Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease

Detalhes bibliográficos
Autor(a) principal: LIU,Chang
Data de Publicação: 2022
Outros Autores: HUANG,Juliang, HU,Yanbo, WU,Xiuli
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101385
Resumo: Abstract In this study, we aimed to investigate the potential functional properties, structural characteristics and biological activities of the hydrolysates of deer blood obtained by using different protease. Deer blood hydrolysate treated by pepsin (DBH-P) and treated by alacase (DBH-A) showed higher degree of hydrolysis (DH) and smaller molecular weight (Mw). Scanning electron microscope (SEM), solubility, Fourier Transform Infrared Spectroscopy (FTIR), secondary structure, color properties, amino acids and antioxidant porperties. The results suggest that the type of protease used for the treatment significantly influences the functional properties, structural characteristics and biological activities of the resulting hydrolysates.
id SBCTA-1_36384e253b41ac5aa7c5debb7a62090b
oai_identifier_str oai:scielo:S0101-20612022000101385
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different proteasedeer bloodhydrolysateproteasestructuresactivitiesAbstract In this study, we aimed to investigate the potential functional properties, structural characteristics and biological activities of the hydrolysates of deer blood obtained by using different protease. Deer blood hydrolysate treated by pepsin (DBH-P) and treated by alacase (DBH-A) showed higher degree of hydrolysis (DH) and smaller molecular weight (Mw). Scanning electron microscope (SEM), solubility, Fourier Transform Infrared Spectroscopy (FTIR), secondary structure, color properties, amino acids and antioxidant porperties. The results suggest that the type of protease used for the treatment significantly influences the functional properties, structural characteristics and biological activities of the resulting hydrolysates.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101385Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.84722info:eu-repo/semantics/openAccessLIU,ChangHUANG,JuliangHU,YanboWU,Xiulieng2022-10-18T00:00:00Zoai:scielo:S0101-20612022000101385Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-10-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease
title Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease
spellingShingle Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease
LIU,Chang
deer blood
hydrolysate
protease
structures
activities
title_short Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease
title_full Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease
title_fullStr Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease
title_full_unstemmed Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease
title_sort Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease
author LIU,Chang
author_facet LIU,Chang
HUANG,Juliang
HU,Yanbo
WU,Xiuli
author_role author
author2 HUANG,Juliang
HU,Yanbo
WU,Xiuli
author2_role author
author
author
dc.contributor.author.fl_str_mv LIU,Chang
HUANG,Juliang
HU,Yanbo
WU,Xiuli
dc.subject.por.fl_str_mv deer blood
hydrolysate
protease
structures
activities
topic deer blood
hydrolysate
protease
structures
activities
description Abstract In this study, we aimed to investigate the potential functional properties, structural characteristics and biological activities of the hydrolysates of deer blood obtained by using different protease. Deer blood hydrolysate treated by pepsin (DBH-P) and treated by alacase (DBH-A) showed higher degree of hydrolysis (DH) and smaller molecular weight (Mw). Scanning electron microscope (SEM), solubility, Fourier Transform Infrared Spectroscopy (FTIR), secondary structure, color properties, amino acids and antioxidant porperties. The results suggest that the type of protease used for the treatment significantly influences the functional properties, structural characteristics and biological activities of the resulting hydrolysates.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101385
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101385
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.84722
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126335519555584

Registros relacionados