• Food Science of Animal Resources
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• v.40 no.2
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• pp.172-182
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• 2020

In the present study, we determined the degree of hydrolysis (DH) of porcine blood plasma proteins, albumin, and globulin hydrolyzed by six proteases (alcalase, neutrase, flavourzyme, protamex, trypsin, and papain) for various reaction times. Moreover, antimicrobial activities of hydrolysates against five pathogenic microorganisms (Bacillus cereus, Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, and Shigella flexneri) were investigated. Alcalase, trypsin, and papain hydrolysates of the three porcine blood proteins showed higher DH values than hydrolysates produced by the other three proteases. DH of the three porcine blood proteins hydrolyzed by the six proteases failed to increase after 2 h of hydrolysis. In antimicrobial tests, hydrolysates (hydrolysis time of 2 h) showed antibacterial activity only against B. cereus. Albumin hydrolysates showed higher antimicrobial activity than globulin and plasma hydrolysates. Albumin hydrolysates obtained with flavourzyme, protamex, and trypsin showed higher antimicrobial activity than those obtained with the other three proteases.

• ALGAE
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• v.24 no.3
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• pp.169-177
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• 2009

In this study, we focused on natural water-soluble antioxidants from fresh water microalgae, Pediastrum duplex and Dactylococcopsis fascicularis from Jeju Island, Korea. They were prepared by enzymatic digestion using five carbohydrases (Viscozyme, Celluclast, AMG, Termamyl and Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme and Alcalase), and the potential antioxidant activity of each was assessed. All enzymatic digests from P. duplex showed significant DPPH scavenging effects. Termamyl (60.6%) digest from P. duplex possessed the highest effects on hydrogen peroxide scavenging. Celluclast (58.1%) and Kojizyme digests (56.9%) from D. fascicularis possessed higher effects on superoxide anion radical scavenging. All enzymatic digests exhibited significant effects on both NO· scavenging and metal chelating. Lipid peroxidation was significantly in inhibited Viscozyme, Termamyl and Kojizyme digests from P. duplex and Ultraflo, Protamex, Kojizyme and Alcalase digests from D. fascicularis. These data suggest that enzymatic digests of the fresh water microalgae, P. duplex and D. fascicularis might be valuable sources of antioxidant which can be applied in food and pharmaceutical industry.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.727-733
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• 1999

Endo- and exoproteases were used to hydrolyze Alaska pollack processing scrap. In 2 stage hydrolysis, the optimal conditions by Protamex were: temperature, $45.8^{\circ}C$; pH, 6.73; enzyme concentration, 0.11%; time, 105.5 min, whereas those by Flavourzyme were: temperature, $42.0^{\circ}C$; pH, 6.54; enzyme concentration, 0.28%; time, 20.4 hrs. But, the optimal conditions of 1 stage hydrolysis by equal proportion of Protamex and Flavourzyme were: temperature, $52.9^{\circ}C$; pH, 6.3; enzyme concentration, 0.46%; time 10.9 hrs. The contents of carbohydrate and ash were higher in the 2 stage hydrolyzate than the 1 stage, while that of crude lipid was in the reverse order. There were no significant differences in the contents of moisture and crude protein between both methods. The contents of total creatine and IMP, and viable cell counts were higher in the 1 stage hydrolyzate than the 2 stage, while the contents of TMAO, TMA, and Hx was in the reverse order. But, there were no significant differences in the contents of amino-N and color between both methods. The free amino acid contents of the 1 and 2 stage hydrolyzate were 2,741.77 and 3,529.47 mg/100 mL, respectively.

