• Food Science of Animal Resources
• /
• v.36 no.2
• /
• pp.198-205
• /
• 2016

This study investigated the effects of bovine plasma protein (PP) hydrolysates on the antioxidant and quality properties of pork patties during storage. Pork patties were divided into 4 groups: without butylated hydroxytoluene (BHT) and PP hydrolysates (control), 0.02% BHT (T1), 1% PP hydrolysates (T2), and 2% PP hydrolysates (T3). Pork patty supplemented with PP hydrolysates had higher pH values and lower weight loss during cooking than the control patties. Results showed that lightness and hardness both decreased upon the addition of PP hydrolysates. All samples containing BHT and PP hydrolysates had reduced TBARS and peroxide values during storage. In particular, 2% PP hydrolysates were more effective in delaying lipid oxidation than were the other treatments. It was concluded that treatment with 2% PP hydrolysates can enhance the acceptance of pork patty.

• Journal of agriculture & life science
• /
• v.50 no.1
• /
• pp.155-165
• /
• 2016

The study investigated the effects of adding bovine plasma protein(PP) hydrolysates on the quality properties of cooked pork patties. Pork patties were prepared as follows: manufactured with pork back-fat(control); replacement of back-fat with 40% olive oil(T1), 40% olive oil and 2% PP hydrolysates(T2), and 40% olive oil and 4% PP hydrolysates(T3). The olive oil modified the fatty acid profiles of the pork patties by lowering the saturated fatty acids(SFAs) percentage. Olive oil and 4% PP hydrolysates addition reduced the level of 2-thiobarbituric acid-reactive substance(TBARS) values in pork patties, compared to the controls. Furthermore, the pork patties with added PP hydrolysates had higher pH values than the control. All samples containing olive oil and PP hydrolysates had increased levels of DPPH radical scavenging activity. In particular, added PP hydrolysates were more effective in increasing antioxidant activity than were the other treatments. Therefore, PP hydrolysates could be used as a natural antioxidative in cooked pork patties.

• Journal of Life Science
• /
• v.10 no.5
• /
• pp.436-446
• /
• 2000

This study was conducted to investigate the effects of different dietary enzymatic hydrolysates using squid and mackerel by-product on feed efficiency, growth and chemical composition in Korean rockfish (Sebastes schlegeli) after a eight weeks feeding experiment. Effects on the weight gain and feed efficiency in the enzymatic hydrolysates added groups were very effective. Weight gain were significantly higher in the squid hydrolysates whole added group than in the other groups. Moisture and crude ash contents of muscle were not significantly affected by hydrolysates supplementation in all groups. Crude protein and lipid contents of muscle were increased after eight weeks feeding trial. Amino acid contents of muscle were higher in squid hydrolysates whole added group than in the other groups. Amino acids were not affected by hydrolysates supplementation in all groups. Fatty acid contents of muscle were increased after eight weeks growth trial. Fatty acids were not significantly different in the dietary groups.

• Food Science and Biotechnology
• /
• v.18 no.6
• /
• pp.1541-1544
• /
• 2009

This study evaluated effects of enzymatic hydrolysates of squid on cholesterol lowering in rats. Thirty male rats were blocked into 3 groups [high cholesterol diet (control), 5% normal squid, and 5% enzymatic hydrolysates of squid] and were raised for 10 weeks. Triglyceride level in enzymatic hydrolysates of squid-fed rats was lower than that in the control. Serum low density lipoprotein-cholesterol level followed in the order of control>normal squid>enzymatic hydrolysates. Serum high density lipoprotein-cholesterol level in enzymatic hydrolysates of squid-fed rats was higher than that in control rats. Liver cholesterol level in enzymatic hydrolysates of squid-fed rats was lower than that in control rats.

• Food Science of Animal Resources
• /
• v.31 no.6
• /
• pp.886-892
• /
• 2011

This study investigated the ACE-inhibitory effect of yogurt beverage fortified with hydrolysates as well as the suitability of hydrolysates as a nutraceutical additive to yogurt beverage. Three whey protein hydrolysates hydrolyzed by alcalase, protamex, and trypsin were each added to yogurt beverage at concentrations of 1.25, 2.5, and 5 mg/mL. Yogurt beverage fortified with 2.5 mg/mL of hydrolysates had 61-69% ACE-inhibitory activity, whereas yogurt beverage fortified with 5 mg/mL of hydrolysates showed 74% ACE-inhibitory activity. There were no significant differences in ACE-inhibitory activity between the alcalase or protamex hydrolysates during storage; however, trypsin hydrolysate exhibited significant differences. On the other hand, physicochemical characteristics such as pH (3.47-3.77), titratable acidity (0.81-0.84%), colority, viable cell count, and sensory qualities were not significantly different among the tested yogurt beverage samples during storage. These results showed that yogurt beverage fortified with whey protein hydrolysates maintained antihypertensive activity and underwent no unfavorable changes in physicochemical characteristics regardless of enzyme type.

