본문 바로가기
KERD
논문KCI 등재

Effects of Peptidase Treatment on Properties of Yeast Protein as an Alternative Protein Source

3

조회

0

다운로드

0

인용

0

참고문헌

키워드

주제분류생물학

초록

Yeast protein, high-quality and high-content microbial protein, can serve as alternative sources of protein. This study examined the structural and functional characteristics of yeast protein through enzymatic treatment using different ratios of alcalase (endo-type) and prozyme 2000P (exo-type) including 2:1 (A2P1), 1:1 (A1P1), and 1:2 (A1P2). After enzymatic hydrolysis, a significant increase in protein solubility from less than 3.1% in untreated proteins to around 16%, particularly at pH 2 or pH 12. Furthermore, a maximum degree of hydrolysis of over 85% was achieved after enzyme treatment. Among them, the highest value of 87.73% was achieved at yeast protein treated by A1P2. Scanning electron microscopy images revealed varied surface morphologies, with exhibiting an increased surface area, particularly after treatment using A2P1. Next, yeast protein treated with A2P1 also demonstrated a superior emulsion stability index (3364.17). However, the antioxidant capacity was higher in proteins treated with A1P2 (78.30%). In addition, the elevated levels of certain amino acids, specifically leucine, lysine, phenylalanine, valine, and arginine, thereby indicating an enhanced amino acid profile was observed. Overall, yeast proteins treated with complex enzymes exhibited improved functionality and potential for diverse food applications.

Abstract

Yeast protein, high-quality and high-content microbial protein, can serve as alternative sources of protein. This study examined the structural and functional characteristics of yeast protein through enzymatic treatment using different ratios of alcalase (endo-type) and prozyme 2000P (exo-type) including 2:1 (A2P1), 1:1 (A1P1), and 1:2 (A1P2). After enzymatic hydrolysis, a significant increase in protein solubility from less than 3.1% in untreated proteins to around 16%, particularly at pH 2 or pH 12. Furthermore, a maximum degree of hydrolysis of over 85% was achieved after enzyme treatment. Among them, the highest value of 87.73% was achieved at yeast protein treated by A1P2. Scanning electron microscopy images revealed varied surface morphologies, with exhibiting an increased surface area, particularly after treatment using A2P1. Next, yeast protein treated with A2P1 also demonstrated a superior emulsion stability index (3364.17). However, the antioxidant capacity was higher in proteins treated with A1P2 (78.30%). In addition, the elevated levels of certain amino acids, specifically leucine, lysine, phenylalanine, valine, and arginine, thereby indicating an enhanced amino acid profile was observed. Overall, yeast proteins treated with complex enzymes exhibited improved functionality and potential for diverse food applications.

참고문헌 (77)

