Limited enzymatic proteolysis increases the level of incorporation of canola proteins into mayonnaise |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China;2. School of Food Science, Jiangnan University, Wuxi, Jiangsu, 214122 PR China;3. Jiangsu Kang De Egg Industry Co., Ltd., Nantong, Jiangsu, 226600 PR China;1. State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing 100193, China;2. College of Bio-engineering, Henan University of Technology, Zhengzhou, Henan 450001, China;1. Department of Industrial Chemistry, Wrocław University of Economics, ul. Komandorska 118/120, 53-345 Wrocław, Poland;2. Laboratoire des IMRCP, UMR CNRS 5623, Université Paul Sabatier (Toulouse III), 31062 Toulouse Cédex 9, France;1. Agriculture and Agri-Food Canada, Saskatoon, SK, Canada;2. ARC ITTC for Functional Grains, Charles Sturt University, Wagga Wagga, NSW, Australia;3. University of Manitoba, Winnipeg, MB, Canada;4. Pilot Pflanzenöltechnologie Magdeburg e.V., Magdeburg, Germany;1. Technical University of Munich (TUM), TUM School of Life Sciences Weihenstephan, Alte Akademie 8, 85354 Freising, Germany;2. Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany |
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| Abstract: | An alkaline extract of canola meal was hydrolyzed using a protease (Proleather FG-F) for 2.5 and 10 min to obtain protein hydrolysates with 7% and 14% degree of hydrolysis (DH), respectively. The protein hydrolysates were used to replace up to 50% (w/w) of egg yolk in a model mayonnaise preparation and the effects on physicochemical properties determined. Unhydrolyzed canola proteins could only be incorporated into mayonnaise up to a maximum 15% (w/w) substitution of egg yolk without emulsion breakdown. At 7% DH, the canola protein could be used to substitute up to 20% (w/w) of egg yolk, while at 14% DH the maximum level of substitution was 50% (w/w). Increased level of canola protein products reduced the whiteness and increased the reddish-brown colour of mayonnaise. Mayonnaise that was stabilized by only egg yolk had the least particle size and highest viscosity when compared to emulsions stabilized by canola proteins. Stability studies showed that most of the mayonnaise preparations retained their physicochemical properties after storage for 4 weeks at 4 °C. The results suggest that limited protein hydrolysis can be used to increase the level of incorporation of globular proteins into mayonnaise preparations.Industrial relevanceModifications to the native structures of plant proteins remain a viable industrial option for improving their functionality in food systems. Therefore, the process described in this work could promote utilization of enzymatically modified canola proteins as suitable ingredients in the formulation of food emulsions. |
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