The aim of this study was focused on optimization of enzymatic hydrolysis conditions for the production of iron-binding peptides from marine mackerel processing byproducts. The marine mackerel processing byproducts protein were hydrolyzed using trypsin, Protamex, Flavourzyme, Alcalase and Neutrase. Alcalase and Protamex proteolytic hydrolysates exhibited the highest iron-binding capacity; howev...

S1 nuclease hydrolysis and hydroxyapatite chromatography were used to study the effect of the alkylating antibiotic, streptozotocin, on the secondary structure of DNA. Native calf thymus DNA was alkylated in vitro with increasing concentrations of streptozotocin and subjected to S1 nuclease hydrolysis. An increasing degree of DNA degradation was seen, suggesting a destabilization of the seconda...

Bioactivities of bulk fish protein hydrolysates (FPH) from defatted salmon backbones obtained with eight different commercial enzymes and their combinations were tested. All FPH showed antioxidative activity in vitro. DPPH scavenging activity increased, while iron chelating ability decreased with increasing time of hydrolysis. All FPH showed ACE inhibiting effect which depended on type of enzym...

The present work represents a comparative kinetic analysis of enzyme hydrolysis, using two kinetic variables to describe both reducing sugars and glucose. The preliminary treatment of wheat straw by steam explosion was followed by enzyme hydrolysis using the NS 50013 and β-glucosidase NS 50010 enzyme cellulase complex. The hydrolysis has been described by an exponential kinetic equation valid f...

A comparative study of enzymatic hydrolysis of dry wheat gluten was carried out by exoprotease and endoprotease enzyme praparations. Gluten of different rheological properties was conditionally divided into three groups on the basis of the compressive deformation index (Hdef) determined with the IDK-1 instrument: shortcleaved (Hdef 40 instr. units), good (Hdef 65 instr. units) and weak gluten (...

Soybean allergy is of great concern and continues to challenge both consumer and food industry. The present study investigates the enzyme-assisted reduction in major soybean allergens in soy protein isolate using different food-grade proteases, while maintaining or improving the sensory attributes and technofunctional properties. SDS-PAGE analyses showed that hydrolysis with Alcalase, Pepsin, a...

Oat (Avena sativa cv Fulghum) fructan hydrolase was purified by ammonium sulfate precipitation and anion-exchange, hydrophobic interaction, and size-exclusion chromatography. The enzyme was purified to homogeneity as determined by the presence of a single band (43 kD) on a silver-stained sodium dodecyl sulfate-polyacrylamide gel. A mixture of /3-2,6-linked fructan (neokestin) isolated from oat ...

This study assessed chemical components and enzymatic hydrolysis of bee pollen (BP) as an approach to modify its structure generate bioactive peptides which can be used functional ingredients. The food grade proteases Alcalase 2.4L Protamex were at optimized parameters. degree (DH), protein content molecular mass (MM) distribution the soluble in hydrolysates determined indicators for hydrolysis...

The degree of hydrolysis and antioxidant activity protein hydrolysates from fresh cow’s milk whey obtained by the action proteolytic enzymes papain, bromelain chymosin were compared. lowest in was reported for sample MP1 (10 min reaction time, treatment with 0.1 mg/ml papain), highest percentage at hydrolysate MB12 (at 60 1.0 bromelain). For samples WC1 μl/ml chymosin), lowest. achieved WP12 us...