  1. Wu, J., "Emerging Sources and Applications of Alternative Proteins" (2022), Academic Press
  2. Kumar M, "Plant-based proteins and their multifaceted industrial applications", LWT, 154, pp.112620~ (2022)
  3. Hertzler SR, "Plant proteins : assessing their nutritional quality and effects on health and physical function", Nutrients, 12, pp.3704~ (2020)
  4. Lapeña D, "Production and characterization of yeasts grown on media composed of spruce-derived sugars and protein hydrolysates from chicken by-products", Microb. Cell Fact, 19, pp.19~ (2020)
  5. Øverland M, "Yeast derived from lignocellulosic biomass as a sustainable feed resource for use in aquaculture", J. Sci. Food Agric, 97, pp.733~742 (2017)
  6. Baker LM, "The effects of dietary yeast and yeast-derived extracts on rumen microbiota and their function", Anim. Feed Sci. Technol, pp.115476~ (2022)
  7. Jach ME, "Yeast protein as an easily accessible food source", Metabolites, 12, pp.63~ (2022)
  8. Shurson, GC, "Yeast and yeast derivatives in feed additives and ingredients : sources, characteristics, animal responses, and quantification methods", Anim. Feed Sci. Technol, 235, pp.60~76 (2018)
  9. Martínez-Medina GA, "Enzymes in food biotechnology", pp.221~246 (2019), Academic Press
  10. Cruz-Casas DE, "Enzymatic hydrolysis and microbial fermentation : the most favorable biotechnological methods for the release of bioactive peptides", Food Chem. Mol. Sci, 3, pp.100047~ (2021)
  11. Prokop Z, "Enzymes for detection and decontamination of chemical warfare agents" (2018)
  12. Oshimura E, "Cosmetic Science and Technology: Theoretical Principles", pp.285~303 (2017), Elsevier
  13. Hou Y, "Protein hydrolysates in animal nutrition : industrial production, bioactive peptides, and functional significance", J. Anim. Sci. Biotechnol, 8, pp.24~ (2017)
  14. Da Silva RR, "Enzymatic synthesis of protein hydrolysates from animal proteins : exploring microbial peptidases", Front. Microbiol, 9, pp.735~ (2018)
  15. Min JH, "Characterization of yeast protein hydrolysate for potential application as a feed additive", Food Sci. Anim. Resour, 44, pp.723~ (2024)
  16. Dryáková A, "Antioxidant properties of whey protein hydrolysates as measured by three methods", Eur. Food Res. Technol, 230, pp.865~874 (2010)
  17. Kim EB, "Preparation of β-aminoisobutyric acid and branched chain amino acidenhanced hydrolysates from chicken breast : effect of protease types and hydrolysis conditions", Food Sci. Preserv, 29, pp.276~291 (2022)
  18. Suh HJ, "Optimal enzyme selection for organic whey protein hydrolysis", Korean J. Food Nutr, 30, pp.1359~1363 (2017)
  19. Ceylan FD, "Combined neutrase–alcalase protein hydrolysates from hazelnut meal, a potential functional food ingredient", ACS Omega, 8, pp.1618~1631 (2022)
  20. Hunsakul K, "Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate", Sci. Rep, 12, pp.12582~ (2022)
  21. Gao J, "Analysis of umami taste substances of morel mushroom(Morchella sextelata)hydrolysates derived from different enzymatic systems", Food Chem, 362, pp.130192~ (2021)
  22. Chang YB, "Characteristics and absorption rate of whey protein hydrolysates prepared using flavourzyme after treatment with alcalase and protamex", Molecules, 28, pp.7969~ (2023)
  23. Xu Y, "Effect of enzymatic hydrolysis using endo-and exoproteases on secondary structure, functional, and antioxidant properties of chickpea protein hydrolysates", J. Food Measur. Character, 14, pp.343~352 (2020)
  24. Yang J, "Preparation of hypoallergenic whey protein hydrolysate by a mixture of alcalase and prozyme and evaluation of its digestibility and immunoregulatory properties", Food Sci. Anim. Resour, 43, pp.594~ (2023)
  25. Ha YJ, "Biological characteristics of protein hydrolysates derived from yoensan ogae meat by various commercial proteases", J. Korean Appl. Sci. Technol, 36, pp.1018~1027 (2019)
  26. Chen J, "Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin(Cuminum cyminum)seeds", Int. J. Food Properties, 21, pp.685~701 (2018)
  27. Wang S, "Antioxidant activity evaluation of oviductus ranae protein hydrolyzed by different proteases", Molecules, 26, pp.1625~ (2021)
  28. Istianah N, "Fed-batch treatment attenuates diffusional limitation while preparing high solid microfibrillated cellulose from Gelidium amansii", Bioresour. Technol, 397, pp.130471~ (2024)
  29. Qin F, "Influence of powder particle size distribution on microstructure and mechanical properties of 17-4 PH stainless steel fabricated by selective laser melting", J. Mater. Res. Technol, 25, pp.231~240 (2023)
  30. McKeen LW, "The Effect of Temperature and other Factors on Plastics and Elastomers", pp.1~45 (2014)
  31. Hemker AK, "Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia(Oreochromis niloticus)by-product protein hydrolysates", LWT, 122, pp.109003~ (2020)
  32. Kim MJ, "Preparation of high-solid microfibrillated cellulose from Gelidium amansii and characterization of its physiochemical and biological properties", J. Microbiol. Biotechnol, 32, pp.1589~ (2022)
  33. Jang JH, "Development of a pH indicator for monitoring the freshness of minced pork using a cellulose nanofiber", Food Chem, 403, pp.134366~ (2023)
  34. Schlegel K, "Effect of enzyme-assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations", Food Sci. Nutr, 8, pp.3041~3051 (2020)
  35. Adedeji OE, "Development of a 3D-printable matrix using cellulose microfibrils", guar gum-based hydrogels and its post-printing antioxidant activity, 2023, pp.10, 164~
  36. Bühler JM, "Modifying faba bean protein concentrate using dry heat to increase water holding capacity", Foods, 9, pp.1077~ (2020)
  37. Orellana-Palacios JC, "Extraction optimization, functional and thermal properties of protein from cherimoya seed as an unexploited by-product", Foods, 11, pp.3694~ (2022)
  38. Zhu SM, "Enhancement of functional properties of rice bran proteins by high pressure treatment and their correlation with surface hydrophobicity", Food Bioprocess Technol, 10, pp.317~327 (2017)
