High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins

2016 ◽  
Vol 38 ◽  
pp. 294-301 ◽  
Author(s):  
V. Ambrosi ◽  
G. Polenta ◽  
C. Gonzalez ◽  
G. Ferrari ◽  
P. Maresca
Keyword(s):  
Hydrostatic Pressure ◽  
Enzymatic Hydrolysis ◽  
High Hydrostatic Pressure ◽  
Whey Proteins ◽  
Hydrolysis Of

scholarly journals Effect of high hydrostatic pressure on the antioxidant capacity and peptic hydrolysis of whey proteins

2021 ◽  
Vol 51 (4) ◽  
Author(s):  
Ana Paula Miguel Landim ◽  
Davy William Hidalgo Chávez ◽  
Jeane Santos da Rosa ◽  
Caroline Mellinger-Silva ◽  
Amauri Rosenthal
Keyword(s):  
Hydrostatic Pressure ◽  
Antioxidant Capacity ◽  
High Hydrostatic Pressure ◽  
Soluble Protein ◽  
Whey Proteins ◽  
Whey Protein Concentrate ◽  
Hydrolysis Time ◽  
Pre Treatment ◽  
Hydrolysis Of

ABSTRACT: The effect of high hydrostatic pressure (HHP) application on whey protein concentrate was evaluated both before (pre-treatment - PT) and during (hydrolysis assisted - HA) hydrolysis processes. A factorial design 22 with 3 central points was used with pressure (100, 250, 400 MPa) and time (5, 20 and 35 minutes) as independent variables. The hydrolysis was evaluated and monitored by soluble protein, aromatic amino acid contents and RP-HPLC. ABTS and ORAC tests were used to evaluate the in vitro antioxidant capacity. The reduction of soluble protein content was approximately 20% for conventional hydrolysis and for all PT treatments up to 4 h of reaction, while HHP assisted hydrolysis at 100 MPa showed a 35% protein reduction after 35 minutes of reaction. In addition, pressurization favored peptic hydrolysis of β-lactoglobulin by up to 98% and also improved the in vitro antioxidant capacity of the hydrolysates, which increased from 34.25 to 60.89 μmoles TE g-1 of protein in the best treatment. The results suggest that the use of HHP assisted hydrolysis favored the peptic hydrolysis, with a reduction in hydrolysis time and increased antioxidant activity.

scholarly journals High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2685
Author(s):  
Abir Boukil ◽  
Véronique Perreault ◽  
Julien Chamberland ◽  
Samir Mezdour ◽  
Yves Pouliot ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Enzymatic Hydrolysis ◽  
High Hydrostatic Pressure ◽  
In Vitro Digestion ◽  
Degree Of Hydrolysis ◽  
Allergenic Protein ◽  
Alternative Protein ◽  
Allergenic Proteins ◽  
Hydrolysis Of

Edible insects have garnered increased interest as alternative protein sources due to the world’s growing population. However, the allergenicity of specific insect proteins is a major concern for both industry and consumers. This preliminary study investigated the capacity of high hydrostatic pressure (HHP) coupled to enzymatic hydrolysis by Alcalase® or pepsin in order to improve the in vitro digestion of mealworm proteins, specifically allergenic proteins. Pressurization was applied as pretreatment before in vitro digestion or, simultaneously, during hydrolysis. The degree of hydrolysis was compared between the different treatments and a mass spectrometry-based proteomic method was used to determine the efficiency of allergenic protein hydrolysis. Only the Alcalase® hydrolysis under pressure improved the degree of hydrolysis of mealworm proteins. Moreover, the in vitro digestion of the main allergenic proteins was increased by pressurization conditions that were specifically coupled to pepsin hydrolysis. Consequently, HHP-assisted enzymatic hydrolysis represents an alternative strategy to conventional hydrolysis for generating a large amount of peptide originating from allergenic mealworm proteins, and for lowering their immunoreactivity, for food, nutraceutical, and pharmaceutical applications.

GMC-fuzzy control of pH during enzymatic hydrolysis of cheese whey proteins

2004 ◽  
Vol 28 (9) ◽  
pp. 1661-1672 ◽  
Author(s):  
Ruy Sousa ◽  
Gustavo P. Lopes ◽  
Gilson A. Pinto ◽  
Paulo I.F. Almeida ◽  
Roberto C. Giordano
Keyword(s):  
Enzymatic Hydrolysis ◽  
Fuzzy Control ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Hydrolysis Of
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