scholarly journals The effect of enzymatic hydrolysis on the antioxidant activities and amino acid profiles of defatted chia (Salvia hispanica L.) flour

Food Research ◽  
2020 ◽  
Vol 4 (S4) ◽  
pp. 38-50
Author(s):  
E.S.K. Ibrahim ◽  
M.A. Ghani
Keyword(s):  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Aromatic Amino Acid ◽  
Antioxidant Activities ◽  
Block Design ◽  
Protein Solubility ◽  
Amino Acid Content ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Amino Acid Profiles

The aim of this study was to determine the effect of enzymatic hydrolysis using different proteases (Alcalase® and papain) and hydrolysis period on antioxidative activities and amino acid profiles of hydrolysed chia peptides. The experiment has been carried out using a completely randomized block design. The protein from defatted chia flour (DCF) was first isolated using different extraction pH (pH 10; 11; 12) and precipitation pH (pH 3.5, 4.0 and 4.5) to determine the highest protein isolated (CI) yield. The chia isolate (CI) extracted using the combination treatment (pH 12, 3.5) demonstrated the highest protein content of 17.22% and was selected to further hydrolysed using Alcalase® and papain enzyme at different hydrolysis time. The degree of hydrolysis (DH), protein solubility and peptide content of the chia protein hydrolysates (CH) were observed. Alcalase®-CH and Papain-CH demonstrated the highest DH at 60 mins of hydrolysis with the value of 47.09% and 44.29%, respectively. The protein solubility and peptide content were directly proportional to the DH. The Alcalase®-CH hydrolysed at 60 mins exhibited the highest antioxidant activities as measured by DPPH, ABTS and FRAP assays with values of 35.46µM AAE, 34.45µM TE and 23.11 µM FeSO4.7H2O E, respectively. The Alcalase®- CH demonstrated higher (p<0.05) hydrophobic amino acid (42.51%) compared to and Papain-CH (37.25%,). The highest aromatic amino acid content also recorded by Alcalase®-CH (20.10%), whereas Papain-CH with the value of 15.54%. However, both CH exhibited higher hydrophilic and aromatic amino acid compared to DCF and CI. This result has proved that the enzymatic hydrolysis of CH using Alcalase® and papain improved the nutritional and antioxidant capabilities, thus potentially represent a naturally occurring antioxidant ingredient in the production of functional food and nutraceutical appliance with significant health benefits.

scholarly journals Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2844
Author(s):  
Joaquín Gómez-Estaca ◽  
Irene Albertos ◽  
Ana Belén Martín-Diana ◽  
Daniel Rico ◽  
Óscar Martínez-Álvarez
Keyword(s):  
Molecular Weight ◽  
Enzymatic Hydrolysis ◽  
Free Amino ◽  
Antioxidant Activities ◽  
Combined Treatment ◽  
Amino Acid Content ◽  
Prolyl Endopeptidase ◽  
Degree Of Hydrolysis ◽  
Mild Conditions ◽  
Fluorescent Compounds

The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0–120 min and 0–180 min, respectively). The reaction products were characterized by determining the degree of hydrolysis, browning, fluorescent compounds, free amino acids, phenol content, Fourier transform infrared spectroscopy (FTIR), and molecular weight of the different fractions obtained. Enzymatic hydrolysis generated hydrolysates with significant antioxidant and prolyl endopeptidase-inhibiting activities. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. During glycation, the free amino acid content decreased, total phenols and fluorescent compounds increased significantly, and low molecular weight melanoidins were formed. The presence of peptide-glucose conjugates was also confirmed by FTIR. Glycation increased the antioxidant activities of the hydrolysates; however, their prolyl-endopeptidase-inhibiting activity was lost. Results showed that compounds with promising antioxidant (hydrolysis and glycation) and potential nootropic (hydrolysis) activities and applications in food systems were obtained from the biotechnological strategy used.

scholarly journals Effects of Enzymatic Hydrolysis on the Functional Properties, Antioxidant Activity and Protein Structure of Black Soldier Fly (Hermetia illucens) Protein

Insects ◽  
2020 ◽  
Vol 11 (12) ◽  
pp. 876
Author(s):  
Inayat Batish ◽  
Devon Brits ◽  
Pedro Valencia ◽  
Caio Miyai ◽  
Shamil Rafeeq ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Structure ◽  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Amino Acid Content ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Protein Concentrate ◽  
Black Soldier Fly

The effects of chemical protein extraction, and enzymatic hydrolysis with Alcalase, papain and pepsin, on the functional properties, antioxidant activity, amino acid composition and protein structure of black soldier fly (H. illucens) larval protein were examined. Alcalase hydrolysates had the highest degree of hydrolysis (p < 0.05), with the highest hydrolysate and oil fraction yield (p < 0.05). Pepsin hydrolysates showed the lowest oil holding capacity (p < 0.05), whereas no significant differences were observed among other enzymes and protein concentrates (p > 0.05). The emulsifying stability and foam capacity were significantly lower in protein hydrolysates than protein concentrate (p < 0.05). The antioxidant activity of protein hydrolysates from protein concentrate and Alcalase was higher than that with papain and pepsin (p < 0.05), owing to the higher hydrophobic amino acid content. Raman spectroscopy indicated structural changes in protein α-helices and β-sheets after enzymatic hydrolysis.

