Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality.

ABSTRACT: This study aimed to modify plant protein mixture to improve their functionality and digestibility by limited hydrolysis. Soy protein isolate and corn zein were mixed at the ratio of 5:1 (w/w), followed by limited hydrolysis using papain from 15 to 30 min. The structural characteristics, in vitro digestibility, and functional properties were evaluated. Also, DPPH radical scavenging activity was determined. The results indicated that the molecular weight of different modified samples was largely reduced by limited hydrolysis, and the proportion of random coil was significantly increased. Furthermore, the solubility, foaming, emulsifying and water-holding capacity of hydrolyzed protein mixture were significantly improved, which were close to those of whey protein isolate. In

SUBMITTER: Wu D 

PROVIDER: S-EPMC11252778 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature