Enzymatic protein hydrolysates in human nutrition

Clemente, Alfonso

doi:10.1016/s0924-2244(01)00007-3

Cited by 452 publications

(371 citation statements)

References 51 publications

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“…Other applications are in specialized adult nutritional formulas, e.g. in diets for elderly who need extra protein supplements to maintain their body weight, formulas for infants with allergies towards intact food proteins or with inborn errors of metabolism and nutraceuticals [61][62][63][64]. A current drawback with production of protein hydrolysates is the formation of bitter and unpalatable tastes generated during the hydrolysis process.…”

Section: Food Ingredientsmentioning

confidence: 99%

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

et al. 2017

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Section: Food Ingredientsmentioning

confidence: 99%

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

et al. 2017

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“…The remainder of the meat has been discarded as aquatic product processing wastes, which is not only wasteful but also causes environmental pollution (Zheng et al, 2009;Zheng et al, 2012). As a processing tech-nology for shellfish, protein enzymatic hydrolysis converts shellfish's under-utilized by-products into acceptable forms without losing nutritional value, which obviously has high economic profit (Clemente, 2000). In addition, enzymatic hydrolysis can improve the functional properties of protein.…”

Section: Introductionmentioning

confidence: 99%

Arsenic removal from Pinctada martensii enzymatic hydrolysate by using Zr(IV)-loaded chelating resin

Yang

Dai

Sun

et al. 2013

J. Ocean Univ. China

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The present study investigated the removal of inorganic arsenic from Pinctada martensii enzymatic hydrolysate through unmodified resin (D296) and Zr(Ⅳ)-loaded chelating resin (Zr-D401). By loading Zr to macroporous chelating resin D401, the as exchange adsorption active sites are generated. This transforms D401 from a material that does not have the arsenic adsorption capacity into a material that has excellent arsenic exchange adsorption capacity. The static adsorption experiments were conducted to investigate the optimal removal condition for D296 and Zr-D401. The experimental results show that: the optimum condition for D296 is that T= 25℃, pH = 5, resin additive amount = 1 g (50 mL) -1 , and contact time = 10 h, the corresponding arsenic removal rate being 65.7%, and protein loss being 2.33%; the optimum condition for Zr-D401 is that T=25℃, pH = 8, resin additive amount = 1 g (50 mL) -1 , and contact time=10 h, the corresponding arsenic removal rate being 70.3%, and protein loss being 4.65%. These results show that both of the two resins are effective in arsenic removal for preserving useful substance. Our research provides scientific evidence and advances in the processing technology for heavy metal removal in shellfish.

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“…Protein hydrolysates have been used in the nutritional treatment of individuals with impaired digestion of intact protein 2 , for instance in cases of decreased luminal hydrolysis, reduced absorptive capacity, gastric or hepatic failure 3 , malnutrition associated with cancer, metabolic dysfunctions, and food allergies 4 . Hydrolysates have been used to improve food texture and fortify drinks, as well as in infant formulas and nutritional products 5,6 .…”

Section: Introductionmentioning

confidence: 99%

Mineral and vitamin content of beef, chicken, and turkey hydrolysates mineral and vitamin content of protein hydrolysates

et al. 2008

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Recebido em 20/10/06; aceito em 29/6/07; publicado na web em 19/12/07The purpose of this study was to assess the concentration of vitamins and minerals in meat protein hydrolysates. Calcium, phosphorus and iron were analyzed by inductively coupled-plasma atomic emission spectrophotometry; vitamin C was analyzed by the reduction of cupric ions and vitamins B1 and B2 by fluorescence. Regarding minerals, the beef hydrolysate (BH) had more iron than the turkey hydrolysate (TH) and the chicken hydrolysate (CH); TH had a little more phosphorus. BH had the largest amount of vitamin C, and similar amounts of vitamins B1 and B2. The amount of these nutrients found in the hydrolysates suggests that it is possible to use them to enrich special dietary formulations.

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Enzymatic protein hydrolysates in human nutrition

Cited by 452 publications

References 51 publications

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

Arsenic removal from Pinctada martensii enzymatic hydrolysate by using Zr(IV)-loaded chelating resin

Mineral and vitamin content of beef, chicken, and turkey hydrolysates mineral and vitamin content of protein hydrolysates

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