Characterization of hydrolysates produced by mild-acid treatment and enzymatic hydrolysis of defatted soybean flour

Lee, Jin-Yeol; Lee, Hyun Duck; Lee, Cherl‐Ho

doi:10.1016/s0963-9969(00)00155-1

Cited by 40 publications

(36 citation statements)

References 6 publications

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“…The mixture of endo-peptidase and exo-peptidase has been used for other proteins like soybean, canola or wheat gluten, and showed that the DH increased [18]. In previous researches, the combination of Alcalase (an endo-peptidase) and Flavourzyme (an endo-and exo-peptidase) gave high yields of soluble protein and the average peptide chain length was estimated at 3-5 amino acids units in hydrolysis of defatted soy bean flour [18]. Both of these enzymes meet the specifications recommended by the FAO-OMS for food applications.…”

Section: Introductionmentioning

confidence: 99%

Green Production of Anionic Surfactant Obtained from Pea Protein

Rondel

Portet

Alric

et al. 2011

J Surfact & Detergents

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Section: Introductionmentioning

confidence: 99%

Green Production of Anionic Surfactant Obtained from Pea Protein

Rondel

Portet

Alric

et al. 2011

J Surfact & Detergents

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“…The amount of yield obtained from moromi in the enzyme treatments was significantly higher than that in control (P < 0.05), suggesting that the addition of enzymes to the moromi increased the rate of liquefaction of moromi during fermentation. Neutrase and flavourzyme activity were reported to be high in hydrolysis of fish, meat and soybean [2,4,6,7]. After six months, shishibishio yield with 15% salt reached to 35.05%, 63.25% and 64.75% for the control, neutrase and neutrase + flavourzyme, respectively.…”

Section: Change In Shishibishio Yield During Fermentationmentioning

confidence: 99%

“…This suggested that the use of flavourzyme increased the amount of shishibishio. Lee et al [2] studied with the enzymatic hydrolysis of defatted soybean flour and reported that the combination of alcalase + flavourzyme mixture gave higher yield of soluble protein and its derivatives than the use of a single enzyme. Among three levels of salt concentration, yield with 15% salt was the highest, followed by that with 20% salt and 25% salt.…”

Section: Change In Shishibishio Yield During Fermentationmentioning

confidence: 99%

“…hydrolyzed protein, enzymatic hydrolysis is applied. The mixture of endo-peptidase and exo-peptidase has been used for food protein hydrolysis in order to reduce the bitterness of the hydrolysates, as well as to increase the degree of hydrolysis [2,6]. Chae et al [8] suggested that if the first hydrolysis of animal proteins is carried out using neutrase, the hydrolysates produce in this step may be relatively bitter in some case due to the formation of bitter peptides, and this bitterness will disappear during the subsequent hydrolyse with flavourzyme, as the bitter peptide is degraded.…”

mentioning

confidence: 99%

“…Chae et al [8] suggested that if the first hydrolysis of animal proteins is carried out using neutrase, the hydrolysates produce in this step may be relatively bitter in some case due to the formation of bitter peptides, and this bitterness will disappear during the subsequent hydrolyse with flavourzyme, as the bitter peptide is degraded. The application of neutrase and flavourzyme has been reported to hydrolyse animal and vegetable protein and their by-products [2][3][4]7].…”

mentioning

confidence: 99%

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Nutritional Value and Sensory Acceptance of Fermented Meat Sauce “Shishibishio” with Neutrase and Flavourzyme Enzyme under Different Salt Concentrations

Trang¹

2017

JAST-A

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Shishibishio, a Japanese traditional seasoning, is made from fermented meat. The study aimed to evaluate the effect of neutrase 0.5 L alone or flavourzyme 500 L + neutrase 0.5 L on the acceleration of fermentation period and the improvement of nutritional value and sensory acceptance of the final product. The fermentation mixtures (moromi) were prepared by mixing ground pork with salt at one of three concentrations (15%, 20% or 25%), koji (rice fermented with Aspergillus oryzae) and pepper. To accelerate the fermentation of moromi, all treatments were added with neutrase at the begining, then adding with or without flavourzyme after one month. The results showed that neutrase or neutrase + flavourzyme mixture accelerated hydrolysis of meat protein during the fermentation of moromi. Yield, protein recovery, total nitrogen and free amino acid in shishibishio treated with enzymes were significantly greater (P < 0.05) than that of control, especially at 15% salt. The treatment treated with neutrase + flavourzyme was significantly increased (P < 0.05) in free amino acid as compared with treatment with neutrase alone, resulting a better sensory taste and smell, which was mostly accepted. Almost the shishibishio obtained after six fermentative months was acceptable seasonings having a good taste and no unpleasant smell.

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Application of surface response methodology to optimize hydrolysis of wheat gluten and characterization of selected hydrolysate fractions

Drago

González²,

Añón

2008

J Sci Food Agric

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BACKGROUND: The aim of this work was to optimize the hydrolysis experimental conditions to obtain wheat gluten hydrolysates and to characterize fractions from hydrolysates with different hydrolysis degrees in order to develop protein functional ingredients. Surface response methodology was used to analyze the effect of reaction factors on the degree of hydrolysis to assess the conditions for maximum fungal protease enzyme activity. Hydrolysates having three different trichloroacetic acid indices (TCAI) were prepared. Soluble fractions at pH 4, 6.5 and 9 from these hydrolysates were characterized by electrophoresis, reverse-phase high-performance liquid chromatography, free amino group content and peptide chain length.

show abstract

Characterization of hydrolysates produced by mild-acid treatment and enzymatic hydrolysis of defatted soybean flour

Cited by 40 publications

References 6 publications

Green Production of Anionic Surfactant Obtained from Pea Protein

Green Production of Anionic Surfactant Obtained from Pea Protein

Nutritional Value and Sensory Acceptance of Fermented Meat Sauce “Shishibishio” with Neutrase and Flavourzyme Enzyme under Different Salt Concentrations

Application of surface response methodology to optimize hydrolysis of wheat gluten and characterization of selected hydrolysate fractions

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