Functional protein hydrolysate from goat by-products: Optimization and characterization studies

Queiroz, Angela Lima Menêses de; Bezerra, Taliana Kênia Alencar; Pereira, Sérgio de Freitas; Silva, Maria Elisa Caetano da; Gadelha, Carlos Alberto de Almeida; Santi-Gadelha, Tatiane; Pacheco, Maria Teresa Bertoldo; Madruga, Marta Suely

doi:10.1016/j.fbio.2017.07.009

Cited by 29 publications

(19 citation statements)

References 34 publications

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“…The interpretation of the results was based on the number of total judgments versus the number of positive judgments. If the number of positive judgments was greater than or equal to the bilateral table value, it was concluded that there was a significant difference between the samples at the corresponding probability level (Queiroz et al, 2017).…”

Section: Technological Physical-chemical and Sensorial Characterization Of Breadsmentioning

confidence: 99%

Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

et al. 2020

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Materials and methods Raw materials and chemical characterizationDefatted chia flour was supplied by Giroil, Santo Ângelo/RS, Brazil. Rice flour containing carbohydrates (91.58%), moisture (10.03%), proteins (6.77%), lipids (0.51%) and ashes (0.37%) was supplied by Cerealle Indústria e Comércio de Cereais Ltda., Pelotas/RS, Brazil. Wheat flour containing carbohydrates (72.27%), moisture (13.49%), proteins (10.03%), ashes (0.68%

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Section: Technological Physical-chemical and Sensorial Characterization Of Breadsmentioning

confidence: 99%

Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

et al. 2020

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“…Moreover, egg white protein has also been used as a clarifier to remove deposits in alcoholic drinks (Yu et al., 2014). The hydrolyzate of goat viscera has been shown to be suitable for use as an emulsion stabilizer (de Queiroz et al., 2017). Because peptides are generated during the product manufacturing process, it is not necessary to include them in the formulation and declare them as an ingredient, making their commercialization and acceptance by the consumer easier (García & Manrique, 2018).…”

Section: Potential Applications Of Bpsmentioning

confidence: 99%

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Chai

Voo

Chen

2020

Comp Rev Food Sci Food Safe

160

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Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.

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“…Porcine liver hydrolysates generated in reaction times above 6 h were became more differentiated. Optimization of enzymatic hydrolysis is critical for the production of protein hydrolysates at industrial level, and hydrolysis time and enzyme: substrate ratio are usually the most two parameters assessed [42].…”

Section: Amino Acid 4 H 6 H 8 H 10 Hmentioning

confidence: 99%

Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysates Using Flavourzyme

et al. 2020

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Oxidative stress is implicated in human diseases including cancer or neurodegenerative diseases. On the other hand, lipid and microbial spoilage are the main issues of food degradation. Bioactive peptides with antioxidant and antimicrobial activity could solve both problems and create an opportunity to improve the sustainability of the meat industry. Recently, meat by-products are subject of numerous studies to produce antioxidant peptides, highlighting pork liver as a potential source of hydrolysates. To achieve this purpose, pork liver was digested with Flavourzyme at four reaction times (4, 6, 8, and 10 h) and filtered with cut-offs of 5, 10, and 30-kDa molecular weight. Monitoring hydrolysis with SDS-PAGE showed that the reaction was almost complete. Free amino acid profile exhibited that aliphatic and aromatic amino acids were released in a higher amount at longer reaction times. Heat map analysis demonstrated that a hydrolysis time beyond 6 h, displayed a differential amino acid pattern enabling us to optimize the enzymatic reaction. Antioxidant activity was assessed using ABTS, DPPH, FRAP, and ORAC tests, while antimicrobial assay was carried out against Gram-positive and Gram-negative. ABTS and DPPH values revealed that hydrolysates showed a high antioxidant capacity, as well as an inhibition of growth of Brochothrix thermosphata particularly 30 kDa hydrolysates.

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Functional protein hydrolysate from goat by-products: Optimization and characterization studies

Cited by 29 publications

References 34 publications

Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysates Using Flavourzyme

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