Impact of Peptidase Activities on Plant Protein Hydrolysates Regarding Bitter and Umami Taste

2020 ◽  
Author(s):  
Kora Kassandra Großmann ◽  
Michael Merz ◽  
Daniel Appel ◽  
Thorn Thaler ◽  
Lutz Fischer
Keyword(s):  
Protein Hydrolysates ◽  
Plant Protein ◽  
Umami Taste

Use of plant protein hydrolysates for varicella virus production in Serum-Free Medium

2005 ◽  
Vol 27 (4) ◽  
pp. 243-248 ◽  
Author(s):  
Bok-Hwan Chun ◽  
Yong Kwon Lee ◽  
Won-Gi Bang ◽  
Namhyun Chung
Keyword(s):  
Virus Production ◽  
Protein Hydrolysates ◽  
Plant Protein ◽  
Serum Free Medium ◽  
Free Medium ◽  
Serum Free ◽  
Varicella Virus

scholarly journals Plant protein hydrolysates support CHO-320 cells proliferation and recombinant IFN-γ production in suspension and inside microcarriers in protein-free media

2004 ◽  
Vol 44 (3) ◽  
pp. 103-114 ◽  
Author(s):  
J. S. Ballez ◽  
J. Mols ◽  
C. Burteau ◽  
S. N. Agathos ◽  
Y. J. Schneider
Keyword(s):  
Protein Hydrolysates ◽  
Plant Protein ◽  
Ifn Γ ◽  
Free Media

Plant protein hydrolysates as fish fry feed in aquaculture. Hydrolysis of rapeseed proteins by an enzyme complex from king crab hepatopancreas

2017 ◽  
Vol 53 (6) ◽  
pp. 680-687 ◽  
Author(s):  
T. A. Muranova ◽  
D. V. Zinchenko ◽  
S. V. Kononova ◽  
N. A. Belova ◽  
A. I. Miroshnikov
Keyword(s):  
Protein Hydrolysates ◽  
Plant Protein ◽  
Enzyme Complex ◽  
King Crab ◽  
Rapeseed Proteins ◽  
Crab Hepatopancreas ◽  
Hydrolysis Of

Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types

2017 ◽  
Vol 13 (3) ◽  
Author(s):  
Eric Karangwa ◽  
Jean de Dieu Habimana ◽  
Yu Jingyang ◽  
Nicole Murekatete ◽  
Xiaoming Zhang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Protein Hydrolysates ◽  
Sensory Characteristics ◽  
Total Amino Acid ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Umami Taste ◽  
Sunflower Protein ◽  
Colour Development ◽  
Pentose Sugars

Abstract The effect of different sugar types on the sensory characteristics of Maillard reaction products (MRPs) obtained from sunflower protein hydrolysates was evaluated. MRPs were prepared at 120 °C for a time of 2 h and a pH of 7.4. Results showed that the browning intensity, colour development and free and total amino acids of MRPs were highly affected by the sugar types. Peptide-xylose-cysteine (PXC) were more dark-brown in colour with lower free and total amino acid (FAA and TAA) content compared to the other MRPs. However, PXC showed great mouthfulness and continuity taste with stronger meat-like flavour and umami taste compared to MRPs. MRPs from hexose except PGaC, showed acceptable mouthfulness and continuity taste while PLC and PMC and PGaC showed higher caramel-like flavour and bitter taste. Furthermore, pentose sugars (xylose) were the great precursor of sulphur-containing compounds. It could be concluded that sunflower peptides, xylose, cysteine model system could be a good precursor of flavour enhancers.

scholarly journals Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

2016 ◽  
Vol 15 (4) ◽  
pp. 786-800 ◽  
Author(s):  
Arno G.B. Wouters ◽  
Ine Rombouts ◽  
Ellen Fierens ◽  
Kristof Brijs ◽  
Jan A. Delcour
Keyword(s):  
Functional Properties ◽  
Food Systems ◽  
Protein Hydrolysates ◽  
Plant Protein

Plant protein hydrolysates (plant peptones) as substitutes for animal proteins in embryo culture medium

2009 ◽  
Vol 21 (4) ◽  
pp. 587 ◽  
Author(s):  
F. George ◽  
D. Kerschen ◽  
A. Van Nuffel ◽  
J. F. Rees ◽  
I. Donnay
Keyword(s):  
Culture Medium ◽  
Similar Rate ◽  
Protein Hydrolysates ◽  
Plant Protein ◽  
Fluid Medium ◽  
Anti Oxidant ◽  
The Cost ◽  
Oviduct Fluid

The aim of the present study was to improve the sanitary quality of in vitro-produced bovine embryos by using plant protein hydrolysates (plant peptones) as substitutes for animal proteins. Peptones were compared with bovine serum albumin (BSA) as the protein source in synthetic oviduct fluid medium and the quality of the resulting embryos was determined. Two batches of peptones (wheat and cotton) were selected on the basis of their anti-oxidant properties. When added to the culture medium, both peptones (at 0.56 mg mL–1 for cotton peptone and at 0.18 mg mL–1 for wheat peptone) led to similar developmental and hatching rates compared with 4 mg mL–1 BSA and embryos were equally resistant to freezing and able to elongate after transfer. Surprisingly, a significant decrease in reduced glutathione (GSH) content was observed when embryos were produced with plant peptone instead of BSA. Supplementation of the culture medium with precursors of GSH (cysteine and β-mercaptoethanol) significantly increased the GSH content. A shift of the sex ratio towards male embryos was seen for Day 8 embryos cultured with wheat peptone, whereas no shift was observed for embryos cultured in the presence of BSA or polyvinylpyrrolidone. In conclusion, culture with plant peptones enables embryos to be obtained at a similar rate and of similar quality to that seen following the use of BSA. The use of the plant peptones increased the sanitary quality of the embryos and decreased the cost of embryo production.

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