Enzymolysis of Azolla pinnata protein concentrate: effect of protease types and hydrolysis extents on the physicochemical, techno-functional and biological properties
Azolla pinnata is an underutilised fern and has been found to be a highly promising and sustainable source, making it a potential new plant-based protein source that can be used as a functional food ingredient. Therefore, the present work produced Azolla pinnata fern protein concentrate (AFPC) throu...
| Main Authors: | , , , , , , |
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| Format: | Article |
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Elsevier
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/107732/ |
| _version_ | 1848864975565619200 |
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| author | Qoms, Mohammed S. Arulrajah, Brisha Shamsudin, Rosnah Ramli, Nurul Shazini Wan Ibadullah, Wan Zunairah Chau, De-Ming Saari, Nazamid |
| author_facet | Qoms, Mohammed S. Arulrajah, Brisha Shamsudin, Rosnah Ramli, Nurul Shazini Wan Ibadullah, Wan Zunairah Chau, De-Ming Saari, Nazamid |
| author_sort | Qoms, Mohammed S. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Azolla pinnata is an underutilised fern and has been found to be a highly promising and sustainable source, making it a potential new plant-based protein source that can be used as a functional food ingredient. Therefore, the present work produced Azolla pinnata fern protein concentrate (AFPC) through alkaline solubilisation with isoelectric precipitation and investigated the effect of different proteases at varying degree of hydrolysis (DH) on the physicochemical, techno-functional properties and biological activities of Azolla fern protein hydrolysates. Enzymolysis with all proteases decreased the hydrophobicity, denaturation temperature and secondary structures (²-sheet and ±-helix) as the DH increased. Furthermore, the techno-functional properties including water and oil holding capacities, emulsion properties and foam stability were significantly reduced with increasing the DH, except for solubility and foaming capacity. Additionally, the pH had a positive correlation with all the techno-functional properties, except for water holding capacity. Hydrolysis with all proteases had a positive effect on the antioxidant and antibacterial activities. The partially hydrolysed protein with alcalase showed excellent techno-functional and antioxidant properties, while excellent antibacterial activity was observed for hydrolysate produced by flavourzyme under extensive hydrolysis. The current findings pave the way for the application of Azolla fern protein hydrolysates as promising and sustainable plant-based peptide to be utilised as nutraceutical and functional food ingredients. |
| first_indexed | 2025-11-15T13:57:21Z |
| format | Article |
| id | upm-107732 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:57:21Z |
| publishDate | 2023 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1077322024-10-28T03:11:57Z http://psasir.upm.edu.my/id/eprint/107732/ Enzymolysis of Azolla pinnata protein concentrate: effect of protease types and hydrolysis extents on the physicochemical, techno-functional and biological properties Qoms, Mohammed S. Arulrajah, Brisha Shamsudin, Rosnah Ramli, Nurul Shazini Wan Ibadullah, Wan Zunairah Chau, De-Ming Saari, Nazamid Azolla pinnata is an underutilised fern and has been found to be a highly promising and sustainable source, making it a potential new plant-based protein source that can be used as a functional food ingredient. Therefore, the present work produced Azolla pinnata fern protein concentrate (AFPC) through alkaline solubilisation with isoelectric precipitation and investigated the effect of different proteases at varying degree of hydrolysis (DH) on the physicochemical, techno-functional properties and biological activities of Azolla fern protein hydrolysates. Enzymolysis with all proteases decreased the hydrophobicity, denaturation temperature and secondary structures (²-sheet and ±-helix) as the DH increased. Furthermore, the techno-functional properties including water and oil holding capacities, emulsion properties and foam stability were significantly reduced with increasing the DH, except for solubility and foaming capacity. Additionally, the pH had a positive correlation with all the techno-functional properties, except for water holding capacity. Hydrolysis with all proteases had a positive effect on the antioxidant and antibacterial activities. The partially hydrolysed protein with alcalase showed excellent techno-functional and antioxidant properties, while excellent antibacterial activity was observed for hydrolysate produced by flavourzyme under extensive hydrolysis. The current findings pave the way for the application of Azolla fern protein hydrolysates as promising and sustainable plant-based peptide to be utilised as nutraceutical and functional food ingredients. Elsevier 2023-06-28 Article PeerReviewed Qoms, Mohammed S. and Arulrajah, Brisha and Shamsudin, Rosnah and Ramli, Nurul Shazini and Wan Ibadullah, Wan Zunairah and Chau, De-Ming and Saari, Nazamid (2023) Enzymolysis of Azolla pinnata protein concentrate: effect of protease types and hydrolysis extents on the physicochemical, techno-functional and biological properties. Food Bioscience, 53. art. no. 102787. pp. 1-10. ISSN 2212-4292 https://linkinghub.elsevier.com/retrieve/pii/S2212429223004388 10.1016/j.fbio.2023.102787 |
| spellingShingle | Qoms, Mohammed S. Arulrajah, Brisha Shamsudin, Rosnah Ramli, Nurul Shazini Wan Ibadullah, Wan Zunairah Chau, De-Ming Saari, Nazamid Enzymolysis of Azolla pinnata protein concentrate: effect of protease types and hydrolysis extents on the physicochemical, techno-functional and biological properties |
| title | Enzymolysis of Azolla pinnata protein concentrate: effect of protease types and hydrolysis extents on the physicochemical, techno-functional and biological properties |
| title_full | Enzymolysis of Azolla pinnata protein concentrate: effect of protease types and hydrolysis extents on the physicochemical, techno-functional and biological properties |
| title_fullStr | Enzymolysis of Azolla pinnata protein concentrate: effect of protease types and hydrolysis extents on the physicochemical, techno-functional and biological properties |
| title_full_unstemmed | Enzymolysis of Azolla pinnata protein concentrate: effect of protease types and hydrolysis extents on the physicochemical, techno-functional and biological properties |
| title_short | Enzymolysis of Azolla pinnata protein concentrate: effect of protease types and hydrolysis extents on the physicochemical, techno-functional and biological properties |
| title_sort | enzymolysis of azolla pinnata protein concentrate: effect of protease types and hydrolysis extents on the physicochemical, techno-functional and biological properties |
| url | http://psasir.upm.edu.my/id/eprint/107732/ http://psasir.upm.edu.my/id/eprint/107732/ http://psasir.upm.edu.my/id/eprint/107732/ |