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Saporittis K, Morales R, Martinez MJ. High pressure homogenization: A promising approach to expand food applications of chia mucilage. Int J Biol Macromol 2024; 263:129787. [PMID: 38296145 DOI: 10.1016/j.ijbiomac.2024.129787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 12/18/2023] [Accepted: 01/25/2024] [Indexed: 02/10/2024]
Abstract
Two chia mucilages with different viscosities, obtained by extraction conditions optimized in a previous work, were homogenized by high pressure homogenization (HPH). Particle size, molecular weight, zeta potential, FTIR spectrum, rheological properties, water absorption capacity, water holding capacity and iron binding capacity were determined on both mucilages treated and without treatment. Homogenization led to a significant reduction in viscosity respect to chia mucilage controls, which can be related to the decrease in particle size and molecular weight. A high iron binding capacity was obtained for both mucilages. FTIR spectra of both mucilages with iron showed displacements in bands related with stretching of carboxylic uronic acids, suggesting the interaction site with this mineral. This interaction was also verified by particle size determination with a displacement to higher sizes in the presence of iron. Potential zeta showed a significant reduction in the presence of iron. A model to explain the binding between chia mucilage and iron is proposed. HPH appears as an alternative to expand chia mucilage functionality reducing the viscosity of chia mucilage solutions for the offer of a new ingredient also with optimal levels of hydration and iron binding capacity.
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Affiliation(s)
- Karen Saporittis
- CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
| | - Rocío Morales
- CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
| | - María Julia Martinez
- CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina.
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2
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Bekiroglu H, Ozulku G, Sagdic O. Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough. Foods 2023; 12:3845. [PMID: 37893738 PMCID: PMC10606816 DOI: 10.3390/foods12203845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/18/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal and structural characteristics of wheat doughs and the textural and color properties of corresponding breads. Rheological measurements showed that CSH addition into dough led to a reduction in G' and G″ values, but a similar trend was not observed in frozen dough samples. The increase in protein band intensity was observed for control dough (CD) after frozen storage (-30 °C, 28 days), while there were no increases in the band intensities of the doughs with CSH. The freezable water content of unfrozen doughs decreased gradually with the addition of CSH, dependent on concentration level. Frozen storage caused a notable reduction in the α-helices structure of the CD sample (p < 0.05) while no significant variation was observed for the doughs containing CSH (p > 0.05). The lowest specific volume reduction and hardness increment were observed for the breads containing 1.5% and 2% CSH. Frozen storage caused a significant reduction in the b* value of bread crust (p < 0.05), while no significant effect was observed for L* and a* value during frozen storage (p > 0.05). Overall, CSH incorporation into frozen dough can be an alternative that could reduce the quality deterioration of frozen bread.
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Affiliation(s)
- Hatice Bekiroglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34220, Turkey; (H.B.); (O.S.)
- Food Engineering Department, Agricultural Faculty, Şırnak University, Şırnak 73300, Turkey
| | - Gorkem Ozulku
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34220, Turkey; (H.B.); (O.S.)
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34220, Turkey; (H.B.); (O.S.)
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3
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Brandelli A, Daroit DJ. Unconventional microbial proteases as promising tools for the production of bioactive protein hydrolysates. Crit Rev Food Sci Nutr 2022; 64:4714-4745. [PMID: 36377687 DOI: 10.1080/10408398.2022.2145262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Enzymatic hydrolysis is the most prominent strategy to release bioactive peptides from different food proteins and protein-rich by-products. Unconventional microbial proteases (UMPs) have gaining increased attention for such purposes, particularly from the 2010s. In this review, we present and discuss aspects related to UMPs production, and their use to obtain bioactive protein hydrolysates. Antioxidant and anti-hypertensive potentials, commonly evaluated through in vitro testing, are mainly reported. The in vivo bioactivities of protein hydrolysates and peptides produced through UMPs action are highlighted. In addition to bioactivities, enzymatic hydrolysis acts by modulating the functional properties of proteins for potential food uses. The compiled literature indicates that UMPs are promising biocatalysts to generate bioactive protein hydrolysates, adding up to commercially available enzymes. From the recent interest on this topic, continuous and in-depth research is needed to advance toward the applicability and commercial utility of both UMPs and obtained hydrolysates.
