Functional Properties of Enzymatic Hydrolysate and Peptide Fractions from Perilla Seed Meal Protein

Abstract

Córdova-Murueta & García-Carreño, 2002]. Hydrolysates containing low molecular weight peptides are easier to digest and absorb than long polymeric proteins and are widely available in various foods and processed products [Megias et al., 2009]. Peptides produced via enzymatic hydrolysis of food proteins exhibit physicochemical properties that are different from those of the original proteins because of lower molecular weights and exposure of hydrophobic residues caused by changes in the molecular structure, while maintaining physiological activity. Peptides present in food products exert biological control functions and provide nutritional value by supplying amino acids. In addition, peptides have excellent emulsifying properties and desired physical properties, such as gel-forming ability, solubility, viscosity, and emulsion properties, and strong af nity fat, and are thus ideal components of food products, such as sports drinks, dietetic foods, and health supplements [Chalamaiah et al., 2012; Benitez et al., 2008]. Various bioactive peptides have been produced from proteins, and their potential use as a functional food material has been proposed. Therefore, in the present study, PSM protein hydrolysate was prepared via enzymatic degradation, and the peptides from the hydrolysate were fractionated based on the molecular weight using an ultra ltration system. The amino acid composition and physical properties, including solubility, emulsi cation, foaming, oil retention, and water absorption properties, of the protein hydrolysate and peptide fractions were evaluated to serve as the basis for the utilization of PSM as functional ingredients in food products.

Inhibitory Effect of a Rosmarinic Acid-Enriched Fraction Prepared from Nga-Mon (Perilla frutescens) Seed Meal on Osteoclastogenesis through the RANK Signaling Pathway

“…PSM is usually discarded or used in animal feeds as a low-value material. However, some studies [ 68 , 69 ] discovered that it still contained easily digestible proteins, polysaccharides, and substantial amounts of phenolic antioxidants, including RA. Our laboratory revealed that PSME clearly showed in vitro antimutagenicity, and antioxidant and anti-inflammatory activities [ 70 ].…”

Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein

“…Preparation of PSM protein hydrolysate and membrane fractions. The PSM protein hydrolysate was prepared following the method of Park and Yoon (2019). The PSM protein isolates (5% w/v) were suspended in 25 ml of 0.1 M phosphate buffer (pH 7.0), and hydrolyzed with 10 U of Flavourzyme at 50°C for 4 hours.…”

Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity

“…A schematic representation of all the steps is shown in Figure 5 . A large body of literature has produced hydrolysates of protein with good emulsifying properties, but the majority omitted the stage of peptide identification (step iii), narrowing down the analysis to only their molecular weights or hydrophobicities [ 83 , 90 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 , 102 , 103 , 104 , 105 , 106 ]. Some of the most comprehensive studies involving the three steps mentioned before are discussed next.…”