Properties Of Protein Hydrolysates Research Articles

Properties of Protein Hydrolysates and Bioinformatics Prediction of Peptides Derived from Thermal and Enzymatic Process of Skipjack Tuna (Katsuwonus pelamis) Roe

Currently, the use of skipjack tuna (Katsuwonus pelamis) roe to produce hydrolysate is limited, although it is a potentially valuable resource. This study aimed to investigate the physical and chemical characteristics of protein hydrolysates from tuna roe using autoclave and enzymes (alcalase and trypsin at 0.5 and 1.0% w/v). Bioinformatics was also applied to analyze the identified peptides. The hydrolysates were determined for amino acid composition, peptide profile patterns, antioxidant activity, solubility and foaming properties. The proteins were separated by SDS-PAGE before tryptic digestion and peptide identification by nano LC-ESI-MS/MS. The putative bioactivities of the identified peptides were predicted using bioinformatics prediction tools. The main amino acids found in all hydrolysates were cysteine, glycine and arginine (16.26–20.65, 10.67–13.61 and 10.87–12.08 g/100 g protein, respectively). The hydrolysates obtained from autoclaving showed lower molecular weights than those by the enzymatic method. The 0.1 g/mL concentration of hydrolysates provided higher antioxidant activities compared to the others. All hydrolysates had high solubility and exhibited foaming capacity and foam stability. Putative anti-hypertensive, anti-virus and anti-parasite activities were highly abundant within the obtained peptides. Moreover, predicted muti-bioactivity was indicated for seven novel peptides. In the future work, these peptides should be experimentally validated for further applications.

Bioactivity and Functional Properties of Protein Hydrolysate from Muscle and Visceral Waste of Ribbon Fish (Lepturacanthus savala) Extracted by Three Different Proteolytic Enzymes

The study focuses on utilization of solid visceral waste from ribbon fish in preparation of protein hydrolysates, possessing bioactive properties. Three different proteolytic enzymes (alcalase 2.4 U/g, flavourzyme 500 U/g, and papain 1 U/mL) were used to standardize the preparation of visceral waste protein hydrolysates (VPH) in comparison to muscle protein hydrolysate (MPH). Based on the preliminary studies, the hydrolysis process was standardized to 4 h at 1.5 % (w/v) enzyme concentration. MPH and VPH form all the enzymes were taken to study the bioactive (ACE-1 and antioxidant activity) and functional properties. MPH and VPH extracted from alcalase (IC50 = 0.835 and 0.902 mg/mL) showed higher angiotensin converting enzyme-1 (ACE-1) inhibitory activity than flavourzyme (IC50 = 1.602 and 1.323 mg/mL) and papain (1.263 and 1.565 mg/mL). Similarly, alcalase extracted samples were showed higher levels of radical scavenging activity (IC50 = 2.538 and 2.835 mg/mL) than papain (IC50 = 8.382 and 9.389 mg/mL) and flavourzyme (IC50 = 10.562 and 11.56 mg/mL). The present study proves that visceral waste, which is often discarded in a larger quantity, polluting the environment can be converted into a nutraceutical component with greater health benefits.

Development of Technology for Obtaining Protein Hydrolysate from Camel Offal using Enzymatic Hydrolysis

The research is devoted to the creation of protein hydrolysate from camel wool offal. Protein deficiency in diets leads to the search for additional sources of protein. In this regard, protein hydrolysates are a promising reserve for enriching food products with proteins, the problems of obtaining which attract the attention of researchers. The quality and properties of protein hydrolysates are determined by the raw material, the method of hydrolysis and subsequent processing of the resulting product. The total protein content in offal can be from 19.5% (camel's legs with a put joint) to 21.2% (pork's legs), fat-from 3.2% (camel's legs with a put joint) to 21.0% (pork's legs). Data analysis shows that the fat content in camel offal is 2.25 times lower than in beef offal and in pork offal- 6.5 times, which will allow obtaining protein hydrolysate with higher storage capacity. It was found that the maximum degree of hydrolysis, the highest yield of protein hydrolysate in dry form was achieved at a temperature of 45°C with a hydrolysis duration of 8 h with the addition of 15% pancreatic suspension. As a result of the conducted research, the possibility of using camel offal in the production of protein hydrolysate is justified, optimal modes of obtaining protein hydrolysate are established and its nutritional value is evaluated.

