Effect of hydrolysis on the emulsification and antioxidant properties of plant-sourced proteins

Wang, Yong; Li, Ziqi; Li, He; Selomulya, Cordelia

doi:10.1016/j.cofs.2022.100949

Cited by 17 publications

(8 citation statements)

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“…The factors influencing the proteins hydrolysis efficiency (enzyme, hydrolysis duration, pH, temperature, etc.) are prone to modulate the antioxidant profile of the resulting peptides (Lee et al, 2008;Wang et al, 2022). Taking into account that the enzymes used in the present study for preparing the soy protein hydrolysates have different cleavage specificity, the antioxidant capacity was not correlated with DH values.…”

Section: Antioxidant Activity Of the Soy Protein Hydrolysatesmentioning

confidence: 68%

Effect of enzymolysis on the antioxidant activity and functional properties of the soluble soy proteins

Brumă Călin,

Dumitraşcu,

Vasilean

et al. 2023

Ann.UDJG.FoodTechnology

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Since multiple functionality of the protein derivatives is widely needed, identifying tools for modulating it is highly desired. The aim of the present study was to test the influence of three different endopeptidases, namely bromelain, Neutrase and trypsin, on the antioxidant and functional properties of the soy proteins. The soluble proteins content of the obtained hydrolysates varied with the hydrolysis degree, which ranged between 1.85% (in case of trypsin) and 10.27% (in case of bromelain). The resulting peptide mixtures exhibited higher antioxidant activity values compared to the native soluble proteins. Both DPPH and ABTS-based methods indicated that the sample hydrolysed with Neutrase was the most bioactive, whereas the sample prepared with trypsin exhibited the lowest antioxidant activity. The bioinformatics tools revealed that mainly the hydrophobic di- and tripeptides were responsible for the increased antioxidant activity of the hydrolysates. The impact of enzyme assisted hydrolysis on the functional properties was estimated by determining the foaming and emulsion forming properties of the hydrolysates. The best foaming properties were registered for the hydrolysate obtained with Neutrase (the overrun was by 25-50% higher compared to the native proteins). All tested emulsions exhibited predominant viscous like behaviour. The results indicated that soy proteins hydrolysis with bromelain, Neutrase and trypsin could be exploited for the knowledge-based improvement of the antioxidant activity or for modulating the functional properties of the protein derivatives.

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Section: Antioxidant Activity Of the Soy Protein Hydrolysatesmentioning

confidence: 68%

Effect of enzymolysis on the antioxidant activity and functional properties of the soluble soy proteins

Brumă Călin,

Dumitraşcu,

Vasilean

et al. 2023

Ann.UDJG.FoodTechnology

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“…HuPro protease can be supplemented under low-protein conditions to achieve a breeding effect that is similar to a positive control (antibiotic). Proteases can alter the bacterial diversity in the cecum, which has a positive effect on broilers ( Wang Y. et al, 2022 ).…”

Section: Application Of Microbial Proteasesmentioning

confidence: 99%

Microbial proteases and their applications

Song,

Zhang,

Wang

et al. 2023

Front. Microbiol.

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Proteases (proteinases or peptidases) are a class of hydrolases that cleave peptide chains in proteins. Endopeptidases are a type of protease that hydrolyze the internal peptide bonds of proteins, forming shorter peptides; exopeptidases hydrolyze the terminal peptide bonds from the C-terminal or N-terminal, forming free amino acids. Microbial proteases are a popular instrument in many industrial applications. In this review, the classification, detection, identification, and sources of microbial proteases are systematically introduced, as well as their applications in food, detergents, waste treatment, and biotechnology processes in the industry fields. In addition, recent studies on techniques used to express heterologous microbial proteases are summarized to describe the process of studying proteases. Finally, future developmental trends for microbial proteases are discussed.

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“…38 The impacts of enzyme selectivity and the level of hydrolysis on the emulsifying behavior are closely related to the structural characteristics of the polypeptides generated, such as their molecular size and the degree of hydrophobicity. 13,28,29 However, due to the large number of cleavable sites on plant proteins vulnerable to attack by enzymes, experimental investigations tend to be based on a highly heterogeneous system where a large diversity of protein fragments are simultaneously present. The number of potentially different fragments arising from possible cleavage of m susceptible bonds during partial hydrolysis scales as Bm 2 .…”

Section: Introductionmentioning

confidence: 99%

“…10,12,[24][25][26][27] A large body of work has shown that the hydrolysis conditions, mainly the degree of hydrolysis (DH) and the type of enzymes with different levels of selectivity towards peptide bonds are the governing factors in determining the emulsification-related functionalities of generated polypeptides. 23,28 For example, a relatively low degree of hydrolysis at 4% was found to produce polypeptides that were best at maintaining the stability of O/W emulsions, superior to intact native Fava bean protein isolate or those that had undergone extensive hydrolysis with higher DH values of 9% and 15%. 29 Similarly, our own previous study 13 involving polypeptides derived from soy protein and conjugated with maltodextrin, also provided evidence that a moderate hydrolysis with DH = 8% was desirable for improving the emulsifying capacities of soy proteins.…”

Section: Introductionmentioning

confidence: 99%

“…The above results have led to a more or less accepted view this days that limited hydrolysis can improve the emulsifying characteristics of proteins (particularly the less soluble storage plant-proteins), whereas too high a DH is usually not conducive for this purpose. 28 The plausible reason for this is that hydrolysis improves solubility of the proteins, a key consideration for possessing good emulsifying properties. 13,35 However, extensive fragmentation leads to relatively short polypeptide chains.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Emulsifying properties of plant-derived polypeptide and their conjugates: a self-consistent-field calculation study of the impact of hydrolysis

Ding,

Zengin,

Cheng

et al. 2023

Soft Matter

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Effect of hydrolysis on the emulsification and antioxidant properties of plant-sourced proteins

Cited by 17 publications

References 50 publications

Effect of enzymolysis on the antioxidant activity and functional properties of the soluble soy proteins

Effect of enzymolysis on the antioxidant activity and functional properties of the soluble soy proteins

Microbial proteases and their applications

Emulsifying properties of plant-derived polypeptide and their conjugates: a self-consistent-field calculation study of the impact of hydrolysis

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