Article
Biochemistry & Molecular Biology
Monirul Islam, Yatao Huang, Serajul Islam, Bei Fan, Litao Tong, Fengzhong Wang
Summary: Soybean protein hydrolysates were prepared using Alcalase and Protamex, and their degree of hydrolysis and functional properties were evaluated. Protamex showed excellent solubility, emulsifying activity, and foaming capacity, while Alcalase had high water-holding capacity. Additionally, Protamex exhibited the strongest antioxidant activity. These findings indicate the potential of soybean protein hydrolysates in improving the functional properties, antioxidant activity, and nutritional values of soybeans.
Article
Food Science & Technology
Tasneem K. Abd El-Rady, Al-Azab M. Tahoun, Mohamed Abdin, Hesham F. Amin
Summary: The objective of this research is to investigate the impact of different hydrolysis methods on Bigeye tuna waste. The enzymatic method produced the highest yield and degree of hydrolysis, but the lowest average peptide chain length. The enzymatic hydrolyzed fish had the highest protein and fat content, followed by microbial fermentation. The FPHs had good functional properties and low microbial counts.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Koray Korkmaz, Bahar Tokur
Summary: The hydrolysis of trout, anchovy, and whiting wastes was investigated in this study, and the hydrolysis conditions were optimized. It was found that different degrees of hydrolysis and protein recovery can be obtained depending on the type of fish waste and enzyme.
Article
Food Science & Technology
Qiaozhi Zhang, Zhouzhou Cheng, Yong Wang, Shuyao Zheng, Yanbo Wang, Linglin Fu
Summary: Combining controlled Alcalase hydrolysis with TGase-crosslinking effectively produces hypoallergenic soybean protein hydrolysates with improved flavor and functional properties. TGase treatment significantly reduces bitterness and enhances overall flavor of the hydrolysates while also improving emulsifying and foaming properties. The addition of TGase does not generate new allergens and does not distinctly affect the residual allergenicity of the hydrolysates.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Md. Serajul Islam, Wang Hongxin, Habtamu Admassu, Anwar Noman, Chaoyang Ma, Fu An Wei
Summary: Grass turtle muscle was hydrolyzed with papain enzyme to produce protein hydrolysate with high degree of hydrolysis and yield under optimal conditions, showing excellent solubility, emulsifying activity, and antioxidant activity.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Mohammed S. Qoms, Brisha Arulrajah, Rosnah Shamsudin, Nurul Shazini Ramli, Wan Zunairah Wan Ibadullah, De-Ming Chau, Nazamid Saari
Summary: This study produced Azolla pinnata fern protein concentrate (AFPC) through alkaline solubilisation with isoelectric precipitation and investigated the effects of different proteases on the physicochemical, techno-functional properties, and biological activities of Azolla fern protein hydrolysates. The results showed that enzymolysis with all proteases decreased hydrophobicity, denaturation temperature, and secondary structures as the degree of hydrolysis increased. Techno-functional properties including water and oil holding capacities, emulsion properties, and foam stability were reduced with increasing hydrolysis, except for solubility and foaming capacity. Hydrolysis with all proteases had a positive effect on antioxidant and antibacterial activities. The study suggests the potential application of Azolla fern protein hydrolysates as nutraceutical and functional food ingredients.
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
Chemistry, Medicinal
Jannicke Fugledal Remme, Sigurd Korsnes, Stine Steen, Rachel Durand, Kristine Kvangarsnes, Janne Stangeland
Summary: The heads of different species of whitefish can be processed through enzymatic hydrolysis to produce high-quality protein. The process is effective in utilizing the rest raw materials and can provide a healthy protein source for the growing population's demands.
Article
Chemistry, Multidisciplinary
Jing Wang, Guoliang Wang, Ning Chen, Feiran An, Runguang Zhang, Yufeng Zhang, Mati Ur Rahman, Youlin Zhang
Summary: The modification of defatted walnut meal protein glutelin-1 by pepsin enzymatic hydrolysis improved its functional properties and antioxidant activities, demonstrating better physicochemical properties and stronger antioxidant activities compared to unmodified protein.
