Germination Study of Some Protein-Based Gels Obtained from By-Products from the Leather Industry on Tomato and Pepper Seeds
Abstract
:1. Introduction
2. Results and Discussion
2.1. Protein Extracts and Their Combination Characterizations
2.1.1. Physical–Chemical Characteristics of the Protein Extracts and Their Combinations
2.1.2. The Texture Properties of Gelatin
2.1.3. The Amino Acid Compositions in Protein Extracts
2.1.4. The Surface Properties of Protein Combinations
2.1.5. The Nanometer Particle Size and Distribution in Protein-Based Gels
2.2. Seed Germination Bioassay
2.2.1. Results Regarding the Percentage of Germination (GP%)
2.2.2. Relative Germination Index (RSG%)
2.2.3. Relative Root Growth Index
2.2.4. Germination Index
3. Conclusions
4. Materials and Methods
4.1. Materials Used in Obtaining and Characterizing Protein Hydrolysates
4.2. Extraction Methods and Characterization of Protein Hydrolysates
4.2.1. Gelatin and Collagen Hydrolysate Preparation from Residual Untanned Leather Fragments
4.2.2. Collagen Hydrolysate Preparation from Residual Tanned Leather Fragments
4.2.3. Keratin Hydrolysate Preparation from Degreased Residual Wool
4.2.4. Preparation of Protein Combination
4.2.5. Gelatin, Collagen, and Keratin Hydrolysates Characterization
4.2.6. Seed Germination Bioassay
- G—represents the number of germinated seeds on the sample substrate,
- Gc—represents the number of germinated seeds in the control,
- L—is the average length of plant roots per substrate sample,
- Lc—is the average length of plant roots on the control substrate.
5. Statistical Analysis
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Characteristics | GPU-B | HPU-B | HCE-B | HKU-B | GHC 1-B | GHC 2-B | GHC 3-B |
---|---|---|---|---|---|---|---|
Volatile matter (%) | 6.49 | 7.27 | 6.19 | 7.54 | 12.58 | 12.65 | 12.53 |
Total ash (%) | 2.50 | 7.39 | 5.98 | 7.80 | 6.04 | 7.83 | 7.50 |
Total nitrogen (%) | 14.84 | 13.68 | 14.01 | 12.60 | 16.69 | 14.78 | 15.16 |
Protein content (%) | 83.42 | 76.88 | 78.74 | 76.35 | 93.82 | 83.08 | 85.22 |
Aminic nitrogen (%) | 0.50 | 0.60 | 0.99 | 0.62 | 0.76 | 0.48 | 0.75 |
Cysteine, % | - | - | - | 8.20 | - | - | - |
Cystinic sulphur, % | - | - | - | 2.19 | - | - | - |
pH | 5.08 | 8.04 | 8.24 | 7.68 | 8.02 | 7.80 | 7.71 |
Amino Acid (%) | GPU-B | HPU-B | HCE-B | HKU-B |
---|---|---|---|---|
Cys(O3H) | 0.00 | 0.00 | 0.00 | 1.11 |
Asp (D/N) | 5.52 | 5.33 | 5.31 | 7.40 |
Hyp | 8.04 | 9.48 | 8.96 | 0.00 |
Thr (T) | 1.79 | 1.10 | 0.79 | 4.30 |
Ser (S) | 2.31 | 1.72 | 1.09 | 4.54 |
Glu (E/Q) | 10.70 | 10.08 | 10.44 | 16.95 |
Pro (P) | 15.23 | 14.84 | 15.06 | 7.55 |
Gly (G) | 20.31 | 24.51 | 24.85 | 7.11 |
