The Use of Optical Rotation in the Study of Protein Hydrolysis
نویسندگان
چکیده
منابع مشابه
Effects of Condition Enzymatic Hydrolysis on Degrees of Hydrolysis and Antioxidant Activity of Head Protein of Bighead (Aristichthys nobilis)
Background and Objectives: Enzymatic hydrolysis is an effective practical technology that recovers valuable proteins from far-less farmed fish without losing their nutritional characteristics. Enzymatic hydrolysis of protein sources such as aquatic animals is a type of protein recycling. In the present study, effects of temperature, time and concentration of papain enzyme on hydrolysis degree a...
متن کاملEffect of hydrolysis time on the antioxidant activity of Common carp (Cyprinus carpio) head protein hydrolysate
In the present study, the antioxidant activity of different concentrations of protein hydrolysate from Common carp (Cyprinus carpio) head at different hydrolysis time was investigated. For this purpose, 8 Common carp fish with average weight of 0.766±0.034 kg were prepared from market. Fish heads were hydrolyzed by Alcalase (1% v/w at 55˚C and pH 8) at different hydrolysis times (30, 60, 120 an...
متن کاملEffects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate
Protein hydrolysate is highly regarded as a source of naturally occurring antioxidant peptides. The purpose of this study was to investigate the effect of Ultrasonic (Frequency, 20 KHz; Amplitude, 50%; Time, 30 min) and high-pressure homogenization (Power, 1500 bar; Rated flow, 10 dm/h) pretreatmenton the enzymatic hydrolysis and antioxidant properties of yeast protein hydrolysate obtained from...
متن کاملCharacterization of Yeast Protein Enzymatic Hydrolysis and Autolysis in Saccharomyces cerevisiae and Kluyveromyces marxianus
Protein recovery under sonication treatment and autolysis, also protein hydrolysis progress during enzymatic hydrolysis (using trypsin and chymotrypsin) and autolysis (using endogenous enzymes) were investigated in Saccharomyces cerevisiae and Kluyveromyces marxianus. Crude protein content of dried yeast cells were 53.22% and 45.6% for S.cerevisiae and K.marxianus, respectively. After 96 hrs of...
متن کاملAntioxidant and Antibacterial Effect of Protein Hydrolysis of Yellowfin Tuna Waste on Flesh Quality Parameters of Minced Silver Carp
In this study, hydrolyzed protein as a natural preservative for increasing the shelf life of minced meat of silver carp (Hypophthalmichthys molitrix) was used in a refrigerator for 12 days. Hydrolyzed protein was added to the minced meat of fish, at 0.5, 1 and 1.5% concentration. In this regard, microbial, chemical and sensory tests were carried out during the period of storage at intervals of ...
متن کامل