Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-Products

A study of the effects of single and combined protease hydrolysis on myofibrillar versus collagenous proteins of poultry by-products has been conducted. The aim was to contribute with knowledge for increased value creation of all constituents of these complex by-products. A rational approach was implemented for selecting proteases exhibiting the most different activity towards the major protein-rich constituents of mechanically deboned chicken residue (MDCR). An initial activity screening of 18 proteases on chicken meat, turkey tendons and MDCR was conducted. Based on weight yield, size exclusion chromatography (SEC) and SDS-PAGE, stem Bromelain and Endocut-02 were selected. Studies on hydrolysis of four different poultry by-products at 40 °C, evaluated by protein yield, SEC, and SDS-PAGE, indicate that the proteases’ selectivity difference can be utilized in tailor-making hydrolysates, enriched in either meat- and collagen-derived peptides or gelatin. Three modes of stem Bromelain and Endocut-02 combinations during hydrolysis of MDCR were performed and compared with single protease hydrolysis. All modes of the protease combinations resulted in a similar approximately 15% increase in product yield, with products exhibiting similar SEC and SDS-PAGE profiles. This shows that irrespective of the modes of combination, the use of more than one enzyme in hydrolysis of collagen-rich material can provide means to increase the total protein yield and ultimately contribute to increased value creation of poultry by-products.     

Electrokinetic-driven microfluidic system in poly(dimethylsiloxane) for mass spectrometry detection integrating sample injection, capillary electrophoresis, and electrospray emitter on-chip

A novel microsystem device in poly(dimethylsiloxane) (PDMS) for MS detection is presented. The microchip integrates sample injection, capillary electrophoretic separation, and electrospray emitter in a single substrate, and all modules are fabricated in the PDMS bulk material. The injection and separation flow is driven electrokinetically and the total amount of external equipment needed consists of a three-channel high-voltage power supply. The instant switching between sample injection and separation is performed through a series of low-cost relays, limiting the separation field strength to a maximum of 270 V/cm. We show that this set-up is sufficient to accomplish electrospray MS analysis and, to a moderate extent, microchip separation of standard peptides. A new method of instant in-channel oxidation makes it possible to overcome the problem of irreversibly bonded PDMS channels that have recovered their hydrophobic properties over time. The fast method turns the channel surfaces hydrophilic and less prone to nonspecific analyte adsorption, yielding better separation efficiencies and higher apparent peptide mobilities.     

Simultaneous determination of five different food proteins by high-performance liquid chromatography and partial least-squares multivariate calibration

A method is described for the simultaneous determination of food proteins originating from different raw food materials. The proteins are hydrolysed to amino acids which are labelled with dansyl chloride and finally separated by reversed-phase high-performance liquid chromatography. Partial least-squares multivariate calibration is used to resolve and quantify the overlapping amino-acid patterns. The method enables muscle protein, collagen, soy protein (both texturate and isolate), casein and milk protein to be quantified in both heated and raw samples from the same calibration set. The accuracies for the raw and heated samples averaged 3% and 6% relative total protein content, respectively.     

Studies on water retention and water release from some protein systems

The hydrogen-bond properties (WBI index), water retention and water release from the protein-water systems gluten-water, soya protein- water and casein-water, have been investigated using differential scanning calorimetry in the temperature range 223–423 K. The proteins were characterized by their isoelectric point, contents of carboxyl groups and sulfur-containing groups, and readiness of undergo chloromethylation. It was concluded that the marked difference in water-release behaviour is chiefly explained by conformational differences and charge effects.

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Zusammenfassung Wasserstoffbrückenbindugseigenschaften (WBI-Index), Wasserretention und Wasserabgabe von Protein-Masser-Systemen — Gluten-Wasser, Sojaprotein-Wasser und Casein-Wasser — wurden im Temperaturbereich von 233–423 K mit einem Scanning-Kalorimeter untersucht. Die Proteine wurden durch ihren isoelektrischen Punkt, den Gehalt an Carbonylgruppen und Schwefel enthaltenden Gruppen und durch ihre Reaktivität in der Chlormethylierung charakterisiert. Es wurde gefolgert, dass der ausgesprochene Unterschied im Wasserabgabeverhalten in erster Linie auf strukturelle Unterschiede und Ladungseffekte zurückzuführen ist.

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A General Method Based on the Use of N-Bromosuccinimide for Removal of the Thiophenyl Group at the Anomeric Position to Generate A Reducing Sugar with the Original Protecting Groups Still Present

Abstract

Efficient conversion of a range of different phenyl thioglycosides into their hemiacetals has been achieved by treatment with N-bromosuccinimide in aqueous acetone. The method is mild and general since it does not interfere with the presence of other protecting groups like acetate, benzyl, benzylidene acetal, tert-butyldiphenylsilyl groups, and the O-glycosidic bond (e.g. di-, tetra-, and pentasaccharide thioglycosides).