Characterisation and foaming properties of hydrolysates derived from rapeseed isolate

C. Larré, W.J. Mulder, R. Sánchez-Vioque, J. Lazko, S. Bérot, J. Guéguen, Y. Popineau

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    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.
    Original languageEnglish
    Pages (from-to)40-48
    JournalColloids and Surfaces. B: Biointerfaces
    Volume49
    Issue number1
    DOIs
    Publication statusPublished - 2006

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    Keywords

    • brassica-napus l.
    • emulsifying properties
    • functional-properties
    • enzymatic-hydrolysis
    • beta-lactoglobulin
    • plant-proteins
    • peptides
    • gluten
    • albumin
    • whey

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