Reduction of immunoreactive properties of pea globulins as the result of enzymatic modification

Szymkiewicz, A. and Jędrychowski, L. (2005) Reduction of immunoreactive properties of pea globulins as the result of enzymatic modification. Acta Alimentaria, 34 (3). pp. 295-306. ISSN 0139-3006

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Abstract

The possibilities of lowering the immunoreactive properties of hydrolysed pea globulins were examined in the presented work. The hydrolytic process with Alcalase, pepsin and trypsin was carried out at temperatures of 37 °C and 50 °C for 180 min. The highest degree of hydrolysis was obtained during hydrolysis with Alcalase (DH 25% at temperature of 50 °C). The highest reduction of immunoreactive properties of legumin and vicilin was observed after hydrolysis with trypsin (DH 12%) at 50 °C by 98% and 97.4%, respectively. Generally, the immunoreactivity of vicilin was reduced to a smaller extent than immunoreactivity of legumin during the hydrolysis processes analysed.

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