scholarly journals Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Deepak Kumar ◽  
Aishwarya Mishra ◽  
Ayon Tarafdar ◽  
Abdullah Anwar ◽  
Athiya Salagram ◽  
...  
Keyword(s):  
Radical Scavenging ◽  
Antioxidant Potential ◽  
Degree Of Hydrolysis ◽  
Health Food ◽  
Hydrolysis Time ◽  
Frap Assay ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Sds Page ◽  
Hydrolysis Conditions

Whole spent hen meat of Indian commercial layer bird (BV-300 breed) was enzymatically hydrolyzed using Flavourzyme® derived from Aspergillus oryzae. Different time, temperature, and pH combinations generated through response surface methodology (RSM) were tested to find the optimal hydrolysis condition at which maximum antioxidant potential and degree of hydrolysis can be achieved. Hydrolysis for 30 min at a temperature of 53.9°C and pH of 6.56 was found suitable for achieving high degree of hydrolysis and antioxidant activity. Antioxidant potential at optimized conditions was estimated at 93.26% by DPPH radical scavenging assay and 2.32 mM TEAC by FRAP assay. Amino acid profiling of the hydrolysate correlated very well with SDS-PAGE profiling. SDS-PAGE results confirmed that 30 min hydrolysis time was enough to produce low molecular weight peptides (2–5 kDa) with high antioxidant potential. Antioxidant rich Indian spent hen meat hydrolysate powder was economically produced using spray drying. Sensory analysis revealed that 10% hydrolysate powder had satisfactory overall acceptability and has potential to be used in health/functional foods at this concentration. This is the first study wherein optimum hydrolysis conditions for Indian spent hen meat have been reported.

scholarly journals Optimization of Oyster (Crassostrea talienwhanensis) Protein Hydrolysates Using Response Surface Methodology

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2844 ◽  
Author(s):  
Xueqin Wang ◽  
Huahua Yu ◽  
Ronge Xing ◽  
Song Liu ◽  
Xiaolin Chen ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Enzyme Concentration ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Hydrolysis Temperature ◽  
Hydrolysis Conditions ◽  
Different Response

Oyster (Crassostrea talienwhanensis) protein was hydrolyzed by trypsin to produce peptides with different response values, and response surface methodology (RSM) was applied to optimize the hydrolysis conditions. The highest degree of hydrolysis (DH) of the oyster peptide (OP) was obtained at an enzyme concentration of 1593.2 U/g, a pH of 8.2, a hydrolysis temperature of 40.1 °C, a hydrolysis time of 6.0 h, and a water/material ratio of 8.2. The greatest hydroxyl-radical-scavenging activity of OP was obtained at an enzyme concentration of 1546.3 U/g, a pH of 9.0, a hydrolysis temperature of 50.2 °C, a hydrolysis time of 5.1 h, and a water/material ratio of 5.6. The largest branched-chain amino acid (BCAA) content of OP was obtained at an enzyme concentration of 1323.8 U/g, a pH of 8.3, a hydrolysis temperature of 41.7 °C, a hydrolysis time of 6.7 h, and a water/material ratio of 4.8. The three experimental values were significantly in agreement with the predicted values within the 95% confidence interval. Furthermore, ultrafiltration and chromatographic methods were used to purify the OP, and 13 peptides that were rich in Lys, Arg, His, and Thr were identified by LC-MS/MS. The results of this study offer different optimum hydrolysis conditions to produce target peptides from oyster protein by using RSM, and this study provide a theoretical basis for the high-value utilization of oyster protein.

scholarly journals The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1805 ◽  
Author(s):  
Sabina Lachowicz ◽  
Anna Michalska-Ciechanowska ◽  
Jan Oszmiański
Keyword(s):  
Fruit Juice ◽  
Radical Scavenging ◽  
Antioxidant Potential ◽  
Matrix Composition ◽  
Vacuum Drying ◽  
Frap Assay ◽  
Food Ingredients ◽  
The Matrix ◽  
Fruit Powder ◽  
The Impact

