Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese

Freeze-Dried Tuna Pepsin Powder Stabilized by Some Cryoprotectants: In Vitro Simulated Gastric Digestion toward Different Proteins and Its Storage Stability

“…This was probably attributed to the high resistance of those plant proteins against pepsin. Plant proteins might contain phytochemicals such as phenolic compounds, which could inhibit pepsin via cross-linking activity [ 46 ]. As a result, lower proteolytic activity was attained.…”

Freeze-Dried Tuna Pepsin Powder Stabilized by Some Cryoprotectants: In Vitro Simulated Gastric Digestion toward Different Proteins and Its Storage Stability

“…This was probably attributed to the high resistance of those plant proteins against pepsin. Plant proteins might contain phytochemicals such as phenolic compounds, which could inhibit pepsin via cross-linking activity [ 46 ]. As a result, lower proteolytic activity was attained.…”

Use of Tuna Visceral Pepsin in Combination with Trypsin as Digestion Aid: Enhanced Protein Hydrolysis and Bioavailability

“…This was most likely because those plant proteins were highly resistant toward fish enzymes (TPP and TLB). Plant proteins might contain protease inhibitors or phytochemicals, especially phenolic compounds, which plausibly inactivate enzymes via cross-linking action [30]. Thus, protein hydrolysis became lowered.…”

Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review

“…The process of gel of casein by aspartyl protease includes hydrolysis of κ-casein and aggregation of micelles [ 33 , 34 ]. Protein content, temperature, ionic strength, pH value, and enzyme concentration can affect the gel time and the strength of the obtained gel, thus leading to differences in printability and ease of swallowing [ 35 ]. In conclusion, printing technology is feasible to produce easy-to-swallow foods through formulation adjustment and internal structure design [ 36 ].…”

Freeze-Dried Tuna Pepsin Powder Stabilized by Some Cryoprotectants: In Vitro Simulated Gastric Digestion toward Different Proteins and Its Storage Stability

“…This was probably attributed to the high resistance of those plant proteins against pepsin. Plant proteins might contain phytochemicals such as phenolic compounds, which could inhibit pepsin via cross-linking activity [ 46 ]. As a result, lower proteolytic activity was attained.…”

Use of Tuna Visceral Pepsin in Combination with Trypsin as Digestion Aid: Enhanced Protein Hydrolysis and Bioavailability

“…This was most likely because those plant proteins were highly resistant toward fish enzymes (TPP and TLB). Plant proteins might contain protease inhibitors or phytochemicals, especially phenolic compounds, which plausibly inactivate enzymes via cross-linking action [30]. Thus, protein hydrolysis became lowered.…”

Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review

“…The process of gel of casein by aspartyl protease includes hydrolysis of κ-casein and aggregation of micelles [ 33 , 34 ]. Protein content, temperature, ionic strength, pH value, and enzyme concentration can affect the gel time and the strength of the obtained gel, thus leading to differences in printability and ease of swallowing [ 35 ]. In conclusion, printing technology is feasible to produce easy-to-swallow foods through formulation adjustment and internal structure design [ 36 ].…”

Freeze-Dried Tuna Pepsin Powder Stabilized by Some Cryoprotectants: In Vitro Simulated Gastric Digestion toward Different Proteins and Its Storage Stability

“…This was probably attributed to the high resistance of those plant proteins against pepsin. Plant proteins might contain phytochemicals such as phenolic compounds, which could inhibit pepsin via cross-linking activity [ 46 ]. As a result, lower proteolytic activity was attained.…”

Use of Tuna Visceral Pepsin in Combination with Trypsin as Digestion Aid: Enhanced Protein Hydrolysis and Bioavailability

“…This was most likely because those plant proteins were highly resistant toward fish enzymes (TPP and TLB). Plant proteins might contain protease inhibitors or phytochemicals, especially phenolic compounds, which plausibly inactivate enzymes via cross-linking action [30]. Thus, protein hydrolysis became lowered.…”

Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review

“…The process of gel of casein by aspartyl protease includes hydrolysis of κ-casein and aggregation of micelles [ 33 , 34 ]. Protein content, temperature, ionic strength, pH value, and enzyme concentration can affect the gel time and the strength of the obtained gel, thus leading to differences in printability and ease of swallowing [ 35 ]. In conclusion, printing technology is feasible to produce easy-to-swallow foods through formulation adjustment and internal structure design [ 36 ].…”