Preparation and characterization of a low-phenylalanine whey hydrolysate using two-step enzymatic hydrolysis and macroporous resin adsorption

Bu, Tingting; Zhou, Mengjie; Zheng, Jiexia; Song, Huan; Li, Shanshan; Wu, Jianping

doi:10.1016/j.lwt.2020.109753

Cited by 29 publications

(20 citation statements)

References 30 publications

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“…All volatile compounds have been checked based on similarity and previous literature on cooked rice volatile compounds. The aroma description and odor threshold of these cooked rices was cited from previous literature [ 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 ]. These included 4 acids, 13 alcohols, 9 aldehydes, 4 esters, 15 hydrocarbons, 5 ketones, 2 phenols, and 10 others.…”

Section: Resultsmentioning

confidence: 99%

Starch Molecular Structural Features and Volatile Compounds Affecting the Sensory Properties of Polished Australian Wild Rice

Zhao

Smyth

Tao

et al. 2022

Foods

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Cooked high-amylose rices, such as Australian wild rice (AWR) varieties, have slower digestion rates, which is nutritionally advantageous, but may have inferior eating qualities. Here, a comparison is made between sensory and starch molecular fine structure properties, and volatile compounds, of polished AWR varieties and some commercial rices (CRs). Starch structural parameters for amylopectin (Ap) and amylose (Am) were obtained using fluorophore-assisted capillary electrophoresis and size-exclusion chromatography. Volatile compounds were putatively using headspace solid-phase microextraction with gas chromatography-mass spectrometry. Sensory properties were evaluated by a trained panel. AWR had a disintegration texture similar to that of Doongara rice, while AWR had a resinous, plastic aroma different from those of commercial rice varieties. Disintegration texture was affected by the amounts of Ap short chains, resinous aroma by 2-heptenal, nonadecane, 2h-pyran, tetrahydro-2-(12-pentadecynyloxy)-, and estra-1,3,5(10)-trien-17β-ol, and plastic aroma by 2-myristynoyl pantetheine, cis-7-hexadecenoic acid, and estra-1,3,5(10)-trien-17β-ol. These findings suggest that sensory properties and starch structures of AWR varieties support their potential for commercialization.

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Section: Resultsmentioning

confidence: 99%

Starch Molecular Structural Features and Volatile Compounds Affecting the Sensory Properties of Polished Australian Wild Rice

Zhao

Smyth

Tao

et al. 2022

Foods

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“…The separation efficiency depends on the affinity of the peptides to the adsorptive material. For example, 98.4 and 64.5% of phenylalanine was removed from whey protein hydrolysate using macroporous resin and activated carbon columns, respectively (Bu et al, 2020). Also, some bitter peptides can be removed by extraction using selected alcohols.…”

Section: Separation Of Bitter Peptidesmentioning

confidence: 99%

Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals

Xin

Agyei

Udenigwe

et al. 2021

Front. Sustain. Food Syst.

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Due to the rapid growth in the global population, the consumption of animal-based food products/food compounds has been associated with negative implications for food sustainability/security. As a result, there is an increasing demand for the development of plant-based food and compounds as alternatives. Meanwhile, a growing number of studies report the health benefits of food protein-based peptides prepared via enzymatic hydrolysis and exhibiting biological properties such as antioxidant, antihypertensive, anti-thrombotic, and antidiabetic activities. However, the inherent bitterness of some peptides hinders their application in food products as ingredients. This article aims to provide the latest findings on plant-based bioactive peptides, particularly their health benefits, manufacturing methods, detection and qualification of their bitterness properties, as well as debittering methods to reduce or eliminate this negative sensory characteristic. However, there is still a paucity of research on the biological property of debittered peptides. Therefore, the role of plant protein-derived bioactive peptides to meet the health targets of the Sustainable Development Goals can only be realised if advances are made in the industrial-scale bioprocessing and debittering of these peptides.

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“…Since each enzyme has a different cleavage site, various enzymes have been used to make functional hydrolysates and peptides from proteins (e.g., pepsin, trypsin, alcalase, neutrase, and thermolysin). Furthermore, studies have reported the sequential use of hydrolysates composed of peptides of various patterns using 2 different enzymes ( Lee et al, 2017a ; Huang et al, 2019 ; Bu et al, 2020 ; Zhao et al, 2021 ). Compared with single enzymatic hydrolysis, 2-step enzymatic hydrolysis has the advantage that secondary enzymes can hydrolyze new cleavage sites exposed due to primary enzymatic hydrolysis, thereby increasing the diversity and hydrolysis efficiency of the produced peptides ( Huang et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Immunomodulatory activity of egg yolk protein hydrolysates prepared by novel two-step hydrolysis: A study of mechanism and stability after in vitro digestion model

Lee

Paik

2022

Poultry Science

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Preparation and characterization of a low-phenylalanine whey hydrolysate using two-step enzymatic hydrolysis and macroporous resin adsorption

Cited by 29 publications

References 30 publications

Starch Molecular Structural Features and Volatile Compounds Affecting the Sensory Properties of Polished Australian Wild Rice

Starch Molecular Structural Features and Volatile Compounds Affecting the Sensory Properties of Polished Australian Wild Rice

Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals

Immunomodulatory activity of egg yolk protein hydrolysates prepared by novel two-step hydrolysis: A study of mechanism and stability after in vitro digestion model

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