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Whole wheat cracker fortified with biocalcium and protein hydrolysate powders from salmon frame: characteristics and nutritional value

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Food Quality and Safety 2019年第3期3卷 191-199页

作者： Anthony Temitope Idowu Soottawat Benjakul Sittichoke Sinthusamran Jaksuma Pongsetkul Thanasak Sae-leaw Pornsatit Sookchoo Department of Food Technology Faculty of Agro-IndustryPrince of Songkla UniversityHat Yai School of Animal Technology and Innovation Institute of Agricultural ScienceSuranaree University of TechnologyNakhon Ratchasima Department of Material Product Technology Faculty of Agro-IndustryPrince of Songkla UniversityHat YaiThailand

Objectives:This study aimed to develop whole wheat crackers fortified with biocalcium(BC)and protein hydrolysate(PH)powders from salmon frame at varying substitution *** and Methods:Whole wheat cracker fortified with BC and protein hydrolysate PH powders from salmon frame was *** and PH powders or their mixtures at different ratios(3:1,1:1,1:3)were used to fortify the dough mix at a substitution level of 16.67%based on the whole wheat flour *** physical,textural,sensory,and nutritional profiles of the crackers produced were examined and compared with crackers without ***:The weight,colour,textural properties,and thickness of the crackers varied with the addition of different ratios of BC and PH *** incorporation of BC/PH at ratio(3:1)showed no negative effect on sensory *** crackers thus produced possessed higher protein,fat,calcium,phosphorus,sodium,and cholesterol but lower carbohydrate,sugar,fibre,and energy value than the control crackers without *** crackers contained 0.026-0.045 mg/100 g polyunsaturated fatty *** crackers had a denser structure and were less porous than the control crackers as shown in scanning electron microscopic *** scanning electron microscopy-energy dispersive X-ray spectroscopic(SEM-EDX)analysis,the crackers fortified with BC/PH at ratio(3:1)had higher calcium and phosphorus contents and intensity than the ***:This study demonstrated that the addition of BC and PH powders obtained from salmon frame represent a promising means of increasing the nutritive values of crackers.

关键词： whole wheat cracker biocalcium protein hydrolysate salmon frame fortification

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Differential effects of oilseed protein hydrolysates in attenuating inflammation in murine macrophages

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Food Bioscience 2022年第5期49卷 196-205页

作者： Ruixian Han Alan JHern´andez´Alvarez Joanne Maycock Brent S.Murray Christine Boesch Nutritional Sciences and Epidemiology School of Food Science and NutritionUniversity of LeedsLS29JTLeedsUK Food Colloids and Bioprocessing School of Food Science and NutritionUniversity of LeedsLS29JTLeedsUK

proteins from underutilized defatted oilseed meals have been proposed as promising sources of bioactive peptides. This study was conducted to determine the anti-inflammatory activities of five oilseed proteins (flaxseed, rapeseed, sunflower, sesame and soybean) hydrolysed via alcalase, pepsin (at pH 1.3 and pH 2.1), respectively, and to compare these against two dairy proteins (whey, casein). The potential of protein hydrolysates of three different molecular weight fractions (Mw > 10 kDa, 3-10 kDa, protein hydrolysates were subsequently selected to validate anti-inflammatory properties in RAW 264.7 macrophages. Rapeseed fractions showed greatest potency to attenuate inflammation, via efficiently down-regulating the expression of IL-6 (-49.1%), IL-1β (-58.6%), iNOS (-41.9%) and COX-2 (-58.7%) and up-regulating the IL- 10 (+47.2%) mRNA level at 2000 μg peptides/mL. Rapeseed, sesame and casein demonstrated marked repression of NF-κB pathway, through down-regulating NF-κB1, p65 and/or IκBα mRNA levels. In addition, rapeseed, sesame and soybean reduced the expression of TLR4 and/or CD14 associated with attenuated LPS recognition. In addition, it was confirmed that rapeseed and soybean hydrolysates showed capabilities to bind 43.9 and 52.4% of LPS in solution, thereby weakening inflammatory response;an effect that could at least partially be related to the presence of hydrophobic amino acids. To summarize, current data demonstrate differing capacity of plant protein hydrolysates to interact with inflammatory signalling, indicating the need for further research into the molecular mechanisms of peptide action.

