Hydrolysate Powder Research Articles

Effect of maltodextrin on characteristics and antioxidative activity of spray-dried powder of gelatin and gelatin hydrolysate from scales of spotted golden goatfish.

Characteristics and antioxidative activity of gelatin and gelatin hydrolysate powders from scale of spotted golden goatfish using maltodextrin as a carrier agent at different ratios [1:0, 2:1, 1:1 and 1:2 (w/w)] were investigated. Gelatin hydrolysates with 40% degree of hydrolysis exhibited the highest antioxidative activity. With increasing maltodextrin proportions, the resulting powders showed an increase in yields, total sugar content and whiteness with coincidental decrease in [Formula: see text], [Formula: see text]-values and browning intensity. Solubility of gelatin powder increased with increase in maltodextrin proportion. Gelatin powder was spherical with smooth surface of hydrolysate varied, regardless of maltodextrin levels. Gelatin hydrolysate powder form, uniform agglomerates when maltodextrin was incorporated. DPPH and ABTS radical scavenging activities and ferric-reducing antioxidant power of gelatin and gelatin hydrolysate decreased when maltodextrin was used as a carrier agent. Thus, maltodextrin levels directly affected characteristics and antioxidative activity of gelatin and gelatin hydrolysate powders.

PD50-12 EFFECT OF URECHIS UNICINCTUS ON SEXUAL BEHAVIOR IN MALE RATS

You have accessJournal of UrologySexual Function/Dysfunction: Medical, Hormonal & Non-surgical Therapy II1 Apr 2016PD50-12 EFFECT OF URECHIS UNICINCTUS ON SEXUAL BEHAVIOR IN MALE RATS Sung Hyun Paick, Woo Suk Choi, Dong Yeub Ham, Hyoung Keun Park, and Hyeong Gon Kim Sung Hyun PaickSung Hyun Paick More articles by this author , Woo Suk ChoiWoo Suk Choi More articles by this author , Dong Yeub HamDong Yeub Ham More articles by this author , Hyoung Keun ParkHyoung Keun Park More articles by this author , and Hyeong Gon KimHyeong Gon Kim More articles by this author View All Author Informationhttps://doi.org/10.1016/j.juro.2016.02.2802AboutPDF ToolsAdd to favoritesDownload CitationsTrack CitationsPermissionsReprints ShareFacebookTwitterLinked InEmail INTRODUCTION AND OBJECTIVES A previous study showed that the isolated peptide from the Urechis unicinctus (U. unicinctus) showed a high potential to enhance erectile function in vitro. In this study, we aimed to evaluate the effect of UU hydrolysate powder on sexual activity in vivo. METHODS A total of 50 Sprague-Dawley male rats were divided into five groups. Dried U. unicinctus hydrolysate power was administered to low dose group (LD group, 20mg/kg), intermediate dose group (ID group, 100mg/kg), and high dose group (HD group, 500mg/kg) per oral for 12 weeks. Sexual behavior with estrous ovariectomized female rats was evaluated two times at 8 and 12 weeks from the initiation of treatment. Single dose of tadalafil (0.4mg/kg) were administered to positive control group (PC group) before 24 hours from each experimentations, and negative control group (NC group) were not treated with any medication. At the end of the second experiment, blood sample was obtained to evaluate level of testosterone. RESULTS Frequency of sexual behavior (mount and ejaculation) was significantly increased in LD, ID, and HD groups compared to that in group NC, and comparable to that in group PC (Figure 1, 2). Almost latency time of sexual behavior also was shortened in rats treated with U. unicinctus. A Kruskal-Wallis test indicated that there were not significant differences in level of serum testosterone across groups. CONCLUSIONS This result suggests that Urechis unicinctus is effective to enhance sexual function in male rats. © 2016FiguresReferencesRelatedDetails Volume 195Issue 4SApril 2016Page: e1190 Advertisement Copyright & Permissions© 2016MetricsAuthor Information Sung Hyun Paick More articles by this author Woo Suk Choi More articles by this author Dong Yeub Ham More articles by this author Hyoung Keun Park More articles by this author Hyeong Gon Kim More articles by this author Expand All Advertisement Advertisement PDF downloadLoading ...

