Optimizing Functional Properties of Bambara Bean Protein Concentrate by Enzymatic Hydrolysis Using Pancreatin

2015 ◽  
Vol 39 (6) ◽  
pp. 2572-2580 ◽  
Author(s):  
Martin Alain Mune Mune
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Protein Concentrate ◽  
Bean Protein

Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

2019 ◽  
Vol 96 (4) ◽  
pp. 725-741 ◽  
Author(s):  
Ewelina Eckert ◽  
Jay Han ◽  
Kevin Swallow ◽  
Zhigang Tian ◽  
Marcela Jarpa‐Parra ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Faba Bean ◽  
Physicochemical And Functional Properties ◽  
Bean Protein

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.

Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110296
Author(s):  
A. Alfaro-Diaz ◽  
J.E. Urías-Silvas ◽  
G. Loarca-Piña ◽  
M. Gaytan-Martínez ◽  
R. Prado-Ramirez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Concentrate ◽  
Black Bean ◽  
Ultrafiltration Process ◽  
Bean Protein ◽  
Thermally Treated

scholarly journals Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

2021 ◽  
Vol 68 ◽  
pp. 102636
Author(s):  
Wanqing Jia ◽  
Elvira Rodriguez-Alonso ◽  
Marine Bianeis ◽  
Julia K. Keppler ◽  
Atze Jan van der Goot
Keyword(s):  
Functional Properties ◽  
Protein Concentrate ◽  
Rapeseed Protein ◽  
Food Applications

Enzymatic hydrolysis of extruded-expelled soy flour and resulting functional properties

2006 ◽  
Vol 83 (8) ◽  
pp. 731-737 ◽  
Author(s):  
B. P. Lamsal ◽  
C. Reitmeier ◽  
P. A. Murphy ◽  
L. A. Johnson
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Soy Flour ◽  
Hydrolysis Of

Extraction, physicochemical characteristics and functional properties of Mung bean protein

2018 ◽  
Vol 76 ◽  
pp. 131-140 ◽  
Author(s):  
Mengxia Du ◽  
Jianhua Xie ◽  
Bin Gong ◽  
Xin Xu ◽  
Wei Tang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Mung Bean ◽  
Physicochemical Characteristics ◽  
Bean Protein
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