The Experts below are selected from a list of 675 Experts worldwide ranked by ideXlab platform

Geun-pyo Hong - One of the best experts on this subject based on the ideXlab platform.

  • Characterization of Soy Protein Hydrolysates produced by varying subcritical water processing temperature
    Innovative Food Science & Emerging Technologies, 2017
    Co-Authors: Karna Ramachandraiah, Munkhtugs Davaatseren, Bo-bae Koh, Geun-pyo Hong
    Abstract:

    Abstract The objective of this study was to investigate the effect of subcritical water processing (SWP) temperature on the hydrolysis pattern and quality characteristics of Soybean Protein Hydrolysates. Two common cultivars of Soybean were subjected to SWP at temperature ranging from 150 to 250 °C and pressure of 22 MPa. The highest free amino group content and yield were obtained at a processing temperature of 190 °C for both the cultivars ( p

  • Effects of Soy Protein Hydrolysates Prepared by Varying Subcritical Media on the Physicochemical Properties of Pork Patties.
    Korean journal for food science of animal resources, 2016
    Co-Authors: Yun-kyung Lee, Munkhtugs Davaatseren, Geun-pyo Hong
    Abstract:

    This study investigated the effect of Soy Protein Hydrolysates (SPH) prepared by varying subcritical media on the physicochemical properties of pork patties. For resource of SPH, two different Soybean species (Glycine max Merr.) of Daewonkong (DWK) and Saedanbaek (SDB) were selected. SPH was prepared by subcritical processing at 190℃ and 25 MPa under three different of media (water, 20% ethanol and 50% ethanol). Solubility and free amino group content revealed that water was better to yield larger amount of SPH than ethanol/water mixtures, regardless of species. Molecular weight (Mw) distribution of SPH was also similar between two species, while slightly different Mw distribution was obtained by subcritical media. For pork patty application, 50% ethanol treatment showed clear red color comparing to control after 14 d of storage. In addition, ethanol treatment had better oxidative stability than control and water treatment based on thiobarbituric acid-reactive substances (TBARS) analysis. For eating quality, although 20% ethanol treatment in SDB showed slightly higher cooking loss than control, generally addition of SPH did not affect the water-binding properties and hardness of pork patties. Consequently, the present study indicated that 50% ethanol was the best subcritical media to produce SPH possessing antioxidant activity, and the SPH produced from DWK exhibited better antioxidant activity than that produced SDB.

  • Effect of Soy Protein Hydrolysates Prepared by Subcritical Water Processing on the Physicochemical Properties of Pork Patty during Chilled Storage
    Korean journal for food science of animal resources, 2015
    Co-Authors: Yun-kyung Lee, Sang-gi Min, Geun-pyo Hong
    Abstract:

    The present study was carried out to investigate the effects of Soy Protein Hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180℃ without holding time and mixed with the pork patty components at varying concentrations (0-3%), and the patties were stored at 4℃ for 14 d. As quality parameters, instrumental color, thiobarbituric acid-reactive substances (TBARS), pH, water holding capacity (WHC) and shear force were measured at the end of storage. Regardless of SPHs concentration, the addition of SPHs significantly manifested low L* and high a* values compared to those of untreated control (p2.0% of SPHs caused significantly lower b* than control (p2.5% SPHs. Lipid oxidation was delayed by the addition of 0.5-1.5% SPHs, while it was accelerated by the addition of 3% SPHs. The pH of patties increased with increasing concentration of SPHs, whereas there were no significant differences in WHC and shear force of patties. Consequently, the results indicated that the addition of 0.5-1.5% SPHs had a potential advantage in suppressing oxidative deterioration of fat-containing meat products during chilled storage.

Tolulope Joshua Ashaolu - One of the best experts on this subject based on the ideXlab platform.

