A novel aminopeptidase with potential debittering properties in casein and soybean protein hydrolysates

Song, Peng; Cheng, Lei; Tian, Kangming; Zhang, Meng; Singh, Suren; Niu, Dong Xiao; Prior, Bernard A.; Mchunu, Nokuthula Peace; Wang, Zhengxiang

doi:10.1007/s10068-020-00813-8

Cited by 16 publications

(6 citation statements)

References 35 publications

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“…To improve the juiciness, flavor, tenderness, healthiness, and antioxidant capacity of grass carp meat, soy protein hydrolyzed by proteases has been added to a low-protein diet ( Song et al, 2020b ).…”

Section: Application Of Microbial Proteasesmentioning

confidence: 99%

Microbial proteases and their applications

Song,

Zhang,

Wang

et al. 2023

Front. Microbiol.

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Proteases (proteinases or peptidases) are a class of hydrolases that cleave peptide chains in proteins. Endopeptidases are a type of protease that hydrolyze the internal peptide bonds of proteins, forming shorter peptides; exopeptidases hydrolyze the terminal peptide bonds from the C-terminal or N-terminal, forming free amino acids. Microbial proteases are a popular instrument in many industrial applications. In this review, the classification, detection, identification, and sources of microbial proteases are systematically introduced, as well as their applications in food, detergents, waste treatment, and biotechnology processes in the industry fields. In addition, recent studies on techniques used to express heterologous microbial proteases are summarized to describe the process of studying proteases. Finally, future developmental trends for microbial proteases are discussed.

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Section: Application Of Microbial Proteasesmentioning

confidence: 99%

Microbial proteases and their applications

Song,

Zhang,

Wang

et al. 2023

Front. Microbiol.

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“…It can thus lead to the formation of low molecular weight peptides that impart products (cottage cheese, cheese etc.) a bitter taste [36,[60][61][62]. Thus, the impact of enzyme preparations different in composition and specificity on the coagulation properties of milk produced from cows genotyped for the CSN3 gene has been revealed.…”

Section: The Effect Of Enzyme Preparations On the Milk Protein Clustermentioning

confidence: 99%

“…It can thus lead to the formation of low molecular weight peptides that impart products (cottage cheese, cheese etc.) a bitter taste [36,[60][61][62].…”

Section: The Effect Of Enzyme Preparations On the Milk Protein Clustermentioning

confidence: 99%

Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors

Кручинин

Илларионова

Galstyan

et al. 2023

Foods

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During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in cattle breeding programs. A special interest has been paid to the polymorphism of the CSN3 gene, responsible for the expression of the k-casein, playing a key role in protein coagulation, interaction with whey proteins, stabilization, and aggregation of casein micelles. This paper aimed to determine the effect of CSN3 genetic polymorphism on acid; rennet; acid–rennet; heat- and acid-induced as well as heat- and calcium-induced coagulation in skimmed milk; and protein-standardized milk systems (UF, NF, RO, VE). The influence of polymorphic variants of the CSN3 gene on the coagulation ability of milk proteins was assessed by the particle size of casein micelles, protein retention factor in the clot, and coagulation ability (duration of induction period, mass coagulation period, dynamic viscosity in gel point). The correlation between CSN3 gene polymorphism and protein coagulation was revealed. Milk systems obtained from CSN3 BB milk were found to have the shortest duration of coagulation, formation of better gel strength values, and increased yield compared to CSN3 AA. This study will improve the efficiency of milk processing and optimize the technology of dairy product production.

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“…To tackle this problematic bitterness, various debittering processes have been introduced such as the use of alcohol (2‐butanol) and β‐CD (β‐cyclodextrin) for salmon protein hydrolysate from frames of salmon (SPH) (Singh et al ., 2020), use of isopropanol and 2‐butanol for SPH (Sinthusamran et al ., 2020), use of cyclodextrin in debittering of corn gluten hydrolysate (Suh et al ., 2000), use of Maillard reaction for debittering of soy and casein PH (Song et al ., 2020) and use of chromatographic separation techniques for debittering of whey PH (Liu et al ., 2014), etc .…”

Section: Introductionmentioning

confidence: 99%

Protein hydrolysate from salmon frame debittered by plastein reaction: amino acid composition, characteristics and antioxidant activities

Sharma

Nilsuwan

Zhang

et al. 2022

Int J of Food Sci Tech

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Impacts of plastein reaction on bitterness, physicochemical and antioxidant properties of salmon frame hydrolysate with the aid of various proteases (alcalase and papain) at different concentrations and varying reaction temperatures were investigated. Plastein was produced from hydrolysate by papain at 40°C, which had 30% degree of hydrolysis (30DHP). Rearrangement of peptides in hydrolysate was performed by 1% papain at 40°C for 10 h, yielding plastein namely '30DHP-P1'. It showed the lowest bitterness (P < 0.05) than other plasteins and hydrolysates. Surface hydrophobicity was not related well with bitterness. Therefore, the size of peptides also determines the bitterness. 30DHP-P1 had augmented solubility; however, its antioxidant activities (DPPH and ABTS radical scavenging activities and ferric reducing antioxidant power) were slightly lower (P < 0.05) than those of hydrolysates. Bitterness of hydrolysate was markedly debittered via plastein reaction under optimal condition. Plastein generally had lighter colour and still possessed antioxidant activity.

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A novel aminopeptidase with potential debittering properties in casein and soybean protein hydrolysates

Cited by 16 publications

References 35 publications

Microbial proteases and their applications

Microbial proteases and their applications

Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors

Protein hydrolysate from salmon frame debittered by plastein reaction: amino acid composition, characteristics and antioxidant activities

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