scholarly journals Enzymatic Hydrolysis of Defatted Antheraea pernyi (Lepidoptera: Saturniidae) Pupa Protein by Combined Neutral Protease Yield Peptides With Antioxidant Activity

2021 ◽  
Vol 21 (2) ◽  
Author(s):  
Shuhui Ma ◽  
Xuejun Li ◽  
Yongxin Sun ◽  
Rui Mi ◽  
Yajie Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Enzyme Concentration ◽  
Activity Assay ◽  
Antioxidant Peptides ◽  
Hydrolysis Time ◽  
Antheraea Pernyi ◽  
Hydrolysis Temperature ◽  
High Antioxidant Activity ◽  
Hydrolysis Of ◽  
Neutral Proteases

Abstract In this study, peptides were prepared from defatted Antheraea pernyi (Lepidoptera: Saturniidae) pupa protein via hydrolysis with combined neutral proteases. Single-factor tests and response surface methodology (RSM) were used to determine the optimal hydrolysis condition suitable for industrial application. Optimal hydrolysis of the defatted pupa protein was found to occur at an enzyme concentration of 4.85 g/liter, a substrate concentration of 41 g/liter, a hydrolysis temperature of 55°C, and a hydrolysis time of 10 h and 40 min. Under these conditions, the predicted and actual rates of hydrolysis were 45.82% and 45.75%, respectively. Peptides with a molecular weight of less than 2,000 Da accounted for 90.5% of the total peptides generated. Some of the peptides were antioxidant peptides as revealed by sequencing and functional analysis. The antioxidant activity of the mixed peptides was subsequently confirmed by an antioxidant activity assay. The results showed that peptides with high antioxidant activity could be obtained from the hydrolysis of A. pernyi pupa protein.

scholarly journals Effect of Hydrolysis on Tannin and Carotenoid Contents, and Antioxidant Activity of Pouteria campechiana

2021 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Hien Xuan Tran ◽  
Huong Lien Huynh ◽  
Thanh Trung Nguyen
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Enzyme Concentration ◽  
Scientific Data ◽  
Hydrolysis Time ◽  
Ic50 Value ◽  
Hydrolysis Temperature ◽  
Medicinal Properties ◽  
Highly Correlated ◽  
Hydrolysis Conditions

The medicinal properties of Pouteria campechiana fruit in Vietnam currently have not been studied much. This study was conducted to evaluate hydrolysis's effect on the carotenoid, tannin, and antioxidant activity through the correlation between IC50 and TPC values of Pouteria campechiana extract. This study examined hydrolysis conditions, such as enzyme type, enzyme concentration, temperature, and hydrolysis time. Experimental results showed that at pectinase enzyme concentration of 0.6 wt%, cellulase enzyme concentration of 0.6 wt%, at hydrolysis temperature of 600C, and 65 minutes for hydrolysis, the study found carotenoid of 115.14±4.14 (µg/g) and tannin of 45.88±2.37 (mgTAE/g)in the extract. IC50 value (7.82±0.21 mg/mL) and TPC content were highly correlated (R2=0.98). This study's results contributed to the provision of valuable scientific data on Pouteria campechiana fruit, especially for the food industry

scholarly journals Effect of Temperature, pH, Enzyme to Substrate Ratio, Substrate Concentration and Time on the Antioxidative Activity of Hydrolysates from Goat Milk Casein by Alcalase

2016 ◽  
Vol 20 (2) ◽  
pp. 29-38 ◽  
Author(s):  
Guowei Shu ◽  
Bowen Zhang ◽  
Qian Zhang ◽  
Hongchang Wan ◽  
Hong Li
Keyword(s):  
Substrate Concentration ◽  
Superoxide Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Goat Milk ◽  
Scavenging Activity ◽  
Antioxidant Peptides ◽  
Hydrolysis Time ◽  
Hydrolysis Temperature ◽  
Milk Casein

Abstract The effect of hydrolysis temperature (45, 50, 55, 60 and 65°C), pH (7.0, 7.5, 8.0, 8.5 and 9.0), enzyme to substrate (E/S) ratio (1.0, 1.5, 2.0, 2.5 and 3.0%), substrate concentration (2, 3, 4, 5 and 6%) and hydrolysis time (30-240min) on antioxidant peptides hydrolysated from goat’s milk casein by Alcalase was investigated using single factor experiment. In order to obtain high DPPH radical-scavenging activity, metal-chelating activity and superoxide radical scavenging activity, the optimal conditions were hydrolysis time of 150 min, temperature of 50°C, pH 8.0, E/S ratio of 2.0% and substrate concentration of 4.0%. The hydrolysis time, hydrolysis temperature, pH, E/S ratio and substrate concentration had a significant influence on degree of hydrolysis, metal-chelating activity, DPPH and superoxide radical scavenging activity on casein hydrolysate of goat milk by Alcalase, the results were beneficial for further provide theoretical basis for production of antioxidant peptides.

