Hidrolizovani proteini semena industrijske konoplje kao bioaktivni peptidi

Miroslav Hadnađev,Pavle Jovanov,Marijana Sakač,Tamara Dapčević-Hadnađev,Aleksandra Mišan,Manda Dizdar

doi:10.5937/jpea1802090h

Abstract

Hemp seed cake, a by-product of cold oil processing, represents a food waste material of high nutritional value. Therefore, in this research, it was used as starting raw material for bioactive peptides production. Alkali extraction followed by isoelectric precipitation was employed for hemp protein isolation. Subsequently, the influence of different enzymes (alcalase and pancreatin), as well as the degree of hydrolysis on the kinetics of different molecular weights peptides production and their antioxidant potential was investigated. The DPPH• scavenging activity of hemp protein hydrolysates and hemp protein isolate and their reducing power was determined. The obtained results showed that the strongest antioxidant activity exhibited peptides characterized by the highest degree of hydrolysis. In general, it was concluded that the properties of the obtained hydrolysates were dependent on the type and specificity of the employed protease, as well as the hydrolysistime.

Highlights

During the food processing, the occurrence of biologicalspecific waste is inevitable
Unlike numerous research papers comparing the action of different enzymes on theantioxidant activity of the protein hydrolysates bykeeping the time of hydrolysis constant, in this paper, the degree of hydrolysis (DH) for both enzymes was kept constant
This approach enabled comparison of enzymes specificity to certain protein sites rather than hydrolysis degrees on peptides antioxidant capacity. For both alcalase and pancreatin,hydrolysis was performed until a degree of hydrolysis of 3, 6 and 9 % was achieved.It can be seen in Figure 1that with the use of alcalase the desired degree of hydrolysis was reached for a shorter period of time than with the use of pancreatin

Summary

Introduction

The occurrence of biologicalspecific waste is inevitable. Oils cakes and meals generally contain high amount of protein, ranging from 15% to most commonly 50 %. Hemp seed proteins are generally comprised of two major fractions – edestin (globulin) and albumin (Patel et al, 1994;Tang et al, 2006). These proteins contain most of the essential amino acids (Wang et al, 2008).Comparedto soybean seed, hemp seed contains lower amount of trypsin inhibitors that limit protein digestion and subsequent protein absorption (Odani and Odani, 1998)

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