Per Munk Nielsen

TL;DR: In this article, a method based on the reaction of primary amino groups with o-phthaldialdehyde (OPA) was proposed to determine the degree of hydrolysis.

TL;DR: In this article, the authors reviewed the enzymatic processing of oils and fats into biodiesel with focus on process design and economy, and showed that enzyme catalysts can become cost effective compared to chemical processing.

TL;DR: This paper is intended to be a review of the scientific as well as the patent literature in order to elucidate where in the future the authors most likely will find transglutaminase utilized in the food industry and in technical applications.

Abstract: The relative effects of an aspartic proteinase (AP) and papain on meat proteins and beef tenderness were evaluated by measuring release of hydroxyproline in collagen, and breakdown of myofibrillar proteins. Tenderness was objectively measured by Warner-Bratzler shear. AP showed self-limiting hydrolysis of myofibrillar proteins resulting in 25 to 30% improvement in meat tenderness and was not adversely affected by pH, salt, phosphate, and ascorbate concentrations often encountered in meat processing. Like papain, its tenderizing effect was expressed primarily during cooking and caused no ignificant changes (p > 0.05) in tenderness during frozen or refrigerated storage. It was also inactivated at cooking temperatures in excess of 60 °C, therefore eliminating any undesirable side effects that may be associated with residual protease activity.

TL;DR: AHVP had a higher degree of hydrolysis compared with eHVP and eHVPrea which still contained peptides composed mainly of the smaller and the acidic amino acids, and the multivariate analysis of the sensory profile showed that the acidic HVP had increased intensity in the bouillon, soy, and lovage odor and taste characteristics compared with the two enzymatic HVPs.