• Food Science and Preservation
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• v.12 no.5
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• pp.460-464
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• 2005

In order to produce functional soy hydrolysates, we investigated the characteristics of soy hydrolysates prepared with 4 kinds of commercial proteases. The yield was high in protease(B), in which 43.2% soy flour and 61.6% SPI were obtained. The solubility and the contents of total phenolic compound were greatly increased by the treatment of protease(B) along with protease(C). The calcium intolerance was improved after the protease(B) treatment in soy flour or Soybean Protein isolate (SPI). Consideration for the physicochemical characteristics including yield, protease(B) has potential application for the production of soy hydrolysates. After the protease treatment, the beany flavor of soy flour became weak and the bitter taste was strong in both soy flour and SPI. However, there was no difference of beany flavor and bitter taste among delete protease hydrolysates. Nevertheless, further modifications and improvements to the sensory characteristics would be required for the development of a range of products with the hydrolysate.

• Korean Journal of Agricultural Science
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• v.40 no.4
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• pp.359-365
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• 2013

The aim of this study was to produce enzymatic hydrolysis of ${\alpha}$-LA, ${\beta}$-LG and BSA with alcalase for the possible application of hypoallergenic foods toward cow's milk allergenic infant. The molecular weights of most of the peptides in hydrolysates from ${\alpha}$-LA, ${\beta}$-LG and BSA by alcalase were below 3,000 dalton. Antigenesity of ${\alpha}$-LA, ${\beta}$-LG and BSA hydrolysates to rabbit anti-${\alpha}$-LA antiserum, ${\beta}$-LG antiserum and BSA antiserum were remarkably decreased by more than $10^{-3}$ at 20% inhibitionrate. Antigenesity of polyvalent antigenic peptide in ${\alpha}$-LA, ${\beta}$-LG and BSA hydrolysates to specific rabbit anti-${\alpha}$-LA antiserum, ${\beta}$-LG antiserum and BSA antiserum was determined by PCS test using guina-pig. Hydrolysates of ${\alpha}$-LA, ${\beta}$-LG and BSA with less than 3,000 dalton did not show polyvalent antigenic reaction against rabbit antiserum. Hydrolysates of ${\alpha}$-LA, ${\beta}$-LG and BSA could be a source for the manufacturing of hypoallergenic food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.226-233
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• 1993

Enzymatic hydrolysates of food proteins (defatted soybean cake, egg albumin and casein) were tested for inhibitory activity against angiotensin-I converting enzyme (ACE). Food proteins were hydrolysed with complex enzyme, bromelain, alcalase, $\alpha$-chymotrypsin, trypsin, papain and pepsin by heating method. The hydrolysates obtained from the treatment of complex enzyme and bromelain showed the higher ACE inhibitory activity. ACE inhibitory activity of hydrolysates exhibited a tendency to be increased until 8hrs and increased with increment of concentration. The activity was also stable by heat treatment at 10$0^{\circ}C$ for 20min. Molecular weight of active fraction was about 1, 400 and defatted soybean cake hydrolysate below 1, 400 in case of defatted soybean cake hydrolysate treated with alcalase. Amino acid of the active fractions was abundant in Asp, Glu, Lys, lle, Leu, Ala and Val.

• Korean Journal of Poultry Science
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• v.36 no.4
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• pp.311-316
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• 2009

The study was conducted to evaluate the effects of dietary acid hydrolysates of cocoon on laying performance, egg quality, blood level of immune substance and cholesterol in laying hens. The animals used in the experiment were a total of 240 Hy-Line Brown laying hens (41 weeks old). Dietary treatments included 1) CON (basal diet), 2) SP1 (basal diet + acid hydrolysates of cocoon 0.05%), 3) SP2 (basal diet + acid hydrolysates of cocoon 0.1%) and 4) SP3(basal diet + acid hydrolysates of cocoon 0.2%) twelve laying hens were allotted to a block (pen) with five replicated. Through the whole period of experiment, egg production, egg weight, egg shell breaking strength and egg shell thickness were no significant difference. However, acid hydrolysates of cocoon treatments (SP1, SP2, SP3) significantly increase their egg yolk height and Haugh unit compared to control (P<0.05). IgG and WBC (white blood cell) contents in blood were higher in SP1, SP2, SP3 treatment compared to control (P<0.05). However, albumin and total protein content in blood were no significant difference. Phospholipid, HDL-cholesterol, LDL-cholesterol and total cholesterol contents in serum were higher in SP1, SP2, SP3 treatment compared to control (P<0.05). In conclusion, supplement dietary acid hydrolysates of cocoon improved egg yolk height, Haugh unit, and blood level of phospholipid, HDL-cholesterol, LDL-cholesterol, total cholesterol in laying hen.