  • health applications of Soy Protein Hydrolysates
    International Journal of Peptide Research and Therapeutics, 2020
    Co-Authors: Tolulope Joshua Ashaolu
    Abstract:

    Numerous health benefits have been attributed to Protein Hydrolysates including antihypertensive, anti-obesity, anti-inflammatory, antioxidant, anti-cancer, hypocholesterolemic and immunomodulatory effects as well as alleviation or risk reduction of many chronic diseases. However very rare reviews have solely explored the numerous potentials of Soy Protein Hydrolysates (SPHs). A lot of varying pieces of information on the physiological functions of Soy Proteins suggest their Hydrolysates as functional or bioactive. In this regard, different methods have been used to prepare SPHs. An overview of documented immunomodulatory properties of SPHs and their mechanistic proclivity were presented. This was coupled with the most promising potentials of SPHs, bearing in mind that landmark advancement in elucidating Soy Protein bioactivity and functionalities have been achieved. Nonetheless, further investigations are recommended for the identification of main organs affected by SPHs, and confirmatory studies to underscore their action mechanisms. Attainment of these criteria will validate the potentialities of SPHs in the emerging functional foods, nutraceutical and pharmaceutical markets.

  • Soy bioactive peptides and the gut microbiota modulation
    Applied Microbiology and Biotechnology, 2020
    Co-Authors: Tolulope Joshua Ashaolu
    Abstract:

    The balance of Protein, carbohydrate, and fat affect the composition and functions of the gut microbiota. The complexities involved thereof require insights into the roles and impacts of individual dietary components due to the difficulty of defining such in a group of others. Peptides and Proteins from several animal and plant sources have been widely explored in relation to the gut microbiome modulation, but the effects of Soy peptides and other Soy derivatives on the gut microbiota are largely unexplored. This piece considered an overview of the production and interventions of Soy bioactive peptides on gut, as they affect the composition and functions of the gut microorganisms. A mini review on the production of Soy Protein Hydrolysates/peptides and highlights of the most recent knowledge regarding their physiological effects on host’s gut microbiota cum health were investigated. Overall deductions and research gaps were critically evaluated for futuristic interventions and relevance. Key points • Diet affects the composition of gut microorganisms. • Modulation of the gut microbiota by Soy biopeptides is described. • Critical deductions on personal and commercial use are provided.

  • applications of Soy Protein Hydrolysates in the emerging functional foods a review
    International Journal of Food Science and Technology, 2020
    Co-Authors: Tolulope Joshua Ashaolu
    Abstract:

    Several applications of Protein Hydrolysates have been documented including gelation, solubility and emulsifying properties. However, very rare reviews have solely explored the potentials of Soy Protein Hydrolysates (SPHs). Varying and abundant pieces of information on the physicochemical properties of Soy Proteins, such as foaming, solubility, emulsifying, gelling, fat‐ and water‐holding capacities, suggest their Hydrolysates to be equally or more important. In this regard, this review highlights the different methods that have been used to prepare SPHs, coupled with the most promising applications and potentials of SPHs. Nonetheless, further investigations are necessary to validate the potentialities of SPHs as food agents for the emerging functional foods.

  • Immunomodulatory effects of pepsin-educed Soy Protein hydrolysate in rats and murine cells
    Functional Foods in Health and Disease, 2017
    Co-Authors: Tolulope Joshua Ashaolu, Niracha Yantiam, Chutha Takahashi Yupanqui
    Abstract:

    Background: There has been an increase in demand for Soy and its products, with Soy Protein having a huge market in particular. Several reports have established how Soy Protein Hydrolysates (SPHs) yield better physiological properties and play essential functional roles than the crude Soy Protein. Objective: To investigate the immunomodulatory and acute toxicity of Soy Protein hydrolysate (SPH) produced with pepsin protease in mice and rats. Methods: Soy Protein hydrolysate was enzymatically produced using pepsin, with E/S (enzyme to substrate ratio) of 0.5% (250 u/mg) and hydrolysis time of 4h. Afterwards, the SPH effects on murine spleen lymphocyte proliferation, and peritoneal macrophage phagocytosis were investigated in vitro. Confirmation studies were explored in rats’ sera IgG and IgA, and the acute toxic effect of SPH was observed in mice subjects. Results: The hydrolysate increased the levels of splenocytes (stimulative index of 1.269 - 1.402) and peritoneal macrophages (phagocytic index of 0.717 – 1.304). Furthermore, the concentrations of sera IgG and IgA obtained from SPH-fed rats ranged from 0.198 – 0.345 mg/ml and 0.0184 – 0.0194 mg/ml, respectively in comparison with the Soy Protein isolate (SPI) -fed rats (0.208 – 0.322 mg/ml and 0.0188 – 0.0189 mg/ml, respectively). Additionally, 10 mg dose of SPH stably elicited serum IgG in contrast to other doses, while there was a general decrease in the amounts of IgA obtained in the rat subjects. Moreover, there was no acute toxic effect recorded in the mice subjects.  Conclusion: In light of the results, it is possible that SPH prepared with pepsin has the potential of improving the immune system, and may therefore be used as immunomodulatory or functional food product. Keywords: Soy Protein Hydrolysates, splenocyte proliferation, immunomodulatory, phagocytosis and pepsin

