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Studies on the Preparation of Protein Hydrolyzate from Coconut and Soybean Meals
Thesis Abstract:
This study was conducted to determine the effect of temperature, reaction time, and type and concentration of acid on the hydrolysis of coconut and soybean meals. Release of free amino nitrogen from peptide bonds was used as a measure of hydrolysis rate.
Results showed that both HCL and H2So4 effected complete hydrolysis of soybean and coconut proteins. Complete hydrolysis by HCL was obtained at the minimum condition of 6N and 24 hours reaction time at 110°C while H2SO4 required 18N and 24 hours reaction time at 95°C. In general, the lower the acid concentration used, the higher the temperature and the longer the time needed to effect complete hydrolysis.
H2SO4 caused considerably greater decomposition of amino acids than HCL during reaction time with higher acid concentrations. Determination of the individual amino acid composition of raw materials and products showed that amino acid from hydrolyzed coconut decomposed more rapidly than that from soybean because of the larger amount of carbohydrate in the former.
Sensory evaluation indicated that flavor development is a function of the free amino acid released which, in turn, is a function of acid concentration, reaction time and temperature. Flavor, however, could not be accounted for only by the released amino acid because of side reactions occurring at the same time.
Coconut meal generally gave a much poorer quality product than soybean meal. Products containing higher amounts of soybean hydrolyzate were given higher acceptability scores. In mixed formulations, raw materials mixed prior to hydrolysis were rated higher than those mixed after hydrolysis.
