scholarly journals Obtaining Protein Hydrolyzates By-products of Agaricus Bisporus

2021 ◽  
Author(s):  
Alberto Renato Inca-Torres ◽  
Anabell Urbina-Salazar ◽  
Valeria Inca-Torres ◽  
Juan Bautista
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Industrial Waste ◽  
Agaricus Bisporus ◽  
Total Proteins ◽  
Protein Concentrates ◽  
Hydrolysis Degree ◽  
Palabras Clave ◽  
Para Determinar ◽  
By Products

The mushroom industry generates non-marketable by-products that are not used or misused, these by-products are rich in protein and other beneficial compounds for health. Currently there is great interest in products rich in protein from agro-industrial waste, in this study was used mushroom by-products to obtain protein concentrates and isolates in order to improve functional properties, using a biotechnological process based on the use of proteases, with an effective approach for the maximum recovery of the components, maintaining their quality and effectiveness. It was used 4 different proteases (Alcalasa®, Flavourzyme®, Papain and Bioprotease LA-450) to determine which of them is most effective, the most efficient proteases that lead to a higher hydrolysis degree is used Bioprotease LA-450 and Alcalasa® (6.65 ± 0.6 and 6.21 ± 0.9) respectively, obtaining a higher amount of solubilized products (46.3 ± 3.6% and 41.7 ± 3%), as well as the Bioprotease LA-450, who presents a higher content of total proteins (51. 9 ± 4.8). This hydrolyzate, due to its composition: rich in amino acids, oligopeptides and peptides, can be used as a biofertilizer in agronomy, and as a nutraceutical or nutricosmetic in food or cosmetics. Keywords: Agaricus bisporus, Enzymes, Protein hydrolysates, By-product. Resumen La industria del champiñón genera subproductos no comercializables que no se utilizan o mal utilizan, estos subproductos son ricos en proteínas y otros compuestos beneficiosos para la salud. Actualmente existe gran interés en los productos ricos en proteína provenientes de residuos agroindustriales, en este estudio se utilizó los subproductos del champiñón para obtener concentrados y aislados de proteínas con el fin de mejorar las propiedades funcionales, utilizando un proceso biotecológico basado en el uso de proteasas, con un enfoque efectivo para la recuperación máxima de los componentes, manteniendo su calidad y efectividad. Se usó 4 diferentes proteasas (Alcalasa®, Flavourzyme®, Papaína y Bioproteasa LA-450) para determinar cuál de ellas es la más efectiva, las proteasas más eficientes que conducen a un mayor grado de hidrólisis es cuando se utilizan la Bioproteasa LA-450 y la Alcalasa® (6,65 ± 0,6 y 6,21 ± 0,9) respectivamente, obteniéndose mayor cantidad de productos solubilizados (46,3 ± 3,6% y 41,7 ± 3%), así como la Bioproteasa LA-450 que presenta mayor contenido de proteínas totales (51,9±4,8). Este hidrolizado debido a su composición: rico en aminoácidos, oligopéptidos y péptidos puede ser utilizado como biofertilizante en agronomía, y nutracéutico o nutricosmético en alimentación o cosmética. Palabras Clave: Agaricus bisporus, Enzimas, Hidrolizados proteicos, Subproducto.

scholarly journals Chitin and Nanoquitin Preparation From Mushroom By-products Edible (Agaricus Bisporus) and River Crab (Procambarus Clarkii)

2021 ◽  
Author(s):  
Alberto Renato Inca-Torres ◽  
Anabell Del Rocío Urbina-Salazar ◽  
Valeria Fernanda Inca-Torres ◽  
Bryan Anthony Urbina-Salazar ◽  
Juan Bautista
Keyword(s):  
Agaricus Bisporus ◽  
Procambarus Clarkii ◽  
Industrial Applications ◽  
Sequential Process ◽  
Production Processes ◽  
Palabras Clave ◽  
Alternative Procedures ◽  
Biological Methods ◽  
Highly Uniform ◽  
By Products

