scholarly journals Debittering of Protein Hydrolysates by Lactobacillus LBL-4 Aminopeptidase

2011 ◽  
Vol 2011 ◽  
pp. 1-7 ◽  
Author(s):  
Bozhidar Tchorbanov ◽  
Margarita Marinova ◽  
Lydia Grozeva
Keyword(s):  
Culture Media ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Cell Protein ◽  
Degree Of Hydrolysis ◽  
Gel Chromatography ◽  
Cell Free Extract ◽  
Food Grade ◽  
Enzyme Action

Yoghurt strain Lactobacillus LBL-4 cultivated for 8–10 h at pH ~6.0 was investigated as a considerable food-grade source of intracellular aminopeptidase. Cell-free extract manifesting >200 AP U/l was obtained from cells harvested from 1 L culture media. Subtilisin-induced hydrolysates of casein, soybean isolate, and Scenedesmus cell protein with degree of hydrolysis 20–22% incubated at 45∘C for 10 h by 10 AP U/g peptides caused an enlarging of DH up to 40–42%, 46–48%, and 38–40% respectively. The DH increased rapidly during the first 4 h, but gel chromatography studies on BioGel P-2 showed significant changes occurred during 4–10 h of enzyme action when the DH increased gradually. After the digestion, the remained AP activity can be recovered by ultrafiltration (yield 40–50%). Scenedesmus protein hydrolysate with DH 20% was inoculated by Lactobacillus LBL-4 cells, and after 72 h cultivation the DH reached 32%. The protein hydrolysates (DH above 40%) obtained from casein and soybean isolate (high Q value) demonstrated a negligible bitterness while Scenedesmus protein hydrolysates (low Q value) after both treatments were free of bitterness.

scholarly journals Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 381 ◽  
Author(s):  
Giulia Leni ◽  
Lise Soetemans ◽  
Augusta Caligiani ◽  
Stefano Sforza ◽  
Leen Bastiaens
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Protein Hydrolysate ◽  
Preliminary Test ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Potential Implication ◽  
Alphitobius Diaperinus ◽  
Positive Effects ◽  
Lesser Mealworm

Protein hydrolysates from lesser mealworm (Alphitobius diaperinus, LM) were obtained by enzymatic hydrolysis with protease from Bacillus licheniformis. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate with 15% of degree of hydrolysis (DH), optimum solubility property and oil holding capacity, but emulsifying and foaming ability were completely impaired. In order to investigate the potential implication of DH on techno-functional properties, a set of protein hydrolysates with a different DH was obtained by sub-sampling at different time points during three hours of enzymatic hydrolysis process. An increase in DH% had positive effects on the solubility property and oil holding ability, while a reduced emulsifying ability was observed up to five hours of hydrolysis. These results demonstrated that the enzymatic hydrolysis, if performed under controlled conditions and not for a long period, represents a valid method to extract high quality protein from insects with tailored techno-functionality, in order to produce tailored ingredients for feed and food purpose.

Comparison of Yield, Antioxidant Activity and Functional Properties of Protein Hydrolysates from Tuna and Pollock Frame

2012 ◽  
Vol 554-556 ◽  
pp. 1327-1331
Author(s):  
Li Jun Zhang ◽  
Qian Cheng Zhao ◽  
Bing Bing Wang ◽  
Xue Wan ◽  
Zhi Bo Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Basic Composition ◽  
Foaming Ability ◽  
Hydrolysis Of ◽  
Better Than

Protein hydrolysates from Tuna frame (TFPH) and Pollock frame (PFPH) were prepared by papain, respectively.The yield, the basic composition content, the antioxidant activity and functional properties (solubility, emulsifying and foaming ability) and the degree of hydrolysis of the protein hydrolysates were evaluated. Results suggest that solubility, antioxidant activity of protein hydrolysate from Pollock frame are better than that of tuna frame, but the yield is lower than that of tuna frame.

scholarly journals Sport Nutrition Drinks Based on Octopus Protein Hydrolysate

2016 ◽  
Vol 19 (3) ◽  
pp. 339 ◽  
Author(s):  
Bambang Riyanto ◽  
Wini Trilaksani ◽  
Rika Lestari
Keyword(s):  
Amino Acids ◽  
Protein Hydrolysate ◽  
Soybean Protein ◽  
Protein Hydrolysates ◽  
Sport Nutrition ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolyzate ◽  
Whey Protein Hydrolysates ◽  
Marine Product ◽  
Serving Size