  39. Ou S, "An improved method to determine SH and–S–S–group content in soymilk protein", Food Chem, 88, pp.317~320 (2004)
  40. Jámbor A, "Amino acid analysis by high-performance liquid chromatography after derivatization with 9-fluorenylmethyloxycarbonyl chloride : literature overview and further study", J. Chromatogr. A, 1216, pp.3064~3077 (2009)
  41. Frank MP, "Simple and rapid quantitative high-performance liquid chromatographic analysis of plasma amino acids", J. Chromatogr. B, 852, pp.646~649 (2007)
  42. Yoon SH, "Effects of soaking and fermentation time on biogenic amines content of Maesil(Prunus Mume)extract", Foods, 8, pp.592~ (2019)
  43. Ma KK, "Functional performance of plant proteins", Foods, 11, pp.594~ (2022)
  44. Doran PM, "Bioprocess Engineering Principles", pp.445~595 (2013), Academic Press
  45. Štěpánová S, "Capillary Electromigration Separation Methods", pp.547~591 (2018), Elsevier
  46. Yi D, "Estimation of degree of hydrolysis of protein hydrolysates by size exclusion chromatography", Food Anal. Methods, 14, pp.805~813 (2021)
  47. Noreen S, "Protease production and purification from agro industrial waste by utilizing Penicillium digitatum", Int. J. Appl. Biol. Forensic, 1, pp.119~129 (2017)
  48. Kim JE, "Characteristics of hydrolysis of protein in drone pupa (Apis mellifera L.)", J. Apic, 35, pp.169~177 (2020)
  49. Tian R, "Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates", Ultrasonics Sonochem, 68, pp.105202~ (2020)
  50. Yang,X, "Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein", Ultrasonics Sonochem, 38, pp.19~28 (2017)
  51. Islam MS, "Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle(Chinemys reevesii)as influenced by enzymatic hydrolysis conditions", Food Sci. Nutr, 9, pp.4031~4047 (2021)
  52. Blasel HM, "Degree of starch access : an enzymatic method to determine starch degradation potential of corn grain and corn silage", Anim. Feed Sci. Technol, 128, pp.96~107 (2006)
  53. Lyu F, "The importance of particle size on organic matter and crude protein in vitro digestibility of maize and soybean meal", Anim. Feed Sci. Technol, 285, pp.115243~ (2022)
  54. Jewiarz M, "Impact of the drying temperature and grinding technique on biomass grindability", Energies, 13, pp.3392~ (2020)
  55. Haris PI, "Probing protein–protein interaction in biomembranes using Fourier transform infrared spectroscopy", Biochimica et Biophysica Acta(BBA)-Biomembranes, 1828, pp.2265~2271 (2013)
  56. Zhou C, "Extraction and characterization of chicken feet soluble collagen", LWT, 74, pp.145~153 (2016)
  57. Prajapati S, "Bioutilization of chicken feather waste by newly isolated keratinolytic bacteria and conversion into protein hydrolysates with improved functionalities", Appl. Biochem. Biotechnol, 193, pp.2497~2515 (2021)
  58. Gbassi GK, "Whey proteins analysis in aqueous medium and in artificial gastric and intestinal fluids", Int. J. Biol. Chem. Sci, 6, pp.1828~1837 (2012)
  59. Cao H, "Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates", Ultrasonics Sonochem, 77, pp.105685~ (2021)
  60. Wu M, "Protein structure and sulfhydryl group changes affected by protein gel properties : process of thermal-induced gel formation of myofibrillar protein", Int. J. Food Properties, 22, pp.1834~1847 (2019)
  61. Wang CH, "The effect of disulfide bonds on protein folding, unfolding, and misfolding investigated by FT–Raman spectroscopy", J. Raman Spectroscopy, 47, pp.940~947 (2016)
  62. Trofimov BA, "Vibrations of the S–S bond in elemental sulfur and organic polysulfides : a structural guide", J. Sulfur. Chem, 30, pp.518~554 (2009)
  63. Cui Q, "Effects of enzymatic hydrolysis on physicochemical properties and solubility and bitterness of milk protein hydrolysates", Foods, 10, pp.2462~ (2021)
  64. Zheng Z, "Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes", Food Hydrocolloids, 97, pp.105222~ (2019)
  65. Aitken A, "The protein protocols handbook", pp.3~6 (1996)
  66. Li S, "Comparative analysis of muscle nutrient in two types of hybrid bream and native bream", Reprod. Breeding, 2, pp.71~77 (2022)
  67. Day L, "Food proteins from animals and plants : differences in the nutritional and functional properties", Trends Food Sci. Technol, 119, pp.428~442 (2022)
  68. Baharuddin NA, "Effect of degree of hydrolysis (DH) on the functional properties and angiotensin Iconverting enzyme (ACE) inhibitory activity of eel (Monopterus sp.) protein hydrolysate", Int. Food Res. J, 23, pp.1424~1431 (2015)
  69. Yadav DN, "Hydrolysis of peanut(Arachis hypogea L)protein concentrate by fungal crude protease extract : effect on structural, functional and in-vitro protein digestibility", J. Food Sci. Technol, 59, pp.2141~2149 (2021)
  70. Wang X, "Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate(QPI)dispersions", Curr. Res. Food Sci, 5, pp.2061~2069 (2022)
  71. Aryee ANA, "Proteins in food processing", pp.27~45 (2018), Woodhead Publishing
  72. Chatterjee R, "Enzymatic modification of sesame seed protein, sourced from waste resource for nutraceutical application", Food Bioprod. Processing, 94, pp.70~81 (2015)
  73. Wang Y, "Effect of hydrolysis on the emulsification and antioxidant properties of plant-sourced proteins", Curr. Opin. Food Sci, 48, pp.100949~ (2022)
  74. Sohaib M, "Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products : a comprehensive review", Int. J. Food Properties, 20, pp.2581~2593 (2017)
  75. Tan H, "Preparation and evaluation of an antioxidant peptide from collagen hydrolysate of skipjack tuna fishbone", J. Fisheries China, 38, pp.143~148 (2014)
  76. Xu N, "Antioxidative categorization of twenty amino acids based on experimental evaluation", Molecules, 22, pp.2066~ (2017)
  77. Wen C, "Plant protein-derived antioxidant peptides : isolation, identification, mechanism of action and application in food systems : a review", Trends Food Sci. Technol, 105, pp.308~322 (2020)

