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1دورية أكاديمية
المؤلفون: Shengru Yang, Yinchen Hou, Jihong Huang, Qiushuang Zhang, Aimei Liao, Xiaolin Shen, Xiaoqing Yuan, Mengxing Lu
المصدر: International Journal of Food Properties, Vol 26, Iss 2, Pp 3241-3260 (2023)
مصطلحات موضوعية: Wheat protein hydrolyzate, selenium, chelate, structure, Function, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف: ABSTRACTOrganic selenium has been widely studied for its ability to better fulfill the physiological functions of selenium. In this study, a novel organic selenium (wheat protein hydrolyzate chelated selenium, WPH-Se) was prepared by chelating the hydrolyzate of wheat protein hydrolyzed by alkaline protease (WPH) with selenium, its preparation process was optimized; and structural and functional properties were investigated. The results showed that the highest selenium content of 10.97 mg/g was obtained in the chelate under the optimal conditions (peptide/selenium mass ratio 2:1, temperature 80°C, pH 8, time 60 min). UV-Vis, FTIR, DSC and SEM provided more information for the characterization of WPH-Se. During the chelating process, selenium ions might be effectively bound to WPH through carboxyl, carbonyl and amino ligands, and the C=O bond and -NH, -OH groups might be the sites. At different pHs, the solubility of WPH-Se was generally lower than that of WPH, which reached a maximum of 32.69% at pH 6. The EAI of WPH-Se was higher than that of WPH, which reached a maximum of 0.84 m2/g, and the ESI reached a maximum of 47.3 min at pH 10. The free sulfhydryl content of WPH-Se was greater than that of WPH, which reached a maximum of 12.78 μmol/g at pH 8. WPH-Se was superior to WPH in terms of foaming ability and emulsification properties. WPH-Se contained a certain amount of aromatic amino acids (7.962%) and a relatively high amount of hydrophobic amino acids (38.490%), and had high nutritional value. Wheat protein peptide chelated selenium would be a useful functional additive, this study would provide data to support further research and application of selenium dietary supplements.
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Mardiyah, Ulfatul, Jasila, Ismi, Arianty, Devi
المصدر: Samakia : Jurnal Ilmu Perikanan; Vol. 15 No. 1 (2024): Samakia: Jurnal Ilmu Perikanan; 69-75 ; Samakia : Jurnal Ilmu Perikanan; Vol 15 No 1 (2024): Samakia: Jurnal Ilmu Perikanan; 69-75 ; 2503-2283 ; 2086-3861 ; 10.35316/jsapi.v15i1
مصطلحات موضوعية: trash fish, protein hydrolyzate, flavoring, ikan rucah, hidrolisat protein, penyedap rasa
الوصف: Producing protein hydrolysates from trash fish is important to increase the added value and utilization of trash fish itself. The hydrolysis process of trash fish is carried out enzymatically using the enzyme bromelain to produce peptide chains and umami amino acids such as glutamic acid. The aim of this research was to determine the effect of variations in the addition of bromelain enzymes to pineapple fruit on glutamic acid levels, organoleptic properties, and the proximate content of trash fish hydrolyzate as a natural flavoring. The design of this research was an experimental study using a completely randomized design (CRD) with levels of pineapple extract and bromelain enzyme addition of 10%, 15%, and 20%. The results of soluble protein testing and organoleptic tests were carried out using analysis of variance (ANOVA). Further testing uses the Duncan test. to determine the best treatment using the effectiveness index test. The results of organoleptic testing of trash fish hydrolyzate show that differences in pineapple juice concentration (bromelain enzyme) of 10% (P1), 15% (P2), and 20% (P3) have a significant effect on consumer acceptability based on taste and aroma attributes. Meanwhile, the color attributes of trash fish hydrolyzate did not differ significantly between treatments. The highest monosodium glutamate content was found in the third treatment (P3; 20%). The water content, ash content, fat content, and protein content of the trash fish hydrolyzate with the best treatment (P3; 20%) were respectively 95.11%, 6.50%, 3.44%, and 82.06%. ; Pembuatan hidrolisat protein yang berasal dari ikan rucah menjadi penting untuk dilakukan demi meningkatkan nilai tambah dan pemanfaatan ikan rucah itu sendiri. Proses hidrolisis ikan rucah dilakukan secara enzimatis menggunakan bantuan enzim bromelin untuk menghasilkan rantai peptida dan asam amino umami seperti asam glutamat. Tujuan penelitian ini untuk mengetahui pengaruh variasi penambahan enzim bromelin pada buah nanas terhadap kadar asam glutamat, sifat ...
