Rapid enzymatic method for partial hydolysis of oilseed proteins for food uses

Abstract and Summary Plant enzymes were used to obtain partially hy‐drolyzed oilseed proteins. Hydrolysis of oilseed pro‐teins under different conditions of type of enzyme, enzyme concentration, temperature, and reaction time was investigated to develop optimum conditions. Pilot plant‐produced defatted peanut flour treated with a 0.5% aqueous solution of papain at 45 C yielded a product that had 50% more soluble protein but with no increase in the microbial count of the original flour. Hydrolysis reached equilibrium in 10‐15 min. Because of the mild reaction conditions of the method, enzymatic hydrolysis offers major advan‐tages over nonenzymatic methods for modifying plant proteins for incorporation in specialty food products.