Enzyme protein hydrolysates from malting germs.

The preparation of lysine from protein hydrolysates.

We have previously reported that acetone solutions containing certain organic acids form systems composed of amino acid-acetone-sulfonic acid (or alkyl acid phosphate) (1, 2), and have shown that by means of such systems amino acid mixtures may be fractionated in a non-aqueous medium. We here describe a method for the preparation of lysine monohydrochloride from an acid hydrolysate of casein, b...

Isolation of Methionine from Protein Hydrolysates

In the preceding papers (1, 2) the preparation and properties of sulfonium salts of methionine were described. The ease of formation of the methylsulfonium salt and the solubility properties of its phosphotungstate suggest utilization for the characterization of methionine in amino acid mixtures, since the phosphotungstates of other a-amino acids are readily soluble in cold aqueous alcohol whil...

Influence of Malting on Sorghum Protein Quality

Functional properties of fish protein hydrolysates from Cuttlefish (Sepia pharaonis) muscle produced by two commercial enzymes

Fish protein hydrolysates were prepared from Cuttlefish (Sepia pharaonis) muscle using alcalase and protamex methods. By conducting the Cuttlefish protein hydrolysate using alcalase (CPHA), it showed higher degrees of hydrolysis, proximate composition, yield, emulsifying activity index (EAI), emulsion stability index (ESI), foaming activity index (FAI), solubility, water holding capacity (WHC) ...

Comparison the functional properties of protein Hydrolysates from poultry byproducts and rainbow trout

Poultry by-products and rainbow trout (Onchorhynchus mykiss) viscera are abundant and underutilized resources that can be used as a unique protein source to make protein hydrolysates. In this study protein hydrolysate were made from these two different sources with Alcalase 2.4L. The functional properties of Fish viscera protein hydrolysate (FPH) compared to poultry by-products protein hydrolys...