Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
Publication fee
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
Instructions for Authors
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
September 2024 issue has just been published
December 2024 issue is now available on-line
Copyright License change and on-line edition
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
September 2024 issue has just been published
December 2024 issue is now available on-line
Copyright License change and on-line edition
ORIGINAL ARTICLE
Functional Properties of Enzymatic Hydrolysate and Peptide Fractions from Perilla Seed Meal Protein
1
Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38547, Korea (South)
Submission date: 2018-10-31
Final revision date: 2019-01-07
Acceptance date: 2019-01-18
Online publication date: 2019-03-01
Publication date: 2019-03-01
Corresponding author
Pol. J. Food Nutr. Sci. 2019;69(2):119-127
KEYWORDS
perilla seed mealenzymatic hydrolysatepeptideultrafiltrationagricultural by-productsphysical property
TOPICS
Effects on food qualityFunctional propertiesNutsVegetablesChemical and enzymatic modificationPhysicochemical properties
ABSTRACT
The present study aimed to decompose perilla seed meal (PSM) proteins via enzymatic degradation and to evaluate the functional properties of the resulting enzymatic hydrolysate and peptide fractions for utilization of PSM, a by-product in the production of perilla seed oil. PSM protein hydrolysates were fractionated based on molecular weight using an ultrafiltration system, and the physical properties required to utilize the hydrolysate and peptide fractions as functional food components were determined. The enzymatic hydrolysate and peptide fractions showed higher solubility, oil absorption capacity, and emulsifying and foaming properties than protein isolates. In particular, peptide fractions below the 5 kDa showed high solubility, emulsifying activity, and foaming capacity. Therefore, these peptide fractions are ideal as functional raw materials and substitutes that can be used to improve the quality of various processed food products and protein supplements.
FUNDING
This work was supported by the 2018 Yeungnam University Research Grant.
REFERENCES (44)
1.
Adebowale, K.O., Lawal, O.S. (2003). Foaming, gelation and electrophoretic characteristics of mucana bean (Mucan pruriens) protein concentrates. Food Chemistry, 83(2), 237-246.
2.
Bang, B.H., Seo, J.S., Jeon, E.J., Kim, K.P. (1996). Foaming capacity and foaming stability of protein recovered from red crab processing water. Korean Journal of Food Nutrition, 9(3), 325-330.
3.
Benítez, R., Ibarz, A., Pagan, J. (2008). Protein hydrolysates: processes and applications. Acta Bioquímica Clínica Latinoamericana, 42(2), 227-236.
4.
Beuchat, L.R. (1977). Functional and electrophoretic characteristics of succinylated peanut flour proteins. Journal of Agricultural and Food Chemistry, 25(2), 258-261. https://doi.org/10.1021/jf6021....
5.
Bhattacharjee, S., Sultana, A., Sazzad, M.H., Islam, M.A., Ahtashom M.M., Asaduzzaman (2013). Analysis of the proximate composition and energy values of two varieties of onion (Allium cepa L.) bulbs of different origin: A comparative study. International Journal of Nutrition and Food Sciences, 2(5), 246-253. https://doi.org/10.11648/j.ijn....
6.
Cabra, V., Arreguín, R., Farres, A. (2008). Emulsifying properties of proteins. Boletín de la Sociedad Química de México, 2(2), 80-89.
7.
Chalamaiah, M., Dinesh Kumar, B., Hemalatha, R., Jyothirmayi, T. (2012). Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review. Food Chemistry, 135(4), 3020-3038.
8.
Chove, B.E., Grandison, A.S., Lewis, M.J. (2002). Emulsifying properties of soy protein isolates obtained by microfiltration. Journal of the Science of Food and Agriculture, 82(3), 267-272. https://doi.org/10.1002/jsfa.1....
9.
Córdova-Murueta, J.H., Garcı́a-Carreño, F.L. (2002). Nutritive value of squid and hydrolyzed protein supplement in shrimp feed. Aquaculture, 210(1), 371-384. https://doi.org/10.1016/S0044-....
