scholarly journals Slaughterhouse By-Product Valorization: Hydrolysis Degree Modification for Higher Antimicrobial Recovery by Electroseparation

2020 ◽  
Author(s):  
Rémi Przybylski ◽  
Laurent Bazinet ◽  
Mostafa Kouach ◽  
Jean-François Goossens ◽  
Pascal Dhulster ◽  
...  
Keyword(s):  
Hydrolysis Degree ◽  
Degree Modification

Effects of Enzyme Types and Extraction Conditions on Protein Recovery and Antioxidant Properties of Hydrolysed Proteins Derived from Defatted Lemna minor

2021 ◽  
Author(s):  
Hai Chi Tran ◽  
Hong Anh Thi Le ◽  
Thanh Thanh Le ◽  
Van Man Phan
Keyword(s):  
Enzymatic Hydrolysis ◽  
Antioxidant Activities ◽  
Lemna Minor ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Good Method ◽  
Alkaline Treatment ◽  
Protein Recovery ◽  
Hydrolysis Time ◽  
Hydrolysis Degree

Lemna minor (L. minor), the common duckweed, contains a high protein substance and is considered as a good source of potential bioactive peptides. The objective of this study is to investigate the effect of enzymatic hydrolysis times (60–180 min) and enzyme concentrations (0.5–3.5%v/w) with Alcalase and Flavourzyme on the recovery, hydrolysis degree (DH), and antioxidant properties of peptides derived from defatted L. minor. The protein recovery, hydrolysis degree (DH), and antioxidant activities obtained by enzymatic were compared with the alkaline treatment method. The results showed that the protein recovery, DH values, and antioxidant activities were enhanced by increasing the enzyme concentration and hydrolysis time. Specifically, the recovery of protein and DH values reached the highest level after the enzymatic hydrolysis by Flavourzyme or Alcalase at 1.5 v/w enzyme for 120 min. At the same enzymatic hydrolysis condition, the samples hydrolyzed by Flavourzyme had a higher inhibitory effect on the ABTS•+ and DPPH•+ radical scavenging than those hydrolyzed by Alcalase and the alkaline treatment. Further study also showed that the DH values, amino acid contents, and antioxidant activities of the protein extracts were positively correlated. Thus, the extractions with Flavourzyme and Alcalse were a good method to produce a significant amount of amino acids and smaller peptides.

The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction

2018 ◽  
Vol 13 (1) ◽  
pp. 521-535 ◽  
Author(s):  
Xinru Xu ◽  
Yingying Zheng ◽  
Huanlu Song ◽  
Lin Gong ◽  
Wenqing Pan
Keyword(s):  
Bone Marrow ◽  
Enzymatic Hydrolysis ◽  
Maillard Reaction ◽  
Bovine Bone ◽  
Hydrolysis Degree

scholarly journals Hydrolysis Activity of Virgin Coconut Oil Using Lipase from Different Sources

Scientifica ◽  
2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
T. A. V. Nguyen ◽  
Truong D. Le ◽  
Hoa N. Phan ◽  
Lam B. Tran
Keyword(s):  
Time Course ◽  
Candida Rugosa ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Porcine Pancreas ◽  
Hydrolysis Degree ◽  
Porcine Pancreas Lipase ◽  
Hydrolysis Process ◽  
Hydrolysis Of ◽  
Different Sources

Two types of lipase, Candida rugosa lipase (CRL) and porcine pancreas lipase (PPL), were used to hydrolyze virgin coconut oil (VCO). The hydrolysis process was carried out under four parameters, VCO to buffer ratio, lipase concentration, pH, and temperature, which have a significant effect on hydrolysis of lipase. CRL obtained the best hydrolysis condition at 1 : 5 of VCO to buffer ratio, 1.5% of CRL concentration, pH 7, and temperature of 40°C. Meanwhile, PPL gave different results at 1 : 4 of VCO to buffer ratio, 2% of lipase concentration, pH 7.5, and 40°C. The highest hydrolysis degree of CRL and PPL was obtained after 16 hours and 26 hours, reaching 79.64% and 27.94%, respectively. Besides, the hydrolysis process was controlled at different time course (every half an hour) at the first 4 hours of reaction to compare the initial hydrolysis degree of these two lipase types. FFAs from hydrolyzed products were isolated and determined the percentage of each fatty acid which contributes to the FFAs mixture. As a result, medium chain fatty acids (MCFAs) made up the main contribution in composition of FFAs and lauric acid (C12) was the largest segment (47.23% for CRL and 44.23% for PPL).

