scholarly journals Wool Keratin Hydrolysates for Bioactive Additives Preparation

Materials ◽  
2021 ◽  
Vol 14 (16) ◽  
pp. 4696
Author(s):  
Carmen Gaidau ◽  
Maria Stanca ◽  
Mihaela-Doina Niculescu ◽  
Cosmin-Andrei Alexe ◽  
Marius Becheritu ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Proteolytic Enzymes ◽  
Pathogenic Fungus ◽  
Gel Permeation Chromatography ◽  
Growth Stimulation ◽  
Gas Chromatography Mass Spectrometry ◽  
Physico Chemical ◽  
The Difference ◽  
Hydrolysis Of

The aim of this paper was to select keratin hydrolysate with bioactive properties by using the enzymatic hydrolysis of wool. Different proteolytic enzymes such as Protamex, Esperase, and Valkerase were used to break keratin molecules in light of bioactive additive preparation. The enzymatic keratin hydrolysates were assessed in terms of the physico-chemical characteristics related to the content of dry substance, total nitrogen, keratin, ash, cysteic sulphur, and cysteine. The influence of enzymatic hydrolysis on molecular weight and amino acid composition was determined by gel permeation chromatography (GPC) and gas chromatography-mass spectrometry (GC-MS) analyses. Antimicrobial activity of keratin hydrolysates was analysed against Fusarium spp., a pathogenic fungus that can decrease the quality of plants. The bioactivity of enzymatic hydrolysates was tested on maize plants and allowed us to select the keratin hydrolysates processed with the Esperase and Valkerase enzymes. The ratio of organised structures of hydrolysate peptides was analysed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) deconvolution of the amide I band and may explain the difference in their bioactive behaviour. The most important modifications in the ATR spectra of maize leaves in correlation with the experimentally proven performance on maize development by plant length and chlorophyll index quantification were detailed. The potential of enzymatic hydrolysis to design additives with different bioactivity was shown in the case of plant growth stimulation.

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

2007 ◽  
Vol 13 (6) ◽  
pp. 485-495 ◽  
Author(s):  
M.R. Ramirez ◽  
R. Cava
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Biceps Femoris ◽  
Raw Material ◽  
Meat Production ◽  
Reciprocal Crosses ◽  
Physico Chemical ◽  
Cured Meat ◽  
The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

Lactose-free Dulce de leche: compositional characterization, browning and texture profile

2021 ◽  
pp. 1-5
Author(s):  
Caroline Barroso dos Anjos Pinto ◽  
Isis Rodrigues Toledo Renhe ◽  
Carolina Carvalho Ramos Viana ◽  
Ítalo Tuler Perrone ◽  
Luiz Fernando Cappa de Oliveira ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Chemical Characteristics ◽  
High Demand ◽  
Free Products ◽  
Texture Profile ◽  
Physico Chemical ◽  
Texture Parameters ◽  
Reaction Texture ◽  
Hydrolysis Of ◽  
Compositional Characterization

Abstract Our objective was to elaborate lactose-free Dulce de leche (DL) and evaluate the influence of the hydrolysis of this sugar on the attributes of the products. Fluid milk used was divided into two portions and, in one of them, enzymatic hydrolysis of lactose was carried through. Next, the homogenization of milk was performed at 20 MPa. Four different treatments were studied. The final products were evaluated in relation to their composition and physico-chemical characteristics. The main results show that the homogenized lactose-free DL obtained a higher concentration of free 5-Hydroxymethylfurfural (HMF) (133.77 ± 3.42 μmol l−1). Consequently, browning was more intense due to Maillard Reaction. Texture parameters were higher (1611.00 ± 598.78 g hardness and 19.52 ± 2.46 g gumminess) when compared to the homogenized traditional product (28.45 ± 1.16 μmol l−1 free HMF, 437.17 ± 279.3 g hardness, and 406.20 ± 311.69 g gumminess). Lactose-free products are in high demand by consumers; however, the results of this work highlight the challenges to properly control the browning and the texture parameters of DL.

Effect of Diglyceryl Dicaprylate on Candida albicans growth and pathogenicity

2021 ◽  
Author(s):  
Tomojiro Koide ◽  
Muneaki Tamura
Keyword(s):  
Candida Albicans ◽  
Proteolytic Enzymes ◽  
Pathogenic Fungus ◽  
Oral Care ◽  
Dependent Manner ◽  
Concentration Dependent Manner ◽  
Highly Pathogenic ◽  
Antifungal Effect ◽  
Pathogenic Factors

Abstract The antifungal effect of diglyceryl dicaprylate (DGDC), one of the emulsifiers used as a food additive, on Candida albicans which is a pathogenic fungus that is predominant in the oral cavity was investigated. This component did not affect C. albicans growth, however, it suppressed some virulence factors in a concentration-dependent manner. Furthermore, the suppression of pathogenic factors, such as biofilm formation, adhesion, highly pathogenic dimorphism, and ability to produce proteolytic enzymes was due to reduction in mRNA expression levels of genes involved in fungal pathogenicities. From these results, this emulsifier could potentially prevent the development of intraoral and extraoral diseases involving C. albicans and could potentially use in oral care and improvement of quality of life.

