Stimulation of low intensity ultrasound on fermentation of skim milk medium for yield of yoghurt peptides by Lactobacillus paracasei

Huang, Guoping; Chen, Suwan; Tang, Yingxiu; Dai, Chunhua; Sun, Ling; Ma, Haile; He, Ronghai

doi:10.1016/j.ultsonch.2018.09.033

Cited by 72 publications

(38 citation statements)

References 19 publications

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“…The peptide content of protein hydrolysates was carried out as described by Huang et al (2019). The yield of peptides was calculated by the following equation 1 where V is the volume of the protein hydrolysis solution (mL).…”

Section: Degree Of Hydrolysis (Dh) and Peptide Yieldmentioning

confidence: 99%

Amino acid, structure and antioxidant properties of Haematococcus pluvialis protein hydrolysates produced by different proteases

Zhao

Zhang

et al. 2020

Int J of Food Sci Tech

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The impact of different protease hydrolysis on the amino acid, structure and antioxidant properties of H. pluvialis protein (HP) was investigated. Results showed that the hydrolysate obtained by Alcalase exhibited the highest degree of hydrolysis (20.59%) and peptide yield (92.64%). The essential amino acid, hydrophobic, sulphur and aromatic amino acid contents of enzyme hydrolysates were significantly higher than HP (P < 0.05). FTIR spectra showed that the b-sheet proportion of HP hydrolysates were higher compared with HP, the proportion of random coil structure was lower. The a-helix content of the hydrolysate obtained by Alcalase was the highest, while the turn proportion was the lowest. The Trypsin derived hydrolysate presented the best DPPH and ABTS scavenging ability, and ferric reducing antioxidant power than other HPHs. These results suggested that HP hydrolysates have a great potential as natural functional ingredients in food manufacture.

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Section: Degree Of Hydrolysis (Dh) and Peptide Yieldmentioning

confidence: 99%

Amino acid, structure and antioxidant properties of Haematococcus pluvialis protein hydrolysates produced by different proteases

Zhao

Zhang

et al. 2020

Int J of Food Sci Tech

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“…During fermentation, complex organic compounds are broken down into small molecules by microorganisms, which then exert various physiological functions beyond their mere nutritional properties. Fermentation-produced bioactive peptides have been obtained from milk (Huang et al, 2019) and defatted wheat germ (Liu et al, 2017a(Liu et al, , 2017b, and fermentation has been identified as an effective alternative for the generation of bioactive peptides. Over the last decades, calcium-chelating peptides have been identified in different food sources, including animal sources, aquatic sources and plant sources.…”

Section: Introductionmentioning

confidence: 99%

Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation

Jiang

Zhao

et al. 2020

Int J of Food Sci Tech

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Grape seed polypeptide (GSPP) was obtained by liquid fermentation with Bacillus subtilis TK15.015 from waste grape seed pomace. Its chelation ability with calcium ions was excellent. Simulation of in vitro gastrointestinal digestion showed that GSPP and calcium chelate (GSPP-Ca) slowly released calcium and decreased stomach stimulation. The solubility and transmission rate of GSPP-Ca after digestion in the gastrointestinal tract for 8 h maintained high levels of 74.4% and 46.4%, respectively, which far exceeded the levels achieved by other calcium supplements. Structural characterisation showed that calcium ions mainly react with binding sites present in peptides such as carboxyl oxygen, hydroxyl oxygen, amino nitrogen and amide bonds. GSPP-Ca may be a state in which a calcium-encapsulating complex formed, leaving calcium ions in a soluble state, suggesting its possible use as a high-quality calcium supplement.

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“…According to extensive research, proper ultrasonic power density could increase the growth rate by improving the membrane fluidity and permeability of microorganisms, while excessive ultrasound treatment would cause the cell damage, as a result, biomass decreased accordingly. The existence of an optimal ultrasonic power density has also been reported earlier by other researchers [27,32]. In addition, cavitation is known to produce a series of mechanical effects, such as particle collisions and cell wall disruption, which promote penetration of the solvent into the sample matrix and increase the mass transfer rates of anthocyanins [33].…”

Section: Optimization Of Ultrasonic Conditions By Rsm Analysismentioning

confidence: 55%

“…The Box-Behnken design is a spherical type design; it consists of a central point and middle points of the edges of the cube circumscribed on the sphere [29]. Furthermore, through RSM analysis and its verification experiments, a reasonably accurate empirical model was established to investigate and predict the relationship between independent variables and the yield of yogurt peptides [27]. Experimental modeling results for L-leucine production are shown in Table S2.…”

Section: Modeling L-leucine Production With Ultrasound Treatmentmentioning

confidence: 99%

Effect of Ultrasound on L-leucine Production by Corynebacterium Glutamicum in Fed-batch Culture

Zhang

Chen

Sun

et al. 2020

Preprint

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Background: Various process intensifications are proposed to improve process efficiency, quality, and safety of fermented products. With the market significantly growing, the production process of L-leucine needs significant improvements to increased productivity and yield. Ultrasound, a process intensification, is an emerging and fast-growing technology due to its wide range of applications in food science and fermentation industry. Results: By optimizing the time points and parameters of ultrasound, the biomass of Corynebacterium glutamicum CP was significantly improved. The response surface methodology was adopted to create prediction profiler model and optimize sonication conditions. C. glutamicum CP fermentation at conditions of ultrasonic power of 94 W/L, frequency of 25 kHz, interval of 31 min, and duration of 37 s produced 52.89 g/L of L-leucine in 44 h, increased by 21.6% compared with the control. The production performance of L-leucine was also improved under ultrasonic treatment. Moreover, the cell morphology of C. glutamicum CP were more irregular, elongated, and swollen cells under the ultrasonic condition. The cell permeability of C. glutamicum CP and the activity of key enzymes with ultrasonic treatment were significantly higher than the control. Conclusions: We successfully obtain the optimum ultrasonic conditions to produce L-leucine in fed-batch culture. The results indicate that ultrasonication is an efficient intensification process for enhancing fermentation to produce L-leucine from C. glutamicum CP.

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Stimulation of low intensity ultrasound on fermentation of skim milk medium for yield of yoghurt peptides by Lactobacillus paracasei

Cited by 72 publications

References 19 publications

Amino acid, structure and antioxidant properties of Haematococcus pluvialis protein hydrolysates produced by different proteases

Amino acid, structure and antioxidant properties of Haematococcus pluvialis protein hydrolysates produced by different proteases

Preparation of grape seed polypeptide and its calcium chelate with determination of calcium bioaccessibility and structural characterisation

Effect of Ultrasound on L-leucine Production by Corynebacterium Glutamicum in Fed-batch Culture

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