Optimization of enzymatic production of oligopeptides from apricot almonds meal with neutrase and N120p

International Journal of Molecular Sciences

Volumn 11, Issue 12, 2010, Pages 4952-4961

  Wang, Chunyan ^a   Wang, Qiang ^a   Tian, Jinqiang ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Apricot almonds meal; Enzymatic production; Hydrolysis; Oligopeptides

Indexed keywords

OLIGOPEPTIDE; PROTEINASE; METALLOPROTEINASE; MICROBIAL METALLOPROTEINASES; VEGETABLE PROTEIN;

ALMOND; APRICOT; ARTICLE; BACILLUS AMYLOLIQUEFACIENS; BACILLUS SUBTILIS; ENZYME SUBSTRATE; HYDROLYSIS KINETICS; MATHEMATICAL MODEL; MEAL; PROCESS OPTIMIZATION; REACTION TIME; TEMPERATURE; CHEMICAL MODEL; CHEMISTRY; PRUNUS;

PRUNUS ARMENIACA;

METALLOENDOPEPTIDASES; MODELS, CHEMICAL; OLIGOPEPTIDES; PLANT PROTEINS; PRUNUS;

EID: 78650990607     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms11124952     Document Type: Article

References (25)

1. Ahrens, S.; Venkatachalam, M.N.; Lapsley, K.; Sathe, S.K. Almond (Prunus dulcis L.) protein quality. Plant Foods Hum. Nutr. 2005, 60, 123-128.
2. Cherif, A.; Sebei, K.; Boukhchina, S.; Kallel, H.; Belkacemi, K.; Arul, J. Kernel fatty acid and triacylglycerol composition for three almond cultivars during maturation. J. Am. Oil Chem. Soc. 2004, 81, 901-905.
3. Gezer, I.; Haciseferoǧullari, H.; Demir, F. Some physical properties of Haci{dotless}halilo_glu apricot pit and its kernel. J. Food Eng. 2002, 56, 49-57.
4. Özkal, S.G.; Yener, M.E.; Bayindirli, L. Response surfaces of apricot kernel oil yield in supercritical carbon dioxide. Food Sci. Technol. 2005, 38, 611-616.
5. Abd E1-Aal, M.H.; Hamza, M.A.; Rahma, E.H. In vitro digestibility, physicochemical and functional properties of apricot kernel proteins. Food Chem. 1986, 19, 197-211.
6. Sze-Tao, K.W.C.; Sathe, S.K. Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate. Food Chem. 2000, 69, 153-160.
7. Tiwari, R.S.; Venkatachalam, M.; Girdhari, M.S.; Su, M.; Roux, K.H.; Sathe, S.K. Effect of food matrix on amandin, almond (Prunus dulcis L.) major protein,immunorecognition and recovery. Food Sci. Technol. 2010, 43, 675-683.
8. Gauthier, S.F.; Pouliot, Y., Saint-Sauveur, D. Imunomodulatory peptides obtained by the enzymatic hydrolysis of whey proteins. Int. Dairy J. 2006, 16, 197-211.
9. Iván, L.-E.; Recio, I. Antibacterial activity of peptides and folding variants from milk proteins. Int. Dairy J. 2006, 16, 1294-1305.
10. Shimizu, M.; Sawashita, N.; Morimatsu, F.; Ichikawa, J.; Taguchi, Y.; Ijiri, Y.; Yamamoto, J. Antithrombotic papain-hydrolyzed peptides isolated from pork meat. Thrombosis Res. 2009, 123, 753-757.
11. Kuba, M.; Tana, C.; Tawata, S.; Yasuda, M. Production of angiotensin I-converting enzyme inhibitory peptides from soybean protein with Monascus purpureus acid proteinase. Process Biochem. 2005, 40, 2191-2196.
12. Wang, Y.K.; He, H.L.; Chen, X.L.; Sun, C.Y.; Zhang, Y.Z.; Zhou, B.C. Production of novel angiotensin I-converting enzyme inhibitory peptides by fermentation of marine shrimp Acetes chinensis with Lactobacillus fermentum SM 605. Appl. Microbiol. Biotechnol. 2008, 79, 785-791.
13. van Beresteijn, E.C.H.; Peeters, R.A.; Kaper, J.; Meijer, R.J.G.M.; Robben, A.J.P.M.; Schmidt, D.G. Molecular mass distribution, immunological properties and nutritive value of whey protein hydrolysates. J. Food Prot. 1994, 57, 619-625.
14. Ena, J.M.; van Beresteijn, E.C.H.; Robben, A.J.P.M.; Schmid, D.G. Whey protein antigenicity reduction by fungal proteinases and a pepsin/pancreatin combination. J. Food Sci. 1995, 60, 104-116.
15. Vázquez-Lara, L.; Tello-Solis S.R.; Gomez-Ruiz, L.; Garcia-Garibay, M.; Rodriguez-Serrano, G.M. Degradation of α-Lactalbumin and B-Lactoglobulin by Actinidin. Food Biotechnol. 2003, 17, 117-128.
16. Zhang, Y.; Wang, Q. Preparation of peanut functional oligopeptides by two-step-hydrolysis. Trans. Chin. Soc. Agric. Eng. 2007, 23, 258-263.
17. Wang, C.; Feng, B.; Dong, Y. Optimization of the enzymatic hydrolysis of oat bran by Protamex protease response surface method. Food Sci. Technol. 2008, 5, 134-137.
18. Gonzalez, P.; Camacho, F.; Jurado, E.; Paez, M.P.; Guadix, E.M. Enzymatic hydrolysis of whey proteins: I. Kinetic models. Biotechnol. Bioeng. 1994, 44, 523-528.
19. Zhang, Y.; Wang, Q.; Zhou, S. Peanut protein hydrolyzing by Alcalase to prepare peanut oligopeptides. Trans. Chin. Soc. Agric. Eng. 2008, 24, 275-279.
20. Ravikumar, K.; Ramalingam, S.; Krishnan, S.; Balu, K. Optimization of process variables by the application of response surface methodology for dye removal using a novel adsorbent. Dyes Pigm. 2006, 70, 18-26.
21. Sheng, X.; Wang, Z.; Xu, S. Study on functional properties and structure of sugary almond protein. Sci. Technol. Food Ind. 2008, 29, 133-136.
22. Wang, S.; Wen, Z.; Li, H. Analysis of the Nutritional Components and Contents of Sweet Apricot kernel. Beijing Agric. 2008, 9, 13-15.
23. Petersen, D.; Nielsen, P.M.; Cambmann, C. Determination of the Degree of Hydrolysis (DH) based on OPA Reaction, ED-9512723; Novo Nordisk A/S: Bagsværd, Denmark, 1995.
24. Owueu-Apenten, R.K. Food Protein Analysis: Quantitative Effecting on Processing; 1st ed.; Marcel Dekker, Inc.: New York, NY, USA, 2002; pp. 69-87.
25. Jang, A.; Lee, M. Purification and identification of angiotensin converting enzyme inhibitory peptides from beef hydrolysates. Meat Sci. 2005, 69, 653-661.