The effect of lavandula essential oils on release of niflumic acid from collagen hydrolysates

The aim of this paper is to design and characterize some drug delivery systems (DDS) based on collagen hydrolysates (H), niflumic acid as a non-steroidal anti-inflammatory model drug and two essential oils of Lavandula officinalis L. (LO) and Lavandula stoechas L. subsp. Stoechas (LS), for use in healing cutaneous wounds with post-lesion inflammatory response. The essential oils are characterized by GC-MS. The wettability capacity of collagen hydrolysate powders was assessed by contact angle measurement. Niflumic acid release was investigated using a modified Franz diffusion cell, and the diffusion coefficient, time-lag and drug flux were determined. The kinetic parameters were found to be influenced by different concentrations and types of essential oils. These therapeutical products, based on collagen hydrolysates and synergistic drug associations, could have potential biomedical application in wound healing treatment.

A Placebo-Controlled, Randomized Study on the Impact of Dietary Salmon Protein Hydrolysate Supplementation on Body Mass Index in Overweight Human Subjects

In the article, we show that a daily dietary intake of 16 g of salmon protein hydrolysate powder for 42 days statistically significantly reduced Body Mass Index by 5.6% in overweight subjects, in comparison with a placebo-control of whey protein isolate. Four metabolism-relevant serum biomarkers - bile acid, interleukin-6, Preheparin lipoprotein lipase mass and adiponectin - were also positively impacted using one-tailed, paired student t-test analysis, leading to the proposed metabolism-elevating mode-of-action. Exercise levels were maintained for each subject as per their normal levels. Further research will seek to identify the active individual peptide components from the salmon protein hydrolysate with specific biological activity for obesity control. Salmon protein hydrolysate powder in supplemental doses may be a useful tool in the long-term management of obesity.

The melanogenesis-inhibitory effect and the percutaneous formulation of ginsenoside Rb1.

Ginsenoside Rb1 (Rb1) is the most predominant ginsenoside isolated from the roots of ginseng (Panax ginseng C. A. Meyer). This compound is active in various human biological pathways that are involved in human collagen synthesis and inhibition of cell apoptosis. In this study, the skin-whitening effects of Rb1 were investigated in B16 melanoma cells. Our results showed that Rb1 inhibited melanogenesis in α-melanocyte-stimulating hormone (α-MSH)-stimulated B16 cells in a dose-dependent manner, which collectively indicated that Rb1 may have skin-whitening effects and may be formulated into skin-whitening products for skin care. Accordingly, a ginsenoside collagen transdermal patch was developed as a vehicle to topically deliver Rb1 into pig skin. The percutaneous permeation, retention within skin, and release in vitro of Rb1 from seven transdermal patch formulas were studied. It was determined that the best formula for ginsenoside collagen transdermal patch is made of protein collagen hydrolysate powder (PCHP) 2.0% (w/w), methyl cellulose (MC) 0.5% (w/w), polyethyleneglycol 6000 (PEG6000) 0.5% (w/w), ginsenoside 0.036% (w/w), azone 0.4% (v/w), menthol 0.20% (w/w), and water.

Optimization of Enzymatic Protein Hydrolysis from Cobia (Rachycentron canadum) Frame Using Alcalase®

The combined effects of hydrolysis time, temperature, pH, and ratio of enzyme to substrate on the degree of hydrolysis (DH) of cobia frame were determined using Response Surface Methodology. The effects of these factors were employed using a three-level factors face-centered central composite design. The proximate compositions of cobia frame and cobia hydrolysate powder were determined as well. The generated model equation gave a quadratic fit with experimental data. It is suggested that hydrolysis conditions for obtaining the optimum DH using Alcalase® were: temperature of 58°C, hydrolysis time of 134 min, pH of substrate at 9.4, and an enzyme concentration of 8.3%. Proximate analyses revealed that cobia frame contained 47.0% protein, 27.6% fat, and 24.8% ash; whereas cobia frame hydrolysate powder contained 88.8% protein, 0.58% fat, and 5.05% ash. The high protein content indicated that cobia frame hydrolysate is a potential ingredient for food and feed.

