yield. Compared with the rice protein, the surface hydrophobicity of the enzymatic hydrolysis products declined significantly except for the rice protein with degree of 6% treated with trypsin (trypsin 6%). The secondary structure content revealed that the β-sheet contents of hydrolyzed rice protein significantly decreased, showing that the structure of hydrolyzed rice protein was more unfolded. The trypsin 2% exhibited the better emulsifying capacity. The mean diameter particle of <5 kDa-stabilized emulsions increased from 2.59 μm to 7.82 μm after 7 days storage. The result suggested that emulsion stabilized with <5 kDa had poor storage stability. >10 kDa had lower interfacial tension and thicker interfacial film than the others. The emulsion prepared by >10 kDa exhibited better emulsion stability. The results indicated that the emulsion stabilized by high molecular peptides was more stable than the smaller ones.
- rice protein,
- limited enzymatic hydrolysis,
- emulsifying characteristics,
- structural properties,
- interfacial characterization,
- stability

FullText(HTML)

References (33)

References

[1]	BERTON-CARABIN C C, SAGIS L, SCHROEN K. Formation, structure, and functionality of interfacial layers in food emulsions[J]. Annual Review of Food Science and Technology,2018,9(1):551−587. doi: 10.1146/annurev-food-030117-012405
[2]	AMAGLIANI L, O'REGAN J, KELLY A L, et al. The composition, extraction, functionality and applications of rice proteins: A review[J]. Trends in Food Science & Technology,2017,64:1−12.
[3]	ZOU L, XIE A, ZHU Y, et al. Cereal proteins in nanotechnology: Formulation of encapsulation and delivery systems[J]. Current Opinion in Food Science,2019,25:28−34. doi: 10.1016/j.cofs.2019.02.004
[4]	KLOST M, DRUSCH S. Functionalisation of pea protein by tryptic hydrolysis-characterisation of interfacial and functional pro-perties[J]. Food Hydrocolloids,2019,86:134−140. doi: 10.1016/j.foodhyd.2018.03.013
[5]	SINGH T P, SIDDIQI R A, SOGI D S. Enzymatic modification of rice bran protein: Impact on structural, antioxidant and fun-ctional properties[J]. LWT-Food Science and Technology,2021,138:110648. doi: 10.1016/j.lwt.2020.110648
[6]	ZHENG Z J, LI J X, LI J W, et al. Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes[J]. Food Hydrocolloids,2019,97:105222. doi: 10.1016/j.foodhyd.2019.105222
[7]	王焙, 张登科, 史咏梅, 等. 鲣鱼暗色肉抗菌肽的制备及分离纯化[J]. 食品与发酵工业,2019,45(19):104−111. [WANG B, ZHANG D K, SHI Y M, et al. Preparation and purification of antimicrobial peptides from dark meat of bonito[J]. Food and Fermentation Industries,2019,45(19):104−111. WANG B, ZHANG D K, SHI Y M, et al. Preparation and purification of antimicrobial peptides from dark meat of bonito[J]. Food and Fermentation Industries, 2019, 45(19): 104-111.
[8]	高育哲. 定位限制性酶解对大豆分离蛋白表面性质及结构特性的影响[D]. 哈尔滨: 东北农业大学, 2008 GANG Y Z. Surface properties and structure characteristics of soybean protein isolate with limited hydrolysis[D]. Harbin: Northeast Agricultural University, 2008.
[9]	李泓颉, 秦那日苏, 包小兰. 限制性酶解对亚麻籽蛋白功能特性、结构的影响及其在冰淇淋中的应用[J]. 中国粮油学报,2021,36(12):34−43. [LI H J, QIN N R S, BAO X L. Effect of restricted enzymatic hydrolysis on functional properties and structure of flaxseed protein and its application in ice cream[J]. Journal of the Chinese Cereals and Oils Association,2021,36(12):34−43. doi: 10.3969/j.issn.1003-0174.2021.12.007 LI H J, QIN N R S, BAO X L. Effect of restricted enzymatic hydrolysis on functional properties and structure of flaxseed protein and its application in ice cream[J]. Journal of the Chinese Cereals and Oils Association, 2021, 36(12): 34-43. doi: 10.3969/j.issn.1003-0174.2021.12.007
