A Rational Approach for the Production of Highly Soluble and Functional Sunflower Protein Hydrolysates

Abstract

Exploitation of plant proteins as an alternative to animal proteins currently presents an important challenge for food industries. In this contribution, total sunflower protein isolate from cold press meal was used as a starting material for the generation of highly soluble and functional hydrolysates that could be used in various food formulations. To do this, a rational and complete approach of controlled hydrolysis was implemented using the individual Alcalase and Prolyve enzymes. The method of stopping the hydrolysis reaction was also evaluated. The influence of operating conditions on hydrolysis kinetics and enzymatic mechanism was studied to identify the appropriate hydrolysis conditions. The gain of the solubility was then analyzed and compared to that of the initial proteins. Finally, the emulsifying and foaming properties (capacities and stabilities) of the resulting hydrolysates were also assessed. As a result, controlled enzymatic proteolysis significantly improved the sunflower protein solubility at neutral pH (twofold increase) and generated highly soluble hydrolysates. The limited proteolysis also maintained the good foam capacities and allowed an improvement in the initial foam stabilities and emulsifying capacities and stabilities of sunflower proteins. This contribution can greatly increase the value of sunflower meal and help in the development of sunflower protein products in the future.

Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive

“…In general, the protein solubilities are affected by both hydrophobic interactions among proteins and ionic interactions between protein and water ( Cui et al, 2021 ; Xiong et al, 2023 ). Thus, hydrophilic structures that were previously concealed in the native structure of the aqueous solvent were revealed after enzyme treatment, which are increasing protein solubilities ( Beaubier et al, 2021 ). The proteolysis of yeast protein might positively affect the final protein qualities in terms of enhancing solubility, however be differently affected by the enzyme types.…”

Recovery of amino acids and peptides from pig bone soup using thermal pre‐treatment and enzymatic hydrolysis

“…In those researches relevant to protein hydrolysis, hydrolyzing conditions of these enzymes were fixed or investigated. For detail, the hydrolyzing pH of Alcalase was changed from 6 to over 9 and its hydrolyzing temperature was from 50°C to 60°C (Amiza et al, 2019; Beaubier et al, 2021; Guerard et al, 2001; Halim & Sarbon, 2017; Tishinov et al, 2010). While Protamex and Flavourzyme could hydrolyze proteins at a narrow range of pH (7–8) and an appropriate hydrolyzing temperature range was similar to Alcalase (Barido et al, 2022; Chiang et al, 2018; Dong et al, 2014; Fan et al, 2018; Shen et al, 2019; Xu et al, 2018; Zhang et al, 2014).…”

Utilization of Partially Purified Papain Enzyme in Mallika Black Soybean Tempeh Hydrolysate as Umami Seasoning

“…The increase in soluble protein content in a recent study, as seen in Table 1, showed a different result from previous studies. Muthmainna et al (2017); Afifah et al (2019); Beaubier et al (2021) reported a decrease in soluble protein content with increasing fermentation time and a higher rate of enzymatic reaction. Black soybean globular proteins, such as glycinin and beta-conglycinin, degraded to amino acids because of high solubility in water and were easily denaturized by pH and temperature in the pre-treatment process.…”