scholarly journals Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 109
Author(s):  
Fumin Chi ◽  
Ting Liu ◽  
Liu Liu ◽  
Zhankun Tan ◽  
Xuedong Gu ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Content ◽  
Egg White ◽  
Scavenging Activity ◽  
Hydrolysis Time ◽  
Food Ingredient ◽  
Yak Milk ◽  
Sensory Score ◽  
Amino Acid Profiles ◽  
Enzyme Dosage

The objective of the present study was to produce antioxidant hydrolysate from Tibetan egg white protein hydrolyzed with papain, and to investigate the effect of added papain egg white hydrolysate (PEWH) on the quality characteristics and amino acid profiles of yak milk yogurt. A response surface methodology (RSM) was utilized to analyze the effects of hydrolysis time (X1), the ratio of enzymes to substrates, and enzyme dosage (X3) on the superoxide anion radical (O2−) scavenging activity of hydrolysates. The predicted maximum value of O2− scavenging activity (89.06%) was obtained an X1 of 2.51 h, X2 of 4.13%, and X3 of 4500 U/g of substrate, almost approaching the experimental value (88.05 ± 1.2%). Furthermore, it was found that the addition of PEWH to yak milk can enhance acidification, sensory score, the number of lactic acid bacteria (LAB), and the amino acid content in yak milk yogurt. The results suggested that PEWH displayed an exceptional potential to be developed as a functional food ingredient that could be applied during the manufacturing process of yak milk yogurt.

Effects of Enzyme Types and Extraction Conditions on Protein Recovery and Antioxidant Properties of Hydrolysed Proteins Derived from Defatted Lemna minor

2021 ◽  
Author(s):  
Hai Chi Tran ◽  
Hong Anh Thi Le ◽  
Thanh Thanh Le ◽  
Van Man Phan
Keyword(s):  
Enzymatic Hydrolysis ◽  
Antioxidant Activities ◽  
Lemna Minor ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Good Method ◽  
Alkaline Treatment ◽  
Protein Recovery ◽  
Hydrolysis Time ◽  
Hydrolysis Degree

Lemna minor (L. minor), the common duckweed, contains a high protein substance and is considered as a good source of potential bioactive peptides. The objective of this study is to investigate the effect of enzymatic hydrolysis times (60–180 min) and enzyme concentrations (0.5–3.5%v/w) with Alcalase and Flavourzyme on the recovery, hydrolysis degree (DH), and antioxidant properties of peptides derived from defatted L. minor. The protein recovery, hydrolysis degree (DH), and antioxidant activities obtained by enzymatic were compared with the alkaline treatment method. The results showed that the protein recovery, DH values, and antioxidant activities were enhanced by increasing the enzyme concentration and hydrolysis time. Specifically, the recovery of protein and DH values reached the highest level after the enzymatic hydrolysis by Flavourzyme or Alcalase at 1.5 v/w enzyme for 120 min. At the same enzymatic hydrolysis condition, the samples hydrolyzed by Flavourzyme had a higher inhibitory effect on the ABTS•+ and DPPH•+ radical scavenging than those hydrolyzed by Alcalase and the alkaline treatment. Further study also showed that the DH values, amino acid contents, and antioxidant activities of the protein extracts were positively correlated. Thus, the extractions with Flavourzyme and Alcalse were a good method to produce a significant amount of amino acids and smaller peptides.

Growth, Yield, Nodulation and Amino Acid Content of Bambara Groundnut (Vigna subterranean) under Inorganic and Organic Fertilizer Application

2020 ◽  
Author(s):  
Mahmudul Hasan ◽  
Md Kamal Uddin ◽  
Mahmud Tengku Muda Mohammed ◽  
Ali Tan Kee Zuan ◽  
Mst Motmainna
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Block Design ◽  
Organic Fertilizer ◽  
Amino Acid Content ◽  
Growth Yield ◽  
Bambara Groundnut ◽  
Growth And Yield ◽  
P Fertilizer ◽  
Inorganic And Organic

Background: Bambara groundnut is an edible legume which is highly nutritious. This study was carried out to find the effect of inorganic and organic fertilizer on the growth, nodulation, nitrogen yield and nutritional composition of bambara groundnut (Vigna subterranean). Methods: During the period of 2018, a glasshouse experiment was conducted in a randomized complete block design (RCBD) at Ladang 15, Faculty of Agriculture, Universiti Putra Malaysia. Different rates of compost, biofertilizer, gypsum were used along with the combination of different rates of nitrogen (N) and phosphorus (P) fertilizer. The amino acid content of the seed was measured by HPLC.Result: N and P fertilizer were found to play a dominating role in increasing the vegetative growth and yield of the plant. Plant height (21.73 cm), leaf area (2802.9 cm2) and the number of the pods per plant (41.75) increased with the application of N and P. Application of N30P60 kg/ha influenced nodule number (35.50) of the plant. Lysine content in seed was 6.03 mg/kg at T1 (N30P60 kg/ha) whereas 5.13 mg/kg was recorded at T7 (compost 10 t/ha). The application of N30P60 kg/ha has increased the growth, yield, nodulation and amino acid content of bambara groundnut.

