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.

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 Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 589 ◽  
Author(s):  
Adetiya Rachman ◽  
Margaret A. Brennan ◽  
James Morton ◽  
Charles S. Brennan
Keyword(s):  
Amino Acid ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Digestibility ◽  
Egg White ◽  
Protein Isolate ◽  
Gluten Free ◽  
Egg White Protein ◽  
Amino Acid Profiles ◽  
Banana Flour

The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.

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 Amino Acid Profiles and Bioactive Compounds of Four Inedible Mushrooms from Oban Division of Cross River National Park (CRNP), Nigeria

2021 ◽  
Vol 2 (2) ◽  
pp. 11-18
Author(s):  
Juliet O. Oni ◽  
Ferdinand A. Akomaye ◽  
Etim J. Umana ◽  
Anthony O. Damian
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
National Park ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Phytochemical Analysis ◽  
Mushroom Species ◽  
Constant Weight ◽  
Cross River ◽  
Amino Acid Profiles

Inedible mushrooms are endowed with diverse nutritional and nutraceutical compounds. In this study, the amino acid profile, and phytochemical fingerprints of four selected wild inedible mushroom species from Oban Division of Cross River National Park (CRNP), Nigeria including Crepidotus applanatus (Pers.) P. Kumm, Daldinia concentrica (Bolton) Cesati & de Notaris, Oxyporus populinus (Schumach.) Donk and Trametes versicolor (L.) Lloyd were investigated. The fresh sporocarps of study mushroom were collected from the decaying wood during July 2018. Samples for amino acids profiling were dried to constant weight, defatted, hydrolyzed, evaporated in a rotary evaporator and loaded into the cartridge of the Applied Biosystems PTH Amino Acid Analyzer and analyzed for 45 minutes. The samples for phytochemical analysis were subjected to methanol extraction using a Soxhlet extractor and rotatory evaporator and injected into the column of an Agilent gas chromatography mass spectrometer (GCMS). The results of amino acid analysis revealed the presence of ten essential and eight non-essential amino acids in varying quantities across the species. The total amino acid content was highest in C. applanatus followed by D. concentrica, T. versicolor, and O. populinus in decreasing order. Glutamic acid, Arginine, and Aspartic acid were present in the highest amounts while Cystine, Lysine, and Histidine were the least across the species. The phytochemical screening of the samples led to the identification of 24 different compounds in D. concentrica, six compounds each in C. applanatus and O. populinus and three compounds in T. versicolor. In terms of percentage composition, 4H-Imidazo(1,5-a)(1,4)benzodiazepine-3-carboxylic acid, 5,6-dihydro-5-methyl-6-oxo-, ethyl ester, 1-Methylbicyclo[3.2.1]octane, Acetamide, N-(6-acetylaminobenzothiazol-2-yl)-2-(adamantan-1-yl)- and 9,19-Cyclolanost-24-en-3-ol, (3.beta.)-,TMS derivative were the most dominant compounds in C. applanatus, D. concentrica and T. versicolor respectively. The identified compound reportedly shows diverse bioactive activities, including antiviral, anticancer, antioxidant, hypocholesterolemic, anaphylactic, neurostimulant, pesticidal, insecticide and insecticidal activities. This data may represent the baseline information on the amino acid profiles and bioactive constituents of inedible mushroom species from Nigeria, as sources of noble compounds of substantial nutritional, medicinal and agricultural importance.

Copper-chelating peptide from salmon by-product proteolysate

2020 ◽  
Vol 16 (4) ◽  
Author(s):  
Tam D.L. Vo ◽  
Khoa Trong Pham
Keyword(s):  
Amino Acid ◽  
G Protein ◽  
Binding Capacity ◽  
Protein A ◽  
Amino Acid Content ◽  
Copper Binding ◽  
Hydrolysis Time ◽  
Binding Peptides ◽  
Peptide Fractions ◽  
The Ideal

AbstractThe aims of this study included evaluation of copper-binding capacity (CBC) and amino acid composition of salmon by-product proteolysate and its peptide fractions, optimization of hydrolysis condition, and identification of copper-binding peptides from the proteolysate. The result was that under the ideal hydrolysis (Neutrase, temperature of 45 °C, pH 7, enzyme:substrate (E:S) proportion of 72.24 U/g protein and hydrolysis time of 8.02 h), the proteolysate had the indispensable amino acid content at approximately 38.7% and also displayed the maximal CBC of 15163.6 µg Cu2+/g protein. Besides, four peptide fractions of 10–30 kDa, 3–10 kDa, 1–3 kDa, and <1 kDa were recovered using ultrafiltration, among which the <1 kDa fraction had the highest CBC of 10852.00 ± 895.06 µgCu2+/g protein. A copper-binding peptide, Phe-Ile-Asp-Asp-Asp-Ala-Phe-Ile-Arg (1110 Da), was identified from this fraction using tandem mass spectrometry (MS/MS). As a whole, the proteolysate/peptides could be used for copper enhancement that could shield human body from copper inadequacy disorders.

scholarly journals Determination of Dog Gelatins Based on Amino Acid Profils and Chemometrics

2018 ◽  
Vol 14 (2) ◽  
pp. 212
Author(s):  
Wiranti Sri Rahayu ◽  
Abdul Rohman ◽  
Sudibyo Martono
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Liquid Chromatography ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Principal Component ◽  
Food Product ◽  
Food Products ◽  
Amino Acid Profiles

