I use 3 enzymes (protease, amylase and glucoamylase) to hydrolyse glycoprotein with optimum pH and temperature. The hydrolysates looks watery, which is the physical property that I want. However, the hydrolysates become solid gel after autoclave. I suspect that this might due to the types of enzymes that have been used in the hydrolysis.
If the enzymes are the one that cause gelation after autoclave, how to overcome it?
I would suspect you still have some residual starch or gelatin that is present. Amylase and glucoamylase stop cleaving once they reach a branch in the structure. I would suggest sterile filtering rather than autoclaving.
Thank you for helping out.
This could say that the protease does break down polypeptides (gelatin) into the moderate fragment of peptides. To fully hydrolyze the gelatin, I have to use other protease.
Instead of amylase and glucoamylase, what other food grade enzymes would you recommend to cleave the glycogen?
I am not an expert on enzymes. There are no alternatives to amylase or glucoamylase, however be sure your sample is acidified. For a protease use trypsin (or pepsin, I think) as long as it operates in acidic media (pH 3. I think).
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