Journal ArticleDOI
Improved Method for Determining Food Protein Degree of Hydrolysis
TLDR
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.Abstract:
When producing hydrolyzed proteins, it is important to determine the degree of hydrolysis (DH). The trinitro-benzene-sulfonic acid (TNBS) method is well established with regard to enzymatic hydrolysis. However, this method is laborious, cannot be used to follow a hydrolysis reaction continuously, and includes hazardous and unstable chemicals. This paper describes a method based on the reaction of primary amino groups with o- phthaldialdehyde (OPA). The conclusion is that the OPA method of analyzing the DH of protein hydrolyses is more accurate, is easier and faster to carry out, has a broader application range, and is environmentally safer than the TNBS method.read more
Citations
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Journal ArticleDOI
BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities.
TL;DR: The BIOPEP-UWM™ database of bioactive peptides has recently become a popular tool in the research on bio active peptides, especially on these derived from foods and being constituents of diets that prevent development of chronic diseases.
Journal ArticleDOI
Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis
TL;DR: In this paper, the degree of hydrolysis (DH) values were quantified with the TNBS, OPA and pH stat methods, and poor correlation was observed between the three methods for DH values in Debitrase HYW20 hydrolysates.
Journal ArticleDOI
Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria
TL;DR: To study the development of antioxidant activity during fermentation, and the connection to proteolysis and bacterial growth, with commonly used dairy starter cultures.
Journal ArticleDOI
Improvement of the breadmaking quality of rice flour by glucose oxidase
TL;DR: In this article, the effect of GO on rice flour dough rheology, protein modification and bread quality has been reported, which showed that the addition of GO promoted an increase in the elastic and viscous modulus.
Journal ArticleDOI
Biostimulant activity of two protein hydrolyzates in the growth and nitrogen metabolism of maize seedlings.
Andrea Ertani,Luciano Cavani,Diego Pizzeghello,Elena Brandellero,Adriano Altissimo,Claudio Ciavatta,Serenella Nardi +6 more
TL;DR: Two protein hydrolyzate–based fertilizers, one from alfalfa and one from meat flour, were studied chemically and biologically and a role of amino acids and small peptides of the two PHFs is suggested in the regulation of the hormone-like activity and nitrogen pathway.
References
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Journal ArticleDOI
Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid.
Journal ArticleDOI
Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins
TL;DR: The o-phthaldialdehyde Spectrophotometric (OPS) as discussed by the authors was developed and characterized for measurement of proteolysis of milk proteins in buffered solutions or in milk.
Book ChapterDOI
The pH-stat and its use in biochemistry.
Journal ArticleDOI
Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes
TL;DR: In this article, two methods for monitoring the proteolytic reaction are described: the pH-stat technique and osmometry, which give a quantitative expression for the degree of hydrolysis (DH) which is the percentage of peptide bonds cleaved.