Nutritionally rich marine proteins from fresh herring by-products for human consumption

Marine oils and proteins are valuable compounds, but under unfavorable conditions these components are easily oxidized and enzymatically degraded. We have designed an industrial process for producing high quality human grade proteins from fresh herring by-products. Two different processes were tested in semi-industrial scale: (i) thermal extraction to separate oil and proteins and (ii) enzymatic hydrolysis with different commercial proteases to produce fish protein hydrolysates (FPH) and separate oil. Both stick water from thermal extraction and fish protein hydrolysates, after hydrolysis, are nutritionally rich fractions and yielded approx. 18 and 25% of dry material in these fractions respectively. Neither season nor enzymes used influenced the color of hydrolysate powders, but time and temperature of the processes are important tools for controlling the color. Fishing seasons did not influence bitterness of hydrolysates and stick water samples, but both the process conditions and applied enzymes played an important role for the formation of bitterness. Insoluble fractions after both processes had significantly higher protein efficiency ratio: 3.08 and 2.93 compared to soluble fractions: 2.62 and 2.76 after hydrolysis and thermal extraction respectively. Both stick water and FPH showed antioxidative activity against both iron (15μM of Fe3+) and hemoglobin (80ppm) induced oxidation. Herring proteins (1.25mg/ml) were able to reduce iron induced oxidation by 50–70%, while Hb induced oxidation was reduced by 70–80% using 4mg/ml proteins concentration.

Stability of whey protein hydrolysate powders: Effects of relative humidity and temperature

Whey protein hydrolysate (WPH) is now considered as an important and special dairy protein ingredient for its nutritional and functional properties. The objectives of the present study were to investigate the effect of environmental relative humidity (RH) and storage temperature on the physicochemical stability of three WPH powders with hydrolysis degrees (DH) of 5.2%, 8.8% and 14.9%, respectively. The water sorption isotherms of the three WPH powders fitted the Guggenheim–Andersson–DeBoer model well. An increase in water content leaded to a decrease in glass transition temperature (Tg), following a linear Tg vs log water content relationship. Moreover, an increase in DH caused the decrease in Tg at the same water content. Changes in microstructure and colour occurred significantly when the WPH powders were stored at high environmental RH or temperature, especially for those with high DH.

Growth performance, feed utilization, innate immunity, digestibility and disease resistance of juvenile red seabream (Pagrus major) fed diets supplemented with protein hydrolysates

This study was conducted to investigate the effects of dietary supplementation of protein hydrolysates on growth, feed utilization, innate immune response, digestibility and disease resistance of juvenile red seabream. A basal fish meal based diet was used as a control and three other diets were prepared by partial replacement of fish meal with krill hydrolysate concentrate, shrimp hydrolysate powder or tilapia hydrolysate powder (designated as Con, KH, SH and TH, respectively). Triplicate groups of fish (29.0±0.1g) were fed one of the diets to apparent satiation twice a day for 12weeks. Growth performance and feed utilization were significantly higher in fish fed the KH and SH diets. Diets with the tested hydrolysates showed significantly higher digestibility of dietary protein compared to the Con diet. Antiprotease and superoxide dismutase activities were significantly increased in fish fed the KH diet compared to those of fish fed the Con diet. Total immunoglobulin level was significantly elevated in fish fed diets containing the hydrolysates. Dietary inclusion of KH and TH significantly increased disease resistance of fish against Edwardsiella tarda. The results indicate that supplementation of the tested protein hydrolysates at approximately 5%, replacing fish meal by 10%, can improve the growth performance, feed utilization, digestibility of dietary protein, innate immunity and disease resistance of juvenile red seabream.

