Addition Of Protein Hydrolysate Research Articles

Color characteristics and microstructure of bioactive films on various structure formers

The color and transparency of the films in which food products are packaged are one of the important factors for consumers when choosing food products. The aim of this research was to investigate the color characteristics and transparency films made on different biopolymer bases and with the addition of active components. The results of determining color characteristics showed different effects of introducing protein hydrolyzate into alginate, agar and pectin film bases. The films based on pectin have a higher yellowness value. Films based on agar turned out to be the most transparent. The color intensity (Chroma) is most pronounced in films based on pectin with the addition of protein hydrolysate. Thus, the addition of protein hydrolyzate affects the transparency of the films, as well as their color characteristics and color intensity, however, the nature of these changes directly depends on the structure-forming matrix used.

Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheological properties of food products, as well as organoleptic indicators, and enrich meat products with dietary fibers. The aim of this study was to study the effect of an emulsion of 5% protein hydrolysate and 1% purslane powder on herodietic boiled sausages for the elderly. The results showed that the experimental samples of boiled sausages contained 15.44% protein, 6.6% fat, 4.2% carbohydrates and 71.1% moisture; this shows that boiled sausage with the addition of protein hydrolysate contains optimal chemical composition for dietary nutrition, a certain moisture index confirms the excellent consistency of boiled sausage. The change in the peroxide number was studied for 7 days. The results showed that the peroxide number did not change significantly from 2.0 meq/kg to 4.6 meq/kg. Thus, the addition of purslane with antioxidant properties helps to slow down the oxidation of fats and thereby increases the shelf life of boiled herodietic sausage. The results of the study of color characteristics showed stable color formation, which was influenced by an emulsion of collagen and purslane. It was found that products using emulsions from collagen-containing raw materials are characterized by a higher concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin)—from 728.1 mcg/mL (during the first three hours of hydrolysis) to 392.5 mcg/mL (during 6 h of hydrolysis)—which indicates a higher degree of protein digestibility these products. Thus, the addition of an emulsion of 5% protein hydrolysate and 1% purslane powder can be recommended for the production of boiled sausages with improved nutritional and taste properties.

The study of physicochemical and technological properties of boiled sausage recommended for the older adults

A recipe for cooked sausages of the herodietic direction using protein hydrolysate in the amount of 3%, 5%, and 7% of the mass of raw materials is proposed. The recipe is based on "Beef Sausage". Organoleptic evaluation of the prototypes showed that when protein hydrolysate was added in an amount of 7%, a specific taste characteristic of by-products was present in the prototype. Based on the sensory evaluation results, it was decided to continue the study of samples with the addition of 3% and 5% protein hydrolysate. The results of the study of the physicochemical parameters of the prototypes with the addition of protein hydrolysate 3% and 5%, showed the values of the mass fraction of protein 16.65% and 19.29%, fat 9.85% and 12.25%, carbohydrates 2.85% and 3.07% respectively, indicating an increase in the amount of protein and a decrease in the proportion of fat compared to the control sample. A significant increase in the content of such essential amino acids as lysine and valine and interchangeable amino acids as arginine, glycine, and serine in the test samples confirms that the protein hydrolysate introduced into the prototype is rich and well-balanced in amino acid composition. To study the effect of protein hydrolysate on the quality of meat products, the moisture binding capacity was determined, which was 3% and 5% in the experimental samples with the addition of protein hydrolysate – 75.62% and 79.13%, which is 3.4% and 8.2% higher than that of the control sample, respectively. The sample with the addition of 5% hydrolysate (80.01) has the greatest moisture-retaining ability, which is 9% higher than that of the sample with 3% hydrolysate and 15.8% higher than the control indicator. The study results of the fat-holding capacity in the samples also showed positive dynamics.

Investigation on the coacervation of fish scale gelatin hydrogel with seafood waste hydrolysates for the development of artificial fish bait: Physico-chemical, thermodynamic, and morpho-structural properties

The study dealt with the development of biopolymer based hydrogel artificial fish bait with hydrolysates derived from fish processing wastes. Fish scale gelatin (FSG) was used for the development of a hydrogel to which bioattractants extracted from seafood processing wastes of fish, squid and shrimp were added to prepare composite gels such as FSG-FH, FSG-SH and FSG-SPH, respectively. To understand the homogenesity and cross linking complexation of composite gels, the study aimed at investigating physico-chemical, thermodynamic, molecular and structural properties were analysed. The gel strength, melting point and thermal stability of the composite hydrogels were found to decrease marginally compared to the control gel, FSG. It could be understood that the crystalline structure at 2θ = 23° of the FSG-SH, and FSG-FH were not much altered compared to FSG gel. However, alteration in the crystalline structure in FSG-SPH was evident at 2θ = 27.3°. The TGA and DSC analysis revealed the reduction in the thermal stability of FSG on the addition of protein hydrolysates in the process of coacervation to get hydrogel based fish bait. Further, FESEM and AFM analysis indicated FSG-SH as the composite hydrogel with most compact and smooth surface was evident by Ra and Rq values. Among the composite gels, FSG-SH was found to have higher hydrophobicity due to enhanced gel structure. FTIR spectra of FSG and composite gels exhibitted similarity corresponding to amide-A, B, I, II and III bands. However, NMR analysis revealed the existence of notable difference with respect to chemical shift in the range of 7.0–7.75 ppm expressing the presence of aromatic protons of the amino acid phe and N–H protons of amide in all the composite gels. Further, NMR analysis confirmed the role of imino acids (δ CH2 & β CH2 protons) and hydrophobic amino acids (α-CH2 protons) in decrease the physical and thermal properties of the composite gels. The addition of protein hydrolysates with FSG was found to decrease the physical, thermal and structural properties, however improve the aromatic compounds of the composite gels.

Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food

Rebon shrimp protein hydrolyzate as a non-conventional processed product has a high protein content which is the potential to be used to enrich the nutritional value of food ingredients such as sago flour. This study aims to determine the appropriate concentration of rebon shrimp protein hydrolyzate for enriching the nutritional value of sago flour. The addition of protein hydrolysate used 3 levels of concentration, those were 10% (F1), 15% (F2) and 20% (F3). The best treatment is F3. Fortification of rebon shrimp protein hydrolyzate in different amounts has an effect on the proximate value of sago flour, the best treatment is a concentration of 20%. with a water content of 10.49%, 4.85% ash, 24.56 protein and levels. fat 1.76%. Hedonic test indicated the taste value of 8.7, aroma 8.6, appearance value 8.7 and texture value 8.6. The content of amino acids is 17 types with 9 essential amino acid. The essential amino acids are histidine, arginine, threonine, valine, methionine, isoleucine, leucine, phenylalanine and lysine. The 8 types of non-essential amino acids are aspartic acid, glutamic acid, serine, glycine, alanine, proline, tyrosine and cysteine. The highest essential amino acid content was leucine at 2.75% and the highest non-essential amino acid content was glutamic acid at 4.52%. Based on the research results, it can be suggested for the enrichment of the nutritional value of sago flour to add 20% protein hydrolyzate of rebon shrimp and it can be used as a nutritious food.

Protein Hydrolysates Supplement in the Nutrient Solution of Soilless Grown Fresh Peppermint and Spearmint as a Tool for Improving Product Quality

The present study investigated the potential of fresh peppermint (Mentha × piperita L.) and spearmint (Menthaspicata L.) production on a floating raft system combined with a commercial protein hydrolysate supplement (Amino16®) in a nutrient solution aiming to improve plant product quality. Three levels of the protein hydrolysate solution (0, 0.25 and 0.50%) were added in the nutrient solution, and the plants were harvested after twenty-four days. Plant growth characteristics were recorded, and nutritional, essential oil and polyphenolic composition were determined in fresh tissue. The addition of protein hydrolysates did not affect the fresh or dry weight but reduced plant height. Nitrate content significantly decreased, while total chlorophyll and essential oil content increased in both species. Moreover, the protein hydrolysate solution further increased total antioxidant capacity, total soluble phenol and carotenoid contents in spearmint plants, while it did not affect the essential oil and polyphenolic composition in both species. In conclusion, protein hydrolysates solution may be added in the nutrient solution, to improve the quality of peppermint and spearmint grown in a floating system, without adverse effects on crop yield or the essential oil and polyphenolic profile.

Increase of gamma-aminobutyric acid contents in rice embryo with protein hydrolysates and pyridoxal-5-phosphate using abiotic stress

Effects of abiotic stress treatment and the addition of protein hydrolysates and pyridoxal-5-phosphate on the gamma-aminobutyric acid (GABA) accumulation in rice embryo were investigated. After adjusting the moisture content to 20% by adding an electrolyzed oxidizing water and storing anaerobically at 40 °C for 8 h, the rice embryo showed a significant increase in the residual GABA content from 79.8 to 269.9 mg/100 g. The GABA content in rice embryo could be further raised by adding protein hydrolysates: 503.4 and 406.4 mg/100 g, respectively with 4% wheat protein hydrolysate (WPH) and 8% yeast extract (YE). A minor addition of PLP (1.5 mg/100 g embryo solids) increased the GABA content to 827.6 and 725.3 mg/100 g, for the samples containing 4% WPH or 8% YE, respectively. Additionally, total amount of essential amino acids in rice embryo was significantly increased by the addition of protein hydrolysates and the abiotic stress treatment.