  • Suppressive activity of enzymatically-educed Soy Protein Hydrolysates on degranulation in IgE-antigen complex-stimulated RBL-2H3 cells
    Functional Foods in Health and Disease, 2017
    Co-Authors: Tolulope Joshua Ashaolu, Chutha Takahashi Yupanqui
    Abstract:

    Background: Soy Protein isolate (SPI) is increasingly used in foods because it is a high quality non-dairy Protein with excellent functional properties. However, Soy allergy is one of the world’s major eight food allergies.  Objective: To investigate the anti-allergic activity of Soy Protein Hydrolysates (SPHs) produced with alcalase and pepsin proteases. Methods: SPI was enzymatically hydrolysed using the proteases, while evaluating the reaction conditions which include E/S (enzyme to substrate ratio) of 0.5%, 1.0% and 1.5% (250 u/mg and 5 u/g of pepsin and alcalase respectively); and hydrolysis time (0 min, 30 min, 1h, 2h, 4h and 8h). Afterwards, rat basophilic leukaemia (RBL)-2H3 cells activated by the IgE-antigen complex were used to assess mast cell degranulation inhibitory activity of the SPHs by the release of β -hexosaminidase. RBL-2H3 cells were sensitized with monoclonal anti-dinitrophenol (DNP) specific IgE and challenged with the antigen DNP-bovine serum albumin in the presence or absence of SPHs. Results: It was observed that 0.1 mg/mL concentration of the 0.5% E/S SPHs prepared in the first 4h significantly (P < 0.05) inhibited β -hexosaminidase release in an IgE-antigen complex-stimulated RBL-2H3 cells compared to those produced at other time intervals, E/S, and concentrations. Conclusion: This is the first report of its kind that shows the ability of SPHs to suppress degranulation of RBL-2H3 cells. Consequently, SPHs have good prospects to be used as potential sources of low cost hypo or anti-allergic Protein. Keywords: Soy Protein Isolate, Soy Protein Hydrolysates, RBL-2H3 Cells, β -Hexosaminidase, Anti-allergy

Bei Jin - One of the best experts on this subject based on the ideXlab platform.

  • investigating on the interaction behavior of Soy Protein Hydrolysates β glucan ferulic acid ternary complexes under high technology in the food processing high pressure homogenization versus microwave treatment
    International Journal of Biological Macromolecules, 2020
    Co-Authors: Bei Jin, Xiaosong Zhou, Zhiyuan Zheng, Yuxin Liang, Siting Chen, Siyuan Zhang
    Abstract:

    The interaction behavior between food bio-macromolecules is the key point to develop the novel functional food ingredients. Effects of high pressure (HP) or microwave treatment (MW) on the physicochemical properties and microstructures of Soy Protein Hydrolysates (SH)/β-glucan/ferulic acid complexes (S-G-F) were investigated. The results showed that both HP and MW treatment significantly reduced the S-G-F complex particle size and fluorescence intensity along with the improved thermal stability and antioxidant activity but did not affect the zeta potential and the crystal structure. HP treatment changed the conformation of SH by increasing the β-sheet content and decreasing the unordered structure, while MW treatment induce the increase in random coils content and the decreased in the α-helix content of SH. Accordingly, compared with MW treatment, HP treatment could result in the formation of a more compact structure with the uniform distribution through the stronger hydrogen bonding and hydrophobic interaction between components. This work revealed the interaction behaviors of food multi-component self-assembled nanoscale aggregation under high-technology in the food processing, which could provide a new direction for the development of antioxidant food ingredients by effectively utilizing the interaction between food components.