Anti-cancer Properties of Protein Hydrolysate from the Posterior Salivary Gland of Amphioctopus membranaceus (Quoy & Gaimard, 1832)

The present study was carried out to evaluate the anti-cancer properties of protein hydrolysate from posterior salivary gland (PSG) of Amphioctopus membranaceus. The sample (octopus) was initially screened for species identification through CO-I gene. The PSG of the animal was homogenized and centrifuged at 6000 rpm for 10 min. Further, enzymatic hydrolysis was performed using papain enzyme at a dose of 2.5% w/w. Later the hydrolysate (supernatant) obtained was subjected to fractionation using gel permeation chromatography. 20 fractions were collected and the fraction 4 (OM-H) was found to have the maximum amount of protein content of 3.2 mg/mL. SDS-PAGE depicted prominent bands ranging from 14 to 25 kDa. The IC50 evaluation was studied using Vero cell lines that showed the cytotoxic effect of OM-H at 405 μg/mL and in HeLa cell lines 250 µg/mL showed the highest inhibition rate of 45.01%. Thus, the study showed that partially purified PSG hydrolysate was found to display good anti-cancer activity against human cancer cell lines.

Effect of Green Coffee Polyphenols on Properties of Protein Hydrolysates in Model Systems

Polyphenol-amino acid interactions during food processing cause deterioration of nutritional and organoleptic quality of proteins, peptides or free amino acids. This limits the possibility to supplement food reach in proteinaceous compounds in phenolics. The aim of this study was to assess, if encapsulation of hydroxycinnamic acids (HCAs) from green coffee, using inclusion in β-cyclodextrin (β-CD), may limit HCAs-peptides interactions. Three protein hydrolysates: from egg ovalbumin (EOH), whey protein (WPH) and soy protein (WPH) were used. After interactions a higher increase of molecular mass and degradation of essential amino acids, as well as limitation of proteolytic digestion were reported, compared to the controls. The interactions with HCAs contributed to a higher radical scavenging capacity and color deepening of peptides. Inclusion of HCAs in β-CD resulted in the limitation of HCAs-peptide interactions. Supplementing of HCAs to foods in a form of inclusion complexes could be a promising solution for reducing HCAs-peptides interactions. Practical Application Functional foods are often supplemented with polyphenols and proteinaceous compounds, such as protein isolates or protein hydrolysates. The interactions that occur between them during food processing and storage could significantly decrease their nutritional and pro-health properties. Thus it could be beneficial to protect polyphenols from these disadvantages changes by encapsulation. One of the possible solutions could be nanoencapsulation of polyphenols by inclusion into β-cyclodextrin (β-CD). This possibility was confirmed for hydroxycinnamic acids from green coffee. The interactions between them and three different protein hydrolysates were limited and, as a result, disadvantageous changes of nutritional and physicochemical properties were decreased.

Antioxidant properties of protein hydrolysate from Douchi by membrane ultrafiltration

ABSTRACTProtein extracted from Douchi was hydrolyzed by alcalase based on a single-factor experiment and response surface methodology was employed to optimize hydrolysis conditions. The optimum conditions were determined to be: 63℃ extraction temperature, 1.4% quantities of enzyme and substrate, and 1.7 h extraction time. The optimal protein hydrolysate was subsequently subjected to ultrafiltration, and the fraction of molecular weight 10–50 kDa was identified as the most potent contributor to antioxidant activity. Amino acid analysis indicated that acidic amino acids were the most abundant in all fractions of the protein hydrolysate. Infrared spectroscopy showed there were no significant differences in secondary structure between fractions.

Health promoting properties of protein hydrolysates produced from oil palm (Elaeis guineensis) kernel

This study aimed to determine the lipid-lowering properties, antioxidant capacity (AC) and angiotensin-I converting enzyme (ACE)-inhibitory activity of oil palm kernel protein hydrolysates (OPKHs) that were produced using protease and pepsin-pancreatin hydrolysis. The effects of the OPKHs on apolipoprotein B (apoB) secretion was assessed using HepG2 cells as a model and the AC of the OPKHs was determined based on ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP). Both protease and pepsin-pancreatin hydrolysates reduced apoB secretion significantly (p<0.05). The OPKHs scavenged ABTS radicals effectively and demonstrated a high reducing power even at a low concentration (1 mg/mL). The AC of the OPKHs was significantly correlated with the OPKHs protein content. However, the OPKHs demonstrated very low ACE-inhibitory activity. The pepsinpancreatin hydrolysate demonstrated significant lipidlowering properties, favourable AC and ACE inhibitory activity in compared to protease hydrolysate. Therefore, OPKH demonstrate the potential as a nutraceutical for functional foods.

