Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

“…However, several studies reported the opposite result: a greater DH being obtained for Flavourzyme. For instance, Bamdad et al (2011) studied the effect of the type of protease on the hydrolysis process. Using the same enzyme concentrations as used in the present work, the authors verified that the Flavourzyme hydrolysis (100 LAPU/g protein) of hordein was relatively more extensive than the hydrolysis by Alcalase (0.24 AU/g protein), which resulted in lower DH values.…”

Evaluation of the in vitro antioxidant properties of a cod (Gadus morhua) protein hydrolysate and peptide fractions

“…The protein dispersion was adjusted to pH 2.0 using 2 M HCl followed by addition of pepsin (600-1800 units/mg protein) at 10,000 units/ g fish protein. The enzyme-substrate mixture was incubated at 37°C for 12 h with continuous stirring and the digest adjusted to pH 7.8 with 2 M NaOH to irreversibly deactivate pepsin (Bamdad, Wu, & Chen, 2011). A mixture of trypsin and chymotrypsin (Enzeco Trypsin-Chymotrypsin Ò 1:1) was then added at 1000 units per mg fish protein for both components.…”

Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically

“…Where h represents hydrolysis equivalents [mequivalents (mequi)/ g protein]; and h tot is the total theoretical number of peptide bonds per unit weight present in BSG protein, for hordeins h tot ¼ 7.52 mequi/g protein (Bamdad, Wu, & Chen, 2011). The degree of hydrolysis expressed for each sample was the mean of three determinations.…”