Review Article
Cucurbitaceae Seed Protein Hydrolysates as a Potential Source of Bioactive Peptides with Functional Properties
Table 1
Hydrolysis parameters of Cucurbitaceae seed protein and bioactive and functional properties of their hydrolysates.
| Seed type | Substrate | Enzyme | Process parameters | Hydrolysis degree (%) | Molecular weight distribution (kDa) | Properties | Reference | E/S ratio | pH | (°C) | (h) |
| Watermelon (Citrullus lanatus L.) | Protein isolate | Pepsin | 1/100 | 2.2 | 37 | 5 | 19.38 | Not reported | Antioxidant and α-amylase inhibitory activity | Arise et al. [23] | Trypsin | 8 | 37 | 5 | 26.26 | Alcalase | 8 | 60 | 5 | 13.16 |
| Pumpkin (Cucurbita pepo L. c. v. “Olinka”) | Protein isolate | Alcalase | 1/757 | 8 | 50 | 1 | 53.23 | <15 | Antioxidant and ACE-inhibitory activity | Vaštag et al. [26] | Flavourzyme | 1/385 | 1 | 37.17 | 36–40 and <15 | Sequential use (Alcalase + Flavourzyme) | A (1/250) | 1 | 69.29 | <15 | F (1/385) | 2 |
| Pumpkin (Cucurbita pepo L. c. v. “Olinka”) | Cucurbitin | Alcalase | 2/100 | 8 | 50 | 1 | 26.94 | Not reported | Antioxidant, ACE, and α-amylase inhibitory activity | Vaštag et al. [22] | Pepsin | 3 | 37 | 18.7 |
| Pumpkin (Cucurbita pepo L. c. v. “Olinka”) | Cucurbitin | Alcalase | 2/100 | 8 | 50 | 0 to 2.5 | 29.8 | 22 and <12 | Antioxidant activity, emulsifying, and foaming capacity | Popović et al. [10] | Flavourzyme | 7 | 50 | 9.2 | 33, 22, and <12 | Pepsin | 3 | 37 | 29 | <12 |
| Pumpkin (Cucurbita pepo) | Protein isolate | Alcalase | 0.5 ml/g | 8 | 50 | 0.5 | 19 | 36, 24, and 20–14 | Emulsifying capacity | Bučko et al. [27] | Pepsin | 2/100 | 3 | 37 | 1.5 | 19 | 20–14 |
| Pumpkin (Cucurbita pepo con.Pepo var. styriaca) | Protein isolate | Alcalase | 1/100 to 2/100 | 9 | 45 to 55 | 2 to 5 | 28 | <6.5 | Antioxidant activity | Nourmohammadi et al. [24] | Trypsin | 8 | 35 to 45 | 23 | Not reported |
| Pumpkin (Cucurbita moschata) | Protein meal | Alcalase | 1/100 | 8 | 55 | 5 | 13.84 | 1–0.18, 5–1, and <0.18 | Antioxidant activity | Venuste et al. [17] | Flavourzyme | 7 | 50 | 11.8 | >10, 1–0.18, and 5–1 | Protamex | 6.5 | 8.74 | 1–0.18, 5–1, and <0.18 | Neutrase | 7 | 4.12 | 5–1, 1–0.18, and <0.18 |
| Bitter melon (Momordica charantia) | Protein pellet | Trypsin | 1/50 | 8 | 37 | 12 | Not reported | 2.5–0.7 | ACE-inhibitory activity | Priyanto et al. [33] | α-Chymotrypsin | 37 | Alcalase | 50 | Pepsin | 1.5 | 37 | Thermolysin | 1/50 to 1/800 | 8 | 40 to 70 | 1 to 15 |
| Seinat (Cucumis melo var. tibish) | Protein isolate | Sequential use (Trypsin + Pepsin) | 1/100 | 8 | 37 | 3 | 28.23 | 0.5–0.18, 1–0.5, and 1-2 | Antioxidant activity | Siddeeg et al. [25] | 7 | 37 | 0.5 to 3 |
| Seinat (Cucumis melo var. tibish) | Protein fractions | Sequential use (Pepsin + Trypsin) | 1/100 | 2 7 | 37 37 | 3 3 | Not reported | Glutelin: 0.5–0.32 and 1–0.5; albumin 0.5–0.18 and 1–0.5; globulin: 1–0.5 and 0.5–0.18; glutelin: 0.5–0.18 | Antioxidant activity | Siddeeg et al. [34] |
|
|
Predominant molecular weight fractions in descending order.
|