scholarly journals Differences in Nutritional Value of Various Fish Products Expressed by the Amino Acid Profiles of their Water-soluble Fractions

2019 ◽  
Vol 4 (4) ◽  
pp. 1-5
Keyword(s):  
Amino Acid ◽  
Fish Species ◽  
Soluble Fraction ◽  
Amino Acid Content ◽  
Water Soluble ◽  
Fish Products ◽  
Water Soluble Fraction ◽  
Edible Tissues ◽  
Amino Acid Profiles ◽  
Branched Chain

The amino acid profiles of the whole water-soluble fraction of some popular fish products (muscle and caviar) have been studied. The pike (Esox lucius) muscle and caviar contain more branched-chain amino acids than all the products being studied including some valuable sturgeon and salmon fish species, and pike muscle also contains the highest amount of phenylalanine and lysine. Pike caviar is also a leader in threonine content. The pike may be considered as one of the most nutritionally valuable fish species, especially if the full amino acid content from the water-soluble fraction of its edible tissues is compared.

scholarly journals Multivariate Analysis of Amino Acids and Health Beneficial Properties of Cantaloupe Varieties Grown in Six Locations in the United States

Plants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1058 ◽  
Author(s):  
Jashbir Singh ◽  
Rita Metrani ◽  
Guddadarangavvanahally K. Jayaprakasha ◽  
Kevin M. Crosby ◽  
Sadhana Ravishankar ◽  
...  
Keyword(s):  
United States ◽  
Amino Acids ◽  
Amino Acid ◽  
Antioxidant Activities ◽  
Principal Component ◽  
The United States ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Amino Acid Profiles ◽  
Amino Acid Contents

Cantaloupe is a good dietary source of amino acids, including γ-aminobutyric acid (GABA), glutamine, and citrulline. However, the levels of these amino acids vary among different cantaloupe varieties grown in different locations. Understanding the variation in amino acid contents provides fundamentally important information for quality control and improving melon varieties. To examine this variation, we measured the amino acid contents in cantaloupes grown in six locations in the United States (Texas, Georgia, North Carolina, California, Indiana, and Arizona). Principal component analyses were applied to analyze the effect of growing location on the amino acid profiles in different varieties. The GABA content ranged from 1006.14 ± 64.77 to 3187.12 ± 64.96 µg/g and citrulline ranged from 92.65 ± 9.52 to 464.75 ± 34.97 µg/g depending on the variety and location. Total phenolic contents, α-amylase inhibition, and antioxidant activities were also measured. Tuscan type Da Vinci had significantly higher phenolic contents in Arizona (381.99 ± 16.21 µg/g) but had the lowest level when grown in California (224.56 ± 14.62 µg/g). Our analyses showed significant differences in amino acid levels, phenolics contents, and antioxidant activity in the cantaloupe varieties based on the growing location. These findings underline the importance of considering growing location in the selection and improvement of cantaloupe varieties.

Effect of Nitrogen and Phosphorus Fertilizers on Growth, Yield, Nodulation and Nutritional Composition of Bambara Groundnut [Vigna subterranea (L.) Verdc.]

2021 ◽  
Author(s):  
Mahmudul Hasan ◽  
Md. Kamal Uddin ◽  
Mahmud Tengku Muda Mohamed ◽  
Ali Tan Kee Zuan ◽  
Mst. Motmainna ◽  
...  
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Block Design ◽  
Amino Acid Content ◽  
Growth Yield ◽  
Nutritional Composition ◽  
Bambara Groundnut ◽  
Growth And Yield ◽  
Vigna Subterranea ◽  
P Fertilizer

Background: Bambara groundnut is an edible legume that is highly nutritious. This study was carried out to find the effect of nitrogen (N) and phosphorus (P) fertilizers on the growth, yield, nodulation, the proximate and nutritional composition of bambara groundnut [Vigna subterranea (L.) Verdc.]. Methods: During the period of 2018, a glasshouse experiment was conducted in a randomized complete block design (RCBD) at Ladang 15, Faculty of Agriculture, Universiti Putra Malaysia. Different rates of N and P fertilizer were used. Kjeldahl method and HPLC, respectively, determined the protein and amino acid content in seed. Result: N and P fertilizer were found to play a dominating role in increasing the vegetative growth and yield of the plant. Plant height (20.65a), pod number (45.75a) and harvest index (41.61a) increased significantly with the application of N30 + P60 kg ha-1. Application of N30P60 kg ha-1 significantly influenced nodulation and nitrogen yield. Protein, fibre, Mg and amino acid content increased with N30P60 kg ha-1. The application of N30P60 mg kg-1 has increased the growth, yield, nodulation, proximate and nutritional composition of bambara groundnut.

Sign in / Sign up

Export Citation Format

Share Document