Article
Food Science & Technology
Sharanya Ganesh, Dian Widya Ningtyas, Sangeeta Prakash
Summary: This study investigated the effects of partial hydrolysis on the functional properties of almond protein isolate (API). Alcalase enzyme resulted in hydrolysates with high protein solubility, hydrophobicity, and foaming expansion, while transglutaminase enzyme produced high molecular weight peptides and improved emulsion and foam stability.
Article
Agricultural Engineering
Xin Li, Junpeng Yi, Tiantian Wu, Junling Wang, Luyao Li, Pu Liu
Summary: This study found that steam explosion technology could effectively degrade antinutritional factor phytate, increase protein yield, and enhance the antioxidant activities of lignan extracts in sesame cake.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Biochemistry & Molecular Biology
Supakit Chaipoot, Wanisa Punfa, Sakaewan Ounjaijean, Rewat Phongphisutthinant, Kanokwan Kulprachakarn, Wason Parklak, Laddawan Phaworn, Pattrawan Rotphet, Kongsak Boonyapranai
Summary: A low-value by-product of cold-pressed sesame oil, defatted black sesame cake (DBSC), was found to have potential as a renewable biological source for producing bioactive products. The protein hydrolysate and peptide fractions from black sesame cake showed antioxidant activity and inhibition of various enzymes. The study suggested that DBSC could be used as a nutraceutical or functional ingredient for preventing and treating disorders associated with free radicals.
Article
Food Science & Technology
Daniela P. Rodrigues, Ricardo Calado, Olga M. C. C. Ameixa, Jesus Valcarcel, Jose Antonio Vazquez
Summary: The study showed that Alcalase hydrolysis of Atlantic codfish frames produced fish protein hydrolysates with high digestion yield, remarkable degrees of hydrolysis, and antioxidant/antihypertensive activities, demonstrating the potential of this method to extract functional bio compounds from waste streams.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Acoustics
Okon Johnson Esua, Da-Wen Sun, Jun-Hu Cheng, Huifen Wang, Mingchun Lv
Summary: The effects of plasma functionalized water (PFW) and its combination with ultrasound (UPFW) on the functional and bioactive properties of small yellow croaker protein hydrolysates (SYPHs) produced from three enzymes were investigated. The results showed that the treatments unfolded and denatured the protein molecules, resulting in improved enzymatic and antioxidant properties of the hydrolysates.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Agricultural Engineering
Su Jin Eom, Jin-Ah Lee, Jeong Heon Kim, Jong-Tae Park, Nam Hyouck Lee, Bum-Keun Kim, Min-Cheol Kang, Kyung-Mo Song
Summary: Research has shown that low-molecular-weight polysaccharides containing mannose can be extracted from sesame oil cake using ultrasound treatment. These polysaccharides exhibit skin-protective functions and can be used as food additives and functional materials.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Polymer Science
Ju-Heon Lee, Dong Hwi Kim, Youngjae Ryu, Kwan Hoon Kim, Seong Ho Jeong, Tae Yang Kim, Sung Woon Cha
Summary: The study developed a biocomposite PP/SOC using sesame oil cakes as reinforcement in the matrix, which resulted in increased flexural modulus but decreased tensile strength. SEM observation confirmed that phase separation and voids were the causes of the decreased tensile strength.
Article
Food Science & Technology
Kai Yang, Tian-Rui Xu, Yan-Hong Fu, Ming Cai, Qi-Le Xia, Rong-Fa Guan, Xian-Guo Zou, Pei-Long Sun
Summary: This study investigated the effects of ultrasonic pre-treatment on the physicochemical properties of proteins extracted from cold-pressed sesame cake. The results showed that ultrasonic pre-treatment increased the extraction yield of protein significantly, while slightly affecting the solubility and foaming capacity of the protein. Additionally, analysis showed that ultrasonic pre-treatment could alter the molecular structure and thermal stability of the protein.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Multidisciplinary
Lalita Chotphruethipong, Thunwa Binlateh, Pilaiwanwadee Hutamekalin, Wanida Sukketsiri, Rotimi E. Aluko, Soottawat Benjakul
Summary: Research found that hydrolyzed collagen prepared by a two-enzyme hydrolysis process with papain and Alcalase showed higher peptide yield, stronger antioxidant activities, and enhanced cell migration, making it suitable for formulating functional products for skin nourishment and wound healing.
