Production and characterization of an extensive rapeseed protein hydrolysate

Rapeseed protein isolate has been used as starting material for the generation of an extensive protein hydrolysate. Protein hydrolysis was produced by using sequentially an endopeptidase (Alcalase) and an exopeptidase (Flavourzyme). The final hydrolysate has a 60% degree of hydrolysis and was completely soluble between pH values 2.5 and 7. Molecular weight profile of the protein hydrolysate was characterized by gel filtration chromatography. A reduction in protein size was observed during the hydrolysis process with accumulation of small peptides and free amino acids after Flavourzyme digestion. Amino acid composition of fractions with different molecular weights of the final hydrolysate was analyzed. Some of these fractions, enriched or poor in certain amino acids, could be used for supplementation or treatment of determined clinical syndromes.     

Characterization of protein extracted from flaked,defatted, whole corn by the sequential extraction process

An investigation was conducted to identify and characterize protein extracted by 45% ethanol:55% 0.1 M NaOH from flaked, defatted, undegermed corn (Zea mays L.) during Sequential Extraction Processing (SEP). This new approach to corn milling, SEP, recycles the ethanol produced from the fermentation of cornstarch to upstream steps of protein extraction and the simultaneous extraction of corn oil and dehydration of the ethanol. About 10% of the protein was extracted by ethanol during counter-current-percolation oil extraction. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and amino acid analysis identified this protein as zein. Nearly 65% of the total protein was recovered by the process in the protein extraction step from soft dent corn (Pioneer 3377), medium-hard dent corn (Pioneer 3732) and high-lysine corn. The freeze-dried solids of the ethanol/alkali extracts from these corn hybrids contained about 80% crude protein (db). The amino acids were present in quantities similar to those in whole corn and markedly higher than those in corn gluten meal. These results indicate that SEP produces high-quality protein suitable for food and industrial uses. Paper presented at the Symposium on Oilseed Processing for Edible Food and Feed Products, 82nd Annual Meeting of the AOCS, May 12–15, 1991. Research Associate, Assistant Professor, and Professor, respectively.     

Functional properties of protein extracted from flaked,defatted, whole corn by ethanol/alkali during sequential extraction processing

Functional properties (solubility, foaming capacity and stability, emulsifying capacity, emulsion stability, heat coagulability, heat gelation and film formation) of protein extracted by 45% ethanol/55% 0.1 M NaOH from flaked, defatted, undergermed corn during the Sequential Extraction Process (SEP) were evaluated and compared with those of a laboratory-prepared soy protein concentrate. SEP is a new approach to corn fractionation that recycles the ethanol produced from the fermentation of cornstarch to unstream steps of protein extraction and the simultaneous extraction of corn oil and dehydration of the ethanol. Freeze-dried corn protein extracts contained at least 80% crude protein (dry basis), which is indicative of protein concentrates. SEP protein concentrates had solubilities in water of greater than 80% at pH values of 7 or above and were significantly more soluble than the soy protein concentrate at pH above 3. SEP corn proteins also showed better heat stabilities and greater emulsifying capacities and emulsion stabilities. Dilute dispersions (0.1%) of corn protein produced substantial but less stable foams. Corn proteins produced films similar to zein and soy protein films but were unable to form heat-induced gels. These results indicate that SEP produces a protein concentrate with functional properties suitable for food and industrial uses. Paper presented at the session on New Processes: Extractions and Purifications II, 83rd Annual Meeting of the AOCS, Toronto, May 10–14, 1992.     

Enhancing storage stability of emulsions by binding detergents with soy protein isolate and its hydrolysates

Sodium dodecyl sulfate (SDS) is a frequently used anionic detergent, and proteins are among the widely used minor ingredients in cosmetic products. Proteins may enhance the detergent functions and protect human skin from irritation caused by detergents. Soy protein hydrolysates (SPH) were prepared by modifying soy protein (SP) with papain. Varying concentrations of SP or SPH were mixed with various concentrations of SDS at different pH values to determine: (i) molecular characteristics, degree of hydrolysis (DH), and surface hydrophobicity (S ₀) of SP and SPH; (ii) the effect of SDS concentrations on the S ₀ of SP; (iii) the storage stabilities of oil-in-water emulsions formed by SDS, SP, SPH, SP-SDS, and SPH-SDS; and (iv) the effect of protein concentration (0.01 to 1.5%), DH (1.2 to 12.5%), and pH (3.0, 5.0, 7.0, and 9.0) on storage stabilities of emulsions formed by SP-SDS or SPH-SDS. An increase in emulsion stability (ES) with increasing protein concentration was observed. The ES values of emulsions formed by SPH-SDS complexes were significantly higher than those formed by SP-SDS at pH 7.0 and 9.0. The ES of emulsions formed by the complexes were low at pH 5.0 and increased with increasing pH. At pH 3.0 the emulsions formed by SP-SDS at 1 to 1.5% protein concentration and by SPH-SDS at 1.5% protein concentration were very stable. The results indicate that at least one-half of SDS content can be replaced by SP or SPH while maintaining emulsion stability.     

