Improving the Emulsifying properties of canola meal protein isolate by enzymatic modification

Solubility in aqueous solution is a major prerequisite for protein functionality; the poor solubility of canola protein isolate (CPI) has thus limited its use in food processing. In this study, food grade enzymes: alcalase, trypsin, pepsin and chymotrypsin, were employed to hydrolyse CPI in order to improve its application as a food ingredient. The methods used to measure the extent of hydrolysis were weakly correlated, but there was an increase in the number of peptide bonds cleaved with time. The free amino acid also increased with time of hydrolysis, but the extent of hydrolysis was limited to 5% with all the enzymes under the conditions employed in this study. This limited hydrolysis, however improved emulsion stability generally among the hydrolysates employed. The improved functionality indicates that canola protein hydrolysate has potential for use as a food ingredient.