Optimum conditions for enzymatic degradation of some oilseed proteins

Abstract

Soybean, sesame seed, and rice bran meal proteins were hydrolyzed with two enzymes, namely, papain and bromelain. Experiments were carried out to elucidate the optimum condition for each enzyme when acting on each substrate separately. Results revealed that the highest relative activities for papain were achieved with E/S 0.06, 0.29, 0.19 and pH 7.2, 7.0, 7.0 for soybean, sesame, and rice bran meat proteins, respectively. Optimum temperature for papain while hydrolysing the three substrates was 50°C. When using bromelain optimum E/S resulting in highest relative activities were 0.067, 0.058 and 0.21 for soybean, sesame, and rice bran meal protein, respectively. Optimum pH was 6.0 and optimum temperature was 45°C for bromelain when hydrolysing the protein of the three substrates. A numerical correlation of enzymatic behaviour for the different substrates was calculated.