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Affiliation(s)
- Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Daniel Joner Daroit
- Programa de Pós-Graduação em Ambiente e Tecnologias Sustentáveis (PPGATS), Universidade Federal da Fronteira Sul (UFFS), Cerro Largo, Brazil
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Bekiroglu H, Bozkurt F, Karadag A, Ahhmed AM, Sagdic O. The effects of different protease treatments on the techno-functional, structural, and bioactive properties of bovine casein. Prep Biochem Biotechnol 2022; 52:1097-1108. [PMID: 35171080 DOI: 10.1080/10826068.2022.2033988] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
In this study, bovine sodium caseinate (NaCas) was hydrolyzed with four proteases, alcalase, savinase, subtilisin A, and flavourzyme. In addition to the structural changes occurred through the enzymatic hydrolysis, the solubility, oil binding capacity, zeta potential, emulsification properties, and in vitro antioxidant capacity, anti-carcinogenic and antidiabetic properties of hydrolysates were determined. FTIR combined with hierarchical cluster analysis (HCA) made in Amide I region enable to classification of the samples based on the changes of the secondary structure depending on the enzyme type and degree of fragmentation. Technological properties of NaCas were enhanced through the enzymatic hydrolysis, and those were more prominent in serine-type enzymes, regardless of the enzyme type, all hydrolysates showed high antioxidant capacities. All hydrolysates, specifically those produced by savinase and alcalase, reduced the viability of the carcinogenic Caco-2 cells in a dose-dependent manner and showed a very low level of cytotoxicity against healthy HEK-293 cells. The hydrolysis treatment made a significant contribution to the antidiabetic activity of NaCas. Particularly alcalase and savinase hydrolysates suppressed the activity of α- amylase and α- glucosidase. Therefore, the generated milk protein hydrolysates could be used in functional food developments for specific dietary purposes.
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Affiliation(s)
- Hatice Bekiroglu
- Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Fatih Bozkurt
- Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey.,Food Engineering Department, Mus Alparslan University, Mus, Turkey
| | - Ayse Karadag
- Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Abdulatef M Ahhmed
- Life Science Department, School of Basic Sciences, The Libyan Academy for Graduate Studies, Tripoli, Libya
| | - Osman Sagdic
- Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
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Purification, identification and in silico studies of antioxidant, antidiabetogenic and antibacterial peptides obtained from sorghum spent grain hydrolysate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112414] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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6
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Nascimento TCES, Molino JVD, Donado PRS, Montalvo GSA, Dos Santos WL, Gomes JEG, Santos JHPM, da Silva R, Sette LD, Pessoa Junior A, Moreira KA. Antarctic fungus proteases generate bioactive peptides from caseinate. Food Res Int 2021; 139:109944. [PMID: 33509497 DOI: 10.1016/j.foodres.2020.109944] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 11/16/2020] [Accepted: 11/27/2020] [Indexed: 01/20/2023]
Abstract
The extracellular serine protease produced by Acremonium sp. L1-4B isolated from the Antarctic continent, was purified and used for the proteolysis of bovine and caprine sodium caseinate. Protein hydrolysates were evaluated in vitro to determine their antioxidant and antihypertensive potential, and later characterized by mass spectrometry. Bovine and caprine hydrolysates produced over 24 h showed a higher content of copper chelation (25.8 and 31.2% respectively), also at this time the ABTS+• scavenging was 65.2% (bovine sample) and 67.5% (caprine sample), and bovine caseinate hydrolysate (8 h) exhibited higher iron chelation capacity (43.1%). Statistically (p < 0.05), caprine caseinate hydrolysates showed relatively higher antioxidant potential in this study. All hydrolysates showed antihypertensive potential; however peptides released from caprine caseinate after 8 h of hydrolysis were able to inhibit 75% of angiotensin-converting enzyme (ACE) activity. Nano-ESI-Q-TOF-MS/MS analysis prospected a total of 23 different peptide sequences in the bovine hydrolysate fraction, originated from the αS1- and β-casein chain, whilst in caprine hydrolysate, 31 sequences were detected, all from β-casein. The low molecular weight bovine and caprine hydrolysates obtained in this research have the potential to act in the prevention of disorders caused by oxidative reactions and in the regulation of blood pressure. These findings support the development of new functional food and nutraceutical formulations.
