Role of enzymatic treatments in modifying the functional properties of rapeseed (Brassica campestris var. toria) meal

Abstract

Reaction parameters, such as type and concentration of enzyme, pH, temperature and time of incubation play a significant role in enzymatic hydrolysis. Out of five different enzymes used (pepsin, papain, trypsin, ficin and hemicellulase), ficin resulted in the maximum degree of hydrolysis and hemicellulase the minimum. Degree of hydrolysis increased significantly up to 60mg/g protein concentration after incubation with different enzymes at 40°C for 6 h at the specific optimum pH for each enzyme. Optimum pH, where maximum degree of hydrolysis occurred, was 5.0 and 7.0 for hemicellulase and trypsin respectively, and 6.0 for other enzymes. Optimum temperature for all the enzymes was 40°C. Extent of hydrolysis increased significantly up to 6 h of incubation with all the enzymes. Maximum increase in functional properties such as nitrogen solubility, water and fat absorption capacity, foaming properties occurred with ficin.