Chitin production processes involve highly polluting treatments, current studies have shown the use of biological methods gave better results because it preserves chitin structure. In this work, chitin was obtained from Agaricus bisporus and Procambarus clarkii following friendly environmental alternative procedures, through a sequential process based on the use of proteases, glucanases. Transformation of microfibrils into nanofibers was accomplished dissolving amorphous regions followed by acid disruption. The chitin concentration determined as N-acetyl glucosamine is 83 ± 1.8% and 80 ± 2.4% for A. bisporus and P. clarkii, respectively, being a good-quality chitin, similar to the commercially available one. Finally, highly uniform, approximately 8 nanometer-wide chitin nanofibers were obtained, which still maintained their original chemical and crystalline structures. The product can be used for industrial applications in pharmacy, cosmetics, agriculture, and wastewater treatment. Keywords: Byproduct of mushroom, Fraction of chitin, Agaricus bisporus, Procambarus clarkii. Resumen Los procesos de producción de quitina implican tratamientos altamente contaminantes, en estudios actuales se ha demostrado que la utilización de métodos biológicos dieron mejores resultados porque preserva la estructura de la quitina. En este trabajo se obtuvo quitina tanto de Agaricus bisporus como de Procambarus clarkii siguiendo procedimientos alternativos amigables con el medio ambiente, mediante un proceso secuencial basado en el uso de proteasas, glucanasas. La transformación de microfibrillas en nanofibras se logró disolviendo las regiones amorfas seguido de la ruptura ácida. La concentración de quitina determinada como N-acetil-glucosamina es de 83 ± 1,8% y 80 ± 2,4%, para A. bisporus y P. clarkii respectivamente, siendo una quitina de buena calidad, similar a la disponible comercialmente. Finalmente se obtuvo nanofibras de quitina altamente uniformes con un ancho de aproximadamente 8 nm que aún mantenían sus estructuras químicas y cristalinas originales. El producto puede ser utilizado para aplicaciones industriales en farmacia, cosmética, agricultura y tratamientos de aguas residuales. Palabras Clave: Subproducto de champiñón, Fracción de Quitina, Agaricus bisporus, Nanoquitina, Procambarus clarkii.

Hydrogen Cyanide Polymers from the Impact of Comet P/Shoemaker-Levy 9 on Jupiter

1997 ◽  
Vol 161 ◽  
pp. 179-187
Author(s):  
Clifford N. Matthews ◽  
Rose A. Pesce-Rodriguez ◽  
Shirley A. Liebman
Keyword(s):  
Amino Acids ◽  
Solar System ◽  
Hydrogen Cyanide ◽  
Nitrogen Heterocycles ◽  
Laboratory Studies ◽  
Heterogeneous Solids ◽  
The Many ◽  
Comet Halley ◽  
The Impact ◽  
By Products

AbstractHydrogen cyanide polymers – heterogeneous solids ranging in color from yellow to orange to brown to black – may be among the organic macromolecules most readily formed within the Solar System. The non-volatile black crust of comet Halley, for example, as well as the extensive orangebrown streaks in the atmosphere of Jupiter, might consist largely of such polymers synthesized from HCN formed by photolysis of methane and ammonia, the color observed depending on the concentration of HCN involved. Laboratory studies of these ubiquitous compounds point to the presence of polyamidine structures synthesized directly from hydrogen cyanide. These would be converted by water to polypeptides which can be further hydrolyzed to α-amino acids. Black polymers and multimers with conjugated ladder structures derived from HCN could also be formed and might well be the source of the many nitrogen heterocycles, adenine included, observed after pyrolysis. The dark brown color arising from the impacts of comet P/Shoemaker-Levy 9 on Jupiter might therefore be mainly caused by the presence of HCN polymers, whether originally present, deposited by the impactor or synthesized directly from HCN. Spectroscopic detection of these predicted macromolecules and their hydrolytic and pyrolytic by-products would strengthen significantly the hypothesis that cyanide polymerization is a preferred pathway for prebiotic and extraterrestrial chemistry.

Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates

2021 ◽  
Author(s):  
Francisco Henrique Pereira Neves Leal ◽  
Caroline de Almeida Senna ◽  
Larine Kupski ◽  
Gabriela da Rocha Lemos Mendes ◽  
Eliana Badiale‐Furlong
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Protein Concentrates ◽  
Defatted Rice Bran

Functional Properties of the Protein Isolate and Major Fractions of Pine Nut Proteins Prepared from the Changbai Mountain in China

2014 ◽  
Vol 881-883 ◽  
pp. 766-775 ◽  
Author(s):  
Dan Wu ◽  
Wei Hong Min ◽  
Jing Sheng Liu ◽  
Li Fang ◽  
Hong Mei Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Changbai Mountain ◽  
Major Protein ◽  
Pine Nut ◽  
A Value

The functional properties of protein isolate and major protein fractions prepared from Changbai Mountain pine nuts were investigated. Albumin, globulin, glutelin, and protein isolates were obtained after the Osborne method and alkaline dissolution and acid precipitation, and protein contents of the fractions are 48.02%, 81.93%, 83.02%, and 89.69%, respectively. For the sulfhydryl contents, albumin is the highest, and glutelin is the lowest. In a disulphide bond, the protein isolate content is the highest with a value of 28.74 μmol/g, and the glutelin content is the lowest with the value of 13.46 μmol/g. For the four kinds of proteins, the essential amino acids in percentage of total amino acids are 31.13%, 34.22%, 30.30%, and 34.54%, respectively. The pH dependent protein solubility profile reveals that the minimum solubility is at pH 5.0, which corresponds to the isoelectric point. Protein isolate has the minimum water absorption capacity with a value of 0.59 ml/g. On the other hand, albumin has the minimum oil absorption capacity with a value of 2.11 ml/g. The emulsifying activity and stability and the foaming activity and stability increased with increasing concentration of four kinds of proteins. SDS-PAGE results showed that these four kinds of proteins have different molecules.

scholarly journals Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1510
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
María José Benito ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Water Retention ◽  
Point Of View ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Oil Retention ◽  
High Antioxidant Activity ◽  
By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

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