Effects of Enzymatic Hydrolysis on the Functional Properties, Antioxidant Activity and Protein Structure of Black Soldier Fly (Hermetia illucens) Protein

The effects of chemical protein extraction, and enzymatic hydrolysis with Alcalase, papain and pepsin, on the functional properties, antioxidant activity, amino acid composition and protein structure of black soldier fly (H. illucens) larval protein were examined. Alcalase hydrolysates had the highest degree of hydrolysis (p < 0.05), with the highest hydrolysate and oil fraction yield (p < 0.05). Pepsin hydrolysates showed the lowest oil holding capacity (p < 0.05), whereas no significant differences were observed among other enzymes and protein concentrates (p > 0.05). The emulsifying stability and foam capacity were significantly lower in protein hydrolysates than protein concentrate (p < 0.05). The antioxidant activity of protein hydrolysates from protein concentrate and Alcalase was higher than that with papain and pepsin (p < 0.05), owing to the higher hydrophobic amino acid content. Raman spectroscopy indicated structural changes in protein α-helices and β-sheets after enzymatic hydrolysis.

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Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates

Czech Journal of Food Sciences ◽

10.17221/3503-cjfs ◽

2011 ◽

Vol 20 (No. 1) ◽

pp. 7-14 ◽

Cited By ~ 56

Author(s):

M. Hrčková ◽

M. Rusňáková ◽

J. Zemanovič

Keyword(s):

Enzymatic Hydrolysis ◽

Functional Properties ◽

Aqueous Dispersion ◽

Protein Hydrolysates ◽

Soy Flour ◽

Degree Of Hydrolysis ◽

Defatted Soy Flour ◽

Sds Page ◽

Soy Protein Hydrolysates ◽

Hydrolysis Of

Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of the DSF using three different proteases (Flavourzyme 1000 L, No-vozym FM 2.0 L and Alcalase 2.4 L FG). The highest degree of hydrolysis (DH 39.5) was observed in the presence of protease Flavourzyme. SPH were used for measuring functional properties (foaming stability, gelation). Treatment with Flavourzyme improved foaming of proteins of DSF. Foaming stability was low in the presence of Novozym. Proteases treated DSF showed good gelation properties, mainly in the case of treatment with Flavourzyme. SDS-PAGE analysis showed that after enzyme ad-dition to the 5% aqueous dispersion of DSF each enzyme degraded both b-conglycinin and glycinin. In general, the basic polypeptide from glycinin showed the highest resistance to proteolytic activity. The most abundant free amino acids in the hydrolysates were histidine (30%), leucine (24%) and tyrosine (19%) in the case of the treatment with proteases Alcalase and Novozym, and arginine (22.1%), leucine (10.6%) and phenylalanine (12.9%) in the case of the treatment with Flavourzyme.  

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Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates

Foods ◽

10.3390/foods9040381 ◽

2020 ◽

Vol 9 (4) ◽

pp. 381 ◽

Cited By ~ 3

Author(s):

Giulia Leni ◽

Lise Soetemans ◽

Augusta Caligiani ◽

Stefano Sforza ◽

Leen Bastiaens

Keyword(s):

Enzymatic Hydrolysis ◽

Functional Properties ◽

Protein Hydrolysate ◽

Preliminary Test ◽

Protein Hydrolysates ◽

Degree Of Hydrolysis ◽

Potential Implication ◽

Alphitobius Diaperinus ◽

Positive Effects ◽

Lesser Mealworm

Protein hydrolysates from lesser mealworm (Alphitobius diaperinus, LM) were obtained by enzymatic hydrolysis with protease from Bacillus licheniformis. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate with 15% of degree of hydrolysis (DH), optimum solubility property and oil holding capacity, but emulsifying and foaming ability were completely impaired. In order to investigate the potential implication of DH on techno-functional properties, a set of protein hydrolysates with a different DH was obtained by sub-sampling at different time points during three hours of enzymatic hydrolysis process. An increase in DH% had positive effects on the solubility property and oil holding ability, while a reduced emulsifying ability was observed up to five hours of hydrolysis. These results demonstrated that the enzymatic hydrolysis, if performed under controlled conditions and not for a long period, represents a valid method to extract high quality protein from insects with tailored techno-functionality, in order to produce tailored ingredients for feed and food purpose.

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Comparison of Yield, Antioxidant Activity and Functional Properties of Protein Hydrolysates from Tuna and Pollock Frame

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1327 ◽

2012 ◽

Vol 554-556 ◽

pp. 1327-1331

Author(s):

Li Jun Zhang ◽

Qian Cheng Zhao ◽

Bing Bing Wang ◽

Xue Wan ◽

Zhi Bo Li ◽

...

