Abstract Background Brewers’ spent grain (BSG) typically contains 20% – 29% crude protein (CP) with high concentrations of glutamine, proline and hydrophobic non-polar amino acid, making it an ideal material for producing value-added products like bioactive peptides which have antioxidant properties. For this study, was extracted from BSG, hydrolyzed 1% alcalase flavourzyme, the generated hydro...

The halophilic proteinase showed a maximal activity at 50°C and pH 9~10, in 20% NaCl and was highly stabilized by NaCl. It was able to hydrolyse natural actomyosin (NAM), collagen and anchovy protein. For NAM hydrolysis, the myosin heavy chain was completely digested by halophilic proteinase as evidenced by the lowest band intensity remaining, but partially hydrolysed actin. The SR5-3 proteinas...

The study aimed to investigate the biological properties of protein fraction brewers’ spent grain (BSG) and its sediments as well techno-functional BSG (BSGP). was incubated with 0.5% protamex a combination flavourzyme, in addition control (incubation without protease). results showed that enzymatic treatment enhanced antioxidant activity BSGP. Compared sediment fraction, BSGPs had higher capac...

Wheat gluten hydrolyzates (WGHs) and anchovy fine powder hydrolyzates (AFPHs) were produced at 300 MPa using combinations of Flavourzyme 500MG (F), Alcalase 2.4L (A), Marugoto E (M) and Protamex (P), and then were compared to those produced at ambient pressure concerning the contents of soluble solid (SS), soluble nitrogen and electrophoretic profiles. The contents of SS in the WGHs and AFPHs i...

PĘksa A., Miedzianka J. (2014): Amino acid composition of enzymatically hydrolysed potato protein preparations. Czech J. Food Sci., 32: 265–272. We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obtained. Potato protein concentrates obtained through ...

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