Investigation of functional properties of partially hydrolyzed proteins.
Hydrolyzates were prepared from soy protein and milk protein by treatment with Alcalase(R) 0.6 L and Neutrase(R) 0.5 L (NOVO INDUSTRI A/S, Bagsvaerd, Denmark). The pH-stat is a good method to control the change of degree of hydrolysis (DH) during enzymatic reactions and gives as well a good possibility to produce partially hydrolyzed products. In case of both investigated substrates we found a good correlation between the DH-values measured by pH-stat and TNBS-method. Determining the functional properties, we found that the emulsifying activity of hydrolyzates with low DH (below 10%) is significantly improved. At the same time the enzymatic treatment decreases the water-binding considerably but increases the velocity of water binding.
Mietsch
F
F
Central Research Institute of the Food Industry, Budapest, Hungary.
Fehér
J
J
Halász
A
A
D004355:Drug Stability; D004655:Emulsions; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D008894:Milk Proteins / Q000032:analysis; D014674:Plant Proteins, Dietary / Q000032:analysis; D011492:Protein Hydrolysates / Q000032:analysis*; D030262:Soybean Proteins; D014302:Trinitrobenzenesulfonic Acid; D014867:Water / Q000032:analysis
D004655:Emulsions; D008894:Milk Proteins; D014674:Plant Proteins, Dietary; D011492:Protein Hydrolysates; D030262:Soybean Proteins; D014867:Water; D014302:Trinitrobenzenesulfonic Acid