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Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies.

Journal of food science and technology

Gani A, Broadway AA, Ahmad M, Ashwar BA, Wani AA, Wani SM, Masoodi FA, Khatkar BS.
PMID: 26344985
J Food Sci Technol. 2015 Sep;52(9):5718-26. doi: 10.1007/s13197-014-1649-3. Epub 2014 Nov 21.

Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of cookies were investigated. Water absorption (%) decreased significantly as the amount of milk protein concentrates and hydrolysates increased up to a level...

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Gani A, Broadway AA, Ahmad M, et al. Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies. J Food Sci Technol. 2014;52(9):5718-26doi: 10.1007/s13197-014-1649-3.
Gani, A., Broadway, A. A., Ahmad, M., Ashwar, B. A., Wani, A. A., Wani, S. M., Masoodi, F. A., & Khatkar, B. S. (2015). Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies. Journal of food science and technology, 52(9), 5718-26. https://doi.org/10.1007/s13197-014-1649-3
Gani, Adil, et al. "Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies." Journal of food science and technology vol. 52,9 (2015): 5718-26. doi: https://doi.org/10.1007/s13197-014-1649-3
Gani A, Broadway AA, Ahmad M, Ashwar BA, Wani AA, Wani SM, Masoodi FA, Khatkar BS. Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies. J Food Sci Technol. 2015 Sep;52(9):5718-26. doi: 10.1007/s13197-014-1649-3. Epub 2014 Nov 21. PMID: 26344985; PMCID: PMC4554651.
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Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes.

Korean journal for food science of animal resources

Jeewanthi RK, Kim MH, Lee NK, Yoon YC, Paik HD.
PMID: 28316472
Korean J Food Sci Anim Resour. 2017;37(1):62-70. doi: 10.5851/kosfa.2017.37.1.62. Epub 2017 Feb 28.

The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, alcalase, α-chymotrypsin,...

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Jeewanthi RK, Kim MH, Lee NK, et al. Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes. Korean J Food Sci Anim Resour. 2017;37(1):62-70doi: 10.5851/kosfa.2017.37.1.62.
Jeewanthi, R. K., Kim, M. H., Lee, N. K., Yoon, Y. C., & Paik, H. D. (2017). Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes. Korean journal for food science of animal resources, 37(1), 62-70. https://doi.org/10.5851/kosfa.2017.37.1.62
Jeewanthi, Renda Kankanamge Chaturika, et al. "Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes." Korean journal for food science of animal resources vol. 37,1 (2017): 62-70. doi: https://doi.org/10.5851/kosfa.2017.37.1.62
Jeewanthi RK, Kim MH, Lee NK, Yoon YC, Paik HD. Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes. Korean J Food Sci Anim Resour. 2017;37(1):62-70. doi: 10.5851/kosfa.2017.37.1.62. Epub 2017 Feb 28. PMID: 28316472; PMCID: PMC5355585.
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Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE.

Journal of food science and technology

Ahmadifard N, Murueta JH, Abedian-Kenari A, Motamedzadegan A, Jamali H.
PMID: 27162408
J Food Sci Technol. 2016 Feb;53(2):1279-84. doi: 10.1007/s13197-015-2087-6. Epub 2015 Nov 09.

In this research enzymatic hydrolysis of rice bran protein concentrate (RBPC) and soybean Protein (SBP) as control were studied with 3 commercial enzymes (Alcalase®, Papain and acommercial 3-enzyme cocktail containing of 1.6 mg ml(-1) Trypsin, 3.1 mg ml(-1) Chymotrypsin,...

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Ahmadifard N, Murueta JH, Abedian-Kenari A, et al. Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE. J Food Sci Technol. 2015;53(2):1279-84doi: 10.1007/s13197-015-2087-6.
Ahmadifard, N., Murueta, J. H., Abedian-Kenari, A., Motamedzadegan, A., & Jamali, H. (2016). Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE. Journal of food science and technology, 53(2), 1279-84. https://doi.org/10.1007/s13197-015-2087-6
Ahmadifard, Nasrollah, et al. "Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE." Journal of food science and technology vol. 53,2 (2016): 1279-84. doi: https://doi.org/10.1007/s13197-015-2087-6
Ahmadifard N, Murueta JH, Abedian-Kenari A, Motamedzadegan A, Jamali H. Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE. J Food Sci Technol. 2016 Feb;53(2):1279-84. doi: 10.1007/s13197-015-2087-6. Epub 2015 Nov 09. PMID: 27162408; PMCID: PMC4837727.
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Investigation of in vitro digestibility of dietary microalga Chlorella vulgaris and cyanobacterium Spirulina platensis as a nutritional supplement.

