جستجوی مقالات مرتبط با کلیدواژه "degree of hydrolysis" در نشریات گروه "صنایع غذایی"

In this research, the effect of enzymatic hydrolysis of casein on the degree of hydrolysis, functional characteristics (solubility, emulsifying and foaming properties) and antioxidant activity (DPPH free radical scavenging, ABTS radical scavenging, reducing power, hydroxyl radical scavenging, antioxidant activity in emulsion and chelating properties of iron and copper ions) was evaluated. The hydrolysis process was performed using pancreatin enzyme and enzyme to substrate ratio (3-5% w/w) for 180 min. The results showed that enzymatic hydrolysis of casein improved the solubility and induced the change in the emulsion and foaming activity (especially in acidic pH). In general, hydrolyzed casein showed the best characteristics in 2.5% enzyme to substrate ratio. Hydrolysis of casein with 2.5% pancreatin resulted changes in DPPH radical scavenging (from 11.13 to 42.17%), ABTS (from 22.01 to 84.31%), Trolox equivalent antioxidant capacity (0.51% to 2.28 mM), reducing power (0.41 to 0.62), hydroxyl radical scavenging (13.31 to 73.01%) and Thiobarbituric acid reactive substances or TBARS (0.41 to 0.25 mg/liter emulsion), respectively. Also, iron chelating activity (19.7 to 68.9%) and copper chelating activity (2.49 to 17.38%) changed before and after hydrolysis, respectively. The results showed that enzymatic hydrolysis of casein by pancreatin is an effective method for producing a product with antioxidant properties and proper operation that can be used in the formulation of different food emulsions.

The purpose of current study was to determine the effects of degree of hydrolysis (DH) on functional properties and antioxidants activity of hydrolysate from head and frame of common carp (Cyprinus carpio) fish. For this purpose, the head and frame of common carp was hydrolyzed by application of Neutrase Enzyme (0.8 L) during one, two and three hours. Accordingly, three types of hydrolysates with different degree of hydrolysis were obtained as 10.43 ± 2.32% (protein 1), 17.09 ± 1.71% (protein 2) and 21.45 ± 1.04% (protein 3). In this study, most of proteins properties were affected by the degree of hydrolysis, significantly. Apart from pH 2, as the DH was increased, the protein solubility was increased also, (p0.05). Chelating activity showed a direct relationship with the degree of hydrolysis and the highest one as 92.06 ± 2.92% was recorded for protein 3 (p

Despite all the progresses made in the field of pest control, bug is yet the hazardous pest in Iran. This insect injects a salivary proteinase into immature wheat kernels resulting in poor rheological properties, which leads to having bread with low volume and unacceptable texture. On the other hand, protein hydrolysis of gluten can improve the functional properties and also body physiological mechanisms according to producing bioactive peptides. In this study wheat samples with variable proportion of bug-infested grains (25, 50, 75 and 100%) were initially prepared and then qualitative, functional and bioactive tests were performed to evaluate the effect of suni-bug damage. Results showed that Zeleny sedimentation value decreased by increasing bug damage in samples indicating low quality in gluten for bread making. On the other hand, by increasing proportion of bug damage, degree of hydrolysis increased and functional properties of wheat samples such as solubility and emulsifying capacity were improved. By increasing the degree of hydrolysis, protein solubility also increased and the highest emulsifying capacity was observed in 25% suni-bug wheat sample. The results of evaluating bioactive properties in wheat samples indicated that by increasing the degree of bug attack, producing short peptides with ACE inhibitory and antioxidant activity increased, therefore the highest percentage of ACE inhibition and antioxidant ability is observed in 100% suni-bug damaged sample whereas the lowest was evidenced in the sound wheat sample.