OPTIMIZATION OF OAT FLOUR HYDROLYSIS WITH COMMERCIAL PROTEASES

A suspension containing oat flour (Avena sativa, L, cv Lodi) was treat ed with ten commercial protease preparations as part of a project to e nhance bread aroma and flavor. Enzyme activity on oat flour was determ ined by the degradation of proteins and the formation of amino groups, short peptides and amino acids, Hydrolysis reactions were optimized w ith respect to pH, incubation time, and protease and flour concentrati ons, Three commercial proteases were first screened using Fermizyme PS (TM) (Aspergillus oryzae) at 1000 HUT (Hemoglobin Units on Tyrosine ba sis) in 6-8 g of oat flour (previously heat-treated at 121 degrees C f or 20 min) and 24 mt of 50 mM phosphate buffer (pH 6.5). The best prot eolysis was obtained after 18 h at 45 degrees C, with stirring at 150 rpm.