000			02707nam a22003735a 4500
001			69-2019
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008			210428s2019 xxu|||||s|||| 000 ||eng d
022			_a1943-3638
040			_aCL-ChUAC _bspa _cCL-ChUAC
041			_aeng _beng _feng
245	1	0	_aEffects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein _cEwelina Eckert ; Jay Han ; Kevin Swallow ; Zhigang Tian ; Marcela Jarpa‐Parra ; Lingyun Chen
336			_2rdacontent _atext _btxt
337			_2rdamedia _aunmediated _bn
338			_2rdacarrier _avolume _bnc
520	3		_aBackground and objectives Faba bean proteins isolates did not show sufficient functional properties for food applications due to poor solubility. Enzymatic treatments and ultrafiltration may improve solubility and functional properties of faba bean protein. The aim of the present work was to investigate the effect of different proteases (pepsin, trypsin, flavourzyme® 500 L, neutrase® 0.8 L), hydrolysis time and ultrafiltration technique on the physicochemical and functional characteristics of faba bean protein. Findings The protein solubility increased from 24.4% to 88.8% at pH 7 and 81.0% at pH 5 by pepsin hydrolysis (15 min). Their foaming capacity (FC) increased from 31.2% to 122.2% at pH 5 and 66.7% to 131.2% at pH 7 and the oil holding capacity (OHC) increased from 6.12 to 8.21 g/g by pepsin hydrolysis. Fraction I (Mw > 10 kDa) and II (Mw: 5–10 kDa) obtained after pepsin hydrolysis and ultrafiltration demonstrated further improved foaming and oil holding capacity and much improved emulsifying capacity. Conclusions Enzymatic hydrolysis and ultrafiltration provided a strategy to significantly improve faba bean protein solubility and functional properties. Significance and novelty Faba bean protein hydrolysates and ultrafiltration fractions are good sources of protein with excellent solubility and functionality.
650		4	_aEnzymatic hydrolysis
650		4	_aFaba bean protein
650		4	_aNutritive value
650		4	_aPhysiochemical and functional properties
650		4	_aUltrafiltration
700	1		_aEckert, Ewelina _ecoautor
700	1		_aHan, Jay _ecoautor
700	1		_aSwallow, Kevin _ecoautor
700	1		_aTian, Zhigang _ecoautor
700	1		_aJarpa‐Parra, Marcela _ecoautor
700	1		_aChen, Lingyun _ecoautor
773			_dNueva York, Estados Unidos _gVolume 96, Issue 4 July/August 2019 Pages 725-741 _tCereal Chemistry [artículo de revista]
856	4	1	_uhttp://bibliorepositorio.unach.cl/handle/BibUnACh/1728
942			_2ddc _cAREV
999			_c2366247 _d2366247