Tokat, Turkey
Nigde, Turkey
During the processing of sour cherries into different foodstuffs, a large amount of kernels is produced as waste material, which creates a significant disposal problem for the food industry. Sour cherry kernels containing 25.3–35.5% of protein can be used as a functional protein source in food production. Therefore, we aimed to study the effects of hydrolysis degree on the sour cherry kernel protein hydrolysates. Proteins were extracted from the defatted flour by isoelectric precipitation. The resulting protein concentrate was hydrolyzed (5, 10, and 15% hydrolysis) using Alcalase to yield hydrolysates. We determined their oil and water holding, emulsifying, gelation, and foaming properties, as well as apparent molecular weight distribution and proximate compositions. No protein fractions greater than an apparent molecular weight of about 22 kDa were present in the hydrolysates. The hydrolysis of the protein concentrate mostly led to an increase in protein solubility. As the degree of hydrolysis increased from 5 to 15%, the water holding capacity of the hydrolysates decreased from 2.50 ± 0.03 to 2.03 ± 0.02 g water/g, indicating its deterioration. The hydrolysates obtained at different degrees of hydrolysis had a better solubility than the intact protein concentrate. The oil holding capacity, the foaming stability, and the least gelation concentration of the protein concentrate could not be considerably improved by hydrolysis. In contrast, its emulsifying activity index and foaming capacity could be increased with a limited degree of hydrolysis (up to 10%).
Sour cherry kernel protein, hydrolysis, Alcalase®, proximate composition, functional properties
1. Yılmaz FM, Görgüç A, Karaaslan M, Vardin H, Ersus Bilek S, Uygun Ö, et al. Sour cherry by-products: Compositions, functional properties and recovery potentials - a review. Critical Reviews in Food Science and Nutrition. 2019;59(22):3549-3563. https://doi.org/10.1080/10408398.2018.1496901
2. FAOSTAT. Crops and livestock products [Internet]. [cited 2022 Aug 15]. Available from: https://www.fao.org/faostat/en/#data/QC
3. Toydemir G, Capanoglu E, Kamiloglu S, Boyacioglu D, de Vos RCH, Hall RD, et al. Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion. Journal of Functional Foods. 2013;5(3):1402-1413. https://doi.org/10.1016/j.jff.2013.05.008
4. Kasapoğlu KN, Demircan E, Eryılmaz HS, Can Karaça A, Özçelik B. Sour cherry kernel as an unexploited processing waste: Optimisation of extraction conditions for protein recovery, functional properties and in vitro digestibility. Waste and Biomass Valorization. 2021;12:6685-6698. https://doi.org/10.1007/s12649-021-01417-x
5. Çelik M, Güzel M, Yildirim M. Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate. Journal of Food Science and Technology. 2019;56(6):3023-3032. https://doi.org/10.1007/s13197-019-03785-8
6. López DN, Galante M, Raimundo G, Spelzini D, Boeris V. Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates. Food Research International. 2019;116:419-429. https://doi.org/10.1016/j.foodres.2018.08.056
7. Güzel M, Çelik M, Yildirim M. Effect of pH on protein extraction from mahaleb kernels and functional properties of resulting protein concentrate. International Journal of Food Engineering. 2019;15(7). https://doi.org/10.1515/ijfe-2018-0388
8. Zhao G, Liu Y, Zhao M, Ren J, Yang B. Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate. Food Chemistry. 2011;127(4):1438-1443. https://doi.org/10.1016/j.foodchem.2011.01.046
9. Xu Y, Galanopoulos M, Sismour E, Ren S, Mersha Z, Lynch P, et al. Effect of enzymatic hydrolysis using endo-and exo-proteases on secondary structure, functional, and antioxidant properties of chickpea protein hydrolysates. Journal of Food Measurement and Characterization. 2020;14:343-352. https://doi.org/10.1007/s11694-019-00296-0
10. Liang X, Cheng J, Sun J, Yang M, Luo X, Yang H, et al. Reduction of immunoreactivity and improvement of the nutritional qualities in cow milk products by enzymatic hydrolysis. LWT. 2021;150. https://doi.org/10.1016/j.lwt.2021.111994