• Food Science of Animal Resources
• /
• v.40 no.2
• /
• pp.172-182
• /
• 2020

In the present study, we determined the degree of hydrolysis (DH) of porcine blood plasma proteins, albumin, and globulin hydrolyzed by six proteases (alcalase, neutrase, flavourzyme, protamex, trypsin, and papain) for various reaction times. Moreover, antimicrobial activities of hydrolysates against five pathogenic microorganisms (Bacillus cereus, Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, and Shigella flexneri) were investigated. Alcalase, trypsin, and papain hydrolysates of the three porcine blood proteins showed higher DH values than hydrolysates produced by the other three proteases. DH of the three porcine blood proteins hydrolyzed by the six proteases failed to increase after 2 h of hydrolysis. In antimicrobial tests, hydrolysates (hydrolysis time of 2 h) showed antibacterial activity only against B. cereus. Albumin hydrolysates showed higher antimicrobial activity than globulin and plasma hydrolysates. Albumin hydrolysates obtained with flavourzyme, protamex, and trypsin showed higher antimicrobial activity than those obtained with the other three proteases.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.30 no.6
• /
• pp.956-963
• /
• 1997

To enhance application of FPC in food industry, salmon FPC hydrolysates were produced and their functional properties were investigated. Hydrolysates of salmon FPC showed high solubilities ranged from approximately $80\~95\%$. Emulsifying activity index (EAI) values of hydrolysates were higher than that of egg white, however sugar ester showed the highest EAI value of 32.5. Though sugar ester had the best emulsifying stability value $({\Delta}EAI)$ of 9.65, hydrolysates showed better ${\Delta}EAI$ value than that of egg white. Foam Activity of hydrolysates was predominantly better than those of controls and also foam stability value showed similiar trend. Osmolality of hydrolysates was increased with the increase of degree of hydrolysis (DH) and concentration of protein, but it showed very lower osmolality than that of NaCl. Flow property of hydrolysates showed different upward-downward curves, and hysteresis loop increased with the increase of DH. ACE inhibitory activity showed similiar value ranged from $21.1\~24\%$ at all DH values.

• Journal of Microbiology and Biotechnology
• /
• v.32 no.11
• /
• pp.1479-1484
• /
• 2022

Bacterial cellulose (BC) is gaining attention as a carbon-neutral alternative to plant cellulose, and as a means to prevent deforestation and achieve a carbon-neutral society. However, the high cost of fermentation media for BC production is a barrier to its industrialization. In this study, chestnut shell (CS) hydrolysates were used as a carbon source for the BC-producing bacteria strain, Gluconacetobacter xylinus ATCC 53524. To evaluate the suitability of the CS hydrolysates, major inhibitors in the hydrolysates were analyzed, and BC production was profiled during fermentation. CS hydrolysates (40 g glucose/l) contained 1.9 g/l acetic acid when applied directly to the main medium. As a result, the BC concentration at 96 h using the control group and CS hydrolysates was 12.5 g/l and 16.7 g/l, respectively (1.3-fold improved). In addition, the surface morphology of BC derived from CS hydrolysates revealed more densely packed nanofibrils than the control group. In the microbial BC production using CS, the hydrolysate had no inhibitory effect during fermentation, suggesting it is a suitable feedstock for a sustainable and eco-friendly biorefinery. To the best of our knowledge, this is the first study to valorize CS by utilizing it in BC production.

• Food Science of Animal Resources
• /
• v.34 no.2
• /
• pp.192-199
• /
• 2014

The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and protein hydrolysates enzymatically extracted from MDC. ICS samples were divided into 4 groups: without protein hydrolysate (control), added with 0.5% protein hydrolysate (T1), added with 1.0% protein hydrolysate (T2), and added with 1.5% protein hydrolysate (T3). Results showed that crude protein content did not differ significantly among the ICS samples (p>0.05). ICS sample added with MDC hydrolysates had higher crude fat and ash content but lower moisture content than the control (p<0.05). Lightness was significantly lower in T2 and T3 than in the other groups at 0 and 4 wk of storage. Also, whiteness decreased in the groups contained MDC hydrolysates. Breaking force and jelly strength were higher in samples containing MDC hydrolysates compared to control samples (p<0.05). Additionally, saturated fatty acid contents were lower in the groups containing MDC hydrolysates than in control sample groups (p<0.05). Polyunsaturated fatty acid (PUFA) and essential fatty acids (EFA) were significantly higher in T2 and T3 than the control samples. In particular, all samples containing MDC hydrolysates had reduced thiobarbituric acid-reactive substances (TBARS) values at 4 wk. Free radical scavenging activity also was increased with addition of MDC hydrolysates.