[10]	江连洲, 佟晓红, 刘宝华, 等. 酶种类对生物解离大豆蛋白酶解物功能性和苦味的影响[J]. 农业机械学报,2018,49(8):368−374. [JIANG L Z, TONG X H, LIU B H, et al. Effect of enzymatic species on function and bitterness of enzyme-assisted aqueous extraction soybean protein hydrolysates[J]. Transactions of the Chinese Society for Agricultural Machinery,2018,49(8):368−374. doi: 10.6041/j.issn.1000-1298.2018.08.044 JIANG L Z, TONG X H, LIU B H, et al. Effect of enzymatic species on function and bitterness of enzyme-assisted aqueous extraction soybean protein hydrolysates[J]. Transactions of the Chinese Society for Agricultural Machinery, 2018, 49(8): 368-374. doi: 10.6041/j.issn.1000-1298.2018.08.044
[11]	SCHRÖDER A, BERTON-CARABIN C, VENEMA P, et al. Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability[J]. Food Hydrocolloids,2017,73:129−140. doi: 10.1016/j.foodhyd.2017.06.001
[12]	XU X F, LIU W, LIU C M, et al. Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin[J]. Food Hydrocolloids,2016,61:251−60. doi: 10.1016/j.foodhyd.2016.05.023
[13]	ADLERNISSEN J. Enzymic hydrolysis of food proteins[J]. Canadian Medical Association Journal,1986,172(8):1783−1785.
[14]	CHEN L, CHEN J S, REN J Y, et al. Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties[J]. Food Hydrocolloids,2011,25(5):887. doi: 10.1016/j.foodhyd.2010.08.013
[15]	宋凯强, 刘鹏莉, 郑振佳, 等. 大蒜降压肽的制备及超滤分离[J]. 食品工业科技,2019,40(19):73−80. [SONG K Q, LIU P L, ZHENG Z J, et al. Preparation and ultrafiltration separation ofgarlic antihypertensive peptide[J]. Science and Technology of Food Industry,2019,40(19):73−80. SONG K Q, LIU P L, ZHENG Z J, et al. Preparation and ultrafiltration separation ofgarlic antihypertensive peptide[J]. Science and Technology of Food Industry, 2019, 40(19): 73-80.
[16]	王金梅. 大豆蛋白热聚集行为及界面、乳化性质研究[D]. 广州: 华南理工大学, 2012 WANG J M. Thermally aggregation behaviors, interfacial and emulsifying properties of soy protein[D]. Guangzhou: South China University of Technology, 2012.
[17]	ZHANG J L, MEI L, CHEN N N, et al. Study on β-lactoglobulin microgels adsorption onto a hydrophobic solid surface by QCM-D[J]. Food Hydrocolloids,2020,98:105320. doi: 10.1016/j.foodhyd.2019.105320
[18]	王霞, 康维良, 鹿保鑫, 等. 糖基化米糠蛋白纳米乳液的超声制备工艺优化及性质研究[J]. 中国食品学报,2019,19:191−202. [WANG Xia, KANG Weiliang, LU Baoxin, et al. Studies on optimization of ultrasonic process to prepare nanoemulsions emulsified by glycosylated rice bran protein and its properties[J]. Journal of Chinese Institute of Food Science and Technology,2019,19:191−202. Studies on optimization of ultrasonic process to prepare nanoemulsions emulsified by glycosylated rice bran protein and its properties[J]. Journal of Chinese Institute of Food Science and Technology, 2019, 19: 191−202.
[19]	HANAFI M A, HASHIM S N, CHAY S Y, et al. High angiotensin-I converting enzyme (ACE) inhibitory activity of Alcalase-digested green soybean (Glycine max) hydrolysates[J]. Food Research International,2018,106:589−597. doi: 10.1016/j.foodres.2018.01.030
[20]	刘健敏, 钟芳, 麻建国. 大豆生理活性肽的研究-酶法水解的工艺[J]. 无锡轻工大学学报,2004,23(3):41−45. [LIU J M, ZHONG F, MA J G. Soybean bioactive peptides (Ⅰ) -Technology of enzymatic hydrolysis[J]. Journal of Wuxi University of Light Industry,2004,23(3):41−45. LIU J M, ZHONG F, MA J G. Soybean bioactive peptides (Ⅰ) -Technology of enzymatic hydrolysis[J]. Journal of Wuxi University of Light Industry, 2004, 23(3): 41-45.
[21]	JUNG S, MURPHY P A, JOHNSON L A. Physicochemical and functional properties of soy protein substrates modified by low levels of protease hydrolysis[J]. Food Chemistry and Toxicology,2005,70(2):C180−C187.
