تعداد نشریات | 161 |
تعداد شمارهها | 6,533 |
تعداد مقالات | 70,519 |
تعداد مشاهده مقاله | 124,133,840 |
تعداد دریافت فایل اصل مقاله | 97,239,939 |
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens | ||
Journal of Food and Bioprocess Engineering | ||
دوره 5، شماره 1، شهریور 2022، صفحه 76-85 اصل مقاله (804.63 K) | ||
نوع مقاله: Original research | ||
شناسه دیجیتال (DOI): 10.22059/jfabe.2022.338961.1110 | ||
نویسندگان | ||
Atefeh Niazi* 1؛ Homa Torabizadeh2 | ||
1Department of Food Science & Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran | ||
2Department of Food Science & Technology, Institute of Chemical Technology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran | ||
چکیده | ||
Gluten hydrolysates (GHs) were prepared using endopeptidases, alcalase, and neutrase. Characteristics of both enzymes including UV spectrophotometry, protein content, enzyme activity, and productivity, temperature, pH, hydrolysis time, and the combination ratio of the enzymes were determined. The degree of hydrolysis (DH) and alcalase to neutrase ratio was determined 2:1 ratio with 97% product yield. A study on emulsification properties of gluten hydrolysates revealed that oil in water emulsions obtained by a combination of two enzymes and 8 hours’ hydrolysis time were more stable compared with the resulting hydrolysates with less or more than 8 hours. The molecular weight of the resulting peptides compared with natural gluten by sodium dodecyl sulfate-Polyacrylamide gel electrophoresis (SDS-PAGE) indicated 20-245 KDa for gluten and 45-55 KDa for gluten hydrolysates. Comparison of the effect of the combination of sodium caseinate (SC), sodium polyphosphate (SP), and xanthan gum (XG) with gluten hydrolysates on oil in water emulsion stability indicated that a combination of hydrolysates with sodium caseinate has been the best effect on emulsion stability. | ||
کلیدواژهها | ||
Gluten hydrolysates؛ Endopeptidases؛ Alcalase؛ Neutrase؛ Oil in water emulsions | ||
مراجع | ||
Agyare, K. K., Addo, K., & Xiong, Y. L. (2009). Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt. Food Hydrocolloids, 23(1), 72-81.
Agyare, K. K., Xiong, Y. L., & Addo, K. (2008). Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate. Food chemistry, 107(3), 1131-1137.
Alirezalu, K., Hesari, J., Nemati, Z., Munekata, P. E., Barba, F. J., & Lorenzo, J. M. (2019). Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite free frankfurter-type sausage. food research international, 120, 839-850.
Aluko, R., & Yada, R. (1995). Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties. Food chemistry, 53(3), 259-265.
Assadpour, E., Jafari, S. M., Mahoonak, A., & Ghorbani, M. (2011). Evaluation of emulsifying and foaming capacity of the legume flours and the influence of pH and ionic strength on these properties. Iranian Food Science & Technology Research Journal, 7(1), 80-91.
Ceresino, E. B., Johansson, E., Sato, H. H., Plivelic, T. S., Hall, S. A., & Kuktaite, R. (2020). Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants. Food Hydrocolloids, 108, 105995.
Ceresino, E. B., Kuktaite, R., Sato, H. H., Hedenqvist, M. S., & Johansson, E. (2019). Impact of gluten separation process and transglutaminase source on gluten based dough properties. Food Hydrocolloids, 87, 661-669.
Chabanon, G., Chevalot, I., Framboisier, X., Chenu, S., & Marc, I. (2007). Hydrolysis of rapeseed protein isolates: Kinetics, characterization and functional properties of hydrolysates. Process Biochemistry, 42(10), 1419-1428.
Cheetangdee, N., & Benjakul, S. (2015). Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil‐in‐water emulsion. Journal of the Science of Food and Agriculture, 95(7), 1461-1468.
Claver, I. P., & Zhou, H. (2005). Enzymatic hydrolysis of defatted wheat germ by proteases and the effect on the functional properties of resulting protein hydrolysates. Journal of food biochemistry, 29(1), 13-26.
de Oliveira, C. F., Corrêa, A. P. F., Coletto, D., Daroit, D. J., Cladera-Olivera, F., & Brandelli, A. (2015). Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties. Journal of Food Science and Technology, 52(5), 2668-2678.
del Mar Yust, M., Pedroche, J., del Carmen Millán-Linares, M., Alcaide-Hidalgo, J. M., & Millán, F. (2010). Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase. Food chemistry, 122(4), 1212-1217.
Drago, S., & Gonzalez, R. (2000). Foaming properties of enzymatically hydrolysed wheat gluten. Innovative Food Science & Emerging Technologies, 1(4), 269-273.
Silva, A. C. S., & Silveira, J. N. (2013). Correlation between the degree of hydrolysis and the peptide profile of whey protein concentrate hydrolysates: effect of the enzyme type and reaction time. American Journal of Food Technology, 8(1), 1-16.
