Ma-Con
Emiliedalsvej 125
8270 Højbjerg
Tlf.: +45 8627 7395
Fax: +45 8627 7393
lma@ma-con.dk
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Enzyme Hydrolysis
The ground raw material has to be mixed with water, and then heated to 55-70 0C.
The hydrolysis temperature is depending of the water content, raw material and enzyme blends.
The hydrolyzing time can vary from 20 minutes to 3 hours, depending on raw material, enzyme blends and finish product.
After the hydrolysis is terminated, the enzymes will be inactivating by heating to 90 0C in 10 minutes
In order to monitor the process it is in practical terms sufficient to measure pH and Brix
Changes of functional properties
When proteins are hydrolyzed, the functional proterties changes, that is mainly
Solubility
Emulsifying properties
Foaming properties
Viscosity
Gelation
Digestibility
Organoleptic properties
Osmolality
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