Effect of Different Classes of Proteases on Techno-functional Properties of Pea Protein Isolates

Author:

Kravchenko I. V.1,Furalyov V. A.1,Kostyleva E. V.2,Sereda A. S.2,Kurbatova E. I.2,Tsurikova N. V.2,Pshennikova E. S.1,Boyarintseva T. V.1,Popov V. O.1,Fedorov A. N.1

Affiliation:

1. Research Center of Biotechnology of the RAS

2. All-Russian Scientific Research Institute of Food Biotechnology — a Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

Abstract

The effect of four enzyme preparations: bacillolysin, agroprot, protozyme and protozyme C (Russia) on solubility, emulsifying activity, emulsion stability, foaming and foam stability of isolates preparated from two varieties of peas was studied. It is shown that treatment with enzymes can increase the solubility of isolates at pH 5 by more than 7 times, the index of emulsifying activity at pH 5 by 1.5 to 2 times, and at pH 6 by almost 1.5 times; the stability index of the emulsion increased by about 20% at pH 5, and by 1.7 times (in one of the varieties) at pH 6; foaming increased by 2.4 to 3 times at pH 5, and at pH 6 by 1.8 to 3.7 times; foam stability increased by 25 to 33% at pH 5 and by more than 1.5 times (in one of the varieties) at pH 6. The results obtained made it possible to select an enzyme preparation (bacterial alkaline serine protease) to improve the parameters of pea protein isolates intended for the manufacture of analogues of fermented milk products.

Publisher

The Russian Academy of Sciences

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