High Metal Chelating Properties from Rapeseed Meal Proteins to Counteract Lipid Oxidation in Foods: Controlled Proteolysis and Characterization. Issue 6 (28th April 2021)

• Record Type: Journal Article
• Authors: Durand, Erwann; Beaubier, Sophie; Fine, Frederic; Villeneuve, Pierre; Kapel, Romain
• Is Part Of: European journal of lipid science and technology. Volume 123:Issue 6(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-04-28
• Subjects: antioxidants -- enzymatic proteolysis -- lipid oxidation -- metal chelating peptides -- protein hydrolysates -- rapeseed proteins; Oils and fats, Edible -- Periodicals; Lipids -- Periodicals; 660.63
• DOI: 10.1002/ejlt.202000380
• Languages: English
• ISSNs: 1438-7697

Abstract

Abstract: Rapeseed meal proteins (RP) are enzymatically hydrolyzed using three individual proteases (Alcalase, Flavourzyme, and Prolyve) and the enzymatic mechanism is studied. Rapeseed hydrolysates are produced under controlled conditions and the Prolyve hydrolysate is separated by membrane filtration. Their capacity to reduce free radicals (by transfer of hydrogen or electron) or transition metals (by electron transfer) in the absence of an oxidizable substrate, their metal chelating capacity as well as the antioxidant performances in model (conjugated autoxidizable triene assay) are investigated. All hydrolysates show a reduction capacity (by transfer of hydrogen or electron) and antioxidant activities, in a dose‐dependent manner, which are however not significantly increased in comparison to the native proteins. A noteworthy metal chelating activity of the peptides produced with Prolyve is highlighted. These results indicate the potential of valorization of RP as a source of high metal chelating peptides to counteract lipid oxidation in foods. Practical applications : Over the last decade, the antioxidative potential of peptides from plant biomass has been evidenced by much research. Considering the myriad of possible sources and the diversity of technology and means to obtain peptides from protein materials, it is reasonable to expect more applications. Concomitantly, preventing lipid oxidation, especially with the polyunsaturated fat‐based products, is a major concern in sectors such as agri‐food and cosmetic. Although the efficacy of synthetic antioxidants is recognized, both consumers and manufacturers are looking for more innovative, healthy, environmental‐friendly processes and quality products. In this context, a controlled proteolysis of proteins from plant by‐products can be used as a sustainable strategy to produce antioxidant peptides. Among them, new peptides released from rapeseed proteins with Prolyve can provide interesting metal chelators to counteract lipid oxidation in foods. Abstract : The enzymatic hydrolysis mechanisms of rapeseed meal proteins with three different proteases (Alcalase, Flavourzyme, and Prolyve) are studied. The capacity of hydrolysates to reduce free radicals and transition metals, or to chelate ferrous iron is investigated, along with their antioxidant performances in oil‐in‐water model emulsions. A substantial metal chelating activity from peptides produced with Prolyve is highlighted.