وصف الملف: application/pdf
العلاقة: https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/4781/2185Test; https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/4781Test
الإتاحة: https://doi.org/10.35316/jsapi.v15i1.4781Test
https://doi.org/10.35316/jsapi.v15i1Test
https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/4781Test -
3دورية أكاديمية
المؤلفون: Andi Nur Faiziah Palla, Metusalach, Nursinah Amir
المصدر: International Journal of Applied Biology, Vol 6, Iss 2, Pp 222-229 (2022)
مصطلحات موضوعية: grouper fish, enzyme bromelain, protein hydrolyzate, Microbiology, QR1-502, Zoology, QL1-991
الوصف: Grouper is one of the demersal fish groups that are abundant in Indonesian marine waters. In addition, the high market demand for this fish has also increased its main production technique as an export product. One example of a product from this fish is fish fillet which still leaves waste. Offal is an example of a by-product of grouper which is underutilized so that it is of low value in the market and as a resource. The high protein content of fish offal can be used as a raw material in the manufacture of protein hydrolysates which of course require the role of proteolytic enzymes. Bromelain enzyme which is a proteolytic enzyme that is protease. This study aims to determine the effect of the bromelain enzyme concentration obtained from pineapple crude extract on the quality of the protein hydrolyzate of grouper offal. The experimental design used in this study was a Factorial complete randomized design with different enzyme concentrations (4, 6, 8, 10). and 12%) and the difference in water bath time (4, 6, 8, and 10 hours). The results showed the bromelain enzyme concentration had a very significant effect on the yield and degree of hydrolysis of snapper offal, and observations of the proximate results showed the potential utilization of hydrolyzed protein of fish offal as a food source.
وصف الملف: electronic resource
العلاقة: https://journal.unhas.ac.id/index.php/ijoab/article/view/24091Test; https://doaj.org/toc/2580-2410Test; https://doaj.org/toc/2580-2119Test
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4دورية أكاديمية
المصدر: International Journal of Food Properties, Vol 25, Iss 1, Pp 187-203 (2022)
مصطلحات موضوعية: ribbon fish protein, protein size, secondary structure, dpph, protein hydrolyzate, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف: Fish protein hydrolyzates (FPH) are breakdown products of hydrolysis and are gaining importance in the field of nutraceuticals and functional foods due to their bioactive properties, high nutritional value, solubility, and digestibility. This study aimed to evaluate the effect of hydrolysis time (1–5 h) on the functional properties of FPH prepared from ribbon fish by using the alcalase enzyme. Results showed that the enzymatic hydrolysis time affected the protein content, degree of hydrolysis (DH) and properties of protein hydrolyzates. The protein content of hydrolyzates was significantly (P
وصف الملف: electronic resource
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5دورية أكاديمية
المؤلفون: Tan Hui Yan, Sue Lian Mun, Jia Lin Lee, Seng Joe Lim, Nur Aliah Daud, Abdul Salam Babji, Shahrul Razid Sarbini
المصدر: International Journal of Food Properties, Vol 25, Iss 1, Pp 252-277 (2022)
مصطلحات موضوعية: edible bird’s nest, protein hydrolyzate, glycoprotein, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف: The swiftlet’s nest is an edible bird’s nest (EBN) produced from dried gelatinized saliva secreted by swiftlets during the breeding season. It is widely used in industries for its high nutritional values and health benefits. However, the utilization of ESN is restricted due to its physicochemical properties, such as insolubility. The recently invented bioactive ESN hydrolyzate is reported to improve the ESN’s solubility, functional and nutritional properties to broaden its application. This study has produced bioactive ESN hydrolyzates with different hydrolysis periods to investigate the optimum conditions to achieve maximized degree of