The objective of this study was to examine the effect of inulin and maltodextrin applied during vacuum drying of Saskatoon berry fruit, juice, and pomace on the retention of bioactive compounds and antioxidant capacity (radical scavenging capacity (ABTS), ferric reducing antioxidant potential (FRAP)) of powders obtained. Ultra-high performance liquid chromatography (UPLC-PDA-ESI-MS/MS) was used to identify major groups of polyphenolic compounds, such as: flavan-3-ols (35% of all polyphenols for fruit powder, 33% for juice powder, and 39% for pomace powders of all polyphenols), anthocyanins (26% for fruit powder, 5% for juice powder, and 34% for pomace), phenolic acids (33% for fruit powder, 55% for juice powder, and 20% for pomace powder), and flavanols (6% for fruit powder, 6% for juice powder, and 7% for pomace powder). In general, the content of polyphenols was more dependent on the content than on the type of carrier used for drying, regardless of the matrix tested. The average sum of polyphenols and the antioxidant activity (for ABTS and FRAP assay) of the powders with 30% of carrier addition were 5054.2 mg/100 g dry matter (d.m.) as well as 5.3 and 3.6 mmol Trolox/100 g d.m. in the ABTS and FRAP tests, respectively. The increase in carrier concentration by 20% caused a decrease of 1.5-fold in the content of polyphenols and a 1.6-fold and 1.5-fold in the antioxidant potential, regardless of the matrix tested. The principal component analysis (PCA) analysis indicated that the freeze-drying process led to the lowest degradation of the identified compounds, regardless of the matrix tested, with the exception of juice and pomace powders dried by vacuum drying at 60 °C. In this case, the release of (−)-epicatechin was observed, causing an increase in the flavanol contents. Thus, this work demonstrated the effect of processing and matrix composition on the preservation of antioxidant bioactives in Saskatoon berry powders. Properly designed high-quality Saskatoon berry powders with the mentioned carriers may be used as nutraceutical additives to fortify food products and to improve their functional properties.

Optimization of enzymatic protein hydrolysis conditions of Asiatic hard clam (Meretrix meretrix)

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 153-162
Author(s):  
M.K. Zainol ◽  
F.W. Abdul Sukor ◽  
A. Fisal ◽  
T.C. Tuan Zainazor ◽  
M.R. Abdul Wahab ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Hydrolysate ◽  
Hard Clam ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolysis ◽  
Meretrix Meretrix ◽  
Optimum Conditions ◽  
Hydrolysis Time ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of

This study was aimed to optimise the Alcalase® enzymatic hydrolysis extraction of Asiatic hard clam (AHC) (Meretrix meretrix) protein hydrolysate in terms of hydrolysis time, hydrolysis temperature, hydrolysis pH, and concentration of enzyme. Protein hydrolysate produced from AHC (M. meretrix) meat was used to determine the optimum hydrolysis conditions. Hydrolysis of AHC meat was optimised using the Central Composite Design Response Surface Methodology (RSM) (CCD). The relationship between four parameters such as temperature (45 – 65°C), enzyme to substrate concentration (1 – 2%), hydrolysis time (60 – 180 mins), and pH (7.5 – 9.5) to the degree of hydrolysis was investigated. The optimum conditions for enzymatic hydrolysis of AHC meat to achieve the maximum degree of hydrolysis (DH) were observed at 65°C, enzyme to substrate concentration of 1%, hydrolysis time of 60 mins, and pH 7.5. The enzymatic protein hydrolysis of AHC meat was predicted using a two factors interaction (2FI) model. Under these optimum conditions, DH's predicted value was 97.41%, which was close to the experimental value (97.89%). The freeze-dried protein hydrolysate powder was characterized concerning the proximate composition. Proximate analysis revealed that the AHC meat contains 7.92±1.76% of moisture, 2.23±0.89% of crude fat, 1.98±0.82 of ash, and 10.53±0.04% of crude protein. While the Asiatic hard clam protein hydrolysate (AHCPH) composed 9.12±0.02% of moisture, 0.80±0.29% of crude fat, and 27.76±0.10% of ash. The protein hydrolysate produced also contained high protein content (50.09±0.88%) and may serve as a good protein source.