Enzymatic hydrolysis of pectic substances by gel-permeation chromatography

1988 ◽  
Vol 25 (10) ◽  
pp. 870-874 ◽  
Author(s):  
V. Carunchio ◽  
A. M. Girelli ◽  
M. Sinibaldi ◽  
A. M. Tarola
Keyword(s):  
Enzymatic Hydrolysis ◽  
Gel Permeation Chromatography ◽  
Pectic Substances ◽  
Gel Permeation ◽  
Hydrolysis Of

scholarly journals PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP

Food systems ◽  
2020 ◽  
Vol 3 (3) ◽  
pp. 20-24
Author(s):  
T. S. Puchkova ◽  
D. M. Pikhalo ◽  
O. M. Karasyova
Keyword(s):  
Enzymatic Hydrolysis ◽  
Ion Exchange ◽  
Ph Value ◽  
Optimal Conditions ◽  
Carbohydrate Composition ◽  
Inulin Hydrolysis ◽  
Stage Scheme ◽  
Hydrolysis Of ◽  
Dry Substance

The purpose of the work is to study the enzymatic hydrolysis of inulin-containing syrups of various purification degrees from chicory chips in the production of oligofructose to be used in dietary, diabetic and health-preventive nutrition products. It has been determined that ion exchange purification of the syrup is necessary for hydrolysis. Individual stages of ion-exchange purification are specified using a two-stage scheme: К1-А1-К2-А2 and an additional stage on the “Macronet” sorbent MN200 to stabilize pH and remove bitterness taste. Requirements for the quality of syrup for hydrolysis have been developed: pH value — 4.5–5.0; chromaticity — not more than 0.5 units opt. den.; ash — not more than 0.2%; protein — 0.5%; no bitterness taste. Optimal conditions for hydrolysis of inulin-containing syrup have been established using Novozim 960 endoinulinase (Denmark): temperature — 55–58 °C; pH — 4.7–5.2; DS (dry substance) — 19%; preparation dosage — 0.4 units. INU/g of syrup DS; time 20–24 h. A sample of oligofructose syrup was obtained using the preparation “Novozim 960.” The carbohydrate composition of oligofructose after the inulin hydrolysis was determined: fructooligosaccharides (FOS) — 70.12%; oligofructosides — 24.79%; disaccharides — 2.11%; fructose — 2.98%. Requirements for carbohydrate composition of oligofructose obtained by enzymatic hydrolysis of inulin-containing syrup have been developed: sum total of FOS and oligosaccharides — not less than 93%, sum total of di- and monosaccharides — not more than 7%.

Improvements on Enzymatic Hydrolysis of Human Hair for Illicit Drug Determination by Gas Chromatography/Mass Spectrometry

2007 ◽  
Vol 79 (22) ◽  
pp. 8564-8570 ◽  
Author(s):  
Martha Míguez-Framil ◽  
Antonio Moreda-Piñeiro ◽  
Pilar Bermejo-Barrera ◽  
Patricia López ◽  
María Jesús Tabernero ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Enzymatic Hydrolysis ◽  
Human Hair ◽  
Illicit Drug ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Drug Determination ◽  
Hydrolysis Of

Measurement of β-Glucan in Mushrooms and Mycelial Products

2016 ◽  
Vol 99 (2) ◽  
pp. 364-373 ◽  
Author(s):  
Barry V McCleary ◽  
Anna Draga
Keyword(s):  
Enzymatic Hydrolysis ◽  
Glucose Oxidase ◽  
Acid Hydrolysis ◽  
Trifluoroacetic Acid ◽  
Ganoderma Lucidum ◽  
Reliable Method ◽  
The Other ◽  
Free Glucose ◽  
The Difference ◽  
Hydrolysis Of

Abstract A robust and reliable method has been developed for the measurement of β-glucan in mushroom and mycelial products. Total glucan (plus free glucose and glucose from sucrose) was measured using controlled acid hydrolysis with H2SO4 and the glucose released specifically was measured using glucose oxidase/peroxidase reagent. α-Glucan (starch/glycogen) plus free glucose and glucose from sucrose were specifically measured after hydrolysis of starch/glycogen to glucose with glucoamylase and sucrose to glucose plus fructose with invertase and the glucose specifically measured with GOPOD reagent. β-Glucan was determined by the difference. Several acid and enzyme-based methods for the hydrolysis of the β-glucan were compared, and the best option was the method using H2SO4. For most samples, similar β-glucan values were obtained with both the optimized HCl and H2SO4 procedures. However, in the case of certain samples, specifically Ganoderma lucidum and Poria cocus, the H2SO4 procedure resulted in significantly higher values. Hydrolysis with 2 N trifluoroacetic acid at 120°C was found to be much less effective than either of the other two acids evaluated. Assays based totally on enzymatic hydrolysis, in general, yielded much lower values than those obtained with the H2SO4 procedure.

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