Enzymatic Production of Novel European Eel Proteins Hydrolysates: Biological Activities, Techno-Functional Properties and Maltodextrin-Hydrolysates Efficient Electrosprayability

Autor:	Marwa Hamdi, Maha Karra-Chaâbouni, Wafa Taktak, Rim Nasri, Moncef Nasri, Amparo López-Rubio, Laura G. Gómez-Mascaraque
Přispěvatelé:	Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie)
Rok vydání:	2021
Předmět:	Proteases Electrosprayability Bioengineering 01 natural sciences Biochemistry Hydrolysate Analytical Chemistry chemistry.chemical_compound Maltodextrin Drug Discovery Zeta potential Food science chemistry.chemical_classification Molecular mass 010405 organic chemistry Biological activities 0104 chemical sciences Protein isolate Creaming Enzyme Protein hydrolysates chemistry Molecular Medicine Antibacterial activity
Zdroj:	Digital.CSIC. Repositorio Institucional del CSIC instname
ISSN:	1573-3904 1573-3149
Popis:	European eel proteins hydrolysates (EPHs) were produced from A. anguilla muscle protein and protein isolate using Purafect®, goby crude proteases and B. invictae proteases. EPHs had high protein contents and displayed diverse molecular mass distributions. Muscle protein hydrolysates (MPHs) and protein isolate hydrolysates (PIHs) obtained both by Purafect® had the highest antibacterial activity. PIHs obtained by B. invictae proteases had the highest emulsifying stability. MPHs and PIHs obtained by goby proteases and PIHs obtained by B. invictae proteases had higher chelating effects. MPHs obtained by B. invictae proteases and PIHs obtained by Purafect® had the highest ability to prevent bleaching of β-carotene at 4 mg/ml (96.68% and 93.66% respectively). The maltodextrin-muscle protein hydrolysates dispersions were totally stable by the creaming index and the zeta potential values (−36.73 and −42.53 mV) compared to the maltodextrin-protein isolate hydrolysates dispersions and had the best electrosprayability approving the best ability to form microcapsules. This study was sponsored by the Ministry of Higher Education and Scientific Research- Tunisia. Authors would also like to thank the Central Support Service for Experimental Research (SCSIE) of the University of Valencia for the electronic microscopy service.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8894d9d5d02ce128e066e9ce6f7db456 https://doi.org/10.1007/s10989-020-10156-x Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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