High pressure can reduce the antigenicity of bovine whey protein hydrolysates

Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins

“…The work of Jeon, Byun, and Kim (2000) supported the fact that functional properties and bioactivities of protein hydrolysates or peptides were highly influenced by their molecular mass. Protein hydrolysates or peptides with low molecular weight usually exhibited better functional properties and bioactivity, such as solubility, low antigenicity, ACE inhibitory activity, and antioxidant activity (Calderón de la Barca, Salazar-Ruíz, & JaraMarini, 2000; Je, Lee, Lee, & Ahn, 2009;Jeon et al, 2000;Li, Jiang, Zhang, Mu, & Liu, 2008;Peñas et al, 2004;Peñas, Snel, Floris, et al, 2006).…”

“…The peanut by-product after oil extraction contains 47-55% protein, which contains significant amounts of essential amino acids and other potentially valuable ingredients (Basha & Pancholy, 1982;Beuchat, Cherry, & Quinn, 1975;Radha, Kumar, & Prakash, 2007). Functional properties such as emulsifying, foaming, solubility, water adsorption, antioxidant activity, and angiotensin converting enzyme (ACE) inhibition of peanut proteins have been reported (Govindaraju & Srinivas, 2006;Monterio & Prakash, 1994;Mouécoucou, Villaume, Sanche, & Méjean, 2004), while it was found that some proteins subjected to combined high-pressure treatment and subsequent hydrolysis exhibited good bioactivities such as the antigenicity of bovine whey protein, antibody binding of whey protein, immunochemical activity of soybean whey and ACE-inhibitory properties of ovalbumin (Chicón, Belloque, Alonso, & López-Fandiño, 2009;Peñas, Préstamo, Baeza, Martínez-Molero, & Gomez, 2006;Peñas, Préstamo, Polo, & Gomez, 2006;Peñas, Snel, Floris, Préstamo, & Gomez, 2006;Quirós, Chicón, Recio, & López-Fandiño, 2007). Till this date, little information has been available on the influence of HPH treatment in combination with enzymatic hydrolysis on the hydrolysates of peanut protein isolate (PPI) in relation to their functional properties and bioactivities.…”

Effect of high-pressure treatment on in-vitro digestibility of β-lactoglobulin

“…A number of investigations combining HP-treatment of β-Lg together with subsequent protease incubation have demonstrated increased hydrolysis of the protein (Chicon, Lopez-Fandino, Quiros, & Bellque, 2006;Chobert et al, 1997;Dufour et al, 1995;Kananen et al, 2000;Maynard et al, 1998;Penas, Snell, Floris, Prestamo, & Gomez, 2006;Reddy et al, 1988;Stapelfeldt et al, 1996;Wroblewska et al, 2004;Van Willige & Fitzgerald, 1995). This observation has raised interest in HPtreatment as a means to produce hypoallergenic foods.…”

Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins

“…Peñ as, Pré stamo, Baeza,Martínez-Molero, & Gó mez, 2006;Peñ as et al, 2006b;Peñ as, Snel, Floris, Pré stamo, & Gó mez, 2006) and soybean WP(Peñ as et al, 2004(Peñ as et al, , 2006aPeñ as, Pré stamo, Polo, & Gó mez, 2006) performed under high pressure. The unfolded proteins formed under MWI could represent an ideal substrate for the action of proteases, making some epitopes more accessible to enzymatic hydrolysis.4.…”