What we talk about when we talk about protein hydrolyzate-based biostimulants
Protein hydrolyzates (PHs) are a well-known group of plant biostimulants that are obtained by thermal, chemical, enzymatic or mixed hydrolysis from animal or plant sources. PHs are mainly applied to plants with the aim to improve their nutrition level, stimulate metabolism, and increase resistance t...
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| Format: | Article |
| Language: | English |
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AIMS Press
2017-07-01
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| Series: | AIMS Agriculture and Food |
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| Online Access: | http://www.aimspress.com/agriculture/article/1525/fulltext.html |
| _version_ | 1828358038608674816 |
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| author | Luciano Cavani Alja Margon Luigi Sciubba Claudio Ciavatta Claudio Marzadori |
| author_facet | Luciano Cavani Alja Margon Luigi Sciubba Claudio Ciavatta Claudio Marzadori |
| author_sort | Luciano Cavani |
| collection | DOAJ |
| description | Protein hydrolyzates (PHs) are a well-known group of plant biostimulants that are obtained by thermal, chemical, enzymatic or mixed hydrolysis from animal or plant sources. PHs are mainly applied to plants with the aim to improve their nutrition level, stimulate metabolism, and increase resistance to abiotic stress. Chemically, the PHs are a mixture of free amino acids, oligo- and polypeptides. Considering the differences in the source materials and hydrolytic processes used for their production it is not surprising that PHs are a very complex and inhomogeneous category of biostimulants. This is a critical point that should be considered by both manufacturers and potential users of such products. With the aim to identify a putative correlation among PHs physic-chemical properties, the different source materials and the hydrolytic process used for their production, 22 PHs available on the market were analyzed for: (i) total amino acids concentration, (ii) free amino acids concentration, (iii) degree of racemization, (iv) degree of hydrolysis and (v) apparent average molecular size. The obtained results confirmed the inhomogeneity PHs. However, the chosen parameters were able to provide information about the above-mentioned correlation. Total amino acids in particular were useful for the identification of the original source material. The degree of racemization was useful for the identification of the type of hydrolysis used during production (chemical or enzymatic). The degree of hydrolysis and free amino acid concentrations were useful for the identification of the intensity of the hydrolytic process. The average molecular size was useful for the identification of polydispersity of the peptide size. In conclusion, the PHs can be adequately characterized only through a multi-analytical approach. |
| first_indexed | 2024-04-14T03:23:37Z |
| format | Article |
| id | doaj.art-50d5d5b1271942758da39c44720c84fb |
| institution | Directory Open Access Journal |
| issn | 2471-2086 |
| language | English |
| last_indexed | 2024-04-14T03:23:37Z |
| publishDate | 2017-07-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Agriculture and Food |
| spelling | doaj.art-50d5d5b1271942758da39c44720c84fb2022-12-22T02:15:15ZengAIMS PressAIMS Agriculture and Food2471-20862017-07-012322123210.3934/agrfood.2017.3.221agrfood-02-00221What we talk about when we talk about protein hydrolyzate-based biostimulantsLuciano Cavani0Alja Margon1Luigi Sciubba2Claudio Ciavatta3Claudio Marzadori4Department of Agricultural Sciences, Alma Mater Studiorum University of Bologna, I-40127 Bologna, ItalyDepartment of Agricultural Sciences, Alma Mater Studiorum University of Bologna, I-40127 Bologna, ItalyDepartment of Agricultural Sciences, Alma Mater Studiorum University of Bologna, I-40127 Bologna, ItalyDepartment of Agricultural Sciences, Alma Mater Studiorum University of Bologna, I-40127 Bologna, ItalyDepartment of Agricultural Sciences, Alma Mater Studiorum University of Bologna, I-40127 Bologna, ItalyProtein hydrolyzates (PHs) are a well-known group of plant biostimulants that are obtained by thermal, chemical, enzymatic or mixed hydrolysis from animal or plant sources. PHs are mainly applied to plants with the aim to improve their nutrition level, stimulate metabolism, and increase resistance to abiotic stress. Chemically, the PHs are a mixture of free amino acids, oligo- and polypeptides. Considering the differences in the source materials and hydrolytic processes used for their production it is not surprising that PHs are a very complex and inhomogeneous category of biostimulants. This is a critical point that should be considered by both manufacturers and potential users of such products. With the aim to identify a putative correlation among PHs physic-chemical properties, the different source materials and the hydrolytic process used for their production, 22 PHs available on the market were analyzed for: (i) total amino acids concentration, (ii) free amino acids concentration, (iii) degree of racemization, (iv) degree of hydrolysis and (v) apparent average molecular size. The obtained results confirmed the inhomogeneity PHs. However, the chosen parameters were able to provide information about the above-mentioned correlation. Total amino acids in particular were useful for the identification of the original source material. The degree of racemization was useful for the identification of the type of hydrolysis used during production (chemical or enzymatic). The degree of hydrolysis and free amino acid concentrations were useful for the identification of the intensity of the hydrolytic process. The average molecular size was useful for the identification of polydispersity of the peptide size. In conclusion, the PHs can be adequately characterized only through a multi-analytical approach.http://www.aimspress.com/agriculture/article/1525/fulltext.htmltotal amino acidsfree amino acidsracemization degreedegree of hydrolysisaverage molecular sizepeptides |
| spellingShingle | Luciano Cavani Alja Margon Luigi Sciubba Claudio Ciavatta Claudio Marzadori What we talk about when we talk about protein hydrolyzate-based biostimulants AIMS Agriculture and Food total amino acids free amino acids racemization degree degree of hydrolysis average molecular size peptides |
| title | What we talk about when we talk about protein hydrolyzate-based biostimulants |
| title_full | What we talk about when we talk about protein hydrolyzate-based biostimulants |
| title_fullStr | What we talk about when we talk about protein hydrolyzate-based biostimulants |
| title_full_unstemmed | What we talk about when we talk about protein hydrolyzate-based biostimulants |
| title_short | What we talk about when we talk about protein hydrolyzate-based biostimulants |
| title_sort | what we talk about when we talk about protein hydrolyzate based biostimulants |
| topic | total amino acids free amino acids racemization degree degree of hydrolysis average molecular size peptides |
| url | http://www.aimspress.com/agriculture/article/1525/fulltext.html |
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