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Effects of limited enzymatic hydrolysis, pH, ionic strength and temperature on physicochemical and functional properties of palm (Elaeis guineensis Jacq.) kernel expeller protein

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Abstract

Limited hydrolysates ranging from 6.82 to 16.74 % degree of hydrolysis (DH) were produced from palm kernel expeller protein (PKP) using Alcalase. The nutritional value, physicochemical and functional properties of PKP and the hydrolysates, especially effects of DH, pH, ionic strength and temperature on these properties were studied. Results showed that all the hydrolysates showed higher nutritive value, better thermal stability and solubility (70.68–99.13 g/100 g) than PKP. The surface hydrophobicity, emulsifying properties and foaming activity were improved by limited enzymatic hydrolysis (DH: 6.82 to 11.72 %), whereas the foam stability, viscosity, water and oil holding capacity were negatively correlated with DH. Increase in ionic strength (from 0 to 0.4 mol/L) or temperature (from 30 to 50 °C) enhanced the solubility, emulsifying properties and foaming activity. But high temperature remarkably weakened the foaming properties and viscosity. Solubility, surface hydrophobicity and molecular weight influenced the emulsifying and foaming properties. PKP and the hydrolysates were good protein source.

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Acknowledgments

This work was supported by program of Science and Technology of 12th Five-year Plan (No. 2012BAD31B03). The authors also acknowledge Dr. Huafeng Zhang and Dr. Qing’an Zhang for their excellent technical assistance.

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Authors and Affiliations

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710062, China

    Yajun Zheng, Youlin Zhang & Runguang Zhang

  2. Coconut Research Institute of Chinese Tropical Agriculture Academic, Wenchang, 571339, China

    Yajun Zheng, Yan Li, Yufeng Zhang & Songlin Zhao

Authors
  1. Yajun Zheng
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  2. Yan Li
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  3. Youlin Zhang
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  4. Runguang Zhang
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  5. Yufeng Zhang
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  6. Songlin Zhao
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Corresponding author

Correspondence to Youlin Zhang.

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Highlights

• Limited enzymatic hydrolysis was useful to improve some functional properties

• Enzymatic hydrolysis decreased foam stability, viscosity, water/ oil holding capacity

• Increase in low ionic strength or temperature improved some functional properties

• Solubility and S0 made important contributions to emulsifying and foaming property

• The hydrolysates are good protein source for their good nutrient value and properties

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Zheng, Y., Li, Y., Zhang, Y. et al. Effects of limited enzymatic hydrolysis, pH, ionic strength and temperature on physicochemical and functional properties of palm (Elaeis guineensis Jacq.) kernel expeller protein. J Food Sci Technol 52, 6940–6952 (2015). https://doi.org/10.1007/s13197-015-1839-7

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  • DOI: https://doi.org/10.1007/s13197-015-1839-7

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