Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE

Journal of Food Science and Technology

Volumn 53, Issue 2, 2016, Pages 1279-1284

  Ahmadifard, Nasrollah ^a   Murueta, Julio Humberto Cordova ^b   Abedian Kenari, Abdolmohammad ^c   Motamedzadegan, Ali ^d   Jamali, Hadi ^a  

^a URMIA UNIVERSITY   (Iran)

^b CENTRO DE INVESTIGACIONES BIOLÓGICAS DEL NOROESTE   (Mexico)

^c TARBIAT MODARES UNIVERSITY   (Iran)

^d University of Agriculture and Natural Resources   (Iran)

Author keywords

Commercial enzyme; Enzymatic hydrolysis; Rice bran protein concentrate; SDS PAGE

Indexed keywords

ENZYMES; HYDROLYSIS; PAPAIN; PROTEINS; SUBSTRATES;

COMMERCIAL ENZYMES; ENZYME PREPARATION; FOOD APPLICATIONS; PERSONAL CARE PRODUCTS; PROTEIN FRACTIONS; PROTEIN HYDROLYSATE; RICE BRAN PROTEIN; SDS PAGE;

ENZYMATIC HYDROLYSIS;

EID: 84946771773     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2087-6     Document Type: Article

References (25)

1. Adler-Nissen J (1979) Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J Agric Food Chem 27:1256–1262
2. Adler-Nissen J (1986) Enzymic hydrolysis of food proteins. Elsevier Applied Science Publishers, Barking, Essex, ​UK, 427 pp
3. Aluko R, Monu E (2003) Functional and bioactive properties of quinoa seed protein hydrolysates. J Food Sci 68:1254–1258
4. Apar DK, Özbek B (2010) Corn Gluten hydrolysis by Alcalase: Kinetics of Hydrolysis. Chem Eng Commun 197:963–973
5. Barber S, De Barber CB (1991) Rice bran: chemistry and technology Rice: Utilization 2:313
6. Clemente A (2000) Enzymatic protein hydrolysates in human nutrition. Trends Food Sci Technol 11:254–262
7. Dawe D, Pandey S, Nelson A (2010) Emerging trends and spatial patterns of rice production Rice in the Global Economy: Strategic Research and Policy Issues for Food Security Los Baños, Philippines: International Rice Research Institute (IRRI) p 15–35
8. Demirhan E, Apar DK, Özbek B (2011) Sesame cake protein hydrolysis by alcalase: effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation. Korean J Chem Eng 28:195–202
9. Ezquerra JM, García-Carreño FL, Civera R, Haard NF (1997) pH-stat method to predict protein digestibility in white shrimp (penaeus vannamei). Aquaculture 157:251–262
10. Garcia-Carreno FL, Hernandez-Cortes MP, Haard NF (1994) Enzymes with peptidase and proteinase activity from the digestive systems of a freshwater and a marine decapod. J Agric Food Chem 42:1456–1461
11. García-Carreño FL, Navarrete del Toro A, Ezquerra M (1997) Digestive shrimp proteases for evaluation of protein digestibility in vitro. I: effect of protease inhibitors in protein ingredients. J Mar Biotechnol 5:36–40.
12. Helm R, Burks A (1996) Hypoallergenicity of rice protein. Cereal Foods World 41:839–843
13. Jiamyangyuen S, Srijesdaruk V, Harper WJ (2005) Extraction of rice bran protein concentrate and its application in bread extraction. Songklanakarin J Sci Technol 27(1):55–64
14. Kim SY, Park PSW, Rhee KC (1990) Functional properties of proteolytic enzyme modified soy protein isolate. J Agric Food Chem 38:651–656
15. Korhonen H (2009) Milk-derived bioactive peptides: from science to applications. J Funct Foods 1:177–187
16. Korhonen H, Pihlanto A (2006) Bioactive peptides: production and functionality. Int Dairy J 16:945–960
17. Kumagai T et al. (2006) Production of rice protein by alkaline extraction improves its digestibility. J Nutr Sci Vitaminol 52:467–472
18. Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680–685
19. Lamsal B, Jung S, Johnson L (2007) Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis. LWT-Food Science and Technology 40:1215–1223
20. Panyam D, Kilara A (1996) Enhancing the functionality of food proteins by enzymatic modification. Trends Food Sci Technol 7:120–125
21. Shih FF, Daigle KW (2000) Preparation and characterization of rice protein isolates. J Am Oil Chem Soc 77:885–889
22. Silpradit K, Tadakittasarn S, Rimkeeree H, Winitchai S, Haruthaithanasan V (2010) Optimization of rice bran protein hydrolysate production usingalcalase. Asian Journal Food Agriculture-Ind 3:221–231
23. Tang S, Hettiarachchy N, Horax R, Eswaranandam S (2003) Physicochemical properties and functionality of rice bran protein hydrolyzate prepared from heat-stabilized defatted rice bran with the aid of enzymes. J Food Sci 68:152–157
24. Tsumura K, Saito T, Tsuge K, Ashida H, Kugimiya W, Inouye K (2005) Functional properties of soy protein hydrolysates obtained by selective proteolysis. LWT-Food Science and Technology 38:255–261
25. Wang M, Hettiarachchy N, Qi M, Burks W, Siebenmorgen T (1999) Preparation and functional properties of rice bran protein isolate. J Agric Food Chem 47:411–416