Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components

Mostafa Ali; Harshadrai Rawel; Michael Hellwig

doi:10.1007/s13197-022-05646-3

Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components

J Food Sci Technol. 2023 Feb;60(2):609-620. doi: 10.1007/s13197-022-05646-3. Epub 2022 Dec 14.

Authors

Mostafa Ali^{1

2}, Harshadrai Rawel³, Michael Hellwig²

Affiliations

¹ Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt.
² Chair of Special Food Chemistry, Faculty of Chemistry and Food Chemistry, Technische Universität Dresden, Bergstraße 66, 01062 Dresden, Germany.
³ Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, Nuthetal, 14558 Potsdam, Germany.

Abstract

Valorisation of side-streams in food production has become an important booster for increased sustainability in food production. The objective of this work was to study and improve the functional properties of green coffee (GC) protein. Extraction of defatted GC meal by using PVPP slightly increased protein yield and significantly decreased the amount of covalently and non-covalently bound CQA, therefore decreasing the antioxidant activity of the meal. Peptic hydrolysis at pH 1.5 led to a significantly higher degree of hydrolysis (DH) than at pH 3. Sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that the molecular weights of peptides of GC protein hydrolysates were in the range of 11-60 kDa, while peptides were in the range of 500-5000 Da using matrix-assisted laser desorption/ionization-time of flight mass spectroscopy (MALDI-TOF MS). Additionally, the enzymatic hydrolysis significantly improved the antioxidant activity of the GC protein. Finally, the results suggest that enzymatic hydrolysis with pepsin is an effective technique to provide bioactive compounds. The works presented in our manuscript may help in further exploiting the potential use of green coffee beans for food, cosmetic or pharmaceutical industry.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-022-05646-3.

Keywords: Enzymatic hydrolysis; Functional properties; Green coffee bean protein.