ArticleApplied microbiology and biotechnology2016
Production of hydrophobic amino acids from biobased resources: wheat gluten and rubber seed proteins.
Article in Applied microbiology and biotechnology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers, 1 of them a synthesis that pooled it.
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Who cites it
8 citing papers in PubMed, 1 synthesis or guideline pooled it, 39 citations in OpenAlex.
- Impact of amino acid supplementation on cardiovascular and chronic kidney diseases: a systematic review.Cardiovascular research · 2026Pooled it
- Amino Acid-Based Hydrophobic Cryogels for Efficient Methylene Blue Removal: A Reusable and Eco-Friendly Approach to Dye-Contaminated Wastewater Treatment.Gels (Basel, Switzerland) · 2025Article
- The changes induced by hydrodynamic cavitation treatment in wheat gliadin and celiac-toxic peptides.Journal of food science and technology · 2024Article
- Article
- Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive.Food science of animal resources · 2024Article
- High-sensitivity profiling of dipeptides in sauce-flavor Baijiu Daqu by chemical derivatization and ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry.Food chemistry: X · 2024Article
- Taurine, homotaurine, GABA and hydrophobic amino acids content influences "in vitro" antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae.Scientific reports · 2022Article
- Fluorinated Protein and Peptide Materials for Biomedical Applications.Pharmaceuticals (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
5 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Protein hydrolysis enables production of peptides and free amino acids that are suitable for usage in food and feed or can be used as precursors for bulk chemicals. Several essential amino acids for food and feed have hydrophobic side chains; this property may also be exploited for subsequent separation. Here, we present methods for selective production of hydrophobic amino acids from proteins. Selectivity can be achieved by selection of starting material, selection of hydrolysis conditions, and separation of achieved hydrolysate. Several protease combinations were applied for hydrolysis of rubber seed protein concentrate, wheat gluten, and bovine serum albumin (BSA). High degree of hydrolysis (>50 %) could be achieved. Hydrophobic selectivity was influenced by the combination of proteases and by the extent of hydrolysis. Combination of Pronase and Peptidase R showed the highest selectivity towards hydrophobic amino acids, roughly doubling the content of hydrophobic amino acids in the products compared to the original substrates. Hydrophobic selectivity of 0.6 mol-hydrophobic/mol-total free amino acids was observed after 6 h hydrolysis of wheat gluten and 24 h hydrolysis of rubber seed proteins and BSA. The results of experiments with rubber seed proteins and wheat gluten suggest that this process can be applied to agro-industrial residues.
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