CHEMISTRY AND CHARACTERISTICS OF ENZYME-MODIFIED WHIPPING PROTEINS

Protein derivatives exhibiting aerating and whiping properties are produced by the action of a proteolytic enzyme on a suitable protein substrate, viz., wheat gluten, soy protein or casein. Various proteolytic enzymes can be utilized in the manufacture of the modified protein derivatives, but those enzymes displaying maximum proteolytic activity in the acid pH range produce whipping proteins with optimum aerating functionality and maximum stability characteristcs. Reaction parameters for the hydrolysis include: type of enzyme, enzyme concentration, temperature, pH and time of reaction. By careful control of these variables, modified proteins with unique and exceptional whipping properties can be produced. Enzyme-modified whipping proteins are bland, light cream-colored, spray-dried powders, soluble in hot or cold water, and functional over the entire pH range. Depending upon the source, protein and conditions of manufacture, products can be produced with a protein content ranging from as low as 50% to as high as 85%, and a whipping functionality equal to or twice that of egg albumen. Unlike egg albumen, these products do not coagulate to any appreciable degree when heated, and depending upon the specific end use of the product, this property may be either an advantage or disadvantage. © 1979 The American Oil Chemists' Society.