Improvement of shelf life of soymilk using immobilized protease of Oerskovia xanthineolytica NCIM 2839

Abstract

Protease enzyme has lot of commercial applications, so the cost-effective production of protease using sunflower oil seed waste was carried out from Oerskovia xanthineolyitca NCIM 2839. The maximum protease production was after 24 h of incubation with 2.5 % oil seed waste concentration. O. xanthineolytica was found to produce two proteases—P1 and P2. The proteases were purified using 60 % cold acetone precipitation and DEAE-cellulose ion exchange chromatography. SDS-PAGE revealed molecular weight of P1 and P2 was 36 and 24 kDa, respectively. P1 and P2 were optimally active at pH 7.0 and pH 7.5 at temperature 35 and 40 °C, respectively. Analysis of hydrolyzed product of P1 and P2 by HPLC reveals that the P1 has endoprotease and P2 has exoprotease activity. The treated soy milk with immobilized proteases showed increased shelf life and removal of off flavor.

A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies

“…Carbohydrase treatment (1.2% Celluclast 1.5 L, 3 h) improves the physical stability of soybean drinks during storage and ameliorates bean flavor [117]. It is generally believed that proteolysis will release low-molecular-weight peptides, resulting in bitter taste, but when Sahoo et al immobilized two non-commercial proteases derived from sunflower seeds, added them to soybean drink, and incubated them at 30 • C for 1 h, they found that the beany smell decreased and the pleasant smell increased [118]. Low-molecular-weight peptides produced after proteolysis are primarily composed of hydrophobic amino acids.…”

Application of enzymatic pre-treatments by carbohydrases and by protease during the soybase processing

“…Two non-commercial proteases from residual sunflower seeds were immobilized in calcium alginate spheres and incorporated into soymilk for enzymatic treatment at 30 °C for 1 h; this resulted in a product with reduced bean aroma and an increase in pleasant smell, in addition to an increased shelf life of 15 days compared to the 10 days of the non-treated sample. This was most likely due to the antimicrobial peptides released by enzymatic hydrolysis (Sahoo, Gaikwad, Ranveer, Dandge, & Waghmare, 2016).…”