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

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 degrees C. The results suggest that limited protein hydrolysis can be used to increase the level of incorporation of globular proteins into mayonnaise preparations. (c) 2004 Elsevier Ltd. All rights reserved.