Rheological and AFM characteristic of hydrolysates produced by limited enzymic hydrolysis of extruded soy protein concentrate

• Autorzy: Witczak M. , Ptaszek A. , Surówka K. , Żmudziński D.
• Konferencja: Third International Conference on Engineering Rheology, ICER 2005
• Języki publikacji: EN

Abstrakty

EN

Structure and selected rheological properties of water suspensions of hydrolysates produced by limited enzymic hydrolysis of extruded soy protein concentrate were analyzed. The following enzymes were used for hydrolysis: Neutrase, Protamex and papain. The rheological measurements were performed using a rotationally Rheometer RS 150 (Haake, Germany) in the cone-plate system. Flow curves with controlled shear rate were determined. The shear rate varied within a range 1-100s-1. Time dependent curves for selected shear rates (1-100s-1) were also obtained. Surface of dispersion was studied with AFM Quesant "Nomad" model. The scanning was performed in the high resolution non contact mode. The rheological characteristics have been studied using a Cheng and Evans structural theory. The parameters of multiple exponential-type flow were estimated on the base of experimental data. These investigations have shown a significant influence of the enzyme used upon rheological properties of hydrolysis products' suspensions.

Słowa kluczowe

EN

rheology; AFM; limited proteolysis; extrusion

PL

reologia; AFM; białko sojowe; hydroliza enzymatyczna

• Wydawca: Oficyna Wydawnicza Uniwersytetu Zielonogórskiego
• Czasopismo: International Journal of Applied Mechanics and Engineering
• Rocznik: 2005
• Tom: Vol. 10, no spec
• Strony: 201--206
• Opis fizyczny: Bibliogr. 8 poz., tab., wykr.

Twórcy

autor

Witczak M.

• Faculty of Food Technology, University of Agriculture Balicka 122 Street, 30-149 Cracow, POLAND

autor

Ptaszek A.

• Faculty of Food Technology, University of Agriculture Balicka 122 Street, 30-149 Cracow, POLAND

autor

Surówka K.

• Faculty of Food Technology, University of Agriculture Balicka 122 Street, 30-149 Cracow, POLAND

autor

Żmudziński D.

• Faculty of Food Technology, University of Agriculture Balicka 122 Street, 30-149 Cracow, POLAND

Bibliografia

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• [5] Surówka K., Żmudziński D. and Surówka J. (2004): Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components. - Trends in Food Science & Technology, vol. 15, pp. 153-160.
• [6] Tiu C. and Boger D.V. (1974): Complete rheological characterization of time-dependent food products. - J. Texture Stud., vol.5, pp.329-338.
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• [8] Żmudziński D., Łasocha W. and Surówka K. (2003): The effect of enzymatic hydrolysis of soy protein concentrate on its physicochemical and functional properties. - Polish J. of Food and Nutrition Sciences, vol. 12, No.53, SI 2, pp. 163-170.