Ghribi, A. M., Gafsi, I. M., Sila, A., Blecker, C., Danthine, S., Attia, H., . . . Besbes, S. (2015). Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate. Food chemistry, 187, 322-330.
Haider, S. R., Reid, H. J., & Sharp, B. L. (2012). Tricine-sds-page. In Protein electrophoresis (pp. 81-91): Springer.
Halim, N., Yusof, H., & Sarbon, N. (2016). Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review. Trends in Food Science & Technology, 51, 24-33.
He, F. (2011). Bradford protein assay. Bio-protocol, e45-e45.
Hernandez-Ledesma, B., Quiros, A., Amigo, L., & Recio, I. (2007). Identification of bioactive peptides after digestion of human milk and infant formula with pepsin and pancreatin. International Dairy Journal, 17(1), 42-49.
Jamdar, S., Rajalakshmi, V., Pednekar, M., Juan, F., Yardi, V., & Sharma, A. (2010). Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food chemistry, 121(1), 178-184.
Johansson, E., Malik, A. H., Hussain, A., Rasheed, F., Newson, W. R., Plivelic, T., . . . Kuktaite, R. (2013). Wheat gluten polymer structures: the impact of genotype, environment, and processing on their functionality in various applications. Cereal chemistry, 90(4), 367-376.
Ketnawa, S., & Ogawa, Y. (2019). Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions. Journal of Functional Foods, 52, 640-647.
Kinsella, J. E., & Melachouris, N. (1976). Functional properties of proteins in foods: a survey. Critical Reviews in Food Science & Nutrition, 7(3), 219-280.
Klompong, V., Benjakul, S., Yachai, M., Visessanguan, W., Shahidi, F., & Hayes, K. (2009). Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe trevally (Selaroides leptolepis). Journal of Food Science, 74(2), C126-C133.
Kong, X., Zhou, H., Hua, Y., & Qian, H. (2008). Preparation of wheat gluten hydrolysates with high opioid activity. European Food Research and Technology, 227(2), 511-517.
Kong, X., Zhou, H., & Qian, H. (2007). Enzymatic hydrolysis of wheat gluten by proteases and properties of the resulting hydrolysates. Food chemistry, 102(3), 759-763.
Kuktaite, R., Larsson, H., & Johansson, E. (2004). Variation in protein composition of wheat flour and its relationship to dough mixing behaviour. Journal of Cereal Science, 40(1), 31-39.
Lafarga, T., & Hayes, M. (2014). Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients. Meat science, 98(2), 227-239.
Latimer Jr, G. W. (2016). Official methods of analysis of AOAC INTERNATIONAL 20th edition, Appendix D, Guidelines for collaborative study procedures to validate characteristics of a method of analysis. Gaithersburg, MD, USA.
Li, G.-H., Qu, M.-R., Wan, J.-Z., & You, J.-M. (2007). Antihypertensive effect of rice protein hydrolysate with in vitro angiotensin I-converting enzyme inhibitory activity in spontaneously hypertensive rats. Asia Pacific Journal of Clinical Nutrition, 16(S1), 275-280.
Li, G., Liu, W., Wang, Y., Jia, F., Wang, Y., Ma, Y., . . . Lu, J. (2019a). Functions and applications of bioactive peptides from corn gluten meal. Advances in food and nutrition research, 87, 1-41.
Li, G., Liu, W., Wang, Y., Jia, F., Wang, Y., Ma, Y., . . . Lu, J. (2019b). Functions and applications of bioactive peptides from corn gluten meal. In Advances in food and nutrition research (Vol. 87, pp. 1-41): Elsevier.
Li, X., Shen, S., Deng, J., Li, T., & Ding, C. (2014). Antioxidant activities and functional properties of tea seed protein hydrolysates (Camellia oleifera Abel.) influenced by the degree of enzymatic hydrolysis. Food Science and Biotechnology, 23(6), 2075-2082.
Liceaga‐Gesualdo, A., & Li‐Chan, E. (1999). Functional properties of fish protein hydrolysate from herring (Clupea harengus). Journal of Food Science, 64(6), 1000-1004.
Liu, X., Zheng, X., Song, Z., Liu, X., kumar Kopparapu, N., Wang, X., & Zheng, Y. (2015). Preparation of enzymatic pretreated corn gluten meal hydrolysate and in vivo evaluation of its antioxidant activity. Journal of Functional Foods, 18, 1147-1157.
Liu, Y., Zhao, G., Ren, J., Zhao, M., & Yang, B. (2011). Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate. Innovative Food Science & Emerging Technologies, 12(3), 375-380.
Mahmoud, M. I., Malone, W. T., & Cordle, C. T. (1992). Enzymatic hydrolysis of casein: Effect of degree of hydrolysis on antigenicity and physical properties. Journal of Food Science, 57(5), 1223-1229.
