Protein hydrolysis of Camelina sativa meals: A study of molecular weight distribution and emulsifying properties
Camelina is an ancient oilseed known for its healthy oil composition and high crude protein content. Efforts have recently been made to reintroduced camelina in Europe and North America. This study aimed to propose an innovative strategy for valorising the camelina meal, a by-product obtained after...
| Autores: | , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Recursos: | Universitat de Lleida (UdL) |
| Repositorio: | Repositori Obert UdL |
| OAI Identifier: | oai:repositori.udl.cat:10459.1/463941 |
| Acesso em linha: | https://doi.org/10.1016/j.fbio.2023.103062 https://hdl.handle.net/10459.1/463941 |
| Access Level: | acceso abierto |
| Palavra-chave: | Enzymatic hydrolysis Proteases Oilseed meals Varieties Technological properties |
| Resumo: | Camelina is an ancient oilseed known for its healthy oil composition and high crude protein content. Efforts have recently been made to reintroduced camelina in Europe and North America. This study aimed to propose an innovative strategy for valorising the camelina meal, a by-product obtained after oil extraction. Specifically, the investigation focused on the hydrolysis of protein directly applied to camelina meal studying two enzymes (Alcalase® and Protamex®) across three Camelina varieties (Calena, Vera and Sonny). Protein hydrolysates were successfully produced, with a maximum weight yield of 47%, and achieved values above 49 g/100 g in crude protein content and 58% in protein yield. The study revealed that Alcalase® and Protamex® produced similar protein molecular weight distribution but exhibited distinct technological properties. The emulsifying capacities of the protein hydrolysates were enhanced by Alcalase®, with the maximum emulsifying activity index reaching 36 m2/s. Conversely, Protamex® decreased the emulsifying capabilities of protein hydrolysates. To evaluate the applicability of the protein hydrolysates obtained, an oil-in-water emulsion was selected as a food application. The results suggested that camelina protein hydrolysates have the potential to serve as a new emulsifier ingredient. Furthermore, no significant differences were observed among the three camelina varieties in terms of protein yields or technological properties. |
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