Chemical Profile and Antioxidant Activity of Various Cysteine-Proteases' Impact on <i>Spirulina</i> Protein Hydrolysate
Spirulina is a type of microalgae that contains many useful compounds having antioxidant properties. It has low biological activity and limited protein content when used in dry form. Proteins can be broken down through a hydrolysis reaction to increase their bioactivity, producing smaller peptides a...
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Department of Chemistry, Universitas Gadjah Mada
2025-05-01
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| Series: | Indonesian Journal of Chemistry |
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| Online Access: | https://jurnal.ugm.ac.id/ijc/article/view/103465 |
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| author | Heder Djamaludin Inayatussakinah Inayatussakinah Andhika Alfanda Kusdiyarlistio Zidan Armanda Dinia Rizqi Dwijayanti Inggit Kresna Maharsih Kartika Dyah Palupi Pamungkas Rizki Ferdian Rizki Rabeca Elfirta Hartoyo Notonegoro |
| author_facet | Heder Djamaludin Inayatussakinah Inayatussakinah Andhika Alfanda Kusdiyarlistio Zidan Armanda Dinia Rizqi Dwijayanti Inggit Kresna Maharsih Kartika Dyah Palupi Pamungkas Rizki Ferdian Rizki Rabeca Elfirta Hartoyo Notonegoro |
| author_sort | Heder Djamaludin |
| collection | DOAJ |
| description | Spirulina is a type of microalgae that contains many useful compounds having antioxidant properties. It has low biological activity and limited protein content when used in dry form. Proteins can be broken down through a hydrolysis reaction to increase their bioactivity, producing smaller peptides and free amino acids. This study aims to evaluate the effects of two cysteine-protease enzymes, bromelain and papain, on the hydrolysis of Spirulina protein. The research examined how these enzymes affect the degree of hydrolysis, protein content, molecular weight, and antioxidant activity of the resulting protein hydrolysate. A non-factorial, completely randomized design was used with three replicates per treatment. The results showed that the type of enzyme used significantly influenced all measured parameters. Bromelain was found to be more effective than papain. Spirulina protein hydrolyzed with bromelain had 32.15 ± 0.74% protein, 48.51 ± 0.94% hydrolysis, a density of 0.786 mg/mL, and 29.64 ± 0.82 ppm antioxidant activity. It also contained 18 types of amino acids, totaling 14.41 g/kg. The most efficient of physical extraction methods—particularly the combination of freeze-thaw and ultrasonication—for obtaining high-yield, high-quality protein from Spirulina. Further purification is needed to obtain the smallest peptide. |
| format | Article |
| id | doaj-art-dd47a68549cf412c9107ccd31d710bb3 |
| institution | DOAJ |
| issn | 1411-9420 2460-1578 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Department of Chemistry, Universitas Gadjah Mada |
| record_format | Article |
| series | Indonesian Journal of Chemistry |
| spelling | doaj-art-dd47a68549cf412c9107ccd31d710bb32025-08-20T03:19:25ZengDepartment of Chemistry, Universitas Gadjah MadaIndonesian Journal of Chemistry1411-94202460-15782025-05-0125381182210.22146/ijc.10346537616Chemical Profile and Antioxidant Activity of Various Cysteine-Proteases' Impact on <i>Spirulina</i> Protein HydrolysateHeder Djamaludin0Inayatussakinah Inayatussakinah1Andhika Alfanda Kusdiyarlistio2Zidan Armanda3Dinia Rizqi Dwijayanti4Inggit Kresna Maharsih5Kartika Dyah Palupi6Pamungkas Rizki Ferdian7Rizki Rabeca Elfirta8Hartoyo Notonegoro9Fish Product Technology Study Program, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran, Malang 65145, IndonesiaFish Product Technology Study Program, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran, Malang 65145, IndonesiaFish Product Technology Study Program, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran, Malang 