Foaming characteristics of oat protein and modification by partial hydrolysis

dc.contributor.authorBrückner-Gühmann, Monika
dc.contributor.authorHeiden-Hecht, Theresia
dc.contributor.authorSözer, Nesli
dc.contributor.authorDrusch, Stephan
dc.date.accessioned2020-08-26T11:51:07Z
dc.date.available2020-08-26T11:51:07Z
dc.date.issued2018-08-28
dc.description.abstractFoaming ability of oat protein isolate (OPI) was analysed at pH 4 and 7. Foaming properties were influenced by partial hydrolysis with trypsin (OPT) and alcalase (OPA). The viscoelasticity of the protein film, the interactions between the protein molecules, and the network forming within the protein film were analysed by interfacial rheology. At pH 7, foams made of OPI and OPT were found to be stable with OPI showing the fastest foaming ability. At pH 4, the foaming properties of OPI were found to be poor due to limited solubility. The specific cleavage pattern of trypsin resulted in peptides with improved foaming properties, especially at pH 4, resulting in a homogenous foam structure, a fast foaming ability, and a highly viscoelastic interfacial film. The formation of a thick steric protein layer at pH 7 and the formation of strong hydrophobic interactions at pH 4 were found to be the dominating foam stabilisation mechanisms. In conclusion, oat protein may serve as a food ingredient with targeted functional properties.en
dc.identifier.eissn1438-2385
dc.identifier.issn1438-2377
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/11610
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-10496
dc.language.isoenen
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.ddc660 Chemische Verfahrenstechnikde
dc.subject.otherfoaming abilityen
dc.subject.otheroat protein isolateen
dc.subject.otherenzymatic hydrolysisen
dc.subject.otherinterfacial shear rheologyen
dc.subject.otherdilatational rheologyen
dc.titleFoaming characteristics of oat protein and modification by partial hydrolysisen
dc.typeArticleen
dc.type.versionacceptedVersionen
dcterms.bibliographicCitation.doi10.1007/s00217-018-3118-0en
dcterms.bibliographicCitation.issue12en
dcterms.bibliographicCitation.journaltitleEuropean Food Research and Technologyen
dcterms.bibliographicCitation.originalpublishernameSpringeren
dcterms.bibliographicCitation.originalpublisherplaceBerlin ; Heidelberg [u.a.]en
dcterms.bibliographicCitation.pageend2106en
dcterms.bibliographicCitation.pagestart2095en
dcterms.bibliographicCitation.volume244en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen

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