• Journal of Animal Science and Technology
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• v.58 no.8
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• pp.31.1-31.8
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• 2016

Background: Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the effects of injection of hydrolysis plasma protein solution on meat quality and storability were investigated in porcine M. longissimus lumborum. Methods: Twelve pigs were randomly selected at a commercial slaughter plant and harvested. Dissected loins were injected with one of five solutions: C- control (untreated), T1- 10 mM phosphate buffer solution (PBS), T2- 10 mM PBS with 0.01 % butylated hydroxytoluene, T3- 10 mM PBS with 5 % plasma proteins, and T4- 10 mM PBS with 5 % hydrolysis plasma proteins. Results: T3 and T4 induced greater reduction in protein content of the loin muscle than other treatments. T2 resulted in the lowest pH as well as highest cooking loss. After a storage period of 3-7 days, both lightness and redness of meat were unaffected by all injection treatments. However, yellowness was significantly elevated by treatment with T4 relative to the control. T4 also resulted in the lowest shear force (a measure of meat toughness), suggesting improvement of texture or tenderness. Further, T4 resulted in the most stable TBARS values during storage, indicating that this treatment might retard rancidity in meat. Conclusion: Injection of porcine M. longissimus lumborum with hydrolysis plasma protein solution could improve overall pork quality, including tenderness and storability.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.708-715
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• 1995

Effect of enzymatic modification with pepsin, papain and trypsin was studied on functional properties of isolated sesame meal protein hydrolysates. Solubility of protein hydrolysates distinctively increased from 2% to $53{\sim}94%$ at pH 4. Emulsifying properties showed marked increase 6 fold and 4.5 fold at degree of 10%, 20% hydrolysis by trypsin and degree of 10% hydrolysis by papain. The emulsion stability of the protein was unstable by heat treatment for 30 min. at $80^{\circ}C$. Foaming properties were also enhanced by enzymatic hydrolysis except at degree of 30% hydrolysis. Bulk density and water absorption of protein with trypsin and papain decreased about 0.1 g/ml and $0.3{\sim}0.7\;ml/g$, but oil absorption was increased about 1 ml/g.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.367-377
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• 2018

Swimming crab(Ovalipes punctatus) is produced in Korea and utilized as semi-processed food at streamed cooked state. Recently, protein hydrolysates have been known as having function such as antioxidant, suppression of hypertension, immunodulatory, alleviation of pain, and antimicrobial activity. This research was investigated to find the functional antioxidant from crab hydrolysates. To fine optimal protease enzyme, alcalase, bromelain, flavourzyme, neutrase, papain, and protamex were selected to evaluate the DPPH radical scavenging activity and finally bromelain to show the best activity was selected. The molecular weight of bromelain hydrolysates were distributed with range from 500 to 3,200 Da and 7 different molecules or more. The amino acids related to antioxidant capacity was about 42.54%. The processes optimization study used was the response surface methodology. The ranges of processes were the reaction temperature of 40 to $60^{\circ}C$, pH 6 to 8, and enzyme concentration 1 to 3%(w/v). As a result, the optimization of process was determined at temperature of $55^{\circ}C$, pH of 6.5, and enzyme concentration of 3%(w/v). In these conditions, degree of hydrolysates were maximum 71.60%. Therefore, we expect that those products are useful as functional food ingredients.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.875-881
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• 1998

