A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure

Morr, C.V.; German, Bruce; Kinsella, John E.; Regenstein, Joe M.; Buren, J. P. Van; Kilara, Arun; Lewis, B. A.; Mangino, M.E.

doi:10.1111/j.1365-2621.1985.tb10572.x

Cited by 433 publications

(248 citation statements)

References 4 publications

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“…The protein solubility was determined at different solvent pH (2-10) according to Morr et al [41] with slight modifications. Briefly, samples were suspended (3% w/v) in deionised water containing 0, 1 or 3% NaCl.…”

Section: Protein Solubilitymentioning

confidence: 99%

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Purschke

Meinlschmidt

Horn

et al. 2017

Eur Food Res Technol

106

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Enzymatic hydrolysis of migratory locust (Locusta migratoria L.) protein flour (MLPF) was investigated as a method to improve the techno-functional properties. Experiments were conducted under variation of the applied proteases (Alcalase, Neutrase, Flavourzyme, Papain) or combinations thereof, enzyme-substrate ratio (0.05-1.0% w/w), heat pre-treatment (60-80 °C; 15-60 min), and hydrolysis time (0-24 h). Protein degradation was monitored in terms of degree of hydrolysis (DH) and SDS-PAGE. Solubility, emulsifying, foaming and water/oil binding properties of the hydrolysates were determined. In comparison to the control (DH = 5%), hydrolysis resulted in considerably higher DH values up to 42%. SDS-PAGE profiles revealed a steady decrease of bands between 25 and 75 kDa and an increase of low molecular weight bands (10-15 kDa). However, different heat pre-treatments resulted in impaired hydrolytic cleavage as evidenced by lower DH values. Protein solubility of MLPF hydrolysates was improved over a broad pH range from initially 10-22% up to 55% at alkaline conditions. Furthermore, hydrolysis resulted in enhanced emulsifying activity (54%) at pH 7, improved foamability (326%) at pH 3 and advanced oil binding capacity. The results of this study have clearly demonstrated the potential of targeted enzymatic degradation to improve the techno-functionality of migratory locust protein in order to produce tailored insect-based ingredients for the use in food applications.

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Section: Protein Solubilitymentioning

confidence: 99%

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Purschke

Meinlschmidt

Horn

et al. 2017

Eur Food Res Technol

106

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“…The technological functional properties: protein solubility (PS) (MORR et al, 1985), water holding capacity (WHC) (REGENSTEIN; GORIMAR; SHERLON, 1979), emulsifying capacity (EC) (DE KANTEREWICZ et al, 1987), and emulsion stability (ES) (ACTON; SAFLE, 1970) were determined in the okara flours dehydrated in the flash dryer, in the original flours dehydrated in a tray dryer (65 °C/8 hours), and in a commercial textured soy protein (TSP). The determinations were carried out in triplicate with the exception of EC, for which a single determination was made in each case.…”

Section: Okara Flour Analysesmentioning

confidence: 99%

Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

Grizotto

Andrade²,

Miyagusku³

et al. 2012

Food Sci. Technol

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The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided by two soymilk producing companies whose production systems were based on the hot disintegration of the decorticated (company B) or undecorticated (company A) soybeans. The okara was dehydrated using a flash dryer and then ground into flour (>420 µm). However, The okara flours A and B showed approximately the same amount of protein (35 and 40 g.100 g-1 dwb). However, the okara flour A presented higher values (p < 0.05) for all technological functional properties studied (emulsification capacity, emulsion stability, protein solubility, and water hold capacity) than those of okara flour B. The A and B okara flours were used in a frankfurter sausage formulation as substitution of 1.5% and 4% of meat. The results showed that the sausages containing okara flours A and B, as well as the control sausage, were accepted by the sensory panel. Moreover, there were no significant differences (p < 0.05) in the physical (color, objective texture, and emulsion stability) and chemical (pH and proximate composition) measurements of the sausages with and without the okara flour.

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“…O cálculo foi realizado dividindo-se a quantidade de óleo retido pela quantidade de proteína existente na amostra. A solubilidade foi determinada segundo Morr et al, 16 com modificações, sendo utilizado 0,5 g de proteína adicionado de 2 mL de NaCl 0,1 M e 38 mL do tampão correspondente (pH 3, 5, 7, 9 e 11). Posteriormente, o material foi agitado, o volume completado a 50 mL e centrifugado a 9000 x g por 35 min.…”

Section: Grau De Hidróliseunclassified

Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)

2009

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Recebido em 30/11/07; aceito em 10/7/08; punlicado na web em 27/11/08 FISH PROTEIN HYDROLYZED OBTAINED BY CHEMICAL AND ENZYMATIC PROCESSES FROM CORVINA (Micropogonias furnieri). The fish proteins has the advantage of a high sensibility to the hydrolysis and also a balanced composition in aminoacids. The production of protein hydrolyzed from by-products of fish process industry has been receiving more attention on the last years. The aim of this work was to evaluate the production of protein hydrolyzed from Micropogonias furnieri through chemical and enzymatic methods, verifying some functional properties. The results showed that the production of the hydrolyzed improved some functional properties of the proteins found in the filet and in the waste, what is desirable for a subsequent application.Keywords: fish; protein hydrolyzed; functional properties. introduÇÃoDe acordo com a Organização de Agricultura e Alimentos (FAO) sobre estatísticas de descarte e captura, estima-se que anualmente uma média de 7,3 milhões de toneladas de pescado são descartadas. 1 A captura de pescado tem diminuído nos últimos anos, devido à pesca mais seletiva e à estrita regulamentação, mas ainda existem muitas oportunidades de reduzir as perdas durante o processamento do pescado. 2 As proteínas musculares do pescado apresentam a vantagem de possuírem elevado valor biológico, decorrente da sensibilidade à hidrólise e de composição balanceada em aminoácidos, particularmente daqueles que costumam ser os limitantes em proteínas de origem vegetal, como a metionina e a cisteína. Outra vantagem relacionada com o uso do pescado é o fato de que certas espécies não são apropriadas para a comercialização, geralmente, por não possuírem rendimento satisfatório com relação à filetagem, devido à estrutura corporal e por apresentarem baixo valor comercial. 3 Os hidrolisados podem ser definidos como proteínas que são clivadas química ou enzimaticamente em peptídeos de vários tamanhos. 4 Hidrolisados protéicos são produzidos para serem utilizados em ampla variedade de produtos alimentícios, incluindo substitutos de leite, suplementos protéicos, realçadores de sabor e estabilizadores em bebidas, dentre outros.Para realizar a hidrólise, métodos químicos e biológicos são amplamente utilizados; a hidrólise química é mais comumente utilizada na prática industrial, porém os processos biológicos que utilizam adição de enzimas são mais promissores quando se deseja produtos com alta funcionalidade e valor nutritivo. Existem muitas técnicas potenciais para a extração da proteína a partir de tecido animal. Estas incluem a utilização de água e solventes orgânicos, processos convencionais de cozimento, aplicação de altas pressões, secagem e extração a quente de óleo. 5 Em geral, a hidrólise é um processo eficiente para a solubilização das proteínas do pescado. A produção de materiais solúveis que constituem o produto final da hidrólise depende de diversos fatores, tais como, reagentes químicos, tipo de enzima, substrato, pH, temperatura, tempo de incubação e concent...

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A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure

Cited by 433 publications

References 4 publications

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)

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