Characterization of sacha inchi protein hydrolysates produced by crude papain and Calotropis proteases

Rawdkuen, Saroat; Rodzi, Nurdalila; Pinijsuwan, Suttiporn

doi:10.1016/j.lwt.2018.08.008

Cited by 32 publications

(34 citation statements)

References 30 publications

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“…Therefore, the chemical properties of the pressed cakes indicate that this byproduct of oil extraction is a good supplement to functional food ingredients. Nutritional factors such as essential amino acids, essential fatty acids, dietary fiber, and mineral content suggest that the pressed cake with sacha inchi seeds could be a useful ingredient for human consumption [52,53].…”

Section: Legume/grain/defatted Seed Flour/rice Branmentioning

confidence: 99%

“…Protein concentrate (PC) was prepared ( Figure 15), and their hydrolysate (PH) was hydrolyzed by crude papain and Calotropis proteases according to Rawdkuen et al [53]. PC was hydrolyzed by crude papain (PH-P), and Calotropis proteases (PH-C) had a degree of hydrolysis (DH) of 2.7 and 11.2%, respectively.…”

Section: Protein Hydrolysate Preparation From Sacha Inchi Pressed Cakementioning

confidence: 99%

“…Both hydrolysates showed effective bioactivities as well as high nutritional value (Lys, Phe, and Tyr) after in vitro gastrointestinal digestion. Thus, crude papain extracted from papaya peel and Calotropis proteases from latex can be used as alternative natural enzymes for production of protein hydrolysates by using sacha inchi meal as a starting material [53].…”

Section: Protein Hydrolysate Preparation From Sacha Inchi Pressed Cakementioning

confidence: 99%

“…Some utilization of pressed cake from sacha inchi and tea seeds. Source: Rawdkuen et al [53]. A and B represent Electrophoresis patterns of protein and glycoprotein of pressed-cake from tea and sacha inchi seeds, respectively.…”

Section: Extraction and Isolation Of Protein Form Rice Branmentioning

confidence: 99%

“…Preparation of protein concentrate from pressed cake sacha inchi. Source: Rawdkuen et al [53]. Figure 16.…”

Section: Extraction and Isolation Of Protein Form Rice Branmentioning

confidence: 99%

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Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

Rawdkuen¹,

Ketnawa²

2020

Food Preservation and Waste Exploitation

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By-products originating from agricultural and food processing are considerable disposal problem for the industry because these waste streams emerge in huge quantities and often have direct impact on the economy and environmental pollution. However, at the same time, it constitute a rich but yet underutilized source of valuable components, which may find application as ingredients in the food and non-food industries. As a result, numerous projects are currently directed toward the utilization of agricultural and food processing by-products such as animal-based (skin, bone, flesh, and internal organs) and plant-based biomaterials (fruit peels and seeds, rice bran, and etc.). In the present work, we would like to focus on the potentialities and the current research of the compounds and extracts deriving from agro-industrial disposable wastes in the food-related utilization. The potential of selected by-products as a source of bioactive/functional compounds in terms of emerging and conventional techniques for extraction, characterization, biological activity monitoring and application of the extracts or isolated compounds as functional food ingredients or bio-based materials for food packaging are highlighted. Considering environmental effect and economic loss, agricultural and food processing by-products should be utilized in various innovative processes in the cause of beneficial product derivation.

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Section: Legume/grain/defatted Seed Flour/rice Branmentioning

confidence: 99%

Section: Protein Hydrolysate Preparation From Sacha Inchi Pressed Cakementioning

confidence: 99%

Section: Protein Hydrolysate Preparation From Sacha Inchi Pressed Cakementioning

confidence: 99%

Section: Extraction and Isolation Of Protein Form Rice Branmentioning

confidence: 99%

“…Preparation of protein concentrate from pressed cake sacha inchi. Source: Rawdkuen et al [53]. Figure 16.…”

Section: Extraction and Isolation Of Protein Form Rice Branmentioning

confidence: 99%

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Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

Rawdkuen¹,

Ketnawa²

2020

Food Preservation and Waste Exploitation

Self Cite

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Multifunctional in vitro bioactive properties: Antioxidant, antidiabetic, and antihypertensive of protein hydrolyzates from tarwi (Lupinus mutabilis Sweet) obtained by enzymatic biotransformation

et al. 2020

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Background and objectives Tarwi is a legume that grows in the Andean region of Peru. This grain is characterized by having a high protein content (~42%). In order to generate added‐value products from this resource, the possibility of obtaining tarwi protein hydrolyzates (TPH) with in vitro bioactive properties was evaluated using Alcalase, Neutrase, and Flavourzyme enzymes, acting alone or in combination for up to 240 min. The in vitro evaluated properties were as follows: antioxidant (ABTS assay), antidiabetic (α‐amylase, α‐glucosidase and dipeptidyl peptidase IV (DPP‐IV) inhibition), and antihypertensive (angiotensin‐converting enzyme‐I (ACE) inhibition). Findings The TPH obtained from the different enzyme treatments exhibited important antioxidant, antidiabetic (specially for DPP‐IV inhibition), and antihypertensive properties. One‐stage treatment using Alcalase for 240 min and two sequential stage treatments with Alcalase–Neutrase for 180 min presented the highest ABTS antioxidant activity and lowest IC50 values for DPP‐IV and ACE corresponding to 2.0–1.95 µmol TE/mg, 2.14–2.61 and 0.16–0.11 mg/ml, respectively. Conclusions The results of this research demonstrate that TPH exhibit in vitro multifunctional bioactive properties. Significance and novelty TPH could potentially be used in the prevention or management of chronic diseases related to the development of oxidative processes, diabetes, and hypertension.

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Effects of different protease treatment on protein degradation and flavor components of Lentinus edodes

Fang

Chen

et al. 2022

eFood

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Shiitake mushrooms (Lentinus edodes) form a great source of protein; however, the effect of enzymatic hydrolysis to improve its flavor has not yet been investigated. To explore the effects of different protease treatments on protein degradation and flavor compounds of shiitake mushrooms, papain, neutral protease, and flavourzyme were selected for the hydrolysis of shiitake mushrooms. Proteolysis index, Trichloroacetic acid-nitrogen soluble index, and protein content were estimated to evaluate protein degradation. Flavor amino acids and volatile components of the hydrolysate were also analyzed. Results showed flavourzyme has an advantage over the others in promoting protein degradation and improving flavor. Compared to single-enzyme treatment, a combination treatment with three enzymes, at 1:1:1 ratio, was found to perform greater protein hydrolysis. After protease-mediated hydrolysis, the variety and content of flavor substances (free amino acids and eight-carbon compounds) in L. edodes increased. We concluded that protease treatment is an effective method for improving the quality and flavor of L. edodes.

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Characterization of sacha inchi protein hydrolysates produced by crude papain and Calotropis proteases

Cited by 32 publications

References 30 publications

Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

Multifunctional in vitro bioactive properties: Antioxidant, antidiabetic, and antihypertensive of protein hydrolyzates from tarwi (Lupinus mutabilis Sweet) obtained by enzymatic biotransformation

Effects of different protease treatment on protein degradation and flavor components of Lentinus edodes

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