Kinetics of lactic acid fermentation on glucose and corn by Lactobacillus amylophilus

The biosynthesis of ammonium lactate, a product of lactic acid fermentation was studied from corn and glucose at five different pH values of 5.4 to 7.8. In the glucose fermentations, a 100% conversion of substrate was obtained resulting in a maximum lactic acid production yield of 93.2%. The optimum pH for the maximum volumetric rate of lactic acid biosynthesis (1.56 g dm^?3 h^?1) was between 6.0 and 6.5. The corn fermentations were slower than the glucose fermentations with a resulting lactic acid yield of 67.5%. Hydrolysis of corn by enzymatic or chemical methods as well as the use of ammonium hydroxide for pH control increased both the final concentration and the rates of lactic acid production. An enhanced yield of more than 90% was finally obtained in the corn fermentations. A logistic model adequately described the kinetics of biomass growth, lactic acid production and sugar utilization in the glucose fermentations at different pH values. The dynamics of lactic acid formation in the corn fermentations were also successfully described by the developed model. The dependence of the model parameters on pH was investigated.     

In vitro antioxidant, anticoagulant and antimicrobial activity and in inhibition of cancer cell proliferation by xylan extracted from corn cobs

Xylan is one of most abundant polymer after cellulose. However, its potential has yet to be completely recognized. Corn cobs contain a considerable reservoir of xylan. The aim of this work was to study some of the biological activities of xylan obtained from corn cobs after alkaline extraction enhanced by ultrasonication. Physical chemistry and infrared analyses showed 130 kDa heteroxylan containing mainly xylose:arabinose: galactose:glucose (5.0:1.5:2.0:1.2). Xylan obtained exhibited total antioxidant activity corresponding to 48.5 mg of ascorbic acid equivalent/g of xylan. Furthermore, xylan displayed high ferric chelating activity (70%) at 2 mg/mL. Xylan also showed anticoagulant activity in aPTT test. In antimicrobial assay, the polysaccharide significantly inhibited bacterial growth of Klebsiella pneumoniae. In a test with normal and tumor human cells, after 72 h, only HeLa tumor cell proliferation was inhibited (p < 0.05) in a dose-dependent manner by xylan, reaching saturation at around 2 mg/mL, whereas 3T3 normal cell proliferation was not affected. The results suggest that it has potential clinical applications as antioxidant, anticoagulant, antimicrobial and antiproliferative compounds.     

Expression of liver‐type fatty acid‐binding protein in murine lung and its release into serum upon challenge of lung with lipopolysaccharide

Fatty acid‐binding proteins (FABP) in alveolar type II (TII) cells are required for surfactant synthesis and regulation. Beyond expression of heart‐type (H‐) and epidermal‐type (E‐) FABP in TII cells from mouse lung, we present the first evidence of the expression of liver‐type (L‐) FABP, by quantitative PCR and immunofluorescent confocal laser microscopy. Further, by making use of an acute mouse lung injury model, we examine whether these lipid‐binding proteins are released into the bronchoalveolar fluid (BALF) and into the circulation upon challenge of the lung with lipopolysaccharide. Applying FABP‐specific ELISAs, we found that neither H‐ nor E‐FABP can be detected in BALF and serum above background levels, up to 24 h after insult. In contrast, L‐FABP was detected in the BALF pellet, consisting of polymorphonuclear cells and alveolar macrophages, and in serum. A significant decrease in L‐FABP levels in the BALF pellet was associated with a significant increase in serum levels 6 h post insult. As contributions of L‐FABP from other organs were excluded, this protein could be used as a marker for acute lung injury.