hydrolysis (DH) and to compare the physicochemical differences. The result revealed that optimum ESN hydrolysis was at 90 minutes, in which the DH and enhanced solubility (three folds) indicated a complete breakdown of glycoprotein into bioactive glycopeptide. This result is in line with the physicochemical analyses result. The hydrolysis has significantly decreased (p ≤ .05) the ESN protein content, while the levels for peptide, glycopeptide, polysaccharides, and sialic acid showed the opposite. Interestingly, the amino acid from raw ESN and hydrolyzates in all incubation periods showed no significant difference (p ≤ .05). This result suggests that the ESN biological properties remained unchanged with alcalase hydrolysis. Therefore, the findings in this study confirm the feasibility of bioactive ESN hydrolyzate as a versatile product suitable for various industries in utilizing ESN in whole instead of as extracts.
وصف الملف: electronic resource
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6دورية أكاديمية
المؤلفون: C.S. Hamit, K.C. Nam, E.D.N.S. Abeyrathne
المصدر: Applied Phycology, Vol 3, Iss 1, Pp 73-82 (2022)
مصطلحات موضوعية: Bioactive peptides, functional properties, protein hydrolyzate, Ulva lactuca, Sargassum crassifolium, Aquaculture. Fisheries. Angling, SH1-691, Environmental sciences, GE1-350
الوصف: Bioactive peptides of marine macroalgae consist of various functional properties. Ulva lactuca and Sargassum crassifolium are economically important, abundant green and brown macroalgae species in Sri Lanka that are rich in bioactive and functional components. However, few studies have been conducted to identify these bioactive and functional components of seaweeds in the local context. The aim of this study was to determine the best method to generate bioactive peptides from crude water extracts of Ulva lactuca and S. crassifolium and determine the functional properties of their hydrolyzates. Crude proteins of U. lactuca (sample: deionized water, 1:4) and S. crassifolium (sample: deionized water, 1:3) were extracted with water, using previously developed method and then subjected to protein hydrolysis by using papain (65°C, pH 6.00–7.00), α-chymotrypsin (37°C, pH 7.00–8.00), elastase (25°C, pH 8.0–8.50), and protease (60°C, pH 6.50–8.50) enzymes (1:100) under their optimum pH and temperatures for 0, 3, 6, 9, 12, 24 hours followed by heat inactivation at 100°C for 15 min. The best enzyme treatment was selected by conducting 15% SDS PAGE. Accordingly, proteins treated with enzymes followed by heat inactivation at 100°C for 15 min were selected as the best after considering the SDS-PAGE images. These hydrolyzates were used to determine the antioxidant activity (DPPH scavenging activity assay) and metal chelating activity (ferrozine method). Apart from peptides generated by elastase, all protein hydrolyzates had strong antioxidant activity (p
وصف الملف: electronic resource
العلاقة: https://doaj.org/toc/2638-8081Test
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7دورية أكاديمية
المصدر: Animal Production: Indonesian Journal of Animal Production, Vol 24, Iss 2, Pp 97-103 (2022)
مصطلحات موضوعية: chicken slaughterhouse, protein hydrolyzate, antioxidant, feed additive, Animal culture, SF1-1100
الوصف: Ensuring food safety in livestock requires specific feeding technology in agriculture by using feed additives in the form of antibiotics, prebiotics, probiotics, acidifiers, hormones and enzymes. Bioactive peptides improve the health status of humans and animals. Protein hydrolysis produce peptides that are safe, quickly metabolizable, less risky for livestock products to have contaminant residue. Bioactive peptides are still bound to the original protein, so they need to be released through an enzymatic process. This research explored the potential of chicken slaughterhouse waste to produce biopeptides by hydrolyzing proteins using various proteolytic enzymes. The slaughterhouse waste included chicken feet, intestines, filleting waste and blood plasma. The proteolytic enzymes used were papain, bromelain, protease