Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis

Jain, Surangna; Anal, Anil Kumar

doi:10.1016/j.lwt.2016.01.057

Cited by 111 publications

(56 citation statements)

References 21 publications

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“…Emulsification activity of protein was determined following the steps of (Jain & Anal, ). Thirty milliliter 5% (wt/vol) of tea protein was dispersed in 10 ml soybean oil and the mixture was thoroughly dispersed at 12,000 × g for 2 min (IKA ULTRA‐TURRAX, China).…”

Section: Methodsmentioning

confidence: 99%

“…Emulsification activity of protein was determined following the steps of (Jain & Anal, 2016). Thirty milliliter 5% (wt/vol) of tea protein was dispersed in 10 ml soybean oil and the mixture was thoroughly dispersed at 12,000 × g for 2 min (IKA ULTRA-TURRAX, China expressed in m 2 /g) and emulsion stability (ES) (expressed in min) were calculated using the following equations (Thiansilakul, Benjakul, & Shahidi, 2007), respectively:…”

Section: Emulsion Activity Index and Emulsion Stabilitymentioning

confidence: 99%

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Effect of alkali concentration on functionality, lysinoalanine formation, and structural characteristics of tea residue proteins

Ayim

Alenyorege

et al. 2018

J Food Process Engineering

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The effect of varying sodium hydroxide concentration on functionality, structural characteristics, and the generation of lysinoalanine from tea protein extraction was explored. The results indicated that increasing alkali molarity from 0.0125 to 0.150 M resulted in an increase in protein yield, solubility, foam capacity, and stability up to 0.1 M, which declined further with an increase in the alkali concentration. Surface hydrophobicity, thiol, and disulfide contents reached a maximum at 0.075 M and continued to decline afterward. The effect of alkaline concentration on lysinoalanine (LAL) formation showed an increase from 6.00 ± 0.32 g/kg at 0.1 M to 29.43 ± 1.10 g/kg at 0.125 M followed by a decline to 7.37 ± 0.01 g/kg at 0.15 M. There was a significant (p < .05) reduction in Cys and Lys contents as alkali concentration increased. The use of alkali in extracting protein from tea and other plant sources should be monitored as higher alkali concentration may pose a nutritional concern. Practical applications Extraction of protein from plant sources is most often facilitated by use of alkali. However, the adverse effect of use of alkali is not considered in most cases. The use of sonication, ethanol, and Viscozyme pretreatments coupled with varying alkali concentration was adopted to extract proteins from tea residue and the generation of lysinoalanine, a toxic substance was quantified. The use of alkali at higher concentrations could pose a nutritional concern as it caused an increase in lysinoalanine content. Improved protein yield and purity can be achieved at moderately lower alkali concentrations.

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Section: Methodsmentioning

confidence: 99%

Section: Emulsion Activity Index and Emulsion Stabilitymentioning

confidence: 99%

Effect of alkali concentration on functionality, lysinoalanine formation, and structural characteristics of tea residue proteins

Ayim

Alenyorege

et al. 2018

J Food Process Engineering

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“…3). Small peptides increase the polar groups of the protein hydrolysates and thus allow better interactions with water resulting in increased solubility (Jain and Anal 2016). The protein hydrolysates were found to exhibit significantly (p \ 0.05) higher solubility at higher pH values (pH 6, 7, 8, 9 and 10) as compared to that at lower pH values (pH 3, 4 and 5).…”

Section: Solubilitymentioning

confidence: 97%

Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation

Jain

Anal

2017

J Food Sci Technol

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This study aimed to ferment the chicken eggshell membrane (ESM) using the lactic acid bacteria, Lactobacillus plantarum for preparation of functional and bioactive protein hydrolysates. Cultivation at an initial pH of 8.0 for 36 h resulted in maximum protein concentration (177.3 mg/g) and degree of hydrolysis (25.1%) of the hydrolysates. Fermentation resulted in the production of hydrolysates that demonstrated excellent solubility (90.7%), good foaming capacity (36.7%) and emulsification activity (94.6 m 2 /g). Additionally, these protein hydrolysates exhibited remarkable bioactive properties for instance reducing power (2.53), protection from DPPH radical (70.5%) and angiotensin I converting enzyme inhibition (49.3%). The fermented protein hydrolysates were also found effective against various foodborne pathogens. The protein hydrolysates obtained by fermentation of ESM can be potentially incorporated in functional foods and nutraceuticals resulting in valorization of the ESM waste.

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“…Jambrak et al . () attributed the advantages of ultrasonication to acoustic cavitation which further caused breaks of covalent bonds and changes in protein structures probably because of the shearing forces produced during ultrasonic cavitation (Jain & Anal, ). This technique has many uses, such as degassing, foaming control, homogenisation, emulsification, meat tenderisation, food quality monitoring, viscosity alteration, extraction, drying, crystallisation, improving starch and protein hydrolysis, and modifying enzyme activities (Jambrak et al ., ; Lei et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates

Tan

2017

Int J of Food Sci Tech

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In this study, the effect of ultrasonic pretreatment on the antioxidant activity of porcine liver protein hydrolysates (PLPHs) was investigated. The results showed that the degree of hydrolysis (DH) and peptide contents of the PLPHs increased as the time of ultrasonication increased. The hydrolysate pretreated with ultrasonication for 60 s exhibited the highest DH and peptide contents. The hydrolysate pretreated with ultrasonication for 45 s exhibited the highest ferrous ion chelating ability and reducing power. The hydrolysate pretreated with ultrasonication for 30 s exhibited the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the higher inhibitory activity in the linoleic acid autoxidation system. The molecular weight of peptides in the hydrolysates was less than 6.2 kDa. The results clearly demonstrated that ultrasonic pretreatment enhances the antioxidant activities of the PLPHs in a short period of time (15-30 s).

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Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis

Cited by 111 publications

References 21 publications

Effect of alkali concentration on functionality, lysinoalanine formation, and structural characteristics of tea residue proteins

Effect of alkali concentration on functionality, lysinoalanine formation, and structural characteristics of tea residue proteins

Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation

Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates

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