Production and purification of protein hydrolysates (review)

Neklyudov, A. D.; Ivankin, Andrey; Berdutina, A. V.

doi:10.1007/bf02738038

Cited by 15 publications

(3 citation statements)

References 19 publications

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“…Proteolytic enzymes break down proteins into hydrolysates that comprise small peptides consisting of 2–20 amino acids [ 57 ]. The molecular weight, length, and sequence of the peptides and their amino acid composition influence their bioactive properties; hydrolysates produce the forms of amino acids that are useful in supporting various human biological functions [ 58 , 59 ]. Protein hydrolysates comprise free amino acids and short-chain peptides, which confer many benefits as functional foods due to their amino acid profiles.…”

Section: Amino Acids In Fish Protein Hydrolysatesmentioning

confidence: 99%

Muscle Protein Hydrolysates and Amino Acid Composition in Fish

2021

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Fish muscle, which accounts for 15%–25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value. The hydrolysate contains physiologically active amino acids and various essential nutrients, the contents of which depend on the source of protein, protease, hydrolysis method, hydrolysis conditions, and degree of hydrolysis. Therefore, it can be utilized for various industrial applications including use in nutraceuticals and pharmaceuticals to help improve the health of humans. This review discusses muscle protein hydrolysates generated from the muscles of various fish species, as well as their amino acid composition, and highlights their functional properties and bioactivity. In addition, the role of the amino acid profile in regulating the biological and physiological activities, nutrition, and bitter taste of hydrolysates is discussed.

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Section: Amino Acids In Fish Protein Hydrolysatesmentioning

confidence: 99%

Muscle Protein Hydrolysates and Amino Acid Composition in Fish

2021

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“…In humans, whey protein containing GMP decreased energy intake to a greater extent at three hours following breakfast consumption than whey protein alone [ 201 ]. The satiety effect of β-conglycinin, a peptide originated from soy protein, has been also shown in rats [ 60 , 202 ].…”

Section: Role Of the Gi Tract In Regulation Of Metabolism And Foodmentioning

confidence: 99%

Dietary Proteins as Determinants of Metabolic and Physiologic Functions of the Gastrointestinal Tract

et al. 2011

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Dietary proteins elicit a wide range of nutritional and biological functions. Beyond their nutritional role as the source of amino acids for protein synthesis, they are instrumental in the regulation of food intake, glucose and lipid metabolism, blood pressure, bone metabolism and immune function. The interaction of dietary proteins and their products of digestion with the regulatory functions of the gastrointestinal (GI) tract plays a dominant role in determining the physiological properties of proteins. The site of interaction is widespread, from the oral cavity to the colon. The characteristics of proteins that influence their interaction with the GI tract in a source-dependent manner include their physico-chemical properties, their amino acid composition and sequence, their bioactive peptides, their digestion kinetics and also the non-protein bioactive components conjugated with them. Within the GI tract, these products affect several regulatory functions by interacting with receptors releasing hormones, affecting stomach emptying and GI transport and absorption, transmitting neural signals to the brain, and modifying the microflora. This review discusses the interaction of dietary proteins during digestion and absorption with the physiological and metabolic functions of the GI tract, and illustrates the importance of this interaction in the regulation of amino acid, glucose, lipid metabolism, and food intake.

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“…The study [14] was devoted to investigation of bone raw material hydrolysis and production of hydrolysates using bone waste from meat, poultry and fish with food additive production. As a result of the hydrolysis of protein mixture from meat and bone raw materials and blood with enzymes of the activated yeast biomass and pancreas, the hydrolysate with the amino acid composition close to optimal was obtained.…”

Section: Introductionmentioning

confidence: 99%

A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials

Какимов

Yessimbekov

Kabdylzhar

et al. 2021

Teor. prakt. pererab. mâsa (Print)

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When processing cattle and poultry, a large quantity of secondary slaughter products in the form of bone raw materials are formed in enterprises of the meat and poultry processing industry. Nowadays, its use is not optimal and rational. One of the promising directions of using bone raw materials in enterprises is production of finely ground meat and bone paste. The aim of this research was to study the chemical and mineral compositions, as well as the content of toxic elements in meat and bone paste from poultry and cattle bones obtained after complex grinding on a grinder and ultra-fine grinder. Chicken bone products (chicken necks, drumsticks, wings, breasts) and cattle costal and vertebral bones with residues of muscle tissue were used for investigation. The comparative analysis of the nutritional value of the meat and bone paste showed the following results: protein mass fraction was 18.5% in the meat and bone paste obtained from poultry bones, and 12.1% in the meat and bone paste obtained from cattle bones. The mass fraction of fat was two times higher in the meat and bone paste from poultry bones. As for the mineral composition, it has been established that meat and bone paste is a rich source of calcium: the calcium content was 1,654.02 mg/100g in the poultry meat and bone paste, and 5,318.13 mg/100g in the cattle meat and bone paste. In regard to the toxic element content, the normed values of lead and arsenic, cadmium and mercury were not revealed in the poultry and cattle meat and bone paste. The obtained meat and bone paste can be used for food purposes as a food additive in meat product manufacture, which will allow rational and economic use of bone raw materials in cattle and poultry processing.

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Production and purification of protein hydrolysates (review)

Cited by 15 publications

References 19 publications

Muscle Protein Hydrolysates and Amino Acid Composition in Fish

Muscle Protein Hydrolysates and Amino Acid Composition in Fish

Dietary Proteins as Determinants of Metabolic and Physiologic Functions of the Gastrointestinal Tract

A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials

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