Properties and uses of protein hydrolysates (Review)

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

“…It can either be injected into meat cuts or used in emulsified products. Its dried form can be used in various food products such as meat, condiments, flavourings, sauces and soups, as it is known to improve taste, water retention and is easily digestible (Neklyudov et al 2000), as well as significantly lower the production costs for the final meat product. The product would have several benefits like improved slicing and tenderness, improved production economy, flavour, firmness and protein distribution (Arihara 2006;Jimenez-Colmenero et al 2001).…”

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

“…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.…”

Antarctic bacterial isolates that produce cold-active extracellular proteases at low temperature but are active and stable at high temperature

“…The cell-free supernatant is a hydrolysate of milk proteins with a complex composition. It usually contains peptides of a wide range of molecular weights and even free amino acids (Neklyudov et al 2000). Hydrolysis of peptide bonds causes changes in the properties of proteins including structural molecular changes that liberate the hydrophobic moiety of the protein molecule, exposing it on the surface of the oligopeptides formed during the process (Neklyudov et al 2000).…”

“…In this work we report the isolation and identification of microorganisms that produce extracellular cold-active proteases from water samples collected at Fildes Peninsula (King George Island, South Shetlands), focussing on the selection of serine-protease producers because this group of proteases is the most important for industrial applications (Neklyudov et al 2000;Acevedo et al 2008). …”