ROLE OF ENZYMATIC TREATMENTS IN MODIFYING THE FUNCTIONAL-PROPERTIES OF RAPESEED (BRASSICA-CAMPESTRIS VAR. TORIA) MEAL

Reaction parameters, such as type and concentration of enzyme, pH, tem perature and time of incubation play a significant role in enzymatic h ydrolysis. Out of five different enzymes used (pepsin, papain, trypsin , ficin and hemicellulase), ficin resulted in the maximum degree of hy drolysis and hemicellulase the minimum. Degree of hydrolysis increased significantly up to 60 mg/g protein concentration after incubation wi th different enzymes at 40 degrees C for 6 h at the specific optimum p H for each enzyme. Optimum pH, where maximum degree of hydrolysis occu rred, was 5.0 and 7.0 for hemicellulase and trypsin respectively, and 6.0 for other enzymes. Optimum temperature for all the enzymes was 40 degrees C. Extent of hydrolysis increased significantly up to 6 h of i ncubation with all the enzymes. Maximum increase in functional propert ies such as nitrogen solubility, water and fat absorption capacity, fo aming properties occurred with ficin.