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.