10.
Crenwelge, D.D., Dill, P., Tybor, P., Landmann, L.A. (1974). A comparison of the emulsification capacities of some protein concentrates. Journal of Food Science, 39(1), 175-177. https://doi.org/10.1111/j.1365....
11.
Dehnad, D., Jafari, S.M., Afrasiabi, M. (2016). Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques. Trends in Food Science & Technology, 57, 116-131. https://doi.org/10.1016/j.tifs....
12.
Di Bernardini, R., Harnedy, P., Bolton, D., Kerry, J., O’Neill, E., Mullen, A.M., Hayes, M. (2011). Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products. Food Chemistry, 124(4), 1296-1307. https://doi.org/10.1016/j.food....
13.
Eldridge, A.C., Hall, P.K., Wolf, W.J. (1963). Stable foams from unhydrolyzed soybean protein. Food Technology, 17, 1592-1595.
14.
Gnanasambandam, R., Hettiarachchy, N.S. (1995). Protein concentrates from unstabilized and stabilized rice bran: preparation and properties. Journal of Food Science, 60(5), 1066-1069, 1074. https://doi.org/10.1111/j.1365....
15.
Hermansson, A.M.J. (1975). Functional properties of proteins for food-flow properties. Journal of Texture Studies, 5(4), 425-439. https://doi.org/10.1111/j.1745....
16.
Jang, H.R., Liceaga, A.M., Yoon, K.Y. (2016). Purification, characterisation and stability of an antioxidant peptide derived from sandfish (Arctoscopus japonicus) protein hydrolysates. Journal of Functional Foods, 20, 433-442. https://doi.org/10.1016/j.jff.....
17.
Kim, C.H., Ahn, M.S. (2007). Physicochemical properties of whey protein isolate. Korean Journal of Food Science and Technology, 39(1), 50-54.
18.
Kimatu, B.M.K., Zhao, L., Biao, Y. Ma, C., Yang, W., Pei, F., Hu, Q. (2017). Antioxidant potential of edible mushroom (Agaricus bisporus) protein hydrolysates and their ultrafiltration fractions. Food Chemistry, 230(1), 58-67. https://doi.org/10.1016/j.food....
19.
Kinsella, J.E. (1979). Functional properties of soy proteins. Journal of the American Oil Chemists’ Society, 56(3), 242-258. https://doi.org/10.1007/BF0267....
20.
Kinsella, J.E., Melachouris, N. (1976). Functional properties of proteins in foods: a survey. Critical Reviews in Food Science and Nutrition, 7(3), 219-280. https://doi.org/10.1080/104083....
21.
Klompong, V., Benjakul, S., Kantachote, D., Shahidi, F. (2017). Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry, 102(4), 1317-1327. https://doi.org/10.1016/j.food....
22.
Lee, S.H., Cho, Y.J., Chun, S.S., Kim, Y.H., Choi, S. (1995). Functional properties of proteolytic enzyme-modified isolated sesame meal protein. Korean Journal of Food Science and Technology, 27(5), 708-715.
23.
Lee, Y.I. (2015). Manufacturing soy-protein concentrates and isolates by membrane technology. International Journal of Agriculture Innovations and Research, 3(4), 1150-1158.
24.
Lui, F.K., Nie, Y.H., Shen, B.Y. (1988). Manufacturing soy protein isolate by ultrafiltration. Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs. Singapore, October 1988, American Oil Chemists’ Society, Champaign, IL, pp. 84-90.
25.
Manak, L.T., Lawhon, J.T., Lusas, E.W. (1980). Functional potential of soy, cottonseed, and peanut protein isolates produced by industrial membrane systems. Journal of Food Science, 45(2), 236-238. https://doi.org/10.1111/j.1365....
26.