3 Biotech

Kose A, Ozen MO, Elibol M, Oncel SS.
PMID: 28660455
3 Biotech. 2017 Jul;7(3):170. doi: 10.1007/s13205-017-0832-4. Epub 2017 Jun 29.

Microalgal proteins are promising sources for functional nutrition and a sustainable candidate for nutraceutical formulations. They also gain importance due to emerging focus on a healthy nutrition and increase in the number of chronic diseases. In this study, dried...

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Kose A, Ozen MO, Elibol M, et al. Investigation of in vitro digestibility of dietary microalga Chlorella vulgaris and cyanobacterium Spirulina platensis as a nutritional supplement. 3 Biotech. 2017;7(3):170doi: 10.1007/s13205-017-0832-4.
Kose, A., Ozen, M. O., Elibol, M., & Oncel, S. S. (2017). Investigation of in vitro digestibility of dietary microalga Chlorella vulgaris and cyanobacterium Spirulina platensis as a nutritional supplement. 3 Biotech, 7(3), 170. https://doi.org/10.1007/s13205-017-0832-4
Kose, Ayse, et al. "Investigation of in vitro digestibility of dietary microalga Chlorella vulgaris and cyanobacterium Spirulina platensis as a nutritional supplement." 3 Biotech vol. 7,3 (2017): 170. doi: https://doi.org/10.1007/s13205-017-0832-4
Kose A, Ozen MO, Elibol M, Oncel SS. Investigation of in vitro digestibility of dietary microalga Chlorella vulgaris and cyanobacterium Spirulina platensis as a nutritional supplement. 3 Biotech. 2017 Jul;7(3):170. doi: 10.1007/s13205-017-0832-4. Epub 2017 Jun 29. PMID: 28660455; PMCID: PMC5489447.
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Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis.

Journal of food science and technology

Yarnpakdee S, Benjakul S, Kristinsson HG, Kishimura H.
PMID: 26028714
J Food Sci Technol. 2015 Jun;52(6):3336-49. doi: 10.1007/s13197-014-1394-7. Epub 2014 May 08.

Antioxidant and sensory properties of Nile tilapia protein hydrolysates prepared by one- and two-step hydrolysis using commercial proteases were investigated. Hydrolysates prepared using single protease including Alcalase (HA), Flavourzyme (HF), Protamex (HPr) and papain (HPa) had increases in antioxidant...

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Yarnpakdee S, Benjakul S, Kristinsson HG, et al. Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis. J Food Sci Technol. 2014;52(6):3336-49doi: 10.1007/s13197-014-1394-7.
Yarnpakdee, S., Benjakul, S., Kristinsson, H. G., & Kishimura, H. (2015). Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis. Journal of food science and technology, 52(6), 3336-49. https://doi.org/10.1007/s13197-014-1394-7
Yarnpakdee, Suthasinee, et al. "Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis." Journal of food science and technology vol. 52,6 (2015): 3336-49. doi: https://doi.org/10.1007/s13197-014-1394-7
Yarnpakdee S, Benjakul S, Kristinsson HG, Kishimura H. Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis. J Food Sci Technol. 2015 Jun;52(6):3336-49. doi: 10.1007/s13197-014-1394-7. Epub 2014 May 08. PMID: 26028714; PMCID: PMC4444872.
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Simulated GI digestion of dietary protein: Release of new bioactive peptides involved in gut hormone secretion.

Food research international (Ottawa, Ont.)

Caron J, Cudennec B, Domenger D, Belguesmia Y, Flahaut C, Kouach M, Lesage J, Goossens JF, Dhulster P, Ravallec R.
PMID: 28460928
Food Res Int. 2016 Nov;89:382-390. doi: 10.1016/j.foodres.2016.08.033. Epub 2016 Aug 27.

Dietary proteins have been reported to induce a strong feeling of satiety that has been partially explained by gut hormone level increase. Up to date, various protein hydrolysates have demonstrated in vitro and in vivo their potential to stimulate...