The use of mushroom hydrolysate from waste bag-log as the nitrogen source to mycelium biomass and exopolysaccharide production in Pleurotus eryngii cultivation

In this study, Pleurotus eryngii head part waste in a bag-log was collected and processed to yield mushroom hydrolysate powder (MHP). To test its stimulatory effect, a P. eryngii submerged culture was conducted. The prepared MHP (1.6%) and glucose (2%) were found to be the best sources for both mycelial biomass and EPS productions. A specific growth rate of 0.68day−1, and a specific EPS yield of 9.55g/g-dry-cell-weight were obtained under these conditions. It was also found that MHP gave higher mycelial biomass growth rate (2.05g/L/day), and EPS yield (92mg/L) than those of yeast extract. In 5-L fermentation with MHP as nitrogen source, high mycelial biomass growth rate (2.44g/L/day) and EPS yield (312mg/L) were obtained. In the solid state culture, P. eryngii hyphae growth rate in MHP agar (6.43±0.21mm/day) was better than that in PDA (4.57±0.23mm/day). By using PCA and cluster analysis, the major amino acids of MHP displayed a close similarity to those of P. eryngii mycelial hydrolysate powder (PEMHP).

Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

Impact of different pretreatments on chemical compositions of Indian mackerel mince was studied. Mince prepared using washing/membrane removal/alkaline solubilisation process (W–MR–Al) contained the lowest remaining myoglobin and haem iron content and also showed the lowest total lipid and phospholipid contents. When mince and W–MR–Al were hydrolysed using Alcalase for up to 120min, a higher degree of hydrolysis (DH) was found in W–MR–Al after 30min of hydrolysis. Furthermore, hydrolysate from W–MR–Al had lower peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and non-haem iron content throughout hydrolysis period (P<0.05). When hydrolysate powder produced from mince and W–MR–Al (0–0.3%w/v) were fortified in milk, the former resulted in the lower likeness score (P<0.05) at all levels used. The addition of the latter, for up to 0.2%, had no effect on likeness of all attributes, compared with milk without fortification (P>0.05). Therefore, the appropriate pretreatment of mince yielded hydrolysate with lower fishy odour.

Influence of Carrier Agents on the Physicochemical Properties of Mussel Protein Hydrolysate Powder

The objective of this work was to evaluate the influence of carrier agents, maltodextrin 10 dextrose equivalent (DE) and gum arabic, on the physicochemical properties of mussel meat protein hydrolysate powder produced by spray drying. Hydrolysate was obtained by enzymatic hydrolysis using Protamex (Novozymes, Bagsvaerd, Denmark) and was carried out at 51°C, 4.5 g enzyme/100 g protein, and pH 6.85. The hydrolysate, without and with 15 and 30% of carrier agent, was spray dried at 180°C inlet air temperature and 0.8 L/h feed flow rate. Moisture content, hygroscopicity, particle size, glass transition temperature, morphology, antioxidant capacity, and volatile loss of powders were evaluated. Powder moisture content decreased with the increase in carrier agent concentration. Glass transition temperature increased with carrier agent addition and consequently powder hygroscopicity was reduced, increasing its physical stability. Higher feed solution viscosity was obtained for 30% of maltodextrin and 15 and 30% of gum arabic. The particles obtained from these solution presented a greater number of dents and larger particle size. The use of carrier agents reduced volatile loss and preserved the powder's antioxidant capacity.

Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate

The water sorption behavior at 25°C and glass transition temperature (T g ) of mussel meat protein hydrolysate powder without and with maltodextrin 10 DE or gum arabic at 15 and 30% (w/w) were studied in this work. The sorption isotherms were determined by the gravimetric method, and the glass transition temperature was obtained by differential scanning calorimetry (DSC) after powder conditioning at various water activities. Sorption isotherms data were well fitted by a modified Brunauer-Emmett-Teller (BET) model. Powder without additives showed the highest water adsorption followed by those produced with 15 and 30% of carrier agent, respectively. The Gordon-Taylor model was able to predict the effect of water on the glass transition temperature. At 25°C, the critical water content that ensured the glassy state of the mussel hydrolysate powder during storage increased from 0.05 to 0.12 g water/g product and the critical water activity increased from 0.24 to 0.60 when the concentration of carrier agents was increased to 30%.

Effect of drying and proline addition on aroma volatile compounds of acid‐hydrolysed rice bran protein concentrate

SummaryRice bran protein concentrate (RBPc) was hydrolysed by 0.5 N aqueous HCl at 95 °C for 12 h. The liquid hydrolysate obtained was prepared as hydrolysate powder by spray drying. Aroma volatile compounds in liquid hydrolysate and its hydrolysate powder were tentatively identified by GC‐MS. Furfural and vanillin were found in both hydrolysates with high concentration, and vanillin showed the highest odour activity value. Hexanal was present in only liquid hydrolysate. Concentrations of carboxylic acids and heterocyclic compounds, especially 2‐methoxy‐6‐methylpyrazine, increased after drying. Amino acid composition of the hydrolysate powder showed high aspartic acid and glutamic acid. Aroma volatile compounds of hydrolysate powder prepared by the addition of proline at pH 6.0 (Pro6.0‐H) and pH 7.5 (Pro7.5‐H) before drying were investigated. Furaneol was found only in Pro6.0‐H, but it was not detected in Pro7.5‐H and hydrolysate powder without proline addition. Pro7.5‐H had higher furfural and vanillin concentrations than Pro6.0‐H.

Spray Drying of Chicken Meat Protein Hydrolysate: Influence of Process Conditions on Powder Property and Dryer Performance

The influence of operational conditions of a spray dryer on powder properties and equipment performance during spray drying of chicken meat hydrolysate was evaluated by a central composite rotatable design. The independent variables were inlet air temperature (120 to 200°C) and feed flow (0.1 to 0.38 kg/h). Spray dryer performance was assessed through estimation of product recovery, outlet air temperature, thermal efficiency, and energy on the dryer, obtained by mass and heat balance in the dryer system. Powder property was characterized in respect to antioxidant activity. The stable free radical diphenylpicrylhydrazyl (DPPH) was used to estimate the antioxidant activity of protein hydrolysate powder. This response varied from 38.7 to 59.4% and was only affected by inlet air temperature. Moreover, the results demonstrate a significant effect of the processing conditions on dryer performance. The increase of feed flow results in higher thermal efficiency and lower energy on dryer. Higher product recovery values were obtained at lower inlet air temperature and feed flow.

A Study of the Enzymatic Hydrolysis of Fish Frames Using Model Systems

A model system was employed to study the operating conditions and primary parameters of enzymic hydrolysis of cod proteins. Pancreatin, papain, and bromelain were used to hydrolyse minced cod fillets under controlled conditions and with the rate of hydrolysis being continually monitored via both the pH-stat and TNBS method. The two methods were compared and evaluated. The rate of protein solubilisation was plotted against the degree of hydrolysis (DH). Dry fish protein hydrolysate (FPH) powders having short, medium and high degrees of hydrolysis (DH of approximately 8%, 11% and 16% respectively) were produced and analysed for their molecular weight distribution, using size exclusion chromatography. Almost complete protein solubilisation (75 g soluble protein per kg hydrolysis solution) could be achieved within an hour, at 40oC, at 1% enzyme/substrate ratio (w/w) with papain and bromelain. The pH-stat was found capable of continuously following the rate of hydrolysis but only at low DH. The TNBS could be accurately used even at high DH to estimate the percentage of the peptide bonds cleaved, but required chemical analysis of withdrawn samples.

Rheological and Functional Properties of Catfish Skin Protein Hydrolysates

Catfish skin is an abundant and underutilized resource that can be used as a unique protein source to make fish skin protein hydrolysates. The objectives of this study were to isolate soluble and insoluble proteins from hydrolyzed catfish skin, study the rheological and functional properties of the protein hydrolysates, and evaluate the properties of emulsions made from the protein powders. Freeze-dried catfish skin soluble (CSSH) and insoluble hydrolysate (CSISH) powders were analyzed for proximate analysis, emulsion stability, fat absorption, amino acids, color, and rheological properties. CSSH had significantly (P < 0.05) higher protein, ash, and moisture content but lower fat content than that of CSISH. The yield of CSSH (21.5%+/- 2.2%) was higher than that of CSISH (3%+/- 0.3%). CSISH had higher emulsion stability than CSSH. CSSH was light yellow in color and CSISH was darker. The mean flow index values for emulsion containing CSSH (ECSSH) and CSISH (ECSISH) were both less than 1, indicating that they were both pseudoplastic fluid. The G' and G'' values for the ECSISH were higher than that of ECSSH, indicating that the viscoelastic characteristic of the emulsion containing CSISH was greater than that of the emulsion containing CSSH. The study demonstrated the CSSH and CSISH had good functional and rheological properties. They have potential uses as functional food ingredients.

Influence of Spray Drying Conditions on Physicochemical Properties of Chicken Meat Powder

The influence of spray-drying conditions on the physicochemical properties of chicken meat hydrolysate powder was studied in this work. Enzymatic reaction, using Alcalase® (Novozymes, Bagsvaerd, Denmark), was carried out at 52.5°C, 4.2 g enzyme/100 g protein, and pH of 8.0 to obtain protein hydrolysate. The spray drying was carried out on a laboratory spray dryer and maltodextrin 10DE was used as carrier agent. A central composite rotatable design was used to evaluate the effect of the independent variables inlet air temperature, feed flow, and maltodextrin concentration on the responses powder moisture content, bulk density, mean particle diameter, and hygroscopicity. All variables had a significant effect on the properties and morphology of protein hydrolysate powder.

Effect of preparation conditions on composition and sensory aroma characteristics of acid hydrolyzed rice bran protein concentrate

Hydrolysates were prepared from rice bran protein concentrate (RBPc) in paste form (P-RBPc), or as spray-dried (S-RBPc) or freeze-dried (F-RBPc) powder by acid hydrolysis with aqueous 0.5N HCl at 95 °C for 12 or 36 h. The forms of the protein raw material had only a slight influence over the sensory aroma characteristics of the liquid hydrolysates. The liquid hydrolysate (S-H-RBPc-12) prepared from S-RBPc with hydrolysis time of only 12 h could produce the desirable aromas as to a similar extent as that of 36 h. In order to demonstrate the effect of drying method on the composition and aroma characteristics, a representative S-H-RBPc-12 was converted into a powder by freeze- and spray-drying techniques. Sensory analysis indicated that the spray-dried powder had higher cracker-like and salty aroma intensities and received a higher overall liking score compared to the freeze-dried hydrolysate powder.

Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate

The spray drying of a chicken meat protein hydrolysate was studied in order to evaluate the effect of carrier agents on the physicochemical properties of the powders. The protein hydrolysate was obtained by enzymatic hydrolysis, which was carried out at 52.5 °C with a 4.2 g enzyme/100 g protein and a pH value of 8.0. The drying was carried out in a laboratory spray dryer, and maltodextrin and gum Arabic were used as carrier agents at three concentrations. Several physicochemical properties (moisture content, bulk density, distribution and mean diameter particle, hygroscopicity and glass transition temperature) of protein hydrolysate powders were measured. These results indicated that an increasing carrier agent concentration decreased the powder moisture content and bulk density. Mean diameter particle increased with increasing maltodextrin or gum Arabic concentration, which is related to the feed viscosity. The addition of maltodextrin or gum Arabic in the feed solution also contributed significantly to powder stability since powder hygroscopicity decreased and glass transition temperature increased with increasing carrier agent concentration.