Sport nutrition drinks are well-known in escalating athlete’s performance and endurance. These product developed from whey protein hydrolysates and soybean protein hydrolysates have already been recognized, however expansion from marine product is comparatively rare. Octopus (Octopus cyanea) widely acknowledged containing taurine and rich in amino acids is potential to be developed as ingredient for sport nutrition drink. The aims of this study were to create and characterize sport nutrition drinks based on marine peptides through Octopus protein hydrolyzate. Octopus protein hydrolysate has 77.78 ± 2.69% degree of hydrolysis and 751.02 ± 10.63 mg / 100g taurine. Sports nutrition drinks with the addition of 4% Octopus protein hydrolyzate was acceptable sensory panelists, and the serving size of 600 ml contained taurine 726.06 ± 0.82 mg and detected 17 types of amino acids.

scholarly journals Effect of Different Papain Concentrations on the Properties of Chicken Skin Protein Hydrolysates

2021 ◽  
Vol 16 (4) ◽  
pp. 445-450
Author(s):  
Ni Made Puspawati ◽  
Sri Wahjuni ◽  
Ni Kadek Inda Kusmaning Ayu ◽  
Ahmad Fudholi
Keyword(s):  
Amino Acid ◽  
Antioxidant Capacity ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Antioxidant Power ◽  
Chicken Skin ◽  
Skin Protein

Chicken skin is a source of animal protein hydrolysate, which has a potential as an antioxidant. This study aimed to determine the effect of different concentrations of the enzyme papain on the degree of hydrolysis, antioxidant capacity, percentage of reducing power (%RP) and amino acid composition of chicken skin protein hydrolysate. Hydrolysis was carried out using papain with various concentrations (3%, 4% and 5%, w/w protein substrate) at pH 7 and 50℃ for 6 h. The degree of hydrolysis was determined by spectrophotometry. Antioxidant capacity and %RP was determined by ferric reducing antioxidant power method and expressed in milligram of ascorbic acid equivalent per gram of sample, and amino acid composition were determined using high-performance liquid chromatography. The results showed that variations in papain concentration had a significant effect (P<0.05) on the degree of hydrolysis, antioxidant capacity and %RP of chicken skin hydrolysate. The papain concentration of 4% resulted in the optimum protein hydrolysate with a degree of hydrolysis of 61.68%±0.64%, an antioxidant capacity of 8.72±0.30 mg AA/g sample and a %RP of 54.12%±1.78%. The protein hydrolysates of the treated chicken skin showed a high content of amino acids, namely, glycine, glutamate, proline, arginine and aspartate.

scholarly journals Development of microbiological culture medium based on protein hydrolysate obtained through electrochemical method from protein waste

2019 ◽  
pp. 521-526
Author(s):  
S. V. Vodolazhskay ◽  
H.E. Kuprina ◽  
G. G. Nyanikova
Keyword(s):  
Culture Media ◽  
Protein Hydrolysate ◽  
Complete Recovery ◽  
Protein Hydrolysates ◽  
Raw Material ◽  
Insoluble Residue ◽  
Microbiological Culture ◽  
Flour Protein ◽  
Protein Waste ◽  
Microbiological Industry

The preparation protein products is the impotent direction of reprocessing invaluable fish and other hydrocoles and their waste. Waste-free utilization of these resources assumes the complete recovery of meat used for the food purposes, obtaining the protein hydrolysates from the protein-containing waste and using the insoluble residue for manufacture of fodder flour. Protein hydrolysates are highly nutritious products. Properties of protein hydrolysates depend on initial raw material and methods of their obtaining. Protein hydrolysates have the greatest distribution for manufacture of broth concentrates, sauces and on the fodder purposes. But volume of consumption in the listed areas is rather limited. Using hydrocoles waste hydrolysates as bases of microbiological culture media for production and diagnosing of microorganisms in microbiological industry, medicine, veterinary science is the most advanced /5/.

scholarly journals Antioxidant, ACE-Inhibitory and Antimicrobial Activities of Kluyveromyces marxianus Protein Hydrolysates and Their Peptide Fractions

2016 ◽  
Vol 6 (7) ◽  
pp. 425 ◽  
Author(s):  
Mahta Mirzaei ◽  
Mahmoud Aminlari ◽  
Ebrahim Hosseini
Keyword(s):  
Enzymatic Hydrolysis ◽  
Antimicrobial Peptides ◽  
Kluyveromyces Marxianus ◽  
Protein Hydrolysate ◽  
Radical Scavenging ◽  
Protein Hydrolysates ◽  
Antimicrobial Protein ◽  
Degree Of Hydrolysis ◽  
Peptide Fractions ◽  
Ace Inhibitory