65145, IndonesiaFish Product Technology Study Program, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran, Malang 65145, IndonesiaDepartment of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, Jl. Veteran, Malang 65145, IndonesiaDepartment of Bioprocess Engineering, Faculty of Agriculture Technology, Brawijaya University, Jl. Veteran, Malang 65145, IndonesiaResearch Center for Pharmaceutical Ingredients and Traditional Medicine, National Research and Innovation Agency (BRIN), Jl. Raya Bogor Km. 46, Cibinong 16911, IndonesiaResearch Center for Applied Zoology, National Research and Innovation Agency (BRIN), Jl. Raya Bogor Km. 46, Cibinong 16911, IndonesiaResearch Center for Applied Microbiology, National Research and Innovation Agency (BRIN), Jl. Raya Bogor Km. 46, Cibinong 16911, IndonesiaCapture Fisheries Study Program, Faculty of Agriculture, Fisheries, and Marine Science, Universitas Bangka Belitung, Jl. Merdeka, Bangka 33172, IndonesiaSpirulina is a type of microalgae that contains many useful compounds having antioxidant properties. It has low biological activity and limited protein content when used in dry form. Proteins can be broken down through a hydrolysis reaction to increase their bioactivity, producing smaller peptides and free amino acids. This study aims to evaluate the effects of two cysteine-protease enzymes, bromelain and papain, on the hydrolysis of Spirulina protein. The research examined how these enzymes affect the degree of hydrolysis, protein content, molecular weight, and antioxidant activity of the resulting protein hydrolysate. A non-factorial, completely randomized design was used with three replicates per treatment. The results showed that the type of enzyme used significantly influenced all measured parameters. Bromelain was found to be more effective than papain. Spirulina protein hydrolyzed with bromelain had 32.15 ± 0.74% protein, 48.51 ± 0.94% hydrolysis, a density of 0.786 mg/mL, and 29.64 ± 0.82 ppm antioxidant activity. It also contained 18 types of amino acids, totaling 14.41 g/kg. The most efficient of physical extraction methods—particularly the combination of freeze-thaw and ultrasonication—for obtaining high-yield, high-quality protein from Spirulina. Further purification is needed to obtain the smallest peptide.https://jurnal.ugm.ac.id/ijc/article/view/103465amino acidsbromelainenzymemicroalgaepapain |
| spellingShingle | Heder Djamaludin Inayatussakinah Inayatussakinah Andhika Alfanda Kusdiyarlistio Zidan Armanda Dinia Rizqi Dwijayanti Inggit Kresna Maharsih Kartika Dyah Palupi Pamungkas Rizki Ferdian Rizki Rabeca Elfirta Hartoyo Notonegoro Chemical Profile and Antioxidant Activity of Various Cysteine-Proteases' Impact on <i>Spirulina</i> Protein Hydrolysate Indonesian Journal of Chemistry amino acids bromelain enzyme microalgae papain |
| title | Chemical Profile and Antioxidant Activity of Various Cysteine-Proteases' Impact on <i>Spirulina</i> Protein Hydrolysate |
| title_full | Chemical Profile and Antioxidant Activity of Various Cysteine-Proteases' Impact on <i>Spirulina</i> Protein Hydrolysate |
| title_fullStr | Chemical Profile and Antioxidant Activity of Various Cysteine-Proteases' Impact on <i>Spirulina</i> Protein Hydrolysate |
| title_full_unstemmed | Chemical Profile and Antioxidant Activity of Various Cysteine-Proteases' Impact on <i>Spirulina</i> Protein Hydrolysate |
| title_short | Chemical Profile and Antioxidant Activity of Various Cysteine-Proteases' Impact on <i>Spirulina</i> Protein Hydrolysate |
| title_sort | chemical profile and antioxidant activity of various cysteine proteases impact on i spirulina i protein hydrolysate |
| topic | amino acids bromelain enzyme microalgae papain |
| url | https://jurnal.ugm.ac.id/ijc/article/view/103465 |
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