Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
This study was aimed to determine antioxidant, antibacterial and angiotensin converting enzyme I inhibition activities of protein hydrolysates. Ultrasound and microwave pretreatment was applied to the beef. Hydrolysates were obtained by enzymatic (alkalase) hydrolysis at different times (60 min, 90 ...
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| Veröffentlicht in: | Journal of food measurement & characterization 2023-06, Vol.17 (3), p.2075-2082 |
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| creator | ŞEN ARSLAN, Hülya SARIÇOBAN, Cemalettin |
| description | This study was aimed to determine antioxidant, antibacterial and angiotensin converting enzyme I inhibition activities of protein hydrolysates. Ultrasound and microwave pretreatment was applied to the beef. Hydrolysates were obtained by enzymatic (alkalase) hydrolysis at different times (60 min, 90 min, 120 min). Results showed that protein hydrolysates exhibited high percentages of hydrolysis of protein hydrolysates ranging from 64.1 to 88.93%. Angiotensin converting enzyme I inhibition activity ranging from 45.5 to 86.79%. DPPH inhibition values ranging from 9.25 to 29.32% and ABTS values ranging from 6.35 to 14.43 mg TEAC/g.
E.coli
and
S.aureus
were used in antibacterial activity at concentrations of 5 log cfu/ml and 7 log cfu/ml. It has been found that hydrolysates showed inhibitory activity against the tested pathogens. The results were significantly (
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| doi_str_mv | 10.1007/s11694-022-01787-3 |
| format | Article |
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E.coli
and
S.aureus
were used in antibacterial activity at concentrations of 5 log cfu/ml and 7 log cfu/ml. It has been found that hydrolysates showed inhibitory activity against the tested pathogens. The results were significantly (
P < 0.01
) affected by ultrasound and microwave. These results indicated that ultrasound and microwave processes markedly increased the bioactive properties of protein hydrolysates obtained from an enzymatic hydrolysis.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-022-01787-3</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Angiotensin ; Antibacterial activity ; Beef ; Biological activity ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Conversion ; E coli ; Engineering ; Enzymes ; Food Science ; Hydrolysates ; Hydrolysis ; Original Paper ; Peptidyl-dipeptidase A ; Pretreatment ; Proteins ; Ultrasonic imaging ; Ultrasound</subject><ispartof>Journal of food measurement & characterization, 2023-06, Vol.17 (3), p.2075-2082</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-51e780ec90544392df23756c99076c36ba608f31666cccff66e2c8d7cf16aa2b3</citedby><cites>FETCH-LOGICAL-c319t-51e780ec90544392df23756c99076c36ba608f31666cccff66e2c8d7cf16aa2b3</cites><orcidid>0000-0001-9898-0884 ; 0000-0003-0116-9062</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-022-01787-3$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-022-01787-3$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>ŞEN ARSLAN, Hülya</creatorcontrib><creatorcontrib>SARIÇOBAN, Cemalettin</creatorcontrib><title>Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>This study was aimed to determine antioxidant, antibacterial and angiotensin converting enzyme I inhibition activities of protein hydrolysates. Ultrasound and microwave pretreatment was applied to the beef. Hydrolysates were obtained by enzymatic (alkalase) hydrolysis at different times (60 min, 90 min, 120 min). Results showed that protein hydrolysates exhibited high percentages of hydrolysis of protein hydrolysates ranging from 64.1 to 88.93%. Angiotensin converting enzyme I inhibition activity ranging from 45.5 to 86.79%. DPPH inhibition values ranging from 9.25 to 29.32% and ABTS values ranging from 6.35 to 14.43 mg TEAC/g.
