Food and Fermentation Industries >

2023 , Vol. 49 >Issue 24: 111 - 117

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035058

Structural and functional properties of hemp protein isolate hydrolysates obtained with different proteases

  • ZHU Xiuqing ,
  • WANG Yuan ,
  • ZHU Ying ,
  • AN Yuexin ,
  • HUANG Yuyang ,
  • SUN Bingyu ,
  • XIA Xiaoyu
Expand
  • 1(College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150028, China)
    2(Soybean Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China)

Received date: 2023-02-08

  Revised date: 2023-03-07

  Online published: 2024-01-17

Fold

Abstract

In this study, hemp protein isolate was hydrolyzed by six proteases (Papain, Flavourzyme, Pepsin, Trypsin, Neutrase and Alcalase), and the effects on the structural and functional properties of different protease hydrolysates were compared. The results showed that six proteases could produce more small molecule peptides, which showed an increase in the proportion of β-turns and random curls structure with the reduce in the proportion of β-sheet structure. Meanwhile, the hydrolysis would increase the absolute value of zeta potential and solubility. The Alcalase hydrolysates had great degree of hydrolysis (24.7±0.46)%, peptide content (13.43±0.26) mg/mL and zeta potential value (16.20±0.83) mV, the papain hydrolysates had the best foaming ability (68.85±1.22)% and foam stability (80.06±2.32)%, the pepsin hydrolysates had the highest solubility (83.31±2.51)%, and the Neutrase hydrolysates had the best emulsification ability. These results exhibited the structure, interfacial properties and antioxidant activity changes of hemp protein after different protease treatments, which would provide a theoretical basis for its application as a functional food additive in the food industry.

Key words： hemp protein; protease; enzymatic hydrolysates; structural; functional properties

Cite this article

ZHU Xiuqing , WANG Yuan , ZHU Ying , AN Yuexin , HUANG Yuyang , SUN Bingyu , XIA Xiaoyu . Structural and functional properties of hemp protein isolate hydrolysates obtained with different proteases[J]. Food and Fermentation Industries, 2023 , 49(24) : 111 -117 . DOI: 10.13995/j.cnki.11-1802/ts.035058

