Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates

Yu, Chang Yeon; Cha, Yue; Wu, Fan; Xu, Xianbing; Du, Ming

doi:10.3390/molecules23040729

Cited by 17 publications

(14 citation statements)

References 48 publications

(51 reference statements)

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“…Reduction in particle size could be due to dissociation of larger protein molecules into smaller peptides molecule under enzymatic hydrolysis. Similar result was also observed in previous studies (Song et al., 2013; Yu et al., 2018) in which particle size of protein isolate was reduced after high‐pressure homogenization and limited hydrolysis treatment.…”

Section: Resultssupporting

confidence: 91%

“…Additionally, increased absolute zeta potential after hydrolysis signified the stability of aqueous suspensions, which might be caused by the detachment of amino acid group, causing changes in protein charge (Adler‐Nissen, 1986). Similarly, in the previous study, zeta potential of chicken and oyster protein was significantly increased after hydrolysis (Chen et al., 2016; Yu et al., 2018).…”

Section: Resultssupporting

confidence: 73%

“…Due to increased solubility after hydrolysis, protein can quickly diffuse and adsorb at the interface, resulting in increased EAI of hydrolysates (Deng et al., 2011). EAI of PMPH, FMPH, and GSMPH was found to be higher than those of earlier reported studies on pumpkin and oyster protein hydrolysates (Muhamyankaka et al., 2013; Yu et al., 2018).…”

Section: Resultscontrasting

confidence: 72%

“…Similar results have also been reported in the previous study on enzymatically modified soy protein concentrates (Surowka et al., 2004), where H 0 of soy protein was reduced due to more open hydrophilic groups produced by hydrolysis as well as greater protein flexibility. However, in another study (Yu et al., 2018), acid treatment significantly increased the H 0 of oyster protein isolates due to because acid treatment unfolds the proteins, which resulted in the disclosure of hydrophobic groups. Hence, H 0 of protein is mainly governed by the enzyme specificity, protein characteristics, and experimental conditions.…”

Section: Resultsmentioning

confidence: 93%

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Functional and nutritional characterization of in vitro enzymatic hydrolyzed millets proteins

2020

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Background and objectives Millets protein has been reported to possess potential bioactive peptides. In current study, effects of in vitro enzymatic hydrolysis on physicochemical and functional properties of pearl millet (PM), finger millet (FM), and green sorghum millet (GSM) protein were assessed. Findings Millets protein isolates were in vitro enzymatically hydrolyzed using pepsin and pancreatin. Essential amino acids such as leucine and threonine content were increased and found to be higher in PM protein hydrolysate (PMPH) (128.04 and 33.19 mg/g, respectively). GSM protein hydrolysate possessed significantly higher surface hydrophobicity (708.11), disulfide bond content (23.11 μM/g), and water absorption capacity (90.5 ml/g). Oil absorption capacity was decreased after hydrolysis. PMPH exhibited better gelation property (7%). FM protein hydrolysate possessed highest emulsification ability (93.49 m2/g). All hydrolysates showed significantly higher solubility at pH 2–10. Principal component analysis bi‐plot also revealed the variability in different physicochemical and functional properties due to enzymatic hydrolysis. Conclusions These results proposed that millet protein hydrolysates possess better physicochemical and functional properties compared to conventional protein isolates and may be used as a functional and nutraceutical ingredient. Significance and novelty Millets protein hydrolysates were successfully prepared by in vitro enzymatic hydrolysis with improved physicochemical and functional properties.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 73%

Section: Resultscontrasting

confidence: 72%

Section: Resultsmentioning

confidence: 93%

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Functional and nutritional characterization of in vitro enzymatic hydrolyzed millets proteins

2020

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“…The observation was in agreement with Chen et al [11]; the author found that the zeta potential of protein increased after HP treatment. In addition, the dissociation of an amino acid group could also result in an increase in protein charge [15].…”

Section: Resultsmentioning

confidence: 99%

Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein

Wang

Jiang

et al. 2019

Molecules

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To expand the utilization of oyster protein (OP), the effects of high pressure (100 to 500 MPa) on chemical forces, structure, microstructure, and digestibility properties were investigated. High pressure (HP) treatment enhanced the electrostatic repulsion (from −13.3Control to −27.8HP200 mV) between protein molecules and avoided or retarded the formation of protein aggregates. In addition, the HP treated samples showed uniform distribution and small particle size. The changes in electrostatic interaction and particle size contributed to the improvement of solubility (from 10.53%Control to 19.92%HP500 at pH 7). The stretching and unfolding of protein were modified by HP treatment, and some internal hydrophobic groups and -SH groups were exposed. HP treatment modified the secondary structure of OP. The treated samples contained less α-helix and β-sheet structures, whereas the proportions of β-sheet and random coil structures were increased. The treated samples have high digestibility in the stomach (from 26.3%Control to 39.5%HP500) and in the total digestive process (from 62.1%Control to 83.7%HP500). In addition, the total digestive production showed higher percentages of small peptides (<1 kDa) after HP treatment. The protein solubility and digestibility were increased after HP treatment, and high solubility and high digestibility might increase the chance that OP become a kind of protein supplement.

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Valorization of sea buckthorn seed protein to hydrolysates: Impact on morphological, structural, functional, and antioxidant properties

et al. 2023

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Background: Increasing concerns about nutritional deficiency, food security, and sustainability have emphasized work on exploring alternative and sustainable sources of protein. In this study, an initiative to extract and utilize protein concentrates, and hydrolysates from sea buckthorn seed, otherwise a waste material, is undertaken. The effect of hydrolysis using various enzymes namely pepsin (pH 2.0 and 37 C), trypsin (pH 7.0 and 37 C), and protamex (pH 7.0 and 50 C), for different time durations, namely, 30, 60, 90, and 120 min, on the structural and functional properties of sea buckthorn seed protein concentrate (SSPC), was elucidated. Results:The emulsifying activity index and solubility of pepsin-hydrolysed SSPC increased significantly and were higher than those of trypsin and protamex hydrolysed SSPC samples. A Fourier transformation infrared study revealed that the enzyme hydrolysis treatment reduced the peak intensity in amide I, II, and III bands. A significant change was found in the β-sheet, β-turn and random coiling of the secondary structure of SSPC protein by enzymatic hydrolysis. The particle size ranged from 295.8 to 440, 388 to 713.6, 399 to 890 nm for pepsin, trypsin, and protamex, respectively. The microstructure of pepsin-treated samples showed a more porous and loose structure than native, trypsin and protamex. Antioxidant activity increased significantly for all the samples with enzyme treatments carried out for different periods. Conclusion:The results indicate that the protein-rich hydrolysates could create new opportunities for the development of effective techno-functional additives for use in a wide range of food formulations.

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Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates

Cited by 17 publications

References 48 publications

Functional and nutritional characterization of in vitro enzymatic hydrolyzed millets proteins

Functional and nutritional characterization of in vitro enzymatic hydrolyzed millets proteins

Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein

Valorization of sea buckthorn seed protein to hydrolysates: Impact on morphological, structural, functional, and antioxidant properties

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