scholarly journals The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels

Materials ◽  
2021 ◽  
Vol 14 (13) ◽  
pp. 3507
Author(s):  
Violeta Popescu ◽  
Andreia Molea ◽  
Marioara Moldovan ◽  
Pompilia Mioara Lopes ◽  
Amalia Mazilu Moldovan ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Whey Proteins ◽  
Protein Hydrolysates ◽  
Bacterial Invasion ◽  
Swelling Kinetics ◽  
Protein Isolates ◽  
Vis Spectroscopy ◽  
Whey Protein Isolates ◽  
Hydrolysis Of

Amino-acids, peptides, and protein hydrolysates, together with their coordinating compounds, have various applications as fertilizers, nutritional supplements, additives, fillers, or active principles to produce hydrogels with therapeutic properties. Hydrogel-based patches can be adapted for drug, protein, or peptide delivery, and tissue healing and regeneration. These materials have the advantage of copying the contour of the wound surface, ensuring oxygenation, hydration, and at the same time protecting the surface from bacterial invasion. The aim of this paper is to describe the production of a new type of hydrogel based on whey protein isolates (WPI), whey protein hydrolysates (WPH), and gelatin. The hydrogels were obtained by utilizing a microwave-assisted method using gelatin, glycerol, WPI or WPH, copper sulfate, and water. WPH was obtained by enzymatic hydrolysis of whey protein isolates in the presence of bromelain. The hydrogel films obtained have been characterized by FT-IR and UV-VIS spectroscopy. The swelling degree and swelling kinetics have also been determined.

scholarly journals Production of biologically active peptides by hydrolysis of whey protein isolates using hydrodynamic cavitation

2021 ◽  
Vol 71 ◽  
pp. 105385
Author(s):  
Abhijeet Bhimrao Muley ◽  
Aniruddha Bhalchandra Pandit ◽  
Rekha Satishchandra Singhal ◽  
Sunil Govind Dalvi
Keyword(s):  
Whey Protein ◽  
Biologically Active ◽  
Hydrodynamic Cavitation ◽  
Protein Isolates ◽  
Active Peptides ◽  
Biologically Active Peptides ◽  
Whey Protein Isolates ◽  
Hydrolysis Of

Effect of proteose-peptone on the heat gelation of whey protein isolates

1979 ◽  
Vol 46 (1) ◽  
pp. 113-120 ◽  
Author(s):  
Robyn M. Hillier ◽  
Gordon C. Cheeseman
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Protein Isolate ◽  
Strong Tendency ◽  
Protein Isolates ◽  
Proteose Peptone ◽  
Heated Milk ◽  
Gelling Time ◽  
Whey Protein Isolates

SUMMARYWhey proteins have been isolated from cheese whey by complex formation with carboxymethylcellulose. The protein preparations form stable gels and foams when reconstituted in water. A study has been made of the effect of concentration, pH and temperature on the gelling behaviour of the whey protein isolates, and the conditions necessary for a standard gelling test have been defined. Proteose-peptones (p-p) have been prepared from a whey protein isolate which showed a strong tendency to gel, and also from heated and unheated milk. The gelling behaviour of whey protein isolates, which showed either no tendency or a strong tendency to gel, has been studied in the presence and absence of added p-p. The quantities added varied from 0·05 mg isolated from unheated milk to 15 mg from heated milk. No change in gelling time was observed, and it was concluded that p-p were not responsible for the gelling behaviour exhibited by whey protein isolates.

