scholarly journals Effects of enzymatic hydrolysis on physicochemical property and antioxidant activity of mulberry ( Morus atropurpurea Roxb.) leaf protein

2021 ◽  
Author(s):  
Chongzhen Sun ◽  
Yangwei Shan ◽  
Xin Tang ◽  
Duo Han ◽  
Xiyang Wu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Physicochemical Property ◽  
Leaf Protein

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate

2008 ◽  
Vol 111 (2) ◽  
pp. 370-376 ◽  
Author(s):  
Zhengjun Xie ◽  
Junrong Huang ◽  
Xueming Xu ◽  
Zhengyu Jin
Keyword(s):  
Antioxidant Activity ◽  
Protein Hydrolysate ◽  
Leaf Protein ◽  
Alfalfa Leaf

scholarly journals Effect of potassium sources on the antioxidant activity of eggplant¹

2014 ◽  
Vol 38 (6) ◽  
pp. 1836-1842 ◽  
Author(s):  
Douglas José Marques ◽  
Fernando Broetto ◽  
Mozart Martins Ferreira ◽  
Allan Klynger da Silva Lobato ◽  
Fabricio William de Ávila ◽  
...  
Keyword(s):  
Plant Physiology ◽  
Antioxidant Activity ◽  
Enzyme Activity ◽  
Protein Content ◽  
Solanum Melongena ◽  
Soil Salinization ◽  
Leaf Protein ◽  
Plant Metabolism ◽  
Potassium Sources ◽  
Number Of Leaves

Potassium participates in the essential processes in plant physiology, however, the effects of K sources on plant metabolism have been little studied. Also, in certain cases, K sources and concentrations may cause undesirable effects, e.g., soil salinization. The objective was to evaluate the effect of K sources and levels on the enzyme activity of the antioxidant system and protein content in eggplant (Solanum melongena L.) leaves and to determine the most suitable K sources for these physiological characteristics. The experiment was conducted in randomized blocks, in a 2 × 4 factorial design, consisting of two K sources (KCl and K2SO4) and rates (250, 500, 750, and 1000 kg ha-1 K2O), with four replications. The following variables were evaluated: plant height, number of leaves per plant, superoxide dismutase (SOD), catalase (CAT), and leaf protein content. There was an increase in CAT activity with increasing K levels until 30 days after transplanting (DAT), when K2SO4 was applied and until 60 DAT, when KCl was used; after this period, the enzyme activity decreased under both sources. The activity of SOD increased in the presence of KCl, but was reduced with the application of K2SO4. For both K sources, increasing rates reduced the protein content and number of leaves per plant, and this reduction was greater under KCl application. Thus it was concluded that KCl tends more strongly to salinize the soil than K2SO4. Both for KCl and for K2SO4, the increasing rates adversely affected the activities of CAT and SOD and the levels of leaf protein in eggplant. The potential of KCl to reduce the enzyme activity of SOD and CAT, leaf protein content and plant growth of eggplant was stronger than that of K2SO4.

scholarly journals Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins

2012 ◽  
pp. 33-41 ◽  
Author(s):  
Zorica Knezevic-Jugovic ◽  
Andrea Stefanovic ◽  
Milena Zuza ◽  
Stoja Milovanovic ◽  
Sonja Jakovetic ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Antioxidant Activity ◽  
High Pressure ◽  
Enzymatic Hydrolysis ◽  
Enzymatic Reaction ◽  
Egg White ◽  
Degree Of Hydrolysis ◽  
Egg White Proteins ◽  
Hydrolysis Of ◽  
Ultrasound Pretreatment

