Peptide–peptide and protein–peptide interactions in mixtures of whey protein isolate and whey protein isolate hydrolysates

Creusot, Nathalie; Gruppen, Harry; Koningsveld, G.A. van; Kruif, C. G. de; Voragen, A.G.J.

doi:10.1016/j.idairyj.2005.06.010

Cited by 59 publications

(62 citation statements)

References 20 publications

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“…Applying enzymatic hydrolysis, functional properties of proteins are modified (Were et al 1997;De la Barca et al 2000;Ortiz and Wagner 2002). Enzymatic hydrolysis decreases the molecular weight and increases the number of ionizable groups in proteins and expose hydrophobic groups which change the physical and chemical interactions (Creusot et al 2006). Soybean proteins glycinin and βconglycinin mainly reflect the functional properties of SPI and show considerable differences in functional properties such as emulsifying due to their diverse molecular structure (Utsumi and Kinsella 1985).…”

Section: Effects On the Technofunctionality Of Spimentioning

confidence: 99%

Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

Meinlschmidt

Sußmann

Schweiggert‐Weisz

et al. 2015

Food Science & Nutrition

146

110

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Soybean allergy is of great concern and continues to challenge both consumer and food industry. The present study investigates the enzyme‐assisted reduction in major soybean allergens in soy protein isolate using different food‐grade proteases, while maintaining or improving the sensory attributes and technofunctional properties. SDS‐PAGE analyses showed that hydrolysis with Alcalase, Pepsin, and Papain was most effective in the degradation of the major soybean allergens with proteolytic activities of 100%, 100%, and 95.9%, respectively. In the course of hydrolysis, the degree of hydrolysis increased, and Alcalase showed the highest degree of hydrolysis (13%) among the proteases tested. DSC analysis confirmed the degradation of major soybean allergens. The sensory experiments conducted by a panel of 10 panelists considered the overall improved sensory properties as well as the bitterness of the individual hydrolysates. In particular, Flavourzyme and Papain were attractive due to a less pronounced bitter taste and improved sensory profile (smell, taste, mouthfeeling). Technofunctional properties showed a good solubility at pH 7.0 and 4.0, emulsifying capacity up to 760 mL g−1 (Flavourzyme) as well as improved oil‐binding capacities, while the water‐binding properties were generally decreased. Increased foaming activity for all proteases up to 3582% (Pepsin) was observed, whereas lower foaming stability and density were found. The hydrolysates could potentially be used as hypoallergenic ingredients in a variety of food products due to their improved technofunctional properties and a pleasant taste.

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Section: Effects On the Technofunctionality Of Spimentioning

confidence: 99%

Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

Meinlschmidt

Sußmann

Schweiggert‐Weisz

et al. 2015

Food Science & Nutrition

146

110

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“…It was suggested that the high viscosity was caused by aggregation of the peptides causing a gelation. 27,28 Detailed study of this surprising effect revealed that hydrolysis of the α-lactalbumin fraction by this enzyme in the presence of calcium leads to strong gel formation, 29 and further studies on this gel showed hollow linear filaments similar to microtubules. 25 A very detailed description of the self-assembly of hydrolyzed α-lactalbumin into nanotubes resulted from the work of Graveland-Bikker and is described in her PhD thesis.…”

Section: Viscositymentioning

confidence: 97%

Enzymes in Protein Modification

Nielsen

2009

Enzymes in Food Technology

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“…This increases peptide attractions/aggregation interactions producing a decrease in solubility. A high grade of hydrophobicity and sulfhydryl disulfide interactions increases protein insolubility, even after a high percentage of hydrolysis (Creusot and others ; Paraman and others ; Creusot and Gruppen ). However, the optimal grade of hydrolysis is determined by the final goal.…”

Section: Protease Applicationsmentioning

confidence: 99%

Biotechnological Applications of Proteases in Food Technology

Tavano

Berenguer-Murcia

Secundo

et al. 2018

Comp Rev Food Sci Food Safe

235

105

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This review presents some of the hottest topics in biotechnological applications: proteases in biocatalysis. Obviously, one of the most relevant areas of application is in the hydrolysis of proteins in food technology, and that has led to a massive use on proteomics. The aim is to identify via peptide maps the different proteins obtained after a specific protease hydrolysis. However, concepts like degradomics are also taking on a more relevant importance in the use and study of proteases and will also be discussed. Other protease applications, as seem in cleaning (detergent development), the pharmaceutical industry, and in fine chemistry, will be analyzed. This review progresses from basic areas such as protease classification to a discussion of the preparation of protease-immobilized biocatalysts, considering the different problems raised by the use of immobilized proteases due to the peculiar features of the substrates, usually large macromolecules. Production of bioactive peptides via limited hydrolysis of proteins will occupy an important place in this review.

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Peptide–peptide and protein–peptide interactions in mixtures of whey protein isolate and whey protein isolate hydrolysates

Cited by 59 publications

References 20 publications

Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

Enzymes in Protein Modification

Biotechnological Applications of Proteases in Food Technology

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