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Li Q, Zhang X, Tang S, Mi S, Lu L, Zeng Q, Xia M, Cai Z. Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics. Food Chem 2022; 382:132549. [PMID: 35247662 DOI: 10.1016/j.foodchem.2022.132549] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 11/17/2022]
Abstract
Preparation of egg yolk powder (EYP) with excellent hydration properties and dissolution stability is important for the efficient utilization of its functional properties and nutritional properties in food. In this work, a new method utilizing ultrasound-assisted enzymolysis (UP-EM) was investigated to obtain EYP. Compared to enzymolysis-alone treated (EM), ultrasonic pre-treatment (UP) significantly increased the enzymatic hydrolysis rate by 106.28%. In particular, the UP 60 W 20 min-EM group obtained the desired solubility and coefficient of stability. The observed microstructure of EYP showed that the egg yolk particles obtained by UP-EM were more uniformly distributed and smaller in particle size. The protein structure was confirmed by Fourier transform infrared spectrum, which showed that UP enhanced the hydrogen bonding force between egg yolk proteins. Therefore, it can be believed that UP-EM can significantly improve the hydration properties and dispersion stability of EYP, laying the foundation for its wide applications in food industry.
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Affiliation(s)
- Qiqi Li
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xinyue Zhang
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Shitao Tang
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Sijie Mi
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Lizhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Zhejiang, China.
| | - Qi Zeng
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Minquan Xia
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Zhaoxia Cai
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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2
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Amigo-Benavent M, FitzGerald RJ. Impact of thermal inactivation conditions on the residual proteolytic activity and the viscosity properties of whey protein concentrate enzymatic hydrolysates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107333] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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3
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Badoei-Dalfard A, Monemi F, Hassanshahian M. One-pot synthesis and biochemical characterization of a magnetic collagenase nanoflower and evaluation of its biotechnological applications. Colloids Surf B Biointerfaces 2021; 211:112302. [PMID: 34954517 DOI: 10.1016/j.colsurfb.2021.112302] [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: 10/24/2021] [Revised: 12/10/2021] [Accepted: 12/16/2021] [Indexed: 02/06/2023]
Abstract
Recently, hierarchical magnetic enzyme nanoflowers have been found extensive attention for efficient enzyme immobilization due to high surface area, low mass transfer limitations, active site accessibility, promotion of the enzymatic performance, and facile reusing. Herein, we report the purification of the Bacillus collagenase and then synthesis of magnetic cross-linked collagenase-metal hybrid nanoflowers (mcCNFs). The catalytic efficiency (kcat/Km) value of the immobilized collagenase was 2.2 times more than that of the free collagenase. The collagenase activity of mcCNFs enhanced about 2.9 and 4.6 at 85 and 90 °C, respectively, compared to free collagenase. Thermal stability of mcCNFs increased about 31% and 24% after 3 h of incubation at 50 and 60 °C, respectively. After 10 cycles of reusing, the mCNFs collagenase showed 83% of its initial activity. Results showed that the mcCNFs revealed 1.4 times more activity than the free collagenase in 0.16% protein waste. Furthermore, the hydrolysis value of chicken pie protein wastes by the immobilized enzyme obtained 4 times more than the free collagenase after 240 min incubation at 40 °C. Finally, our results showed that the construction of mcCNFs is an efficient method to increase the enzymatic performance and has excessive potential for the hydrolysis of protein wastes in the food industry.
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Affiliation(s)
- Arastoo Badoei-Dalfard
- Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran.
| | - Farzaneh Monemi
- Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Mehdi Hassanshahian
- Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran
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4
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Badoei-dalfard A, Khankari S, Karami Z. One-pot synthesis and biochemical characterization of protease metal organic framework (protease@MOF) and its application on the hydrolysis of fish protein-waste. Colloids Surf B Biointerfaces 2020; 196:111318. [DOI: 10.1016/j.colsurfb.2020.111318] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 07/19/2020] [Accepted: 08/09/2020] [Indexed: 11/26/2022]
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5
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Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 °C using Alcalase® and Neutrase®, effect of total solids and incubation time. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104792] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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Hashemabadi M, Badoei-Dalfard A. Fabrication of Magnetic CLEA-protease Nanocomposite: High Progression in Biotechnology and Protein Waste Management. Catal Letters 2019. [DOI: 10.1007/s10562-019-02751-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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7
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Xu F, Yao Y, Xu X, Wang M, Pan M, Ji S, Wu J, Jiang D, Ju X, Wang L. Identification and Quantification of DPP-IV-Inhibitory Peptides from Hydrolyzed-Rapeseed-Protein-Derived Napin with Analysis of the Interactions between Key Residues and Protein Domains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3679-3690. [PMID: 30854852 DOI: 10.1021/acs.jafc.9b01069] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Previously reported peptides derived from napin of rapeseed ( Brassica napus) have been shown to inhibit DPP-IV in silico. In the present study, napin extracted from rapeseed was hydrolyzed by commercial enzymes and filtered by an ultrafiltration membrane. The napin hydrolysate was then purified by a Sephadex G-15 gel-filtration column and preparative RP-HPLC. A two-enzyme-combination approach with alcalase and trypsin was the most favorable in terms of the DPP-IV-inhibitory activity (IC50 = 0.68 mg/mL) of the napin hydrolysate. Three peptides and one modified peptide (pyroglutamate mutation at the N-terminus) were identified using HPLC-triple-TOF-MS/MS. DPP-IV-inhibitory activity and the types of enzyme inhibition were also determined. Meanwhile, key residues associated with the interactions between the selected peptides and DPP-IV were investigated by molecular docking. IPQVS has key amino acid residues (Tyr547, Glu205, and Glu206) that are consistent with Diprotin A. ELHQEEPL could form a better covalent bond with Arg358 in the S3 pocket of DPP-IV.