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Affiliation(s)
- Talita C E S Nascimento
- Department of Animal Morphology and Physiology, Federal Rural University of Pernambuco, Recife, PE, Brazil
| | - João Vitor Dutra Molino
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil
| | - Priscila R S Donado
- Department of Agribusiness, Food and Nutrition, ESALQ, University of Sao Paulo, Piracicaba, SP, Brazil
| | - Gualberto S A Montalvo
- Department of Statistics and Applied Mathematics, Federal University of Ceará, Fortaleza, CE, Brazil
| | - Wellington L Dos Santos
- Department of Animal Morphology and Physiology, Federal Rural University of Pernambuco, Recife, PE, Brazil
| | - José Erick G Gomes
- Department of Chemistry and Environmental Science, IBILCE, São Paulo State University (UNESP), São José do Rio Preto, SP, Brazil
| | - João H P M Santos
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil
| | - Roberto da Silva
- Department of Chemistry and Environmental Science, IBILCE, São Paulo State University (UNESP), São José do Rio Preto, SP, Brazil
| | - Lara Durães Sette
- Department of General and Applied Biology, Institute of Biosciences, São Paulo State University (UNESP), Rio Claro, Brazil
| | - Adalberto Pessoa Junior
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil
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Antibacterial Textile Based on Hydrolyzed Milk Casein. MATERIALS 2021; 14:ma14020251. [PMID: 33419124 PMCID: PMC7825562 DOI: 10.3390/ma14020251] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 12/30/2020] [Accepted: 01/04/2021] [Indexed: 12/25/2022]
Abstract
Antimicrobial textile structures are developed based on polypropylene (PP) and a natural material, hydrolyzed casein. The casein, from bovine milk, is subjected to acid hydrolysis in aqueous media, then blended into the PP matrix in the melt phase by extrusion. The obtained blend, containing 5 wt.% of hydrolyzed casein, is then processed by a melt spinning process to get multifilaments, leading to the production knitting structures. Thanks to the addition of the hydrolyzed casein, the obtained textile showed a strong antibacterial activity towards both Gram (+) and Gram (−) bacterial strains. The addition of 5 wt.% hydrolyzed casein does not significantly impact the mechanical properties of PP in the dumbbells form, but a small decrease was observed in the tenacity of the filaments. No moisture retention was observed after the addition of hydrolyzed casein, but the rheological behavior was slightly affected. The obtained results can contribute to addressing concerns regarding nonrenewable antibacterial agents used in textile materials, particularly their effects on the environment and human health, by offering antibacterial agents from a biobased and edible substance with high efficiency. They are also promising to respond to issues of wasting dairy products and recycling them, in addition to the advantages of using melt processes.
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8
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Morales R, Martinez MJ, Pilosof AMR. Iron-caseinglycomacropeptide complexes: Characterization and application in beverages. Food Res Int 2020; 138:109772. [PMID: 33292951 DOI: 10.1016/j.foodres.2020.109772] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 08/20/2020] [Accepted: 09/30/2020] [Indexed: 11/28/2022]
Abstract
Complexing iron with organic compounds has been considered an alternative strategy to mitigate the problems associated with the level of bioavailable iron and the acceptability of products supplemented with this mineral. CMP contains specific amino acids associated with iron binding. The present study aims to optimize the conditions of Fe/CMP complex formation and understand the molecular basis of interactions between CMP and iron ions. Results showed that CMP can bind ferrous iron in a 1:1.5 M ratio, forming a stable peptide-iron complex, where CMP assembles in a tetrameric form. FTIR spectra indicated that iron binding altered the secondary structures of CMP. The iron-binding sites of CMP corresponded primarily to acid residues of Glu, Asp and sialic acid. Moreover, Fe/CMP complex remained stable in a wide pH range (2.0-6.5), suggesting the adequacy to be efficiently added in food or beverages and to keeping complexed in the digestion environment. Finally, Fe/CMP complex was added to a commercial beverage (2 mg of Fe per serving of beverage) and no changes were observed in their colour during storage. A model to explain the binding between CMP and iron is proposed. These results suggest a potential application of this peptide for iron fortification.
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Affiliation(s)
- Rocío Morales
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina.
| | - María Julia Martinez
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina.
| | - Ana María Renata Pilosof
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina.