by Rhizopus oligosphorus, probiotic protease. The observed variables were dissolved protein content with and without precipitation, protein hydrolyzate content, and the degree of enzyme hydrolysis. The research was conducted using exploratory methods. The results showed that the dissolved protein content in the chicken slaughterhouse waste protein concentrate was 1,585 mg/ml (feet), 2,361 mg/ml (intestines), 1,787 (filleting waste) and 2,372 mg/ml (blood plasma). Blood plasma protein concentrate showed the highest yield among other chicken slaughterhouse waste protein concentrates, namely 0.14 mg/ml (hydrolysis of papain), 0.18 mg/ml (hydrolysis of bromelain), 0.56 mg/ml (hydrolysis of R.oligosphorus protease) 0.68 mg/ml (hydrolysis of probiotic proteases). The highest degree of hydrolysis was shown in blood plasma hydrolyzates using probiotic protease enzymes, namely 28.72%. The highest antioxidant activity was 92.92% as observed in chicken feet protein hydrolyzate which was hydrolyzed using papain. Therefore, chicken feet, intestines and fillet waste can produce protein concentrates through precipitation using ammonium sulfate, and plasma using acetone. The highest protein concentration was in blood plasma protein which also produced the highest hydrolysis from hydrolyzing blood plasma proteins with hydrolyzed probiotic protease. The highest antioxidant activity was observed in chicken feet protein hydrolyzate which was hydrolyzed using papain enzyme and incubated for 6h.
وصف الملف: electronic resource
العلاقة: http://animalproduction.id/index.php/JAP/article/view/133Test; https://doaj.org/toc/1411-2027Test; https://doaj.org/toc/2541-5875Test
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8كتاب
المؤلفون: Souza, Ayla Jordânia Oliveira Castro de
المساهمون: Pires, Caroline Roberta Freitas, Santos, Viviane Ferreira dos
مصطلحات موضوعية: Hidrolisado proteico, Peixe, Carne Mecanicamente Separada, Empanado, Protein hydrolyzate, Fish, Mechanically Separated Meat, Breaded, CNPQ::CIENCIAS DA SAUDE::NUTRICAO
الوصف: The production and demand for fish has increased worldwide. Allied to this, there is the production of waste from its processing, such as mechanically separated meat. This residue obtained from filleting can be used in fertilization, animal feed and also in human food. Another alternative that has been explored with this residue is its use for the production of protein hydrolysates and their inclusion in foods. The objective of this work was to produce protein hydrolyzate of Tambatinga from mechanically separated meat using the papain enzyme and add these hydrolysates in breaded products. The production of hydrolysates was carried out by combining the factors enzyme concentration (2.0; 1.0; 0.66; 0.33; and 0.22%) and hydrolysis time (40 and 60 minutes). The hydrolysates obtained were characterized as to the degree of hydrolysis and percentage of free radical scavenging. Then, breaded products were produced with three concentrations of the hydrolyzate (7%, 10% and 13%) that were characterized as to their nutritional composition. The mechanically separated meat of Tambatinga proved to be an excellent substrate for obtaining protein hydrolyzate, since it presented about 20% of its composition corresponding to the protein. The percentage of free radical scavenging was influenced by hydrolysis time and enzyme concentration. The addition of protein hydrolyzate in breaded products produced with mechanically separated meat from tambatinga is a viable alternative for increasing protein in the product, due to the high demand by bodybuilders and to be used in a high protein diet for those who need supplementation. ; A produção e demanda de pescado tem aumentado no mundo inteiro. Aliado a isso, ocorre a produção de resíduos oriundos do seu processamento, como a carne mecanicamente separada. Esse resíduo obtido a partir da filetagem pode ser utilizado na adubação, alimentação animal e também na alimentação humana. Outra alternativa que vem sendo explorada com este resíduo, consiste na sua utilização para a produção de ...
