Effects of enzymolysis method on the preparation of peptides from wheat flour

An, Guangjie; Wei, Mengya; Wang, Zhangcun; Zhao, Xuewei; Li, Xiufang; He, Zhizheng

doi:10.1016/j.fbio.2022.101956

Cited by 6 publications

(4 citation statements)

References 20 publications

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“…Among them, Lactococcus Lactis subsp was slightly different from the other three bacteria as its content of 0–2 kDa proteins was significantly lower ( p <0.05), while the content of proteins with mass values of 2–5, 6–10, and 10 kDa and above was significantly higher than that produced by the other three bacteria ( p < 0.05). The proportion of polypeptides with mass above 5 kDa in the other three bacteria was significantly reduced, which was consistent with the molecular weight distribution of wheat peptides prepared by enzymatic hydrolysis in a previous study ( 30 ). In general, the molecular weight distributions of peptides fermented by the four taxa were mostly concentrated at approximately 2 kDa, which shows that our fermentation was highly effective.…”

Section: Resultssupporting

confidence: 91%

“…Lipase (0.1% w/w to QF) and amylase (0.5% w/w to QF) were added to the room temperature (25°C) quinoa liquor to initiate the enzymatic reaction. After a 6 h bath at 50°C, heat at 85°C for 30 min to terminate the reaction ( 30 ). After inactivation, the quinoa solution was brought to room temperature and split such that 16 single bacteria were inoculated into respective solutions, each at a density of 1 × 10 7 CFU/ml ( 31 ).…”

Section: Methodsmentioning

confidence: 99%

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Study on the preparation process of quinoa anti-hypertensive peptide and its stability

Fan

Ma²,

Maimaitiyiming³

et al. 2023

Front. Nutr.

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Quinoa seeds are a food resource rich in protein, vitamins, minerals, and other functional components such as polyphenols, polysaccharides, and saponins. The seeds have become favored by modern consumers due to being gluten-free and featuring a high protein content. This study focused on the preparation of quinoa peptides by short-time enzymatic-assisted fermentation. Quinoa flour (QF) was mixed with water in a certain ratio before being enzymatically digested with 0.5% amylase and 0.1% lipase for 6 h. Then, 16 bacterial taxa were used for fermentation, respectively. The peptide content in the resulting fermentation broths were determined by the biuret method. The dominant taxon was then identified and the peptide content, amino acid distribution, and molecular weight distribution of the prepared quinoa peptides were analyzed. Further, the temperature, pH, metal ions, organic solvents, ion concentration, and anti-enzyme stability of the quinoa anti-hypertensive peptides of different molecular weights after fermentation with the dominant taxon were investigated. Finally, the inhibitory activity of fermented quinoa peptides on bacteria was studied. The results show that the peptide content of the fermentation broth reached 58.72 ± 1.3% at 40 h of fermentation with Lactobacillus paracasei and the molecular weights of the hydrolyzed quinoa peptides were mainly distributed below 2 kDa by polyacrylamide gel. The Angiotensin Converting Enzyme (ACE) inhibition and peptide retention of the 0–3 kDa quinoa peptides were screened to be high and stable. At the same time, the inhibitory activity of quinoa peptide after fermentation on E. coli was obvious. This study provides a theoretical basis for further research on quinoa peptide and its application in industrial production, and also lays a foundation for the later application of polypeptides in new food and chemical products.

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Section: Resultssupporting

confidence: 91%

Section: Methodsmentioning

confidence: 99%

Study on the preparation process of quinoa anti-hypertensive peptide and its stability

Fan

Ma²,

Maimaitiyiming³

et al. 2023

Front. Nutr.

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“…Protein solubility: The soluble content of the DWPHs was determined using the Folin–Lowry method ( An et al, 2022 ). A solution of Folin–Ciocalteu Phenol Reagent A with Na 2 CO 3 , NaOH, CuSO 4 , and potassium sodium tartrate was prepared.…”

Section: Methodsmentioning

confidence: 99%

Characterisation and comparison of enzymatically prepared donkey milk whey protein hydrolysates

Wei,

Ning,

Ren

et al. 2024

Food Chemistry: X

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“…Finally, the whey protein solution was placed in a vacuum condensing chamber at −56 °C for 48 h with a maximum pressure of 0.3 mbar [21] to obtain freeze-dried DM whey proteins (more than 95% of the water in the samples was excluded). Te protein content of the freeze-dried samples without heat treatment was determined by the Folin-Lowry method [22] and found that the protein content was 85.15%. Its standard curve is y � 0.0621x + 0.0026 (r 2 � 0.9993).…”

Section: Sample Preparationmentioning

confidence: 99%

Effects of Heat Treatment on Structure and Processing Characteristics of Donkey Milk Whey Protein

Li,

Wei,

Zhao

et al. 2024

Journal of Food Biochemistry

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Donkey milk is nutritionally rich and has low allergenicity; thus, whey protein derived from donkey milk is a suitable hypoallergenic alternative. However, the temperature during pasteurisation considerably influences the structure and processing characteristics of whey proteins. We found that donkey milk has poor thermal stability; the secondary structure of the whey proteins loosened and became disordered as the temperature increased. In addition, exposing tryptophan and tyrosine to an external polar environment changed the tertiary structure. High-temperature and long-duration heat treatments significantly affected the processing properties, such as emulsification, foaming, and rheological properties. However, a short treatment at approximately 85°C improved the processing properties. Therefore, we recommend that donkey milk be processed at temperatures no higher than this temperature to maintain the beneficial qualities of the whey proteins and provide a reference for processing donkey milk products.

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Effects of enzymolysis method on the preparation of peptides from wheat flour

Cited by 6 publications

References 20 publications

Study on the preparation process of quinoa anti-hypertensive peptide and its stability

Study on the preparation process of quinoa anti-hypertensive peptide and its stability

Characterisation and comparison of enzymatically prepared donkey milk whey protein hydrolysates

Effects of Heat Treatment on Structure and Processing Characteristics of Donkey Milk Whey Protein

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