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1. Understanding glycation kinetics of individual peptides in protein hydrolysates

Author:
Deng, Yuxi; Butré, Claire I.; Wierenga, Peter A.
Source:
International dairy journal 2019 v.91 pp. 98-109
ISSN:
0958-6946
Subject:
hydrolysates; protein hydrolysates,   etc   ; Maillard reaction; glucose; glycation; heat; humidity; hydrolysis; lactalbumin; lysine; peptides;     Show all 11 Subjects
Abstract:
... Protein hydrolysates contain peptides with different lengths, type (α/ε-) and number of amino groups; these properties might influence the peptide glycation kinetics during the Maillard reaction. To identify the effects of peptide properties and hydrolysate composition on glycation kinetics, the glycation kinetics of individual peptides in hydrolysates was followed using quantitative peptide analy ...
DOI:
10.1016/j.idairyj.2018.10.003

2. Improving antioxidant activity of black bean protein by hydrolysis with protease combinations

Author:
Aguilar, Jessika Gonçalves dos Santos; Granato Cason, Victor; de Castro, Ruann Janser Soares
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 34-41
ISSN:
0950-5423
Subject:
hydrolysates; protein hydrolysates,   etc   ; antioxidant activity; antioxidants; black beans; hydrolysis; molecular weight; peptides; proteinases; ultrafiltration;     Show all 10 Subjects
Abstract:
... This study explored the use of a simplex centroid design to produce protein hydrolysates with antioxidant properties using Alcalase® 2.4L, Flavourzyme® 500L and Neutrase® 0.8L. Proteases kinetic parameters and the ultrafiltration of protein hydrolysates were also investigated. The highest antioxidant activity, in the studied conditions, was reached when the mixture of Alcalase® 2.4L and Flavourzym ...
DOI:
10.1111/ijfs.13898

3. Potential yeast growth and fermentation promoting activity of wheat gluten hydrolysates and soy protein hydrolysates during high-gravity fermentation

Author:
Xu, Yingchao; Sun, Meixia; Zong, Xuyan; Yang, Huirong; Zhao, Haifeng
Source:
Industrial crops and products 2019 v.127 pp. 179-184
ISSN:
0926-6690
Subject:
hydrolysates; soy protein hydrolysates; wheat protein hydrolysates,   etc   ; bioactive properties; biomass; cell growth; ethanol; fermentation; hydrolysis; hydrophilicity; molecular weight; nitrogen; viability; yeasts;     Show all 14 Subjects
Abstract:
... Wheat gluten hydrolysates (WGH) and soy protein hydrolysates (SPH) were used to examine their effects on the growth and fermentation performance of yeast during high-gravity fermentation. Results showed that both the kind and the addition amount of hydrolysates had significant impacts on the biomass, viability, fermentability and ethanol yield of yeast cells. Worts supplemented with WGH and SPH (w ...
DOI:
10.1016/j.indcrop.2018.10.077

4. Improvement of continuous hydrogen production using individual and binary enzymatic hydrolysates of agave bagasse in suspended-culture and biofilm reactors

Author:
Montoya-Rosales, José de Jesús; Olmos-Hernández, Diana Karime; Palomo-Briones, Rodolfo; Montiel-Corona, Virginia; Mari, Angelo Gabriel; Razo-Flores, Elías
Source:
Bioresource technology 2019 v.283 pp. 251-260
ISSN:
0960-8524
Subject:
hydrolysates,   etc   ; bagasse; biofilm; biofuels; energy; hydrogen; hydrogen production; hydrolysis;     Show all 8 Subjects
Abstract:
... Continuous hydrogen (H2) production from individual (Stonezyme, IH) and binary (Celluclast-Viscozyme, BH) enzymatic hydrolysates of agave bagasse was evaluated in continuous stirred-tank reactors (CSTR) and trickling bed reactors (TBR). The volumetric H2 production rates (VHPR) in CSTR were 13 and 2.25 L H2/L-d with BH and IH, respectively. Meanwhile, VHPR of 5.76 and 2.0 L H2/L-d were obtained in ...
DOI:
10.1016/j.biortech.2019.03.072