وصف الملف: application/pdf
العلاقة: SOUZA, Ayla Jordânia Oliveira Castro de. Hidrólise enzimática para agregação de valor a Carne Mecanicamente Separada (CMS) de tambatinga (colossoma macropomum, piaractus brachypomus), e sua inclusão em empanados de peixe. 30f. Monografia (Graduação). Curso de Nutrição. Universidade Federal do Tocantins. Palmas, 2022.; http://hdl.handle.net/11612/5921Test
الإتاحة: http://hdl.handle.net/11612/5921Test
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9دورية أكاديمية
المؤلفون: Jenny Ann John, Bikash C. Ghosh
المصدر: Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-13 (2021)
مصطلحات موضوعية: Whey protein hydrolyzate, Enriched milk, Electrophoresis, ACE inhibition activity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف: Abstract Whey proteins provide an excellent source of low-molecular-weight bioactive peptides with important functional properties and bioactivities like antihypertensive, opioid, and antimicrobial effects. Presence of peptide molecules with lower molecular weight has a great role in food for health promotion. In this investigation, the release of low-molecular-weight peptides from whey protein concentrate was attempted by using enzymatic digestion. The hydrolyzate was then incorporated into milk to obtain enriched milk (EM) with low-molecular-weight peptides. Based on sensory analysis of EM, electrophoretic and RP-HPLC studies, hydrolyzates of 10% protein (degree of hydrolysis 5%; enzyme/ substrate E/S, 1:50) were finally incorporated into milk at 20% (v/v) to develop an acceptable product enriched with low-molecular-weight peptides. EM had higher protein content, viscosity and emulsifying properties than control milk with 3% fat. It is recommended that EM should not be sterilized as it results in coagulation, but can be safely pasteurized and spray dried without any undesirable effects. Maximum ACE-inhibition activity was obtained in hydrolyzate, followed by EM. This study is expected to boost the opportunity for the dairy industry to venture further into the nutraceutical dairy market. Graphical abstract
وصف الملف: electronic resource
العلاقة: https://doaj.org/toc/2661-8974Test
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10دورية أكاديمية
المؤلفون: Luis Olivera‐Montenegro, Ivan Best, Alonso Gil‐Saldarriaga
المصدر: Food Science & Nutrition, Vol 9, Iss 1, Pp 574-582 (2021)
مصطلحات موضوعية: antioxidant activity, enzymatic hydrolysis, protein hydrolyzate, quinoa, supercritical fluid, Nutrition. Foods and food supply, TX341-641
الوصف: Abstract The effect of two pretreatments on the antioxidant activity was evaluated in quinoa protein hydrolysate, using supercritical CO2 extraction and ethanol as cosolvent, this type of pretreatment was compared to a conventional petroleum ether extraction method without recovery of bioactive compounds. The extractions were carried out at a temperature of 55°C and a pressure of 23 MPa using ethanol (7–8 g quinoa/100 ml); the CO2 mass flow was 35 g/min, the extraction time was 240 min and the particle size was 500 µm, enzyme COROLASE® 7089 was applied for enzymatic hydrolysis, finally ABTS test assessed antioxidant activity. A significant effect was found on the degree of hydrolysis (23.93%) and antioxidant activity (1,181.64 μmol TE/g protein) compared to a conventional method (24.33%) and (1,448.84 μmol TE/g protein). In conclusion, our results suggest that the use of supercritical CO2 and the addition of ethanol as cosolvent are the interesting green technology, to recovery oil and separate phenolic compounds prior to enzymatic hydrolysis to avoid interference with biological activities from quinoa protein hydrolysates, and shows highest antioxidant activity to be incorporate in food products.
وصف الملف: electronic resource
العلاقة: https://doaj.org/toc/2048-7177Test
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