Optimization of Antioxidant Silk Fibroin Peptide Hydrolysis Process

2014 ◽  
Vol 1073-1076 ◽  
pp. 1789-1792 ◽  
Author(s):  
Zhen Zhu ◽  
Da Peng Wang ◽  
Yuan Ma ◽  
Xu Yang ◽  
Xiao Juan Wang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Silk Fibroin ◽  
Orthogonal Experiment ◽  
Radical Scavenging ◽  
Enzyme Concentration ◽  
Optimum Conditions ◽  
Peptide Hydrolysis ◽  
Hydrolysis Process ◽  
Hydrolysis Of ◽  
Fibroin Solution

Papain, pancreatin, pepsin, rypsin, neutral protease were used for the enzymatic hydrolysis of silk fibroin solution. It was found that the silk fibroin peptides after hydrolysis by pancreatin exhibited the strongest antioxidant activity, in comparison of five hydrolysed solutions by the pyrogallol method. The pancreatin hydrolysis process was then optimised. The optimum conditions of pancreatin hydrolysis antioxidant activity silk fibroin peptide was determined by orthogonal experiment: reaction time 160min, enzyme concentration 4%,substrate concentration 20mg/ml, pH 8, temperature 38°C. The best hydrolysis under the hydrolyzate on superoxide radical scavenging rate of 72.73%.

scholarly journals OPTIMIZATION FOR BATCH PROTEOLYTIC HYDROLYSIS OF SPENT BREWER’S YEAST BY USING PROTEASES

2018 ◽  
Vol 54 (4A) ◽  
pp. 181
Author(s):  
Nguyen Thi Thanh Ngoc
Keyword(s):  
Ph Value ◽  
Degree Of Hydrolysis ◽  
Optimal Conditions ◽  
Brewer’S Yeast ◽  
Hydrolysis Time ◽  
Brewer's Yeast ◽  
Factors Influencing ◽  
Hydrolysis Temperature ◽  
Hydrolysis Of ◽  
Proteolytic Hydrolysis

The yield of proteolylic hydrolysis for spent brewer’s yeast by protease and aminoacid contents of hydrolysates (the main  factors influencing in taste of hydrolysed product) depends on factors influencing in catalytic activities of enzymes as temperature, pH value, type of used  enzymes and ratio enzyme/substrate. With the purpose to hydrolyse the spent brewer’s yeast for food application, bitterness of hydrolysate takes the firth consideration, and than the yield of hydrolysing process plays economic role. In this paper, it is dealt with determination of optimal conditions to obtain the highest yield of hydrolysis process and the lowest bitterness of hydrolysate (the bitterness is determined by sensory evaluation, expressed equivalently with concentration of quinine). Response surface methodology (RSM) was used to determine optimum condition for batch proteolytic hydrolysis of spent brewer’s yeast. The influencing factors were investigated as temperature (X1): 40 oC–60 oC; pH (X2): 6.0–9.0, ratio E (flavourzyme)/S (X3): 5–10 U/g and hydrolysis time (X4): 6–9 hours. The experimental responses including degree of hydrolysis (Y1) (%) and bitterness of hydrolysate (Y2) (μmol quinine/ml) are performed in second-degree model. The optimal conditions for obtaining high degree of hydrolysis and low bitterness are determined: Ratio of enzyme mixture (alcalase 7.5 U/g and flavourzyme 8.5 U/g), pH 7.5, hydrolysis temperature at 52oC and hydrolysis time 9 hours. Under the optimal conditions, the actual values obtained for the yield of hydrolysis was 40.81  ± 0.044 % and the bitterness equivalently with concentration of quinine was 16.37 ± 0.03 μmol quinine/ml.

scholarly journals Characteristic of Protein Hydrolyzate of Snakehead Fish (Channa striata) Head by Using the Treatment of Different Bromelin Enzyme Concentration and Hydrolysis Time

2019 ◽  
pp. 188-196
Author(s):  
Sri Udayana Tartar ◽  
M Mahendradatta ◽  
Prof. Mursalim ◽  
Prof. Adiansyah
Keyword(s):  
Enzyme Concentration ◽  
Fish Protein ◽  
Food Sector ◽  
Hydrolysis Time ◽  
Protein Hydrolyzate ◽  
Randomized Design ◽  
Channa Striata ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hydrolysis Of