Background: There has been some evidence that proteins are potentially excellent source of antioxidants, antihypertensive and antimicrobial peptides and enzymatic hydrolysis is an effective method to release these peptides from protein molecules. The functional properties of protein hydrolysates depends on the protein substrate, the specificity of the enzymes, the conditions used during proteolysis, degree of hydrolysis, and the nature of peptides released including molecular weight, amino acid composition, and hydrophobicity.Context and purpose of this study: The biomass of Kluyveromyces marxianus was considered as a source of ACE inhibitory, antioxidant and antimicrobial peptides. Results: Autolysis and enzymatic hydrolysis were completed respectively, after 96 h and 5 h. Overall, trypsin (18.52% DH) and chymotrypsin (21.59% DH) treatments were successful in releasing antioxidant and ACE inhibitory peptides. Autolysate sample (39.51% DH) demonstrated a poor antioxidant and ACE inhibitory activity compared to trypsin and chymotrypsin hydrolysates. The chymotrypsin 3-5 kDa (301.6±22.81 μM TEAC/mg protein) and trypsin< 3 kDa (280.16±39.16) permeate peptide fractions showed the highest DPPH radical scavenging activity. The trypsin <3 kDa permeate peptide fraction showed the highest ABTS radical scavenging (1691.1±48.68 μMTE/mg protein) and ACE inhibitory (IC50=0.03±0.001 mg/ml) activities. The fraction (MW=5-10 kD) obtained after autolysis treatment showed antibacterial activity against St. aureus and Lis. monocytogenes in well diffusion screening. The minimum inhibitory concentration (MIC) value was 13.3 mg/ml against St. aureus and Lis. monocytogenes calculated by turbidimetric assay and it showed bactericidal activity against St. aureus at 21.3 mg/ml protein concentration. Conclusions: Taken together, the results of this study reveal that K. marxianus proteins contain specific peptides in their sequences which can be released by enzymatic hydrolysis and autolysis. Key words: Kluyveromyces marxianus; Antioxidant activity; ACE-inhibitory; Antimicrobial; Protein hydrolysate; Peptide 

scholarly journals Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis

2019 ◽  
Vol 57 (4) ◽  
pp. 472-480
Author(s):  
San-San Ang ◽  
Mohammad Rashedi Ismail-Fitry
Keyword(s):  
Protein Hydrolysate ◽  
Monosodium Glutamate ◽  
Negative Control ◽  
Protein Hydrolysates ◽  
Oyster Mushroom ◽  
Degree Of Hydrolysis ◽  
Dry Matter Content ◽  
Shiitake Mushroom ◽  
Significant Difference ◽  
Stem Bromelain

The pleasant taste of edible mushrooms, which is attributed to their high protein content, makes them an attractive source for the production of protein hydrolysates with good taste properties. In the present work, different mushroom protein hydrolysates were produced from shiitake, oyster, bunashimeji and enoki mushrooms using stem bromelain hydrolysis at 0.5 % (m/m) enzyme/substrate ratio at pH=6.5 and 40 °C for 20 h. The produced liquid mushroom protein hydrolysate yielded 0.77–0.92 % crude protein (p>0.05). Bunashimeji mushroom protein hydrolysate was the lightest in colour, while shiitake mushroom protein hydrolysate was the darkest (p<0.05). Enoki mushroom protein hydrolysate had the highest dry matter content. There was no significant difference in the degree of hydrolysis among different mushroom protein hydrolysates (53.52–67.13 %, p>0.05), with the highest yield of bunashimeji and the lowest of shiitake mushroom protein hydrolysate (p<0.05). Preference test of chicken soup with added different mushroom protein hydrolysates was performed using 58 untrained panellists to evaluate their taste-enhancing effect, compared to monosodium glutamate (MSG). Soup with MSG had the highest score for the tested attributes, while soups with bunashimeji and oyster mushroom protein hydrolysates showed higher aroma, taste, mouthfeel and overall preference scores than negative control, which contained neither MSG nor any of the hydrolysates (p<0.05). This finding suggests that bunashimeji and oyster mushroom protein hydrolysate have the potential to be used as taste enhancers in food applications.

scholarly journals SCREENING POTENTIAL ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF PROTEIN HYDROLYSATES DERIVED FROM GERMINATED LABLAB BEAN, PIGEON PEA AND KIDNEY BEAN

2017 ◽  
Vol 1 (1) ◽  
pp. 24
Author(s):  
Ketut Ratnayani ◽  
Indriani Wisnu Susanto Panjaitan ◽  
Ni Made Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Total Protein ◽  
Protein Hydrolysate ◽  
Biological Activities ◽  
Antibacterial Activities ◽  
Pigeon Pea ◽  
Protein Hydrolysates ◽  
Kidney Bean ◽  
Degree Of Hydrolysis

