The results of experiments with rubber seed proteins and wheat gluten suggest that this process can be applied to agro-industrial residues.Īs the building blocks of proteins, amino acids are important components in food and feed.
Periodicity of hydrophobic amino acids in peptide free#
Hydrophobic selectivity of 0.6 mol-hydrophobic/mol-total free amino acids was observed after 6 h hydrolysis of wheat gluten and 24 h hydrolysis of rubber seed proteins and BSA. Combination of Pronase and Peptidase R showed the highest selectivity towards hydrophobic amino acids, roughly doubling the content of hydrophobic amino acids in the products compared to the original substrates. Hydrophobic selectivity was influenced by the combination of proteases and by the extent of hydrolysis. High degree of hydrolysis (>50 %) could be achieved. Several protease combinations were applied for hydrolysis of rubber seed protein concentrate, wheat gluten, and bovine serum albumin (BSA). Selectivity can be achieved by selection of starting material, selection of hydrolysis conditions, and separation of achieved hydrolysate. Here, we present methods for selective production of hydrophobic amino acids from proteins. Several essential amino acids for food and feed have hydrophobic side chains this property may also be exploited for subsequent separation. Protein hydrolysis enables production of peptides and free amino acids that are suitable for usage in food and feed or can be used as precursors for bulk chemicals.