Czech J. Food Sci., 2002, 20(1):1-6 | DOI: 10.17221/3502-CJFS

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

M. Karamaĉ, R. Amarowicz, H. Kostyra
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences - Division of Food Science, Olsztyn, Poland

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.

Keywords: pea; protein isolates; enzymatic hydrolysis; enzyme, substrate ratio; temperature; trypsin

Published: February 28, 2002  Show citation

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Karamaĉ M, Amarowicz R, Kostyra H. Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin. Czech J. Food Sci. 2002;20(1):1-6. doi: 10.17221/3502-CJFS.
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