Currently, there is an urgent need for domestic fermentation activators based on low-cost secondary raw materials. We aimed to study the effect of microbial enzyme preparations with different action hydrolysis proteins and phytin grain bran obtain that could become alternative imported ones.
 studied wheat rye brans; cytolytic, proteolytic, phytase action; multi-enzyme compositions; hydrol...

In this study, marine tunicate Styela clava hydrolysate was produced by an environment friendly and green technology, pressurized hot water hydrolysis (PHWH) at different temperatures (125–275 °C) and pressure 50 bar. A wide range of physico-chemical and bio-functional properties such as color, pH, protein content, total carbohydrate content, reducing sugar content, and radical scavenging activ...

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had s...

1. Though the occurrence of intestinal mucosal uptake of intact peptides, with cellular hydrolysis to amino acids, has been established, the importance of this mode of absorption in protein absorption is not known. This paper describes a comparison of the rates of intestinal absorption of pancreatic hydrolysates of four proteins with . those of the corresponding acid hydrolysates or amino acid ...

Antioxidative activity of protein hydrolysates from egg white hydrolyzed by Pepsin with different Degrees of Hydrolysis (DHs) was investigated. As the DH increased from 6.47 to 18.22%, the antioxidative activity of Egg White Protein Hydrolysates (EWPHs) first increased and then decreased, except for the reducing power of EWPHs. The EWPHs with DH 16.93% showed higher DPPH radical scavenging acti...

Dietary proteins are no longer just nutritional ingredients in our food. During hydrolysis, some of the released peptides may possess properties that favor health human body. In study enzymatic hydrolysis lupin was performed using papain. Three enzyme-to-substrate ratios were set for three different duration times. The SDS-PAGE samples performed. Each hydrolysate studied degree (DH), acetylchol...

Casein and whey proteins with and without heat treatment were obtained of whole milk and four commercial milks in Ecuador, and were hydrolyzed. Then, their capacity to inhibit the lipid peroxidation using the TBARS method was evaluated at concentrations of 0.02, 0.04, 0.2, and, 0.4 mg/mL. Native and heated hydrolysates of milk proteins present high inhibitions of lipid peroxidation with a dose ...