Hydrolysis of Hull-Less Pumpkin Oil Cake Protein Isolate by Pepsin
The present work represents an investigation of the
hydrolysis of hull-less pumpkin (Cucurbita Pepo L.) oil cake protein
isolate (PuOC PI) by pepsin. To examine the effectiveness and
suitability of pepsin towards PuOC PI the kinetic parameters for
pepsin on PuOC PI were determined and then, the hydrolysis process
was studied using Response Surface Methodology (RSM). The
hydrolysis was carried out at temperature of 30°C and pH 3.00. Time
and initial enzyme/substrate ratio (E/S) at three levels were selected
as the independent parameters. The degree of hydrolysis, DH, was
mesuared after 20, 30 and 40 minutes, at initial E/S of 0.7, 1 and 1.3
mA/mg proteins. Since the proposed second-order polynomial model
showed good fit with the experimental data (R2 = 0.9822), the
obtained mathematical model could be used for monitoring the
hydrolysis of PuOC PI by pepsin, under studied experimental
conditions, varying the time and initial E/S. To achieve the highest
value of DH (39.13 %), the obtained optimum conditions for time
and initial E/S were 30 min and 1.024 mA/mg proteins.
[1] A. Moure, J. Sineiro, H. Domíngeuez and J. C. Parajó, "Funcionality of
oilseed protein products: A review", Food Research International,.vol.
39, no. 9, pp. 945-963, 2006.
[2] J.-P. Krause, "Comparison of the effect of acylation and phosphorylation
on surface pressure, surface potential and foaming properties of protein
isolates from rapeseed (Brassica napus)", Industrial Crops and Products,
vol. 15, no. 3, pp. 221-228, 2002.
[3] K., Zhang, Y. Li and Y. Ren, "Research on the phosphorylation of soy
protein isolate with sodium tripoly phosphate", Journal of Food
Engineering, vol. 76, no. 4, pp - 1233-1237, 2007.
[4] T. A. El-Adawy "Functional properties and nutritional quality of
acetylated and succinylated mung bean protein isolate", Food Chemistry,
vol. 70, no. 1, pp. 83-91, 2000.
[5] R.E. Aluko, and T. McIntosh, "Limited enzymatic proteolysis increases
the level of incorporation of canola proteins into mayonnaise",
Innovative Food science & Emerging Technologies, vol. 6, no. 2, pp.
195-202, 2005.
[6] G.,Chabanon, I.,Chevalot, X., Framboisier, S. Chenu, and I. Marc,
"Hydrolysis of rapeseed protein isolates: Kinetics, characterization and
functional properties of rapeseed hydrolysates", Process Biochemistry
42, pp. 1419-1428, 2007.
[7] R. E. Aluko, E. Monu, "Functional and bioactive properties of Quinoa
seed Protein Hydrolysates", Journal of Food Science, vol. 68, no. 4, pp.
1254-1258, 2003.
[8] K Govindaraju and H. Srinivas, "Studies on the effect of enzymatic
hydrolysis on functional and physico-chemical properties of arachin",
LWT, vol. 39, pp. 54-62, 2006.
[9] B. P. Lamsal, S. Jung and L. A. Johnson, "Rheological properties of soy
protein hydrolysates obtained from limited enzymatic hydrolysis",
LWT, vol. 40, pp. 1215-1233, 2007.
[10] X. Wang, Ch. Tang, B. Li, X. Yang, L. Li and Ch. Ma, "Effects of highpressure
treatment on some physicochemical and functional properties of
soy protein isolates", Food Hydrocoloids, vol. 22, no. 4, pp. 560-567,
2008.
[11] A. R..Jambrak, J. Timothy, T. J. Mason, V. Lelas, Z. Herceg, and Lj. I.
Herceg, "Effect of ultrasound treatment on solubility and foaming
properties of whey protein suspensions", Journal of Food Engineering,
vol. 86, no. 2, pp. 281-287, 2008.
[12] D. Panyam, and A. Kilara, "Enhancing the functionality of food proteins
by enzymatic modification", Trends in Food Science & Technology, vol.
7, pp. 120-125, 1996.