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Affiliation(s)
- Feiran Xu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Yijun Yao
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Xiaoying Xu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Mei Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Mengmeng Pan
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Shengyang Ji
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Jin Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Donglei Jiang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Xingrong Ju
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Number 3 Wenyuan Road , Nanjing , Jiangsu 210023 , People's Republic of China
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8
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Nε-carboxymethyllysine in nutritional milk formulas for infants. Food Chem 2019; 274:886-890. [DOI: 10.1016/j.foodchem.2018.09.069] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 09/09/2018] [Accepted: 09/10/2018] [Indexed: 01/02/2023]
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9
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Dullius A, Goettert MI, de Souza CFV. Whey protein hydrolysates as a source of bioactive peptides for functional foods – Biotechnological facilitation of industrial scale-up. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.063] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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10
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Le Maux S, Nongonierma AB, Lardeux C, FitzGerald RJ. Impact of enzyme inactivation conditions during the generation of whey protein hydrolysates on their physicochemical and bioactive properties. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13576] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Solène Le Maux
- Department of Biological Sciences University of Limerick Limerick Ireland
- Food for Health Ireland (FHI) University of Limerick Limerick Ireland
| | - Alice B. Nongonierma
- Department of Biological Sciences University of Limerick Limerick Ireland
- Food for Health Ireland (FHI) University of Limerick Limerick Ireland
| | - Claire Lardeux
- Department of Biological Sciences University of Limerick Limerick Ireland
| | - Richard J. FitzGerald
- Department of Biological Sciences University of Limerick Limerick Ireland
- Food for Health Ireland (FHI) University of Limerick Limerick Ireland
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11
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Rocha-Martin J, Fernández-Lorente G, Guisan JM. Sequential hydrolysis of commercial casein hydrolysate by immobilized trypsin and thermolysin to produce bioactive phosphopeptides. BIOCATAL BIOTRANSFOR 2017. [DOI: 10.1080/10242422.2017.1308499] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Javier Rocha-Martin
- Departamento de Biocatálisis, Instituto de Catálisis y Petroleoquímica-CSIC. Campus UAM, Madrid, Spain
| | - Gloria Fernández-Lorente
- Departamento de Biocatálisis, Instituto de Catálisis y Petroleoquímica-CSIC. Campus UAM, Madrid, Spain
| | - José M. Guisan
- Departamento de Biocatálisis, Instituto de Catálisis y Petroleoquímica-CSIC. Campus UAM, Madrid, Spain
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12
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Chu F, Wang X, Sun Q, Liang H, Wang S, An D, Cui C, Chai Y, Li S, Song S, Ji A. Purification and characterization of a novel fibrinolytic enzyme from Whitmania pigra Whitman. Clin Exp Hypertens 2016; 38:594-601. [PMID: 27668456 DOI: 10.3109/10641963.2016.1174254] [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] [Indexed: 11/13/2022]
Abstract
A fibrinolytic enzyme was purified from the dry body of Whitmania pigra Whitman. The fibrinolytic enzyme was purified to homogeneity with a yield of 0.003% and a purification of 630.7 fold. The molecular weight of the enzyme was estimated to be 26.7 kDa by reduced sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The enzyme was tested by matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF-MS) and it showed that the enzyme was a novel fibrinolytic enzyme. The optimal pH and temperature of the enzyme were 8.5 and 55°C, respectively. Enzyme activity was enhanced by Na+, Mg2+, and K+. On the contrary, the proteolytic activity was significantly inhibited by Mn2+, Fe2+, Fe3+, ethylenediaminetetraacetic acid (EDTA), and ethylenebis(oxyethylenenitrilo)tetraacetic acid (EGTA). Fibrinolytic and fibrinogenolytic assays showed that the enzyme preferentially hydrolyzed fibrinogen Aα-chains, followed by Bβ- and γ-chains. The α-, β-, and γ-γ-chains of fibrin were also degraded by the enzyme.