Application of Response Surface Methodology to Optimise Preparation High Antioxidant Activity Product from Pinctada fucata Muscle

2011 ◽  
Vol 396-398 ◽  
pp. 1341-1348 ◽  
Author(s):  
Yan Yan Wu ◽  
Lai Hao Li ◽  
Zhen Hua Duan ◽  
Xian Qing Yang ◽  
Jun Shang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Radical Scavenging ◽  
Response Surfaces ◽  
Pinctada Fucata ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Activity Product ◽  
High Antioxidant Activity

The high antioxidant activity product was isolated from Pinctada fucata muscle by a method of Alcalase hydrolysis. Optimization using response surface methodology was performed and 3D response surfaces were plotted from the mathematical model. The results indicated that the optimal extraction conditions were as follows: pH 7.0, temperature 61°C, E/S 3.01%, hydrolysis time 3h, under the conditions of hydrolysis products of the DPPH radical scavenging rate of 67.3% and the degree of hydrolysis of 31.2%, which was in good agreement with the predicted model value.

scholarly journals Application of Swertia Chirayita (Roxb. ex Fleming) Karst in Wheat Flour to Design Health Food

2018 ◽  
Vol 10 ◽  
pp. 1-6
Author(s):  
Ishwar Subedi ◽  
Tika Bahadur Karki
Keyword(s):  
Wheat Flour ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Functional Health ◽  
Health Food ◽  
Food Industries ◽  
Swertia Chirayita ◽  
Overall Acceptability ◽  
Level Of Significance ◽  
Herb Extract

Swertia Chirayita often known as Chiraito is a highly traded medicinal plant of Nepal. Its use in food industries is still under research. Application of the medicinal herb in bread prepared from wheat flour (550 types, 431 µm particle sized with moisture 12.5%) was assessed to evaluate sensory and physiochemical qualities. The antioxidant activity of the Chiraito was found to be 62% at 500 μg/ml and 15% at 100 μg/ml by radical scavenging method which shows Chiraito as the most significant antioxidants potential. Likewise, antibacterial activity of the herb extract also showed significantly inhibitory to selected pathogenic microorganism. Finding its functional properties, Chiraito powder (669 µm particle sized) with 1.0 %, 0.10%, 0.00% and 0.01% respectively were added in wheat flour to make four different type of bread and carried out sensory evaluation using 9-points (Hedonic Rating Test). The data were statistically analyzed using SPSS for Analysis of Variance (ANOVA) at 5% level of significance. The overall quality of the finished products also showed that Chiraito, as herb extract didn’t affect physico-chemical properties of the product which was measured in terms of dough yield, bread volume, elasticity, acid degree, water content, crumb porosity, texture, smell and taste. Overall acceptability showed that bread (Sample D) with 0.010% was superior and liked the most.  Since no entrance of Chiraito herb in modern food industries yet, the research would support production and commercialization of innovative functional health food globally.

scholarly journals Study on the culture of Escherichia coli with different hydrolysis depth of globin

2020 ◽  
Vol 213 ◽  
pp. 01001
Author(s):  
Zurong Song ◽  
Ali Tao ◽  
Feng Xuehua
Keyword(s):  
Escherichia Coli ◽  
Molecular Weight ◽  
Pore Size ◽  
Culture Medium ◽  
Ultrafiltration Membrane ◽  
Raw Material ◽  
Blood Protein ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Hydrolysis Conditions

