Affiliation:
1. Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro UFRRJ, CEP 23890-000,
Seropédica, RJ, Brazil
Abstract
Abstract:
Enzymatic hydrolysis (EH) of proteins relies essentially upon enhancing the functional
and nutritional properties of proteins, such as antioxidant activity, solubility, oil holding capacity,
water holding capacity, emulsification, foaming properties, and sensory properties. There
is a big challenge for protein separation and purification due to the high production cost, the
large number of amino acids, and the complex biological system of proteins. These biological
structures are always presented in a multi-component mixture in native environments, which are
usually similar to other molecular weights of other components, such as protein-lipid complexes.
These difficulties present the importance of a combination of the hydrolysis process of protein
with adequate technology for separation and purification to achieve better bioactive peptide recovery.
There are many studies conducted dealing with the characteristics of the hydrolysis process
of proteins, and other implications, such as the separation of protein and bioactive peptides.
Therefore, this study aims to review the important and recent research papers that investigated
the effect of various conditions of the enzymatic hydrolysis process (EHP) (type of enzyme, enzyme
to substrate ratio, temperature, pH, and time) on the antioxidant capacity of protein hydrolysates
and degree of hydrolysis, as well as to assess the recent studies about protein purification
and potential separation techniques.
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Cited by
2 articles.
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