scholarly journals Molecular Weight Distribution of Protein Hydrolysate by the Enzymic Hydrolysis of Weakly Acid-Treated Wheat Gluten

2001 ◽  
Vol 7 (2) ◽  
pp. 126-130 ◽  
Author(s):  
Young-Shick HONG ◽  
Ki-Young LEE ◽  
Cherl-Ho LEE
Keyword(s):  
Molecular Weight ◽  
Molecular Weight Distribution ◽  
Weight Distribution ◽  
Protein Hydrolysate ◽  
Wheat Gluten ◽  
Enzymic Hydrolysis ◽  
Weakly Acid ◽  
Hydrolysis Of

FTIR as a rapid tool for monitoring molecular weight distribution during enzymatic protein hydrolysis of food processing by-products

2017 ◽  
Vol 9 (29) ◽  
pp. 4247-4254 ◽  
Author(s):  
Sileshi Gizachew Wubshet ◽  
Ingrid Måge ◽  
Ulrike Böcker ◽  
Diana Lindberg ◽  
Svein Halvor Knutsen ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Molecular Weight Distribution ◽  
Weight Distribution ◽  
Food Processing ◽  
Protein Hydrolysis ◽  
Multivariate Approach ◽  
Hydrolysis Of ◽  
By Products ◽  
Rapid Tool

An FTIR-based multivariate approach is developed for monitoring molecular weight distribution during enzymatic protein hydrolysis of byproducts.

Study on Hydrolysis Conditions of Flavourzyme in Soybean Polypeptide Alcalase Hydrolysate

2013 ◽  
Vol 652-654 ◽  
pp. 435-438 ◽  
Author(s):  
Yong Sheng Ma ◽  
Lin Tong Wang ◽  
Xian Hui Sun ◽  
Bing Chen Ma ◽  
Jian Wen Zhang ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Weight Distribution ◽  
Bitter Taste ◽  
Protein Hydrolysate ◽  
Soybean Protein ◽  
Hydrolysis Reaction ◽  
Protein Recovery ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of

Soybean protein Alcalase hydrolysate was further hydrolyzed by adopting Flavourzyme. From this further hydrolysis reaction, bitter of soybean polypeptide mixture was reduced distinctly. The optimal hydrolysis conditions of Flavourzyme was determined as that pH was 7.0 at temperature 50°C and E/S(ratio of enzyme and substrate) was 20LAPU/g. Bitter taste value was reduced to 2 after Flavourzyme hydrolysis reaction for 2 hours in optimal hydrolysis conditions. The change of molecular weight distribution range from Alcalase hydrolysate to Flavourzyme hydrolysate was not obvious. DH (Degree of hydrolysis) of soybean protein hydrolysate was increased to 24.2% which was improved 3.5% than Alcalase hydrolysate. Protein recovery proportion was increased to 73.2% which was improved 0.8% than Alcalase hydrolysate.

scholarly journals Enzymatic hydrolysis of lupin protein isolates—Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes

2019 ◽  
Vol 7 (8) ◽  
pp. 2747-2759 ◽  
Author(s):  
Katharina Schlegel ◽  
Katharina Sontheimer ◽  
Andrea Hickisch ◽  
Ali Abas Wani ◽  
Peter Eisner ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Enzymatic Hydrolysis ◽  
Molecular Weight Distribution ◽  
Weight Distribution ◽  
Sensory Attributes ◽  
Protein Isolates ◽  
Lupin Protein ◽  
Hydrolysis Of
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