polish journal of food and nutrition sciences www.pan.olsztyn.pl/journal/ e-mail:
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Pol. J. Food Nutr. Sci. 2008, Vol. 58, No. 3, pp. 351-357
CHYMOTRYPTIC HYDROLYSIS OF LENTIL MEAL PROTEINS AND CHARACTERISTICS OF THE RESULTING HYDROLYSATES Magdalena Karamać, Anna Rybarczyk Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn Key words: lentil, chymotrypsin, degree of hydrolysis, hydrolysates, SDS-PAGE, SE-HPLC, astringency, bitterness Lentil meal proteins were treated by chymotrypsin. Hydrolysis was controlled with the pH-stat method. Degree of hydrolysis (DH) was evaluated and after 120 min of the process amounted to 13%. SDS-PAGE and SE-HPLC methods were used to study molecular weight distribution of lentil meal proteins and their chymotryptic hydrolysates of DH 2%, 4%, 8% and 12%. Bands in the range of 21–66 kDa were predominant on the electrophoregram of lentil proteins. Chymotrypsin treatment resulted in releasing the hydrolysis products of both high molecular weight (62,000; 30,500 Da) molecules and small peptides (