11. Adler-Nissen J. Enzymic hydrolysis of food proteins. London, New York: Elsevier Applied Science; 1986. 427 p.
12. AOAC Official Method 942.05. Ash of animal feed. Rockville: AOAC International; 2013.
13. AOAC Official Method 925.10-1925. Solids (total) and moisture in flour. Rockville: AOAC International; 2005.
14. Zhang W-H, Wu J, Weng L, Zhang H, Zhang J, Wu A. An improved phenol-sulfuric acid method for the determination of carbohydrates in the presence of persulfate. Carbohydrate Polymers. 2020;227. https://doi.org/10.1016/j.carbpol.2019.115332
15. AOAC Official Method 984.13-1994. Protein in animal feed and pet food. Copper catalyst Kjeldahl method - Official first action. Rockville: AOAC International; 2019.
16. Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage-T4. Nature. 1970;227(5259):680-685. https://doi.org/10.1038/227680a0
17. Du M, Xie J, Gong B, Xu X, Tang W, Li X, et al. Extraction, physicochemical characteristics and functional properties of Mung bean protein. Food Hydrocolloids. 2018;76:131-140. https://doi.org/10.1016/j.foodhyd.2017.01.003
18. Wang J-S, Wang A-B, Zang X-P, Tan L, Xu B-Y, Chen H-H, et al. Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products. Food Chemistry. 2019;288:146-153. https://doi.org/10.1016/j.foodchem.2019.02.098
19. Pearce KN, Kinsella JE. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry. 1978;26(3):716-723. https://doi.org/10.1021/jf60217a041
20. Cui L, Bandillo N, Wang Y, Ohm J-B, Chen B, Rao J. Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH. Food Hydrocolloids. 2020;108. https://doi.org/10.1016/j.foodhyd.2020.106008
21. Rahman MS, Go G, Seo J-K, Gul K, Choi S-G, Yang H-S. Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates. LWT. 2019;111:175-181. https://doi.org/10.1016/j.lwt.2019.05.030
22. Yust MM, Pedroche J, Millán-Linares MC, Alcaide-Hidalgo JM, Millán F. Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase. Food Chemistry. 2010;122(4):1212-1217. https://doi.org/10.1016/j.foodchem.2010.03.121
23. Dias FFG, Taha AY, de Moura Bell LN. Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality. Future Foods. 2022;5. https://doi.org/10.1016/j.fufo.2022.100151
24. Nisov A, Ercili-Cura D, Nordlund E. Limited hydrolysis of rice endosperm protein for improved techno-functional properties. Food Chemistry. 2020;302. https://doi.org/10.1016/j.foodchem.2019.125274
25. Guan X, Yao H, Chen Z, Shan L, Zhang M. Some functional properties of oat bran protein concentrate modified by trypsin. Food Chemistry. 2007;101(1):163-170. https://doi.org/10.1016/j.foodchem.2006.01.011
26. Severin S, Xia WS. Enzymatic hydrolysis of whey proteins by two different proteases and their effect on the functional properties of resulting protein hydrolysates. Journal of Food Biochemistry. 2006;30(1):77-97. https://doi.org/10.1111/j.1745-4514.2005.00048.x
27. Guo C, Zhao X, Yang Y, Li M, Yu L. Effect of limited enzymatic hydrolysis on structural and functional properties of Elaeagnus mollis oil meal protein. Foods. 2022;11(21). https://doi.org/10.3390/foods11213393
28. Vioque J, Sánchez-Vioque R, Clemente A, Pedroche J, Millán F. Partially hydrolyzed rapeseed protein isolates with improved functional properties. Journal of the American Oil Chemists' Society. 2000;77(4):447-450. https://doi.org/10.1007/s11746-000-0072-y
29. Sun X, Zhang W, Zhang L, Tian S, Chen F. Effect of ultrasound-assisted extraction on the structure and emulsifying properties of peanut protein isolate. Journal of the Science of Food and Agriculture. 2021;101(3):1150-1160. https://doi.org/10.1002/jsfa.10726
30. Jamdar SN, Rajalakshmi V, Pednekar MD, Juan F, Yardi V, Sharma A. Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chemistry. 2010;121(1):178-184. https://doi.org/10.1016/j.foodchem.2009.12.027
