Plant protein-derived peptides: frontiers in sustainable food system and applications

Nirmal, Nilesh; Khanashyam, Anandu Chandra; Shah, Kartik; Awasti, Nancy; Sajith Babu, Karthik; Ucak, İlknur; Afreen, Maliha; Hassoun, Abdo; Tuanthong, Arthittaya

doi:10.3389/fsufs.2024.1292297

Cited by 4 publications

References 213 publications

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Chemical composition, functional properties, physico‐chemical properties, and techno‐functional characteristics of Satureja protein hydrolysate stabilized in a gelatin matrix

Obeidnejad,

Kavoosi,

Saharkhiz

et al. 2024

Food Science & Nutrition

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The current evaluation was conducted to investigate the chemical composition and functional properties of protein hydrolysates from different Satureja species. The major amino acids (mg/100 g protein) in the protein from different Satureja species were arginine (6.06–14.37), asparagine (1.39–17.06), glutamine (2.42–11.60), glutamic acid (6.34–9.32), beta‐aminoisobutyric acid (3.31–10.29), alanine (4.64–9.59), aspartic acid (5.73–9.54), proline (4.25–8.14), leucine (3.63–5.69), serine (2.64–4.83), lysine (1.89–4.56), glycine (0.96–5.27), valine (2.76–4.83), and phenylalanine (2.86–3.75). Protein hydrolysates from Satureja species exhibited comparable antioxidant activity (IC50 = 0.270–0.328 mg/mL), anti‐linoleic acid oxidation (IC50 = 0.231–0.301 mg/mL), anti‐lecithin oxidation (IC50 = 0.198–0.258 mg/mL), anti‐starch oxidation (IC50 = 0.201–0.277 mg/mL), anti‐amylase activity (IC50 = 0.314–0.337 mg/mL), and anti‐lipase activity (IC50 = 0.309–0.369 mg/mL). The physico‐chemical properties of gelatin dispersion were electrical conductivity (1197 microsiemens/cm), osmolarity (190 milliosmol/kg), surface tension (45 mN/m), particle size (179 nm), zeta potential (−48 mV), and viscosity (4.92 mPa.s). Techno‐functional characteristics of freeze‐dried gelatin particles were as follows: water content (7.68%), water solubility (84.57%), water swelling (151.33%), hygroscopicity (38.20%), hydrophobicity (6.50 μg/g), emulsification activity (68.54%), emulsification stability (57.86%), foam expansion activity (56.08%), foam stability (41.84%), oil‐holding capacity (1.96 g/g), and water‐holding capacity (4.45 g/g). Protein hydrolysate causes minor changes in the physico‐chemical and techno‐functional properties of gelatin. The current investigation introduces Satureja protein hydrolysate as a possible functional and techno‐functional ingredient for bioactive food products for treating diabetes and oxidative stress and as a natural preservative for the food industry.

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