scholarly journals RELEASE BIOATIVE PEPTIDES FROM SOYBEAN BY OPTIMIZATION THE ENZYMATIC HYDROLYSIS BY ALCALASE AND PROTAMEX USING RESPONSE SURFACE METHODOLOGY

2017 ◽  
Vol 55 (2) ◽  
pp. 137 ◽  
Author(s):  
Hoa Quynh Nguyen ◽  
Dong Thi Anh Dao
Keyword(s):  
Response Surface Methodology ◽  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Response Surface ◽  
Soy Protein ◽  
Bioactive Peptides ◽  
Positive Impact ◽  
Specific Protein ◽  
Human Consumption ◽  
Hydrolysis Time

Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions and conditions and may ultimately influence health. The objective of this paper is to study the enzymatic hydrolysis process of soy protein to produce bioactive peptides. To study the action of Alcalase and Protamex on the proteins of soybean, the influence of the temperature, pH, substrate concentration, enzyme concentration and hydrolysis time on the soluble protein recovery of the soy proteins was evaluated. The soyprotein was hydrolyzed by two different enzymes. Response surface methodology was applied to optimize the hydrolysis capicity. The dried hydrolysate was low to medium molecular weight bioactive peptides. The results of amino acid analysis showed that the composition of amino acid of soy protein and its hydrolysate obtained under the optimized condition was considerably enriched in essential amino acids and ensure the nutrition and safety for human consumption.

scholarly journals Optimisation of Enzymatic Hydrolysis Condition of Soybean (Glycine Max (L.) Merr.) Tempeh Protein Hydrolysate Using Response Surface Methodology (RSM)

2019 ◽  
Vol 7 (4.14) ◽  
pp. 273
Author(s):  
Wan Saidatul Syida Wan Kamarudin ◽  
Noriham Abdullah ◽  
Normah Ismail ◽  
Mohamad Yusuf Maskat
Keyword(s):  
Response Surface Methodology ◽  
Enzymatic Hydrolysis ◽  
Response Surface ◽  
Substrate Concentration ◽  
Protein Hydrolysate ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Enzyme Inactivation ◽  
Hydrolysis Time ◽  
Food Ingredient

The beneficial properties of overripe tempeh as a functional ingredient protein isolate are overlooked by most food manufacturers. The present study aims to optimise the enzymatic hydrolysis conditions to obtain tempeh protein hydrolysate (PH) that can be used as potential functional foods. The enzymatic hydrolysis (using Flavourzyme) conditions, namely, temperature (°C), enzyme to substrate concentration (%) and hydrolysis time (min) on both total flavonoid content (TFC) and glutamic acid content (GAC), as responses, were optimised using response surface methodology (RSM) by employing three factors, 3-level, and central composite rotatable design (CCRD). Enzyme inactivation was successfully performed by keeping the hydrolysate at 85°C in a water bath for 10 min. Based on the results, the optimum conditions for the hydrolysis of 6.0 g of soy protein isolate (SPI) from soybean tempeh were at temperature 55°C with 2.6% enzyme to substrate concentration heated for 128 min which resulted in 8.93 g QE/100 g DEW of TFC and 12.96 g/100 g DEW of GAC. The results also showed that TFC and GAC were significantly influenced by all the factors studied. Therefore, the results suggested that soybean by-product such as overripe tempeh can be converted into hydrolysate which is a good source of protein fortification of various food products as well as a potential functional food ingredient.  

Optimization of Enzymatic Hydrolysis with Cryotin F on Antioxidative Activities for Shrimp Hydrolysate Using Response Surface Methodology

2009 ◽  
Vol 14 (4) ◽  
pp. 323-328 ◽  
Author(s):  
Yang-Bong Lee ◽  
Sivakumar Raghavan ◽  
Min-Hee Nam ◽  
Mi-Ae Choi ◽  
Navam S. Hettiarachchy ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Enzymatic Hydrolysis ◽  
Response Surface

scholarly journals Stabilizing O/W Emulsions by Soy Protein Concentrate + Maltodextrin and Optimizing the Process by Using Response Surface Methodology

