Enzymatic Hydrolysis of Milk Proteins as a Tool for Modification of Functional Properties at Interfaces of Emulsions and Foams - A Review

2014 ◽  
Vol 10 (2) ◽  
pp. 134-140 ◽  
Author(s):  
Vassilios Raikos
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Milk Proteins ◽  
Hydrolysis Of

Enzymatic hydrolysis of extruded-expelled soy flour and resulting functional properties

2006 ◽  
Vol 83 (8) ◽  
pp. 731-737 ◽  
Author(s):  
B. P. Lamsal ◽  
C. Reitmeier ◽  
P. A. Murphy ◽  
L. A. Johnson
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Soy Flour ◽  
Hydrolysis Of

scholarly journals Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates

2011 ◽  
Vol 20 (No. 1) ◽  
pp. 7-14 ◽  
Author(s):  
M. Hrčková ◽  
M. Rusňáková ◽  
J. Zemanovič
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Aqueous Dispersion ◽  
Protein Hydrolysates ◽  
Soy Flour ◽  
Degree Of Hydrolysis ◽  
Defatted Soy Flour ◽  
Sds Page ◽  
Soy Protein Hydrolysates ◽  
Hydrolysis Of

Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of the DSF using three different proteases (Flavourzyme 1000 L, No-vozym FM 2.0 L and Alcalase 2.4 L FG). The highest degree of hydrolysis (DH 39.5) was observed in the presence of protease Flavourzyme. SPH were used for measuring functional properties (foaming stability, gelation). Treatment with Flavourzyme improved foaming of proteins of DSF. Foaming stability was low in the presence of Novozym. Proteases treated DSF showed good gelation properties, mainly in the case of treatment with Flavourzyme. SDS-PAGE analysis showed that after enzyme ad-dition to the 5% aqueous dispersion of DSF each enzyme degraded both b-conglycinin and glycinin. In general, the basic polypeptide from glycinin showed the highest resistance to proteolytic activity. The most abundant free amino acids in the hydrolysates were histidine (30%), leucine (24%) and tyrosine (19%) in the case of the treatment with proteases Alcalase and Novozym, and arginine (22.1%), leucine (10.6%) and phenylalanine (12.9%) in the case of the treatment with Flavourzyme.  

Enzymatic hydrolysis of rice dreg protein: Effects of enzyme type on the functional properties and antioxidant activities of recovered proteins

2012 ◽  
Vol 134 (3) ◽  
pp. 1360-1367 ◽  
Author(s):  
Qiang Zhao ◽  
Hua Xiong ◽  
Cordelia Selomulya ◽  
Xiao Dong Chen ◽  
Honglan Zhong ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Antioxidant Activities ◽  
Hydrolysis Of

scholarly journals Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates

2015 ◽  
Vol 94 (9) ◽  
pp. 2280-2287 ◽  
Author(s):  
E.D.N.S. Abeyrathne ◽  
H.Y. Lee ◽  
C. Jo ◽  
J.W. Suh ◽  
D.U. Ahn
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Hydrolysis Of

Enzymatic Hydrolysis of Recovered Protein from Frozen Small Croaker and Functional Properties of Its Hydrolysates

2009 ◽  
Vol 74 (1) ◽  
pp. C17-C24 ◽  
Author(s):  
Yeung Joon Choi ◽  
Sungik Hur ◽  
Byeong-Dae Choi ◽  
Kunihiko Konno ◽  
Jae W. Park
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Hydrolysis Of

scholarly journals Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates

2014 ◽  
Vol 93 (10) ◽  
pp. 2678-2686 ◽  
Author(s):  
E.D.N.S. Abeyrathne ◽  
H.Y. Lee ◽  
C. Jo ◽  
K.C. Nam ◽  
D.U. Ahn
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Hydrolysis Of
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