  • Investigating on the interaction behavior of Soy Protein Hydrolysates/β-glucan/ferulic acid ternary complexes under high-technology in the food processing: High pressure homogenization versus microwave treatment.
    International journal of biological macromolecules, 2020
    Co-Authors: Bei Jin, Xiaosong Zhou, Zhiyuan Zheng, Yuxin Liang, Siting Chen, Siyuan Zhang
    Abstract:

    The interaction behavior between food bio-macromolecules is the key point to develop the novel functional food ingredients. Effects of high pressure (HP) or microwave treatment (MW) on the physicochemical properties and microstructures of Soy Protein Hydrolysates (SH)/β-glucan/ferulic acid complexes (S-G-F) were investigated. The results showed that both HP and MW treatment significantly reduced the S-G-F complex particle size and fluorescence intensity along with the improved thermal stability and antioxidant activity but did not affect the zeta potential and the crystal structure. HP treatment changed the conformation of SH by increasing the β-sheet content and decreasing the unordered structure, while MW treatment induce the increase in random coils content and the decreased in the α-helix content of SH. Accordingly, compared with MW treatment, HP treatment could result in the formation of a more compact structure with the uniform distribution through the stronger hydrogen bonding and hydrophobic interaction between components. This work revealed the interaction behaviors of food multi-component self-assembled nanoscale aggregation under high-technology in the food processing, which could provide a new direction for the development of antioxidant food ingredients by effectively utilizing the interaction between food components.

  • nano encapsulation of curcumin using Soy Protein Hydrolysates tannic acid complexes regulated by photocatalysis a study on the storage stability and in vitro release
    Journal of Microencapsulation, 2019
    Co-Authors: Bei Jin, Xiaosong Zhou, Shanshan Zhou, Yuan Liu, Zhiyuan Zheng, Yuxin Liang, Siting Chen
    Abstract:

    AbstractPurpose: To evaluate the feasibility of Soy Protein Hydrolysates (SPH)-tannic acid (TA) complex nanoparticle obtained by photocatalysis (SPH-T (P)) to construct curcumin (Cur) delivery vehi...

  • Nano-encapsulation of curcumin using Soy Protein Hydrolysates – tannic acid complexes regulated by photocatalysis: a study on the storage stability and in vitro release
    Journal of microencapsulation, 2019
    Co-Authors: Bei Jin, Xiaosong Zhou, Shanshan Zhou, Yuan Liu, Zhiyuan Zheng, Yuxin Liang, Siting Chen
    Abstract:

    Purpose: To evaluate the feasibility of Soy Protein Hydrolysates (SPH)-tannic acid (TA) complex nanoparticle obtained by photocatalysis (SPH-T (P)) to construct curcumin (Cur) delivery vehicles. Methods: The interaction behaviour of SPH-T (P) was investigated using Fourier transform infra-red, X-ray diffraction and differential scanning calorimeter analyzes. Formation and stability of the complexes were characterised by particle size, morphology, zeta potential, and in vitro release. Results: Negatively charged Cur-loaded complex with small size (

Siyuan Zhang - One of the best experts on this subject based on the ideXlab platform.

  • investigating on the interaction behavior of Soy Protein Hydrolysates β glucan ferulic acid ternary complexes under high technology in the food processing high pressure homogenization versus microwave treatment
    International Journal of Biological Macromolecules, 2020
    Co-Authors: Bei Jin, Xiaosong Zhou, Zhiyuan Zheng, Yuxin Liang, Siting Chen, Siyuan Zhang
    Abstract:

    The interaction behavior between food bio-macromolecules is the key point to develop the novel functional food ingredients. Effects of high pressure (HP) or microwave treatment (MW) on the physicochemical properties and microstructures of Soy Protein Hydrolysates (SH)/β-glucan/ferulic acid complexes (S-G-F) were investigated. The results showed that both HP and MW treatment significantly reduced the S-G-F complex particle size and fluorescence intensity along with the improved thermal stability and antioxidant activity but did not affect the zeta potential and the crystal structure. HP treatment changed the conformation of SH by increasing the β-sheet content and decreasing the unordered structure, while MW treatment induce the increase in random coils content and the decreased in the α-helix content of SH. Accordingly, compared with MW treatment, HP treatment could result in the formation of a more compact structure with the uniform distribution through the stronger hydrogen bonding and hydrophobic interaction between components. This work revealed the interaction behaviors of food multi-component self-assembled nanoscale aggregation under high-technology in the food processing, which could provide a new direction for the development of antioxidant food ingredients by effectively utilizing the interaction between food components.