E.coli
and
S.aureus
were used in antibacterial activity at concentrations of 5 log cfu/ml and 7 log cfu/ml. It has been found that hydrolysates showed inhibitory activity against the tested pathogens. The results were significantly (
P < 0.01
) affected by ultrasound and microwave. These results indicated that ultrasound and microwave processes markedly increased the bioactive properties of protein hydrolysates obtained from an enzymatic hydrolysis.</description><subject>Angiotensin</subject><subject>Antibacterial activity</subject><subject>Beef</subject><subject>Biological activity</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Conversion</subject><subject>E coli</subject><subject>Engineering</subject><subject>Enzymes</subject><subject>Food Science</subject><subject>Hydrolysates</subject><subject>Hydrolysis</subject><subject>Original Paper</subject><subject>Peptidyl-dipeptidase A</subject><subject>Pretreatment</subject><subject>Proteins</subject><subject>Ultrasonic imaging</subject><subject>Ultrasound</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9UE1PwzAMjRBITLA_wCkS50KcdEl7RNP4kCZxgXOUpg50WpuRpKD9e7IVwY2DZct-79l-hFwBuwHG1G0EkHVZMM4LBqpShTghMw61KEoQ5elvzeU5mce4YYwBqLKUYkY2K-fQJuodHbcpmOjHoaUmR9_Z4L_MJ9JdwBTQpB6HFKkfaPQ90qbzxqbuOPc7DKnDeJBpEN2hlbAb6Pu-DX67jyZhvCRnzmwjzn_yBXm9X70sH4v188PT8m5dWAF1KhaAqmJoa7YoS1Hz1nGhFtLWNVPSCtkYySonQEpprXVOSuS2apV1II3hjbgg15NuPuJjxJj0xo9hyCs1r0BxxXjFM4pPqPxljAGd3oWuN2GvgemDrXqyVWdb9dFWLTJJTKSYwcMbhj_pf1jfbI18Uw</recordid><startdate>20230601</startdate><enddate>20230601</enddate><creator>ŞEN ARSLAN, Hülya</creator><creator>SARIÇOBAN, Cemalettin</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0001-9898-0884</orcidid><orcidid>https://orcid.org/0000-0003-0116-9062</orcidid></search><sort><creationdate>20230601</creationdate><title>Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates</title><author>ŞEN ARSLAN, Hülya ; SARIÇOBAN, Cemalettin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-51e780ec90544392df23756c99076c36ba608f31666cccff66e2c8d7cf16aa2b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Angiotensin</topic><topic>Antibacterial activity</topic><topic>Beef</topic><topic>Biological activity</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Conversion</topic><topic>E coli</topic><topic>Engineering</topic><topic>Enzymes</topic><topic>Food Science</topic><topic>Hydrolysates</topic><topic>Hydrolysis</topic><topic>Original Paper</topic><topic>Peptidyl-dipeptidase A</topic><topic>Pretreatment</topic><topic>Proteins</topic><topic>Ultrasonic imaging</topic><topic>Ultrasound</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>ŞEN ARSLAN, Hülya</creatorcontrib><creatorcontrib>SARIÇOBAN, Cemalettin</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agriculture Science Database</collection><collection>Engineering Database</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>ŞEN ARSLAN, Hülya</au><au>SARIÇOBAN, Cemalettin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2023-06-01</date><risdate>2023</risdate><volume>17</volume><issue>3</issue><spage>2075</spage><epage>2082</epage><pages>2075-2082</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>This study was aimed to determine antioxidant, antibacterial and angiotensin converting enzyme I inhibition activities of protein hydrolysates. Ultrasound and microwave pretreatment was applied to the beef. Hydrolysates were obtained by enzymatic (alkalase) hydrolysis at different times (60 min, 90 min, 120 min). Results showed that protein hydrolysates exhibited high percentages of hydrolysis of protein hydrolysates ranging from 64.1 to 88.93%. Angiotensin converting enzyme I inhibition activity ranging from 45.5 to 86.79%. DPPH inhibition values ranging from 9.25 to 29.32% and ABTS values ranging from 6.35 to 14.43 mg TEAC/g.
E.coli
and
S.aureus
were used in antibacterial activity at concentrations of 5 log cfu/ml and 7 log cfu/ml. It has been found that hydrolysates showed inhibitory activity against the tested pathogens. The results were significantly (
P < 0.01
) affected by ultrasound and microwave. These results indicated that ultrasound and microwave processes markedly increased the bioactive properties of protein hydrolysates obtained from an enzymatic hydrolysis.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-022-01787-3</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0001-9898-0884</orcidid><orcidid>https://orcid.org/0000-0003-0116-9062</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Angiotensin Antibacterial activity Beef Biological activity Chemistry Chemistry and Materials Science Chemistry/Food Science Conversion E coli Engineering Enzymes Food Science Hydrolysates Hydrolysis Original Paper Peptidyl-dipeptidase A Pretreatment Proteins Ultrasonic imaging Ultrasound |
| title | Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates |
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