Enzymaktivitet i kostkällor och bromelains förmåga att spjälka vassle- och ärtprotein
(2022) YTHL05 20221Livsmedelsteknik (kandidat)
Food Science
- Abstract (Swedish)
- Proteiner är kroppens byggstenar och behövs bland annat för att reparera celler, bygga upp vävnader och muskler samt bilda enzymer. Proteinbrist kan leda till försämrad hälsa och därför finns rekommendationer att andelen protein i den dagliga kosten bör utgöra 18 E%. Nedbrytning och upptag av proteiner sker från magsäcken till tunntarmen där bland annat olika enzymer är delaktiga i spjälkningen. Tillskott av matsmältningsenzymer, som till exempel bromelain, kan hjälpa till att spjälka protein. Vassleprotein är ett fullvärdigt protein med bra funktionella egenskaper men det efterfrågas alternativ till animaliska proteiner. Ärtprotein är en alternativ källa som innehåller alla essentiella aminosyror. Det har dock bekräftats att växtproteiner... (More)
- Proteiner är kroppens byggstenar och behövs bland annat för att reparera celler, bygga upp vävnader och muskler samt bilda enzymer. Proteinbrist kan leda till försämrad hälsa och därför finns rekommendationer att andelen protein i den dagliga kosten bör utgöra 18 E%. Nedbrytning och upptag av proteiner sker från magsäcken till tunntarmen där bland annat olika enzymer är delaktiga i spjälkningen. Tillskott av matsmältningsenzymer, som till exempel bromelain, kan hjälpa till att spjälka protein. Vassleprotein är ett fullvärdigt protein med bra funktionella egenskaper men det efterfrågas alternativ till animaliska proteiner. Ärtprotein är en alternativ källa som innehåller alla essentiella aminosyror. Det har dock bekräftats att växtproteiner har lägre förmåga att spjälkas och tas upp i kroppen än animaliska proteiner.
I första delen av projektet utfördes analyser och utvärderingar av proteasaktiviteten i böngroddar (mungböna), ärtskott, krasse, alfalfa och solrosskott samt i frukterna kiwi och ananas. Resultatet visade att ingen av skotten och groddarna innehöll någon signifikant nivå av enzymaktivitet, dvs
över 0,3 U/mL. I den andra delen av projektet analyserades det om skillnad fanns vid spjälkning av vassleprotein och ärtprotein med fruktenzymet bromelain samt om inkubationstid spelade någon roll. Resultatet visade att efter 30 minuters inkubation kunde ingen signifikant skillnad fastställas och likaså mellan 30 minuter och en timme. Resultatet visade att först efter en timmes
inkubation kunde de olika proteinlösningarna påvisa signifikanta skillnader i andel spjälkat protein. Bromelain visar liknande resultat i spjälkningsskapacitet av både vassleprotein och ärtprotein, men på grund av skillnader i proteinernas löslighet behövs fler studier för att undersöka de optimala förhållandena för bromelain att spjälka ärtprotein. (Less) - Abstract
- Proteins are the building blocks of the body and are needed to repair cells, build tissues and muscles and form enzymes. Protein deficiency can lead to deteriorating health and therefore there are recommendations that the proportion of protein in the daily diet should be 18 E%.
Digestion and uptake of proteins takes place from the stomach to the small intestine, where various enzymes are involved. Supplements of digestive enzymes, such as bromelain, can help digest protein. Whey protein is a complete protein with good functional properties, but there is a demand for alternatives to animal proteins and pea protein is an alternative source that contains all the essential amino acids. However, it has been confirmed that plant proteins have a... (More) - Proteins are the building blocks of the body and are needed to repair cells, build tissues and muscles and form enzymes. Protein deficiency can lead to deteriorating health and therefore there are recommendations that the proportion of protein in the daily diet should be 18 E%.
Digestion and uptake of proteins takes place from the stomach to the small intestine, where various enzymes are involved. Supplements of digestive enzymes, such as bromelain, can help digest protein. Whey protein is a complete protein with good functional properties, but there is a demand for alternatives to animal proteins and pea protein is an alternative source that contains all the essential amino acids. However, it has been confirmed that plant proteins have a lower
ability to be cleaved down and absorbed in the body than animal proteins.
In the first part of the project, analyzes and evaluations of the protease activity were performed in bean sprouts (mung bean), pea shoots, cress, alfalfa and sunflower shoots, as well as in the fruits kiwi and pineapple. The results showed that none of the shoots and sprouts contained any significant level of enzyme activity, in this case over 0,3 U/mL. In the second part of the project,
it was analyzed whether there was a difference in the digestion of whey protein and pea protein with the fruit enzyme bromelain and whether incubation time played a role. The results showed that after 30 minutes of incubation, no significant difference could be determined and also between 30 minutes and one hour. The results showed that only after one hour of incubation could the different protein solutions show significant differences in the proportion of digested protein. The bromelain enzyme shows similar results in digestion capacity of both whey protein and pea protein, however due to differences in protein solubility more studies are needed, to investigate the optimal conditions for bromelain to cleave pea protein. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9085049
- author
- Stenström, Mattias LU and Jacobsen, Marcus LU
- supervisor
- organization
- course
- YTHL05 20221
- year
- 2022
- type
- M2 - Bachelor Degree
- subject
- keywords
- Enzym, bromelain, proteas, grodd, skott, ananas, protein, vassle, ärtprotein, aktivitet, matsmältning, spjälkning, upptag, livsmedelsteknik
- language
- Swedish
- id
- 9085049
- date added to LUP
- 2022-06-10 11:12:05
- date last changed
- 2022-06-10 11:12:05
@misc{9085049,
abstract = {{Proteins are the building blocks of the body and are needed to repair cells, build tissues and muscles and form enzymes. Protein deficiency can lead to deteriorating health and therefore there are recommendations that the proportion of protein in the daily diet should be 18 E%.
Digestion and uptake of proteins takes place from the stomach to the small intestine, where various enzymes are involved. Supplements of digestive enzymes, such as bromelain, can help digest protein. Whey protein is a complete protein with good functional properties, but there is a demand for alternatives to animal proteins and pea protein is an alternative source that contains all the essential amino acids. However, it has been confirmed that plant proteins have a lower
ability to be cleaved down and absorbed in the body than animal proteins.
In the first part of the project, analyzes and evaluations of the protease activity were performed in bean sprouts (mung bean), pea shoots, cress, alfalfa and sunflower shoots, as well as in the fruits kiwi and pineapple. The results showed that none of the shoots and sprouts contained any significant level of enzyme activity, in this case over 0,3 U/mL. In the second part of the project,
it was analyzed whether there was a difference in the digestion of whey protein and pea protein with the fruit enzyme bromelain and whether incubation time played a role. The results showed that after 30 minutes of incubation, no significant difference could be determined and also between 30 minutes and one hour. The results showed that only after one hour of incubation could the different protein solutions show significant differences in the proportion of digested protein. The bromelain enzyme shows similar results in digestion capacity of both whey protein and pea protein, however due to differences in protein solubility more studies are needed, to investigate the optimal conditions for bromelain to cleave pea protein.}},
author = {{Stenström, Mattias and Jacobsen, Marcus}},
language = {{swe}},
note = {{Student Paper}},
title = {{Enzymaktivitet i kostkällor och bromelains förmåga att spjälka vassle- och ärtprotein}},
year = {{2022}},
}