TY - JOUR

T1 - Mechanically activated hydrolysis of plant-derived proteins in food industry

AU - Gavrilova, Karina V.

AU - Bychkov, Aleksey L.

AU - Bychkova, Elena S.

AU - Akimenko, Zoya A.

AU - Chernonosov, Aleksandr A.

AU - Kalambet, Yurii A.

AU - Lomovskii, Oleg I.

N1 - Publisher Copyright: © 2019, Gavrilova et al.

PY - 2019/1/1

Y1 - 2019/1/1

N2 - A poor consumption of important nutrients triggered a public interest in functional foods that contain easy-to-digest proteins. The present research features fractionation, mechanical activation, and enzymatic hydrolysis of pea protein. According to modern chemical methods, the protein content in the original pea biomass was 24.3% and its molecular weight distribution (MWD) was 5-135 kDa. Fractionation, or protein displacement, resulted in four fractions of biopolymers with different chemical composition, i.e. a different content of protein and carbohydrate molecules. The paper introduces some data on the enzymatic transformations of the substrate. A set of experiments made it possible to define the optimal conditions for the mechanical activation of pea biomass with proteolytic enzymes. The enzymes were obtained from Protosubtilin G3x, a complex enzyme preparation. When the substrate and the enzymes were mechanically activated together, it produced mechanocomposite, an intermediate product with increased reactivity. It increased the specific surface area by 3.2 times and doubled the crystallinity of the substrate. As a result, the rate and yield of the subsequent enzymatic hydrolysis increased from 18% to 61%. The study determined the capacity of the substrate in relation to the enzyme preparation. Under optimal conditions, the pea hydrolysis destroyed protein molecules within two hours. After four hours of hydrolysis, no changes were detected. A polyacrylamide gel electrophoresis revealed non-hydrolysed protein molecules with MW ≈ 20 kDa. Presumably, they corresponded with legumin, which is resistant to neutral and alkaline proteases. The resulting hydrolysates were spray-dried to test their potential use as a food component. The product obtained by spray-drying had a monomodal distribution of particle sizes of spherical shape with a diameter of 5-20 μm.

AB - A poor consumption of important nutrients triggered a public interest in functional foods that contain easy-to-digest proteins. The present research features fractionation, mechanical activation, and enzymatic hydrolysis of pea protein. According to modern chemical methods, the protein content in the original pea biomass was 24.3% and its molecular weight distribution (MWD) was 5-135 kDa. Fractionation, or protein displacement, resulted in four fractions of biopolymers with different chemical composition, i.e. a different content of protein and carbohydrate molecules. The paper introduces some data on the enzymatic transformations of the substrate. A set of experiments made it possible to define the optimal conditions for the mechanical activation of pea biomass with proteolytic enzymes. The enzymes were obtained from Protosubtilin G3x, a complex enzyme preparation. When the substrate and the enzymes were mechanically activated together, it produced mechanocomposite, an intermediate product with increased reactivity. It increased the specific surface area by 3.2 times and doubled the crystallinity of the substrate. As a result, the rate and yield of the subsequent enzymatic hydrolysis increased from 18% to 61%. The study determined the capacity of the substrate in relation to the enzyme preparation. Under optimal conditions, the pea hydrolysis destroyed protein molecules within two hours. After four hours of hydrolysis, no changes were detected. A polyacrylamide gel electrophoresis revealed non-hydrolysed protein molecules with MW ≈ 20 kDa. Presumably, they corresponded with legumin, which is resistant to neutral and alkaline proteases. The resulting hydrolysates were spray-dried to test their potential use as a food component. The product obtained by spray-drying had a monomodal distribution of particle sizes of spherical shape with a diameter of 5-20 μm.

KW - Amino acids

KW - Destruction of protein molecules

KW - Enzymatic hydrolysis

KW - Mechanochemical activation

KW - Mechanochemistry

KW - Mechanocomposite

KW - Plant materials

KW - Polypeptides

KW - Spray-drying

KW - LIGNOCELLULOSIC BIOMASS

KW - plant materials

KW - amino acids

KW - destruction of protein molecules

KW - mechanocomposite

KW - enzymatic hydrolysis

KW - PEA

KW - polypeptides

KW - FUNCTIONAL-PROPERTIES

KW - EXTRACTION

KW - mechanochemical activation

KW - spray-drying

UR - http://www.scopus.com/inward/record.url?scp=85072988568&partnerID=8YFLogxK

U2 - 10.21603/2308-4057-2019-2-255-263

DO - 10.21603/2308-4057-2019-2-255-263

M3 - Article

AN - SCOPUS:85072988568

VL - 7

SP - 255

EP - 263

JO - Foods and Raw Materials

JF - Foods and Raw Materials

SN - 2308-4057

IS - 2

ER -