Article
Food Science & Technology
Dongmei Lu, Yanhong Chen, Qiaoling Xie, Ziting Qiu, Hongyan Zhang, Peng Sun, Jinquan Pan, Yun Wang
Summary: This study explores the application of fish marine bioactive peptides (FMBP) obtained from gill waste of Tilapia and bighead carp in preserving the taste and flavor of Chinese moon cake. The results show that FMBP significantly inhibits the growth of microorganisms during storage while maintaining the quality of moon cakes. The coating treatment with 3% FMBP extends the shelf-life of moon cakes by 20 days.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Biotechnology & Applied Microbiology
Nikita Pozdnyakov, Sergey Shilov, Alexander Lukin, Maxim Bolshakov, Evgeny Sogorin
Summary: This study compares the results of laboratory and semi-industrial experiments on enzymatic hydrolysis of soy protein isolate. The findings indicate that the reaction temperature has a significant impact on the kinetics, while the pH value has a minor influence. It highlights the importance of refining process conditions through semi-industrial experiments before scaling up to industrial production.
BIORESOURCES AND BIOPROCESSING
(2022)
Article
Chemistry, Applied
Su Jin Eom, Hyo Don Zu, Jangho Lee, Min-Cheol Kang, Jeongyong Park, Kyung-Mo Song, Nam Hyouck Lee
Summary: The study developed an efficient extraction method for sesame seed oil cake using ultrasound technology, which showed higher extraction yield, greater antioxidant effect, and increased lignan content compared to conventional methods. The industrial ultrasound-assisted extraction method has potential application for other compounds.
Article
Chemistry, Applied
Shanshan Sun, Yahui Gao, Junde Chen, Rui Liu
Summary: Collagen extracted from tilapia skin was identified as type I collagen. Hydrolysis of collagen with alcalase revealed the structure-activity relationship of released peptides, with proline at position C3 enhancing ACE inhibitory activity and proline at position C2 having a negative effect. Collagen peptide release kinetics showed an initial increase in peptide amount followed by a decrease and stabilization, indicating primary enzymolysis followed by secondary hydrolysis. Understanding collagen peptide release kinetics can help control food safety and quality in the collagen-peptide food processing industry.
Article
Thermodynamics
Ehsan Parandi, Mohammad Mousavi, Hossein Kiani, Hamid Rashidi Nodeh, Jinwoo Cho, Shahabaldin Rezania
Summary: This study aimed to design a significantly rapid transesterification reaction using a recoverable nanomagnetic immobilized enzyme and microreactor-intensified process. The immobilized enzyme showed improved stability and the newly synthesized nano-biocatalyst proved effective in enhancing the transesterification reaction. The generated biodiesel met the quality standards. Overall, using a microreactor and immobilized enzyme can greatly reduce the reaction time for biodiesel production.
ENERGY CONVERSION AND MANAGEMENT
(2023)
Article
Agriculture, Dairy & Animal Science
Shabnam Ghanbarinia, Peiman Ariaii, Reza Safari, Leila Najafian
Summary: This study aimed to improve the quality and shelf life of hamburgers by producing sesame meal protein hydrolysates (SPH) using enzymes and adding them to soybean. The results showed that the addition of SPH decreased moisture, fat, and texture firmness, while increasing protein and brightness. SPH also slowed down oxidation and microbial spoilage, inhibiting the growth of Staphylococcus aureus and Escherichia coli. T3 and T4 treatments had the best overall results and met the chemical and microbial index requirements throughout the storage period.
ANIMAL SCIENCE JOURNAL
(2022)