Ala (A) | 9.92 | 10.27 | 9.90 | 6.01 |
Val (V) | 2.43 | 2.52 | 2.54 | 8.13 |
Cys | 0.24 | 0.00 | 0.16 | 0.84 |
Met (M) | 0.92 | 0.92 | 1.01 | 0.77 |
Ile (+ allo-Ile) (I) | 1.60 | 1.54 | 1.49 | 3.97 |
Leu (L) | 3.12 | 2.79 | 2.84 | 9.34 |
Tyr (Y) | 0.48 | 0.43 | 0.25 | 3.63 |
Phe (F) | 2.07 | 1.92 | 1.96 | 4.00 |
deg. Prod. Trp (W) | 0.72 | 0.00 | 0.00 | 0.00 |
His (H) | 0.66 | 0.77 | 0.72 | 0.85 |
Hyl | 0.77 | 0.84 | 0.85 | 1.06 |
Ornithine | 0.00 | 0.59 | 1.27 | 0.00 |
Lys (K) | 3.64 | 3.00 | 3.12 | 2.51 |
NH3 | 0.51 | 0.52 | 0.60 | 0.89 |
Arg (R) | 9.02 | 6.85 | 6.80 | 9.05 |
Total | 100.00 | 100.0 | 100.00 | 100.00 |
Sample | Surface Tension (mN/m) | ||||
---|---|---|---|---|---|
Test I | Test II | Test III | Test I|V | Average | |
Control | 68.45 | 68.39 | 68.21 | 68.35 | 68.45 |
GHC 1-B | 57.85 | 57.32 | 58.00 | 57.72 | 57.85 |
GHC 2-B | 52.73 | 53.24 | 52.24 | 52.74 | 52.73 |
GHC 3-B | 59.90 | 59.66 | 57.79 | 59.12 | 59.90 |
Sample | Contact Angles (Degree) | ||||
---|---|---|---|---|---|
Test I | Test II | Test III | Test I|V | Average | |
Control | 49.9 | 45.8 | 49.5 | - | 48.40 |
GHC 1-B | 38.3 | 44.8 | 52.0 | 42.3 | 44.35 |
GHC 2-B | 43.9 | 40.8 | 48.3 | - | 44.33 |
GHC 3-B | 43.9 | 43.6 | 45.8 | - | 44.43 |
Sample | Weight of Particle Size (%) | |||
---|---|---|---|---|
0–10 nm | 10–100 nm | 100–1000 nm | 1000–6000 nm | |
GHC 1-B | 5.2 | 12.5 | 47.0 | 35.3 |
GHC 2-B | - | - | 6.9 | 93.1 |
GHC 3-B | - | - | 60.9 | 39.1 |
Name of the Sample Applied as a Treatment on Pepper Seeds | % Sample/Control | |||
1% | 3% | 10% | Control | |
GHC 1-B | 100.00 ± 0.00 RSD = 0.00 | 96.66 ± 0.57 RSD = 5.97 | 70.00 ± 1.73 RSD = 24.74 | 93.33 ± 1.15 RSD = 12.37 |
GHC 2-B | 96.66 ± 0.57 RSD = 5.97 | 76.66% ± 1.52 RSD = 19.92 | 80.00 ± 1 RSD = 12.50 | |
GHC 3-B | 90.00 ± 1 RSD = 11.11 | 63.33 ± 1.15 RSD = 18.23 | 16.66 ± 1.15 RSD = 69.28 | |
Name of the sample applied as a treatment on tomato seeds | % sample/control | |||
1% | 3% | 10% | Control | |
GHC 1-B | 90 ± 1 RSD = 11.11 | 83.33 ± 0.57 RSD = 6.92 | 83.33 ± 0.57 RSD = 6.92 | 73.33 ± 0.57 RSD = 7.87 |
GHC 2-B | 93.33 ± 0.57 RSD = 6.18 | 86.66 ± 2.30 RSD = 26.64 | 86.66 ± 0.50 RSD = 5.87 | |
GHC 3-B | 86.66 ± 1.15 RSD = 13.32 | 83.33 ± 2.08 RSD = 24.97 | 63.33 ± 0.57 RSD = 9.11 |
Name of the Sample Applied as a Treatment on Pepper Seeds | % Sample/Control | |||
1% | 3% | 10% | Control | |
GHC 1-B | 107.14 | 103.57 | 75.00 | - |
GHC 2-B | 103.57 | 82.14 | 85.71 | |
GHC 3-B | 96.42 | * 67.85 | * 17.85 | |
Name of the sample applied as a treatment on tomato seeds | % sample/control | |||
1% | 3% | 10% | Control | |
GHC 1-B | 122.72 | 122.72 | 113.63 | - |
GHC 2-B | * 127.72 | 118.18 | * 118.18 | |
