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Rapid enzymatic method for partial hydolysis of oilseed proteins for food uses
Author(s) -
Sekul Antonio A.,
Ory Robert L.
Publication year - 1977
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671369
Subject(s) - papain , hydrolysis , enzyme , chemistry , enzymatic hydrolysis , food science , chromatography , hydrolyzed protein , food products , plant protein , biochemistry
and Summary Plant enzymes were used to obtain partially hy‐drolyzed oilseed proteins. Hydrolysis of oilseed pro‐teins under different conditions of type of enzyme, enzyme concentration, temperature, and reaction time was investigated to develop optimum conditions. Pilot plant‐produced defatted peanut flour treated with a 0.5% aqueous solution of papain at 45 C yielded a product that had 50% more soluble protein but with no increase in the microbial count of the original flour. Hydrolysis reached equilibrium in 10‐15 min. Because of the mild reaction conditions of the method, enzymatic hydrolysis offers major advan‐tages over nonenzymatic methods for modifying plant proteins for incorporation in specialty food products.