Functional properties and biological activities of perilla seed meal protein hydrolysates obtained by using different pr
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Functional properties and biological activities of perilla seed meal protein hydrolysates obtained by using different proteolytic enzymes Ja Min Kim1 • Kyung Young Yoon1
Received: 18 May 2020 / Revised: 13 July 2020 / Accepted: 18 August 2020 The Korean Society of Food Science and Technology 2020
Abstract In this study, we aimed to determine the potential functional properties and biological activities of the hydrolysates of perilla seed meal (PSM), which is a byproduct of perilla seed oil extraction. PSM protein was hydrolyzed independently by using five proteases, and their functional and biological properties were analyzed. PSM protein hydrolysate exhibited high solubility at most of the tested pH values, and the trypsin-treated hydrolysate exhibited the highest water and oil absorption capacity. The neutrase-treated hydrolysate was most effective in scavenging the 1,1-diphenyl-2-picrylhydrazine radicals, whereas the pepsin-treated hydrolysate showed the highest angiotensin I-converting enzyme inhibitory effect, and anti-inflammatory activity. Trypsin-treated hydrolysate exhibited the highest scavenging activity against of 2,20 azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radicals with the IC50 of 109.72 lg/mL. The results of the present study suggest that the type of protease used for the treatment significantly influences the functional properties and biological activities of the resulting PSM protein hydrolysates. Keywords Perilla seed meal Enzymatic hydrolysis Protein hydrolysate Agricultural by-product Functional property Biological activity
& Kyung Young Yoon [email protected] Ja Min Kim [email protected] 1
Department of Food and Nutrition, Yeungnam University, Gyeongsan 38541, South Korea
Introduction Perilla (Perilla frutescens var. japonica HARA) is belonging to the Lamiaceae family and is extensively found in Asia. Perilla is a popular food product, which is used especially in the form of flavor enhancers, condiments, salad oils, and cooking medium. Perilla seed oil is an enriched source of polyunsaturated fatty acids, which can help prevent various diseases such as cancer, high blood pressure, and cardiovascular disease. Consumption of perilla seed oil might improve cognition and retinal function, and suppress carcinogenesis (da Silva et al., 2015; Kim et al., 2019). Owing to these advantages, the perilla seed oil industry has grown throughout Asia, and perilla seed oil has recently been introduced into the European and North American markets as well. Perilla seed meal (PSM) is a by-product of perilla seed oil extraction process. After the oil is extracted, 36.3% of the protein still remains as the defatted PSM, which makes an enriched source of protein. Currently, despite its high protein content, most of the PSM is being used either as animal feed or discarded (Kim et al., 2019; Longvah and Deosthale, 1998; Zhu and Fu, 2012). PSM can be used in many applications due to its beneficial qualities. One of the ways to utilize PSM is to convert it into its protein hydrolysates by en
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