5. Influence of salts on hydrolysis of β-lactoglobulin by free and immobilised trypsin

Author:
Mao, Yuhong; Krischke, Maria; Hengst, Claudia; Kulozik, Ulrich
Source:
International dairy journal 2019 v.93 pp. 106-115
ISSN:
0958-6946
Subject:
protein hydrolysates,   etc   ; beta-lactoglobulin; hydrolysis; peptides; sodium chloride; trypsin;     Show all 6 Subjects
Abstract:
... Immobilised trypsin is an alternative to free trypsin for producing protein hydrolysates with increased functionalities. However, the influence of hydrolytic conditions on this process remains unclear. The influence of salts on β-lactoglobulin (β-Lg) hydrolysis by free and immobilised trypsin was compared. For both forms of trypsin, 0.1 m Tris accelerated the release of most final peptides except ...
DOI:
10.1016/j.idairyj.2019.02.006

6. Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates

Author:
Kessler, Fabienne; Nielsen, Mathias Boe Riisgaard; Tøstesen, Marie; Duelund, Lars; Clausen, Mathias P.; Giacalone, Davide
Source:
Meat science 2019 v.150 pp. 65-76
ISSN:
0309-1740
Subject:
hydrolysates; protein hydrolysates,   etc   ; amino acids; consumer acceptance; consumer attitudes; elderly; ingredients; meat; meat protein; muscles; protein intake; sausages; sensory properties;     Show all 13 Subjects
Abstract:
... Adequate protein intake is necessary to maintain muscle mass and function. Nutritionally dense(r) products are increasingly sought after by consumers that need a heightened protein intake, such as active young and elderly individuals. This paper focuses on functional snack sausages enriched with umami-tasting meat protein hydrolysates (MPH), developed by systematically varying in recipe, meat type ...
DOI:
10.1016/j.meatsci.2018.12.009

7. Changes in digestibility of proteins from chickpeas (Cicer arietinum L.) germinated in presence of selenium and antioxidant capacity of hydrolysates

Author:
Serrano-Sandoval, Sayra N.; Guardado-Félix, Daniela; Gutiérrez-Uribe, Janet A.
Source:
Food chemistry 2019 v.285 pp. 290-295
ISSN:
0308-8146
Subject:
hydrolysates; protein hydrolysates,   etc   ; Cicer arietinum; albumins; antioxidant activity; chickpeas; digestibility; germination; globulins; glutelins; protein content; seeds; selenium; soaking; sodium selenite; vicilin;     Show all 16 Subjects
Abstract:
... Germination in the presence of selenium (Se) is an alternative to increase the healthy properties of seeds. This study aimed to compare the Se accumulation in different protein fractions from germinated chickpea (Cicer arietinum L.) and the effect on digestibility and cellular antioxidant activity (CAA) of protein hydrolysates. Chickpeas were germinated during four days after soaking with sodium s ...
DOI:
10.1016/j.foodchem.2019.01.137

8. Antihyperglycemic and hypoglycemic activity of naturally occurring peptides and protein hydrolysates from easy-to-cook and hard-to-cook beans (Phaseolus vulgaris L.)

Author:
Valencia-Mejía, Erika; Batista, Karla A.; Fernández, Juan Jose A.; Fernandes, Kátia F.
Source:
Food research international 2019 v.121 pp. 238-246
ISSN:
0963-9969
Subject:
hydrolysates; protein hydrolysates,   etc   ; Phaseolus vulgaris; acarbose; alpha-amylase; alpha-glucosidase; beans; diabetes; drug formulations; enzyme inhibition; food production; functional foods; glibenclamide; glucose; glycemic effect; hyperglycemia; molecular weight; peptides;     Show all 18 Subjects
Abstract:
... The present study was undertaken to examine the antidiabetic potential of naturally occurring peptides and hydrolysate fractions from easy-to-cook (ETC) and hard-to-cook (HTC) beans. All fractions were tested regarding their in vitro inhibitory activities against α-amylase and α-glucosidase as well as in vivo anti-hyperglycemic and hypoglycemic effects. Results evidenced that the peptide fractions ...
DOI:
10.1016/j.foodres.2019.03.043

9. Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

Author:
Fu, Yu; Bak, Kathrine H.; Liu, Jing; De Gobba, Cristian; Tøstesen, Marie; Hansen, Erik T.; Petersen, Mikael A.; Ruiz-Carrascal, Jorge; Bredie, Wender L.P.; Lametsch, René
Source:
Food research international 2019 v.121 pp. 28-38
ISSN:
0963-9969
Subject:
hydrolysates; protein hydrolysates,   etc   ; amino acids; bitterness; blood; enzyme activity; hemoglobin; peptides; principal component analysis; proteinases; raw materials; swine; taste; volatile compounds;     Show all 14 Subjects
Abstract:
... The objective of this study was to investigate the impact of endo- and exo-peptidase treatment on certain structural characteristics of peptides and volatile compounds of porcine hemoglobin and whole blood hydrolysates. Porcine hemoglobin and whole blood were hydrolyzed by endo- and exo-peptidases. The presence of exopeptidases reduced the bitterness and altered the volatile profiles of protein hy ...
DOI:
10.1016/j.foodres.2019.03.017

10. Development of a laser irradiation based headspace solid-phase microextraction method for high-throughput guiding the production of Maillard reaction products of tuna hydrolysate

Author:
Yang, Lihong; Li, Linqiu; Song, Gongshuai; Feng, Junli; Zhang, Yiqi; Shen, Qing
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.107 pp. 291-298
ISSN:
0023-6438
Subject:
hydrolysates; protein hydrolysates,   etc   ; Maillard reaction products; desorption; gas chromatography-mass spectrometry; headspace analysis; irradiation; pH; semiconductors; sensory evaluation; smell; solid phase microextraction; taste; temperature; tuna; umami; volatile compounds;     Show all 17 Subjects
Abstract:
... In this study, a 450 nm semiconductor laser was coupled to a headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME GC/MS) and used to enhance the flavor analysis of Maillard reaction product (MRP) from tuna protein hydrolysates. The effect of temperature and pH were studied, and it showed that the product has a remarkable paste and umami taste, while the fishy smell w ...
DOI:
10.1016/j.lwt.2019.03.026

11. Effect of electron beam irradiation on the functional properties and antioxidant activity of wheat germ protein hydrolysates

Author:
Wang, Li; Li, Ting; Sun, Dongling; Tang, Mingquan; Sun, Zheng; Chen, Longfei; Luo, Xiaohu; Li, Yongfu; Wang, Ren; Li, Yanan; Li, Juan; Chen, Zhengxing
Source:
Innovative food science & emerging technologies 2019 v.54 pp. 192-199
ISSN:
1466-8564
Subject:
hydrolysates; protein hydrolysates,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; dose response; emulsifying properties; foaming; foaming capacity; hydrophobicity; irradiation; molecular weight; peptides; wheat germ;     Show all 13 Subjects
Abstract:
... In this paper, the effects of electron beam irradiation (EBI) on wheat germ protein hydrolysates (WGPHs) were investigated. The functional properties of WGPHs were enhanced by EBI, with the emulsifying capacity reaching its maximum value at 10 kGy. Moreover, foaming capacity reached its maximum value at 25 kGy. Additionally, EBI can enhance the antioxidant activity of WGPHs, and a dose-dependent e ...
DOI:
10.1016/j.ifset.2018.09.003

12. Enzyme inactivation and drying technologies influencing the vasorelaxant activity of a whey protein hydrolysate in semi-pilot scale

Author:
Ozorio, Luísa; Pereira, Nariana R.; da Silva-Santos, José E.; Brígida, Ana I.S.; Mellinger-Silva, Caroline; Cabral, Lourdes M.C.
Source:
International dairy journal 2019 v.93 pp. 11-14
ISSN:
0958-6946
Subject:
hydrolysates; protein hydrolysates,   etc   ; bioactive properties; enzyme inactivation; functional foods; heat treatment; hydrolysis; pH; pepsin; sodium hydroxide; spray drying; temperature; vasodilator agents; whey; whey protein concentrate;     Show all 15 Subjects
Abstract:
... A vasorelaxant whey hydrolysate at semi-pilot scale was generated, assessing the influence between two different enzyme inactivation conditions (pH and temperature) and drying technologies (freeze- and spray-drying). Hydrolysis was performed with 1.25% (w/v) whey protein concentrate solution and 1.91% (w/w) pepsin (pH 2, 3 h, 37 °C). Reactions were stopped either by increasing the pH to 7 (5 m NaO ...
DOI:
10.1016/j.idairyj.2019.01.016

