High pressure and the enzymatic hydrolysis of soybean whey proteins

2004 ◽  
Vol 85 (4) ◽  
pp. 641-648 ◽  
Author(s):  
Elena Peñas ◽  
Guadalupe Préstamo ◽  
Rosario Gomez
Keyword(s):  
High Pressure ◽  
Enzymatic Hydrolysis ◽  
Whey Proteins ◽  
Soybean Whey ◽  
Hydrolysis Of

Enzymatic Hydrolysis of Anchovy Using Medium-High Pressure Pilot Plant Scale Systems

2016 ◽  
Vol 20 (4) ◽  
pp. 314-320 ◽  
Author(s):  
Hwa-Jin Lee ◽  
◽  
Eun Bang ◽  
Sun-Young Lee ◽  
Ye-Won In ◽  
...  
Keyword(s):  
High Pressure ◽  
Enzymatic Hydrolysis ◽  
Pilot Plant ◽  
Pilot Plant Scale ◽  
Hydrolysis Of

GMC-fuzzy control of pH during enzymatic hydrolysis of cheese whey proteins

2004 ◽  
Vol 28 (9) ◽  
pp. 1661-1672 ◽  
Author(s):  
Ruy Sousa ◽  
Gustavo P. Lopes ◽  
Gilson A. Pinto ◽  
Paulo I.F. Almeida ◽  
Roberto C. Giordano
Keyword(s):  
Enzymatic Hydrolysis ◽  
Fuzzy Control ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Hydrolysis Of

scholarly journals Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins

2012 ◽  
pp. 33-41 ◽  
Author(s):  
Zorica Knezevic-Jugovic ◽  
Andrea Stefanovic ◽  
Milena Zuza ◽  
Stoja Milovanovic ◽  
Sonja Jakovetic ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Antioxidant Activity ◽  
High Pressure ◽  
Enzymatic Hydrolysis ◽  
Enzymatic Reaction ◽  
Egg White ◽  
Degree Of Hydrolysis ◽  
Egg White Proteins ◽  
Hydrolysis Of ◽  
Ultrasound Pretreatment

The objectives of this study were to examine the effect of sonication and high-pressure carbon dioxide processing on proteolytic hydrolysis of egg white proteins and antioxidant activity of the obtained hydrolysates. It appeared that the ultrasound pretreatment resulted in an increase in the degree of hydrolysis of the enzymatic reaction while the high-pressure carbon dioxide processing showed an inhibition effect on the enzymatic hydrolysis of egg white proteins to some extent. The antioxidant activity of the obtained hydrolysates was improved by ultrasound pretreatment of egg white proteins at the pH 8.3. Thus, the combination of ultrasound pretreatment at the pH 8.3 and subsequent enzymatic hydrolysis with alcalase at 50?C and pH 8.0 could offer a new approach to the improvement of the functional properties of egg white proteins and their biological activity.

High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins

2016 ◽  
Vol 38 ◽  
pp. 294-301 ◽  
Author(s):  
V. Ambrosi ◽  
G. Polenta ◽  
C. Gonzalez ◽  
G. Ferrari ◽  
P. Maresca
Keyword(s):  
Hydrostatic Pressure ◽  
Enzymatic Hydrolysis ◽  
High Hydrostatic Pressure ◽  
Whey Proteins ◽  
Hydrolysis Of
Sign in / Sign up

Export Citation Format

Share Document