Keyword(s):

Antioxidant Activity ◽

Functional Properties ◽

Protein Hydrolysate ◽

Protein Hydrolysates ◽

Degree Of Hydrolysis ◽

Basic Composition ◽

Foaming Ability ◽

Hydrolysis Of ◽

Better Than

Protein hydrolysates from Tuna frame (TFPH) and Pollock frame (PFPH) were prepared by papain, respectively.The yield, the basic composition content, the antioxidant activity and functional properties (solubility, emulsifying and foaming ability) and the degree of hydrolysis of the protein hydrolysates were evaluated. Results suggest that solubility, antioxidant activity of protein hydrolysate from Pollock frame are better than that of tuna frame, but the yield is lower than that of tuna frame.

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Enzymatic hydrolysis (pepsin) assisted by ultrasound in the functional Properties of hydrolyzates from different collagens

Ciência Rural ◽

10.1590/0103-8478cr20170649 ◽

2018 ◽

Vol 48 (3) ◽

Cited By ~ 5

Author(s):

Alessandra Roseline Vidal ◽

Carine da Fonseca Cechin ◽

Rogério Luis Cansian ◽

Renius de Oliveira Mello ◽

Michele Mantelli Schmidt ◽

...

Keyword(s):

Antioxidant Activity ◽

Enzymatic Hydrolysis ◽

Functional Properties ◽

Degree Of Hydrolysis ◽

Gram Negative Bacteria ◽

Gram Positive Bacteria ◽

Hydrolysis Degree ◽

Lower Protein ◽

Hydrolysis Of ◽

Fiber Sample

ABSTRACT: Enzymatic hydrolysis (pepsin) assisted with or without ultrasound in the functional properties of hydrolyzates from different collagens were analyzed. Degree of hydrolysis, antioxidant activity (DPPH) and antimicrobial activity (MIC) were assessed. The treatment that resulted in greater antioxidant activity for the fiber sample was with the use of 4% of enzyme and concomitant ultrasound (40.7%), leading to a degree of hydrolysis of 21.7%. For the powdered fiber sample the hydrolysis treatment with use of 4% of enzyme resulted in lower protein content (6.97mg/mL), higher degree of hydrolysis (19.9%) and greater antioxidant activity (38.6%). The hydrolyzates showed inhibitory capacity against gram-negative bacteria Salmonella choleraesuis and gram-positive bacteria Staphylococcus aureus. It can be concluded that enzymatic hydrolysis concomitant or not with the use of ultrasound increased the functionality of the fiber and powdered fiber samples, for the other samples its use as supplementary treatment was not productive, due to the worse results of antioxidant activity (DPPH) reported. However, it provided greater hydrolysis degree.

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The effect of enzymatic hydrolysis on the antioxidant activities and amino acid profiles of defatted chia (Salvia hispanica L.) flour

Food Research ◽

10.26656/fr.2017.4(s4).003 ◽

2020 ◽

Vol 4 (S4) ◽

pp. 38-50

Author(s):

E.S.K. Ibrahim ◽

M.A. Ghani

Keyword(s):

Amino Acid ◽

Enzymatic Hydrolysis ◽

Aromatic Amino Acid ◽

Antioxidant Activities ◽

Block Design ◽

Protein Solubility ◽

Amino Acid Content ◽

Degree Of Hydrolysis ◽

Hydrolysis Time ◽

Amino Acid Profiles

The aim of this study was to determine the effect of enzymatic hydrolysis using different proteases (Alcalase® and papain) and hydrolysis period on antioxidative activities and amino acid profiles of hydrolysed chia peptides. The experiment has been carried out using a completely randomized block design. The protein from defatted chia flour (DCF) was first isolated using different extraction pH (pH 10; 11; 12) and precipitation pH (pH 3.5, 4.0 and 4.5) to determine the highest protein isolated (CI) yield. The chia isolate (CI) extracted using the combination treatment (pH 12, 3.5) demonstrated the highest protein content of 17.22% and was selected to further hydrolysed using Alcalase® and papain enzyme at different hydrolysis time. The degree of hydrolysis (DH), protein solubility and peptide content of the chia protein hydrolysates (CH) were observed. Alcalase®-CH and Papain-CH demonstrated the highest DH at 60 mins of hydrolysis with the value of 47.09% and 44.29%, respectively. The protein solubility and peptide content were directly proportional to the DH. The Alcalase®-CH hydrolysed at 60 mins exhibited the highest antioxidant activities as measured by DPPH, ABTS and FRAP assays with values of 35.46µM AAE, 34.45µM TE and 23.11 µM FeSO4.7H2O E, respectively. The Alcalase®- CH demonstrated higher (p<0.05) hydrophobic amino acid (42.51%) compared to and Papain-CH (37.25%,). The highest aromatic amino acid content also recorded by Alcalase®-CH (20.10%), whereas Papain-CH with the value of 15.54%. However, both CH exhibited higher hydrophilic and aromatic amino acid compared to DCF and CI. This result has proved that the enzymatic hydrolysis of CH using Alcalase® and papain improved the nutritional and antioxidant capabilities, thus potentially represent a naturally occurring antioxidant ingredient in the production of functional food and nutraceutical appliance with significant health benefits.

