Effects of the Extent of Enzymatic Hydrolysis on Functional Properties of Shark Protein Hydrolysate

LWT ◽  
1997 ◽  
Vol 30 (3) ◽  
pp. 266-272 ◽  
Author(s):  
F.M. Diniz ◽  
A.M. Martin
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Protein Hydrolysate

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.

Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate

2009 ◽  
Vol 4 (6) ◽  
pp. 226-240 ◽  
Author(s):  
Philip John Kanu ◽  
Jestina Baby Kanu ◽  
Edward H. Sandy ◽  
Joseph B.A. Kande ◽  
Philip M.P. Mornya ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Protein Hydrolysate ◽  
Hydrolysis Of

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

Evaluation of physicochemical and functional properties of spray‐dried protein hydrolysate from non‐penaeid shrimp ( Acetes indicus )

2019 ◽  
Vol 100 (1) ◽  
pp. 50-58 ◽  
Author(s):  
Vignaesh Dhanabalan ◽  
Martin Xavier ◽  
Lakshmi N Murthy ◽  
Kurukkan K Asha ◽  
Amjad K Balange ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Hydrolysate ◽  
Penaeid Shrimp ◽  
Physicochemical And Functional Properties ◽  
Spray Dried
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