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Production of enzyme hydrolysates from flaxseed proteins and evaluation of their properties
HAŠKOVÁ, Kateřina
This thesis focuses on effect on antioxidant properties and chosen functional properties: solubility, water and fat holding capacity, emulsification activity and stability caused by hydrolysis of protein isolates (PI) made from three different flax varieties (Libra, Agriol and Raciol). Part of this work was production of PI from flax seed. For hydrolysis trypsin, alcalase and papain were used - hydrolysis by trypsin was the mildest, while hydrolysis by papain was the most intensive one. Dynamics and degree of hydrolysis were also observed. Solubility of PI and hydrolysates was discovered to be very high (almost 100%). On the contrary water holding capacity was lower (3,93 g/g and less) than fat holding capacity (4,34 g/g), which increased upon hydrolysis for most enzymes, while water holding capacity decreased. Emulsification activity rised (1,47×) under the effect of hydrolysis, however stability dropped (1,3×). The best emulsifiction properties were found out in trypsin hydrolysates. Hydrolysis caused great impact on content of polyphenols which were in alcalase hydrolysates up to 3× higher and on antioxidant activity which grew in papain hydrolysates up to 2,5×.
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