[22]	AVRAMENKO N A, LOW N H, NICKERSON M T. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate[J]. Food Research International,2013,51(1):162−169. doi: 10.1016/j.foodres.2012.11.020
[23]	韩仁娇, 刘春红, 冯志彪. 不同酶切方式对乳清蛋白疏水性和乳化性的影响[J]. 中国乳品工业,2011,39(10):15−22. [HAN R J, LIU C H, FENG Z B. Effects of enzymatic hydrolysis on hydrophobicity and emulsifying properties of whey protein isolate[J]. China Dairy Industry,2011,39(10):15−22. doi: 10.3969/j.issn.1001-2230.2011.10.004 HAN R J, LIU C H, FENG Z B. Effects of enzymatic hydrolysis on hydrophobicity and emulsifying properties of whey protein isolate[J]. China Dairy Industry, 2011, 39(10): 15-22. doi: 10.3969/j.issn.1001-2230.2011.10.004
[24]	YONG Y H, YAMAGUCHI S, MATSUMURA Y. Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of wheat gluten[J]. Journal of Agricultural and Food Chemistry,2006,54(16):6034−6040. doi: 10.1021/jf060344u
[25]	JIANG Z Q, SONTAG-STROHM T, SALOVAARA H, et al. Oat protein solubility and emulsion properties improved by enzymatic deamidation[J]. Journal of Cereal Science,2015,64:126−132. doi: 10.1016/j.jcs.2015.04.010
[26]	LI P F, ZHANG W B, HAN X, et al. Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing[J]. Journal of Food Engineering,2017,204:64−72. doi: 10.1016/j.jfoodeng.2017.02.009
[27]	马晓雨, 陈先鑫, 胡振瀛, 等. 限制性酶解对大米蛋白结构、功能特性及体外抗氧化活性的影响[J]. 中国食品学报,2020,20(11):53−62. [MA X Y, CHEN X X, HU Z Y, et al. Effects of restrictive enzymatic hydrolysis on the structural and functional properties and in vitro antioxidant activity of rice protein[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(11):53−62. MA X Y, CHEN X X, HU Z Y, et al. Effects of restrictive enzymatic hydrolysis on the structural and functional properties and in vitro antioxidant activity of rice protein[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(11): 53-62.
[28]	GHRIBI A M, GAFSI I M, SILA A, et al. Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate[J]. Food Chemistry,2015,187:322−330. doi: 10.1016/j.foodchem.2015.04.109
[29]	TANG C H. Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility[J]. Critical Reviews in Food Science and Nutrition,2017,57(12):2636−2679. doi: 10.1080/10408398.2015.1067594
[30]	张小影, 齐宝坤, 孙禹凡, 等. 盐离子对大豆-乳清混合蛋白乳液的稳定性及界面特性的影响[J]. 食品工业科技,2021,42(6):22−28. [ZHANG X Y, QI B K, SUN Y F, et al. Effect of salt ion on the stability and interfacial adsorption characteristics of soybean-whey mixed protein emulsion[J]. Science and Technology of Food Industry,2021,42(6):22−28. ZHANG X Y, QI B K, SUN Y F, et al. Effect of salt ion on the stability and interfacial adsorption characteristics of soybean-whey mixed protein emulsion[J]. Science and Technology of Food Industry, 2021, 42(6): 22-28.
[31]	曲丹妮. pH诱导大豆种皮多糖油/水界面吸附行为演变机制[D]. 锦州: 渤海大学, 2021 QU D N. The evolution mechanism of pH-induced soy hull polysaccharides O/W interface adsorption behavior[D]. Jinzhou: Bohai University, 2021.
[32]	LIN D H, LOPEZ-SANCHEZ P, SELWAY N, et al. Viscoelastic properties of pectin/cellulose composites studied by QCM-D and oscillatory shear rheology[J]. Food Hydrocolloids,2018,79:13−19. doi: 10.1016/j.foodhyd.2017.12.019
[33]	FOUDAZI R, QAVI S, MASALOVA I, et al. Physical chemistry of highly concentrated emulsions[J]. Advances in Colloid and Interface Science,2015,220:78−91. doi: 10.1016/j.cis.2015.03.002

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	陈星星. 水产品中重金属分析技术的研究进展. 浙江农业科学. 2023(06): 1404-1407 .
2.	闫奕霏，高薪，汤修映. 基于近红外漫反射光谱的面包老化过程中非冻结水含量无损检测. 食品安全质量检测学报. 2022(22): 7264-7271 .