Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 346080
Title Characterisation and foaming properties of hydrolysates derived from rapeseed isolate
Author(s) Larré, C.; Mulder, W.J.; Sánchez-Vioque, R.; Lazko, J.; Bérot, S.; Guéguen, J.; Popineau, Y.
Source Colloids and Surfaces. B: Biointerfaces 49 (2006)1. - ISSN 0927-7765 - p. 40 - 48.
DOI https://doi.org/10.1016/j.colsurfb.2006.02.009
Department(s) AFSG Biobased Products
Publication type Refereed Article in a scientific journal
Publication year 2006
Keyword(s) brassica-napus l. - emulsifying properties - functional-properties - enzymatic-hydrolysis - beta-lactoglobulin - plant-proteins - peptides - gluten - albumin - whey
Abstract Two hydrolysis methods used to obtain rapeseed isolate derivates were compared: chemical hydrolysis performed under alkaline conditions and pepsic proteolysis performed under acidic conditions. The mean molecular weights obtained for the hydrolysates varied from 26 to 2.5 kDa, depending on the level of hydrolysis. Further characterisation showed that, at the same level of hydrolysis, the chemical hydrolysates differed by their charges and hydrophobicity from those derived from enzymatic digestion. Analysis of the foaming properties showed, for both cases, that a limited degree of hydrolysis, around 3%, was sufficient to optimise the foaming properties of the isolate despite the different physicochemical properties of the peptides generated. The study of foaming properties at basic, neutral and acidic pHs showed that the hydrolysate solutions yielded dense foams which drained slowly and which maintained a very stable volume under the three pH conditions tested.
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