High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins

Ambrosi, Vanina; Polenta, Gustavo Alberto; González, Claudia Beatriz; Ferrari, Giovanna; Maresca, Paola

doi:10.1016/j.ifset.2016.05.009

Cited by 65 publications

(34 citation statements)

References 31 publications

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“…Many reports confirmed that HP treatment could improve some functional properties and then was used as a safe and effective modification method of proteins (Chicón, Belloque, Recio, & López‐Fandiño, ; Knudsen, Otte, Olsen, & Skibsted, ; Wang et al, ). Recent research confirmed that high pressure had an active impact on protein hydrolysis by increasing the proteolysis degree (Ambrosi, Polenta, Gonzalez, Ferrari, & Maresca, ; Peñas, Préstamo, Baezac, Martínez‐Molero, & Gomez, ; Zhao, Huo, Qian, Ren, & Lu, ). Peñas, Préstamo, and Gomez () found that high pressure treatment of 100 MPa contributed to the hydrolysis of soy whey protein treated by different proteases.…”

Section: Introductionmentioning

confidence: 92%

“…The analyses of thiol groups and disulfides provide important information on the conformational structure and stability of the proteins (Ambrosi et al, 2016). Previous reports indicated that high pressure treatment caused the change in the structure of proteins to some degrees, which depends largely on the experimental condition (Huppertz, Smiddy, Upadhyay, & Kelly, 2006).…”

Section: Contents Of Free Sulfhydryl (Sh) and Disulfide Bond (S-s)mentioning

confidence: 99%

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Effects of combined high pressure and enzymatic treatments on physicochemical and antioxidant properties of peanut proteins

Dong

Jiang

et al. 2019

Food Science & Nutrition

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Isolated peanut protein (PPI) dispersions were pretreated by high pressure at 100, 300, and 500 MPa prior to enzymatic hydrolysis with alkaline protease (Alcalase). The degree of hydrolysis (DH) was determined by the pH‐stat method, the hydrolysates profiles were analyzed by high‐performance liquid chromatography (HPLC), the molecular weight distribution (MWD) was analyzed by gel filtration chromatogram (GFC), and content of SH/S‐S and antioxidant activity of hydrolysates were evaluated. Results showed that HP pretreatment improved effectively the enzymatic hydrolysis of PPI, with an effective sequence of 300 > 100 > 500 MPa. However, no significant differences were observed in the peak pattern of HPLC profiles, but the peak times were earlier in HPLC profiles of the HP‐treated protein. GFC analysis showed that more peptide fractions with low molecular weight appeared in the hydrolysates of the HP‐treated PPI with increasing pressure. Moreover, the level of free SH of hydrolysates of the HP‐treated PPI was relatively higher than non‐HP‐treated PPI. The hydrolysates of the HP‐treated PPI exerted higher antioxidant activity (reducing power and DPPH radical scavenging) than the hydrolysates of non‐HP‐treated PPI. The results indicated that high pressure treatment affected the enzymatic hydrolysis of peanut protein and some protein structure properties and improved antioxidant activity of PPI hydrolysates.

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Section: Introductionmentioning

confidence: 92%

Section: Contents Of Free Sulfhydryl (Sh) and Disulfide Bond (S-s)mentioning

confidence: 99%

Effects of combined high pressure and enzymatic treatments on physicochemical and antioxidant properties of peanut proteins

Dong

Jiang

et al. 2019

Food Science & Nutrition

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“…de defensa de la célula (Buzrul et al, 2008). La presión es el único factor estresante que puede inducir simultáneamente la síntesis de proteínas de choque térmico y choque frío (Ambrosi et al, 2016). Uno de los efectos de los tratamientos por HHP es la ruptura de los enlaces no covalentes (iónicos, hidrofóbicos, puentes de hidrógeno) de las proteínas; por lo tanto la estructura secundaria, terciaria y cuaternaria pueden desplegarse y disociarse, mientras la estructura primaria se mantiene sin cambios (Dzwolak et al, 2002).…”

Section: Inactivation Of Escherichia Coli O157: H7 By Hhpunclassified

“…Cuando el microorganismo está presente en un medio mayormente ácido, como en el caso de las bacterias Gram negativas, al aplicar HHP se 55 proteins, including 11 thermal shock proteins and 4 cold shock proteins as a defense mechanism of the cell (Buzrul et al, 2008). The pressure is the only stress factor that can simultaneously induce the synthesis of heat shock and cold shock proteins (Ambrosi et al, 2016). One of the effects of the HHP treatments is the breakdown of non-covalent bonds (ionic, hydrophobic, hydrogen bonds) of the proteins and therefore, the secondary, tertiary and quaternary structure can unfold and dissociate, while the primary structure remains unchanged (Dzwolak et al, 2002).…”

Section: Inactivation Of Escherichia Coli O157: H7 By Hhpmentioning

confidence: 99%

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“…In addition, it has been reported that the response to pressure stress at 53 MPa in the genus Escherichia coli induces the synthesis of de defensa de la célula (Buzrul et al, 2008). La presión es el único factor estresante que puede inducir simultáneamente la síntesis de proteínas de choque térmico y choque frío (Ambrosi et al, 2016). Uno de los efectos de los tratamientos por HHP es la ruptura de los enlaces no covalentes (iónicos, hidrofóbicos, puentes de hidrógeno) de las proteínas; por lo tanto la estructura secundaria, terciaria y cuaternaria pueden desplegarse y disociarse, mientras la estructura primaria se mantiene sin cambios (Dzwolak et al, 2002).…”

Section: Inactivation Of Escherichia Coli O157: H7 By Hhpunclassified

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Ragazzo‐Sánchez

Calderón‐Santoyo

López-Quíntana

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El mango Ataulfo (Mangifera Indica L.) es una de las frutas tropicales con mayor demanda debido a su composición nutricional y característico sabor. Sin embargo, existen elevadas pérdidas de productos procesados, debido a la presencia de bacterias como Escherichia coli O157:H7, considerada una de los 10 patógenos de interés mundial presente en los alimentos. El uso de la tecnología de altas presiones hidrostáticas en el procesamiento del néctar de mango permitiría obtener un producto con mayor inocuidad. El patógeno Escherichia coli O157:H7 se inoculó en néctar de mango a una concentración de 1x10 6 CFU/mL. Las muestras inoculadas se sometieron a la alta presión hidrostática (150, 200 y 250 MPa) por 0, 10 y 20 min, a 25, 35 y 45 °C. E. coli mostró una mayor resistencia a la alta presión a 25 °C en comparación con 35 y 45 °C. La completa inactivación de la bacteria, se observó en las muestras tratadas a 150 MPa con 35 y 45 °C en el día cero (día del tratamiento) y a 200 MPa y 35 °C en el día cero y los siguientes 6 días de almacenamiento. La identificación y cuantificación del perfil aromático se determinó por microextración en fase sólida (SPME). Se observó una Article Info/Información del artículo

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High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins

Cited by 65 publications

References 31 publications

Effects of combined high pressure and enzymatic treatments on physicochemical and antioxidant properties of peanut proteins

Effects of combined high pressure and enzymatic treatments on physicochemical and antioxidant properties of peanut proteins

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