Megías, C., Pedroche, J., Yust, M.M., Alaiz, M., Girón-Calle, J., Millán, F., Vioque, J. (2009). Sunflower protein hydrolysates reduce cholesterol micellar solubility. Plant Foods Human Nutrition, 64(2), 86-93. https://doi.org/10.1007/s11130....
27.
Meng, L., Lozano, Y., Bombarda, I., Gaydou, E.M., Li, B. (2009a). Polyphenol extraction from eight Perilla frutescens culivars. Comptes Rendus Chimie, 12(5), 602-611. https://doi.org/10.1016/j.crci....
28.
Meng, L., Lozano, Y., Bombarda, I., Gaydou, E.M., Li, B. (2009b) Antioxidant activities of polyphenols extracted from Perilla frutescens varieties. Molecules, 14(1), 133-140. https://doi.org/10.3390/molecu....
29.
Mohammad, A. (2011). Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils. Oriental Pharmacy and Experimental Medicine, 11(1), 51-59. https://doi.org/10.1007/s13596....
30.
Mutilangi, W.A.M., Panyam, D., Kilara, A. (1996). Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate. Journal of Food Science, 61(2), 270-275. https://doi.org/10.1111/j.1365....
31.
Nalinanon, S., Benjakul, S., Kishimura, H., Shahidi, F. (2011). Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin skipjack tuna. Food Chemistry, 124(4), 1354-1362. https://doi.org/10.1016/j.food....
32.
Nguyen, E., Jones, O., Kim, Y.H.B., Martin-Gonzalez, S., Liceaga, A.M. (2017). Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products. Fisheries Science, 83(2), 317-331. https://doi.org/10.1007/s12562....
33.
Park, B.Y., Yoon, K.Y. (2018). Conditions for hydrolysis of perilla seed meal protein for producing hydrolysates and ultrafiltered peptides and their antioxidant activity. Korean Journal of Food Preservation, 25(5), 605-612. https://doi.org/10.11002/kjfp.....
34.
Park, J.Y., Yoon K.Y. (2014). Comparison of the nutrient composition and quality of the root of Allium hookeri grown in Korea and Myanmar. Korean Journal of Food Science and Technology, 45(5), 544-548. https://doi.org/10.9721/KJFST.....
35.
Pearson, A.M. (1994). Soy proteins. In Nakamura (Ed.), Developments in Food Engineering. Blackie Academic & Professional Publishing Co. London, U.K. pp. 67-104.
36.
Sarabandi, K., Mahoonak, A.S., Hamishekar, H., Ghorbni, M., Jafari, S.M. (2018). Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties. Journal of Food Engineering, 237, 86-95. https://doi.org/10.1016/j.jfoo....
37.
Sathe, S.K., Salunkhe, D.K. (1981). Functional properties of the great northern bean (Phaseolus vulgaris L.) proteins: emulsion, foaming, viscosity, and gelation properties. Journal of Food Science, 46(1), 71-81. https://doi.org/10.1111/j.1365....
38.
Schmidl, M.K., Taylor, S.L., Nordlee J.A. (1994). Use of hydrolysate-based products in special medical diets. Food Technology, 48(10), 77-85.
39.
Singh, N., Kaur, M., Sandhu, K.S. (2005). Physicochemical and functional properties of freeze-dried and oven dried corn gluten meals. Drying Technology, 23(4), 975-988. https://doi.org/10.1081/DRT-20....
40.
Tan, E.S., Ngoh, Y.Y., Gan, C.Y. (2014). A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimization. Food Chemistry, 152(1), 447-455. https://doi.org/10.1016/j.food....
41.
Townsend, A.A., Nakai, S. (1983). Relationships between hydrophobicity and foaming characteristics of food proteins. Journal of Food Science, 48(2), 588-594. https://doi.org/10.1111/j.1365....
42.
Wierenga, P., Gruppen, H. (2010). New views on foams from protein solutions. Current Opinion in Colloid & Interface Science, 15(5), 365-373. https://doi.org/10.1016/j.coci....
