scholarly journals Action of protease from Aspergillus sojae and pancreatin in the hydrolysis of whey protein concentrate

2013 ◽  
Vol 3 (1) ◽  
pp. 19
Author(s):  
Marialice Pinto Coelho Silvestre ◽  
Harriman Aley Morais ◽  
Mauro Ramalho Silva ◽  
Viviane Dias Medeiros Silva ◽  
Mariana Wanessa Santana de Souza
Keyword(s):  
Amino Acids ◽  
Whey Protein ◽  
Free Amino Acids ◽  
Free Amino ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Peptide Profile ◽  
Aspergillus Sojae ◽  
Enzyme Substrate ◽  
Substrate Ratio

<p>The preparation of hydrolysates from whey protein concentrate with high contents of di- and tripeptides and free amino acids, and reduced amount of large peptides, was the objective of this study. The actions of a protease from Aspergillus sojae and a pancreatin at six enzyme:substrate ratios, pH 7.0, at 50 &deg;C for 5 h were evaluated. The size-exclusion-high performance liquid chromatography and the method of the Correct Fraction Area were used for the fractionation and quantification of peptides and free amino acids in the hydrolysates. It was observed that the type of enzyme and the enzyme: substrate ratio affected significantly the peptide profile of the hydrolysates. The chromatograms obtained by the action of two enzymes were different and varied according to the specificity or enzymatic activity. The best peptide profile was found for the hydrolysate obtained using pancreatin at an enzyme: substrate ratio of 8:100 that showed the smallest amount of large peptides (41.13%), and the greatest di- and tripeptide (6.46%) and free amino acid (8.22%) contents.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v3i1.69</p><br />

Optimization of the Enzymatic Hydrolysis of Tilapia Frames

2012 ◽  
Vol 554-556 ◽  
pp. 1387-1394
Author(s):  
He Jian Xiong ◽  
Longfei Cao ◽  
Huajun You ◽  
Qingpi Yan ◽  
Ying Ma
Keyword(s):  
Amino Acids ◽  
Enzymatic Hydrolysis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Protein Supplementation ◽  
Degree Of Hydrolysis ◽  
Enzyme Substrate ◽  
Initial Ph ◽  
Substrate Ratio ◽  
Hydrolysis Of

Tilapia frames were subjected to enzymatic hydrolysis using Flavouzryme and Papain with a ratio of 2:1. The relationship of temperature (40 to 60°C), enzyme: substrate ratio (0.5% to 4.5%), initial pH (6.0 to 8.0) and hydrolysis time (1h to 9h) to the degree of hydrolysis were determined. The enzymatic hydrolysis was optimized for maximum degree of hydrolysis using surface response methodology. The optimum conditions for enzymatic hydrolysis of tilapia frames were temperature 53°C, enzyme : substrate ratio of 3.5%, initial pH 7.2, and reaction time 7h. Under these conditions a degree of hydrolysis of 40.01% were obtained. The yield of free amino acids in the hydrolysate was 46.61mg/g tilapia frames. The flavor amino acids and essential amino acids occupied up to 31.8% and 49.0% of the total free amino acids respectively. The hydrolysate of waste tilapia frames showed good potential for applications such as protein supplementation in food system.

scholarly journals Nutritive value and metabolic effects of whey protein concentrate and hydrolysed lactose for growing pigs

1984 ◽  
Vol 56 (3) ◽  
pp. 227-238
Author(s):  
Matti Näsi
Keyword(s):  
Amino Acids ◽  
Whey Protein ◽  
Crude Protein ◽  
Nutritive Value ◽  
Mineral Metabolism ◽  
Protein Digestibility ◽  
Growing Pigs ◽  
Metabolic Effects ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

In two digestibility and balance trials with growing pigs, whey protein concentrate (WPC) was compared as a protein supplement with casein (CAS) and dried skim milk (DSM), and, 30 % lactose (40 % dried whey, DW) was compared as a sugar supplement with the same amounts of hydrolysed lactose (HYLA) and sucrose (SUC). The effects of these supplements on protein and mineral metabolism of the pigs were investigated, WPC contained 42.2 % crude protein and had a high content of lysine, 8.6 g, and sulphur containing amino acids: cystine 2.8 and methionine 2.2g/16 g N, These exceeded the values for DSM. The hydrolysing degree of the enzymatically treated lactose syrup was 73 %. WPC had high crude protein digestibility, 99.1 % as compared to 95.4 for CAS and 95.0 % for DSM. Dried whey had low crude protein digestibility, 72.5 %. The amino acids in the WPC diet were highly digestible, but low values were obtained for the DW diet. On the WPC diet, nitrogen retention was higher than with the other protein supplements (P > 0.05), urinary urea excretion was low and the biological value very high. On a combination of WPC and HYLA protein utilisation was higher than on dried whole whey. On the diets supplemented with different sugars, none of the blood parameters differed statistically significantly (P > 0.05) and all values lay within the reference range. Water intake was on average 49 % greater on diets with sugar supplements than without. Urinary excretion of reducing sugars averaged 40.2, 8.3 and 6.6 g/d on the HYLA, SUC and DW diets, while on the diets without sugar supplements the values were 0.8—1.2 g/d. The following mean daily mineral retention values were obtained: P 4.0 g, Ca 5,9 g. Mg 0,4 g, Na 1.9g, K 2.9 g, Fe 27 mg, Cu 6.4 mg, Zn 65 mg and Mn 4.0 mg. The surplus Na and K on the DW diet were excreted in the urine and the pigs did not have diarrhoea.