Objective: To explore the effect of culture medium made of peptide fragments of different sizes of globin hydrolyzed by protease on the culture of Escherichia coli. Method: with fresh pig blood as raw material, hydrolyze pig blood protein under fixed conditions, and screen out the enzyme with the highest degree of hydrolysis. Then conduct orthogonal test on the enzyme to determine the best hydrolysis conditions; the beads were obtained under the best hydrolysis conditions. The Escherichia coli was cultured on different peptone culture bases that were prepared by hydrolysate going through different pore size ultrafiltration membrane samples. The culture of Escherichia coli at different hydrolysis depths is determined by detecting the total amount with Escherichia coli detection method. Results: Trypsin has the best hydrolysis effect. The best hydrolysis conditions are as follows: enzyme dosage of 0.2%, hydrolysis time of 12h, temperature of 50°C, initial pH of 7.5 and mass fraction of substrate protein of 8%. Through growth curves of Escherichia coli, it is known that the smaller the pore size of the ultrafiltration membrane, the smaller the molecular weight of the peptide fragment, and the greater the density of the Escherichia coli bacterial solution. Conclusion: Through analyzing the production curves of Escherichia coli in different culture medium, it is concluded that the smaller the molecular weight of the protein peptides, the higher the density of Escherichia coli solution in the LB liquid medium prepared by it, and the better the Escherichia coli culture effect.

Isolation and Purification of Soybean Antioxidant Peptides

2014 ◽  
Vol 881-883 ◽  
pp. 811-814 ◽  
Author(s):  
Rui Wen Yang ◽  
Jia Wang ◽  
Song Yi Lin
Keyword(s):  
Antioxidant Activity ◽  
Soybean Protein ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Degree Of Hydrolysis ◽  
Antioxidant Peptides ◽  
Dpph Radical Scavenging Activity ◽  
Hydrolysis Time ◽  
Isolation And Purification ◽  
Dpph Radical Scavenging

The soybean protein was hydrolyzed by Alcalase Food grade (FG) 2.4 L and the degree of hydrolysis (DH) were determined. The DH increased with the hydrolysis time increasing during 3.0 h. Then the hydrolysates was isolated by ultrafiltration membrane (1, 3, 10 kDa) and antioxidant activity was evaluated based on DPPH radical scavenging activity. The fraction of 1-3 kDa possessed the higher antioxidant activity than the other fractions (P < 0.05). Sephadex G-25 gel column was used to purify the three kinds of peptides and the eluted volume was investigated.

Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts

2012 ◽  
Vol 8 (1) ◽  
Author(s):  
Hanju Sun ◽  
Zhe Chen ◽  
Peng Wen ◽  
Hong Lei ◽  
Juan Shi ◽  
...  
Keyword(s):  
Reaction Temperature ◽  
Substrate Concentration ◽  
Orthogonal Experiment ◽  
Enzyme Concentration ◽  
Neutral Protease ◽  
Degree Of Hydrolysis ◽  
Single Factor ◽  
Hydrolysis Time ◽  
Initial Ph ◽  
Hydrolysis Conditions

Ginkgo nuts were used as raw material and peptides were prepared in turn with Neutral protease and Flavourzyme. In single-factor experiments of Neutral protease, conditions of temperature, pH, enzyme concentration and substrate concentration were optimized in term of degree of hydrolysis (DH). Based on the results of single-factor experiments, an orthogonal experiment (L9(3)4) was conducted to optimize the hydrolysis conditions of Neutral protease. The results showed that enzyme concentration, substrate concentration, reaction temperature and initial pH were the main variables that influenced DH. The highest DH was obtained when hydrolysis time, reaction temperature, initial pH, enzyme amount and substrate concentration were 4 h, 45 oC, 7.0, 1.8 mg/mL and 0.02 g/mL, respectively. Subsequently, the resulting solution was further hydrolyzed with Flavourzyme. Initial pH, temperature, time and enzyme concentration were optimized in term of DH. Finally, another orthogonal experiment (L9(3)4) was conducted to get the best enzymatic conditions of Flavourzyme, and enzyme concentration, initial pH, temperature and time were used as factors. The results showed that when Flavourzyme concentration, reaction temperature, initial pH and hydrolysis time were 9.0 mg/mL, 50 oC, 7.0 and 5 h, respectively, DH was the highest. The final degree of hydrolysis was 22.56%.

