Limited enzymatic proteolysis increases the level of incorporation of canola proteins into mayonnaise

• Published in: Innovative food science & emerging technologies 2005-06, Vol.6 (2), p.195-202
• Main Authors: Aluko, R.E., McIntosh, T.
• Format: Article
• Language: English
• Subjects: canola meal; Canola protein; Egg yolk; emulsifiers; emulsifying properties; Emulsion; enzymatic hydrolysis; food additives; food processing; ingredients; Mayonnaise; plant source protein; Proleather FG-F; Protein hydrolysate; protein hydrolysates; proteinases; proteolysis
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2004.11.003

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. Modifications 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.