Functionality Changes in Proteins Following Action of Enzymes

Abstract

Various exogenous and endogenous enzymes alter the functional properties of food proteins. Proteolytic enzymes are the principal hydrolases that act on proteins to alter solubilities, to decrease gel formation and viscosity in solution, to modify foaming and emulsification properties, to yield desirable rheological and physical properties, and in the case of cheesemaking to induce gel formation. Other hydrolases such as phosphoprotein phosphatases, lactase, and myosin ATPase exert a direct or indirect effect on the physical properties of proteins. A limited number of oxidoreductases such as glucose oxidase, lipoxygenase, ascorbic acid oxidase, and dehydroascorbic acid reductase have been shown to alter the functional properties of proteins. Generally, a product of the oxidoreductase reaction is the modifying agent.

Effect of Actinidin on the Protein Solubility, Water Holding Capacity, Texture, Electrophoretic Pattern of Beef, and on the Quality Attributes of a Sausage Product

“…A number of proteolytic enzymes, artificially added, can act on the proteins of muscle (El‐Gharabawi and Whitaker 1962; Kang and Warner 1974; Richardson 1977). Proteolytic enzymes are known to increase the tenderness of beef when properly used (Du Bois and others 1972).…”

“…However, in many cases, it is desirable to artificially induce tenderization by applying exogenous enzymes to attain certain quality attributes (Muller 1995). Proteolytic enzymes of plant origin have been extensively studied and used for beef tenderization (Kang and Warner 1974; Foda 1976; Richardson 1977; Alder‐Nissen 1986; Muller 1995; Aishma and others 1996). Ficin, the sulfhydryl protease of the fig tree ( Ficus carica ) is reported to hydrolyze and increase solubility of muscle proteins and its application for beef tenderization has been suggested (El‐Gharabi and Whitaker 1962; Uhlig 1998; Matilus and others 1999; Ramezani and others 2003).…”

“…However, in many cases, it is desirable to artificially induce tenderization by applying exogenous enzymes to attain certain quality attributes (Muller 1995). Proteolytic enzymes of plant origin have been extensively studied and used for beef tenderization (Kang and Warner 1974;Foda 1976;Richardson 1977;Alder-Nissen 1986;Muller 1995;Aishma and others 1996). Ficin, MS 20080251 Submitted 4/6/2008, Accepted 1/18/2008.…”

Enzymatic Hydrolysis of Casein: Effect of Degree of Hydrolysis on Antigenicity and Physical Properties

“…Those studies showed improved solubility and enhanced emulsifying properties (Adler-Nissen and Olson, 1979;Chobert et al, 1988bChobert et al, , 1989Kim et al, 1990) or reduced emulsifying activity (Chobert et al, 1988a;Deeslie and Cheryan, 1988;Casella and Whitaker, 1990;Quaglia and Orban, 1990) depending on the hydrolysis conditions and the starting intact protein materials. While enzymatic hydrolysis of food proteins to modify functional properties is usually performed through limited proteolysis (Richardson, 1977), extensive hydrolysis is essential to render the proteins immunologically unreactive for feeding allergy-prone infants (Cordle et al, 1991). Functional properties of such extensively hydrolyzed food proteins, which are intended for manufacture of hypoallergenic infant formulae, have not been reported.…”

Effect of Chemically Modified Soy Proteins and Ficin‐tenderized Meat on the Quality Attributes of Sausage

“…Proteolytic enzymes of plant origin have been extensively studied and used for meat tenderization (Kang and Rice 1970;Kang and others 1974;Foda 1976;Richardson 1977;Dekker 1994;Muller 1995;Aishma and others 1996). Ficin, the sulfhydryl protease of the fig tree (Ficus carica), is reported to hydrolyze and increase solubility of muscle proteins, and its application for meat tenderization has been suggested (El-Gharabi and Whitaker 1963;Park 1994;Uhlig 1998).…”