Gelatin is a protein obtained by bolling skin, tendons, ligament, and bones with water. Gelatin is widely use in some food products and pharmaceutical industry. Some religions like Islam prohibited their followers to consume any food products containing pig and dog derivates, incluiding gelatin. The detection of some forbidden content in food product has been an important subect of stuydy in many countries. The current study was aimed to differentiate of dog gelatin from goat, bovine and porcine based on their amino acid profiles combined with chemometric of principal component analysis (PCA). Separation and determination of amino acid using liquid chromatography mass spechtroscopy. The results show that the fifth most amino acid content in dog gelatin were glutamic acid, glicine, alanine, arginine and methionin  .Parameters of peak heihgt percentage of each amino acids from each samples were analyzed by PCA. Based on PC1 and PC2, gelatin from dog, goat, bovine and porcine could be distinguished.

scholarly journals Protein Content and Amino Acid Composition among Selected South African Sorghum Genotypes

2018 ◽  
Vol 6 (1) ◽  
pp. 01-12
Author(s):  
M. A. Mofokeng ◽  
H. Shimelis ◽  
P. Tongoona ◽  
M. D. Laing
Keyword(s):  
Genetic Diversity ◽  
Amino Acid ◽  
Protein Content ◽  
South African ◽  
Crude Protein ◽  
Amino Acid Content ◽  
Crude Protein Content ◽  
Direct Production ◽  
Amino Acid Profiles ◽  
Sorghum Genotypes

The presence of genetic diversity is essential for quality improvement to achieve balanced protein and amino acid levels in sorghum. The objective of this study was to determine the genetic diversity present among selected South African sorghum genotypes for protein and amino acid content and to select candidate lines for breeding or direct production. Fifty nine selected South African sorghum genotypes grown at two localities were analysed for crude protein content using near-infrared spectroscopy (NIR). Nineteen genotypes with high crude protein content from each location were selected and analysed for amino acid profiles using protein hydrolysates. The crude protein content of the genotypes varied from 7.69 to 16.18% across the two sites with a mean of 13.07%. The genotypes that had high crude protein content at both sites were Mammopane, AS16 M1, Macia-SA, AS19, Maseka-a-swere, and AS4. The genotype AS16cyc was the best candidate for high phenylananine content at 5.99%. Overall, the studied lines had great variability in their protein and amino acid profiles. Accessions with high protein content or amino acid values can be used in sorghum breeding programmes to increase grain nutritional quality.

scholarly journals Production of fish seasoning powder from snakehead meat (Channa striata) by applying Alcalase and Flavourzyme enzyme mixture

2020 ◽  
Vol 19 (02) ◽  
pp. 43-49
Keyword(s):  
Moisture Content ◽  
Amino Acid Content ◽  
Hydrolysis Time ◽  
Ammonia Content ◽  
Fish Meat ◽  
Enzyme Mixture ◽  
Sensory Score ◽  
Hydrolysis Temperature ◽  
Channa Striata ◽  
Hydrolysis Conditions

Fish hydrolysate was produced from snakehead meat by applying an enzyme mixture consisting of Alcalase and Flavourzyme with a ratio of 1:3; hydrolysis temperature 55oC; pH 6.5 - 6.9. The results showed that the ratio of enzyme mixture to fish meat of 0.2% and hydrolysis time of 26 h were the optimal hydrolysis conditions. Fish hydrolysate had highest peptide content (26.4 g/L) and nitrogen amino acid content (10.6 g/L), and lowest nitrogen ammonia content (0.257 g/L). Sensory score, protein content, recovery yield and moisture content of fish seasoning powder were 18.9; 17.1%; 42.5% and 4.88%, respectively by mixing radish solution and fish hydrolysate at the ratio of radish solution to fish hydrolysate of 25%:40% and drying at 60oC for 72 h. The product still remained good sensory quality. The moisture content and total aerobic bacteria of product were at acceptable level after 4 weeks stored at ambient temperature.

scholarly journals The Effect of Hydrolysis Time on Amino Acid Analysis

2005 ◽  
Vol 88 (3) ◽  
pp. 888-893 ◽  
Author(s):  
Alison J Darragh ◽  
Paul J Moughan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Multiple Regression ◽  
Acid Content ◽  
Amino Acid Analysis ◽  
Bond Cleavage ◽  
Amino Acid Content ◽  
Correction Factors ◽  
Hydrolysis Time ◽  
Peptide Bond Cleavage

Abstract Determining the amino acid content of a protein involves the hydrolysis of that protein, usually in acid, until the protein-bound amino acids are released and made available for detection. Both the variability in the ease of peptide bond cleavage and differences in the acid stability of certain amino acids can significantly affect determination of a protein's amino acid content. By using multiple hydrolysis intervals, a greater degree of accuracy can be obtained in amino acid analysis. Correction factors derived by linear extrapolation of serial hydrolysis data are currently used. Compartmental modeling of the simultaneous hydrolysis (yield) and degradation (decay) of amino acids by nonlinear multiple regression of serial hydrolysis data has also been validated and applied to determine the amino acid composition of various biological samples, including egg-white lysozyme, human milk protein, and hair. Implicit in the routine application of serial hydrolysis in amino acid analysis, however, is an understanding that correction factors, derived either linearly or through the more accurate nonlinear multiple regression approach, need to be determined for individual proteins rather than be applied uniformly across all protein types.

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