Effect of Enzymatic Treatment of Extracted Sunflower Proteins on Solubility, Amino Acid Composition, and Surface Activity

Abstract

Industrial proteins from agriculture of either animal or vegetable origin, including their peptide derivatives, are of great importance, from the qualitative and quantitative point of view, in food formulations (emulsions and foams). A fundamental understanding of the physical, chemical, and functional properties of these proteins is essential if the performance of proteins in foods is to be improved and if underutilized proteins, such as plant proteins (and their hydrolysates and peptides derivatives), are to be increasingly used in traditional and new processed food products (safe, high-quality, health foods with good nutritional value). In this contribution we have determined the main physicochemical characteristics (solubility, composition, and analysis of amino acids) of a sunflower protein isolate (SPI) and its hydrolysates with low (5.62%), medium (23.5%), and high (46.3%) degrees of hydrolysis. The hydrolysates were obtained by enzymatic treatment with Alcalase 2.4 L for DH 5.62 and 23.5% and with Alcalase 2.4 L and Flavorzyme 1000 MG sequentially for DH 46.3%. The protein concentration dependence on surface pressure (surface pressure isotherm), a measure of the surface activity of the products (SPI and its hydrolysates), was obtained by tensiometry. We have observed that the degree of hydrolysis has an effect on solubility, composition, and content of the amino acids of the SPI and its hydrolysates. The superficial activity and the adsorption efficiency were also affected by the degree of hydrolysis.

Improvement of functional properties and antioxidant activities of cuttlefish (Sepia officinalis) muscle proteins hydrolyzed by Bacillus mojavensis A21 proteases

“…Similar results were also reported by Dong et al (2008), Conde, Escobar, Jiménez, Rodriguez, and Patino (2005) and Villanueva et al (1999). Protein hydrolysates have a high percentage of essential amino acids such as arginine, lysine, histidine and leucine which accounted for 10.77-11.51%, 8.26-11.02%, 10.87-12.4% and 8.15-11.01%, respectively, of the total amino acid residues.…”

Do innate food preferences and learning affect crop raiding by American black bears?

“…It has been reported that proteins generated from seeds subjected to such procedures have poor solubility and functional properties (Vanktesh and Prakash, 1993). Several researchers are pursuing additional processes, such as enzymatic hydrolysis, as a means of producing more desirable products (Cai et al, 1996;Conde et al, 2005;Parrado et al, 1993). Another deterrent to the use of sunflower proteins in food products is the presence of phenolic compounds, which are easily oxidised into dark green and brown compounds and may cause discoloration of processed and cooked foods.…”

Combined Effect of Protease and Phytase on the Solubility of Modified Soy Protein

“…However, the solubilities of the protease‐treated SPIs of DH over 14.9% were linear and pH‐independent, which is a solubility pattern unique to peptides (Conde et al . ; Segura‐Camposa et al . ).…”

“…; Conde et al . ). Furthermore, the combined effects of proteolytic and phytate degradable enzyme treatments have not yet been reported to the best of our knowledge.…”