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Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread

Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety...

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Autores principales: Phongthai, Suphat, Singsaeng, Nuttapon, Nhoo-ied, Rossarin, Suwannatrai, Thipubol, Schönlechner, Regine, Unban, Kridsada, Klunklin, Warinporn, Laokuldilok, Thunnop, Phimolsiripol, Yuthana, Rawdkuen, Saroat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404560/
https://www.ncbi.nlm.nih.gov/pubmed/32708774
http://dx.doi.org/10.3390/foods9070942
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author Phongthai, Suphat
Singsaeng, Nuttapon
Nhoo-ied, Rossarin
Suwannatrai, Thipubol
Schönlechner, Regine
Unban, Kridsada
Klunklin, Warinporn
Laokuldilok, Thunnop
Phimolsiripol, Yuthana
Rawdkuen, Saroat
author_facet Phongthai, Suphat
Singsaeng, Nuttapon
Nhoo-ied, Rossarin
Suwannatrai, Thipubol
Schönlechner, Regine
Unban, Kridsada
Klunklin, Warinporn
Laokuldilok, Thunnop
Phimolsiripol, Yuthana
Rawdkuen, Saroat
author_sort Phongthai, Suphat
collection PubMed
description Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety Kalasin 2 (KAC431) protein was higher than that of a common variety, Kalasin 1 (KAC1) (p < 0.05). The protein molecular weight distributions of the two varieties of peanut detected by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were similar, ranging from 15 to 75 kDa, with a major protein band at 50–75 kDa. The antioxidant and functional properties of derived PHs were influenced by DH. Although the foaming ability of protein was improved by DH5%, it was obviously decreased upon increasing DH further. The best emulsifying properties were observed in PH with DH5% (p < 0.05). The incorporation of PH with a small DH, especially when produced using Flavourzyme, had a highly positive impact on the specific volume and relative elasticity of gluten-free bread. The effect of PHs on bread quality was highly correlated with their functional properties. This study suggests that partially enzymatically modified proteins are suitable for incorporation in food products such as bread and other gluten-free products.
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spelling pubmed-74045602020-08-11 Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread Phongthai, Suphat Singsaeng, Nuttapon Nhoo-ied, Rossarin Suwannatrai, Thipubol Schönlechner, Regine Unban, Kridsada Klunklin, Warinporn Laokuldilok, Thunnop Phimolsiripol, Yuthana Rawdkuen, Saroat Foods Article Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety Kalasin 2 (KAC431) protein was higher than that of a common variety, Kalasin 1 (KAC1) (p < 0.05). The protein molecular weight distributions of the two varieties of peanut detected by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were similar, ranging from 15 to 75 kDa, with a major protein band at 50–75 kDa. The antioxidant and functional properties of derived PHs were influenced by DH. Although the foaming ability of protein was improved by DH5%, it was obviously decreased upon increasing DH further. The best emulsifying properties were observed in PH with DH5% (p < 0.05). The incorporation of PH with a small DH, especially when produced using Flavourzyme, had a highly positive impact on the specific volume and relative elasticity of gluten-free bread. The effect of PHs on bread quality was highly correlated with their functional properties. This study suggests that partially enzymatically modified proteins are suitable for incorporation in food products such as bread and other gluten-free products. MDPI 2020-07-16 /pmc/articles/PMC7404560/ /pubmed/32708774 http://dx.doi.org/10.3390/foods9070942 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Phongthai, Suphat
Singsaeng, Nuttapon
Nhoo-ied, Rossarin
Suwannatrai, Thipubol
Schönlechner, Regine
Unban, Kridsada
Klunklin, Warinporn
Laokuldilok, Thunnop
Phimolsiripol, Yuthana
Rawdkuen, Saroat
Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread
title Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread
title_full Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread
title_fullStr Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread
title_full_unstemmed Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread
title_short Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread
title_sort properties of peanut (kac431) protein hydrolysates and their impact on the quality of gluten-free rice bread
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404560/
https://www.ncbi.nlm.nih.gov/pubmed/32708774
http://dx.doi.org/10.3390/foods9070942
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