The objectives of this study were to examine the effect of sonication and high-pressure carbon dioxide processing on proteolytic hydrolysis of egg white proteins and antioxidant activity of the obtained hydrolysates. It appeared that the ultrasound pretreatment resulted in an increase in the degree of hydrolysis of the enzymatic reaction while the high-pressure carbon dioxide processing showed an inhibition effect on the enzymatic hydrolysis of egg white proteins to some extent. The antioxidant activity of the obtained hydrolysates was improved by ultrasound pretreatment of egg white proteins at the pH 8.3. Thus, the combination of ultrasound pretreatment at the pH 8.3 and subsequent enzymatic hydrolysis with alcalase at 50?C and pH 8.0 could offer a new approach to the improvement of the functional properties of egg white proteins and their biological activity.

scholarly journals Hydrolysate from Mussel Mytilus galloprovincialis Meat: Enzymatic Hydrolysis, Optimization and Bioactive Properties

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5228
Author(s):  
Sara A. Cunha ◽  
Rita de Castro ◽  
Ezequiel R. Coscueta ◽  
Manuela Pintado
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Mytilus Galloprovincialis ◽  
Target Market ◽  
Hydrolysis Time ◽  
Bioactive Properties ◽  
Hydrolysis Temperature ◽  
Market Criteria ◽  
Enzyme Ratio ◽  
Production Conditions

Mussel production generates losses and waste since their commercialisation must be aligned with target market criteria. Since mussels are rich in proteins, their meat can be explored as a source of bioactive hydrolysates. Thus, the main objective of this study was to establish the optimal production conditions through two Box–Behnken designs to produce, by enzymatic hydrolysis (using subtilisin and corolase), hydrolysates rich in proteins and with bioactive properties. The factorial design allowed for the evaluation of the effects of three factors (hydrolysis temperature, enzyme ratio, and hydrolysis time) on protein/peptides release as well as antioxidant and anti-hypertensive properties of the hydrolysates. The hydrolysates produced using the optimised conditions using the subtilisin protease showed 45.0 ± 0.38% of protein, antioxidant activity via ORAC method of 485.63 ± 60.65 µmol TE/g of hydrolysate, and an IC50 for the inhibition of ACE of 1.0 ± 0.56 mg of protein/mL. The hydrolysates produced using corolase showed 46.35 ± 1.12% of protein, antioxidant activity of 389.48 ± 0.21 µmol TE/g of hydrolysate, and an IC50 for the inhibition of ACE of 3.7 ± 0.33 mg of protein/mL. Mussel meat losses and waste can be used as a source of hydrolysates rich in peptides with relevant bioactive properties, and showing potential for use as ingredients in different industries, such as food and cosmetics, contributing to a circular economy and reducing world waste.

scholarly journals Effects of Enzymatic Hydrolysis on the Functional Properties, Antioxidant Activity and Protein Structure of Black Soldier Fly (Hermetia illucens) Protein

Insects ◽  
2020 ◽  
Vol 11 (12) ◽  
pp. 876
Author(s):  
Inayat Batish ◽  
Devon Brits ◽  
Pedro Valencia ◽  
Caio Miyai ◽  
Shamil Rafeeq ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Structure ◽  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Amino Acid Content ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Protein Concentrate ◽  
Black Soldier Fly

The effects of chemical protein extraction, and enzymatic hydrolysis with Alcalase, papain and pepsin, on the functional properties, antioxidant activity, amino acid composition and protein structure of black soldier fly (H. illucens) larval protein were examined. Alcalase hydrolysates had the highest degree of hydrolysis (p < 0.05), with the highest hydrolysate and oil fraction yield (p < 0.05). Pepsin hydrolysates showed the lowest oil holding capacity (p < 0.05), whereas no significant differences were observed among other enzymes and protein concentrates (p > 0.05). The emulsifying stability and foam capacity were significantly lower in protein hydrolysates than protein concentrate (p < 0.05). The antioxidant activity of protein hydrolysates from protein concentrate and Alcalase was higher than that with papain and pepsin (p < 0.05), owing to the higher hydrophobic amino acid content. Raman spectroscopy indicated structural changes in protein α-helices and β-sheets after enzymatic hydrolysis.

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