[13] A. Clemente, "Enzymatic protein hydrolysates in human nutrition",
Trends in Food Science & Technology, vol. 11, pp. 254-262, 2000.
[14] W. Wang and E. Gonzales de Mejia "A New Frontier in Soy Boicative
Peptides That May Prevent Age-related Chronic Diseases",
Comprehensive Reviews in Food Science and food Safety, vol. 4, pp.
63-78, 2005.
[15] H. Korhonen and A. Pihlanto, "Review bioactive peptides: Production
and functionality". International Dairy Journal, vol. 16, pp. 945-960,
2006.
[16] A. H. El-Soukkary, "Evaluation of pumpkin seed products for bread
fortification", Plant Food and Human Nutrition, vol. 56, pp. 365-384,
2001.
[17] T. A. El-Adawy and K. M. Taha, "Characteristics and composition of
different seed oils and flours", Food Chemistry, vol. 74, pp. 47-54, 2001.
[18] F. Caili, Sh. Huan and L. Quanhong, "A review on Pharmacological
Activities and Utilization Technologies of Pumpkin", Plant Foods for
Human Nutrition, vol. 61, pp. 73-80, 2006.
[19] D. Peri─ìin, Lj. Radulović, S.Trivić and E. Dimić, "Evaluation of
solubility of pumpkin seed globulins by response surface method",
Journal of Food Engineering, vol. 84, pp. 591-594, 2008.
[20] D. Peri─ìin, Lj Radulović-Popović Ž. Va┼ítag, S. Ma─æarev-Popović, and
S.Trivić, "Enzymatic hydrolysis of protein isolate from hull-less
pumpkin oil cake; Application of response surface methodology", Food
Chemistry, vol.115, pp. 753-757, 2009.
[21] F. Guerard, M. T. Sumaya-Martinez, D. Laroque, A. Chabeaud and L.
Dufossé, "Optimization of free radical scavenging activity by response
surface methodology in the hydrolysis of shrimp processing discards",
Process Biochemistry vol. 42, pp. 1486 - 1491, 2007.
[22] Sh. H. Xia, Zh. Wang and Y. Sh. Xu, "Characteristics of Bellamya
purificata snail foot protein and enzymatic hydrolysates", Food
Chemistry, vol. 101, pp. 1188-1196, 2007.
[23] N. Bhaskar, T. Benila, C. Radha and R. G. Lalitha, "Optimization of
enzymatic hydrolysis of viscelar waste proteins of Catla (Catla catla)
for preparing protein hydrolysate using a commercial protease".
Bioresource Technology, vol. 99, pp. 335-343, 2008.
[24] W. Chao, Ch. Zhang, P. Hong and H. Ji, "Response surface
methodology for autolysis parameters optimization of shrimp head and
amino acids released during autolysis", Food Chemistry, vol. 109, pp.
176-183, 2008.
[25] D. Bas and I. H. Boyaci, "Modeling and optimization I: Usability of
response surface methodology", Journal of Food Engineering, vol.
78, pp. 836-845, 2007.
[26] C. Z. Nkosi, A. R. Opoku and S. E. Terblanche, "Effect of Pumpkin
Seed (Cucurbita Pepo) Protein Isolate on The Activity Levels of
Certain Plasma Enzymes in CCl4-Induced Liver Injury in Low-Protein
Fed Rats,", Phytotherapy Research, vol. 19, pp. 341-345, 2005.
[27] O. H. Lowry, N. J. Rosenbrough, A.L Fair and R. J. Randall, "Protein
measurment with the Folin-phenol reagents", Journal of Biological
Chemistry, vol. 193, pp. 265-275, 1951.
[28] K. Tsumura, W. Kugimya, N. Bando, M. Hiemori, T. Ogawa,
"Preparation of Hypoallergic Soybean Protein with Processing
Functionally by Selective Enzymatic Hydrolysis", Food Science
Technology, vol. 5, no. 2, pp. 171-175, 1999.
[1] A. Moure, J. Sineiro, H. Domíngeuez and J. C. Parajó, "Funcionality of
oilseed protein products: A review", Food Research International,.vol.
39, no. 9, pp. 945-963, 2006.
