Identification of Peptides in Sediments Derived from an Acidic Enzymatic Soy Protein Hydrolysate Solution

Nakamori, Toshihiro; Nagai, M; Maebuchi, Motohiro; Furuta, Hitoshi; Park, Eun Young; Nakamura, Yasushi; Satô, Kenji

doi:10.3136/fstr.20.301

Cited by 3 publications

(3 citation statements)

References 18 publications

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“…Precipitates were first formed by isoelectric precipitation, and then the attachment of hydrophobic peptides in turn accelerated aggregation and precipitation. 27 2.4. Antioxidative Properties.…”

Section: Gelationmentioning

confidence: 99%

“…For example, the addition of hydroxylated soy protein hydrolysates to an acidic sports drink followed by prolonged refrigeration led to peptide precipitation, which would result in consumer complaints. Precipitates were first formed by isoelectric precipitation, and then the attachment of hydrophobic peptides in turn accelerated aggregation and precipitation …”

Section: Structure and Properties Of Protein Hydrolysatesmentioning

confidence: 99%

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Industrial Application of Protein Hydrolysates in Food

Tang

et al. 2023

J. Agric. Food Chem.

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Protein hydrolysates, which may be produced by the protein in the middle of the process or added as an ingredient, are part of the food formula. In food, protein hydrolysates are found in many forms, which can regulate the texture and functionality of food, including emulsifying properties, foaming properties, and gelation. Therefore, the relationship between the physicochemical and structural characteristics of protein hydrolysates and their functional characteristics is of significant importance. In recent years, researchers have conducted many studies on the role of protein hydrolysates in food processing. This Review explains the relationship between the structure and function of protein hydrolysates, and their interaction with the main ingredients of food, to provide reference for their development and further research.

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Section: Gelationmentioning

confidence: 99%

Section: Structure and Properties Of Protein Hydrolysatesmentioning

confidence: 99%

Industrial Application of Protein Hydrolysates in Food

Tang

et al. 2023

J. Agric. Food Chem.

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“…Protein hydrolysates from P. palmata , showed that ACE inhibitory activity was independent from the time of harvesting, but was related to its hydrolysis degree [ 93 ]. Nine ACE-inhibitory peptides derived from phycobiliproteins were found, and the oligopeptide LRY demonstrated particularly high inhibitory activities, with an IC 50 of 0.044 mM [ 99 ]. Similarly, the peptide PAFG, obtained from U. clathrata protein, showed an IC 50 value of 35.9 mM on ACE-inhibitory activity [ 83 ] ( Table 3 ).…”

Section: Bioactive Properties and Applications Of Seaweed Proteins And Derived Productsmentioning

confidence: 99%

Seaweed Protein Hydrolysates and Bioactive Peptides: Extraction, Purification, and Applications

et al. 2021

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Seaweeds are industrially exploited for obtaining pigments, polysaccharides, or phenolic compounds with application in diverse fields. Nevertheless, their rich composition in fiber, minerals, and proteins, has pointed them as a useful source of these components. Seaweed proteins are nutritionally valuable and include several specific enzymes, glycoproteins, cell wall-attached proteins, phycobiliproteins, lectins, or peptides. Extraction of seaweed proteins requires the application of disruptive methods due to the heterogeneous cell wall composition of each macroalgae group. Hence, non-protein molecules like phenolics or polysaccharides may also be co-extracted, affecting the extraction yield. Therefore, depending on the macroalgae and target protein characteristics, the sample pretreatment, extraction and purification techniques must be carefully chosen. Traditional methods like solid–liquid or enzyme-assisted extraction (SLE or EAE) have proven successful. However, alternative techniques as ultrasound- or microwave-assisted extraction (UAE or MAE) can be more efficient. To obtain protein hydrolysates, these proteins are subjected to hydrolyzation reactions, whether with proteases or physical or chemical treatments that disrupt the proteins native folding. These hydrolysates and derived peptides are accounted for bioactive properties, like antioxidant, anti-inflammatory, antimicrobial, or antihypertensive activities, which can be applied to different sectors. In this work, current methods and challenges for protein extraction and purification from seaweeds are addressed, focusing on their potential industrial applications in the food, cosmetic, and pharmaceutical industries.

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Prospecting the applications and discovery of peptide hydrogels in food

León-Rodríguez

Hémar

2020

Trends in Food Science & Technology

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Identification of Peptides in Sediments Derived from an Acidic Enzymatic Soy Protein Hydrolysate Solution

Cited by 3 publications

References 18 publications

Industrial Application of Protein Hydrolysates in Food

Industrial Application of Protein Hydrolysates in Food

Seaweed Protein Hydrolysates and Bioactive Peptides: Extraction, Purification, and Applications

Prospecting the applications and discovery of peptide hydrogels in food

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