Antioxidant and Antibacterial Peptides from Soybean Milk through Enzymatic- and Membrane-Based Technologies.

Autor: Nath A; Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary.; Soós Ernő Water Technology Research and Development Center, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, Hungary., Kailo GG; Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary., Mednyánszky Z; Department of Food Chemistry and Nutrition, Faculty of Food Science, Szent István University, Budapest, Somlói st 14-16, HU-1118 Budapest, Hungary., Kiskó G; Department of Food Microbiology and Biotechnology, Faculty of Food Science, Szent István University, Budapest, Somlói st 14-16, HU-1118 Budapest, Hungary., Csehi B; Department of Refrigeration and Livestock Product Technology, Faculty of Food Science, Szent István University, Ménesi st 43-45, HU-1118 Budapest, Hungary., Pásztorné-Huszár K; Department of Refrigeration and Livestock Product Technology, Faculty of Food Science, Szent István University, Ménesi st 43-45, HU-1118 Budapest, Hungary., Gerencsér-Berta R; Soós Ernő Water Technology Research and Development Center, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, Hungary., Galambos I; Soós Ernő Water Technology Research and Development Center, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, Hungary., Pozsgai E; Soós Ernő Water Technology Research and Development Center, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, Hungary., Bánvölgyi S; Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary., Vatai G; Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary.
Jazyk: angličtina
Zdroj: Bioengineering (Basel, Switzerland) [Bioengineering (Basel)] 2019 Dec 28; Vol. 7 (1). Date of Electronic Publication: 2019 Dec 28.
DOI: 10.3390/bioengineering7010005
Abstrakt: Enzymatic hydrolysis of soybean milk proteins with cysteine protease papain was performed in an advanced bioreactor, operated with batch mode. In soybean milk protein hydrolysis reaction, enzyme and substrate ratio and reaction temperature were varied, ranging from 0.029:100-0.457:100 and 30-60 °C, respectively. The degree of hydrolysis of soybean milk proteins was increased with increase of enzyme and substrate (soybean milk protein) ratio. However, the degree of hydrolysis was increased due to change of reaction temperature from 30 °C to 60 °C with enzyme and substrate ratio 0.229:100 and was reduced when hydrolysis reaction was performed with enzyme and substrate ratio 0.11:100 at hydrolysis temperature 60 °C. Antioxidant capacity of enzyme-treated milk had a similar trend with degree of hydrolysis. In a later exercise, a membrane bioreactor was adopted for continuous production of antioxidant and antibacterial peptides from soybean milk. The membrane bioreactor was operated for 12 h with constant feeding. Ceramic-made tubular membrane with a pore size 20 nm was used. Application of static turbulence promoter in a membrane separation process was investigated and its positive effects, with respect to higher permeate flux and lower energy consumption in filtration process, were proven. Antioxidant capacity and antibacterial activity against Bacillus cereus of enzyme-hydrolyzed milk and permeate from membrane were confirmed.
Databáze: MEDLINE
Externí odkaz: