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Effect of Ultrasound and Microwave Pretreatments on Some Bioactive Properties of Beef Protein Hydrolysates by Hülya ŞEN ARSLAN; Cemalettin SARIÇOBAN is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Effect of Ultrasound and Microwave Pretreatments on Some Bioactive Properties of Beef Protein Hydrolysates about?

biochemical hydrolysis. The most important factors affecting hydrolysis are to choose optimum reaction conditions and time of the enzyme used to obtain protein hydrolyzate. It has been previously shown that enzymatic hydrolysis can be set up at desired conditions to produced hydrolysates with better bio-functional properties than that obtained from chemical hydrolysis . While obtaining protein hydrolyzate in in vitro system, it is aimed to break down all of the protein molecules in the material used. Since insoluble solids and oil layer are removed after the hydrolysis process, hydrolysates with high protein concentrations, which are easily soluble in water, easily digested, and contain different amounts of free amino acid and peptide sequences are obtained. Thus, the protein in the raw material before hydrolysis is transformed into protein hydrolysates with new and improved functionality . Peptides, which are naturally found in foods or produced by various systems, are defined as bioactive peptides due to their nutritive properties and physiological effects in the body [5]; they are not active in the protein sequence. Biologically active compounds are formed upon proteolytic diges

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Author

Hülya ŞEN ARSLAN; Cemalettin SARIÇOBAN

Publisher

Springer Science and Business Media LLC

Published

2022

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)