Premium
Controlled enzymatic hydrolysis of pollen protein as promising tool for production of potential bioactive peptides
Author(s) -
Maqsoudlou Atefe,
Sadeghi Mahoonak Alireza,
Mora Leticia,
Mohebodini Hossein,
Ghorbani Mohamad,
Toldrá Fidel
Publication year - 2019
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12819
Subject(s) - chemistry , hydrolysis , trypsin , enzymatic hydrolysis , amino acid , peptide , chromatography , biochemistry , dpph , whey protein , enzyme , antioxidant , hydrolysate , ingredient , glycine , food science
In the present study, response surface method was used to optimize hydrolysis condition to generate potential bioactive peptides from pollen protein using pepsin (pepsin hydrolysated pollen—PHP) and trypsin (trypsin hydrolysated pollen—THP). Then PHP and THP prepared under optimized conditions were analyzed by size‐exclusion chromatography. The fractions possessing the maximum ACE‐inhibitory, DPPH radical scavenging, and ferric‐reducing power were further purified by RP‐HPLC. A heterogeneous composition of hydrophobic and hydrophilic peptides in both fractions was obtained. Finally, peptide sequences in active fractions of PHP and THP were identified by mass spectrometry in tandem. All the identified peptides had herbal protein origins. These were 6–21 amino acids in length, and Glycine and Alanine were two main hydrophobic amino acids present in their sequences. The results proved that using controlled enzymatic hydrolysis of pollen protein is possible to generate bioactive peptides with high ACE‐inhibitory and antioxidant activity in final product. Practical applications Pollen is well‐known as an interesting protein source. Compared to other types of hydrolysis, enzymatic hydrolysis of vegetable proteins has few or no undesirable side reactions or products. In this study, controlled enzymatic hydrolysis of pollen protein was applied as a suitable method to produce bioactive peptide. The results proved that using controlled enzymatic hydrolysis of pollen protein is possible to generate bioactive peptides with high ACE‐inhibitory and antioxidant activity in final product. This product can be used as functional and health promoting ingredient in different food formulations.