Comparative Study on Protein Hydrolysates Reveals Key Properties and Applications

Strategic Insights -

Researchers at QILU University of Technology conducted a comparative study on the structural, antioxidant, and functional properties of protein hydrolysates from Pleurotus erynigii and Pleurotus ostreatus produced by alcalase and trypsin. The study aimed to identify the optimal hydrolysate for various applications in the food industry. The research was funded by several institutions, including the National Natural Science Foundation of China and the Science and Technology Cooperation Project of Shandong Province.

Key Takeaways:

  • The study revealed that alcalase-hydrolyzed Pleurotus erynigii protein hydrolysate (A-PEPH) had the highest degree of hydrolysis (29.6%), the lowest molecular weight (6.71 and 8.04 kDa), and the smallest particle size (135.9 nm).
  • Alcalase-hydrolyzed Pleurotus ostreatus protein hydrolysate exhibited the strongest scavenging capacity against DPPH and hydroxyl radicals, while A-PEPH showed the best ferrous chelating activity.
  • Trypsin-hydrolyzed Pleurotus ostreatus protein hydrolysate possessed the strongest emulsion stability and foaming capacity (107.60 min, 300%).
  • The research concluded that the properties of protein hydrolysates can be tailored for various applications in the food industry by adjusting the enzyme used for hydrolysis.
  • The study established a data basis for applying PEPHs and POPHs as antioxidants, emulsion stabilizers, and foaming agents.

Statistics:

  • 29.6% degree of hydrolysis for alcalase-hydrolyzed Pleurotus erynigii protein hydrolysate (A-PEPH)
  • 6.71 and 8.04 kDa molecular weight for A-PEPH
  • 135.9 nm particle size for A-PEPH
  • 107.60 min emulsion stability for trypsin-hydrolyzed Pleurotus ostreatus protein hydrolysate
  • 300% foaming capacity for trypsin-hydrolyzed Pleurotus ostreatus protein hydrolysate

Sources:

  • Comparative Study On the Structural, Antioxidant and Functional Properties of Hydrolysates From Pleurotus Erynigii and Pleurotus Ostreatus Protein By Alcalase and Trypsin. Food Bioscience, 2025;73.
  • QILU University of Technology, Shandong Academy of Sciences, School of Food Science and Engineering, Shandong Key Lab Hlth Food Resources.
  • National Natural Science Foundation of China (NSFC).
  • Science and Technology Cooperation Project of Shandong Province.
  • Elsevier, Radarweg 29, 1043 Nx Amsterdam, Netherlands.
  • Ying-Qiu Li, QILU University of Technology.
  • Xiao-Xuan Hou, Shu-Jing Bing, Jie Yang, Gui-Jin Sun, Chen-Ying Wang, Yan Liang, Man Hao, and Hai-Zhen Mo.