关键词： Oilseeds Ultrafiltration protein hydrolysate Bioactive peptide Inflammation Anti-inflammatory properties LPS binding

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Analysis of Prote in Composition and Antioxidant Activity of hydrolysates from Paphia undulata

Analysis of Prote in Composition and Antioxidant Activity of...

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广东省食品学会2013年年会暨学会成立30周年纪念大会

作者： HE Xiao-qing CAO Wen-hong ZHANG Chao-hua ZHAO Zi-ke Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education InstitutionNational Research and Development Branch Center for Shellfish Processing(Zhanjiang)College of Food Science and TechnologyGuangdong Ocean University

Three types of proteins including sarcoplasmic protein,myofibrillar protein and stromal protein were isolated and from Paphia undulata muscle *** protein had the highest content(45.42%),followed by sarcoplasmic protein(31.20%) and stromal protein(20.69%).Analysis of DSC found that the denaturation temperatures of sarcoplasmic protein,myofibrillar protein and stromal protein were 53.4℃,47.23℃and 55.73℃,*** three protein fractions contained higher contents essential amino acids,alkaline,hydrophobic and branched chain amino *** hydrolysates prepared with trypsin revealed a good radical scavenging ***,the hydrolysates of sarcoplasmic protein exhibited the strongest radical scavenging activities including DPPH radical,hydroxyl radical and superoxide anion radical,with the IC values being 4.82,4.70 and 3.75 mg/mL,*** addition,the hydrolysates of sarcoplasmic protein and myofibrillar protein showed a similar reducing power and their reducing power were 0.58 and 0.57 at 10 mg/mL,*** the hydrolysates of stromal protein displayed lower reducing power.

关键词： protein isolation DSC protein hydrolysate free radical scavenging activity reducing power

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一种从商品芥菜饼粕中提取无毒功能蛋白水解物的方法(英文)

一种从商品芥菜饼粕中提取无毒功能蛋白水解物的方法(英文)

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第十二届国际油菜大会

作者： Alireza Sadeghi Mahoonak Bhagya Swamylingappa Department of Food Science Gorgan University of Agriculture Science and Natural ResourceIran Department of protein Chemistry & Technology CFTRIMysoreIndia-570020

油菜和芥菜是世界上产量排名第二的油料作物,仅次于大豆。在印度也是第二主要的油料作物。传统的方法大部分的菜籽都被用来榨油和制成含34%0%的蛋白的饼粕,用作动物饲料或肥料,硫甙、植酸、酚类物质和纤维的存在限制了其作为饲料应用。... 详细信息

油菜和芥菜是世界上产量排名第二的油料作物,仅次于大豆。在印度也是第二主要的油料作物。传统的方法大部分的菜籽都被用来榨油和制成含34%0%的蛋白的饼粕,用作动物饲料或肥料,硫甙、植酸、酚类物质和纤维的存在限制了其作为饲料应用。在目前的研究中脱脂饼粕是利用分馏的方法去掉壳体获得高蛋白,该方法减少了60%的纤维。这样的产物被用来制备蛋白水解物。这个过程包括在包含0.1%的抗坏血酸维生素C的0.1M NaCl溶液中提取蛋白,培育,在合适的PH值和吸附剂条件下提取。蛋白经过热凝结、分离、洗涤、溶解于水、碱性蛋白酶处理和干燥处理。当蛋白含量为80%时,可获得60%的蛋白水解物。相比初始物质,蛋白水解物含有很低的硫氰酸甲酯(0.12mg/g)和(0.09mg/g),初始物质中则分别为1.69mg/g and2.08mg/g,减少了98.6和99.1%。这个过程肌醇六磷酸、酚醛塑料分别减少了98%和97.5%,胰蛋白酶的活力也完全丧失。蛋白水解物的营养要高于初始物质,它的可溶功能性部分在所有pH值条件下高50%。

关键词： Mustard cake protein hydrolysate

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