13. Gelation and microstructural properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by κ-Carrageenan/K+

Author:
Yan, Jia-Nan; Shang, Wen-Hui; Zhao, Jun; Han, Jia-Run; Jin, Wen-Gang; Wang, Hai-Tao; Du, Yi-Nan; Wu, Hai-Tao; Janaswamy, Srinivas; Xiong, Youling L.; Zhu, Bei-Wei
Source:
Food hydrocolloids 2019 v.91 pp. 182-189
ISSN:
0268-005X
Subject:
hydrolysates; protein hydrolysates,   etc   ; Mizuhopecten yessoensis; electrostatic interactions; flocculation; fluorescence; gel strength; gelation; gonads; hydrocolloids; hydrogels; kappa carrageenan; males; melting point; modulus of elasticity; potassium chloride; scallops;     Show all 17 Subjects
Abstract:
... This article reported the gelation and microstructural properties of scallop male gonads hydrolysates (SMGHs) in the presence of κ-Carrageenan (κ-C) and treated or untreated with potassium chloride (KCl). The presence of κ-C significantly increased the elastic moduli (10.3–449.5 Pa) and melting temperature (32.7–46.7 °C) of SMGHs. The decrease in the relaxation time (T21, T23) signified the strong ...
DOI:
10.1016/j.foodhyd.2019.01.024

14. In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides

Author:
Silveira Coelho, Michele; de Araujo Aquino, Sabrine; Machado Latorres, Juliana; de las Mercedes Salas-Mellado, Myriam
Source:
Food hydrocolloids 2019 v.91 pp. 19-25
ISSN:
0268-005X
Subject:
hydrolysates; protein hydrolysates,   etc   ; Saccharomyces cerevisiae; antioxidant activity; byproducts; cold; feeds; flour; hydrocolloids; hydrogen peroxide; lipid peroxidation; meat; models; oils; peptides; protein concentrates; subtilisin; ultrafiltration;     Show all 18 Subjects
Abstract:
... The industrial production of chia oil is carried out by cold extraction of the seed. This process generates residues, the by-product, currently used in the manufacture of defatted chia flour and animal feed, being a low cost product. The objective of this study was to hydrolyze proteins from the by-product of chia oil and to obtain peptides with antioxidant properties. Chia flour by-product (CF), ...
DOI:
10.1016/j.foodhyd.2019.01.018

15. Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate

Author:
Agrawal, Himani; Joshi, Robin; Gupta, Mahesh
Source:
Food research international 2019 v.120 pp. 697-707
ISSN:
0963-9969
Subject:
hydrolysates; protein hydrolysates,   etc   ; Eleusine coracana; antioxidant activity; antioxidants; computer simulation; free radicals; functional foods; gel chromatography; hydrolysis; ingredients; pepsin; serine; synthetic peptides; threonine; trypsin; ultrafiltration;     Show all 17 Subjects
Abstract:
... Antioxidant peptides were successfully identified from a finger millet protein hydrolysate. The trypsin hydrolysate showed a higher degree of hydrolysis (17.47 ± 0.63%) than the pepsin hydrolysate, was further fractionated by ultrafiltration membrane [<3 kDa (UF3), 3-10 kDa (UF2) and > 10 kDa (UF1)]. UF3 with higher antioxidant activity (48.41 ± 0.21%) was further fractionated into five fractions ...
DOI:
10.1016/j.foodres.2018.11.028

16. Enzymatic production of emulsifying whey protein hydrolysates without the need of heat inactivation

Author:
Ewert, Jacob; Luz, Anja; Volk, Veronika; Stressler, Timo; Fischer, Lutz
Source:
Journal of the science of food and agriculture 2019 v.99 no.7 pp. 3443-3450
ISSN:
0022-5142
Subject:
hydrolysates; protein hydrolysates,   etc   ; aspergillopepsin; bitterness; emulsifying; emulsifying properties; enzymatic hydrolysis; enzyme inactivation; half life; heat inactivation; hydrolysis; pH; protein denaturation; taste; temperature; viscosity; whey protein isolate;     Show all 17 Subjects
Abstract:
... BACKGROUND: One possible way to modify the emulsifying properties of whey proteins is by enzymatic hydrolysis. However, most studies covering the influence of the hydrolysis on whey proteins used a heating step (>65 °C) to inactivate the enzyme. This leads to irreversible product changes, like protein denaturation and increased viscosity. Here, the objective was to investigate the single effect of ...
DOI:
10.1002/jsfa.9562

17. An integrated strategy for the effective production of bristle protein hydrolysate by the keratinolytic filamentous bacterium Amycolatopsis keratiniphila D2

