Statistical optimization of enzymatic hydrolysis of rice bran protein concentrate for enhanced hydrolysate production by papain

Singh, Tajendra Pal; Siddiqi, Raashid Ahmad; Sogi, Dalbir Singh

doi:10.1016/j.lwt.2018.09.014

Cited by 54 publications

(31 citation statements)

References 35 publications

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“…However, it has been reported that limited hydrolysis (DH < 10%) can improve the functionality of the protein and avoid the bitterness associated with extended hydrolysis (Adler‐Nissen, Eriksen, & Olsen, 1983; Eckert et al., 2019). At extended hydrolysis level (DH > 10%), the protein molecular weight becomes greatly reduced or may be completely digested by the enzyme leading to loss of protein functionality (Phongthai, Lim, & Rawdkuen, 2016; Singh, Siddiqi, & Sogi, 2019). Hydrolyzed rice bran protein at DH of 15.04% by alcalase at 55 °C (pH 8.5) showed reduced foaming capacity, reduced FS, reduced ESI, reduced oil and water absorption compared to the hydrolysate produced at DH of 10.37% and 5.04% (Phongthai et al., 2016).…”

Section: Modification Of Plant Proteins By Various Processing Techniquesmentioning

confidence: 99%

Modification of plant proteins for improved functionality: A review

Akharume

Aluko

Adedeji

2021

Comp Rev Food Sci Food Safe

349

136

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The market trend towards plant‐based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of sustainability and less environmental impact associated with the production of plant‐based protein compared to animal, aside from other beneficial health claims and changes in consumers' dietary lifestyles. In order to meet market demand, there is a need to have plant‐based protein ingredients that rival or have improved quality and functionality compared to the traditional animal protein ingredients they may replace. In this review article, we present a detailed and concise summary of the functionality challenges of some plant protein ingredients with associated physical, chemical, and biological processing techniques (traditional and emerging technologies) that have been attempted to enhance them. We cataloged the differences between several studies that seek to address the functionality challenges of selected plant‐based protein ingredients without overtly commenting on a general technique that addresses the functionality of all plant‐based protein ingredients. Additionally, we elucidated the chemistry behind some of these processing techniques and how they modify the protein structure for improved functionality. Although, many food industries are shifting away from chemical modification of proteins because of the demand for clean label product and the challenge of toxicity associated with scale‐up of this technique, so physical and biological techniques are widely being adopted to produce a functional ingredient such as texturized vegetable proteins, hydrolyzed vegetable protein, clean label protein concentrates, de‐flavored protein isolates, protein flour, and grits.

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Section: Modification Of Plant Proteins By Various Processing Techniquesmentioning

confidence: 99%

Modification of plant proteins for improved functionality: A review

Akharume

Aluko

Adedeji

2021

Comp Rev Food Sci Food Safe

349

136

View full text Add to dashboard Cite

show abstract

“…However, when the time increased (210 min), a lower degree of hydrolysis was obtained. Singh et al [16] reported results similar for the degree of hydrolysis with rice bran protein. The initial phase of the hydrolysis reaction results low competition with the substrate and enzyme, generating high degree of hydrolysis.…”

Section: Response Surface Plot Of Soybean Protein Hydrolysatementioning

confidence: 78%

“…The degree of hydrolysis was determined by measuring the chemical complex formed by the α-amino groups released during hydrolysis with 0.1% TNBS solution, following the Adler-Nissen protocol [16,22] with slight modifications. Sample dilutions (0.25 mL) were added to test tubes containing 1 mL of 0.2125 M sodium phosphate buffer, pH 8.2.…”

Section: Degree Of Hydrolysis (Dh%)mentioning

confidence: 99%

“…Enzymatic hydrolysis of proteins has a problem that it is difficult to react at high concentrations and to obtain complete hydrolysis. Singh et al [16] have studied to improve the solubility as increased degree of hydrolysis in response to the enzyme by optimizing the enzyme hydrolysis temperature and time of rice bran protein. However, the hydrolysis reaction material, it may also be controlled to have a hydrolysis degree of 5-10% because that effected on the negative flavor characteristics [21].…”

Section: Degree Of Hydrolysis Ph and Soluble Solid Contents Of Soybementioning

confidence: 99%

“…Among the methods of protein hydrolysis, enzymatic hydrolysis is an attractive approach for utilizing plant protein resource in soybean [15]. It depended on temperature, reaction time, concentration, substrate, and these factors contribute to the quality characteristics of hydrolysate [16,17]. Research has been conducted to hydrolysis to increase the availability production process of low molecular weight peptides and to increase the degree of hydrolysis [18].…”

Section: Introductionmentioning

confidence: 99%

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Optimizing of Enzyme Hydrolysis Condition for Bitterness Suppression of Soybean Protein Using Response Surface Methodology (RSM)

Ra¹,

Cho²,

Hwang³

et al. 2020

JFNR

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Enzyme hydrolysis of soybean protein can be adjusted according to purposes, but should be optimized for reaction time, concentration and substrate conditions to prevent bitterness caused by excessive hydrolysis. This study was carried out to find the optimal condition of the soybean protein hydrolysis process using a response surface methodology. The experiment was designed based on a central composite design, and the independent variables were the soybean protein extraction pH (X 1 , 10-12), enzyme concentration (X 2 , 0.1-0.5%) and hydrolysis time (X 3 , 150-210 minutes). The results of the degree of hydrolysis (Y 1), pH (Y 2) and soluble solid contents (Y 3) were fitted to a response surface methodology model (R 2 = 0.91, 0.98, and 0.86, respectively). The optimal hydrolysis condition for soybean protein hydrolysis was as follows; pH 12, enzyme concentration 0.27% and 187.88 min, respectively. While richness and sourness were increased with soybean protein hydrolysis, the saltiness was decreased. The bitterness of the hydrolysate prepared at the optimal condition did not show any difference compared with that of the soybean protein, whereas richness and sourness showed a significant increase. The enzyme hydrolysate at the optimal condition showed distribution of a molecular weight lower than the soybean protein did to form intense bands at 35, and 25 kDa. Therefore, this hydrolysate was expected to be used as a high-value plant protein food material.

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