GHC 3-B | 118.18 | 113.63 | 86.36 |
Name the Sample Applied as a Treatment on Pepper Seeds | % Sample/Control | |||
1% | 3% | 10% | Control | |
GHC 1-B | 57.43% (** 6.42 mm ± 1.28 RSD = 19.98) | 71.53% (8.00 mm ± 0.87 RSD = 10.98) | 58.12% (6.5 mm ± 1.67 RSD = 25.69) | 11.18 mm ± 3.39 RSD = 30.35 |
GHC 2-B | 85.24% (9.53 mm ± 0.77 RSD = 8.147) | * 47.09% (5.26 mm ± 1.30 RSD = 24.70) | 63.18% (7.06 mm ± 1.65 RSD = 23.35) | |
GHC 3-B | 60.20% (6.73 mm ± 1.38 RSD = 20.59) | * 19.52% (2.18 mm ± 0.45 RSD = 20.77) | * 2.68% (0.30 mm ± 0.34 RSD = 115.47) | |
Name of the sample applied as a treatment on tomato seeds | % Sample/Control | |||
1% | 3% | 10% | Control | |
GHC 1-B | 98.40% (43.3 mm ± 14.68 RSD = 33.92) | 64.84% (28.53 mm ± 13.80 RSD = 48.36) | 63.25% (27.83 mm ± 2.23 RSD = 8.03) | 44.00 mm ± 15.23 RSD = 34.63 |
GHC 2-B | 149.46% (65.76 mm ± 2.21 RSD = 3.37) | 77.27% (34.00 mm ± 20.51 RSD = 60.33) | 52.19% (22.96 mm ± 1.79 RSD = 7 81) | |
GHC 3-B | 86.51% (38.06 mm ± 8.67 RSD = 22.79) | 78.25% (34.43 mm ± 17.32 50.31) | 54.31% (23.90 mm ± 4.55 RSD = 19.06) |
Name the Sample Applied as a Treatment on Pepper Seeds | % Sample | ||
1% | 3% | 10% | |
GHC 1-B | 61.53 | 74.08 | 43.59 |
GHC 2-B | 88.29 | 38.68 | 54.16 |
GHC 3-B | 58.05 | 13.24 | 0.47 |
Name of the sample applied as a treatment on tomato seeds | % sample | ||
1% | 3% | 10% | |
GHC 1-B | 120.77 | 73.69 | 71.88 |
GHC 2-B | 190.23 | 91.32 | 61.68 |
GHC 3-B | 102.24 | 88.92 | 46.91 |
Compositions | Gelatin (%) GPU-B | Collagen Hydrolysates (%) | Keratin Hydrolysate (%) HKU-B | |
---|---|---|---|---|
HPU-B | HCE-B | |||
GHC 1-B | 20 | - | 80 | - |
GHC 2-B | 20 | - | 40 | 40 |
GHC 3-B | 20 | 80 | - | - |
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Cristea, S.; Niculescu, M.-D.; Perisoara, A.; Ivan, E.; Stanca, M.; Alexe, C.-A.; Tihauan, B.-M.; Olariu, L. Germination Study of Some Protein-Based Gels Obtained from By-Products from the Leather Industry on Tomato and Pepper Seeds. Gels 2024, 10, 75. https://doi.org/10.3390/gels10010075
Cristea S, Niculescu M-D, Perisoara A, Ivan E, Stanca M, Alexe C-A, Tihauan B-M, Olariu L. Germination Study of Some Protein-Based Gels Obtained from By-Products from the Leather Industry on Tomato and Pepper Seeds. Gels. 2024; 10(1):75. https://doi.org/10.3390/gels10010075
Chicago/Turabian StyleCristea, Stelica, Mihaela-Doina Niculescu, Alina Perisoara, Elena Ivan, Maria Stanca, Cosmin-Andrei Alexe, Bianca-Maria Tihauan, and Laura Olariu. 2024. "Germination Study of Some Protein-Based Gels Obtained from By-Products from the Leather Industry on Tomato and Pepper Seeds" Gels 10, no. 1: 75. https://doi.org/10.3390/gels10010075