Snakehead fish (Channa striata) has fairly high protein content; hence it has the potential to be utilized as a fish protein hydrolyzate. Fish protein hydrolyzate has great benefits in a food sector; therefore in order to obtain functional food products from fish that meet the standards and to utilize snakehead fish head, then enzymatic hydrolyzate products are made using bromelin enzymes. The research was aimed to determine the physicochemical properties of protein hydrolysates of snakehead fish head. It uses a laboratory experimental using a Completely Randomized Design (CRD). The data obtained were analyzed using ANOVA with further testing to determine whether or not the value was influential with Tukey test. The treatment applied was the difference in protein hydrolyzate of snakehead fish head, i.e the weight of head meat of snakehead fish given the treatment of bromelin enzymes with different percentages (6, 8 and 10%) and with different hydrolysis times (8, 10 and 12 hours). The results of research showed that the best result of treatment were obtained on 10% bromelin enzyme by temperature hydrolysis of 600C for 8 hours with the criteria of a brownish-yellow protein hydrolyzate, and having a water content of 80.40 - 77.79 %, ash 0.65 - 0.12%, protein 21.11 - 18.49%, fat 0.84 - 0.65%, yield 52.22 - 43.69%, pH 7.0 - 6.7, brightness 29.93 -23.13.

scholarly journals Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate

2021 ◽  
Vol 302 ◽  
pp. 02010
Author(s):  
Pratchaya Muangrod ◽  
Wiriya Charoenchokpanich ◽  
Vilai Rungsardthong ◽  
Savitri Vatanyoopaisarn ◽  
Benjamaporn Wonganu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Hydrolysate ◽  
Inhibitory Effect ◽  
Raw Material ◽  
Degree Of Hydrolysis ◽  
Dpph Radical ◽  
Radical Scavengers ◽  
Hydrolysis Time ◽  
Hydrolysis Of ◽  
By Products

Edible jellyfish have been consumed as food for more than a century with offering high protein and crunchy texture. The pepsin hydrolysis of jellyfish protein yields jellyfish protein hydrolysate (ep-JPH), reported for potential bioactivities such as antioxidant activity or antihypertensive activities. Due to the substantial number of by-products generated from jellyfish processing, the by-products were then selected as a raw material of JPH production. This research aimed to evaluate the effect of the hydrolysis time of pepsin on the antioxidant activity of ep-JPH. The dried desalted jellyfish by-products powder was enzymatically hydrolysed by 5% (w/w) pepsin, and the hydrolysis time was varied from 6, 12, 18, and 24 h at 37oC. Results showed that increased hydrolysis time increased the degree of hydrolysis (DH) and inhibition of DPPH radical. The 24 h ep-JPH possessed the highest DH and the highest inhibitory effect of DPPH radical. The results demonstrated that, in this experiment, all ep-JPHs were DPPH radical scavengers, exhibiting different inhibition activities depending on DH values.

scholarly journals Hydrolysate from Mussel Mytilus galloprovincialis Meat: Enzymatic Hydrolysis, Optimization and Bioactive Properties

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5228
Author(s):  
Sara A. Cunha ◽  
Rita de Castro ◽  
Ezequiel R. Coscueta ◽  
Manuela Pintado
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Mytilus Galloprovincialis ◽  
Target Market ◽  
Hydrolysis Time ◽  
Bioactive Properties ◽  
Hydrolysis Temperature ◽  
Market Criteria ◽  
Enzyme Ratio ◽  
Production Conditions

Mussel production generates losses and waste since their commercialisation must be aligned with target market criteria. Since mussels are rich in proteins, their meat can be explored as a source of bioactive hydrolysates. Thus, the main objective of this study was to establish the optimal production conditions through two Box–Behnken designs to produce, by enzymatic hydrolysis (using subtilisin and corolase), hydrolysates rich in proteins and with bioactive properties. The factorial design allowed for the evaluation of the effects of three factors (hydrolysis temperature, enzyme ratio, and hydrolysis time) on protein/peptides release as well as antioxidant and anti-hypertensive properties of the hydrolysates. The hydrolysates produced using the optimised conditions using the subtilisin protease showed 45.0 ± 0.38% of protein, antioxidant activity via ORAC method of 485.63 ± 60.65 µmol TE/g of hydrolysate, and an IC50 for the inhibition of ACE of 1.0 ± 0.56 mg of protein/mL. The hydrolysates produced using corolase showed 46.35 ± 1.12% of protein, antioxidant activity of 389.48 ± 0.21 µmol TE/g of hydrolysate, and an IC50 for the inhibition of ACE of 3.7 ± 0.33 mg of protein/mL. Mussel meat losses and waste can be used as a source of hydrolysates rich in peptides with relevant bioactive properties, and showing potential for use as ingredients in different industries, such as food and cosmetics, contributing to a circular economy and reducing world waste.