[2] J.-P. Krause, "Comparison of the effect of acylation and phosphorylation
on surface pressure, surface potential and foaming properties of protein
isolates from rapeseed (Brassica napus)", Industrial Crops and Products,
vol. 15, no. 3, pp. 221-228, 2002.
[3] K., Zhang, Y. Li and Y. Ren, "Research on the phosphorylation of soy
protein isolate with sodium tripoly phosphate", Journal of Food
Engineering, vol. 76, no. 4, pp - 1233-1237, 2007.
[4] T. A. El-Adawy "Functional properties and nutritional quality of
acetylated and succinylated mung bean protein isolate", Food Chemistry,
vol. 70, no. 1, pp. 83-91, 2000.
[5] R.E. Aluko, and T. McIntosh, "Limited enzymatic proteolysis increases
the level of incorporation of canola proteins into mayonnaise",
Innovative Food science & Emerging Technologies, vol. 6, no. 2, pp.
195-202, 2005.
[6] G.,Chabanon, I.,Chevalot, X., Framboisier, S. Chenu, and I. Marc,
"Hydrolysis of rapeseed protein isolates: Kinetics, characterization and
functional properties of rapeseed hydrolysates", Process Biochemistry
42, pp. 1419-1428, 2007.
[7] R. E. Aluko, E. Monu, "Functional and bioactive properties of Quinoa
seed Protein Hydrolysates", Journal of Food Science, vol. 68, no. 4, pp.
1254-1258, 2003.
[8] K Govindaraju and H. Srinivas, "Studies on the effect of enzymatic
hydrolysis on functional and physico-chemical properties of arachin",
LWT, vol. 39, pp. 54-62, 2006.
[9] B. P. Lamsal, S. Jung and L. A. Johnson, "Rheological properties of soy
protein hydrolysates obtained from limited enzymatic hydrolysis",
LWT, vol. 40, pp. 1215-1233, 2007.
[10] X. Wang, Ch. Tang, B. Li, X. Yang, L. Li and Ch. Ma, "Effects of highpressure
treatment on some physicochemical and functional properties of
soy protein isolates", Food Hydrocoloids, vol. 22, no. 4, pp. 560-567,
2008.
[11] A. R..Jambrak, J. Timothy, T. J. Mason, V. Lelas, Z. Herceg, and Lj. I.
Herceg, "Effect of ultrasound treatment on solubility and foaming
properties of whey protein suspensions", Journal of Food Engineering,
vol. 86, no. 2, pp. 281-287, 2008.
[12] D. Panyam, and A. Kilara, "Enhancing the functionality of food proteins
by enzymatic modification", Trends in Food Science & Technology, vol.
7, pp. 120-125, 1996.
[13] A. Clemente, "Enzymatic protein hydrolysates in human nutrition",
Trends in Food Science & Technology, vol. 11, pp. 254-262, 2000.
[14] W. Wang and E. Gonzales de Mejia "A New Frontier in Soy Boicative
Peptides That May Prevent Age-related Chronic Diseases",
Comprehensive Reviews in Food Science and food Safety, vol. 4, pp.
63-78, 2005.
[15] H. Korhonen and A. Pihlanto, "Review bioactive peptides: Production
and functionality". International Dairy Journal, vol. 16, pp. 945-960,
2006.
[16] A. H. El-Soukkary, "Evaluation of pumpkin seed products for bread
fortification", Plant Food and Human Nutrition, vol. 56, pp. 365-384,
2001.
[17] T. A. El-Adawy and K. M. Taha, "Characteristics and composition of
different seed oils and flours", Food Chemistry, vol. 74, pp. 47-54, 2001.
[18] F. Caili, Sh. Huan and L. Quanhong, "A review on Pharmacological
Activities and Utilization Technologies of Pumpkin", Plant Foods for
Human Nutrition, vol. 61, pp. 73-80, 2006.
[19] D. Peri─ìin, Lj. Radulović, S.Trivić and E. Dimić, "Evaluation of
solubility of pumpkin seed globulins by response surface method",
Journal of Food Engineering, vol. 84, pp. 591-594, 2008.