scholarly journals Hydolysis Optimization and the Effect on Myogenenic Differentiation of Soy Peptides from Soy Protein Isolates by Alcalase and Flavorzyme (P17-001-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Yang Hou ◽  
Bokyung Sung ◽  
Yookyung Kim
Keyword(s):  
Molecular Weight ◽  
Soy Protein ◽  
Mass Concentration ◽  
C2c12 Cell ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Funding Sources ◽  
Soy Protein Isolates ◽  
Soy Peptides ◽  
Hydrolysis Conditions

Abstract Objectives Soy peptides, a hydrolysates product of soy protein, which has the same essential amino acid composition as soy protein. However, soy peptides is more easily digested and absorbed by the human body, with greater nutritional and functional properties. The aim of this study was to optimize hydrolysis condition of SPI by Alcalase and Flavorzyme and determine the effect of the two kinds of hydrolysates on myogenetic differentiation. Methods Optimization of five hydrolysis conditions of SPI by Alcalase and Flavorzyme including hydrolysis pH, temperature, substrate mass concentration, enzyme mass/substrate mass and hydrolysis time was investigated based on degree of hydrolysis (DH). Pepetide contents in hydrolysates obtained by ultrafiltration of 3- and 10-kDa molecular weight cut offs (MWCO). C2C12 cell was cultured to study the effect of SPI hydrolysates on myogenetic differentiation. Results We found that the optimum conditions are pH 8, 60 °C, 5% substrate mass concentration, 2% enzyme mass/substrate mass, hydrolysis for 3 hours for Alcalase and pH 7, 55 °C, 5% substrate mass concentration, 2% enzyme mass/substrate mass, hydrolysis for 3 hours for Flavorzyme. We also detected higher <3 and <10 kDa peptides contents in Alcalase hydrolysates (6.72 and 39.73 mg) than those in Flavorzyme (2.59 and 7.21 mg) by ultrafiltration of SPI hydrolysates through 3- and 10-kDa molecular weight cut offs (MWCO). During C2C12 differentiation both SPI Alcalase hydrolysates (SPIAH) and SPI Flavorzyme hydrolysates (SPIFH) did not exhibit cytotoxic effect. Conclusions Alcalase has a better capacity to hydrolyze SPI compared to Flavorzyme. Cell culture results also showed the possibility for soy peptide to facilitate myogenetic differentiation. Funding Sources This study was supported in part by National Research Foundation of Korea.

Research on the Extraction of Collagen from Scales of Tilapia

2011 ◽  
Vol 295-297 ◽  
pp. 796-799 ◽  
Author(s):  
Ru Qiang Huang ◽  
Shi Wen Chen ◽  
Guang Zhi Ma ◽  
Bin Wei Yang ◽  
Rui Juan Guo ◽  
...  
Keyword(s):  
Citric Acid ◽  
Nutritional Value ◽  
Health Food ◽  
Hydrolysis Time ◽  
Extraction Percentage ◽  
Collagen Protein ◽  
Edta Solution ◽  
Precious Resource ◽  
Enzyme Dosage ◽  
Hydrolysis Conditions

The scales is a kind of precious resource with high nutritional value. The collagen protein from scales have a widely usage prospection in the areas of health food, cosmetics and so on, and they are worthy of further studied. In this paper, the method of extracting collagen protein from the scales of Tilapia was studied by pepsin hydrolysis. First, the calcium was demineralized from the scales with using of 0.5 mol/L EDTA solution, then, the scales hydrolyzed by pepsin was made to extract the collagen, and the content of L – hydroxyproline was taken as an index to measure the extraction percentage. On this basis, the collagen extract conditions was discussed from the Tilapia scales by the pepsin. It was showed that the pepsin hydrolysis conditions were the enzyme dosage 3%, citric acid 12g/L, hydrolysis time 20h, so the rate of collagen extraction is higher.

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