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A comparison of two hydrolysis parameter sets of sunflower and camelina seed cakes, and two methods for stabilizing protein hydrolysate
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A comparison of two hydrolysis parameter sets of sunflower and camelina seed cakes, and two methods for stabilizing protein hydrolysate
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Journal Article
A comparison of two hydrolysis parameter sets of sunflower and camelina seed cakes, and two methods for stabilizing protein hydrolysate
2026
Overview
Global vegetable oil production has a steady growth trend, specifically in Russia, where the production of vegetable oil is growing rapidly under the influence of domestic and external demand; this leads to the generation of enormous quantities of waste and by-products. Therefore, in recent years, new strategies have been proposed in order to dispose of waste and by-products of oilseed crops. This study highlights the enzymatic hydrolysis technique for obtaining protein hydrolysates from two by-products of the sunflower and camelina oil industries. The objective of this research was to compare the yield of the amino acids content at the end of a 5-h hydrolysis of sunflower cake (SFC) and camelina seed cake (CSC), using alkaline protease enzyme “Protozyme,” produced by the Torgovy Dom Biopreparat company, under two different hydrolysis conditions: pH (7–9) and temperature (40–45 °C) for the first hydrolysis parameter set, and pH (9–11) and temperature (45–50 °C) for the second one, using two enzyme-substrate ratios (w/v) (1:10 and 1:20). The study also compared the effectiveness of two methods for stabilizing protein hydrolysate: using sorbic acid and convection drying. Based on the results, it was found that, the optimal parameters for SFC hydrolysis are: an enzyme-substrate ratio (1:20) and hydrolysis conditions of ( t : 45.0–50.0 °C and pH: 9–11) with an increase in the lysine, methionine, and tryptophan content of the finished hydrolysate by 55.4, 32.6, and 55.6%, respectively, compared to the control. For CSC hydrolysis the optimal parameters are the enzyme-substrate ratio (1,10) and hydrolysis conditions ( t : 40.0–45.0 °C and pH: 7–9), with an increase in the lysine, methionine, and tryptophan content of the finished hydrolysate by 25.3, 51.9, and 41.4%respectively compared to the control. Also, it was found that, the most effective method for stabilizing hydrolysates was the addition of sorbic acid. Over 3 months of storage of SFC hydrolysate using sorbic acid, lysine and tryptophan contents decreased by only 3.2 and 7.1% respectively, while the methionine content remained constant and unchanged. The decrease in lysine content was 1%, while methionine and tryptophan contents remained stable over 3 months of storage of CSC hydrolysate.
