Hidrolisis Protein Teripang Hitam (Holothuria edulis) Menggunakan Bromelin Kasar dari Batang Nanas (Ananas comocus L)

Black sea cucumber is one type of sea cucumber whose protein content is quite high at 74-82%, not yet widely used by the community as a source of protein. One way to use it is to process the protein into a protein hydrolyzate using the bromelain enzyme which was isolated from pineapple stems. This study aims to determine the concentration of the bromelain enzyme extract and the optimum hydrolysis time to the value of the hydrolysis degree of the hydrolyzate of black sea cucumber protein. Protein hydrolysates are produced by variations of the crude bromelain concentration of 9%, 10%, 11%, and 12% (v/v) and hydrolysis time of 120, 180, 240, and 300 minutes. The results showed that the optimum degree of hydrolysis was obtained with the use of bromelain extract with a concentration of 12% with a value of 11.43% and a hydrolysis time of 240 minutes with a value of 19.17%.

Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates

Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the other eight CPHs were hydrolyzed by the action of Flavourzyme, an exoprotease. Alcalase-obtained CPHs showed significant antihypertensive properties particularly, the CPH obtained after 15 min of hydrolysis with Alcalase (CPH15A), which showed a 36.2% hydrolysis degree. In addition, CPH15A increased the antioxidant capacity compared to CPI. The CPH15A physicochemical composition was characterized and compared to chia defatted flour (CDF) and CPI, and its techno-functional properties were determined by in vitro experiments through the analysis of its oil absorption capacity, as well as the capacity and stability of foaming and emulsifying, resulting in an emulsifier and stabilizer better than the intact protein. Therefore, the present study revealed that CPH15A has potent antihypertensive and antioxidant properties and can constitute an effective alternative to other plant protein ingredients sources that are being used in the food industry.

Obtaining Protein Hydrolyzates By-products of Agaricus Bisporus

The mushroom industry generates non-marketable by-products that are not used or misused, these by-products are rich in protein and other beneficial compounds for health. Currently there is great interest in products rich in protein from agro-industrial waste, in this study was used mushroom by-products to obtain protein concentrates and isolates in order to improve functional properties, using a biotechnological process based on the use of proteases, with an effective approach for the maximum recovery of the components, maintaining their quality and effectiveness. It was used 4 different proteases (Alcalasa®, Flavourzyme®, Papain and Bioprotease LA-450) to determine which of them is most effective, the most efficient proteases that lead to a higher hydrolysis degree is used Bioprotease LA-450 and Alcalasa® (6.65 ± 0.6 and 6.21 ± 0.9) respectively, obtaining a higher amount of solubilized products (46.3 ± 3.6% and 41.7 ± 3%), as well as the Bioprotease LA-450, who presents a higher content of total proteins (51. 9 ± 4.8). This hydrolyzate, due to its composition: rich in amino acids, oligopeptides and peptides, can be used as a biofertilizer in agronomy, and as a nutraceutical or nutricosmetic in food or cosmetics. Keywords: Agaricus bisporus, Enzymes, Protein hydrolysates, By-product. Resumen La industria del champiñón genera subproductos no comercializables que no se utilizan o mal utilizan, estos subproductos son ricos en proteínas y otros compuestos beneficiosos para la salud. Actualmente existe gran interés en los productos ricos en proteína provenientes de residuos agroindustriales, en este estudio se utilizó los subproductos del champiñón para obtener concentrados y aislados de proteínas con el fin de mejorar las propiedades funcionales, utilizando un proceso biotecológico basado en el uso de proteasas, con un enfoque efectivo para la recuperación máxima de los componentes, manteniendo su calidad y efectividad. Se usó 4 diferentes proteasas (Alcalasa®, Flavourzyme®, Papaína y Bioproteasa LA-450) para determinar cuál de ellas es la más efectiva, las proteasas más eficientes que conducen a un mayor grado de hidrólisis es cuando se utilizan la Bioproteasa LA-450 y la Alcalasa® (6,65 ± 0,6 y 6,21 ± 0,9) respectivamente, obteniéndose mayor cantidad de productos solubilizados (46,3 ± 3,6% y 41,7 ± 3%), así como la Bioproteasa LA-450 que presenta mayor contenido de proteínas totales (51,9±4,8). Este hidrolizado debido a su composición: rico en aminoácidos, oligopéptidos y péptidos puede ser utilizado como biofertilizante en agronomía, y nutracéutico o nutricosmético en alimentación o cosmética. Palabras Clave: Agaricus bisporus, Enzimas, Hidrolizados proteicos, Subproducto.

Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules

Brewer’s spent yeast (BSY) is produced by the beer industry and has high nutritional value and great potential for producing high-value molecules, such as peptides, for nutraceutical, food and feed applications. In the present research, Flavourzyme® and Protamex® enzymes were selected for protein hydrolysis based on previous studies. The optimum conditions for the enzymatic hydrolysis were defined by response surface methodology (RSM) by the Box–Behnken design composed of four variables: temperature, pH, enzyme dosage and time. Protein content, hydrolysis degree and the anti-microbial and antioxidant bioactivities of obtained hydrolysates were quantified. Obtained results show that time, enzyme dosage and pH had the highest effect on protein extraction yield (PEY), degree of hydrolysis (DH) and antioxidant activity. Response variables ranged from 13.7 to 29.7% for PEY, from 6.3 to 35.7% for DH and from 0.65 to 1.65 g for Trolox equivalent antioxidant capacity. Antimicrobial activity, measured as minimum inhibitory concentration, against Aeromonas salmonicida, Bacillus cereus, Bacillus subtilis and Salmonella enterica, ranged from 6.25 to 50 mg/mL. Antioxidant and antimicrobial activity showed the potential use of BSY hydrolysates as an ingredient for functional foods.

Effects of Enzyme Types and Extraction Conditions on Protein Recovery and Antioxidant Properties of Hydrolysed Proteins Derived from Defatted Lemna minor

Lemna minor (L. minor), the common duckweed, contains a high protein substance and is considered as a good source of potential bioactive peptides. The objective of this study is to investigate the effect of enzymatic hydrolysis times (60–180 min) and enzyme concentrations (0.5–3.5%v/w) with Alcalase and Flavourzyme on the recovery, hydrolysis degree (DH), and antioxidant properties of peptides derived from defatted L. minor. The protein recovery, hydrolysis degree (DH), and antioxidant activities obtained by enzymatic were compared with the alkaline treatment method. The results showed that the protein recovery, DH values, and antioxidant activities were enhanced by increasing the enzyme concentration and hydrolysis time. Specifically, the recovery of protein and DH values reached the highest level after the enzymatic hydrolysis by Flavourzyme or Alcalase at 1.5 v/w enzyme for 120 min. At the same enzymatic hydrolysis condition, the samples hydrolyzed by Flavourzyme had a higher inhibitory effect on the ABTS•+ and DPPH•+ radical scavenging than those hydrolyzed by Alcalase and the alkaline treatment. Further study also showed that the DH values, amino acid contents, and antioxidant activities of the protein extracts were positively correlated. Thus, the extractions with Flavourzyme and Alcalse were a good method to produce a significant amount of amino acids and smaller peptides.

Karakteristik Hidrolisat Gelatin Tulang Itik Dengan Enzim Tripsin Sebagai Penghambat Alfa Amilase (α-Amylase Inhibitor)

Gelatin is extracted from beef or pork. One of the potential sources of gelatin to be developed apart from land base mammalian is from poultry, namely duck bones. Gelatin extraction from duck bones can be carried out by the acid method. Several studies have reported that hydrolysis of gelatin using various types of enzymes will increase its bioactivity, such as antioxidants, antibacterials, and antihyperglycemic (alpha amylase inhibitors). The purpose of this study was to determine the characteristics of duck bone gelatin which hydrolyzed with trypsin enzyme as an alpha amylase inhibitor. This study used nonfactorial completely randomized design (CRD) with different hydrolysis time treatments. Research parameters such as total soluble protein, TCA soluble protein, hydrolysis degree, and alpha amylase inhibitory activity. The results showed that the different treatment times for hydrolysis had a significant effect (P <0.05) on the TCA soluble protein value and the degree of hydrolysis. However, there was no significant effect (P> 0.05) on the total dissolved protein. 180 minutes hydrolysis treatment time with a concentration series of 250; 500; 1000; 2000 ppm has inhibitory activity against alpha amylase, respectively, 39.42; 41.75; 44.58; 48.11%. It has IC50 value of 2.74 mg / mL. The inhibitory activity was still weaker than the positive control for acarbose.

Multifunctional structural supercapacitor based on cement/PVA-KOH composite and graphene

Multifunctional structural supercapacitor based on the structural electrolyte of cement/PVA-KOH composite and the structural electrode of highly electrically graphene was fabricated with sandwich structure. A bicontinuous microstructure composed of PVA and hardened cement paste is formed. Flexible PVA in cement/PVA-KOH composite increases ions’ accessibility with graphene at the interface between the structural electrode and the structural electrolyte. The addition of KOH changes the structure of PVA from crystalline state to amorphous state. So PVA can complex and discomplex with KOH to realize ionic conduction. The effects of PVA’s content, polymerization degree and hydrolysis degree on the electrochemical properties and mechanical properties were analyzed. The composite’s ionic conductivity increases with PVA’s content and hydrolysis degree, and it shows a tendency of decreasing after increasing with PVA’s polymerization degree. Similarly, the specific capacitance of the structural supercapacitor also increases with PVA’s content and hydrolysis degree, but decreases with PVA’s polymerization degree. Compared with the polymerization degree, the hydrolysis degree plays a more prominent part in affecting the specific capacitance of the structural supercapacitors. For mechanical properties of cement/PVA-KOH composite, the compressive strength is mostly improved by PVA at a content of 2%. It decreases with PVA’s polymerization degree and increases with PVA’s hydrolysis degree. The conflict between the power density and energy density in structural energy storage is eased remarkably and the electrical and mechanical properties can be improved simultaneously. The two chief obstacles are tackled in the PVA1799-based structural supercapacitor.