Chen, C. orcid.org/0009-0003-2555-347X, Murray, B.S. orcid.org/0000-0002-6493-1547 and Ettelaie, R. (2023) Surface Adsorption Properties of Peptides Produced by Non-optimum pH Pepsinolysis of Proteins: A Combined Experimental and Self-Consistent-Field Calculation Study. Journal of Colloid and Interface Science, 652 (Part A). pp. 405-417. ISSN 0021-9797
Abstract
Hypothesis Partial hydrolysis of large molecular weight (Mw), highly aggregated plant proteins is frequently used to improve their solubility. However, if this hydrolysis is extensive, random or nonselective, it is unlikely to improve functional properties such as surface activity, emulsion, or foam-stabilising capacity.
Experiments and simulation Soy protein isolate (SPI) was hydrolysed by pepsin under optimal (pH 2.1) and non-optimal (pH 4.7) conditions. The surface activity and emulsion stabilising capacity of the resultant peptides were measured and compared. The colloidal interactions between a pair of emulsion droplets were modelled via Self-Consistent-Field Calculations (SCFC).
Findings Hydrolysis at pH 2.1 and 4.7 resulted in a considerable increase in measured surface activity compared to the native (non-hydrolysed) SPI, but the hydrolysate from pH 2.1 was not as good an emulsion stabiliser as the hydrolysate (particularly the fraction Mw > 10 kDa) at pH 4.7. Furthermore, peptide analysis of the latter suggested it was dominated by a fragment of one of the major soy proteins β-conglycinin, with Mw ≈ 25 kDa. SCFC calculations confirmed that interactions mediated by adsorbed layers of this peptide point to it being an excellent emulsion stabiliser.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | © 2023 The Authors. Published by Elsevier Inc. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
Keywords: | Protein hydrolysates; Adsorption; Self-consistent field calculations (SCFC); Emulsion stability; Partial hydrolysis |
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 24 Aug 2023 14:45 |
Last Modified: | 24 Aug 2023 14:45 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.jcis.2023.08.040 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:202370 |