Articles
A comprehensive bioinformatic approach to predicting the parameters of plant proteins directed hydrolysis
Authors:
Dmitry I. Devyatkin, Olga V. Chugunova, Vladimir V. Volkov, Ekaterina V. Pastushkova
Abstract:
Given the growing shortage of dietary protein in Russia and globally, the search for alternative protein sources and the development of effective protein modification methods is particularly important. Amaranth meal (Amaranthus), a by-product of the oil extraction process of a pseudocereal crop characterized by a balanced amino acid composition, is a promising raw material. Traditionally, the selection of enzymatic hydrolysis parameters aimed at improving the functional and technological properties (FTP) of plant proteins is based on multifactorial experiments, which require significant time and resources. The developed approach, based on known amino acid sequences, allows predicting the protease type and degree of hydrolysis (DH) that provide maximum FTP values, without expensive screening studies. In silico analysis includes the calculation of integral rates for emulsifying capacity (EC), foaming capacity (FC), and antioxidant activity (AOA) based on peptide structural characteristics: hydrophobicity, amphiphilicity, charge, length, and amino acid composition. The approach was tested using protein from amaranth meal (Amaranthus caudatus). Based on in silico analysis, the following prognostic relationships were established: to achieve maximum EC values, it is recommended to use trypsin (DH 11.4–12.9%), for FC – pepsin (DH 11.8–13.4%), and for AOA – papain (DH 19.7–21.4%). Experimental verification confirmed that the predicted hydrolysis modes are optimal; the resulting hydrolysates exceed non-hydrolyzed protein in FC by 140.0–145.1%, and in EC – by 46.6–51.3%. Compared to chicken egg white, hydrolysates exceed it in terms of FC by 2.0–4.2% and EC by 5.2–8.6%, but are inferior to whey protein in EC by 8.6–11.5%, while exceeding it in FC by 7.2–9.5%. The AOA of the hydrolysate obtained using papain is 2.043–2.316 mmol-eq/L, which is comparable to values for Altai sea buckthorn, common raspberry, and clarified apple juice. It has also been established that the use of pepsin and trypsin is advisable for comprehensive improvement of the FCP
Keywords:
vegetable protein; amaranth meal; directed hydrolysis; degree of hydrolysis; proteases; emulsifying capacity; foaming capacity; antioxidant activity; in silico prediction
For citation:
Devyatkin D.I., Chugunova O.V., Volkov V.V., Pastushkova E.V. A comprehensive bioinformatic approach to predicting the parameters of plant proteins directed hydrolysis. Индустрия питания|Food Industry. 2026. Vol. 11, No. 3. Pp. 125–137. DOI: 10.29141/2500-1922-2026-11-3-12. EDN: UZMALA.