[20] D. Peri─ìin, Lj Radulović-Popović Ž. Va┼ítag, S. Ma─æarev-Popović, and
S.Trivić, "Enzymatic hydrolysis of protein isolate from hull-less
pumpkin oil cake; Application of response surface methodology", Food
Chemistry, vol.115, pp. 753-757, 2009.
[21] F. Guerard, M. T. Sumaya-Martinez, D. Laroque, A. Chabeaud and L.
Dufossé, "Optimization of free radical scavenging activity by response
surface methodology in the hydrolysis of shrimp processing discards",
Process Biochemistry vol. 42, pp. 1486 - 1491, 2007.
[22] Sh. H. Xia, Zh. Wang and Y. Sh. Xu, "Characteristics of Bellamya
purificata snail foot protein and enzymatic hydrolysates", Food
Chemistry, vol. 101, pp. 1188-1196, 2007.
[23] N. Bhaskar, T. Benila, C. Radha and R. G. Lalitha, "Optimization of
enzymatic hydrolysis of viscelar waste proteins of Catla (Catla catla)
for preparing protein hydrolysate using a commercial protease".
Bioresource Technology, vol. 99, pp. 335-343, 2008.
[24] W. Chao, Ch. Zhang, P. Hong and H. Ji, "Response surface
methodology for autolysis parameters optimization of shrimp head and
amino acids released during autolysis", Food Chemistry, vol. 109, pp.
176-183, 2008.
[25] D. Bas and I. H. Boyaci, "Modeling and optimization I: Usability of
response surface methodology", Journal of Food Engineering, vol.
78, pp. 836-845, 2007.
[26] C. Z. Nkosi, A. R. Opoku and S. E. Terblanche, "Effect of Pumpkin
Seed (Cucurbita Pepo) Protein Isolate on The Activity Levels of
Certain Plasma Enzymes in CCl4-Induced Liver Injury in Low-Protein
Fed Rats,", Phytotherapy Research, vol. 19, pp. 341-345, 2005.
[27] O. H. Lowry, N. J. Rosenbrough, A.L Fair and R. J. Randall, "Protein
measurment with the Folin-phenol reagents", Journal of Biological
Chemistry, vol. 193, pp. 265-275, 1951.
[28] K. Tsumura, W. Kugimya, N. Bando, M. Hiemori, T. Ogawa,
"Preparation of Hypoallergic Soybean Protein with Processing
Functionally by Selective Enzymatic Hydrolysis", Food Science
Technology, vol. 5, no. 2, pp. 171-175, 1999.
@article{"International Journal of Biological, Life and Agricultural Sciences:51549", author = "Ivan Živanović and Žužana Vaštag and Senka Popović and Ljiljana Popović and Draginja Peričin", title = "Hydrolysis of Hull-Less Pumpkin Oil Cake Protein Isolate by Pepsin", abstract = "The present work represents an investigation of the
hydrolysis of hull-less pumpkin (Cucurbita Pepo L.) oil cake protein
isolate (PuOC PI) by pepsin. To examine the effectiveness and
suitability of pepsin towards PuOC PI the kinetic parameters for
pepsin on PuOC PI were determined and then, the hydrolysis process
was studied using Response Surface Methodology (RSM). The
hydrolysis was carried out at temperature of 30°C and pH 3.00. Time
and initial enzyme/substrate ratio (E/S) at three levels were selected
as the independent parameters. The degree of hydrolysis, DH, was
mesuared after 20, 30 and 40 minutes, at initial E/S of 0.7, 1 and 1.3
mA/mg proteins. Since the proposed second-order polynomial model
showed good fit with the experimental data (R2 = 0.9822), the
obtained mathematical model could be used for monitoring the
hydrolysis of PuOC PI by pepsin, under studied experimental
conditions, varying the time and initial E/S. To achieve the highest
value of DH (39.13 %), the obtained optimum conditions for time
and initial E/S were 30 min and 1.024 mA/mg proteins.", keywords = "Enzymatic hydrolysis, Pepsin, Pumpkin (CucurbitaPepo L.) oil cake protein isolate, Response surface methodology.", volume = "5", number = "3", pages = "123-5", }