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.166-175
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• 2008

In this study, we focused on natural water-soluble antioxidants from the Jeju benthic diatoms, Achnanthes longipes, Navicula sp. and Amphora coffeaeformis. They were prepared by enzymatic digestion using five carbohydrases (Viscozyme, Celluclast, AMG, Termamyl and Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme and Alcalase) and their potential antioxidant activity was assessed. Among the enzymatic digests, Neutrase digest from A. coffeaeformis exhibited the highest effect in DPPH radical scavenging. Flavourzyme (48.7%), Viscozyme (47.4%) and Celluclast (45.7%) digests from Navicula sp. exhibited higher $O^{{\cdot}-}_2$ radical scavenging activity. Viscozyme digest from A. coffeaeformis (45.9%) possessed the highest effects in hydroxyl radical scavenging. Termamyl (89.3%) and Protamex (88.8%) digests from A. coffeaeformis had strong metal chelating activity. Lipid peroxidation was significantly inhibited in Termamyl and Kojizyme digests from A. longipes, AMG and Termamyl digests from Navicula sp. and Kojizyme digest from A. coffeaeformisi. These data suggest that enzymatic digests of the Jeju benthic diatoms might be valuable sources of antioxidant which can be applied in food and pharmaceutical industry.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.488-494
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• 1999

Hydrolytic peptides of salted and fermented anchovy sauce, and anchovy actomyosin for the development of a rapid fermentation method with conventional tastes and flavors were studied. The optimal temperatures of crude enzymes isolated from anchor, liver and viscera of squid were 55, 40$\~$45 and $45\~60^{\circ}C$, respectively. Crude enzyme isolated from anchovy was more effective on hydrolysis of anchovy actomyosin than that from squid liver and viscera. But the crude enzyme from squid liver was less effective on NaCl than that from anchovy. Three peptides occurred in anchovy actomyosin hydrolyzed with crude enzymes from anchovy and squid liver for 30 min. Their molecular weight were determined by Superdex 200 gel chromatography as 10,800, 5,800 and 2,600 dalton. When anchovy sauce was hydrolyzed with crude enzymes of anchovy, squid liver and viscera, and Protamex during 70 days, ranges of their low molecular weight of hydrolyzed peptides were 300$\~$1,000dalton detected by Sephadex G-50 and their major amino acid compositions were glutamic acid, glycine and alanine, which was related with conventional tastes. Those amino acid compositions were similar to those of anchovy sauce hydrolyzed with squid liver, In the case of Protamex treatment, hydrolyzed peptides had high levels of isoleucine and leucine, being associated with the bitter, but a low level of glutamic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1279-1284
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• 2016

To obtain enzyme hydrolyzed vegetable protein (EHVP) with a salty and umami taste, defatted soybean meal was treated with proteases such as Flavourzyme$^{(R)}$ (F), Neutrase$^{(R)}$ (N), Alcalase$^{(R)}$ (A), and Protamex$^{(R)}$ (P) in various reaction orders. The highest soluble solid content of EHVP was 5.60% in enzyme reaction order NAFP although there was no significant difference. Amino type nitrogen was highest in ANFP (102.76 mg%) and APNF (102.85 mg%). In the sensory descriptive analysis, salty taste was highest in PNFA (11.81), followed by NPAF (10.14), FPNA (10.00), APNF (9.80), NAFP (9.76), AFNP (9.57), APFN (9.52), and NPFA (9.50) with no significant difference among treatment. Umami taste was not significantly different among the various enzyme treatments. Bitter aftertaste was highest in AFPN (5.67) and lowest in FAPN (2.38), PNAF (2.62), and NAPF (2.48). In the principle component analysis, EHVPs of PNFA, NAFP, APFN, NPAF, FPNA, NPFA, and APNF showed a strong salty and umami taste. Therefore, the PNFA, NAFP, APFN, NPAF, FPNA, NPFA, and APNF are desirable methods for making EHVP with a salty and umami taste.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.875-881
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• 1998

To develop functional food material with angiotensin converting enzyme (ACE) inhibitory peptides, muscle protein of anchovy, Engraulis japonica was hydrolyzed during 48 hrs by digestive pretenses such as pepsin, trypsin, $\alpha$-chymotrypsin, and commercial proteases such as papain, bromelain, complex enzyme, Elavourzyme, Novozym, Neutrase, Protamex and Alcalase. The only $50\%$ ethanol soluble hydrolysates were tested for inhibitory activity against ACE and yield of $50\%$ ethanol soluble peptide-nitrogen ($ESPN_{50}$). ACE inhibition effects and yield of $ESPN_{50}$ occurred as hydrolysis time increased to 8 hrs, Among those pretenses tested, hydrolysates by Alcalase and $\alpha$-chymohypsin had greater ACE inhibitory activity (80 and $74\%$, reipectively) with eletated levels of $ESPN_{50}$ (48 and 58 mg/ml, respectively), while Protamex hydrolysates had greater ACE inhibitory activities ($73\%$) with reduced levels of $ESPN_{50}$ (7.2mg/ml) than others. Amino acid compositions of $50\%$ ethanol solubles obtained from those hydrolysates were rich in glutamic acid, aspartic acid, cysteine and leucine.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.842-849
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• 1997