Abstract Protein hydrolysate contains a mixture of various lengths of short peptides chain and free amino acids that may excert biological activities. This research aims to screen potential antioxidant and antibacterial activities of protein hydrolysate produced from three kinds of germinated beans i.e. lablab bean (Lablab purpureus), pigeon pea (Cajanus cajan (L.) Millsp) and kidney bean (Phaseolus vulgaris) through enzymatic hydrolysis process. The steps of research included germination process of the beans prior to total protein isolation, enzymatic hydrolysis of total protein isolates using pancreatin enzyme, evaluation of in vitro antioxidant activity of the hydrolysates protein using DPPH (1,1-diphenyl-2-picryl hydrazyl) method, and antibaterial activity testing towards Eschericia coli and Staphyllococcus aureus bacteria. The results revealed that pancreatine enzyme was able to hydrolyse germinated protein of lablab bean, pigeon pea and kidney bean at the experiment condition applied with degree of hydrolysis 34.12%, 27.44%, and 30,93% respectively. It was also found that protein hydrolysates of lablab bean, pigeon pea, and kidney bean demonstrated antioxidant activity which percentage radical DPPH scavenging activity of 84.02%, 68.97% and 67.89 %. On the other hand, all of those protein hydrolysates did not show any antibacterial activity towards Eschericia coli and Staphyllococcus aureus bacteria.

scholarly journals Optimization of enzymatic hydrolysis of Pleurotus ostreatus derived proteins through RSM and evaluation of nutritional and functional qualities of mushroom protein hydrolysates

2022 ◽  
Vol 25 ◽  
Author(s):  
Bhaswati Goswami ◽  
Sayari Majumdar ◽  
Ruma Dutta ◽  
Jayati Bhowal
Keyword(s):  
Protein Content ◽  
Pleurotus Ostreatus ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Proteinase K ◽  
Degree Of Hydrolysis ◽  
Different Temperatures ◽  
Assay Methods ◽  
Foaming Capacity ◽  
Hydrolysis Of

Abstract Pleurotus ostreatus (Jacq.) P. Kumm., the second most widely cultivated oyster mushroom was grown on paddy straw, which is cheap and readily available waste material. After harvesting and drying, nutritional, and antinutritional composition of P. ostreatus were estimated using the standard assay methods. Tannin and phytic acid were present in very negligible amount (0.095 ± 0.027 mg/g and 0.150 ± 0.083 mg/g, respectively), whereas oxalate and cyanide were absent in whole mushroom. In fact, P. ostreatus was hydrolysed with commercially available proteinase K, pepsin and trypsin with different concentrations of the enzymes (0.05%, 0.10% and 0.15%), at different temperatures (30 °C, 40 °C and 50 °C) for different time periods (60, 90 and 120 min) to get the mushroom protein hydrolysates. Degree of hydrolysis and protein content varied from 4.29 ± 1.12% to 99.42 ± 0.02% and from 0.25 ± 0.07 mg/mL to 3.22 ± 0.12 mg/mL, respectively. Maximum degree of hydrolysis and the highest protein content of protein hydrolysate was obtained when using 0.15% proteinase K, at 50 °C for 120 minutes. Mushroom protein hydrolysates thus obtained exhibited improved functional characteristics such as foaming capacity, foaming stability and emulsifying property than the unhydrolysed mushroom. Based on the result of the present study, the mushroom protein hydrolysates could be served as useful ingredient for food and nutraceutical applications.

scholarly journals Sport Nutrition Drinks Based on Octopus Protein Hydrolysate

2017 ◽  
Vol 19 (3) ◽  
pp. 339
Author(s):  
Bambang Riyanto ◽  
Wini Trilaksani ◽  
Rika Lestari
Keyword(s):  
Amino Acids ◽  
Protein Hydrolysate ◽  
Soybean Protein ◽  
Protein Hydrolysates ◽  
Sport Nutrition ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolyzate ◽  
Whey Protein Hydrolysates ◽  
Marine Product ◽  
Serving Size

<p>Abstract<br />Sport nutrition drinks are well-known in escalating athlete’s performance and endurance. These product developed from whey protein hydrolysates and soybean protein hydrolysates have already been recognized, however expansion from marine product is comparatively rare. Octopus (Octopus cyanea) widely acknowledged containing taurine and rich in amino acids is potential to be developed as ingredient for sport nutrition drink. The aims of this study were to create and characterize sport nutrition drinks based on marine peptides through Octopus protein hydrolyzate. Octopus protein hydrolysate has 77.78±2.69% degree of hydrolysis and 751.02±10.63 mg / 100g taurine. Sports nutrition drinks with the addition of 4% Octopus protein hydrolyzate was acceptable sensory panelists, and the serving size of 600 ml contained taurine 726.06±0.82 mg and detected 17 types of amino acids.</p>

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