PP78 Plant proteases as biotechnological tools to hydrolyze and value sunflower proteins
DOI:
https://doi.org/10.3407/rpn.v6i1pp78Keywords:
Proteases, Biotechnology, Peptides, SunflowerAbstract
Proteins from defatted sunflower flour are increasingly being studied to offer an alternative to animal proteins. Its amino acid composition is balanced (except for lysine) according to the recommendations of the Food and Agriculture Organization of the United Nations (FAO) and is rich in sulfur amino acids, unlike soy proteins. It has also been reported that sunflower proteins have a low content of allergenic factors and could have interesting techno-functional properties, however, sunflower flour proteins have low solubility. Several studies have reported the use of “limited” or “partial” proteolysis as a tool for improving solubility and generating bioactive peptides.
References
[1] BEAUBIER, S. et al. (2021). A Rational Approach for the Production of Highly Soluble and Functional Sunflower Protein Hydrolysates. Foods, 10(3): 664.
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[2] MAZORRA-MANZANO, J.C. et al. (2017). Plant proteases for bioactive peptides release: A review. Critical Reviews in Food Science and Nutrition.
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[3] LÓPEZ, L.M.I. et al. (2001). Comparison of Two Cysteine Endopeptidases from Pseudananas macrodontes (Morr.) Harms (Bromeliaceae). Biol. Chem. Hoppe-Seyler, 382: 875–878.
[DOI]
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Copyright (c) 2026 Laura María Isabel Lopez, Nadia Santone, María Eugenia Galazzi, Alicia Gallo, María José Torres, María Eugenia Errasti
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