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1.
J Sci Food Agric ; 100(1): 50-58, 2020 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-31435937

RESUMO

BACKGROUND: Protein hydrolysate powder was prepared from non-penaeid shrimp (Acetes indicus) by enzymatic hydrolysis using Alcalase enzyme. Extraction conditions such as pH (6.5, 7.5 and 8.5), enzyme to substrate ratio (1.0, 1.5 and 2.0) and temperature (40, 50 and 60 °C) were optimized against the degree of hydrolysis using response surface methodology. RESULTS: Protein hydrolysate comprised of 740 g kg-1 protein, 150 g kg-1 ash and 90 g kg-1 fat contents. The amino acid score showed superior attributes with 56% essential amino acids. Furthermore, the functional properties of spray-dried protein hydrolysates were evaluated. Protein solubility was found to be the 90.20% at pH 2 and 96.92% at pH 12. Emulsifying properties were found to vary with the concentration of protein hydrolysates and the highest emulsifying capacity (26.67%) and emulsion stability (23.33%) were found at a concentration of 20 mg mL-1 . The highest and the lowest foaming capacity were observed at pH 6 and pH 10 with a concentration of 20 mg mL-1 . The water holding capacity of protein hydrolysate was found to increase with concentration, with a value of 5.4 mL g-1 at a concentration of 20 mg mL-1 . CONCLUSION: The results of the present study indicate that the use of A. indicus for the production of protein hydrolysate has good functional properties and nutritional value, rendering it suitable for broad industrial food applications. © 2019 Society of Chemical Industry.


Assuntos
Crustáceos/química , Proteínas de Frutos do Mar/química , Aminoácidos/análise , Animais , Biocatálise , Emulsões/química , Manipulação de Alimentos , Hidrólise , Valor Nutritivo , Hidrolisados de Proteína/química , Solubilidade , Subtilisinas/química
2.
Food Chem ; 302: 125348, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31442704

RESUMO

Tropomyosin (TM) is the main allergen of shrimp. Glycation reportedly reduced the allergenicity of TM, and the allergenicity reduction was heavily dependent upon the sources of saccharides. In this work we investigated, how glycation of tropomyosin by functional oligosaccharides affected the allergenicity. Compared to TM, the TM glycated by galacto-oligosaccharide (TM-GOS), mannan-oligosaccharide (TM-MOS) and maltopentaose (TM-MPS) had lower allergenicity and induced weaker mouse allergy responses. While the TM glycated by fructo-oligosaccharide (TM-FOS) had stronger allergenicity and induced severe mouse allergy symptoms, due to the generation of neoallergns that belonged to advanced glycation end products (e.g. CML). Therefore, GOS, MOS and MPS could be applied to desensitize shrimp TM-induced food allergy through glycation, while FOS was not suitable to reduce TM allergenicity. Glycation of TM by GOS, MOS and MPS, especially for MPS, significantly reduced allergenicity and alleviated allergy symptoms, which could be potentially explored for immunotherapy for shrimp-allergic patients.


Assuntos
Hipersensibilidade Alimentar/imunologia , Produtos Finais de Glicação Avançada/metabolismo , Palaemonidae/imunologia , Proteínas de Frutos do Mar/metabolismo , Tropomiosina/metabolismo , Adulto , Alérgenos/imunologia , Alérgenos/metabolismo , Animais , Pré-Escolar , Feminino , Hipersensibilidade Alimentar/sangue , Glicosilação , Humanos , Masculino , Camundongos Endogâmicos BALB C , Pessoa de Meia-Idade , Oligossacarídeos/imunologia , Oligossacarídeos/metabolismo , Proteínas de Frutos do Mar/química , Proteínas de Frutos do Mar/imunologia , Tropomiosina/química , Tropomiosina/imunologia
3.
Food Chem ; 297: 124941, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253326

RESUMO

The effect of a hydroxyl radical generating system (HRGS), which contained FeCl3, sodium ascorbate, and different concentrations of H2O2, on the physiochemical properties of myofibrillar protein (MP) from squid mantles, has been investigated. The effect of different exposure times to HRGS was also considered. Compared to non-oxidized MP, a significant (p < 0.05) increase in carbonyl content (more than 50% of its original content) and protein solubility, as well as in surface hydrophobicity, was observed in the oxidative MP. With different treatment times, a sharp decrease (p < 0.05) in sulfhydryl content was detected. In addition, hydroxyl radical treatment significantly reduced the MP gel's texture properties, whiteness and water holding capacity, especially at higher concentrations of H2O2. This observation could be attributed to extensive disorderly and less compact structure of MP gels. The results demonstrate the negative effect of HRGS on the structural and functional properties of MP from squid mantles.


Assuntos
Decapodiformes/metabolismo , Proteínas de Frutos do Mar/química , Animais , Ácido Ascórbico/química , Géis/química , Interações Hidrofóbicas e Hidrofílicas , Radical Hidroxila/química , Oxirredução , Reologia , Proteínas de Frutos do Mar/metabolismo , Solubilidade , Compostos de Sulfidrila/análise , Água/química
4.
Molecules ; 23(12)2018 Dec 17.
Artigo em Inglês | MEDLINE | ID: mdl-30563010

RESUMO

The effects of HPH (high-pressure homogenization) pre-treatment on the functional properties of OPIH (oyster protein isolates hydrolysates) were studied. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles, solubility, particle size distribution, zeta potential, surface hydrophobicity, emulsifying activity index and microstructure of emulsions were analyzed. Results indicated that HPH pre-treatment increased the accessibility of OPI to trypsin hydrolysis, resulting in decease in particle size, increase in solubility, absolute zeta potential, surface hydrophobicity and emulsifying activity index. In addition, HPH pre-treated OPIH emulsions became more uniform and the particle size of droplets decreased. These results revealed that HPH pre-treatment has the potential to modify the functional properties of OPIH.


Assuntos
Ostreidae/química , Hidrolisados de Proteína , Proteínas de Frutos do Mar , Animais , Emulsões/química , Tamanho da Partícula , Pressão , Proteínas de Frutos do Mar/química
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