Optimizing Functional Properties of Bambara Bean Protein Concentrate by Enzymatic Hydrolysis Using Pancreatin

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 2572-2580

  Mune Mune, Martin Alain ^a  

^a UNIVERSITY OF MAROUA   (Cameroon)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTROPHORESIS; EMULSIFICATION; ENZYMES; HYDROLYSIS; LIQUIDS; NITROGEN; OIL SHALE; OIL WELLS; OILS AND FATS; PROTEINS; PROTEOLYSIS; SODIUM DODECYL SULFATE; SODIUM SULFATE; SOLUBILITY;

FUNCTIONAL PROPERTIES; HYDROLYSIS CONDITIONS; NUTRITIONAL QUALITIES; OIL ABSORPTION CAPACITY; OIL HOLDING CAPACITIES; PROTEIN CONCENTRATES; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLID-TO-LIQUID RATIO;

ENZYMATIC HYDROLYSIS;

EID: 84953369409     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12507     Document Type: Article

References (25)

1. Achouri, A., Zhang, W. and Shiying, X. 1998. Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates. Food Res. Int. 31, 617-623.
2. AOAC. 1990. Official Methods of Analysis, 15th Ed., Association of Official Analytical Chemists, Arlington, VA.
3. Bora, P.S. 2002. Functional properties of native and succinylated lentil (Lens culinaris) globulins. Food Chem. 77, 171-176.
4. Cheftel, J.-C., Cuq, J.L. and Lorient, D. 1985. Protéines Alimentaires. Biochimie-Propriétés Fonctionnelles - Valeur Nutritionnelle-Modifications Chimiques, Lavoisier, Paris. Technique et documentation.
5. Clemente, A. 2000. Enzymatic protein hydrolysates in human nutrition. Trends Food Sci. Technol. 11, 254-262.
6. Cui, C., Zhao, M., Yuan, B., Zhang, Y. and Ren, J. 2013. Effect of pH and pepsin limited hydrolysis on the structure and functional properties of soybean protein hydrolysates. J. Food Sci. 78, C1871-C1877.
7. Drago, S.R. and Gonzalez, R.J. 2001. Foaming properties of enzymatically hydrolysed wheat gluten. Innov. Food Sci. Emerg. Technol. 1, 269-273.
8. Duke, J.A. 1981. Handbook of Legumes of World Economic Importance, pp. 307-310, Plenum Press, New York, NY.
9. Evans, M. 1970. Unilever method for preparing emulsion of edible oils. Netherlands Patent Appl. 6, 919, 619; German Patent 1, 964, 954.
10. Guan, X., Yao, H., Chen, Z., Shan, L. and Zhang, M. 2006. Some functional properties of oat bran protein concentrate modified by trypsin. Food Chem. 101, 163-170.
11. Kong, X., Zhou, H. and Qian, H. 2006. Enzymatic preparation and functional properties of wheat gluten hydrolysates. Food Chem. 101, 615-620.
12. Laemmli, U.K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680-685.
13. Lawal, O.S., Adebowale, K.O. and Adebowale, Y.A. 2007. Functional properties of native and chemically modified protein concentrates from Bambara groundnut. Food Res. Int. 40, 1003-1011.
14. Lawhon, J.T., Rooney, L., Carter, C.M. and Matti, K.F. 1972. A comparative study of the whipping potential of an extract from several oilseed flours. Cereal. Sci. Today 17, 240-243.
15. Minka, S.R. and Bruneteau, M. 2000. Partial chemical composition of Bambara pea [Vigna subterranea (L.) verde]. Food Chem. 68, 273-276.
16. Mune Mune, M.A., Mbome, L.I. and Minka, S.R. 2010. Optimization of protein concentrate preparation from Bambara bean using response surface methodology. J. Food Process Eng. 33, 398-412.
17. Mune Mune, M.A., Minka, S.R., Mbome, L.I. and Etoa, F.-X. 2011. Nutritional potential of Bambara bean protein concentrate. Pak. J. Nutr. 10, 112-119.
18. Mune Mune, M.A., Minka, S.R. and Mbome, L.I. 2013. Effects of increasing acylation and enzymatic hydrolysis on functional properties of Bambara bean (Vigna subterranea) protein concentrate. Acta Aliment. 43, 574-583.
19. Myers, R.H. and Montgomery, D.C. 2002. Response Surface Methodology: Process and Product Optimization Using Designed Experiments, 2nd Ed., Wiley, New York, NY.
20. Panyam, D. and Kilara, A. 1996. Enhancing the functionality of food proteins by enzymatic modification. Trends Food Sci. Technol. 7, 120-125.
21. Pearce, K.N. and Kinsella, J.E. 1978. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. J. Agric. Food Chem. 26, 716-723.
22. Surowka, K., Zmudzinski, D. and Surowka, J. 2004. Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components. Trends Food Sci. Technol. 15, 153-160.
23. Tan, M.C., Chin, N.L. and Yusof, Y.A. 2010. A Box-Behnken design for determining the optimum experimental condition of cake batter mixing. Food Bioprocess Technol. 5, 972-982.
24. Yin, S.-W., Tang, C.-H., Cao, J.-S., Hu, E.-K., Wen, Q.-B. and Yang, X.-Q. 2008. Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate. Food Chem. 106, 1004-1013.
25. Yusuf, A.A., Ayedun, H. and Sanni, L.O. 2008. Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and Bambara groundnut (Vigna subterranean). Food Chem. 111, 277-282.