Enzymatic hydrolysis of Moringa oleifera Lam flour using bromelain and fig by-products as sources of protease

Bustamante, Lady Johana Arismendi; Maisa, Davanso; Silva, Mariana Barros de Cerqueira e; Paula, Ariela Veloso de; Teixeira, Estelamar Maria Borges; Bassan, Juliana Cristina

doi:10.1016/j.focha.2022.100133

Cited by 4 publications

(1 citation statement)

References 33 publications

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“…Choosing the right protease is important because it determines the sequence that will eventually be hydrolyzed to amino acids [11]. Proteases have certain specific effects on substrates, mainly manifested in different peptide bonds [12]. The peptide content and flavor intensity of the by-products of Spanish mackerel under the action of different proteases are shown in Figure 1 and Table 2.…”

Section: Screening Of Proteasesmentioning

confidence: 99%

Optimization of By-product Enzymatic Hydrolysis Process of Spanish Mackerel Based on Orthogonal Test

Chen,

Wu,

Zhang

et al. 2024

IJFSA

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Objective: In order to obtain the enzymatic hydrolysis solution of Spanish mackerel by-products with good taste and high peptide content. Methods: In this study, the influence parameters of the enzymatic hydrolysis process were optimized based on the orthogonal test. The effects of enzymolysis time, enzymolysis temperature, pH value, and enzyme dosage on peptide content and flavor dilution value (TD value) of enzymolysis solution were investigated. Results: The optimum enzymolysis conditions were as follows: enzymolysis time was 4 h, enzymolysis temperature was 35 ℃, enzymolysis pH was 8.0, and enzyme addition amount was 16000 U/g. At this time, the peptide content was 107.84 mg/mL and the TD value was 28.53. Conclusion: The peptide content and TD value in the verification test were higher than those in other experimental groups, indicating that the optimized enzymatic hydrolysis conditions were accurate. This study provided a theoretical study for the utilization of high value of Spanish by-products.

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Section: Screening Of Proteasesmentioning

confidence: 99%