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SCREENING POTENTIAL ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF PROTEIN HYDROLYSATES DERIVED FROM GERMINATED LABLAB BEAN, PIGEON PEA AND KIDNEY BEAN

Journal of Health Sciences and Medicine ◽

10.24843/jhsm.2017.v01.i01.p07 ◽

2017 ◽

Vol 1 (1) ◽

pp. 24

Author(s):

Ketut Ratnayani ◽

Indriani Wisnu Susanto Panjaitan ◽

Ni Made Puspawati

Keyword(s):

Antioxidant Activity ◽

Enzymatic Hydrolysis ◽

Total Protein ◽

Protein Hydrolysate ◽

Biological Activities ◽

Antibacterial Activities ◽

Pigeon Pea ◽

Protein Hydrolysates ◽

Kidney Bean ◽

Degree Of Hydrolysis

Abstract Protein hydrolysate contains a mixture of various lengths of short peptides chain and free amino acids that may excert biological activities. This research aims to screen potential antioxidant and antibacterial activities of protein hydrolysate produced from three kinds of germinated beans i.e. lablab bean (Lablab purpureus), pigeon pea (Cajanus cajan (L.) Millsp) and kidney bean (Phaseolus vulgaris) through enzymatic hydrolysis process. The steps of research included germination process of the beans prior to total protein isolation, enzymatic hydrolysis of total protein isolates using pancreatin enzyme, evaluation of in vitro antioxidant activity of the hydrolysates protein using DPPH (1,1-diphenyl-2-picryl hydrazyl) method, and antibaterial activity testing towards Eschericia coli and Staphyllococcus aureus bacteria. The results revealed that pancreatine enzyme was able to hydrolyse germinated protein of lablab bean, pigeon pea and kidney bean at the experiment condition applied with degree of hydrolysis 34.12%, 27.44%, and 30,93% respectively. It was also found that protein hydrolysates of lablab bean, pigeon pea, and kidney bean demonstrated antioxidant activity which percentage radical DPPH scavenging activity of 84.02%, 68.97% and 67.89 %. On the other hand, all of those protein hydrolysates did not show any antibacterial activity towards Eschericia coli and Staphyllococcus aureus bacteria.

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Changes of Antioxidant Activity and the Isoflavone and Free Amino Acid Content of Fermented Tofu with Kimchi Ingredients and Lactic Acid Bacteria

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2013.42.1.096 ◽

2013 ◽

Vol 42 (1) ◽

pp. 96-101 ◽

Cited By ~ 1

Author(s):

Kyoung-Myoung Kang ◽

Shin-Ho Lee

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Amino Acid ◽

Lactic Acid Bacteria ◽

Free Amino Acid ◽

Acid Content ◽

Free Amino ◽

Amino Acid Content ◽

Free Amino Acid Content

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Muscle Protein Hydrolysates and Amino Acid Composition in Fish

Marine Drugs ◽

10.3390/md19070377 ◽

2021 ◽

Vol 19 (7) ◽

pp. 377

Author(s):

Bomi Ryu ◽

Kyung-Hoon Shin ◽

Se-Kwon Kim

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Muscle Protein ◽

Fish Muscle ◽

Amino Acid Profile ◽

Industrial Applications ◽

Protein Hydrolysates ◽

Added Value ◽

Degree Of Hydrolysis

Fish muscle, which accounts for 15%–25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value. The hydrolysate contains physiologically active amino acids and various essential nutrients, the contents of which depend on the source of protein, protease, hydrolysis method, hydrolysis conditions, and degree of hydrolysis. Therefore, it can be utilized for various industrial applications including use in nutraceuticals and pharmaceuticals to help improve the health of humans. This review discusses muscle protein hydrolysates generated from the muscles of various fish species, as well as their amino acid composition, and highlights their functional properties and bioactivity. In addition, the role of the amino acid profile in regulating the biological and physiological activities, nutrition, and bitter taste of hydrolysates is discussed.

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