Structural characteristics of hydrolysates of proteins from extracted sunflower flour at the air-water interface.
The structural and topographical characteristics of a sunflower protein isolate (SPI) and its hydrolysates at different degrees of hydrolysis (DH = 5.62%, 23.5%, and 46.3%) spread at the air-water interface at pH 7 and 20 degrees C were determined from pi-A isotherms coupled with Brewster angle microscopy (BAM). The structural characteristics of SP hydrolysate spread monolayers depend on the degree of hydrolysis. We observed a significant shift of the pi-A(APPARENT) isotherms toward lower molecular areas as the degree of hydrolysis (DH) increased. This phenomenon was attributed to spreading of the protein at the interface, especially at DH 46.3%. A change in the monolayer structure was observed at a surface pressure of 12-15 mN/m. At a microscopic level, the heterogeneous monolayer structures visualized near the monolayer collapse and during the monolayer expansion proved the existence of large regions of protein aggregates. Reflectivity increased with surface pressure and was a maximum at the monolayer collapse. The monolayer thickness decreased as the degree of hydrolysis increased. These phenomena explain the poor functional properties for the formation and stabilization of a dispersion (emulsion or foam) of protein hydrolysates at high degrees of hydrolysis.
Conde
José Miñones
JM
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/. Prof. García González, 1, 41012-Sevilla.
Rodríguez Patino
Juan M
JM
Trillo
José Miñones
JM
D055592:Biophysical Phenomena; D001703:Biophysics; D005433:Flour; D006368:Helianthus / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007477:Ions; D046911:Macromolecular Substances / Q000737:chemistry; D008853:Microscopy; D010447:Peptide Hydrolases / Q000378:metabolism*; D010940:Plant Proteins / Q000737:chemistry* / Q000378:metabolism*; D011312:Pressure; D011487:Protein Conformation; D013499:Surface Properties; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000737:chemistry
D007477:Ions; D046911:Macromolecular Substances; D010940:Plant Proteins; D014867:Water; D010447:Peptide Hydrolases