scholarly journals Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2297
Author(s):  
Alvaro Villanueva-Lazo ◽  
Sergio Montserrat-de la Paz ◽  
Noelia Maria Rodriguez-Martin ◽  
Francisco Millan ◽  
Cecilio Carrera ◽  
...  
Keyword(s):  
Food Industry ◽  
Antioxidant Properties ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Intact Protein ◽  
Physicochemical Composition ◽  
Hydrolysis Degree ◽  
Antihypertensive Properties ◽  
Better Than

Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the other eight CPHs were hydrolyzed by the action of Flavourzyme, an exoprotease. Alcalase-obtained CPHs showed significant antihypertensive properties particularly, the CPH obtained after 15 min of hydrolysis with Alcalase (CPH15A), which showed a 36.2% hydrolysis degree. In addition, CPH15A increased the antioxidant capacity compared to CPI. The CPH15A physicochemical composition was characterized and compared to chia defatted flour (CDF) and CPI, and its techno-functional properties were determined by in vitro experiments through the analysis of its oil absorption capacity, as well as the capacity and stability of foaming and emulsifying, resulting in an emulsifier and stabilizer better than the intact protein. Therefore, the present study revealed that CPH15A has potent antihypertensive and antioxidant properties and can constitute an effective alternative to other plant protein ingredients sources that are being used in the food industry.

scholarly journals Counting and degree modification*

2008 ◽  
pp. 139-161 ◽  
Author(s):  
Jenny Doetjes
Keyword(s):  
Degree Modification

scholarly journals Nanosized TiO2Photocatalyst Powder via Sol-Gel Method: Effect of Hydrolysis Degree on Powder Properties

2009 ◽  
Vol 2009 ◽  
pp. 1-8 ◽  
Author(s):  
Nor Hafizah ◽  
Iis Sopyan
Keyword(s):  
Crystal Structure ◽  
Surface Area ◽  
Sol Gel ◽  
Xrd Analysis ◽  
Gel Method ◽  
Sol Gel Method ◽  
Hydrolysis Degree ◽  
Method Effect ◽  
Powder Properties ◽  
Dta Curves

NanosizedTiO2powder was synthesized via sol-gel method using titanium tetraisopoxide (TPT) as the precursor. Mol ratios of water to TPT were varied from 1 (Powder A), 2 (Powder B), 3 (Powder C), and 4 (Powder D) to evaluate effect of hydrolysis degree. TG/DTA curves showed that amorphous phase turned to anatase crystal structure at ca. 415, 337, 310, and339∘C for Powders A, B, C, and D, respectively. XRD analysis showed that all the synthesizedTiO2powders were 100% in anatase form with Powders B and C showing considerably higher crystallinities. The powders obtained at lower water to TPT mol ratios were spherical in shape and they became bar-like shapes higher mol ratios. The lower hydrolysis degree led to higher surface area of the Powder A (24.8 m2/g) compared to Powder B (14.6 m2/g). From phenol photocatalytic measurement, Powder B was the most efficient attributed to its higher crystallinity.

Undertreatment of Cardiac Risk Factors in Adolescents with Renal Failure

2001 ◽  
Vol 21 (3_suppl) ◽  
pp. 285-289 ◽  
Author(s):  
Uwe Querfeld
Keyword(s):  
Risk Factors ◽  
Renal Disease ◽  
Chronic Renal Disease ◽  
Normal Population ◽  
Cardiac Risk ◽  
Uremic Cardiomyopathy ◽  
Degree Modification ◽  
Stage Renal Disease ◽  
End Stage ◽  
Lower Morbidity

Cardiovascular disease (CVD) is the most common cause of death in adults with end-stage renal disease and after renal transplantation, and the relative excess of mortality is greatest in the young. The most likely explanation is the dramatic accumulation of both classical and uremic risk factors leading to atherosclerosis, uremic vasculopathy, and uremic cardiomyopathy. Prospective studies have established the significance of classical and uremic risk factors for the occurrence of CVD in the normal population and in the population with chronic renal disease alike. However, whether and to what degree modification of risk factors by therapeutic intervention can lower morbidity and mortality rates is as yet unknown.

Sign in / Sign up

Export Citation Format

Share Document