Article
Food Science & Technology
Krishnamoorthy Elavarasan, Bangalore Aswathnarayan Shamasundar
Summary: Fish protein hydrolysates from fresh water carps were prepared using papain enzyme with varying degrees of hydrolysis, showing species-specific and degree-specific antioxidant properties. Particularly, FPH from C. catla exhibited effective antioxidant activity at different concentrations and was fractionated using size exclusion chromatography to reveal different peptide fractions.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
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
Sophie Beaubier, Sara Albe-Slabi, Arnaud Aymes, Marine Bianeis, Olivier Galet, Romain Kapel
Summary: This study successfully enhanced the solubility of sunflower protein at neutral pH by preparing hydrolysates from sunflower protein isolate, leading to highly soluble hydrolysates. Controlled enzymatic proteolysis also maintained the foam stability and emulsifying capacity of the proteins, showing promise for the future development of sunflower protein products.
Article
Food Science & Technology
T. D. L. Vo, V. K. Nguyen, T. T. P. Nguyen, B. C. Vo, T. T. T. Nguyen
Summary: This study examined the effect of hydrolysis degree on the antioxidant activity and functional properties of Acetes japonicus proteolysate. The results showed that the hydrolysis degree significantly influenced the antioxidant activity, foaming properties, and emulsifying properties of the proteolysate.
Article
Fisheries
Izabel Volkweis Zadinelo, Marlise Teresinha Mauerwerk, Lilian Carolina Rosa da Silva, Wilson Rogerio Boscolo, Luciana Maria Curty Machado Peretti, Caio Henrique Nascimento, Natalia Cordeiro, Eduardo Luis Cupertino Ballester
Summary: The study aimed to determine the optimal level of inclusion of protein hydrolysate from cattle residues in diets for Nile tilapia fingerlings. The results showed that adding 10% protein hydrolysate in the diets had no negative effects on the performance, chemical composition, and well-being of Nile tilapia.
AQUACULTURE RESEARCH
(2022)
Article
Chemistry, Applied
Wenjia He, Fengxian Guo, Yuting Jiang, Xuwei Liu, Jie Chen, Maomao Zeng, Zhaojun Wang, Fang Qin, Weiwei Li, Zhiyong He
Summary: Soy protein papain hydrolysate (SPAH) and soy protein pepsin hydrolysate (SPEH) can protect mulberry anthocyanin extracts (MAEs) and enhance their stability at pH 6.3. SPEH has a higher binding affinity for C3G and can alter the secondary structures of SPAH and SPEH.
Article
Food Science & Technology
Ibrahim A. Bakry, Abdelmoneim H. Ali, El-sayed Mohamed Abdeen, Ahmed Fathy Ghazal, Wei Wei, Xingguo Wang
INTERNATIONAL DAIRY JOURNAL
(2020)
Article
Biochemistry & Molecular Biology
Sherif M. Abed, Mohamed Elbandy, Mohamed A. Abdel-Samie, Abdelmoneim H. Ali, Sameh A. Korma, Anwar Noman, Wei Wei, Qingzhe Jin
PROCESS BIOCHEMISTRY
(2020)
Article
Biochemistry & Molecular Biology
Anwar Noman, Qixing Jiang, Yanshun Xu, Sherif M. Abed, Mohammed Obadi, Abdelmoneim H. Ali, Wedad Q. AL-Bukhaiti, Wenshui Xia
JOURNAL OF FOOD BIOCHEMISTRY
(2020)
Article
Food Science & Technology
Anwar Noman, Abdelmoneim H. Ali, Wedad Q. AL-Bukhaiti, Amer Ali Mahdi, Wenshui Xia
JOURNAL OF FOOD SCIENCE
(2020)
Article
Food Science & Technology
Abdelmoneim H. Ali, Wei Wei, Xingguo Wang
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Sameh A. Korma, Li Li, Khaled A. E. Abdrabo, Abdelmoneim H. Ali, Abdul Rahaman, Sherif M. Abed, Ibrahim A. Bakry, Wei Wei, Xingguo Wang
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Wedad Q. AL-Bukhaiti, Anwar Noman, Qais A. AL-Maktary, Abdelmoneim H. Ali, Hongxin Wang
Summary: This study evaluated the antibacterial and antioxidant activities of Cissus rotundifolia leaves extract, demonstrating its greater effectiveness against Gram-negative bacterial strains.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Abdelmoneim H. Ali, Wei Wei, Salah A. Khalifa, Xinghe Zhang, Xingguo Wang
Summary: Milk fat triacylglycerols analysis is a challenging task due to the complex nature of the fatty acyl moieties. This study utilized ultra-performance liquid chromatography-mass spectrometry to analyze the TAGs fingerprinting of raw and processed bovine and buffalo milk. The results revealed that the technological treatments did not significantly affect the TAG profile, and differences were observed in the total acyl carbon number and double bond number between bovine and buffalo milk TAGs.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2021)
Review
Nutrition & Dietetics
Chenyu Jiang, Ling-Zhi Cheong, Xue Zhang, Abdelmoneim H. Ali, Qingzhe Jin, Wei Wei, Xingguo Wang
Summary: This review provides new insights on the dietary sources and metabolism of sphingomyelin, as well as clinical trials on gut health and infant cognitive development. Sphingomyelin plays an important role in maintaining cell membrane structure and cellular signal transduction, and dietary sphingomyelin, especially from human milk, has been shown to have health benefits. However, there is a lack of clinical trial data on the effects of sphingomyelin on gut health and cognitive development, and more research and randomized controlled trials are needed.