Hydrolysis of S. platensis Using Sulfuric Acid for Ethanol Production

2022 ◽  
Vol 1048 ◽  
pp. 451-458
Author(s):  
Megawati ◽  
Astrilia Damayanti ◽  
Radenrara Dewi Artanti Putri ◽  
Zuhriyan Ash Shiddieqy Bahlawan ◽  
Astika Arum Dwi Mastuti ◽  
...  
Keyword(s):  
Sulfuric Acid ◽  
Ethanol Production ◽  
Raw Material ◽  
Effect Of Temperature ◽  
Second Step ◽  
Carbohydrate Composition ◽  
Hydrolysis Time ◽  
Glucose Yield ◽  
Hydrolysis Temperature ◽  
Hydrolysis Of

S. platensis is a microalga that contains carbohydrate composition of 30.21% which makes it potential to be used as raw material for ethanol production. Hydrolysis of S. platensis is the first step for converting its carbohydrates into monosaccharides. The second step is fermentation of monosaccharides into ethanol. This research aims to study the effect of temperature and microalgae concentration on the hydrolysis of S. platensis using sulfuric acid as catalyst. This research was conducted using 300 mL sulfuric acid of 2 mol/L, hydrolysis temperatures of 70, 80 and 90 °C, and microalgae concentrations of 20, 26.7, and 33.3 g/L. The effect of temperature is significant in the hydrolysis of S. platensis using sulfuric acid. At microalgae concentration of 20 g/L and hydrolysis time of 35 minutes, the higher the temperatures (70, 80, and 90 °C), the more the glucose yields would be (8.9, 13.5, and 22.9%). This temperature effect got stronger when the hydrolysis was running for 15 minutes. Every time the hydrolysis temperature increased by 10 °C, the glucose yield increased by 13.0% at microalgae concentration of 33.3 g/L. At temperature of 90 °C and time of 35 minutes, the higher the microalgae concentrations (20, 26.7, and 33.3 g/L), the higher the glucose yields would be (25.5, 27.7, and 28.2%). The highest glucose concentration obtained was 2.82 g/L at microalgae concentration of 33.3 g/L, temperature of 90 °C, and time of 35 minutes.

Application of Response Surface Methodology to Optimise Preparation High Antioxidant Activity Product from Pinctada fucata Muscle

2011 ◽  
Vol 396-398 ◽  
pp. 1341-1348 ◽  
Author(s):  
Yan Yan Wu ◽  
Lai Hao Li ◽  
Zhen Hua Duan ◽  
Xian Qing Yang ◽  
Jun Shang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Radical Scavenging ◽  
Response Surfaces ◽  
Pinctada Fucata ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Activity Product ◽  
High Antioxidant Activity

The high antioxidant activity product was isolated from Pinctada fucata muscle by a method of Alcalase hydrolysis. Optimization using response surface methodology was performed and 3D response surfaces were plotted from the mathematical model. The results indicated that the optimal extraction conditions were as follows: pH 7.0, temperature 61°C, E/S 3.01%, hydrolysis time 3h, under the conditions of hydrolysis products of the DPPH radical scavenging rate of 67.3% and the degree of hydrolysis of 31.2%, which was in good agreement with the predicted model value.

scholarly journals Antioxidant activities of snakehead (Channa striata) fish skin: peptides hydrolysis using protease tp2 isolate from swamp plant silage

10.5219/1264 ◽  
2020 ◽  
Vol 14 ◽  
pp. 379-384
Author(s):  
Ace Baehaki ◽  
Indah Widiastuti ◽  
Citra Nainggolan ◽  
Nuni Gofar
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Fish Skin ◽  
Hydrolysis Time ◽  
Channa Striata ◽  
Pre Treatment ◽  
Hydrolysis Of

The purpose of this research was to study the antioxidants activities of peptides from skin fish of snakehead (Channa striata), using hydrolysis of protease TP2 isolate from swamp plant silage. This research 5 treatments hydrolysis time (0, 30, 60, 90, 120 min, respectively), with two replicates, which included several stages of preparation and pre-treatment of the snakehead fish skin production of protease enzymes which were isolated from swamp water, preparation of protein hydrolysates, measurement of hydrolysis degrees, analysis of peptides content and analysis of the antioxidant activity. Results showed that the treatment had given a significant effect on the 5% level of the degree of hydrolysis production (13.98% ”“ 27.08%), with peptides content of 2.73% ”“ 3.78% and antioxidant activity (10.75% ”“ 20.7%). The results of the degree of hydrolysis indicate that the longer the hydrolysis time, the percent degree of hydrolysis will increase. Peptide content and antioxidant activity were increased with increasing hydrolysis time.

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