Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: B005
DOI: https://doi.org/10.24326/ICDSUPL2.B005
Published online: 19 April 2023
ICDSUPL, 2, B005 (2023)
Enzymatic hydrolysis of canola proteins: comparison of the process efficiency using different enzymes
Katarzyna Garbacz1,2*, Jacek Wawrzykowski3, Michał Czelej1,2, Adam Waśko1
1 Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
2 Biolive Innovation Sp. z o.o., Dobrzańskiego 3, 20-262 Lublin, Poland
3 Department of Biochemistry, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033 Lublin, Poland
* Corresponding author: katarzyna@garbacz.net.pl
Abstract
The increase in the consumption of plant-based foods as an alternative to animal products is being observed since the public becomes increasingly aware of the need to protect the environment. Plant-based alternatives to animal proteins are sought after for their diverse amino acid composition and sensory qualities. Oilseeds have the potential to be an alternative source of plant-based proteins. Canola (Brassica napus) is an excellent example of a valuable protein source with a complete amino acid profile that could potentially be utilized in the food industry. Hydrolysis is a process that can improve the attractiveness of these proteins by cleaving peptide bonds, resulting in smaller peptides and amino acids. Enzymatic proteolysis is a popular method and considered one of the most essential way to produce biofunctional peptides. It differs from chemical processes (such as acid or base hydrolyses) by mild reaction conditions, low levels of undesirable compounds, as well as the high yield and product quality. The use of enzymatic hydrolysis not only leads to the bioactive properties of proteins improvement, but also increases their bioavailability to the organism. It is well known that the use of different enzymes in proteolysis can result in peptides with different sequences and varying properties. The purpose of this study was to compare the efficiency of the hydrolysis process using different enzymes. Hydrolyses were conducted using the plant proteolytic enzymes: papain, bromelain and ficin. Based on the peptide content of the hydrolysate, the degree of hydrolysis (DH) was determined. The degree of hydrolysis for the hydrolysis reactions with papain, bromelain and ficin were, respectively: 31,1%, 28,3%, 27,8%. The study showed that hydrolyses carried out with the same amount of enzyme and at the same time differed in the degree of hydrolysis depending on the enzyme used.
How to cite
K. Garbacz, J. Wawrzykowski, M. Czelej, A. Waśko, 2023. Enzymatic hydrolysis of canola proteins: comparison of the process efficiency using different enzymes. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2B005