Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides
Аутори
Knežević-Jugović, ZoricaJovanović, Jelena
Stefanović, Andrea
Grbavčić, Sanja
Šekuljica, Nataša
Elmalimadi, Mohamed B.
Bugarski, Branko
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Wheat gluten is a relatively inexpensive industrial byproduct from wheat starch processing, and in
Europe also from manufacturing of bioethanol fuel. Egg producers are also faced with problems of
excess of egg white because mayonnaise industry and bakery industry use relatively high egg yolk
amounts and egg white is the remainder. Of high importance is the production of new value-added
products based on gluten and/or egg white proteins with improved properties and specialized functionality to be used in food and biobased consumer products. The objective of this research was a production of both wheat gluten and egg white protein hydrolysates with improved antioxidant properties. For this purpose, both substrates were pretreated by thermal treatment and then intensively hydrolysed with a commercial food-grade bacterial protease, Alcalase. Thus, the obtained hydrolysates were further separated by sequential ultrafiltration into four peptide fraction viz. Fraction I (> 30kDa), II (10 ...- 30 kDa), III (1 - 10 kDa) and IV (< 1kDa) which were investigated in terms of their antioxidant activity. The antioxidant activity of hydrolysates and peptide fractions were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radical scavenging assays and measuring ferric reducing antioxidant power assay. Scavenging of 2,2′- diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) by Fraction III, prepared with gluten protein was found to be significantly higher than other gluten or egg white fractions. The results show that the fractionated hydrolysates were superior to the original hydrolysate in the antioxidative activity tested in all cases and can be concluded that by combining thermal pretreatment and controlled enzymatic hydrolysis, the hydrolysates with improved antioxidant properties can be produced enhancing utilization of egg white and gluten in food products.
Кључне речи:
Antioxidant peptides / Membrane ultrafiltration / Egg white proteins / Gluten / Enzymatic hydrolysisИзвор:
Proceedings / 42nd International Conference of SSCHE Tatranské Matliare, 2015, 753-Издавач:
- Bratislava, SK : Slovak Society of Chemical Engineering
Финансирање / пројекти:
- EUREKA project / ENZEGG E!6750 - Development of enzyme processes for production of egg white protein hydrolysates
- Innovation Project / Production of new dietary formulations based on natural protein with antioxidant and antitumor effect
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Knežević-Jugović, Zorica AU - Jovanović, Jelena AU - Stefanović, Andrea AU - Grbavčić, Sanja AU - Šekuljica, Nataša AU - Elmalimadi, Mohamed B. AU - Bugarski, Branko PY - 2015 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6271 AB - Wheat gluten is a relatively inexpensive industrial byproduct from wheat starch processing, and in Europe also from manufacturing of bioethanol fuel. Egg producers are also faced with problems of excess of egg white because mayonnaise industry and bakery industry use relatively high egg yolk amounts and egg white is the remainder. Of high importance is the production of new value-added products based on gluten and/or egg white proteins with improved properties and specialized functionality to be used in food and biobased consumer products. The objective of this research was a production of both wheat gluten and egg white protein hydrolysates with improved antioxidant properties. For this purpose, both substrates were pretreated by thermal treatment and then intensively hydrolysed with a commercial food-grade bacterial protease, Alcalase. Thus, the obtained hydrolysates were further separated by sequential ultrafiltration into four peptide fraction viz. Fraction I (> 30kDa), II (10 - 30 kDa), III (1 - 10 kDa) and IV (< 1kDa) which were investigated in terms of their antioxidant activity. The antioxidant activity of hydrolysates and peptide fractions were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radical scavenging assays and measuring ferric reducing antioxidant power assay. Scavenging of 2,2′- diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) by Fraction III, prepared with gluten protein was found to be significantly higher than other gluten or egg white fractions. The results show that the fractionated hydrolysates were superior to the original hydrolysate in the antioxidative activity tested in all cases and can be concluded that by combining thermal pretreatment and controlled enzymatic hydrolysis, the hydrolysates with improved antioxidant properties can be produced enhancing utilization of egg white and gluten in food products. PB - Bratislava, SK : Slovak Society of Chemical Engineering C3 - Proceedings / 42nd International Conference of SSCHE Tatranské Matliare T1 - Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides SP - 753 UR - https://hdl.handle.net/21.15107/rcub_technorep_6271 ER -
@conference{ author = "Knežević-Jugović, Zorica and Jovanović, Jelena and Stefanović, Andrea and Grbavčić, Sanja and Šekuljica, Nataša and Elmalimadi, Mohamed B. and Bugarski, Branko", year = "2015", abstract = "Wheat gluten is a relatively inexpensive industrial byproduct from wheat starch processing, and in Europe also from manufacturing of bioethanol fuel. Egg producers are also faced with problems of excess of egg white because mayonnaise industry and bakery industry use relatively high egg yolk amounts and egg white is the remainder. Of high importance is the production of new value-added products based on gluten and/or egg white proteins with improved properties and specialized functionality to be used in food and biobased consumer products. The objective of this research was a production of both wheat gluten and egg white protein hydrolysates with improved antioxidant properties. For this purpose, both substrates were pretreated by thermal treatment and then intensively hydrolysed with a commercial food-grade bacterial protease, Alcalase. Thus, the obtained hydrolysates were further separated by sequential ultrafiltration into four peptide fraction viz. Fraction I (> 30kDa), II (10 - 30 kDa), III (1 - 10 kDa) and IV (< 1kDa) which were investigated in terms of their antioxidant activity. The antioxidant activity of hydrolysates and peptide fractions were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radical scavenging assays and measuring ferric reducing antioxidant power assay. Scavenging of 2,2′- diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) by Fraction III, prepared with gluten protein was found to be significantly higher than other gluten or egg white fractions. The results show that the fractionated hydrolysates were superior to the original hydrolysate in the antioxidative activity tested in all cases and can be concluded that by combining thermal pretreatment and controlled enzymatic hydrolysis, the hydrolysates with improved antioxidant properties can be produced enhancing utilization of egg white and gluten in food products.", publisher = "Bratislava, SK : Slovak Society of Chemical Engineering", journal = "Proceedings / 42nd International Conference of SSCHE Tatranské Matliare", title = "Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides", pages = "753", url = "https://hdl.handle.net/21.15107/rcub_technorep_6271" }
Knežević-Jugović, Z., Jovanović, J., Stefanović, A., Grbavčić, S., Šekuljica, N., Elmalimadi, M. B.,& Bugarski, B.. (2015). Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides. in Proceedings / 42nd International Conference of SSCHE Tatranské Matliare Bratislava, SK : Slovak Society of Chemical Engineering., 753. https://hdl.handle.net/21.15107/rcub_technorep_6271
Knežević-Jugović Z, Jovanović J, Stefanović A, Grbavčić S, Šekuljica N, Elmalimadi MB, Bugarski B. Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides. in Proceedings / 42nd International Conference of SSCHE Tatranské Matliare. 2015;:753. https://hdl.handle.net/21.15107/rcub_technorep_6271 .
Knežević-Jugović, Zorica, Jovanović, Jelena, Stefanović, Andrea, Grbavčić, Sanja, Šekuljica, Nataša, Elmalimadi, Mohamed B., Bugarski, Branko, "Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides" in Proceedings / 42nd International Conference of SSCHE Tatranské Matliare (2015):753, https://hdl.handle.net/21.15107/rcub_technorep_6271 .