This study was designed to investigate the antioxidative activity of enzymatic hydrolysates prepared from defatted anchor muscle by various pretenses. In these hydrolysates, the hydrolysates derived from pepsin and Protamex showed the strongest antioxidative activity. Enzymatic hydrolysates also showed the synergistic effects on antioxidative activity of $\alpha-tocopherol$, and almost no change in butylated hydroxytoluene (BHT). Peroxidation of metal ions $(Fe^{3+},\;Cu^{2+})$ was inhibited by enzymatic hydrolysates. Ten fractions (P-1 to P-10) were fractionated from the peptic hydrolysates by Amberlite IR-120 and Bio-gel P-2 column chromatography. The maximum antioxidative activity was observed in the traction P-2 (fraction No. $26\~31$). In amino acid composition of before and after hydrolysis of defatted anchovy muscle and the active fractions (P-2), contents of aspartic arid and glutamic acid were increased, but alanine, cysteine, tyrosine and phenylalanine were decreased.

• Journal of Animal Science and Technology
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• v.52 no.5
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• pp.435-440
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• 2010

Whey protein concentrate (WPC) is widely used to increase the nutritional and functional properties of food. In this study, the physiochemical and functionality of WPC-30 hydrolysates were examined to evaluate the possibility of application in the food industry. The WPC-30 was manufactured using ultrafiltration and spray-drying, and then hydrolyzed with proteolytic enzyme including alcalase, flavourzyme, nuetrase and protamex. Enzymatic hydrolysis had a significant influence on the physicochemical properties as evident from the increased foaming capacity, solubility. Alcalase caused highest protein hydrolysis (3.26%) and the bitterness. Foaming capacity was largest in WPC-30 hydrolysate treated with flavourzyme. Protein solubility at various levels of pH was highest in protamex-treated WPC-30 hydrolysate. However, the solubility of WPC-30 hydrolysates was significantly improved in alkaline condition than in acidic and neutral conditions. The study revealed that spray dried enzyme modified WPC can be used in various functional food.

• Journal of Sericultural and Entomological Science
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• v.45 no.1
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• pp.46-57
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• 2003

This study was carried out to investigate the characteristics of the soluble sericins after degumming and after hydrolysis of insoluble sericin with various enzymes. Especially, the hydrolysis characteristics were examined in terms of molecular weight of the soluble sericin. Amino acid composition and molecular weight characteristics of the soluble sericins were also studied. When the insoluble sericin was hydrolyzed with kojizyme and flavourzyme, the solubility was highest at pH 7 and 50$^{\circ}C$. On the other hand, in the cases of protamex and alcalase, the highest solubility was obtained at 60$^{\circ}C$. In these cases, solubility increased with pH. In enzymatic hydrolysis, the solubility was increased with concentration of enzymes until 4 hours. After then, a slight difference was found along with treatment times. In enzymatic hydrolysis, the absorbance of the soluble sericin was increased with concentration of enzymes and treatment times. Average degree of polymerization was decreased with treatment time and concentration. The amino acid compositions were similar in low(low molecular weight by degumming) and high (high molecular weight by degumming). Those of PK (soluble sericin hydrolyzed with kojizyme), PP (soluble sericin hydrolyzed with protamex), and PA(soluble sericin hydrolyzed with alcalase) were similar to each other. Serine and tyrosine compositions were higher in low and high than those of PK, PP, and PA. However proline was absent in low and high. Molecular weights of the various sericins became higher as KP>high>PP>low>PA and those of KP and PA were 9,800 and 905 respectively.