in current study, protein hydrolysates were produced using microbial proteases of alcalase, protamex and flavourzyme from yellowfin tuna viscera. the results indicated that, protein hydrolysate from alcalase, had significantly higher protein content, nitrogen recovery and degree of hydrolysis than the others (p 0.05). the results of amino acids composition revealed that all hydrolysates were al...

The surface tension, foaming, bitterness and colour properties of bovine milk protein isolate (MPI) MPI hydrolysates generated with Flavourzyme TM , Neutrase Protamex were evaluated. tension the hydrolysate samples (46.6–48.3 mN m -1 ), measured using pendant drop shape analysis, was reduced compared intact (49.1–49.6 ). foam half-life (58.1–214 s) at 25 °C significantly (783–850 s). L* value (...

In current study, protein hydrolysates were produced using microbial proteases of Alcalase, Protamex and Flavourzyme from by-products (head, skin and viscera) of Alosa (Alosa caspia), a major Clupeonella species in the Caspian Sea. The results indicated that the protein hydrolysate from Alcalase, had the highest protein content (78.91%), protein recovery (80.42%) and degree of hydrolysis (21.06...

A dry fermented sausage (chorizo de Pamplona) was elaborated with the simultaneous addition of a lipase (Novozym 677BG) and a protease (Flavourzyme) and ripened during 21 days, in contrast to the control without enzymes and ripened during 35 days. Faster and more intense lipolytic and proteolytic activities were observed in the modified sausage, despite its shorter maturation time. At the end o...

In recent years, food protein-derived hydrolysates have received considerable attention because of their numerous health benefits. Amongst the hydrolysates, those with anti-hypertensive and anti-oxidative activities are receiving special attention as both activities can play significant roles in preventing cardiovascular diseases. The present study investigated the angiotensin-I converting enzy...

El objetivo del trabajo fue elaborar un hidrolizado de proteína en polvo utilizando anchoveta sin cabeza y eviscerado (HG) determinar sus características sensoriales, físico-químicos microbiológicos. En el proceso hidrólisis se evaluaron siete proteasas comerciales. La actividad hidrolítica las evaluada los valores grados Brix no corregido (oBx ref.) grado (GH%). flujo experimental para fue: re...

Hemp (Cannabis sativa L.) seeds have recently been attracting attention as a new high-value-added food material owing to their excellent nutritional properties, and research on the development of functional materials using hemp is actively progressing. This study aimed evaluate antioxidant properties seed protein hydrolysates. Protein hydrolysates were prepared from defatted powder (HS) by enzy...