Production and functional characterisation of antioxidative hydrolysates from corn protein via enzymatic hydrolysis and ultrafiltration

Zhou, Kequan; Sun, Shi; Canning, Corene

doi:10.1016/j.foodchem.2012.05.063

Cited by 72 publications

(50 citation statements)

References 33 publications

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“…It is recognized that, due to their lower molecular mass, peptides can be more reactive than those with higher MW (Korhonen & Pihlanto, 2006), and the bioactivity of peptides is also related to their space structure, the characteristics of precursor proteins, and restricted enzyme sites. This finding is in agreement with those of previous studies which support the fact that the bioactivity of peptides is related to molecular mass (Cian et al, 2012;Kim et al, 2007;Pan & Guo, 2010;Teng et al, 2011;Tsai et al, 2008;Zhou et al, 2012).…”

Section: Fractionation Of Fermentation Broth and Its Bioactivitysupporting

confidence: 94%

Production optimization and characterization of immunomodulatory peptides obtained from fermented goat placenta

Hou¹,

Liu²,

Cheng³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Fractionation Of Fermentation Broth and Its Bioactivitysupporting

confidence: 94%

Production optimization and characterization of immunomodulatory peptides obtained from fermented goat placenta

Hou¹,

Liu²,

Cheng³

et al. 2014

Food Sci. Technol (Campinas)

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“…The bioactive peptides derived from food can play a significant role in an oxidative systems, protecting the human body from free radicals and retarding the progress of many chronic diseases, such as brain disorders, cancer, obesity, and cardiovascular diseases [17,18]. Several studies have reported the antioxidant activity of corn protein hydrolysates [1,3,19], and only a few antioxidant peptides have been identified [5]. Thus, there are much more antioxidant peptides that need to be purified and determined.…”

Section: Introductionmentioning

confidence: 99%

Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates

Liang

Ren

et al. 2017

Journal of Food Quality

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The aim of this study was to investigate the effect of low-frequency ultrasound on the enzymolysis of corn protein. A L 9 (3 4 ) orthogonal design was used to optimize ultrasound pretreatment conditions. Degree hydrolysis (DH), conversion rate of protein (CR), and DPPH IC 50 were selected as analytical indicators. Under the optimal ultrasound conditions (5 W/L power, 2 s/2 s on/off time, 50 ∘ C temperature, and 25 min time), the DH, CR, and radical (DPPH • ,• OH) scavenging capacities were significantly increased. Molecular weight distribution and amino acid profile analysis showed that ultrasound pretreatment enhanced the formation of short-chain peptides with molecular weight of 200-3000 Da, especially the peptides containing hydrophobic amino acids. Moreover, 40 potential antioxidant peptides were purified by C18 semipreparative column and identified by UPLC-ESI-MS. The results suggest that the optimal ultrasonic-assisted enzymolysis technology could be useful for preparation of antioxidant peptides from corn.

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“…The peptidases are enzymes that belong to the class of hydrolases and they act by breaking the peptide bonds of peptides and proteins (BON, 2008). The substrates susceptible to the action of proteases include many common proteins, such as: rice protein (QIANG et al, 2012), gluten (KONG et al, 2007), maize protein (ZHOU et al, 2012), casein, albumin and collagen (KOBLITZ, 2008). Collagen is the most abundant protein in the human body, is organized into high strength fibers and has low solubility in water.…”

Section: Introductionmentioning

confidence: 99%

Profiles of Enzymatic Hydrolysis of Different Collagens and Derivatives Over Time

Iltchenco¹,

Kempka

Prestes³

2017

R. bras. Tecnol. Agroindustr.

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The interest in collagen use in the food industry to replace synthetic agents is growing every day. Among the derivatives, has the hydrolysate, which dissolves easily in water and brine, and can be incorporated into foods or drinks. The objective of this study was to determine the degree of hydrolysis (DH) of crude collagen fiber, powdered collagen fiber, gelatin and two samples of hydrolyzed collagen. The substrates were subjected to individual action of three proteolytic enzymes: papain, bromelain and collagenase (microbial origin). The substrates were incubated in sodium phosphate buffer (0.1 M, pH 7.0) on an orbital shaker at 55 °C for different periods of time. In 120 minutes of hydrolysis, the crude collagen fiber showed 37.2% of DH using collagenase, the highest value compared to other substrates. The lowest values for DH were obtained for the hydrolysates collagen, with less than 1 % of DH. For hydrolysis in 60 minutes, the DH values were similar to those obtained in 120 minutes of hydrolysis, with minor variations over time. The hydrolytic ability of the collagenase and bromelain was similar and superior compared with the papain.

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Production and functional characterisation of antioxidative hydrolysates from corn protein via enzymatic hydrolysis and ultrafiltration

Cited by 72 publications

References 33 publications

Production optimization and characterization of immunomodulatory peptides obtained from fermented goat placenta

Production optimization and characterization of immunomodulatory peptides obtained from fermented goat placenta

Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates

Profiles of Enzymatic Hydrolysis of Different Collagens and Derivatives Over Time

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