2017 ◽  
Vol 5 (5) ◽  
pp. 97-105
Author(s):  
Azadeh Salimi ◽  
Yahya Maghsoudlou ◽  
Seyyed Mahdi Jafari ◽  
Alireza Sadeghi Mahounak ◽  
Mahdi Kashani nejad ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Soy Protein ◽  
Soy Protein Concentrate ◽  
Protein Concentrate

Study on Juice Yield by Compound Enzymolysis in Cloudy Apple Juice

2021 ◽  
Vol 1032 ◽  
pp. 45-50
Author(s):  
Tian Cai ◽  
Pu Shun Xi ◽  
Cheng Cheng Kou ◽  
Yue Yi Zhang ◽  
Xue Hui Cao ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Enzymatic Hydrolysis ◽  
Optimal Condition ◽  
Response Surface ◽  
Apple Juice ◽  
Juice Yield

The compound enzymolysis was studied to improve cloudy apple juice yield. Pectinase, cellulase and xylanase with high decomposition activity for cloudy apple juice were selected for compound enzymolysis. Response surface methodology was used to analyze the optimal additive amount. Results showed that, the effect of interaction between cellulase and xylanase on juice yield was extremely significant (P < 0.01). The optimal condition of complex enzymatic hydrolysis was: pectinase 0.16%, cellulase 0.57% and xylanase 0.12%. The better condition of compound enzymolysis was 45 °C for 60 min. The juice yield of cloudy apple juice significantly improved after optimized enzymolysis, which reached up to 83%.

Pro-/Anti-Inflammatory Bioactive Proteins and Peptides

2020 ◽  
pp. 106-141
Author(s):  
Fatma Esra Güneş
Keyword(s):  
Bioactive Peptides ◽  
Positive Impact ◽  
Antioxidant Properties ◽  
Specific Protein ◽  
Food Proteins ◽  
Protein Fragments ◽  
Beneficial Effects ◽  
Potential Benefits ◽  
Anti Inflammatory ◽  
New Generation

Bioactive peptides (BP) are specific protein fragments that can affect biological processes or substrates that have a positive impact on functions and conditions on body health. Plant and animal sources that contain physiologically active food proteins, native or processed, are rich sources of bioactive peptides. Bioactive peptides derived from food proteins have been demostrated to have variety of beneficial effects, such as anti-inflammatory and antioxidant properties. BP are accepted the new generation of biologically active regulators; they can prevent oxidation and microbial degradation in foods and furthermore improve quality of life by treating various diseases and disorders. The present review highlights the recent findings on the roles of various food-derived bioactive peptides in inflammation and oxidative stress and discuss the potential benefits and limitations of using these compounds against the burden of chronic diseases.

scholarly journals Optimization of alkali pretreatment of wheat straw to be used as substrate for biofuels production  

2013 ◽  
Vol 59 (No. 12) ◽  
pp. 537-542 ◽  
Author(s):  
K. Jaisamut ◽  
L. Paulová ◽  
P. Patáková ◽  
M. Rychtera ◽  
K. Melzoch
Keyword(s):  
Response Surface Methodology ◽  
Enzymatic Hydrolysis ◽  
Sodium Hydroxide ◽  
Wheat Straw ◽  
Response Surface ◽  
Fermentable Sugars ◽  
Alkali Pretreatment ◽  
The Media ◽  
Pretreatment Conditions ◽  
Expert Designer

Alkali pretreatment of wheat straw was optimized by response surface methodology to maximize yields of fermentable sugars in subsequent enzymatic hydrolysis and to remove maximum lignin in order to improve rheological attributes of the media. The effects of pretreatment conditions on biomass properties were studied using the Expert Designer software. Concentration of sodium hydroxide and temperature were the factors most affecting pretreatment efficiency. At the optimum (80&deg;C, 39 min, 0.18 g NaOH and 0.06 g lime per g of raw biomass), 93.1 &plusmn; 1.0% conversion of cellulose to glucose after enzymatic hydrolysis and 80.3 &plusmn; 1.2% yield of monosaccharides (glucose plus xylose and arabinose) from cellulose and hemicellulose of wheat straw were achieved.

Sign in / Sign up

Export Citation Format

Share Document