Proteases

Adler‐Nissen, Jens

doi:10.1016/b978-0-08-057145-4.50014-1

Cited by 22 publications

(14 citation statements)

References 56 publications

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“…All the zones decreased progressively as DH was higher. Moreover, the bitterness seems to be related to a high DH, due to the presence of small peptides that contained predominately hydrophobic amino acid residues (Adler‐Nissen ). However, in our case the increase in DH did not entail a rise on the hydrophobicity of the hydrolysates (even it decreased), in the range tested (8–17%).…”

Section: Resultsmentioning

confidence: 99%

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase^®

Eberhardt

López

Ceruti

et al. 2019

Int J of Dairy Tech

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Whey protein concentrate was enzymatically hydrolysed at several time courses using the commercial preparation Alcalase â 2.4 L, different hydrolysates were achieved, and the effect of degree of hydrolysis (DH) on both technological and biological properties was studied. Results have shown that solubility, antioxidant and ACE inhibition activities were increased as DH was also augmented from about 8 to 17%. RP-HPLC studies also revealed a decrease in hydrophobicity when samples were hydrolysed in comparison with controls. When the enzyme hydrolytic action was augmented, it stimulated both the bioactivity of whey protein and relevant technological properties, allowing these hydrolysates to be employed as additives in the development of food formulations.

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Section: Resultsmentioning

confidence: 99%

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase^®

Eberhardt

López

Ceruti

et al. 2019

Int J of Dairy Tech

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“…The DH was determined as the percentage of peptide bonds cleavage regarding a total number of peptide bonds, following the equations:where h is the number of peptide bonds cleavage in 1 kg protein; h tot is the total number of peptide bonds in 1 kg protein set as 7.8 meq/g for soy proteins; serine-NH 2 represents free amino groups as serine amino equivalents obtained from the calibration curve; and α is 0.970, and β is 0.342 for soy proteins. 33…”

Section: Materials and Methodsmentioning

confidence: 99%

Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices

Duque-Estrada

Berton‐Carabin

Nieuwkoop

et al. 2019

J. Agric. Food Chem.

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Process conditions that are applied to make structured soy-protein-based food commonly include high temperatures. Those conditions can induce protein oxidation, leading to a decrease in their susceptibility to proteolysis by digestive enzymes. We aimed to investigate the effects of thermomechanical processing on oxidation and in vitro gastric digestion of commercial soy protein ingredients. Samples were sheared at 100 to 140 °C and characterized for acid uptake, carbonyl content, electrophoresis, and surface hydrophobicity. The enzymatic hydrolysis was determined in simulated gastric conditions. Protein ingredients were already oxidized and showed higher surface hydrophobicity and hydrolysis rate compared with those of the processed matrices. However, no clear correlation between the level of carbonyls and the hydrolysis rate was found. Therefore, we conclude that gastric digestion is mostly driven by the matrix structure and composition and the available contact area between the substrate and proteolytic enzymes.

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“…27,28 Properties of protein hydrolysate are affected by type of enzyme, degree of hydrolysis, and substrate pretreatment. 29 This study examined the effect of whey protein concentrate hydrolysate (WPCH) on bone loss in ovariectomized rats and compared the effects of WPCH to whey protein concentrate (WPC), and determined the effect of dosage using various concentrations of WPCH. Bone breaking force, bone mineral density (BMD), bone mineral content (BMC), bone physical properties, and bone resorption and formation enzyme activities of rats treated with WPCH and WPC were evaluated.…”

Section: Introduction Omentioning

confidence: 99%

Whey Protein Concentrate Hydrolysate Prevents Bone Loss in Ovariectomized Rats

Kim

et al. 2015

Journal of Medicinal Food

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Milk is known as a safe food and contains easily absorbable minerals and proteins, including whey protein, which has demonstrated antiosteoporotic effects on ovariectomized rats. This study evaluated the antiosteoporotic effect of whey protein concentrate hydrolysate (WPCH) digested with fungal protease and whey protein concentrate (WPC). Two experiments were conducted to determine (1) efficacy of WPCH and WPC and (2) dose-dependent impact of WPCH in ovariectomized rats (10 weeks old). In Experiment I, ovariectomized rats (n = 45) were allotted into three dietary treatments of 10 g/kg diet of WPC, 10 g/kg diet of WPCH, and a control diet. In Experiment II, ovariectomized rats (n = 60) were fed four different diets (0, 10, 20, and 40 g/kg of WPCH). In both experiments, sham-operated rats (n = 15) were also fed a control diet containing the same amount of amino acids and minerals as dietary treatments. After 6 weeks, dietary WPCH prevented loss of bone, physical properties, mineral density, and mineral content, and improved breaking strength of femurs, with similar effect to WPC. The bone resorption enzyme activity (tartrate resistance acid phosphatase) in tibia epiphysis decreased in response to WPCH supplementation, while bone formation enzyme activity (alkaline phosphatase) was unaffected by ovariectomy and dietary treatment. Bone properties and strength increased as the dietary WPCH level increased (10 and 20 g/kg), but there was no difference between the 20 and 40 g/kg treatment. WPCH and WPC supplementation ameliorated bone loss induced by ovariectomy in rats.

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Proteases

Cited by 22 publications

References 56 publications

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase^®

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase^®

Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices

Whey Protein Concentrate Hydrolysate Prevents Bone Loss in Ovariectomized Rats

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Proteases

Cited by 22 publications

References 56 publications

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase®

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase®

Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices

Whey Protein Concentrate Hydrolysate Prevents Bone Loss in Ovariectomized Rats

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Product

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Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase^®

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase^®