Physicochemical and antioxidant properties of rice bran protein hydrolysates obtained from different proteases

Comparison of characteristics and antioxidant activities of sesame protein hydrolysates and their fractions

“…The reason that the DH did not increase after 6 h may have been because all of the susceptible peptide bonds had already been cleaved. The proteases produced by Bacillus licheniformis can cleave internal peptide bonds in polypeptide chains near specific amino acids: Phe, Trp, Tyr, Glu, Lys, Met, Leu, Ala, and Ser [ 13 ]. Once all of these bonds have been cleaved, then the hydrolysis reaction stops.…”

“…The SPH was prepared using Subtilisin A from Bacillus licheniformis (Lot I30602b, E.C.3.4.21.14,>8 tyrosine-equivalent Units/mg) as described by Onsaard et al [ 13 ] with slight modifications. Briefly, SP was dispersed in 50 mM phosphate buffer (pH 8) at a ratio of 1:20 (w/v).…”

“…Fourier transform infrared (FT-IR) spectroscopy (Nicolet 6700, Thermo Scientific, USA) was used to provide information about the type and interactions of the functional groups present in the protein samples, according to the method of Onsaard et al [ 13 ], with some modifications. Briefly, FT-IR spectra were measured range from 4000 to 400 cm −1 with 32 scans per sample and a resolution of 6 cm −1 at ambient conditions.…”

“…Subtilisin A is a protease obtained from Bacillus licheniformis that can be used to produce plant protein hydrolysates. It cleaves cleaving internal peptide bonds in polypeptide chains near amino acids with aromatic (Phe, Trp, and Tyr), acidic (Glu), sulfur-containing (Met), aliphatic (Leu and Ala), hydroxyl-containing (Ser), and basic (Lys) residues [ 13 ]. According to our previous studies, low-MW peptides (<1 kDa) isolated using ultrafiltration exhibited the strongest antioxidant activity.…”

Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower

“…This research can also illustrate that each type of enzyme has a different enzyme activity. According to Onsaard, Ngam, and Onsaard [19], the value of enzyme activity can be related to the catalytic site and reaction mechanism. The proteolytic activity of several protease enzymes has different characteristics, so that in hydrolyzing peptide bonds protein molecules have different specifications [20].…”