ADVANCES IN NUTRITION
(2022)
Article
Food Science & Technology
Salma A. Soaud, Salama M. Abdel-Sayyed, Elsayed M. Mahgoub, Sameh A. Korma, Ilaria Cacciotti, Abdelmoneim H. Ali, Azhari Siddeeg, Hany A. M. Wafa
Summary: The study evaluated the chemical properties of cowpea genotypes and the effect of different cooking treatments on cooking time, finding significant differences and determining the correlation between molecular markers and cooking time. Microwave treatment significantly shortened cooking time, presenting a new approach to improve the cooking quality of cowpea seeds.
FOOD SCIENCE & NUTRITION
(2021)
Review
Food Science & Technology
Abdelmoneim H. Ali, Wei Wei, Xingguo Wang
Summary: Gangliosides are glycosphingolipids containing sialic acid, found in various sources such as dairy products, eggs, brains, and tissues. Different species of gangliosides have different distributions in human and bovine milk, with various positive influences on biological activities like pathogen binding, neural development, and immune system activation. The review focuses on the structure, biosynthesis, and functional attributes of gangliosides, underscoring their nutritional, functional, and therapeutic benefits.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Food Science & Technology
Ahmed Mohamed Abdeldaiem, Abdelmoneim H. Ali, Nagendra Shah, Mutamed Ayyash, Ahmed Hassan Mousa
Summary: This study prepared yogurt drink supplemented with different levels of roasted barley powder and evaluated its physicochemical properties, rheological parameters, color, and sensory evaluation. The use of barley powder increased yogurt acidity, total phenolic compounds content, antioxidant activity, and water-binding capacity. Yogurt drinks containing barley powder showed lower fat content, pH, and flow behavior index than the control sample. Treatments prepared by using 1.5% and 2% of roasted barley powder had higher averages of texture and flavor, whereas the treatment containing 3% exhibited higher appearance and color scores.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Abdelmoneim H. Ali, Gafar Bamigbade, Mohammed Tarique, Gennaro Esposito, Reyad Obaid, Basim Abu-Jdayil, Mutamed Ayyash
Summary: This study investigated the physicochemical, rheological, and biological properties of an exopolysaccharide (EPS) produced by Enterococcus faecalis 84B strain. The EPS-84B had a high molecular weight, large particle size, and mainly consisted of arabinose and glucose. It displayed shear-thinning behavior, high melting point, and ideal viscoelastic properties. EPS-84B also showed strong antioxidant, antitumor, antidiabetic, and antimicrobial activities.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Ahmed Mohamed Abdeldaiem, Abdelmoneim H. Ali, Ahmed Hassan Mousa, Wael F. Elkot, Jesus Simal-Gandara
Summary: The study aimed to assess the impact of replacing milk fat with roasted and grilled corn powders on ice cream characteristics. The results indicated that using different concentrations of corn powders led to significant changes in the physical and rheological properties of the ice cream mixture. The addition of roasted or grilled corn powders increased the total phenolic compounds and antioxidant activity, with varying effects over time. Furthermore, ice cream treatments with corn powders demonstrated improved melting resistance and sensory evaluation scores compared to other treatments. Additionally, these treatments exhibited lower production cost than the control sample.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Review
Food Science & Technology
Abdelmoneim H. Ali, Xiaoqiang Zou, Sherif M. Abed, Sameh A. Korma, Qingzhe Jin, Xingguo Wang
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2019)