Article
Agriculture, Dairy & Animal Science
R. Nikhita, N. M. Sachindra
Summary: Response surface methodology was used to optimize hydrolysis conditions for the production of antioxidant and ACE inhibitory peptides from chicken red blood cells by both enzymatic and acid hydrolysis. The study indicated that both chemical and enzymatic methods can successfully hydrolyze chicken red blood cells to obtain hydrolysates with antioxidant and ACE inhibitory activity.
Article
Plant Sciences
Keerati Joyjamras, Chatchai Chaotham, Pithi Chanvorachote
Summary: This study optimized the hydrolysis reaction catalyzed by Alcalase(R) to generate sericin hydrolysates with antioxidant activity, and found that temperature played a major role in the scavenging capacity of the hydrolysates.
PHARMACEUTICAL BIOLOGY
(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
Food Science & Technology
Pei-Teng Chan, Patricia Matanjun, Cahyo Budiman, Rossita Shapawi, Jau-Shya Lee
Summary: The heads and bones of hybrid groupers have the potential to produce ACE-inhibitory and antioxidant peptides. This study isolated and identified novel peptides with dual-action from the hydrolysate of the heads and bones of hybrid groupers. The peptides demonstrated strong ACE-inhibition and antioxidant activities, but their effectiveness decreased after simulated gastrointestinal digestion.
Article
Environmental Sciences
J. Araujo, P. Sica, C. Costa, M. C. Marquez
Summary: The study demonstrated that enzymatic hydrolysis of fish waste can result in the production of high value-added products such as protein hydrolysates, collagen, and fish oil. The enzyme/substrate ratio was found to be the main factor influencing the hydrolysis rate, and linear relationships were observed between the degree of hydrolysis and the amounts of the obtained by-products. In optimal conditions, a significant reduction in waste disposed to landfill can be achieved by utilizing fish waste as raw material for by-product fabrication.
WASTE AND BIOMASS VALORIZATION
(2021)
Article
Food Science & Technology
Upasana Mohanty, Ranendra K. Majumdar, Biswajit Mohanty, Naresh Kumar Mehta, Janmejay Parhi
Summary: The study aimed to evaluate the impact of hydrolysis on the functional properties of fish protein hydrolysates from waste fish. The results showed that antioxidant and metal chelating properties of the hydrolysates increased with higher degree of hydrolysis, while emulsifying and foaming capacity decreased. These findings suggest that hydrolysates from waste fish could be used as potential supplements in animal feed.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Biochemistry & Molecular Biology
Seyed Rasoul Shahosseini, Seyed Rohollah Javadian, Reza Safari
Summary: This study utilized enzymatic hydrolysis to produce bioactive peptides with antioxidant and anti-cancer properties from Liza abu muscle protein. Alcalase enzyme showed the highest antioxidant and anti-cancer activity, while hydrolyzed proteins with a molecular weight of less than 3 kDa exhibited the best results.
INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS
(2022)
Article
Food Science & Technology
Wei Quan, Chuan Zhang, Zhaojun Wang, Maomao Zeng, Fang Qin, Zhiyong He, Jie Chen
Summary: The study demonstrated that hydrolysates generated from Torreya grandis protein by enzymatic hydrolysis with papain and alcalase exhibited higher antioxidative activity. These hydrolysates can be used as functional foods or bioactive food ingredients in the future, thereby increasing the value of Torreya grandis by-products.
Article
Food Science & Technology
Fahimeh Jamdar, Seyed Ali Mortazavi, Mohammad Reza Saiedi Asl, Akram Sharifi
Summary: The study investigated the microencapsulation of wheat germ extract (WGE) using spray and freeze drying with different maltodextrin to whey protein concentrate (M-W) ratios. Results showed that increasing M-W ratios led to changes in physicochemical properties of the microcapsules, with spray drying showing superior effects compared to freeze drying.
FOOD SCIENCE & NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Miljan Cvetkovic, Milana Kocic, Dragana Dabic Zagorac, Ivanka Ciric, Maja Natic, Durad Hajder, Aleksandar Zivotic, Milica Fotiric Aksic
Summary: Blueberries are a fruit that is rich in potential functional compounds and is recognized for its colored fruits and exquisite flavor. This study compared different blueberry varieties and determined the best time for picking fruits in order to produce berries with elevated levels of bioactive compounds. The results showed that different cultivars and harvest times influenced the levels of specific compounds in blueberries, and selecting the appropriate harvest time is important for obtaining berries with high levels of health-promoting compounds.
Article
Environmental Sciences
Guiqin Cai, Kaylee Moffitt, Laura Navone, Zhanying Zhang, Karen Robins, Robert Speight
Summary: Conversion of keratin waste into value-added products reduces waste volumes and creates new revenue streams for the animal production industry. The study demonstrated that controlling alkaline pretreatment conditions could lead to the production of enzymatic hydrolysates with higher antioxidant activities for value-adding applications. The information generated from this study will aid in scaling up and commercializing processes with optimized antioxidant peptide production.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Chemistry, Applied
Jun-Young Park, Jaeho Myeong, Yoonseok Choi, Hyunjong Yu, Chang Woo Kwon, Kyung-Min Park, Pahn-Shick Chang
Summary: EM is a multi-functional food emulsifier synthesized from erythorbic acid and myristic acid, showing excellent antioxidative and antibacterial activities.
Article
Chemistry, Multidisciplinary
Haicheng Xie, Le Zhang, Shunli Jing, Jinwei Zhou, Qing Wu, Yaya Yang, Yufei Chen, Chengyu Yang, Guohua Xia, Yuping Shen, Huan Yang
Summary: This study developed a convenient method to efficiently obtain Prosapogenin A from Protogracillin in Dioscorea zingiberensis tubers using enzymatic hydrolysis. The highest yield reached 96.4%, showing promise for industrial applications.
GREEN CHEMISTRY LETTERS AND REVIEWS
(2022)
Article
Energy & Fuels
Martua Yan Steward Nababan, Widya Fatriasari, Nyoman J. Wistara
Summary: This study determined the optimum conditions for enzymatic hydrolysis of jabon wood pulp and compared ethanol production using separate hydrolysis and fermentation and simultaneous saccharification and fermentation processes. The results showed that optimized conditions led to a significant increase in ethanol yield and the addition of a surfactant improved cellulose conversion to bioethanol.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Chemistry, Applied
Maria Jesus Cejudo-Bastante, Melanie Oliva-Sobrado, M. Lourdes Gonzalez-Miret, Francisco J. Heredia
Summary: This study optimized the method of obtaining protein hydrolysates from defatted grape seed meal residue, with the products obtained showing improved color stability but influenced hue under optimal conditions.