Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically

LWT

Volumn 50, Issue 2, 2013, Pages 378-385

  Kotlar, C E ^a,b   Ponce, A G ^a,b   Roura, S I ^a,b  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Antimicrobial activity; Brewer's spent grain hydrolysates; Enzymatic hydrolysis; Functional properties

Indexed keywords

BACILLUS CEREUS; BACTERIOLOGY; BREWING; EMULSIFICATION; ESCHERICHIA COLI; POLYETHYLENES;

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; BREWER'S SPENT GRAIN HYDROLYSATES; EMULSIFYING PROPERTY; ESCHERICHIA COLI O157:H7; FUNCTIONAL PROPERTIES; NATURAL-ANTIMICROBIALS; THERMAL CHARACTERIZATION;

ENZYMATIC HYDROLYSIS;

BACILLUS CEREUS; ESCHERICHIA COLI;

EID: 84867868010     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.005     Document Type: Article

References (46)

1. Amiza T., Amadou I., Kamara M.T., Zhu K.X., Zhou H.M. Nutritional and functional characteristics of gingerbread plum (Neocarya macrophylla): an underutilized oilseed. Grasas y Aceites 2011, 62(3):290-298.
2. Amiza M.A., Kong Y.L., Faazaz A.L. Effects of degree of hydrolysis on physicochemical properties of Cobia (Rachycentron canadum) frame hydrolysate. International Food Research Journal 2012, 19(1):199-206.
3. Bamdad F., Wu J., Chen L. Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein. Journal of Cereal Science 2011, 54:20-28.
4. Beuchat L.R. Functional and electrophoretic characteristics of succinylated peanut flour protein. Journal of Agricultural and Food Chemistry 1977, 25:258-261.
5. Briones-Martínez R., Juárez-Juárez M., Oliver-Salvador M.C., Cortés-Vázquez M.I. Influence of enzymatic hydrolysis on functionality of plant proteins. Journal of Thermal Analysis 1997, 49(2):831-837.
6. Celus I., Brijs K., Delcour J.A. Enzymatic hydrolysis of brewers' spent grain proteins and technofunctional properties of the resulting hydrolysates. Journal of Agricultural and Food Chemistry 2007, 55(21):8703-8710.
7. Celus I., Brijs K., Delucour J.A. Fractionation and characterization of brewer's spent grain protein hydrolysates. Journal of Agricultural and Food Chemistry 2009, 57:5563-5570.
8. Chakraborty P. Coconut protein isolate by ultrafiltration. Food engineering and process applications 1986, Vol. 2:308-315. Elsevier Applied Science Publisher, New York.
9. CIE Recommendations on uniform colour spaces - Colour difference equations, psychometric colour terms 1978, CIE, Paris, France, Supplement No. 2. CIE Publication No. 15 (E-1-3.1) 1971/(TC-1-3).
10. Davies E.A., Adams M.R. Resistance of Listeria monocytogenes to the bacteriocin nisin. Internet Journal of Food Microbiology 1994, 21(4):341-347.
11. Desslie W.D., Cheryen M. Fractionation of soy protein hydrolysates from a continuous ultrafiltration reactor. Journal of Agricultural and Food Chemistry 1988, 36:26-31.
12. Ferreira J.C., Kuskisku E.M., Bordignon Luiz M.T., Barrera Arellano D., Fett R. Propiedades emulsificantes y espumantes de las proteínas de harina de cacahuate (Arachis hypogaea Lineau). Grasas y Aceites 2007, 58(3):262-268.
13. Granito M., Guerra M., Torres A., Guimand J. Efecto del procesamiento sobre las propiedades funcionales de Vigna Sinensis. Interciencia 2004, 29(9):521-526.
14. Henry R.J., Kettlewell P.S. Cereal grain quality 1996, Chapman and Hall, London. R.J. Henry, Kettwell (Eds.).
15. Huang J.Y., Shyu Y.S., Wang Y.T., Hsu C.K. Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esterase. Food Technology 2010, 43(2):285-290.
16. Jang A., Jo C., Kang K.S., Lee M. Antimicrobial and human cancer cell cytotoxic effect of synthetic angiotensin-converting enzyme (ACE) inhibitor peptides. Food Chemistry 2008, 107:327-336.
17. Joo J.H., Yi S.D., Lee G.H., Lee K.T., Oh M.J. Antimicrobial activity of soy protein hydrolysate with Asp. saitoi. Pretense J. The Korean Society Food Science and Nutrition 2004, 33(2):229-235.
18. Kalili A.A., Mohamed S.S., Taha F.S., Karisson E.N. Production of functional protein hydrolysates from Egyptian breeds of soybean and lupin seeds. African Journal of Biotechnology 2003, 5(10):907-916.
19. Kinsella J.E. Functional properties of protein in food. A survey. Critical Review of Food Science and Nutrition 1976, 7:219-280.
20. Kotlar C.E., Belagardi M., Roura S.I. Brewer's spent grain: characterization and standardization procedure for the enzymatic hydrolysis by a Bacillus cereus strain. Biotechnology and Applied Biochemistry 2011, 58(6):464-475.
