Functional properties of hydrolysates from Phaseolus lunatus seeds

Summary Use of low degree of hydrolysis (DH < 10%) with enzymatic treatment can produce protein hydrolysates with functional properties superior to the raw material. Suspensions of Phaseolus lunatus protein isolate (PPI) were treated with one of two commercial enzymes (Alcalase or Flavourzyme) at 50 °C and pH 8.0. DH with Alcalase was greater than Flavourzyme at 5 or 15 min of reaction. Alcalase‐prepared hydrolysates had more peptides than those prepared with Flavourzyme. All the hydrolysates had higher solubility than the PPI, the highest being for the Alcalase‐prepared hydrolysate at 15 min reaction time. Overall, the Alcalase‐prepared hydrolysates had better solubility characteristics, whereas the Flavourzyme‐prepared hydrolysates had better film properties (maximum emulsifying capacity and the highest foam formation values). This is probably because of the greater ease of movement toward the interface as shown by their high surface hydrophobicity values. The Alcalase‐prepared hydrolysates had generally low or nonexistent film properties.