Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis

Miedzianka, Joanna; Pęksa, Anna; Pokora, Marta; Rytel, Elżbieta; Tajner‐Czopek, Agnieszka; Kita, Agnieszka

doi:10.1016/j.foodchem.2014.03.054

Cited by 32 publications

(28 citation statements)

References 30 publications

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“…Because of the endo‐type mode of action of Alcalase and Papain, they led to the release of higher proportion of peptides (83.0%–85.8%). A previous study show that Alcalase resulted in 3.5% and 7.7% degree of hydrolysis of potato protein concentrate to free amino acids after 2 and 4 h incubation, respectively. On the other hand, Flavourzyme resulted in a complete degree of hydrolysis; and as expected because it contains both an endo‐ and exo‐protease, it resulted in the large production of amino acids (84.2%; Table ; F ‐value 43.05 P‐ value 0.0055).…”

Section: Resultsmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

“…Protein modification through enzymatic hydrolysis using proteases has been identified as a promising approach to improve the solubility, nutritional values, and functional properties of proteins . The use of low grade sources as starting material for the generation of peptides with bioactive activity is increasingly popular . Specifically, several studies have highlighted the beneficial properties of potato protein hydrolysates including their participation in angiotensin converting enzyme inhibition, their antioxidant potential, their lipolysis‐stimulating activity, and their effect on serum cholesterol levels .…”

Section: Introductionmentioning

confidence: 99%

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Enzymatic generation of peptides from potato proteins by selected proteases and characterization of their structural properties

Waglay

Karboune

2016

Biotechnology Progress

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The use of low grade starting material for the generation of peptides with bioactivity properties is of interest. The proteins from the potato starch industry byproduct is a promising source, as several health benefits may be associated with their hydrolysates. The efficiency of selected proteases (Novo Pro-D, Alcalase, Flavourzyme, and Papain), exhibiting different substrate specificities and cleavage action modes, to hydrolyze potato protein isolate (patatin and protease inhibitors) was investigated. Novo Pro-D resulted in the lowest degree of hydrolysis, whereas Alcalase, Flavourzyme, and Papain exhibited a high catalytic efficiency for the hydrolysis of potato proteins. The degree of hydrolysis behaved in a concentration dependent manner. However, the end-product profile (peptides and free amino acids) was dependent not only on the protease specificity, its cleavage action mode (endo/exo) and the availability of the intermediate substrates but also on the contribution of the protease inhibitors to the reaction kinetics through their inhibitory effects. Indeed, the dependence of the exo-activity on the catalytic efficiency of the endo-action of protease was shown to be significant. Papain generated more unique peptide sequences with homology assessment matching several potato proteins when compared with Flavourzyme. This can be attributed to the high exo-peptidase activity of Flavourzyme resulting in the generation of shorter peptides which were difficult to match. Flavourzyme produced more peptides originated from patatin fraction, whereas Papain resulted in the release of more peptides corresponding to the protease inhibitor fractions. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 32:420-429, 2016.

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Section: Resultsmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Enzymatic generation of peptides from potato proteins by selected proteases and characterization of their structural properties

Waglay

Karboune

2016

Biotechnology Progress

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“…An increase in both WHC and OHC with enzyme hydrolysis has been reported for wheat gluten using Aspergillus usamii (Deng et al, ), rapeseed protein using Alcalase and protease from B. licheniformis (Vioque, Sanchez‐Vioque, Clemente, Pedroche, & Millan, ), kidney bean using papain (Wani, Sogi, Shivare, & Gill, ), and OHC but not WHC for pea flour using protease from Aspergillus saitoi (Periago et al, ). Miedzianka et al () reported a large increase in OHC for potato protein concentrate modified with Alcalase, but a severe decrease in the WHC due to the high solubility of the modified protein.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of enzymatically modified pea protein‐enriched flour treated by different enzymes to varying levels of hydrolysis

et al. 2019

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Background and objectives Air‐classified pea protein‐enriched flour (PPEF) was modified with trypsin, Savinase, papain, and pepsin to achieve 2%–4% and 10%–12% degrees of hydrolysis, and the surface and functional properties of the hydrolyzed products were assessed. Findings Surface hydrophobicity increased from 13.3 to 48.5 A.U. with papain treatment. Surface charge became more electronegative from −12.6 to −19.0 mV with pepsin treatment. However, solubility of hydrolyzed PPEF at all pH values tested (4.0, 7.0, and 10.0), regardless of enzyme treatment, decreased. Low solubility of hydrolyzed proteins negatively impacted solubility‐dependant functional properties: foaming properties and emulsifying properties decreased. However solubility‐independent properties (water‐ and oil‐holding capacity; WHC and OHC, respectively) improved with proteolysis, increasing from 0.6 g/g to 1.4–2.0 g/g and from 0.7 g/g to 1.0–1.5 g/g, respectively. Conclusions Papain treatment yielded the best results in terms of both OHC and WHC of PPEF. Significance and novelty The resultant hydrolyzates have potential for baked goods and processed meat applications because of their increased OHC and WHC.

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“…Modification of extracted proteins is efficiently performed by an enzymatic hydrolysis with proteases to increase the solubility, functional properties and nutritional values [141][142][143]. Waglay and Karboune [120] examined the proteases Flavourzyme, Alcalase, Papain and Novo Pro-D for hydrolysis of proteins isolated from potato fruit juice and figured out that Alcalase, Flavourzyme and Papain possessed high catalytic activities whereas Novo Pro-D showed a low degree of hydrolysis.…”

Section: Protein Extraction From Potato Fruit Juicementioning

confidence: 99%

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

Fritsch

Stäbler

Happel³

et al. 2017

Sustainability

157

102

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Abstract:The vast and ever-growing amount of agricultural and food wastes has become a major concern throughout the whole world. Therefore, strategies for their processing and value-added reuse are needed to enable a sustainable utilization of feedstocks and reduce the environmental burden. By-products of potato, tomato, cereals and olive arise in significant amounts in European countries and are consequently of high relevance. Due to their composition with various beneficial ingredients, the waste products can be valorized by different techniques leading to economic and environmental advantages. This paper focuses on the waste generation during industrial processing of potato, tomato, cereals and olives within the European Union and reviews state-of-the-art technologies for their valorization. Furthermore, current applications, future perspectives and challenges are discussed.

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Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis

Cited by 32 publications

References 30 publications

Enzymatic generation of peptides from potato proteins by selected proteases and characterization of their structural properties

Enzymatic generation of peptides from potato proteins by selected proteases and characterization of their structural properties

Physicochemical properties of enzymatically modified pea protein‐enriched flour treated by different enzymes to varying levels of hydrolysis

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

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