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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
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    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.

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