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Hu R, Chen G, Li Y. Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain. Molecules 2020; 25:E4091. [PMID: 32906778 PMCID: PMC7571122 DOI: 10.3390/molecules25184091] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 08/30/2020] [Accepted: 09/04/2020] [Indexed: 12/03/2022] Open
Abstract
There has been a growing interest in developing natural antioxidants with high efficiency and low cost. Bioactive protein hydrolysates could be a potential source of natural and safer antioxidants. The objectives of this study were to hydrolyze corn gluten meal using three plant-derived proteases, namely papain, ficin, and bromelain, to produce antioxidative hydrolysates and peptides and to characterize the antioxidant performances using both chemical assays and a ground meat model. The optimum hydrolysis time for papain was 3 h, and for ficin and bromelain was 4 h. The hydrolysates were further separated by sequential ultrafiltration to 5 hydrolysate fractions named F1 to F5 from low molecular weight (MW) (<1 kDa) to high MW range (>10 kDa), which were further characterized for TPC, free radical scavenging capacity against DPPH and ABTS, and metal chelating activity. The fraction F4 produced by papain (CH-P4), F1 produced by ficin (CH-F1), and F3 produced by bromelain (CH-B3) showed the strongest antioxidant activity and yield, respectively. These three fractions were incorporated into ground pork to determine their inhibition effects on lipid oxidation during a 16-day storage period. The inhibition effect was enhanced with the addition of higher amount of hydrolysate (e.g., 1000 vs. 500 mg/kg). The CH-P4 reduced lipid oxidation in ground meat by as much as 30.45%, and CH-B3 reduced oxidation by 27.2% at the same level, but the inhibition was only 13.83% with 1000 mg/kg of CH-F1. The study demonstrated that CGM protein hydrolysates and peptides could be used as naturally derived antioxidant in retarding lipid oxidation and improving product storage stability.
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Affiliation(s)
| | | | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; (R.H.); (G.C.)
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Bueno-Gavilá E, Abellán A, Girón-Rodríguez F, Cayuela J, Salazar E, Gómez R, Tejada L. Bioactivity of hydrolysates obtained from bovine casein using artichoke (Cynara scolymus L.) proteases. J Dairy Sci 2019; 102:10711-10723. [DOI: 10.3168/jds.2019-16596] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Accepted: 07/10/2019] [Indexed: 12/20/2022]
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Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09601-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application. Food Microbiol 2019; 81:97-107. [DOI: 10.1016/j.fm.2018.11.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 07/02/2018] [Accepted: 11/13/2018] [Indexed: 12/15/2022]
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13
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Yan JN, Zhang M, Zhao J, Tang Y, Han JR, Du YN, Jiang H, Jin WG, Wu HT, Zhu BW. Gel properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.050] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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de Borba TM, Machado TB, Brandelli A, Kalil SJ. Thermal stability and catalytic properties of protease from
Bacillus
sp. P45 active in organic solvents and ionic liquid. Biotechnol Prog 2018; 34:1102-1108. [DOI: 10.1002/btpr.2672] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 05/28/2018] [Indexed: 01/28/2023]
Affiliation(s)
- Thais M. de Borba
- Laboratório de Microbiologia e Biosseparações, Escola de Química de Alimentos, Universidade Federal do Rio GrandeRio Grande RS 96203‐900 Brazil
| | - Taiele B. Machado
- Laboratório de Microbiologia e Biosseparações, Escola de Química de Alimentos, Universidade Federal do Rio GrandeRio Grande RS 96203‐900 Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do SulPorto Alegre RS 91501‐970 Brazil
| | - Susana J. Kalil
- Laboratório de Microbiologia e Biosseparações, Escola de Química de Alimentos, Universidade Federal do Rio GrandeRio Grande RS 96203‐900 Brazil
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Milk protein suspensions enriched with three essential minerals: Physicochemical characterization and aggregation induced by a novel enzymatic pool. Colloids Surf B Biointerfaces 2016; 140:452-459. [PMID: 26803666 DOI: 10.1016/j.colsurfb.2015.12.052] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2015] [Revised: 12/16/2015] [Accepted: 12/27/2015] [Indexed: 11/22/2022]
Abstract
Structural changes of casein micelles and their aggregation induced by a novel enzymatic pool isolated from Bacillus spp. in the presence of calcium, magnesium or zinc were investigated. The effect of cations on milk protein structure was studied using fluorescence and dynamic light scattering. In the presence of cations, milk protein structure rearrangements and larger casein micelle size were observed. The interaction of milk proteins with zinc appears to be of a different nature than that with calcium or magnesium. Under the experimental conditions assayed, the affinity of each cation for some groups present in milk proteins seems to play an important role, besides electrostatic interaction. On the other hand, the lowest aggregation times were achieved at the highest calcium and zinc concentrations (15 mM and 0.25 mM, respectively). The study found that the faster the aggregation of casein micelles, the less compact the gel matrix obtained. Cation concentrations affected milk protein aggregation kinetics and the structure of the aggregates formed.
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de Castro RJS, Bagagli MP, Sato HH. Improving the functional properties of milk proteins: focus on the specificities of proteolytic enzymes. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2014.12.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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