Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin

M. Karamać, R. Amarowicz and H. Kostyra
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M. Karamać: Institute of Animal Reproduction and Food Research of Polish Academy of Sciences - Division of Food Science, Olsztyn, Poland
R. Amarowicz: Institute of Animal Reproduction and Food Research of Polish Academy of Sciences - Division of Food Science, Olsztyn, Poland
H. Kostyra: Institute of Animal Reproduction and Food Research of Polish Academy of Sciences - Division of Food Science, Olsztyn, Poland

Czech Journal of Food Sciences, 2002, vol. 20, issue 1, 1-6

Abstract: Two pea protein isolates, Pisane and Propulse, were hydrolysed by trypsin. The degree of hydrolysis (DH) was computed using a pH-stat method. Enzymatic treatment of the pea protein isolates was conducted at four different temperatures, namely 35, 40, 45 and 50°C. The relationship between DH and E/S ratio was studied at 50°C and at four different E/S ratios; these were 5, 15, 25, 35 mAU/g (AU - Anson unit). For Pisane the highest value of the final DH (10.4%) was obtained at 45°C, whereas for Propulse the optimal temperature was 50°C and a DH value of 13.2% was attained. In the case of Pisane, the highest DH (11.5%) was recorded if the enzyme/substrate ratio was 35 mAU/g whereas for Propulse, the highest DH (13.2%) was observed at an E/S ratio of 15 mAU / g.

Keywords: pea; protein isolates; enzymatic hydrolysis; enzyme/substrate ratio; temperature; trypsin (search for similar items in EconPapers)
Date: 2002
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DOI: 10.17221/3502-CJFS

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