43.
Wu, W.U., Hettiarachchy, N.S., Qi, M. (1998). Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration. Journal of the American Oil Chemists' Society, 75(7), 845–850. https://doi.org/10.1007/s11746....
44.
Yim, M.H., Lee, J.H. (2000). Functional properties of fractionated soy protein isolates by protease from Meju. Food Science and Biotechnology, 9(4), 253-257.
CITATIONS (19):
1.
Enzymatic hydrolysis of perilla seed meal yields water-soluble dietary fiber as a potential functional carbohydrate source
Yeo Hwang, Kyung Yoon
Food Science and Biotechnology
Yeo Hwang, Kyung Yoon
Food Science and Biotechnology
2.
Functional properties and biological activities of perilla seed meal protein hydrolysates obtained by using different proteolytic enzymes
Ja Kim, Kyung Yoon
Food Science and Biotechnology
Ja Kim, Kyung Yoon
Food Science and Biotechnology
3.
Characteristics of Water-soluble Polysaccharides Extracts Produced from Perilla Seed Meal via Enzymatic Hydrolysis
Yeo Hwang, Ja Kim, Kyung Yoon
CyTA - Journal of Food
Yeo Hwang, Ja Kim, Kyung Yoon
CyTA - Journal of Food
4.
Inhibitory Effect of a Rosmarinic Acid-Enriched Fraction Prepared from Nga-Mon (Perilla frutescens) Seed Meal on Osteoclastogenesis through the RANK Signaling Pathway
Kanokkarn Phromnoi, Maitree Suttajit, Chalermpong Saenjum, (Dejkriengkraikul) Limtrakul
Antioxidants
Kanokkarn Phromnoi, Maitree Suttajit, Chalermpong Saenjum, (Dejkriengkraikul) Limtrakul
Antioxidants
5.
Preparation of enzymatic hydrolysate from defatted perilla seed residue and its application to Leuconostoc mesenteroides cultivation
Yeung Shin, Tae Lee, Man-Jin In, Dong Kim
Journal of Applied Biological Chemistry
Yeung Shin, Tae Lee, Man-Jin In, Dong Kim
Journal of Applied Biological Chemistry
6.
Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity
Fabian Ricardo, Diego Pradilla, Juan Cruz, Oscar Alvarez
International Journal of Molecular Sciences
Fabian Ricardo, Diego Pradilla, Juan Cruz, Oscar Alvarez
International Journal of Molecular Sciences
7.
Preparation and properties of antioxidant peptides from wampee seed protein
Yong Liu, Yu-Ping Xie, Xiu-Yun Ma, Lin-Na Liu, Yong-Jian Ke
Journal of Food Measurement and Characterization
Yong Liu, Yu-Ping Xie, Xiu-Yun Ma, Lin-Na Liu, Yong-Jian Ke
Journal of Food Measurement and Characterization
8.
Effects of pH, heat, and intestinal protease treatments on
antioxidant activity of antioxidant peptides derived from protein
hydrolysate of perilla seed meal
Ja Kim, Kyung Yoon
Korean Journal of Food Preservation
Ja Kim, Kyung Yoon
Korean Journal of Food Preservation
9.
Nutritional and functional characterisation of hydrolysates from quinoa flour (
Chenopodium quinoa
) using two proteases
Ileana Gremasqui, Maria Giménez, Manuel Lobo, Norma Sammán
International Journal of Food Science & Technology
Ileana Gremasqui, Maria Giménez, Manuel Lobo, Norma Sammán
International Journal of Food Science & Technology
10.
Modulating molecular interactions in pea protein to improve its functional properties
Yanting Shen, Zhenjiao Du, Xiaorong Wu, Yonghui Li
Journal of Agriculture and Food Research
Yanting Shen, Zhenjiao Du, Xiaorong Wu, Yonghui Li
Journal of Agriculture and Food Research
11.
Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties
Daiva Zadeike, Zydrune Gaizauskaite, Mantas Svazas, Romas Gruzauskas, Valentas Gruzauskas, Jonas Damasius, Grazina Juodeikiene
Life
Daiva Zadeike, Zydrune Gaizauskaite, Mantas Svazas, Romas Gruzauskas, Valentas Gruzauskas, Jonas Damasius, Grazina Juodeikiene
Life
12.
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: Expansion of legume protein utilization as food ingredients
Abhiroop Mookerjee, Takuji Tanaka
Current Opinion in Food Science
Abhiroop Mookerjee, Takuji Tanaka
Current Opinion in Food Science
13.
Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein
Bo Park, Kyung Yoon
Czech Journal of Food Sciences
Bo Park, Kyung Yoon
Czech Journal of Food Sciences
14.
Effect of microwave treatment on the alkaline extraction of proteins and phenolics from perilla seed meal in varying pH conditions: An optimization study using multicomponent analysis
Rahul Kumar, Aniket Kamboj, Rakhi Singh, Rajni Chopra
Journal of Microwave Power and Electromagnetic Energy
Rahul Kumar, Aniket Kamboj, Rakhi Singh, Rajni Chopra
Journal of Microwave Power and Electromagnetic Energy
15.
Improved Skeletal Muscle Mass and Strength Through Protamex-Mediated Hydrolysis of Perilla Seed Cake: Elevated Rosmarinic Acid Levels as a Contributing Factor
Eun Sol Hwang, Yuran Noh, Hyun Young Jeong, Justin Jaesuk Lee, Byeong Min Ahn, JaeHwan Lee, Young Jin Jang
Eun Sol Hwang, Yuran Noh, Hyun Young Jeong, Justin Jaesuk Lee, Byeong Min Ahn, JaeHwan Lee, Young Jin Jang
16.
Improved skeletal muscle mass and strength through Protamex-mediated hydrolysis of perilla seed cake: Elevated rosmarinic acid levels as a contributing factor
Eun Sol Hwang, Yuran Noh, Hyun Young Jeong, Justin Jaesuk Lee, Byeong Min Ahn, JaeHwan Lee, Young Jin Jang
Food Chemistry
Eun Sol Hwang, Yuran Noh, Hyun Young Jeong, Justin Jaesuk Lee, Byeong Min Ahn, JaeHwan Lee, Young Jin Jang
Food Chemistry
17.
Effects of extraction techniques on the structural and physicochemical characteristics of Silybum marianum seed meal protein
Tongtong Zhang, Xiaoqiang Chen, Yuyuan Huang, Ying Zhang
Journal of Food Measurement and Characterization
Tongtong Zhang, Xiaoqiang Chen, Yuyuan Huang, Ying Zhang
Journal of Food Measurement and Characterization
18.
Perilla Seed Oil and Protein: Composition, Health Benefits, and Potential Applications in Functional Foods
Lijun Guan, Ling Zhu, Xindi Zhang, Yaxi Han, Kunlun Wang, Nina Ji, Xinmiao Yao, Ye Zhou, Bo Li, Qing Chen, Jing Fan, Dixin Sha, Shuwen Lu
Molecules
Lijun Guan, Ling Zhu, Xindi Zhang, Yaxi Han, Kunlun Wang, Nina Ji, Xinmiao Yao, Ye Zhou, Bo Li, Qing Chen, Jing Fan, Dixin Sha, Shuwen Lu
Molecules
19.
Comprehensive Review of Biological Functions and Therapeutic Potential of Perilla Seed Meal Proteins and Peptides
Yangfan Hu, Huan Luo, Vasudeva Reddy Netala, He Li, Zhijun Zhang, Tianyu Hou
Foods
Yangfan Hu, Huan Luo, Vasudeva Reddy Netala, He Li, Zhijun Zhang, Tianyu Hou
Foods
Share
RELATED ARTICLE
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