Antioxidant Properties of Protein Hydrolysate Obtained from Oyster Saccostrea cucullata (Born, 1778)

The antioxidant activities of enzymatically hydrolyzed (protease from Bacillus cereus SU12) oyster (Saccostrea cucullata) protein were studied. The hydrolysate exhibited a strong antioxidant potential in 1, 1-diphenyl-2-picrylhydrazyl (DPPH, 85.7 ± 0.37%), followed by hydrogen peroxide radical scavenging activity (81.6 ± 0.3%), hydroxyl radical scavenging activity (79.32 ± 0.6%), and reducing power assay (2.63 ± 0.2 OD at 700 nm) at a concentration of 1 mg/mL. Due to the high antioxidant potential, the hydrolysate was purified in Sephadex G-25 gel filtration chromatography. The active peptide fraction was identified by DPPH and reducing power assay. The amino acid content of the purified active peptide fraction was analyzed by high performance liquid chromatography. The active fraction contained a good quantity of both essential and nonessential amino acids. The present study revealed that oyster (S. cucullata) protein hydrolysate is a potential source for natural antioxidants.

Effects of Two Pre-Treatment Methods on Functional Properties of Egg White Protein Hydrolysates Obtained by Pepsin

After Egg White Proteins (EWPs) were pre-treated by Conventional Heating (CH) Method and Microwave Irradiation (MWI), respectively, functional properties of protein hydrolysates from egg white hydrolyzed by pepsin was systemically investigated. The results indicated the maximum Degrees of Hydrolysis (DHs) of EWPs pre-treated by MWI could reach 19.81%, which was much more than that of EWPs pre-treated by CH. As the pH increased, the solubility of Egg White Protein Hydrolysates (EWPHs) gradually decreased, but the solubility of EWPHs originated from the proteins pre-treated by MWI was also significantly higher (p 0.05). According to the experimental results, the EWPHs have potential for use as a natural ingredient for emulsifying and wetting agent.

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

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.

Investigation of Enzymatic Hydrolysis Conditions on the Properties of Protein Hydrolysate from Fish Muscle (Collichthys niveatus) and Evaluation of Its Functional Properties

This study was carried out to investigate the enzymatic hydrolysis conditions on the properties of protein hydrolysate from fish muscle of the marine fish species Collichthys niveatus. About 160 fish samples were tested, and the analyzed fish species was found to be a lean fish with low fat (1.77 ± 0.01%) and high protein (16.76 ± 1.21%). Fish muscle of C. niveatus was carefully collected and hydrolyzed with four commercial enzymes: Alcalase, Neutrase, Protamex, and Flavourzyme under the conditions recommended by the manufacturers. Among the tested proteases, Neutrase catalyzed the hydrolysis process most effectively since the hydrolysate generated by Neutrase has the highest content of sweet and umami taste amino acids (SUA). The effect of hydrolysis conditions was further optimized using response surface methodology (RSM), and the optimum values for temperature, pH, and enzyme/substrate ratio (E/S ratio) were found to be 40.7 °C, 7.68, and 0.84%, respectively. Finally, the amino acid composition of the hydrolysate was analyzed by AccQ·Tag derivatization and HPLC-PDA determination. Major amino acids of the muscle of C. niveatus were threonine, glutamic acid, phenyalanine, tryptophan, and lysine, accounting for respectively 10.92%, 10.85%, 10.79%, 9.86%, and 9.76% of total amino acid content. The total content of essential amino acids was 970.7 ng·mL(-1), while that of nonessential amino acids was 709.1 ng·mL(-1). The results suggest that the fish muscle and its protein hydrolysate from C. niveatus provide a versatile supply of the benefits and can be incorporated as supplements in health-care foods.

Properties and uses of protein hydrolysates (Review)

Properties of protein hydrolysates and possible uses of these substances in research and various branches of industry are considered. The main problem discussed in this paper is the relationship between the degree of protein conversion and characteristics (structural-functional and physicochemical) of hydrolysates.