Enzymatic hydrolysis of Moringa oleifera Lam flour using bromelain and fig by-products as sources of protease

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dc.contributor.authorBustamante, Lady Johana Arismendi [UNESP]
dc.contributor.authorMaisa, Davanso [UNESP]
dc.contributor.authorde Cerqueira e Silva, Mariana Barros
dc.contributor.authorde Paula, Ariela Veloso [UNESP]
dc.contributor.authorTeixeira, Estelamar Maria Borges
dc.contributor.authorBassan, Juliana Cristina [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionScience and Technology of Triangulo Mineiro (IFTM)
dc.date.accessioned2023-07-29T13:42:47Z
dc.date.available2023-07-29T13:42:47Z
dc.date.issued2022-10-01
dc.description.abstractMoringa oleifera Lamarck flour (MOF) has been recognized as a source of vegetable proteins; however, around 70.1±0.98% of protein can be called “insoluble protein”, for its resistance to gastrointestinal digestion. For protein to be absorbed in the human intestinal tract, it must be consumed in the form of a soluble protein. Proteases have shown to increase soluble proteins. The objective of this study was, hence, to investigate the increase in soluble proteins of MOF soluble and insoluble water fraction through the hydrolysis with proteases obtained from fig and pineapple by-products, ficin and bromelain, respectively. In conclusion, the protein of MOF had changes in their solubility by enzymatic effect. In particular, the hydrolysis of water insoluble Moringa oleifera Lam flour fraction (IMOF) with ficin contributed to a significant increase in soluble proteins, a result detectable through the different methods applied (colorimetric Bradford method, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and Reversed phase high-performance liquid chromatography (RP-HPLC)).en
dc.description.affiliationSão Paulo State University (Unesp) School of Pharmaceutical Sciences
dc.description.affiliationSão Paulo State University (Unesp) Institute of Chemistry Department of Biochemistry and Chemical Technology
dc.description.affiliationFederal University of Amazonas Faculty of Pharmaceutical Sciences
dc.description.affiliationFederal Institute of Education Science and Technology of Triangulo Mineiro (IFTM) campus Uberaba
dc.description.affiliationUnespSão Paulo State University (Unesp) School of Pharmaceutical Sciences
dc.description.affiliationUnespSão Paulo State University (Unesp) Institute of Chemistry Department of Biochemistry and Chemical Technology
dc.identifierhttp://dx.doi.org/10.1016/j.focha.2022.100133
dc.identifier.citationFood Chemistry Advances, v. 1.
dc.identifier.doi10.1016/j.focha.2022.100133
dc.identifier.issn2772-753X
dc.identifier.scopus2-s2.0-85148463011
dc.identifier.urihttp://hdl.handle.net/11449/248391
dc.language.isoeng
dc.relation.ispartofFood Chemistry Advances
dc.sourceScopus
dc.subjectBy-product
dc.subjectEnzymatic hydrolysis
dc.subjectFig latex
dc.subjectMoringa oleifera leaves
dc.subjectPineapple crown
dc.subjectProtein
dc.titleEnzymatic hydrolysis of Moringa oleifera Lam flour using bromelain and fig by-products as sources of proteaseen
dc.typeArtigo

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