To develop functional food material with angiotensin converting enzyme (ACE) inhibitory peptides, muscle protein of anchovy, Engraulis japonica was hydrolyzed during 48 hrs by digestive pretenses such as pepsin, trypsin, $\alpha$-chymotrypsin, and commercial proteases such as papain, bromelain, complex enzyme, Elavourzyme, Novozym, Neutrase, Protamex and Alcalase. The only $50\%$ ethanol soluble hydrolysates were tested for inhibitory activity against ACE and yield of $50\%$ ethanol soluble peptide-nitrogen ($ESPN_{50}$). ACE inhibition effects and yield of $ESPN_{50}$ occurred as hydrolysis time increased to 8 hrs, Among those pretenses tested, hydrolysates by Alcalase and $\alpha$-chymohypsin had greater ACE inhibitory activity (80 and $74\%$, reipectively) with eletated levels of $ESPN_{50}$ (48 and 58 mg/ml, respectively), while Protamex hydrolysates had greater ACE inhibitory activities ($73\%$) with reduced levels of $ESPN_{50}$ (7.2mg/ml) than others. Amino acid compositions of $50\%$ ethanol solubles obtained from those hydrolysates were rich in glutamic acid, aspartic acid, cysteine and leucine.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.823-828
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• 1998

The objective of this study is to investigate cryoprotective effects of corn starch enzyme hydrolysates of nonsweet and low-calories on denaturation of frozen fish protein. The cryoprotective effects of were examined in Alaska pollack actomyosin solution by changes in SDS-PAGE pattern, solubility, and $Ca^{2+}$-ATPase activity. When samples stored for 0 and 30 days were compared on SDS-PAGE patterns, severe changes in all bands were shown on the control sample regardless of storage temperature, especially in myosin heavy chain (MHC). Not much difference no appeared the electrophoretic pattern in case of the samples containing sucrose at any storage temperature during 30 days of storage. The cryoprotective effect of the hydrolysates were markedly dependant on storage temperature and no MHC band was found in the samples stored at $-5^{\circ}C$. The SDS-PAGE patterns of sample stored at $-20^{\circ}C$, however, completely maintained after 30 days or storage. When the samples were stored at $-5^{\circ}C$, the solubility of the sample containing sucrose was retained at $90\%$ after 30 days of storage, whereas dramatically decreased in other samples. The samples including sucrose, D.E. 10, 15, and 20 revealed $90\%$ in solubility when stored at $-20^{\circ}C$. The tendency of remaining $Ca^{2+}$-ATPase activity was almost shown the same as that of solubility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.428-436
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• 2008

This study was carried out to compare the effects of whey protein concentrate, its hydrolysates and macropeptide fractions obtained from papain treatment of whey protein on lipid levels and appetite-related hormones in obesity model rats induced by high fat diet. Four week-old male Sprague-Dawley rats were fed high fat (18% w/w) and low protein (10% w/w) diet for 4 weeks and then divided into four groups (n=8/group). Rats were fed high fat diets containing various nitrogen sources; 10% whey protein concentrate (10WPC), 25% whey protein concentrate (25WPC), 25% whey protein hydrolysates (25WH), and 25% whey macropeptide fractions (25WP, MW$\geq$10,000), respectively for 6 weeks. There were no significant differences in body weight gain and food intake among groups. A significant decrease of total lipid, triglyceride in serum was observed in 25WH and 25WP groups. Total lipid and triglyceride contents of the liver were significantly decreased in 25WPC, 25WH and 25WP groups compared with 10WPC group. However, in the liver, there were no differences in the contents of total lipid and triglyceride among 25WPC, 25WH and 25WP groups. The daily amounts of feces were significantly increased in 25WH and 25WP groups and the excretion of total lipid and triglyceride were significantly increased in 25WH group. Serum glucose and insulin concentration were significantly decreased in 25WH group. The concentration of serum ghrelin was significantly decreased in the 25WPC, 25WH and 25WP groups compared with 10WPC group. However, there was no significant difference in the concentration of serum leptin among groups. These results suggest that whey protein hydrolysates and macropeptide fractions may show beneficial effects on the lipid profile in serum and liver, appetite regulation and insulin resistance in obesity model rats induced by high fat diet.