Soy and Rapeseed Protein Hydrolysis by the Enzyme Preparation Protosubtilin

Zinchenko, D. V.; Muranova, T. A.; Melanyina, L. A.; Belova, Nataliya; Мирошников, А. И.

doi:10.1134/s000368381803016x

Cited by 10 publications

(12 citation statements)

References 22 publications

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“…Rapeseed protein isolate (RPI), like soybean protein, is considered a suitable source of dietary protein when compared to other legume seeds due to the high bioavailability and excellent balance of essential amino acid composition (Adewole et al, ; Zinchenko et al, ). Research (Dong et al, ; Jang et al, ) has shown that RPI has some excellent functional properties, especially water retention, film‐forming, and gelling.…”

Section: Introductionmentioning

confidence: 99%

Effects of Succinylation on the Physicochemical Properties and Structural Characteristics of Edible Rapeseed Protein Isolate Films

Dai

et al. 2019

J Americ Oil Chem Soc

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This study described the manufacture and characterization of different levels of succinic anhydride (0-15%, w/w) on rapeseed protein isolate (RPI) films. Mechanical, barrier, optical, surface, microstructure, and thermal properties were investigated. Results showed that 5% succinylated rapeseed protein isolate (SRPI) film revealed the overall optimal properties. The mechanical and barrier properties of 5% SRPI film were enhanced significantly compared to the RPI film. The water vapor permeability values of RPI and 5% SRPI films were 0.77 and 0.32 g mm/[hour m 2 kPa], respectively. Succinylation improved the color of RPI. The contact angle of 5% SRPI film was 108.68 and was the most hydrophobic combination. Moreover, scanning electron microscopy images revealed that 5% SRPI showed a dense, homogenous, and smooth microstructure. Thermogravimetric analysis results verified a low level of succinylation strengthened the thermal resistance of SRPI films. The content of β-sheet was almost half of all secondary structures after succinylation, which was supported by analyses of Fourier transform infrared spectroscopy. Results demonstrated that succinylation could be employed to improve the properties of rapeseed protein and SRPI films have great potential to be used as edible films.

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Section: Introductionmentioning

confidence: 99%

Effects of Succinylation on the Physicochemical Properties and Structural Characteristics of Edible Rapeseed Protein Isolate Films

Dai

et al. 2019

J Americ Oil Chem Soc

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“…In many previous published works both with PS [6,16,18] and Alcalase [19,24] buffer systems are required to maintain the chosen pH. So we claim that deionized water is more preferable than buffer systems in the process of SPI hydrolysis on the industrial scale.…”

Section: Ph Of the Reaction Mixturementioning

confidence: 93%

“…A promising direction for increasing the digestibility of vegetable raw materials is the cleavage of protein macromolecules to low-molecular peptides and free amino acids, i.e., the production of protein hydrolysates. Some studies were conducted earlier [17,18]. In this works, the enzymatic hydrolysis of soy and rapeseed protein isolate with the enzyme preparation Protosubtilin G3x (PS) (Sibbiopharm, Russia) was considered.…”

Section: Figure 1 Amino Acid Profiles Of Commercially Available Plant-based and Proteinsmentioning

confidence: 99%

Investigation of Enzymatic Hydrolysis Kinetics of Soy Protein Isolate: Laboratory And Semi-Industrial Scale

Pozdnyakov¹,

Shilov²,

Lukin³

et al. 2022

Preprint

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Soy protein isolate is a worthy substitute for meat protein. However, its low level of digestibility limits its spread to new market niches. This problem can be solved by enzymatic hydrolysis of soy protein to peptides. Several research teams have already been solving this problem, but their results were obtained under laboratory conditions and do not provide information about the reproducibility of the results on an industrial scale. In this paper, we have compared the results of laboratory and semi-industrial experiments of enzymatic hydrolysis of protein. Also the kinetics of the reaction under different conditions is shown, and the final product is characterized. The obtained results of semi-industrial experiments can form the basis of industrial regulations for the production of soy protein hydrolysate as an easily digestible form of dietary protein for athletes and patients with digestive disorders.

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“…In another variation, the protease was used after the proteins had been recovered by alkaline extraction, with the aim of increasing the purity of the extracted protein. High purity protein (92%) was obtained from ground rapeseed meal after washing with ethanol, extracting in an alkaline NaCl solution and collecting the fraction <10k Da by ultrafiltration (Zinchenko et al, 2018). The proteins were successfully degraded into amino acids and oligopeptides when the extracted proteins were incubated with protosubtilin at a ratio of 20:1.…”

Section: Enzyme-assisted Processing Of Rapeseed Mealmentioning

confidence: 99%

A comparison in protein extraction from four major crop residues in Europe using chemical and enzymatic processes-a review

Baker

Charlton

2020

Innovative Food Science & Emerging Technologies

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Separation of crop waste into different constituents containing higher protein contents High protein yields using protein protocols relying on organic solvents, alkalis and acids Proteases appear to be effective in recovering high protein yields Lower yields with carbohydrases but functionality likely to be retained Mechanical pre-treatments can increase protein yields during an enzymatic approach

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Soy and Rapeseed Protein Hydrolysis by the Enzyme Preparation Protosubtilin

Cited by 10 publications

References 22 publications

Effects of Succinylation on the Physicochemical Properties and Structural Characteristics of Edible Rapeseed Protein Isolate Films

Effects of Succinylation on the Physicochemical Properties and Structural Characteristics of Edible Rapeseed Protein Isolate Films

Investigation of Enzymatic Hydrolysis Kinetics of Soy Protein Isolate: Laboratory And Semi-Industrial Scale

A comparison in protein extraction from four major crop residues in Europe using chemical and enzymatic processes-a review

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