title: Pretreatment of flaxseed protein isolate by high hydrostatic pressure: Impacts on protein structure, enzymatic hydrolysis and final hydrolysate antioxidant capacities.
abstract: The effect of high hydrostatic pressure (HHP) on flaxseed protein structure and peptide profiles, obtained after protein hydrolysis, was investigated. Isolated flaxseed protein (1%, m/v) was subjected to HHP (600MPa, 5min or 20min at 20°C) prior to hydrolysis with trypsin only and trypsin-pronase. The results demonstrated that HHP treatment induced dissociation of flaxseed proteins and generated higher molecular weight aggregates as a function of processing duration. Fluorescence spectroscopy showed that HHP treatment, as well as processing duration, had an impact on flaxseed protein structure since exposition of hydrophobic amino acid tyrosine was modified. Except for some specific peptides, the concentrations of which were modified, similar peptide profiles were obtained after hydrolysis of pressure-treated proteins using trypsin. Finally, hydrolysates obtained using trypsin-pronase had a greater antioxidant capacity (ORAC) than control samples; these results confirmed that HHP enhanced the generation of antioxidant peptides.
authors.affiliation: Department of Food Sciences, Université Laval, Québec, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada.
authors.forename: Véronique
authors.initials: V
authors.lastname: Perreault
authors.affiliation: Department of Food Sciences, Université Laval, Québec, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada.
authors.forename: Loïc
authors.initials: L
authors.lastname: Hénaux
authors.affiliation: Department of Food Sciences, Université Laval, Québec, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada. Electronic address: http://www.laurentbazinet.fsaa.ulaval.ca.
authors.forename: Laurent
authors.initials: L
authors.lastname: Bazinet
authors.affiliation: Department of Food Sciences, Université Laval, Québec, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada.
authors.forename: Alain
authors.initials: A
authors.lastname: Doyen
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D000975:Antioxidants / Q000737:chemistry*; D019597:Flax / Q000737:chemistry*; D006868:Hydrolysis; D057927:Hydrophobic and Hydrophilic Interactions; D006874:Hydrostatic Pressure; D008970:Molecular Weight; D010316:Particle Size; D010455:Peptides / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry*; D011492:Protein Hydrolysates / Q000737:chemistry*; D014357:Trypsin / Q000378:metabolism
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D010455:Peptides; D010940:Plant Proteins; D011492:Protein Hydrolysates; D014357:Trypsin
keywords: Enzymatic hydrolysis; Flaxseed; High hydrostatic pressure; Pronase; Protein conformation; Protein isolate; Trypsin