Author:
Falco, Francesco Cristino; Espersen, Roall; Svensson, Birte; Gernaey, Krist V.; Eliasson Lantz, Anna
Source:
Waste management 2019 v.89 pp. 94-102
ISSN:
0956-053X
Subject:
hydrolysates; protein hydrolysates,   etc   ; Amycolatopsis; bacteria; biomass; bioprocessing; digestibility; feed formulation; feeds; free amino acids; gel chromatography; hydrolysis; pepsin; peptides; setae (animal); submerged fermentation; swine; waste management; wastes;     Show all 19 Subjects
Abstract:
... In a conventional microorganism-mediated biological process for degradation of keratinous waste material the production of keratin-specific proteases (i.e., keratinases) and the hydrolysis of keratin-rich residual biomass both take place during the same stage of the bioprocess and, as a consequence, occur simultaneously under suboptimal conditions. In the present study the keratinolytic actinomyce ...
DOI:
10.1016/j.wasman.2019.03.067

18. Tuna red meat hydrolysate as core and wall polymer for fish oil encapsulation: a comparative analysis

Author:
Unnikrishnan, Parvathy; Puthenveetil Kizhakkethil, Binsi; Annamalai, Jeyakumari; Ninan, George; Aliyamveetil Abubacker, Zynudheen; Chandragiri Nagarajarao, Ravishankar
Source:
Journal of food science and technology 2019 v.56 no.4 pp. 2134-2146
ISSN:
0022-1155
Subject:
hydrolysates; protein hydrolysates,   etc   ; Thunnus albacares; antioxidants; atomization; autoxidation; emulsions; in vitro digestibility; lipid peroxidation; microencapsulation; oxidative stability; peptides; polymers; red meat; sardine oil; spray drying; storage quality;     Show all 17 Subjects
Abstract:
... Microencapsulation by spray drying is a well-accepted technique for fish oil stabilization. However, severe operational conditions during atomisation destabilise the emulsion, leading to capsule collapse and induction of auto-oxidation. Hence, use of food grade cross-linkers to strengthen the wall material and antioxidants to prevent lipid oxidation has been suggested. A promising option in this l ...
DOI:
10.1007/s13197-019-03694-w

19. Applying native proteases from melon to hydrolyze kilka fish proteins (Clupeonella cultriventris caspia) compared to commercial enzyme Alcalase

Author:
Alavi, Farhad; Jamshidian, Majid; Rezaei, Karamatollah
Source:
Food chemistry 2019 v.277 pp. 314-322
ISSN:
0308-8146
Subject:
fish protein hydrolysate; hydrolysates,   etc   ; Clupeonella cultriventris; antioxidant activity; antioxidants; emulsifying; emulsifying properties; enzymatic hydrolysis; enzymatic treatment; fish; hydrolysis; melons; oils; pH; protein solubility; subtilisin; water holding capacity;     Show all 17 Subjects
Abstract:
... The enzymatic hydrolysis (at 2.5, 5.0, 10.0, and 15.0% degree of hydrolysis, DH) of kilka fish (Clupeonella cultriventris caspia) was investigated using a crude melon extract (CME) as well as a commercial serine protease (Alcalase). Hydrolysates from both enzymatic treatments were analyzed for their antioxidant and functional properties. The hydrolysis resulted in increased antioxidant activities ...
DOI:
10.1016/j.foodchem.2018.10.122

20. Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates

Author:
He, Wenmeng; Yang, Ruijin; Zhao, Wei
Source:
Food chemistry 2019 v.277 pp. 655-663
ISSN:
0308-8146
Subject:
hydrolysates; wheat protein hydrolysates,   etc   ; acetic acid; aspartic acid; bitterness; citric acid; enzymatic hydrolysis; functional properties; glutamic acid; hydrolysis; least squares; solubility; subtilisin; tartaric acid; taste; umami; wheat gluten;     Show all 17 Subjects
Abstract:
... The low solubility of wheat gluten (WG) considerably limits its application. Owing to its high hydrolytic efficiency, alcalase was the protease selected for the enzymatic hydrolysis of WG. The functional properties of WG hydrolysate prepared by alcalase (AHWG) with a hydrolysis degree (DH) of 10% were better than those with DH 5% and DH 15%. The application of AHWG was hindered by its bitterness. ...
DOI:
10.1016/j.foodchem.2018.11.004