Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (<i>Trachinotus blochii</i>)

Feng, Xiao; Hang, Shasha; Zhou, Yefang; Liu, Qin; Yang, Hongshun

doi:10.1111/1750-3841.14212

Cited by 27 publications

(15 citation statements)

References 44 publications

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“…(2017) and Feng et al . (2018) also found that the myofibril protein after bromelain treatment could improve the tenderness of the flesh. These results indicated that the enzymatic hydrolysis could improve the functional (solubility, amino acid composition, foam and emulsion properties et al) and nutritional properties of proteins, which was attributed that the conformation and structure of proteins were modified by decreasing the molecular weight, increasing the number of ion is able groups and exposing the hydrophobic groups (do Evangelho et al ., 2017; Feng et al ., 2017; Sadeghi et al ., 2018).…”

Section: Introductionmentioning

confidence: 95%

Amino acid, structure and antioxidant properties of Haematococcus pluvialis protein hydrolysates produced by different proteases

Zhao

Zhang

et al. 2020

Int J of Food Sci Tech

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The impact of different protease hydrolysis on the amino acid, structure and antioxidant properties of H. pluvialis protein (HP) was investigated. Results showed that the hydrolysate obtained by Alcalase exhibited the highest degree of hydrolysis (20.59%) and peptide yield (92.64%). The essential amino acid, hydrophobic, sulphur and aromatic amino acid contents of enzyme hydrolysates were significantly higher than HP (P < 0.05). FTIR spectra showed that the b-sheet proportion of HP hydrolysates were higher compared with HP, the proportion of random coil structure was lower. The a-helix content of the hydrolysate obtained by Alcalase was the highest, while the turn proportion was the lowest. The Trypsin derived hydrolysate presented the best DPPH and ABTS scavenging ability, and ferric reducing antioxidant power than other HPHs. These results suggested that HP hydrolysates have a great potential as natural functional ingredients in food manufacture.

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Section: Introductionmentioning

confidence: 95%

Amino acid, structure and antioxidant properties of Haematococcus pluvialis protein hydrolysates produced by different proteases

Zhao

Zhang

et al. 2020

Int J of Food Sci Tech

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“…It was not surprising to see such changes in the enzymatic activities with time. Proteases may exert their effect on protein hydrolysis in a dynamic manner, and a decreased hydrolysis rate occurring at the latter stage was probably due to the reduced concentration of the susceptible sites of peptide bonds with the hydrolysis time and the inhibition of enzymatic activity by certain hydrolysis products (Feng et al 2018).…”

Section: Protease Activitymentioning

confidence: 99%

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation

et al. 2019

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This is the first report on the effect of low temperature stress applied during initial moromi fermentation on the quality and taste of soy sauce. Koji was prepared to yield initial moromi under three comparative fermentation conditions over 9 days: (1) 4°C and 0% brine (i.e., water) (LTSF); (2) 4°C and 16% w/w brine (LTSH); (3) 25°C and 16% w/w brine (the control, CRTH). Greater extent of autolysis in samples was found under low temperature stress conditions (i.e., at 4°C, a temperature much lower than the normal temperature range like 25°C for natural microbial growth and performance). Compared to CRTH, LTSF had a twofold increase of glutaminase activity in dregs and 65.17% increase in supernatant, and after 60 days of moromi fermentation, a 5.73% and 3.47% increase, respectively, in the contents of glutamic acid (Glu) and aspartic acid (Asp). LTSF had the highest total free amino acid content due to both the low temperature stress and absence of salt. The intensity ranking of umaminess and kokumi sensation (LTSF [ LTSH [ CRTH) revealed by sensory analysis followed the changing trends of their umami and sweet amino acid contents with a trend reversal in the bitter amino acid content. Low temperature (4°C) without brine for initial moromi fermentation seemed beneficial, leading to a soy sauce product with desired taste and amino acid contents.

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“…Bromelain has a wide specificity for protein cleavage and is stable over a broad pH range (pH 4-8). It generally cleaves the protein sites with arginine, lysine, tyrosine, glutamic acid, glycine, ornithine, methionine sulfoxide, and alanine, but the specificity of cleavage may be altered by a change in pH [23,24]. Trypsin hydrolyses C-terminal amide bond specifically to arginine and lysine.…”

Section: Introductionmentioning

confidence: 99%

Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds

Khoo

et al. 2019

Processes

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Butterfly pea (Clitoria ternatea L.) is a traditional medicinal and edible herb, whose health-promoting benefits have been attributed to its phenolic constituents. In this study, the effects of enzymatic hydrolysis on total phenolic content (TPC) and total flavonoid content (TFC), antioxidant (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP)) and antibacterial activities of raw and roasted (200 °C, 10–20 min) butterfly pea seeds were investigated. Roasting reduced the yield of seed aqueous extracts, but it increased the TPC and FRAP values, hence the reducing ability, of the extracts. Bromelain hydrolysis enhanced the TPC and TFC of the roasted seeds up to 2- and 18-fold higher, respectively. Trypsin hydrolysis drastically increased the TPC, but not TFC, of roasted seeds; trypsin-hydrolyzed, 20 min roasted sample had the highest TPC (54.07 μg gallic acid equivalent (GAE)/mg) among all samples. Bromelain hydrolysis significantly improved the antioxidant activity of the roasted seed samples, where the antioxidant activity of bromelain-hydrolyzed, 20 min roasted sample was about 50% greater than the non-hydrolyzed 20 min roasted sample. Trypsin hydrolysis raised the FRAP values of the 20 min roasted sample to 70.28 mg Fe(II) equivalent/g, the highest among all samples. Nevertheless, trypsin only weakly elevated the ABTS scavenging activity of the roasted samples, showing no enhancement of the DPPH scavenging activity. On the other hand, only bromelain hydrolysates of raw and 10 min roasted seeds were active against Staphylococcus aureus. Taken together, bromelain hydrolysis can be used to enhance the extractable phytochemical contents and antioxidant activity of roasted butterfly pea seeds.

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Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii)

Cited by 27 publications

References 44 publications

Amino acid, structure and antioxidant properties of Haematococcus pluvialis protein hydrolysates produced by different proteases

Amino acid, structure and antioxidant properties of Haematococcus pluvialis protein hydrolysates produced by different proteases

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation

Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds

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