Comprehensive comparison of antioxidant activity bioactive peptides produced from fish, poultry and shrimp wastes using Flavourzyme enzyme

Abstract The effects of hydrolysis by commercial food-grade proteases on the physicochemical and techno-functional properties lentil protein concentrate were investigated. Lentil was hydrolysed with Alcalase, Novozym 11028 or Flavourzyme, a control prepared without enzyme addition under same conditions. Differences in specificity between three evident electrophoretic profile, reversed-phase HPL...

Argentine croaker (Umbrina canosai) and chicken (Gallus domesticus) bones were hydrolyzed with different proteases (Flavourzyme, "-Chymotrypsin and Trypsin) in order to obtain peptides whit antioxidant activity. The hydrolysates showed different degrees of hydrolysis and antioxidant activity. The antioxidant power of the hydrolysates was evaluated through inhibition of the peroxidation of linol...

Abstract The excessive use of chemical fertilizers can cause severe environmental damage. In recent decades, the application biostimulants to improve soil composition and stimulate plant growth has contributed significantly preservation. this paper, we studied production characterization an amino acid/peptide-enriched biostimulant using edible mushroom ( Agaricus bisporus ) by-products (tails n...

This study aimed to valorize brewer's spent grain (BSG) from a side-stream into protein ingredients suitable for human consumption. The impact of protease treatments was studied solubilizing BSG proteins. Treatment with Protamex or simultaneous co-incubation and Flavourzyme solubilized up 60% the total in BSG, whereas increased availability hydrophobic amino acids (Val, Phe, Ala, Leu, Ile) extr...

This study utilized commercially available proteolytic enzymes to prepare egg-white protein hydrolysates (EPHs) with different degrees of hydrolysis. The antioxidant effect and functionalities of the resultant products were then investigated. Treatment with Neutrase yielded the most α-amino groups (6.52 mg/mL). Alcalase, Flavourzyme, Protamex, and Ficin showed similar degrees of α-amino group l...

BACKGROUND Addition of sugar syrups to the basic wort is a popular technique to achieve higher gravity in beer fermentations, but it results in dilution of the free amino nitrogen (FAN) content in the medium. The multicomponent protease enzyme Flavourzyme has beneficial effect on the brewer's yeast fermentation performance during high gravity fermentations as it increases the initial FAN value ...

Angiotensin I-converting enzyme (ACE) inhibitory activity of razor clam hydrolysates produced using five proteases, namely, pepsin, trypsin, alcalase, flavourzyme and proteases from Actinomucor elegans T3 was investigated. Flavourzyme hydrolysate showed the highest level of degree of hydrolysis (DH) (45.87%) followed by A. elegans T3 proteases hydrolysate (37.84%) and alcalase (30.55%). The A. ...