Investigation of functional properties of partially hydrolyzed proteins

✍ Scribed by Mietsch, F. ;Fehér, J. ;Halász, A.

• Publisher: John Wiley and Sons
• Year: 1989
• Tongue: English
• Weight: 286 KB
• Volume: 33
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19890330105

✦ Synopsis

Investigation of functional properties of partially hydro?yzed proteins F. MIETSCH, J. FE&R and A. HALASZ 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 @H) 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 w i t h low DH (below 10%) is significantly improved.

At the same time the enzymatic treatment decreases the water-binding capacity considerably but increases the velocity of water binding.