Introduction - Properties of hydrolysates

6 important questions on Introduction - Properties of hydrolysates

What are the properties of protein hydrolysates in food products?

  • Nutritional
    • Easier digestibility
    • Loss of allergenicity
  • Bio-functional
    • Anti-microbial activity
    • ACE-inhibition
    • Anti-oxidant activity
    • Immunostimulation
    • Antithrombotic activity
    • Mineral binding
    • Opioid activity
  • Techno-functional
    • Solubility
    • Foam
    • Emulsion
    • Taste

Which enzyme is responsible for protein hydrolysis?


How can protein hydrolysates be characterised?

  • Degree of hydrolysis
  • Concentration of intact protein
  • Molecular weight distribution of peptides
  • Identification of the peptides
  • Quantification of the peptides

What is the effect of hydrolysis on the gel properties?

The higher the degree of hydrolysis, the wider the range of pH values in which the hydrolysate can form a gel.

For acid induced gelation of soy glycinin hydrolysates
  • DH=0% --> only at pH 5.4
  • DH=2.3% --> at pH 5.5, 6.8
  • DH=4.6% --> at pH 5.4, 6.9 and 7.6

At same pH but higher DH, different type of gel. More black holes --> syneresis.

Caused by changes in electrostatic and hydrophobic interactions.

What is the effect of hydrolysis on foams and emulsions?

  • Emulsion ability --> does not change
  • Emulsion stability --> decreases with higher DH
  • Foam ability --> quite similar, decreases a bit more with higher DH
  • Foam stability --> decreases at lot with higher DH

The foam properties of two hydrolysates made by different enzymes are compared. Why would the foam stability (at same DH) be much higher for the protamex than for the alcalase hydrolysate?

Even at one DH you may have different peptides, as well as different amounts of intact protein. Intact protein give good stability, small peptides don't stabilise interface well.

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