Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour

• Published in: Journal of Integrative Agriculture 2012-12, Vol.11 (12), p.1948-1957
• Main Authors: CHEN, Jian-sheng, TIAN, Ji-chun, DENG, Zhi-ying, ZHANG, Ying-xiang, FENG, Shou-li, YAN, Zuo-chen, ZHANG, Xin-ye, YUAN, Hui-qing
• Format: Article
• Language: English
• Subjects: gluten; hydrolysis; papain; pasting properties; wheat; wheat pasting properties papain gluten hydrolysis; 小麦面粉; 时间处理; 木瓜蛋白酶; 淀粉糊化; 糊化特性; 结构特性; 蛋白质网络; 蛋白酶水解
• ISSN: 2095-3119; 2352-3425
• DOI: 10.1016/S2095-3119(12)60451-1

As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exothermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. Pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration.