Flow rate dependent continuous hydrolysis of protein isolates

Area of Science:

• Food Science
• Biotechnology
• Chemical Engineering

Background:

• Industrial production of food protein hydrolysates often uses unspecific batch processes, leading to variable peptide composition and bioactive properties.
• Process-related fluctuations in batch hydrolysates hinder the consistent production of specific peptides with desired functionalities.

Purpose of the Study:

• To develop and characterize a continuous ceramic capillary system for producing food protein hydrolysates with a consistent peptide composition.
• To enable the targeted production of specific peptides with selected bioactive properties by overcoming batch process limitations.

Main Methods:

• Immobilization of the protease Alcalase onto aminosilane-modified yttria-stabilized zirconia capillaries (1.5 µm pore size).
• Characterization of enzyme loading capacity (0.3 µg/mg) and residual activity (43%).
• Continuous hydrolysis of food proteins (casein, sunflower, lupin) and investigation of peptide formation using high-performance liquid chromatography.

Main Results:

• The continuous proteolytic capillary reactor system produced an enzyme-specific peptide fingerprint.
• Hydrolysis degree and peptide composition were controllable via residence time (flow rate adjustment).
• Observed varying trends in peptide occurrence, with some intermediate and others accumulating over time.

Conclusions:

• The developed continuous reactor system offers a method for consistent production of specific food protein hydrolysates.
• This system allows for the targeted generation of peptides with desired bioactive properties, overcoming batch variability.
• The ability to control peptide profiles enhances the potential for customized functional ingredients in the food industry.