Abstract
Chlorella sorokiniana protein isolates were enzymatically hydrolyzed using pepsin, bromelain, and thermolysin, with their molecular characteristics and bioactivities determined. Thermolysin hydrolysates exhibited the highest degree of hydrolysis (18.08% ± 1.13%). The sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) results showed that peptides with molecular weights <10 kDa were found in the hydrolysates compared to the protein isolates. Bioactivity assays revealed that pepsin peptide fraction <5 kDa showed the highest angiotensin‐converting enzyme (ACE)‐inhibitory (34.29% ± 3.45%) and DPPH radical scavenging activities (48.86% ± 1.95%), while pepsin peptide fraction <10 kDa demonstrated the highest reducing power with 0.2101% ± 0.02% absorbance. Moreover, antibacterial assessment revealed that pepsin hydrolysate and peptide fractions displayed inhibition to the test microorganisms. Overall, the present findings suggest that C. sorokiniana protein hydrolysates can be valuable bio‐ingredients with pharmaceutical and nutraceutical application potentials.
Highlights
Microalgae can be a good source of valuable nutrients for the growing demands for food and other beneficial substances of the increasing human population
The results showed that the protein extraction process produced an average yield of 4.40% of the C. sorokiniana protein isolates (CSPI), characterized by a protein content of 65.08% (Table 1)
The results revealed that thermolysin hydrolysates (CSHTh) have the highest degree of hydrolysis (DH) of 18.08%, followed by bromelain hydrolysates (CSHBr) with 15.93%, and, pepsin hydrolysates (CSHPe) with 8.16% after 4 hr of hydrolysis (Figure 1a)
Summary
Microalgae can be a good source of valuable nutrients for the growing demands for food and other beneficial substances of the increasing human population It has received much of the world's attention due to its potential application as a renewable resource and a promising alternative plant protein source (Bleakley & Hayes, 2017; Schwenzfeier, Wierenga, & Gruppen, 2011). Chlorella is considered as one of the most nutritionally and ecologically important microalgae with high protein content value higher than 50%. It is noted as GRAS (generally recognized as safe) product by the USFDA (US Food and Drug Administration) and a good source of protein for the production of protein hydrolysates (Bleakley & Hayes, 2017)
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