References

[1] DO EVANGELHO J A, VANIER N L, PINTO V Z, et al.Black bean (Phaseolus vulgaris L.) protein hydrolysates:Physicochemical and functional properties[J].Food Chemistry, 2017, 214:460-467.
[2] FENG X, ZHU Y Y, LIU Q, et al.Effects of bromelain tenderisation on myofibrillar proteins, texture and flavour of fish balls prepared from golden pomfret[J].Food and Bioprocess Technology, 2017, 10(10):1918-1930.
[3] SADEGHI S, JALILI H, SIADAT S O R, et al.Anticancer and antibacterial properties in peptide fractions from hydrolyzed spirulina protein[J].Journal of Agricultural Science & Technology, 2018, 20(4):673-683.
[4] 杨振宇, 闫家凯, 段艳华, 等.高乳化特性大米蛋白酶解产物的结构与性能研究[J].食品工业科技, 2022, 43(19):129-136.
YANG Z Y, YAN J K, DUAN Y H, et al.Study on structure and properties of hydrolyzed rice protein with high emulsification properties[J].Science and Technology of Food Industry, 2022, 43(19):129-136.
[5] WANG Y Y, WANG C Y, WANG S T, et al.Physicochemical properties and antioxidant activities of tree peony (Paeonia suffruticosa Andr.) seed protein hydrolysates obtained with different proteases[J].Food Chemistry, 2021, 345:128765.
[6] STEFANOVIĆ A B,JOVANOVIĆ J R,BALANČ B D, et al.Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates[J].Poultry Science, 2018, 97(6):2218-2229.
[7] NYO M K, NGUYEN L T.Value-addition of defatted peanut cake by proteolysis:Effects of proteases and degree of hydrolysis on functional properties and antioxidant capacity of peptides[J].Waste and Biomass Valorization, 2019, 10(5):1251-1259.
[8] 林冰洁, 薛鹏, 荆金金, 等.不同蛋白酶制备藜麦麸皮多肽及其活性研究[J].食品与发酵工业, 2021, 47(3):114-119;127.
LIN B J, XUE P, JING J J, et al.Activity of polypeptides from Chenopodium quinoa husks prepared with different proteases[J].Food and Fermentation Industries, 2021, 47(3):114-119;127.
[9] REN Y, LIANG K, JIN Y Q, et al.Identification and characterization of two novel α-glucosidase inhibitory oligopeptides from hemp (Cannabis sativa L.) seed protein[J].Journal of Functional Foods, 2016, 26:439-450.
[10] RODRIGUEZ-MARTIN N M, MONTSERRAT-DE LA PAZ S, TOSCANO R, et al.Hemp (Cannabis sativa L.) protein hydrolysates promote anti-inflammatory response in primary human monocytes[J].Biomolecules, 2020, 10(5):803.
[11] GIRGIH A T, UDENIGWE C C, ALUKO R E.In vitro antioxidant properties of hemp seed (Cannabis sativa L.) protein hydrolysate fractions[J].Journal of the American Oil Chemists Society, 2011, 88(3):381-389.
[12] YIN S W, TANG C H, CAO J S, et al.Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate[J].Food Chemistry, 2008, 106(3):1004-1013.
[13] TANG C H, WANG X S, YANG X Q.Enzymatic hydrolysis of hemp (Cannabis sativa L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates[J].Food Chemistry, 2009, 114(4):1484-1490.
[14] TEH S S, BEKHIT A E A, CARNE A, et al.Antioxidant and ACE-inhibitory activities of hemp (Cannabis sativa L.) protein hydrolysates produced by the proteases AFP, HT, Pro-G, actinidin and zingibain[J].Food Chemistry, 2016, 203:199-206.
[15] 朱秀清, 李美莹, 孙冰玉, 等.复合酶分步水解法制备汉麻多肽及其抗氧化特性研究[J].食品工业科技, 2021, 42(2):161-169.
ZHU X Q, LI M Y, SUN B Y, et al.Preparation of polypeptides from hemp by two-step enzymatic hydrolysis with complex enzymes and its antioxidant properties[J].Science and Technology of Food Industry, 2021, 42(2):161-169.
[16] 李皖光, 汪桃花, 王新文, 等.4种大米蛋白水解度测定方法比较[J].粮食科技与经济, 2017, 42(5):35-37.
LI W G, WANG T H, WANG X W, et al.The comparison of four methods in testing degree of hydrolysis[J].Grain Science and Technology and Economy, 2017, 42(5):35-37.
[17] JANG A, LEE M.Purification and identification of angiotensin converting enzyme inhibitory peptides from beef hydrolysates[J].Meat Science, 2005, 69(4):653-661.
[18] AI M M, TANG T, ZHOU L D, et al.Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates[J].Food Hydrocolloids, 2019, 87:933-942.
[19] WANG Y S, LIU C Q, MA T Y, et al.Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins[J].Food Chemistry, 2019, 295:267-273.
[20] ATHIRA S, MANN B, SHARMA R, et al.Preparation and characterization of iron-chelating peptides from whey protein:An alternative approach for chemical iron fortification[J].Food Research International, 2021, 141:110133.
[21] SHEN P Y, GAO Z L, XU M W, et al.Physicochemical and structural properties of proteins extracted from dehulled industrial hempseeds:Role of defatting process and precipitation pH[J].Food Hydrocolloids, 2020, 108:106065.
[22] ZHU B Y, HE H, HOU T.A comprehensive review of corn protein-derived bioactive peptides:Production, characterization, bioactivities, and transport pathways[J].Comprehensive Reviews in Food Science & Food Safety, 2019, 18(1):329-345.
[23] ACHOVRI A, WANG Z, XU S Y.Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates[J].Food Research International, 1998, 31(9):617-623.
[24] GOUDA M, ZU L L, MA S M, et al.Influence of bio-active terpenes on the characteristics and functional properties of egg yolk[J].Food Hydrocolloids, 2018, 80:222-230.
[25] 刘瑾. 酶法改善大豆分离蛋白起泡性和乳化性的研究[D].无锡:江南大学, 2008.
LIU J.Enhancing the foaming and emulsifying properties of soybean protein isolate by enzymatic modification[D].Wuxi:Jiangnan University, 2008.
[26] HE S D, SIMPSON B K, NGADI M O, et al.pH stability study of lectin from black turtle bean (Phaseolus vulgaris) as influenced by guanidinium-HCl and thermal treatment[J].Protein & Peptide Letters, 2014, 22(1):45-51.
[27] PUTRA S N K M, ISHAK N H, SARBON N M.Preparation and characterization of physicochemical properties of golden apple snail (Pomacea canaliculata) protein hydrolysate as affected by different proteases[J].Biocatalysis and Agricultural Biotechnology, 2018, 13:123-128.
[28] AVRAMENKO N A, LOW N H, NICKERSON M T.The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate[J].Food Research International, 2013, 51(1):162-169.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.