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- Title
Structural changes induced by ultrasound in proteases and their consequences on the hydrolysis of pumpkin seed proteins and the multifunctional properties of hydrolysates.
- Authors
Coelho Pacheco, Ana Flávia; Coelho Pacheco, Flaviana; Zinato Pereira, Gabriela; Costa Paiva, Paulo Henrique; Aparecida Lelis, Carini; Lima Tribst, Alline Artigiani; de Castro Leite Júnior, Bruno Ricardo
- Abstract
The effects of ultrasound (US) (40 kHz, 23.8 W/L) on commercial protease structures and their impact on pumpkin seed protein (PSP) hydrolysis were evaluated, as well as the solubility and antioxidant activity of hydrolysates. The ultrasonic pre-treatment activated Neutrase® (22.7 %), Brauzyn® (20.8 %) and Flavourzyme® (22.4 %), with more significant changes in the tertiary structure of Flavourzyme®, which also showed the highest increases in particle size (--21 %) and polydispersity index (PDI) (-60 °/o) compared to its native form. On the other hand, US pre-treatment under inactivation conditions resulted in substantial structural changes, indicating protein denaturation with the formation of heterogeneous and strongly electronegative aggregates. Proteolysis of PSP with US-activated enzymes showed a higher degree of hydrolysis (DH) (up to 75 %) and the obtained peptides showed higher solubility (up to 53 °/o) and antioxidant activity (up to 40 %). The findings emphasize that applying ultrasound under specific conditions can induce moderate structural changes in proteases, enhancing their hydrolytic efficiency.
- Subjects
SEED proteins; PUMPKIN seeds; ENZYME activation; TERTIARY structure; PROTEIN structure
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, Vol 144, p13
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2023.12.004