Abstract
In this paper, the effects of limited hydrolysis on functional properties, as well as on protein composition of laboratory-prepared pea protein isolates, were investigated. Pea protein isolates were hydrolyzed for either 15, 30 and 60 min with recombined chymosin (Maxiren). The effect of enzymatic action on solubility, emulsifying and foaming properties at different pH values (3.0; 5.0; 7.0 and 8.0) was monitored. Chymosin can be a very useful agent for improvement of functional properties of isolates. Action of this enzyme caused a low degree of hydrolysis (3.9–4.7%), but improved significantly functional properties of pea protein isolates (PPI), especially at lower pH values (3.0–5.0). At these pH values all hydrolysates had better solubility, emulsifying activity and foaming stability, while longer-treated samples (60 min) formed more stable emulsions at higher pH values (7.0, 8.0) than initial isolates. Also, regardless of pH value, all hydrolysates showed improved foaming ability. A moderate positive correlation between solubility and emulsifying activity index (EAI) (0.74) and negative correlation between solubility and foam stability (−0.60) as well as between foam stability (FS) and EAI (−0.77) were observed. Detected enhancement in functional properties was a result of partial hydrolysis of insoluble protein complexes.
Highlights
For a long time enzymatic hydrolysis has been recognized as relatively simple and a useful method for improving sensory and nutritive values of plant proteins
Enzymatic hydrolysis curves of pea protein isolate (PPI) obtained with chymosin are presented in Depending on the time of proteolysis, Degree of hydrolysis (DH) values were 3.9–4.7%, and were similar to the results obtained with trypsin by Karamać et al [38]
DH values chymosin-modified isolates were statistically significant at p < 0.05
Summary
For a long time enzymatic hydrolysis has been recognized as relatively simple and a useful method for improving sensory and nutritive values of plant proteins. Limited enzymatic hydrolysis is the safest way to obtain desirable functional properties such as gelling, foaming and emulsifying of plant based protein products the latest research [1,2,3] has shown that proteases-treated plant proteins possessed good antioxidant activities. Cowpea [13] were the object of limited enzymatic hydrolysis. Plant protein hydrolysates can be classified into two groups, partially hydrolyzed (degree of hydrolysis (DH) < 10%) and intensively hydrolyzed (DH > 10%) [26].
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