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Affiliation(s)
- Fulong Chu
- a Marine College, Shandong University , Weihai , China.,b Weihai International Biotechnology Research and Development Center, Shandong University , Weihai , China
| | - Xiaochen Wang
- a Marine College, Shandong University , Weihai , China.,b Weihai International Biotechnology Research and Development Center, Shandong University , Weihai , China
| | - Qianqian Sun
- a Marine College, Shandong University , Weihai , China.,b Weihai International Biotechnology Research and Development Center, Shandong University , Weihai , China
| | - Hao Liang
- a Marine College, Shandong University , Weihai , China.,b Weihai International Biotechnology Research and Development Center, Shandong University , Weihai , China
| | - Sijian Wang
- d Zaozhuang Mining Group Central Hospital , Zaozhuang , China
| | - Dengkun An
- a Marine College, Shandong University , Weihai , China.,b Weihai International Biotechnology Research and Development Center, Shandong University , Weihai , China
| | - Chao Cui
- a Marine College, Shandong University , Weihai , China.,b Weihai International Biotechnology Research and Development Center, Shandong University , Weihai , China
| | - Yuchao Chai
- a Marine College, Shandong University , Weihai , China.,b Weihai International Biotechnology Research and Development Center, Shandong University , Weihai , China
| | - Shuaishuai Li
- a Marine College, Shandong University , Weihai , China.,b Weihai International Biotechnology Research and Development Center, Shandong University , Weihai , China
| | - Shuliang Song
- a Marine College, Shandong University , Weihai , China.,b Weihai International Biotechnology Research and Development Center, Shandong University , Weihai , China
| | - Aiguo Ji
- a Marine College, Shandong University , Weihai , China.,b Weihai International Biotechnology Research and Development Center, Shandong University , Weihai , China.,c School of Pharmaceutical Sciences, Shandong University , Jinan , China
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13
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Controlled release of casein-derived peptides in the gastrointestinal environment by encapsulation in water-in-oil-in-water double emulsions. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.050] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Bassan JC, Goulart AJ, Nasser ALM, Bezerra TMS, Garrido SS, Rustiguel CB, Guimarães LHS, Monti R. Buffalo Cheese Whey Proteins, Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion. PLoS One 2015; 10:e0139550. [PMID: 26465145 PMCID: PMC4605781 DOI: 10.1371/journal.pone.0139550] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Accepted: 09/14/2015] [Indexed: 11/18/2022] Open
Abstract
Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from buffalo cheese whey was analyzed by mass spectrometry and presented homology with Bos taurus beta-lactoglobulin. In addition, the proteins present in buffalo cheese whey were hydrolyzed with pepsin and with different combinations of trypsin, chymotrypsin and carboxypeptidase-A. When the TNBS method was used the obtained hydrolysates presented DH of 55 and 62% for H1 and H2, respectively. Otherwise for the OPA method the DH was 27 and 43% for H1 and H2, respectively. The total antioxidant activities of the H1 and H2 samples with and without previous enzymatic hydrolysis, determined by DPPH using diphenyl-p-picrylhydrazyl radical, was 4.9 and 12 mM of Trolox equivalents (TE) for H2 and H2Dint, respectively. The increased concentrations for H1 and H2 samples were approximately 99% and 75%, respectively. The in vitro gastrointestinal digestion efficiency for the samples that were first hydrolyzed was higher compared with samples not submitted to previous hydrolysis. After in vitro gastrointestinal digestion, several amino acids were released in higher concentrations, and most of which were essential amino acids. These results suggest that buffalo cheese whey is a better source of bioavailable amino acids than bovine cheese whey.
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Affiliation(s)
- Juliana C. Bassan
- Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
| | - Antonio J. Goulart
- Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
| | - Ana L. M. Nasser
- Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
| | - Thaís M. S. Bezerra
- Instituto de Química, UNESP Univ EstadualPaulista, Departamento de Bioquímica e Química Tecnológica, Araraquara - SP, Brazil.
| | - Saulo S. Garrido
- Instituto de Química, UNESP Univ EstadualPaulista, Departamento de Bioquímica e Química Tecnológica, Araraquara - SP, Brazil.
| | - Cynthia B. Rustiguel
- Universidade de São Paulo, Departamento de Biologia, Ribeirão Preto - SP, Brazil
| | - Luis H. S. Guimarães
- Universidade de São Paulo, Departamento de Biologia, Ribeirão Preto - SP, Brazil
| | - Rubens Monti
- Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
- * E-mail:
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Sinha R, Khare SK. Immobilization of halophilic Bacillus sp. EMB9 protease on functionalized silica nanoparticles and application in whey protein hydrolysis. Bioprocess Biosyst Eng 2014; 38:739-48. [DOI: 10.1007/s00449-014-1314-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Accepted: 10/18/2014] [Indexed: 01/26/2023]
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