Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases

Su, Guowan; Ren, Jiaoyan; Yang, Bao; Cui, Chun; Zhao, Ming

doi:10.1016/j.foodchem.2010.11.083

Cited by 81 publications

(63 citation statements)

References 32 publications

(27 reference statements)

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“…Our previous research has revealed that defatted peanut proteins can be hydrolyzed more efficiently by protease prepared from Aspergillus oryzae. Compared to the commercial proteases (Alcalase 2.4L, Protamex and Papain), the hydrolysate by protease prepared from A. oryzae exhibited better umami taste (Su, Ren, Yang, Cui, & Zhao, 2010).…”

Section: Introductionmentioning

confidence: 89%

“…The protease source was prepared according to the method of a previous study (Su et al, 2010). Wheat bran (20 g), defatted peanut flour (8 g), calcium chloride (0.028 g) and deionized water (28 g) were mixed and sterilized in a conical flask at 121°C for 30 min.…”

Section: Preparation Of Crude Protease Extractmentioning

confidence: 99%

“…In our previous study (Su et al, 2010), the peanut hydrolysate by protease prepared from A. oryzae imparted the expected complex taste and was used for taste profile analysis (Fig. 1).…”

Section: Taste Characteristic Of Peanut Hydrolysatementioning

confidence: 99%

See 2 more Smart Citations

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

Cui

Zheng

et al. 2012

Food Chemistry

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Section: Introductionmentioning

confidence: 89%

Section: Preparation Of Crude Protease Extractmentioning

confidence: 99%

See 1 more Smart Citation

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

Cui

Zheng

et al. 2012

Food Chemistry

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“…The DPM hydrolysates were prepared according to the method of Su et al (2011). Five hundred grams of DPM was added into 500 mL of deionised water and heated at 121℃ for 15 min using an autoclave (Shanghai Shenan Instrument Co. L td., Shanghai, China), then mixed with 4000 mL of deionised water and homogenised at 10,000 rpm for 1 min using an Ultra Turrax homogeniser (Beijing Jingke Huarui Instrument Co. Ltd., Beijing, China).…”

Section: Preparation Of Dpm Hydrolysatementioning

confidence: 99%

Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima

Cui

Lei

Wang

et al. 2014

FSTR

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“…Enzymatic proteolysis is a commonly utilized strategy for improving the functionality, digestibility, bioactive and immunogenic properties of food proteins, including peanut [13,14,15]. Recently, ELISA testing indicated that Ara h 1 and Ara h 2 in peanut kernel extracts were reduced up to 100 and 98%, respectively, after hydrolysis with trypsin/chymotrypsin [16].…”

Section: Introductionmentioning

confidence: 99%

Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts

Shi

Guo

White

et al. 2013

Int Arch Allergy Immunol

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Background: Peanut flour is a high-protein, low-oil, powdered material prepared from roasted peanut seed. In addition to being a well-established food ingredient, peanut flour is also the active ingredient in peanut oral immunotherapy trials. Enzymatic hydrolysis was evaluated as a processing strategy to generate hydrolysates from peanut flour with reduced allergenicity. Methods: Soluble fractions of 10% (w/v) light roasted peanut flour dispersions were hydrolyzed with the following proteases: Alcalase (pH 8.0, 60°C), pepsin (pH 2.0, 37°C) or Flavourzyme (pH 7.0, 50°C) for 60 min. Western blotting, inhibition ELISA and basophil activation tests were used to examine IgE reactivity. Results: Western blotting experiments revealed the hydrolysates retained IgE binding reactivity and these IgE-reactive peptides were primarily Ara h 2 fragments regardless of the protease tested. Inhibition ELISA assays demonstrated that each of the hydrolysates had decreased capacity to bind peanut-specific IgE compared with nonhydrolyzed controls. Basophil activation tests revealed that all hydrolysates were comparable (p > 0.05) to nonhydrolyzed controls in IgE cross-linking capacity. Conclusions: These results indicate that hydrolysis of peanut flour reduced IgE binding capacity; however, IgE cross-linking capacity during hydrolysis was retained, thus suggesting such hydrolysates are not hypoallergenic.

show abstract

Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases

Cited by 81 publications

References 32 publications

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima

Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts

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