Molina Ortiz, S. E., & Cristina An, M. (2000). Analysis of products, mechanisms of reaction, and some functional properties of soy protein hydrolysates. Journal of the American Oil Chemists' Society, 77(12), 1293-1301.
Mullally, M. M., O'callaghan, D. M., Fitzgerald, R. J., Donnelly, W., & Dalton, J. P. (1995). Zymogen activation in pancreatic endoproteolytic preparations and influence on some whey protein hydrolysate characteristics. Journal of Food Science, 60(2), 227-233.
Nielsen, S. S. (2010). Determination of moisture content. In Food analysis laboratory manual (pp. 17-27): Springer.
Nongonierma, A. B., Mazzocchi, C., Paolella, S., & FitzGerald, R. J. (2017). Release of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from milk protein isolate (MPI) during enzymatic hydrolysis. Food research international, 94, 79-89.
Nwachukwu, I. D., & Aluko, R. E. (2019). Structural and functional properties of food protein‐derived antioxidant peptides. Journal of food biochemistry, 43(1), e12761.
Olanca, B., & Özay, D. S. (2010). Preparation and functional properties of gluten hydrolysates with wheat‐bug (Eurygaster spp.) Protease. Cereal chemistry, 87(6), 518-523.
Oliveira, C., Coletto, D., Correa, A., Daroit, D., Toniolo, R., Cladera-Olivera, F., & Brandelli, A. (2014). Antioxidant activity and inhibition of meat lipid oxidation by soy protein hydrolysates obtained with a microbial protease. International food research journal, 21(2), 775-781.
Polanco-Lugo, E., Dávila-Ortiz, G., Betancur-Ancona, D. A., & Chel-Guerrero, L. A. (2014). Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate. Food Science and Technology, 34(3), 441-448.
Sienkiewicz-Szłapka, E., Jarmołowska, B., Krawczuk, S., Kostyra, E., Kostyra, H., & Iwan, M. (2009). Contents of agonistic and antagonistic opioid peptides in different cheese varieties. International Dairy Journal, 19(4), 258-263.
Surowka, K., & Fik, M. (1992). Studies on the recovery of proteinaceous substances from chicken heads. I. An application of neutrase to the production of protein hydrolysate. International journal of food science & technology, 27(1), 9-20.
Tadros, T. F. (2009). Emulsion science and technology: a general introduction. Emulsion science and technology, 1(1), 1-55.
Tavano, O. L., Berenguer‐Murcia, A., Secundo, F., & Fernandez‐Lafuente, R. (2018). Biotechnological applications of proteases in food technology. Comprehensive reviews in food science and food safety, 17(2), 412-436.
Tsumura, K., Saito, T., Tsuge, K., Ashida, H., Kugimiya, W., & Inouye, K. (2005). Functional properties of soy protein hydrolysates obtained by selective proteolysis. LWT-Food Science and Technology, 38(3), 255-261.
Wang, J., Zhao, M., Yang, X., & Jiang, Y. (2006). Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration. Journal of Cereal Science, 44(1), 93-100.
Wouters, A. G., Rombouts, I., Schoebrechts, N., Fierens, E., Brijs, K., Blecker, C., & Delcour, J. A. (2017). Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysates. Colloids and Surfaces B: Biointerfaces, 151, 295-303.
Xu, S., Shen, Y., & Li, Y. (2019a). Antioxidant activities of sorghum kafirin alcalase hydrolysates and membrane/gel filtrated fractions. Antioxidants, 8(5), 131.
Xu, S., Shen, Y., Xu, J., Qi, G., Chen, G., Wang, W., . . . Li, Y. (2019b). Antioxidant and anticancer effects in human hepatocarcinoma (HepG2) cells of papain-hydrolyzed sorghum kafirin hydrolysates. Journal of Functional Foods, 58, 374-382.
Yalçın, E., & Çelik, S. (2007). Solubility properties of barley flour, protein isolates and hydrolysates. Food chemistry, 104(4), 1641-1647.
Zhang, P., Chang, C., Liu, H., Li, B., Yan, Q., & Jiang, Z. (2020). Identification of novel angiotensin I-converting enzyme (ACE) inhibitory peptides from wheat gluten hydrolysate by the protease of Pseudomonas aeruginosa. Journal of Functional Foods, 65, 103751.
Zhu, B., He, H., & Hou, T. (2019). A comprehensive review of corn protein‐derived bioactive peptides: production, characterization, bioactivities, and transport pathways. Comprehensive reviews in food science and food safety, 18(1), 329-345.
Živanović, I., Vaštag, Z., Popović, S., Popović, L., & Peričin, D. (2011). Hydrolysis of hullless pumpkin oil cake protein isolate by pepsin. International Journal of Biological Life, 5(3), 94-98. | ||
آمار تعداد مشاهده مقاله: 384 تعداد دریافت فایل اصل مقاله: 452 |