Dear All,
I want to kindly ask a question about enzymatic hydrolysis of plant based proteins. We have proteases as Flavourzyme and we hydrolyze pea and wheat mixed protein. We construct a process using 10% protein and remaining distilled water at pH 7.0. We add enzyme as 2% of substrate and we start at 55°C. After 4 hours we rise the temperature up to 85 °C to inhibit enzyme. We see that pH is dropped to around 5.8-6.1. Then we add citric acid to drop pH to around 4.5. After that we are waiting for precipitation of dissolved proteins. As I know hydrolyzed proteins (actually peptides) soluble in water and the remaining proteins are insoluble. Precipitation time is too long. I want to ask about how I speed up the precipitation time of dissolved proteins? What can I do for this to get eclear transparent hydrolyzed protein solution? I am waiting for your precious replies. Thank you from now on!
I am not sure, where di you get that pH ~4.5 will result in protein precipitation. It is the case for casein (as this is the pI of the protein) but definitely not for all proteins.
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