Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin

Abstract

In this paper, the effects of limited hydrolysis on functional properties, as well as on protein composition of laboratory-prepared pea protein isolates, were investigated. Pea protein isolates were hydrolyzed for either 15, 30 and 60 min with recombined chymosin (Maxiren). The effect of enzymatic action on solubility, emulsifying and foaming properties at different pH values (3.0; 5.0; 7.0 and 8.0) was monitored. Chymosin can be a very useful agent for improvement of functional properties of isolates. Action of this enzyme caused a low degree of hydrolysis (3.9–4.7%), but improved significantly functional properties of pea protein isolates (PPI), especially at lower pH values (3.0–5.0). At these pH values all hydrolysates had better solubility, emulsifying activity and foaming stability, while longer-treated samples (60 min) formed more stable emulsions at higher pH values (7.0, 8.0) than initial isolates. Also, regardless of pH value, all hydrolysates showed improved foaming ability. A moderate positive correlation between solubility and emulsifying activity index (EAI) (0.74) and negative correlation between solubility and foam stability (−0.60) as well as between foam stability (FS) and EAI (−0.77) were observed. Detected enhancement in functional properties was a result of partial hydrolysis of insoluble protein complexes.

Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates

“…Degree of hydrolysis in the range of 6.71-8.63% was observed in kidney bean protein isolates hydrolysed for 60 min and significant differences were observed in DH. Barac et al (2011) reported DH from 3.9 to 4.7% for pea protein isolates hydrolyzed with chymosin up to 60 min of hydrolysis. Govindaraju and Srinivas (2006) reported DH in the range of 3.4-14.7% for arachin protein treated with papain.…”

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

“…In general, stability of foams depends on the stability of the protein film formed in the gasliquid interfacial layer and its gas permeability (Barać et al 2011). Better foam stabilizers should be able to form greater protein-protein interactions that will increases viscosity and facilitate formation of a multilayer cohesive protein film at the interface (Panpipat and Chaijan 2017).…”

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

“…Foaming properties were expressed as foaming capacity (FC) and foam stability (FS) as described by Barac et al (2011Barac et al ( , 2012. Foaming was attained by bubbling a stream of air (6 dm 3 min −1 ) for 15 s through a Waters filter holder (Waters, USA) placed at the bottom of a 250 ml graduated column containing 30 ml 0.1 % protein solution in water adjusted to pH 3.0, 5.0, 7.0 and 8.0.…”

“…Furthermore, significantly different functionalities among isolates prepared from the same plant species were observed. Several studies (Pesic et al 2005;Khatib et al 2002;Maninder et al 2007;Barac et al 2010Barac et al , 2011) attributed this to different ratio for the major proteins, which is in turn influenced by genotype characteristics, environmental conditions and processing conditions (Periago et al 1998;Fuhrmeister and Meuser 2003;Dua et al 2009;Taherian et al 2011).…”