The effect of high solid concentrations on enzymatic hydrolysis of soya bean protein isolate and antioxidant activity of the resulting hydrolysates

2017 ◽  
Vol 53 (4) ◽  
pp. 954-961 ◽  
Author(s):  
Jiahui Chen ◽  
Chun Cui ◽  
Haifeng Zhao ◽  
Haiping Wang ◽  
Mouming Zhao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Protein Isolate ◽  
Soya Bean ◽  
High Solid ◽  
Hydrolysis Of ◽  
Bean Protein

scholarly journals Optimization of enzymatic hydrolysis of shrimp waste for recovery of antioxidant activity rich protein isolate

2012 ◽  
Vol 51 (11) ◽  
pp. 3199-3207 ◽  
Author(s):  
R. Sowmya ◽  
T. M. Ravikumar ◽  
R. Vivek ◽  
K. Rathinaraj ◽  
N. M. Sachindra
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Protein Isolate ◽  
Shrimp Waste ◽  
Hydrolysis Of

The Effect of Xylan Removal on the High-Solid Enzymatic Hydrolysis of Sugarcane Bagasse

2021 ◽  
Author(s):  
Leidy Patricia Quintero ◽  
Nathalia P. Q. de Souza ◽  
Adriane M. F. Milagres
Keyword(s):  
Enzymatic Hydrolysis ◽  
Sugarcane Bagasse ◽  
High Solid ◽  
Hydrolysis Of

Enzymatic Hydrolysis of Liquid Hot Water-Pretreated Switchgrass at High Solid Content

2019 ◽  
Vol 33 (5) ◽  
pp. 4361-4368 ◽  
Author(s):  
Valeria Larnaudie ◽  
Mario Daniel Ferrari ◽  
Claudia Lareo
Keyword(s):  
Enzymatic Hydrolysis ◽  
Solid Content ◽  
Hot Water ◽  
High Solid Content ◽  
High Solid ◽  
Liquid Hot Water ◽  
Hydrolysis Of

scholarly journals The effect of different feeds, including those containing soya-bean products, on the passage of digesta from the abomasum of the preruminant calf

1975 ◽  
Vol 33 (3) ◽  
pp. 329-349 ◽  
Author(s):  
R. H. Smith ◽  
J. W. Sissons
Keyword(s):  
Milk Protein ◽  
Protein Isolate ◽  
Soya Bean ◽  
Cow’S Milk ◽  
Serum Antibodies ◽  
Cow's Milk ◽  
Dietary Nitrogen ◽  
Bean Flour ◽  
Whole Milk ◽  
Bean Protein

1. The effects of various factors on rates of flow and composition of digesta leaving the abomasum of preruminant calves were studied. The possible relation of some of these effects to the development of serum antibodies to certain dietary constituents has also been examined. Two situations were distinguished: (a) unsensitized responses, shown by calves receiving milk protein or soya-bean products for the first one or two occasions; (b) sensitized responses, shown by calves receiving certain soya-bean products, after a number of these feeds had been given.2. For unsensitized calves, the rate of flow of total digesta from the abomasum was greater in the first few hours after a feed consisting of a mineral solution was given, than after cow's milk was given. This difference was apparently due to differences in the composition of digesta entering the duodenum. Total digesta flows after giving synthetic milk feeds, prepared from different protein sources, were similar to those after cow's milk was given.3. For sensitized calves, rates of flow of total digesta from the abomasum were greatly affected by the nature of the protein source used in the diet. Soya-bean flour (heated or unheated) generally caused inhibition of flow for some hours after feeding; a soya-bean protein isolate (isoelectric) had a similar but smaller effect, but a soya-bean concentrate (prepared by alcohol extraction of a soya-bean flour) and milk protein had little or no effect. The inhibition, believed to be a sign of more general disorders, appeared to be caused by a factor entering the duodenum which induced a change in the way in which the calf responded, probably as the result of a gastrointestinal allergy.4. Calves given soya-bean flour or a soya-bean protein isolate (isoelectric) in their diets for several weeks, showed respectively high and low titres of serum antibodies to an antigen prepared from soya-bean flour. Calves given alcohol-extracted soya-bean concentrate had no similar antibodies.5. In addition to variations in total digesta flow, dietary nitrogen compounds were held up in the abomasum to different extents after different feeds. After a whole-milk feed or a synthetic feed prepared from casein, a slow, steady release of N occurred over at least 9 h. N hold-up after giving soya-bean-containing feeds was slight for the soya-bean flour, but extremely marked for the soya-bean protein isolate (isoelectric). The latter hold-up was followed after several hours by a rapid outflow of N from the abomasum.

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.

Effects of Enzymatic Hydrolysis Conditions on the Antioxidant Activity of Red Tilapia (Oreochromis spp.) Viscera Hydrolysates

2020 ◽  
Vol 21 (12) ◽  
pp. 1249-1258
Author(s):  
Cindy T. Sepúlveda ◽  
José E. Zapata
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Protein Concentration ◽  
Polynomial Equation ◽  
Degree Of Hydrolysis ◽  
Red Tilapia ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of ◽  
By Products

Background: Fish is an essential source of nutrients for human nutrition due to the composition of proteins, vitamins, and minerals, among other nutrients. Enzymatic hydrolysis represents an alternative for the use of by-products of the aquaculture industry. Objective: We propose to evaluate the effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity of red tilapia (Oreochromis spp.) viscera hydrolysates. Methods: The effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity was evaluated using an experimental design that was adjusted to a polynomial equation. The hydrolysate was fractioned to determine the antioxidant activity of the fractions, and functional properties were also measured. Results: Stirring speed and protein concentration presented a statistically significant effect (p <0.05) on all the response variables. However, the temperature did not present a statistically significant effect on the degree of hydrolysis. Discussion: The best conditions of hydrolysis were stirring speed of 51.44 rpm, a temperature of 59.15°C, and the protein concentration of 10 g L-1. The solubility of the hydrolysate protein was high at different pH, and the hydrolysate fraction with the highest antioxidant activity has a molecular weight <1 kDa. Conclusion: The degree of hydrolysis and the biological activity of red tilapia viscera hydrolysates (Oreochromis spp.) are affected by temperature, substrate concentration, and stirring speed. The optimal conditions of hydrolysis allowed to obtain a hydrolysate with antioxidant activity are due to the peptides with low molecular weight.

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