Aminopeptidase from streptomyces gedanensis as a useful tool for protein hydrolysate preparations with improved functional properties

Abstract

The aim of the present study was to evaluate the efficiency of amino peptidase (AP) from Streptomyces gedanensis to produce protein hydrolysates (PHs) with better antioxidant, nutritional, and functional properties and to compare it with the PHs produced by commercial protease. Three proteins, soy, casein, and wheat protein were employed to produce their hydrolysates by applying 2% (w/w) AP at optimal conditions of pH 8.5 and temperature 55 ◦C. The results disclosed that the degree of hydrolysis ranges from 15.93 to 20.68% after 6 h showed better antioxidant activity and functional properties such as solubility, foaming properties, and water holding capacity than the commercial protease treated hydrolysates. AP treated PHs were enriched in Glu followed by Leu, Tyr, Lys, Phe, Asp, Met, His, Ile, Ala, and Val. Therefore, S. gedanensis AP would be an attractive microbial AP with high potential for the preparation of PHs which could offer industrial applications especially in the realm of producing food formulations as food additives in medicine and sport