Sequential proteolysis and cellulolytic hydrolysis of soybean hulls for oligopeptides and ethanol production

Rojas, Mayerlenis J.; Siqueira, Paula F.; Miranda, L. C.; Tardioli, Paulo Waldir; Giordano, Raquel de Lima Camargo

doi:10.1016/j.indcrop.2014.07.002

Cited by 57 publications

(24 citation statements)

References 43 publications

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“…Four proteases, including Novo Pro‐D, Alcalase, Flavourzyme, and Papain, were examined for their effectiveness at hydrolyzing potato protein isolates into peptides and amino acids. All proteases showed optimal temperature ranges from 50°C to 65°C, with optimal pH conditions ranging from 5.0 to 9.0, except for Novo Pro‐D which was reported to exhibit maximum catalytic activity at pH 5.3 and pH 9 depending on the substrate. The use of different substrates result in small variations in optimal conditions, and therefore a more basic pH was selected, to maintain uniformity among proteases examined.…”

Section: Resultsmentioning

confidence: 99%

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: 99%

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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“…Legume proteins, such as soy [36,47,48], peas and several varieties of beans [49,50] have already been subjected to enzymatic hydrolysis. Protein recovery by enzymatic hydrolysis from agro-food residues, among which legumes and more particularly soybean, has also been widely studied by using different plant or animal proteases, also in combination with carbohydrolases, to promote the solubilization of proteins from cell wall components [19,37,51].…”

Section: Legume Extraction Technologiesmentioning

confidence: 99%

“…Legume proteins, also extracted from legume residual feedstocks, have been hydrolyzed using economically valuable techniques (e.g., physical, chemical or enzymatic digestion) to produce bioactive peptides [49,51,93]. These peptides showed several potential biological activities, such as angiotensin converting enzyme (ACE)-inhibitory and antioxidant activities [49,93], making them interesting as functional ingredients for food or cosmetic applications.…”

Section: Foodmentioning

confidence: 99%

State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts

et al. 2020

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The world is confronted with the depletion of natural resources due to their unsustainable use and the increasing size of populations. In this context, the efficient use of by-products, residues and wastes generated from agro-industrial and food processing opens the perspective for a wide range of benefits. In particular, legume residues are produced yearly in very large amounts and may represent an interesting source of plant proteins that contribute to satisfying the steadily increasing global protein demand. Innovative biorefinery extraction cascades may also enable the recovery of further bioactive molecules and fibers from these insufficiently tapped biomass streams. This review article gives a summary of the potential for the valorization of legume residual streams resulting from agro-industrial processing and more particularly for pea, green bean and chickpea by-products/wastes. Valuable information on the annual production volumes, geographical origin and state-of-the-art technologies for the extraction of proteins, fibers and other bioactive molecules from this source of biomass, is exhaustively listed and discussed. Finally, promising applications, already using the recovered fractions from pea, bean and chickpea residues for the formulation of feed, food, cosmetic and packaging products, are listed and discussed.

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“…From the soybean processing industry, soybean hull is a main subproduct, representing about 8% of the whole seed. In Brazil, soybean seed is mainly used to produce oil with high oleic content, while its hull is a potential feedstock for energy production and animal feed (Rojas et al, 2014). An annual Brazilian soybean seed production of around 86.6 million tons was obtained for the 2013e2014 soybean crop with an estimated generation of approximately 7.2 million tons of soybean hulls (CONAB, 2014).…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effect on the uptake and diffusion of Cd2+ onto soybean hull sorbent in Cd–Pb binary sorption systems

Módenes

Espinoza‐Quiñones

Colombo

et al. 2015

Journal of Environmental Management

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Sequential proteolysis and cellulolytic hydrolysis of soybean hulls for oligopeptides and ethanol production

Cited by 57 publications

References 43 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

State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts

Inhibitory effect on the uptake and diffusion of Cd2+ onto soybean hull sorbent in Cd–Pb binary sorption systems

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