scholarly journals Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 205-213
Author(s):  
N. V. Linovskaya ◽  
E. V. Mazukabzova ◽  
O. S. Rudenko ◽  
T. V. Savenkova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Whey Protein ◽  
Acid Composition ◽  
Raw Materials ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Milk Chocolate ◽  
Biological Value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

Hydrolysis degree, peptide profile and phenylalanine removal from whey protein concentrate hydrolysates obtained by various proteases

2012 ◽  
Vol 48 (3) ◽  
pp. 588-595 ◽  
Author(s):  
Marialice P. C. Silvestre ◽  
Maitê C. da Silva ◽  
Mariana W. S. de Souza ◽  
Viviane D. M. Silva ◽  
Marcos J. B. de Aguiar ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Peptide Profile ◽  
Hydrolysis Degree

scholarly journals Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn’s Disease

2013 ◽  
Vol 2013 ◽  
pp. 1-5
Author(s):  
Taciana Davanço ◽  
Luciano Bruno de Carvalho Silva ◽  
Karina de Lemos Sampaio ◽  
Cláudio Saddy Rodrigues Coy ◽  
Maria Marluce dos Santos Vilela ◽  
...  
Keyword(s):  
Amino Acids ◽  
Crohn’S Disease ◽  
Crohn's Disease ◽  
Whey Protein ◽  
Essential Amino Acids ◽  
Whey Protein Concentrate ◽  
Acceptance Test ◽  
Protein Concentrate ◽  
Hedonic Scale ◽  
Number Of Individuals

The objective of this study was to evaluate the acceptability of an alimentary supplement of bovine whey-protein concentrate (WPC) and TGF-β, unavailable commercially, by patients with Crohn’s disease (CD) and determine the chemical composition, solubility, and total amino acids content. The supplement was diluted in water, and an acceptance test was done to evaluate the aroma, flavour, and viscosity of the product using facial hedonic scale (nine-point scale), applied on 54 CD patients. The supplement composition indicated 73.3% protein, 10.5% fat, 2.2% ash, 6.3% water, and 7.7% carbohydrate. The supplement is presented as a good protein source and high content of essential amino acids. The average acceptance for all the attributes was between 5.0 and 6.0, and the flavour was mainly associated with soybean/grain, sour milk, and sweet/vanilla flavour. The results indicated that the supplement provided important nutritional properties for CD patients; however, for a large number of individuals to be encouraged to perform supplementation, it is essential to improve the sensory quality of the product. In order to do so, additional research is necessary to prevent the formation of volatiles which cause off-flavours or to mask undesirable aromas/flavours found in it.

Correlation between the Degree of Hydrolysis and the Peptide Profile of Whey Protein Concentrate Hydrolysates: Effect of the Enzyme Type and Reaction Time

2012 ◽  
Vol 8 (1) ◽  
pp. 1-16 ◽  
Author(s):  
Harriman A. Morais ◽  
Marialice P.C. Silve ◽  
Viviane D.M. Silva ◽  
Mauro R. Silva ◽  
Ana Cristina S ◽  
...  
Keyword(s):  
Reaction Time ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Degree Of Hydrolysis ◽  
Protein Concentrate ◽  
Peptide Profile

Enzymatic hydrolysis of whey protein concentrate: effect of enzyme type and enzyme:substrate ratio on peptide profile

2013 ◽  
Vol 52 (1) ◽  
pp. 201-210 ◽  
Author(s):  
Harriman Aley Morais ◽  
Marialice Pinto Coelho Silvestre ◽  
Mauro Ramalho Silva ◽  
Viviane Dias Medeiros Silva ◽  
Marina Andrade Batista ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Peptide Profile ◽  
Hydrolysis Of

Comparing serum responses to acute feedings of an extensively hydrolyzed whey protein concentrate versus a native whey protein concentrate in rats: a metabolomics approach

2014 ◽  
Vol 39 (2) ◽  
pp. 158-167 ◽  
Author(s):  
Michael D. Roberts ◽  
Clayton L. Cruthirds ◽  
Christopher M. Lockwood ◽  
Kirk Pappan ◽  
Thomas E. Childs ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Whey Protein ◽  
Time Course ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Protein Sources ◽  
Post Feeding ◽  
Native Whey

We examined how gavage feeding extensively hydrolyzed whey protein (WPH) versus a native whey protein concentrate (WPC) transiently affected serum biochemical profiles in rodents. Male Wistar rats (250–300 g) were 8 h fasted and subsequently fed isonitrogenous amounts of WPH or WPC, or remained unfed (control). Animals were sacrificed 15 min, 30 min, and 60 min post-gavage for serum extraction, and serum was analyzed using untargeted global metabolic profiling via gas chromatography/mass spectrometry (MS) and liquid chromatography/MS/MS platforms. We detected 333 serum metabolites amongst the experimental and control groups. Both WPH and WPC generally increased amino acids (1.2–2.8-fold), branched-chain amino acids (1.2–1.7-fold), and serum di- and oligo-peptides (1.1–2.7-fold) over the 60 min time course compared with control (q < 0.05). However, WPH increased lysine (false discovery rate using a q-value <0.05) and tended to increase isoleucine and valine 15 min post-feeding (q < 0.10) as well as aspartylleucine 30 min post-feeding compared with WPC (q < 0.05). While both protein sources led to a dramatic increase in free fatty acids compared with control (up to 6-fold increases, q < 0.05), WPH also uniquely resulted in a 30 min post-feeding elevation in free fatty acids compared with WPC (q < 0.05), an effect which may be due to the robust 30 min postprandial increase in epinephrine in the WPH cohort. These data provide a unique postprandial time-course perspective on how WPH versus WPC feedings affect circulating biochemicals and will guide future research comparing these 2 protein sources.

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