| Abstract [eng] |
Investigation of Enzymatic Hydrolysis of Plant Proteins It is predicted that by 2050 rapid growth of population will lead to a worldwide shortage of traditional protein products, such as meat and dairy. To avoid protein shortages, the industry is constantly seeking for alternative sources of protein. Plant proteins are considered as the main alternative due to their high content of vitamins and fiber. However, plant raw materials are known to contain a significant percentage of indigestible impurities, such as cellulose, which limit the use of plant-based flour as a dietary protein. Another problem is the particularly compact and poorly degraded structure of the plant protein. It is important to select the right combination of enzymes for the hydrolysis of impurities, which could lead to the increased availability of proteins in plant flour. Furthermore, the enzymatic hydrolysis of proteins would improve their nutritional properties. Protein hydrolysates are more easily absorbed by the body and are not contaminated with toxic substances during the enzymatic process, in contrast to chemical hydrolysis. Alfalfa protein flour was chosen as the object of research due to the high amount of protein found in it. However, the degradation of impurities in alfalfa flour is complicated by the unknown biochemical composition of the alfalfa plant. The aim of this work was to hydrolyze alfalfa proteins and to select the most optimal conditions for the enzymatic pretreatment of alfalfa flour. The results of hydrolysis of alfalfa proteins were evaluated by determining the degree of hydrolysis (DH). The best results were obtained by pretreating alfalfa flour with a mixture of amylase and protease Vilzim Deter MIXD 520/180 D, glucoamylase Glucozyme L 300, lipase Vilzim LPS L and enzyme mixture Vilzim NSP and denaturing the flour proteins with urea solution, followed hydrolysis with commercial protease Vilzim PRO dry. Studies on microbiological contamination have shown that sodium nitrite was able to inhibit the growth of microorganisms in alfalfa protein hydrolyzate. |
