Chelating peptides from rapeseed meal protein hydrolysates: identification and evaluation of their capacity to inhibit lipid oxidation

Beaubier, Sophie; Durand, Erwann; Lenclume, Charles; Fine, Frédéric; Aymes, Arnaud; Framboisier, Xavier; Kapel, Romain; Villeneuve, Pierre

doi:10.1016/j.foodchem.2023.136187

Cited by 6 publications

(2 citation statements)

References 22 publications

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“…Similarly, rapeseed hydrolysates were incorporated at 200 μM as antioxidants in rapeseed oil emulsions stabilized with Tween20™ and incubated at 40 °C for 27 days, reporting average PV values around 30 meq O 2 •kg −1 of oil at day 6 of storage, significantly higher than our results. 76 Figure 3. Droplet size surface moment mean diameter D [2,3] for the 5% fish O/W emulsions stabilized with 2% protein of olive and sunflower seed hydrolysates.…”

Section: Oxidative Stability Of Selected Emulsionsmentioning

confidence: 99%

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions

Ospina‐Quiroga,

Coronas‐Lozano,

García‐Moreno

et al. 2024

J Sci Food Agric

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BACKGROUNDOlive and sunflower seeds are by‐products generated in large amounts by the plant oil industry. The technological and biological properties of plant‐based substrates, especially protein hydrolysates, have increased their use as functional ingredients for food matrices. This paper evaluates the physical and oxidative stabilities of 50 g·kg‐1 fish oil‐in‐water emulsions where protein hydrolysates from olive and sunflower seeds were incorporated at 20 g protein·kg‐1 as natural emulsifiers. Our goal was to investigate the effect of protein source (i.e. olive and sunflower seeds), enzyme (i.e. subtilisin and trypsin), and degree of hydrolysis (5%, 8% and 11%) on the ability of the hydrolysate to stabilize the emulsion and retard lipid oxidation over a 7‐day storage period.RESULTSThe plant protein hydrolysates displayed different emulsifying and antioxidant capacities when incorporated into the fish oil‐in‐water emulsions. The hydrolysates with DH 5%, especially those from sunflower seed meal, provided higher physical stability, regardless of the enzymatic treatment. For instance, the average D[3,2] values for the emulsions containing sunflower subtilisin hydrolysates at DH 5% only slightly increased from 1.21 ± 0.02 μm (day 0) to 2.01 ± 0.04 μm (day 7). Moreover, the emulsions stabilized with sunflower or olive seed hydrolysates at DH 5% were stable against lipid oxidation throughout the storage experiment, with no significant variation in the oxidation indices between days 0 and 4.CONCLUSIONSThese results support the use of sunflower seed hydrolysates at DH 5% as natural emulsifiers for fish oil‐in‐water emulsions, providing both physical and chemical stability against lipid oxidation.This article is protected by copyright. All rights reserved.

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Section: Oxidative Stability Of Selected Emulsionsmentioning

confidence: 99%

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions

Ospina‐Quiroga,

Coronas‐Lozano,

García‐Moreno

et al. 2024

J Sci Food Agric

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“…Enzymatic hydrolysis is the most applied process to generate Ca-chelating peptides on account of mild reaction conditions, high safety, and environmentally friendly features [1,36]. Therefore, some proteases, including prolyve enzyme [37], neutrase [3,22], protamex [38], alcalase [23], and bromelain [39], have been screened for the production of different mineral-chelating peptides. The present results further supported the opinion that the specificity of proteases remarkably influenced the Ca-chelating rates of hydrolysates.…”

Section: Screening Of Protease Speciesmentioning

confidence: 99%

Novel Ca-Chelating Peptides from Protein Hydrolysate of Antarctic Krill (Euphausia superba): Preparation, Characterization, and Calcium Absorption Efficiency in Caco-2 Cell Monolayer Model

Ge,

Chen,

Zhang

et al. 2023

Marine Drugs

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Antarctic krill (Euphausia superba) is the world’s largest resource of animal proteins and is thought to be a high-quality resource for future marine healthy foods and functional products. Therefore, Antarctic krill was degreased and separately hydrolyzed using flavourzyme, pepsin, papain, and alcalase. Protein hydrolysate (AKH) of Antarctic krill prepared by trypsin showed the highest Ca-chelating rate under the optimized chelating conditions: a pH of 8.0, reaction time of 50 min, temperature of 50 °C, and material/calcium ratio of 1:15. Subsequently, fourteen Ca-chelating peptides were isolated from APK by ultrafiltration and a series of chromatographic methods and identified as AK, EAR, AEA, VERG, VAS, GPK, SP, GPKG, APRGH, GVPG, LEPGP, LEKGA, FPPGR, and GEPG with molecular weights of 217.27, 374.40, 289.29, 459.50, 275.30, 300.36, 202.21, 357.41, 536.59, 328.37, 511.58, 516.60, 572.66, and 358.35 Da, respectively. Among fourteen Ca-chelating peptides, VERG presented the highest Ca-chelating ability. Ultraviolet spectrum (UV), Fourier Transform Infrared (FTIR), and scanning electron microscope (SEM) analysis indicated that the VERG-Ca chelate had a dense granular structure because the N-H, C=O and -COOH groups of VERG combined with Ca2+. Moreover, the VERG-Ca chelate is stable in gastrointestinal digestion and can significantly improve Ca transport in Caco-2 cell monolayer experiments, but phytate could significantly reduce the absorption of Ca derived from the VERG-Ca chelate. Therefore, Ca-chelating peptides from protein hydrolysate of Antarctic krill possess the potential to serve as a Ca supplement in developing healthy foods.

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Characterization and stability of soybean meal peptide-zinc chelate prepared by solid state fermentation with Aspergillus oryzae

Li,

Zhou,

Cao

et al. 2023

Food Bioscience

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Chelating peptides from rapeseed meal protein hydrolysates: identification and evaluation of their capacity to inhibit lipid oxidation

Cited by 6 publications

References 22 publications

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions

Novel Ca-Chelating Peptides from Protein Hydrolysate of Antarctic Krill (Euphausia superba): Preparation, Characterization, and Calcium Absorption Efficiency in Caco-2 Cell Monolayer Model

Characterization and stability of soybean meal peptide-zinc chelate prepared by solid state fermentation with Aspergillus oryzae

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