Study on functional properties of tomato seed protein hydrolysates produced with various proteases

The effects of various proteases on the functional properties of tomato seed protein hydrolysates(TSPH)were determined. The difference of functional properties between TSPH and tomato seed protein isolate(TSPI)were compared.The hydrolytic process of tomato seed protein with different proteases were similar,the degree of hydrolysis increased with the hydrolysis time. The degree of hydrolysis of five different TSPHs in equal times varied with the proteases,which indicated that the hydrolysis efficiency of proteases was different. According to the result,the hydrolysis efficiency of alcalase was highest among them. The degree of hydrolysis of TSPH prepared with Alcalase was the highest which was 14.48%,while Papain was more effective in recovering of protein reached to 81.12%. The functional properties of TSPHs was better than that of TSPI. The functional properties of TSPH also varied with the protease. The highest surface hydrophobicity was observed for TSPH prepared by Protamex,the solubility of Trypsin-treated TSPH was the highest,and TSPH was prepared with Papain having the best emulsifying properties. Therefore,enzymatic hydrolysis of TSPH with different enzymes studied here was found to significantly improve protein functional properties,and which were also determined by different proteases,different tomato seed protein hydrolysate products with desirable functionalities could actually be selected according to the different proteases.