The effect of enzymatic modification on the depth of hydrolysis of modified protein isolates
Abstract
This study was aimed at comparing the effect of enzymatic modification of the protein isolates obtained from sunflower cake on their fractional composition. The obtained chromatograms show that electrophoretic fractions of the modified protein isolates are substantially different from the initial protein isolates. The chromatogram of the proteins modified by sunflower sprouts (SS) showed the presence of 11 fractions represented by 17 peaks (with the total area of 39.65 mAU×sec), the chromatogram of a protein isolate modified by whey lactoserum (WLS) — of eight fractions and 19 peaks (with the total area of 28.73 mAU×sec), and the chromatogram of a complex enzymatic modification — of 13 fractions and 21 peaks (with the total area of 24.20 mAU×sec). Thus, a comprehensive modification caused the differentiation of the first fraction from three peaks with the total relative area of 18.7 % to five peaks with the area of 13.6 % from the total relative area of the peaks of fractions of the corresponding protein product. With that, the comprehensive enzymatic modification and modification of SS resulted in increasing the speed of peaks separation by six minutes, compared to the native protein product, and the modification of WLS reduced the duration by 4.5 minutes. Therefore, reducing the molecular weight and changing the fractional composition of proteins is achieved by the action of proteolytic enzymes of vegetative and microbial origin.
Downloads
References
Bezverhaya, N.S., Ilchishina, N.V. (2011). Vliyanie fermentativnoi modifikatsii belkovogo izolyata iz podsolnechnogo zhmykha na kachestvo muchnykh konditerskikh izdelii [The effect of enzymatic modification of protein isolates from sunflower cake on the quality of flour confectionery products]. News of Higher Educational Institutions. Food technology, 4(322), 46 – 47.
Bezverhaya, N.S., Ilchishina, N.V., Berdina, A.N. (2010). Vliyanie fermentativnoi modifikatsii podsolnechnykh belkovykh izolyatov na ikh aminokislotnyi sostav i biologicheskuyu tsennost [The effect of fermentative modification of sunflower protein isolates on their amino acid composition and biological value]. Works of the Kuban State Agrarian University, 6(27), 187 – 189.
Cherkasov, S.V. (2006). Tekhnologiya novykh kormovykh produktov na osnove vtorichnykh syrevykh resursov pishchevykh proizvodstv [The technology of new food products based on secondary raw materials of food production]. Krasnodar, Russia.
Karasev, D.A., Veselova, D.A., Veselovsky, A.V., Sobolev, B.N., Zgoda, V.G., Archakov, A.I. (2018a). Spatial features of proteins related to their phosphorylation and associated structural changes. Proteins: Structure, Function and Bioinformatics, 86(1), 13 – 20.
Karasev, D.A., Veselovsky, A.V., Lagunin, A.A., Filimonov, D.A., Sobolev, B.N. (2018b). Determination of amino acid residues responsible for specific interaction of protein kinases with small molecule inhibitors. Molecular Biology, 52(3), 478 – 487.
Lobanov, V.G., Shazzo, A.Y., Shcherbakov, V.G. (2002). Teoreticheskie osnovy khraneniya i pererabotki semyan podsolnechnika [Theoretical bases of storing and processing sunflower seeds]. Moscow, Russia: Kolos.
Melnikova, L.S., Golovnin, A.K., Kostyuchenko, M.V., Molodina, V.V. (2018). Belki SP60 I BEAF podvergayutsya posttranslyatsionnoi sumo-modifikatsii [CP60 and BEAF proteins are subjected to posttranslational sumo-modification]. In Chromosome 2018 Materials of the International Conference, 145 – 146.
Molina Ortiz, S.E., Wagnera, J.R. (2002). Hydrolysates of native and modified soy protein isolates: structural characteristics, solubility and foaming properties. Food Research International, 35(6), 511 – 518.
Shcherbakov, V.G. (1991). Biohimiia i tovarovedenie maslichnogo syria [Biochemistry and merchandizing of oily raw materials]. Moscow, Russia: Agropromizdat.
Voronova, N.S. (2014). Modifitsirovannye belkovye izolyaty iz podsolnechnogo zhmykha [Modified protein isolates from sunflower cake]. Saarbrucken, Germany: Palmarium Academic Publishing.
Voronova, N.S., Ilchishina, N.V., Berdina, A.N. (2010). Vliyanie fermentativnoi modifikatsii podsolnechnykh belkovykh izolyatov na ikh aminokislotnyi sostav i biologicheskuyu tsennost [The effect of fermentative modification of sunflower protein isolates on their amino acid composition and biological value]. Works of the Kuban State Agrarian University, 6(27), 187 – 189.
Voronova, N.S., Ovcharov, D.V. (2014). Raspredelenie elektroforeticheskikh fraktsii belkovykh izolyatov iz podsolnechnogo zhmykha [The distribution of electrophoretic fractions of protein isolates from sunflower cake]. Polythematic network electronic scientific journal of the Kuban State Agrarian University, 104, 943 – 952.
Zhang, Q.T., Tu, Z.C., Wang, H., Huang, X.Q., Fan, L.L., Bao, Zh.Y., Xiao, H. (2015). Functional properties and structure changes of soybean protein isolate after subcritical water treatment. Food Sci Technol, 52(6), 3412 – 3342.
Zink, J., Wyrobnik, T., Prinz, T., Schmid, M. (2016). Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review. Int J Mol Sci, 17(9), 1376.
.gif)