관련 논문AI추천

Optimization of hydrolysis conditions to enhance solubility of hempseed (Cannabis sativa L.) protein isolate using response surface methodology for functional beverage application백인하, 이원영, 장윤주한국식품저장유통학회 · Food Science and Preservation2025 · 제32권 제3호Optimization of Hemp Seed-Derived Protein Extraction Conditions as a Future Alternative Protein Source Using Response Surface Methodology and Its UtilizationChoe Deokyeong, Hwang HeeJoo, Kim Dong Hyun, Kim Suh Hyuk, Kim Yeong Min한국미생물·생명공학회 · 한국미생물·생명공학회지2025 · 제53권 제2호Characterization and antioxidant activity of protein hydrolysate from milkfish (Chanos chanos)Islamuddin Jafar, Meta Mahendradatta, Muhammad Asfar한국식품저장유통학회 · Food Science and Preservation2025 · 제32권 제6호Optimization and production of protein hydrolysate containing antioxidant activity from tuna cooking juice concentrate by response surface methodologyJirawan Maneerote, Lalitphan Kitsanayanyong, Mookdaporn Kiettiolarn, Pramvadee Tepwong, Sasimanas Unajak한국수산과학회 · Fisheries and Aquatic Sciences2022 · 제25권 제6호Stability of Antioxidant Properties and Essential Amino Acids in Squid Viscera Hydrolysate Produced using Subcritical Water김령희, 유치홍, 전병수, A. K. M. Asaduzzaman한국수산과학회 · Fisheries and Aquatic Sciences2013 · 제16권 제2호Techno-functional and rheological properties of Tenebrio molitor larvae protein by different extraction methods강예은, 고지원, 김유경, 오은영, 조인상, 최라영한국잠사학회 · International Journal of Industrial Entomology and Biomaterials2024 · 제48권 제2호

이 간행물의 다른 논문 (29건)