Comparison of enzymatic and alkaline treatment on hydrolysis yield and properties of tomato seed protein

In this study, yield, purity, degree of hydrolysis and molecular weight of protein produced by hydrolyzation of tomato seed using alkali at pH=10, 11 and 12, enzymatic extraction by Alcalase 2.4L and Flavourzyme 500L at concentration of 1 and 2%, and the combination of enzymatic and alkaline extraction were evaluated. The results showed that extraction yield of Alcalase- hydrolyzed protein was significantly higher than those for others (p0.05). However, it was found that alkaline treatment after enzymatic hydrolysis leads to decrease in purity of protein and extraction yield, compared to single treatment with enzyme. By the way, molecular weight of protein hydrolysates decreased proportional to extend of enzymatic treatment. Therefore, protein hydrolysate from Alcalase had peptides lower than 10 kDa due to the higher degree of hydrolysis. In general, protein extraction was influenced by pH, the type and concentration of enzyme that was used.