Research on Enzymatic Hydrolysis of Whey Protein

2013 ◽  
Vol 411-414 ◽  
pp. 3205-3209
Author(s):  
Fang Qian ◽  
Lei Zhao ◽  
Shu Juan Jiang ◽  
Guang Qing Mu
Keyword(s):  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Degree Of Hydrolysis ◽  
Quadratic Regression ◽  
Orthogonal Regression ◽  
Single Factor Analysis ◽  
Verification Test ◽  
Enzyme Dosage ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of

Based on single factor analysis for the enzymatic hydrolysis of whey protein, papain was selected as the optimal enzyme and its enzymatic hydrolysis conditions were optimized by the quadratic regression orthogonal rotary test. The orthogonal regression model for degree of hydrolysis (DH) to three factors including temperature (X1), time (X2), enzyme dosage (X3) was established as follow: DH=10.40+0.22X1+0.30X2+1.31X3+0.019X1X2+0.011X1X3-0.039X2X3-0.39X12-0.16X22-0.40X32, Verification test showed a DH of 11.7% was obtained at the optimal hydrolysis condition of 56.6°C, 113.8 min and enzyme 8213.7 U /g protein, which basically consisted with the model theoretical value.

Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 207-213 ◽  
Author(s):  
Ren Wang ◽  
Pengcheng Xu ◽  
Zhengxing Chen ◽  
Xing Zhou ◽  
Tao Wang
Keyword(s):  
Whey Protein ◽  
Soluble Protein ◽  
Protein Isolates ◽  
Structural Interactions ◽  
Whey Protein Isolates

scholarly journals Enzymatic hydrolysis of chicken viscera proteins in the presence of an ionic liquid as a strategy to improve the antioxidant properties of the hydrolysates

2019 ◽  
Author(s):  
Vitor Geniselli da Silva ◽  
Ruann Janser Soares de Castro
Keyword(s):  
Ionic Liquid ◽  
Ionic Liquids ◽  
Enzymatic Hydrolysis ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Protein Hydrolysates ◽  
Tetramethylammonium Bromide ◽  
Chicken Viscera ◽  
Hydrolysis Of

Aiming to explore the use of ionic liquids (ILs) not yet described in the literature, this work evaluated the hydrolysis of proteins from chicken viscera using the protease Alcalase modified and unmodified by the IL tetramethylammonium bromide. The protein hydrolysates produced in the presence of the IL presented values of antioxidant activities 40% higher than the hydrolysates obtained without IL. In addition, with the presence of the IL, it was possible to obtain protein hydrolysates from chicken viscera with similar antioxidant activities, compared to the protein hydrolysates produced without IL, using 1/3 of the amount of enzyme.

scholarly journals Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2099
Author(s):  
Lucía Abadía-García ◽  
Eduardo Castaño-Tostado ◽  
Anaberta Cardador-Martínez ◽  
Sandra Teresita Martín-del-Campo ◽  
Silvia L. Amaya-Llano
Keyword(s):  
Protein Structure ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
High Intensity ◽  
Whey Proteins ◽  
High Intensity Ultrasound ◽  
Peptide Profile ◽  
Inhibitory Peptides ◽  
Ace Inhibitory Peptides ◽  
Ace Inhibitory

High Intensity Ultrasound (HIUS) can induce modification of the protein structure. The combination of enzymatic hydrolysis and ultrasound is an interesting strategy to improve the release of the Angiotensin-Converting Enzyme (ACE) inhibitory peptides. In this study, whey proteins were pretreated with HIUS at two levels of amplitude (30 and 50%) for 10 min, followed by hydrolysis using the vegetable protease bromelain. The hydrolysates obtained were ultrafiltrated and their fractions were submitted to a simulated gastrointestinal digestion. The conformational changes induced by HIUS on whey proteins were analyzed using Fourier-transform infrared spectroscopy by attenuated total reflectance (FTIR-ATR) and intrinsic spectroscopy. It was found that both levels of ultrasound pretreatment significantly decreased the IC50 value (50% Inhibitory Concentration) of the hydrolysates in comparison with the control (α = 0.05). After this treatment, HIUS-treated fractions were shown as smaller in size and fractions between 1 and 3 kDa displayed the highest ACE inhibition activity. HIUS promoted significant changes in whey protein structure, inducing, unfolding, and aggregation, decreasing the content of α-helix, and increasing β-sheets structures. These findings prove that ultrasound treatment before enzymatic hydrolysis is an innovative and useful strategy that modifies the peptide profile of whey protein hydrolysates and enhances the production of ACE inhibitory peptides.

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.  

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