Proteomics Profiling of Chimeric-Truncated Tissue Plasminogen activator Producing- Chinese Hamster Ovary Cells Cultivated in a Chemically Defined Medium Supplemented with Protein Hydrolysates

Background:Culture media enrichment through the addition of protein hydrolysates is beneficial for achieving higher protein expression.Methods:In this study, designing the optimum mixture of four soy and casein-derived hydrolysates was successfully performed by design of experiment and specific productivity increased in all predicted combinations. Protein profile of recombinant CHO (rCHO) cells producing tissue plasminogen activator in a serum-free medium (SFM) supplemented with designed hydrolysate additives was compared to that of rCHO cells cultivated in SFM.Results:Identification of differentially expressed proteins using two-dimensional gel electrophoresis coupled with MALDI-TOF/TOF revealed the role of energy metabolism related proteins and importance of prevention of oxidative stress by this special media enrichment strategy. Up-regulation of mitochondrial enzymes, pyruvate dehydrogenase E1, and Peroxiredoxin-III, as well as other proteins involved in metabolic pathways, and uridine monophosphate/cytidine monophosphate kinase indicated higher metabolic activity. Furthermore, along with antioxidant effect of peptones, proteins with antioxidant function such as ferritin and peroxiredoxin-III were up-regulated.Conclusion:Understanding molecular mechanisms involved in enhancement of protein expression can provide new approaches for efficiently engineering rCHO cell. These results support the competence of proteomics studies in finding new insights to biochemical pathways for a knowledge-based optimization of media compositions.

Effect of Amaranthus and buckwheat proteins on the rheological properties of maize starch

The relationship between pasting properties (determined with a Rapid Visco-Analyser) of maize starch and the texture of the resulting gel was examined after addition of Amaranthus and buckwheat proteins. An increase in the peak viscosity due to the addition of protein concentrates was observed, and a lesser increase from the addition of protein hydrolysates. The increase in starch pasting viscosity was related to protein solubility, and could be attributed to the starch granule stabilizing action of proteins. The interactions between starch and proteins were further investigated using oscillation and creep/recovery rheological tests. Generally, the proteins weakened starch gel structure, shown by the lower elastic modulus ( G′) and higher phase degree ( δ) compared to gels without any proteins added. The same results were obtained from creep/recovery experiments. It seemed that, since native proteins interact more with the granules, they act as a barrier to the release of amylose molecules; hence the resulting gels became weak. If desired, such effects could be lessened by partially hydrolyzing the proteins. ©

Effect of monensin on the specific activity of ammonia production by ruminal bacteria and disappearance of amino nitrogen from the rumen.

When unadapted mixed ruminal bacteria (312 mg of protein per liter) were treated with monensin (5 mM) in vitro, the rates of ammonia production from enzymatic digests of casein, gelatin, and soy protein (0.5 g of N per liter) were decreased from 46 +/- 2 to 24 +/- 1, 20 +/- 1 to 7 +/- 1, and 40 +/- 2 to 18 +/- 2 nmol/mg of protein per min, respectively. Monensin also caused a decrease in ammonia production in vivo. Nonlactating dairy cows which were fed 0.56 kg of timothy hay 12 times per day had a steady-state ruminal ammonia concentration of 2.7 +/- 0.1 mM, and the ammonia concentration decreased to 1.2 +/- 0.2 mM when monensin (350 mg/day) was added to the diet. The decrease in ammonia production was associated with a 10-fold reduction (4.1 x 10(6) versus 4.2 x 10(5)/ml) in the most probable number of ammonia-producing ruminal bacteria that could use protein hydrolysate as an energy source. Monensin had little effect on the most probable number of carbohydrate-utilizing ruminal bacteria (6.5 versus 7.0 x 10(8)/ml). The addition of protein hydrolysates (560 g) to the rumen caused a rapid increase in the ammonia concentration, but this increase was at least 30% lower when the animals were fed monensin.(ABSTRACT TRUNCATED AT 250 WORDS)

Liquid Chromatographic Determination of Protein Acid Hydrolysate Content in Blended Soy Sauce

Five methods were investigated for the determination of levulinic acid in soy sauce to determine the addition of protein hydrolysate, mainly acid hydrolysate of defatted soybeans. Best results were obtained by using liquid chromatography (LC) with 0.004 M HClO4 as the mobile phase and bromcresol purple as a post-column reagent. An innovative LC method with 0.1% H3PO4 as eluant was developed for determination of levulinic acid at 280 nm in soy sauce. This was the most time-saving method.