IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v20y2002i1id3502-cjfs.html
   My bibliography  Save this article

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

Author

Listed:
  • 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)

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.

Suggested Citation

  • M. Karamać & R. Amarowicz & H. Kostyra, 2002. "Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 20(1), pages 1-6.
  • Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:1:id:3502-cjfs
    DOI: 10.17221/3502-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3502-CJFS.html
    Download Restriction: free of charge

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3502-CJFS.pdf
    Download Restriction: free of charge

    File URL: https://libkey.io/10.17221/3502-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Magdalena Karamać & Eva Sendrejová & Agnieszka Kosińska & Dana Urminská, 2007. "Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(6), pages 359-364.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:20:y:2002:i:1:id:3502-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.