21. Kotlar C.E., Ponce A.G., Sansevero R., Roura S.I. Characterization of Bacillus cereus isolated from fermented cabbage and conventional optimization of extracellular protease production. The Internet Journal of Microbiology 2010, 8(1).
22. Lawal O.S. Functionality of African locust bean (Parkia biglobossa) protein isolate: effect of pH, ionic strength and various protein concentrations. Food Chemistry 2004, 86:345-355.
23. Lowry O.H., Rosebrough N.J., Farr A.L., Randall R.J. Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry 1951, 193:265-276.
24. Mahmoud M. Physicochemical and functional properties of protein hydrolysates in nutritional products. Food Technology 1994, 48:89-95.
25. McGuire R.G. Reporting objective colour measurements. HortScience 1992, 27(12):1254-1255.
26. Navarrete del Toro M.A., García-Carreño F.L. Evaluation of the progress of protein hydrolysis. Unit B. Biochemical compositional analyses of protein 2002, Vol. 1:B2.2.1-B2.2.14. Wiley, New York.
27. Newman R.K., Lewis S.E., Newman C.W., Boik R.J., Ramage R.T. Hyoichoesterolemic effect of barley foods on healthy men. Nutritional Report International 1989, 39:749-760.
28. Nielsen P.M., Petersen D., Dambmann C. Improved method for determining food protein degree of hydrolysis. Journal of Food Science 2001, 66(5):642-646.
29. Obatolu V.A., Cole A.H. Functional property of newly complementary blends of soybean and cowpea with malted or unmalted maize. Food Chemistry 2008, 70:147-153.
30. Pacheco Aguilar R., Mazorra Manzano M.A., Ramirez Suarez J.C. Functional properties of fish protein hydrolysates from Pacific whiting (Merluccius productus) muscle produced by a commercial protease. Food Chemistry 2008, 109:728-786.
31. Pérez Borla O., Davidovich L., Roura S.I. Isolation and characterization of proteolytic microorganisms from fresh and fermented cabbage. LWT - Food Science and Technology 2010, 43(2):298-301.
32. Ponce A.G., Moreira M.R., del Valle C.E., Roura S.I. Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables. LWT - Food Science and Technology 2008, 41:432-441.
33. Puski G. Modification of functional properties of soy proteins by proteolytic enzyme treatment. Cereal Chemistry 1975, 52:655-664.
34. Rutherfurd S.M. Methodology for determining degree of hydrolysis of proteins in hydrolysates: a review. Journal AOAC International 2010, 93(5):1515-1522.
35. Shinam R., Radha C., Prakash J., Kaul P. Whey protein hydrolysate: functional properties, nutritional quality and utilization in beverage formulation. Food Chemistry 2007, 101(4):1484-1491.
36. Souissi N., Bougatef A., Triki-Ellouz Y., Nasri M. Biochemical and functional properties of Sardinella (Sardinella aurita) byproduct hydrolysates. Food Technology and Biotechnology 2007, 45(2):187-194.
37. Treimo J., Aspmo S.I., Eijsinkm V.G.H., Hornm S.J. Enzymatic solubilisation of proteins in brewer's spent grain. Journal of Agricultural and Food Chemistry 2008, 56(13):5359-5365.
38. Treimo J., Westereng B., Horn S.J., Forssell P., Robertson J.A., Faulds C.B., et al. Enzymatic solubilization of brewers' spent grain by combined action of carbohydrases and peptidases. Journal of Agricultural and Food Chemistry 2009, 57:3316-3324.
39. Tsumura K., Saito T., Tsuge K., Ahida H., Kugimiya W., Inouye K. Functional properties of soy protein hydrolysates obtained by selective proteolysis. LWT - Food Science and Technology 2005, 38:255-261.
40. Vassell B., Stephens S.J., Celusta-Howard P.R. Solubility studies on the nitrogenous contents of spent brewer's grain. Cereal Chemistry 1949, 26:182-186.
41. Wang J.S., Zhao M.M., Zhao Q.Z., Bao A., Jiang W.M. Characterization of hydrolysates derived from enzymatic hydrolysis of wheat gluten. Journal of Food Science 2007, 2(12):103-107.
42. Wasswa J., Tang J., Gu X.H., Yuan X.Q. Functional properties of protein hydrolysate from grass carp skin. Food Chemistry 2007, 104:1698-1704.
43. Were L., Hettiarachchy N.S., Kalapathly U. Modified soy proteins with improved foaming and water hydration properties. Journal of Food Science 1997, 62(4):821-824.
44. Yalçin E., Celik S. Solubility properties of barley flour, protein isolates and hydrolysates. Food Chemistry 2007, 104:1641-1647.
45. Yasumatsu K., Sawada K., Moritaka S., Misaki M., Toda J., Wada T., et al. Studies on the functional properties of food grade soy bean products: whipping and emulsifying properties of soybean products. Agricultural and Biological Chemistry 1992, 36:719-727.
46. Yu J., Ahmedna M., Goktepe I. Peanut proteins concentrate: production and functional properties as affected by processing. Food Chemistry 2007, 103:121-129.