Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa

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dc.citation.issue20
dc.citation.volume12
dc.contributor.authorSiriwat W
dc.contributor.authorUngwiwatkul S
dc.contributor.authorUnban K
dc.contributor.authorLaokuldilok T
dc.contributor.authorKlunklin W
dc.contributor.authorTangjaidee P
dc.contributor.authorPotikanond S
dc.contributor.authorKaur L
dc.contributor.authorPhongthai S
dc.contributor.editorIacopetta D
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-06-18T21:05:32Z
dc.date.available2024-06-18T21:05:32Z
dc.date.issued2023-10-18
dc.description.abstractThe global plant-based protein demand is rapidly expanding in line with the increase in the world's population. In this study, ultrasonic-assisted extraction (UAE) was applied to extract protein from Wolffia globosa as an alternative source. Enzymatic hydrolysis was used to modify the protein properties for extended use as a functional ingredient. The successful optimal conditions for protein extraction included a liquid to solid ratio of 30 mL/g, 25 min of extraction time, and a 78% sonication amplitude, providing a higher protein extraction yield than alkaline extraction by about 2.17-fold. The derived protein was rich in essential amino acids, including leucine, valine, and phenylalanine. Protamex and Alcalase were used to prepare protein hydrolysates with different degrees of hydrolysis, producing protein fragments with molecular weights ranging between <10 and 61.5 kDa. Enzymatic hydrolysis caused the secondary structural transformations of proteins from β-sheets and random coils to α-helix and β-turn structures. Moreover, it influenced the protein functional properties, particularly enhancing the protein solubility and emulsifying activity. Partial hydrolysis (DH3%) improved the foaming properties of proteins; meanwhile, an excess hydrolysis degree reduced the emulsifying stability and oil-binding capacity. The produced protein hydrolysates showed potential as anti-cancer peptides on human ovarian cancer cell lines.
dc.description.confidentialfalse
dc.edition.editionOctober-2 2023
dc.format.pagination3815-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37893708
dc.identifier.citationSiriwat W, Ungwiwatkul S, Unban K, Laokuldilok T, Klunklin W, Tangjaidee P, Potikanond S, Kaur L, Phongthai S. (2023). Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa.. Foods. 12. 20. (pp. 3815-).
dc.identifier.doi10.3390/foods12203815
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number3815
dc.identifier.piifoods12203815
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69893
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/12/20/3815
dc.relation.isPartOfFoods
dc.rights(c) The author/sen
dc.rights.licenseCC BYen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectWolffia globosa
dc.subjectalternative protein
dc.subjectbioactive peptides
dc.subjectfunctional properties
dc.subjectprotein hydrolysates
dc.titleExtraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa
dc.typeJournal article
pubs.elements-id484107
pubs.organisational-groupOther
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