Physicochemical and functional properties of Flavourzyme-extracted protein hydrolysate from oil palm leaves

Hau, Eng Huan; Teh, Soek Sin; Yeo, Siok Koon; Chua, Bee Lin; Owatworakit, Amorn; Xiao, Jianbo; Mah, Siau Hui

doi:10.1007/s13399-022-03584-w

Cited by 2 publications

(1 citation statement)

References 57 publications

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“…On the other hand, Flavourzyme is an endopeptidase, and partially an exopeptidase, that is mainly involved in the release of free amino acids. It has the potential of producing amino acids with ionizable C-terminal carboxylic and N-terminal amino groups with low concentrations [ 48 ]. Protamex is an endopeptidase like Alcalase [ 49 ], but its efficacy to hydrolyze a cricket protein in the study was lower than that of Alcalase.…”

Section: Resultsmentioning

confidence: 99%

Isolation and Identification of Antioxidant Peptides Derived from Cricket (Gryllus bimaculatus) Protein Fractions

Fashakin,

Tangjaidee,

Unban

et al. 2023

Insects

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Crickets contain high protein content that can be used to improve nutrition but are less exploited. This study was conducted to isolate different Cricket Protein Fractions including albumin, globulin, glutelin, and prolamin. All fractions were characterized and hydrolyzed by commercial enzymes. The results showed that the glutelin fractions had the highest extraction yields with 53.9 ± 2.12% (p < 0.05). Moreover, glutelin hydrolysate fraction prepared by Alcalase with a 16.35 ±0.29% hydrolysis degree was selected for further purification because of their high antioxidant activities, including ABTS radical-scavenging activity (0.44–0.55 µmol Trolox eq./g) and metal chelating activity (1721.99–1751.71 µmol EDTA eq./g). Two active fractions, GA-1 (<3 kDa) and GA-2 (<3 kDa), were collected from the consecutive purification of glutelin hydrolysates, which included processes such as membrane ultrafiltration and gel filtration. The fractions were analyzed by LC-MS/MS to obtain 10 peptides with 3–13 amino acids identified as TEAPLNPK, EVGA, KLL, TGNLPGAAHPLLL, AHLLT, LSPLYE, AGVL, VAAV, VAGL, and QLL with a molecular weight range of 359.23–721.37 Da in the two fractions. The amino acid sequence shows a prevalence of hydrophobic amino acids (50–100%) such as valine and leucine in the peptide chains, accounting for its high antioxidant activity. In conclusion, cricket glutelin hydrolysate prepared by Alcalase can serve as an alternative source of potent edible bioactive peptides in functional food products.

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Section: Resultsmentioning

confidence: 99%

Isolation and Identification of Antioxidant Peptides Derived from Cricket (Gryllus bimaculatus) Protein Fractions

Fashakin,

Tangjaidee,

Unban

et al. 2023

Insects

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Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive

Min,

Lee,

Kang

et al. 2024

Food Sci Anim Resour

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Yeast protein can be a nutritionally suitable auxiliary protein source in livestock food. The breakdown of proteins and thereby generating high-quality peptide, typically provides nutritional benefits. Enzyme hydrolysis has been effectively uesed to generate peptides; however, studies on the potential applications of different types of enzymes to produce yeast protein hydrolysates remain limited. This study investigated the effects of endo- (alcalase and neutrase) and exotype (flavourzyme and prozyme 2000P) enzyme treatments on yeast protein. Endotype enzymes facilitate a higher hydrolysis efficiency in yeast proteins than exotype enzymes. The highest degree of hydrolysis was observed for the protein treated with neutrase, which was followed by alcalase, prozyme 2000P, and flavourzyme. Furthermore, endotype enzyme treated proteins exhibited higher solubility than their exotype counterparts. Notably, the more uniform particle size distribution was observed in endotype treated yeast protein. Moreover, compared with the original yeast protein, the enzymatic protein hydrolysates possessed a higher content of β-sheets structures, indicating their higher structural stability. Regardless of enzyme type, enzyme treated protein possessed a higher total free amino acid content including essential amino acids. Therefore, this study provides significant insights into the production of protein hydrolysates as an alternative protein material.

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Physicochemical and functional properties of Flavourzyme-extracted protein hydrolysate from oil palm leaves

Cited by 2 publications

References 57 publications

Isolation and Identification of Antioxidant Peptides Derived from Cricket (Gryllus bimaculatus) Protein Fractions

Isolation and Identification of Antioxidant Peptides Derived from Cricket (Gryllus bimaculatus) Protein Fractions

Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive

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