Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 507368
Title Production of hydrophobic amino acids from biobased resources : wheat gluten and rubber seed proteins
Author(s) Widyarani, W.; Sari, Yessie W.; Ratnaningsih, Enny; Sanders, Johan P.M.; Bruins, Marieke E.
Source Applied Microbiology and Biotechnology 100 (2016)18. - ISSN 0175-7598 - p. 7909 - 7920.
Department(s) Biobased Chemistry and Technology
Biobased Products
Food & Biobased Research
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Biorefinery - Hydrophobicity - Protease - Protein hydrolysis - Rubber seed - Wheat gluten

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. Several essential amino acids for food and feed have hydrophobic side chains; this property may also be exploited for subsequent separation. Here, we present methods for selective production of hydrophobic amino acids from proteins. Selectivity can be achieved by selection of starting material, selection of hydrolysis conditions, and separation of achieved hydrolysate. Several protease combinations were applied for hydrolysis of rubber seed protein concentrate, wheat gluten, and bovine serum albumin (BSA). High degree of hydrolysis (>50 %) could be achieved. Hydrophobic selectivity was influenced by the combination of proteases and by the extent of hydrolysis. 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 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. The results of experiments with rubber seed proteins and wheat gluten suggest that this process can be applied to agro-industrial residues.

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