Rice protein is a suitable alternative source for dairy in infant formulas on account of its unique nutrition and hypoallergenicity. was isolated through enzymatic hydrolysis (Alcalase, papain, bromelain, Flavourzyme®) combination with high-pressure processing (HPP) (400 MPa 15 min at 25 °C) to enhance functional properties broaden food applications. The effect the HPP-treated rice hydrolysate ...

In the present study, we investigated to the antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of the northern shrimp (Pandalus borealis) by-products (PBB) hydrolysates prepared by enzymatic hydrolysis. The antioxidant and ACE inhibitory activities of five enzymatic hydrolysates (alcalase, protamex, flavourzyme, papain, and trypsin) of PBB were evaluated by the 2, 2′-a...

Potential antioxidative activities of enzymatic extracts from seven species of brown seaweeds were evaluated using four different reactive oxygen species (ROS) scavenging assays containing DPPH (1,1-diphenyl-2-pricrylhydrazyl) free radical, superoxide anion, hydroxyl radical and hydrogen peroxide scavenging assay. The brown seaweeds were enzymatically hydrolyzed to prepare water-soluble extract...

This study aims at preparing the Maillard reaction products of protein hydrolysate from grass carp (Ctenopharyngodon idella) bone and identifying its characteristic flavour compounds. Meanwhile, bioactivities amino acids composition hydrolysates were compared with thermal degradation as one positive control. Single factor experiment was applied to optimize enzymolysis parameters using flavourzy...

Abstract Protein hydrolysates were prepared from North Atlantic sea cucumber ( Cucumaria frondosa ) body wall (BW), and processing by-product flower (FL) internal organs (IN). Sea proteins these three tissues hydrolysed with selected endopeptidases exopeptidases. The enzymes used Alcalase (A), Corolase (C) as Flavourzyme (F) both endo- exopeptidase functions. These employed individually or in c...

Fifteen cheese protein hydrolysates were produced by using four different proteases. Then, the free amino acids (FAAs), molecular weight distribution (MWD), electronic tongue evaluation, and volatile compounds of corresponding products evaluated, respectively. The results suggested that 2SD had strongest hydrolysis characteristic, followed 6SD FN. Samples hydrolyzed for less than 6 h or more 18...

Abstract Mackerel (Rastrelliger sp.) is a widely distributed epipelagic species in South East Asia. has high amount nutrient such as protein (20.83 %) and fat (1.03 %). The of low will allow it to be used material produce good hydrolysate. aim this study determine the optimal enzymatic hydrolysis conditions (time, temperature, pH) using Response Surface Methodology (RSM). Protein Hydrolysate (M...

Beta-aminoisobutyric acid (BAIBA) and branched-chain amino acids (BCAA) have recently received considerable attention because of their various health benefits. In this study, the hydrolysis characteristics chicken breast for 11 commercially proteolytic enzymes were studied to evaluate effect protease type, reaction pH (5-8), leaction time (2-24 h) enzyme concentration (0.25-8%), two combined pr...