  • Investigating on the interaction behavior of Soy Protein Hydrolysates/β-glucan/ferulic acid ternary complexes under high-technology in the food processing: High pressure homogenization versus microwave treatment.
    International journal of biological macromolecules, 2020
    Co-Authors: Bei Jin, Xiaosong Zhou, Zhiyuan Zheng, Yuxin Liang, Siting Chen, Siyuan Zhang
    Abstract:

    The interaction behavior between food bio-macromolecules is the key point to develop the novel functional food ingredients. Effects of high pressure (HP) or microwave treatment (MW) on the physicochemical properties and microstructures of Soy Protein Hydrolysates (SH)/β-glucan/ferulic acid complexes (S-G-F) were investigated. The results showed that both HP and MW treatment significantly reduced the S-G-F complex particle size and fluorescence intensity along with the improved thermal stability and antioxidant activity but did not affect the zeta potential and the crystal structure. HP treatment changed the conformation of SH by increasing the β-sheet content and decreasing the unordered structure, while MW treatment induce the increase in random coils content and the decreased in the α-helix content of SH. Accordingly, compared with MW treatment, HP treatment could result in the formation of a more compact structure with the uniform distribution through the stronger hydrogen bonding and hydrophobic interaction between components. This work revealed the interaction behaviors of food multi-component self-assembled nanoscale aggregation under high-technology in the food processing, which could provide a new direction for the development of antioxidant food ingredients by effectively utilizing the interaction between food components.

P Eisner - One of the best experts on this subject based on the ideXlab platform.

  • Soy Protein Hydrolysates fermentation effect of debittering and degradation of major Soy allergens
    Lwt - Food Science and Technology, 2016
    Co-Authors: Pia Meinlschmidt, Ute Schweiggertweisz, P Eisner
    Abstract:

    •Effect of fermentation on reduction of bitter taste of Soy Protein Hydrolysates was studied.•Major Soy allergens (Gly m5 and Gly m6) were effectively degraded.•Bitterness of Hydrolysates was significantly (p < 0.05) decreased.•Superior techno-functional properties, i.e. emulsifying capacity, were achieved.

  • Soy Protein Hydrolysates fermentation: Effect of debittering and degradation of major Soy allergens
    LWT - Food Science and Technology, 2016
    Co-Authors: Pia Meinlschmidt, Ute Schweiggert-weisz, P Eisner
    Abstract:

    The debittering effect of induced liquid state fermentation (Lactobacillus perolens, Rhizopus oryzae, and Actinomucor elegans) on different Soy Protein Hydrolysates has been investigated. The hydrolytic action was monitored by SDS-PAGE and degree of hydrolysis analyses. Sensory perception using quantitative descriptive analysis (QDA), employing multivariate statistical principal component analysis (PCA), techno-functional properties, and the microbial competitiveness (MALDI-TOF-MS) have been evaluated. SDS-PAGE profiles evidenced that the enzyme preparations degraded most of major Soy allergens (β-conglycinin, glycinin), while subsequent fermentation did not further change the profiles. All strains investigated effectively reduced bitterness to a minimum of 0.7 on a 10-cm continuous scale (0 = no perception; 10 = strong perception) compared to non-fermented Hydrolysates (2.8–8.0) and untreated Soy Protein isolate (2.8). Protein solubility, emulsifying and oil-binding capacity as well as foaming activity and gelation behaviour were enhanced depending on the protease used; subsequent fermentation further improved foaming stability and gelation concentration. PCA of descriptive sensory data revealed that fermentation apparently upgrade the organoleptic perception by effectively decreasing the bitter taste, simultaneously reducing the beany off-flavour of Soy. Consequently, enzymatic hydrolysis combined with subsequent fermentation represents a promising method for the production of hypoallergenic Soy Hydrolysates with pleasant taste and great technofunctionality