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Caron J, Cudennec B, Domenger D, et al. Simulated GI digestion of dietary protein: Release of new bioactive peptides involved in gut hormone secretion. Food Res Int. 2016;89:382-390doi: 10.1016/j.foodres.2016.08.033.
Caron, J., Cudennec, B., Domenger, D., Belguesmia, Y., Flahaut, C., Kouach, M., Lesage, J., Goossens, J. F., Dhulster, P., & Ravallec, R. (2016). Simulated GI digestion of dietary protein: Release of new bioactive peptides involved in gut hormone secretion. Food research international (Ottawa, Ont.), 89382-390. https://doi.org/10.1016/j.foodres.2016.08.033
Caron, Juliette, et al. "Simulated GI digestion of dietary protein: Release of new bioactive peptides involved in gut hormone secretion." Food research international (Ottawa, Ont.) vol. 89 (2016): 382-390. doi: https://doi.org/10.1016/j.foodres.2016.08.033
Caron J, Cudennec B, Domenger D, Belguesmia Y, Flahaut C, Kouach M, Lesage J, Goossens JF, Dhulster P, Ravallec R. Simulated GI digestion of dietary protein: Release of new bioactive peptides involved in gut hormone secretion. Food Res Int. 2016 Nov;89:382-390. doi: 10.1016/j.foodres.2016.08.033. Epub 2016 Aug 27. PMID: 28460928.
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Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats.

Journal of food science and technology

Jemil I, Nasri R, Abdelhedi O, Aristoy MC, Salem RBS, Kallel C, Marrekchi R, Jamoussi K, ElFeki A, Hajji M, Toldrá F, Nasri M.
PMID: 28242930
J Food Sci Technol. 2017 Feb;54(2):313-325. doi: 10.1007/s13197-016-2464-9. Epub 2017 Jan 13.

This study investigated the potential effects of fermented sardinelle protein hydrolysates (FSPHs) obtained by two proteolytic bacteria,

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Jemil I, Nasri R, Abdelhedi O, et al. Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats. J Food Sci Technol. 2017;54(2):313-325doi: 10.1007/s13197-016-2464-9.
Jemil, I., Nasri, R., Abdelhedi, O., Aristoy, M. C., Salem, R. B. S., Kallel, C., Marrekchi, R., Jamoussi, K., ElFeki, A., Hajji, M., Toldrá, F., & Nasri, M. (2017). Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats. Journal of food science and technology, 54(2), 313-325. https://doi.org/10.1007/s13197-016-2464-9
Jemil, Ines, et al. "Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats." Journal of food science and technology vol. 54,2 (2017): 313-325. doi: https://doi.org/10.1007/s13197-016-2464-9
Jemil I, Nasri R, Abdelhedi O, Aristoy MC, Salem RBS, Kallel C, Marrekchi R, Jamoussi K, ElFeki A, Hajji M, Toldrá F, Nasri M. Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats. J Food Sci Technol. 2017 Feb;54(2):313-325. doi: 10.1007/s13197-016-2464-9. Epub 2017 Jan 13. PMID: 28242930; PMCID: PMC5306024.
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Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring.

Journal of agricultural and food chemistry

Aaslyng MD, Martens M, Poll L, Nielsen PM, Flyge H, Larsen LM.
PMID: 10554267
J Agric Food Chem. 1998 Feb 16;46(2):481-489. doi: 10.1021/jf970556e.

Three protein hydrolysates (HVPs) were produced from untoasted defatted soy by acidic hydrolysis (aHVP), enzymatic hydrolysis (eHVP), and enzymatic hydrolysis followed by a heat treatment with glucose (eHVPrea). The three HVPs were characterized by amino acid analysis, identification of...

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Aaslyng MD, Martens M, Poll L, et al. Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring. J Agric Food Chem. 1998;46(2):481-489doi: 10.1021/jf970556e.
Aaslyng, M. D., Martens, M., Poll, L., Nielsen, P. M., Flyge, H., & Larsen, L. M. (1998). Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring. Journal of agricultural and food chemistry, 46(2), 481-489. https://doi.org/10.1021/jf970556e
Aaslyng, et al. "Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring." Journal of agricultural and food chemistry vol. 46,2 (1998): 481-489. doi: https://doi.org/10.1021/jf970556e
Aaslyng MD, Martens M, Poll L, Nielsen PM, Flyge H, Larsen LM. Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring. J Agric Food Chem. 1998 Feb 16;46(2):481-489. doi: 10.1021/jf970556e. PMID: 10554267.
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Effects of various whey protein hydrolysates on the emulsifying and surface properties of hydrolysed lecithin.

Colloids and surfaces. B, Biointerfaces

Scherze I, Muschiolik G.
PMID: 11377940
Colloids Surf B Biointerfaces. 2001 Jul;21(1):107-117. doi: 10.1016/s0927-7765(01)00189-8.

Oil-in-water emulsions (30 wt% sunflower oil) containing various concentrations of commercial whey protein hydrolysates (0-4 wt%) and hydrolysed lecithin (0.4-1.8 wt%) were prepared by means of a high pressure homogeniser. The degrees of hydrolysis used ranged from 10 to...

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Scherze I, Muschiolik G. Effects of various whey protein hydrolysates on the emulsifying and surface properties of hydrolysed lecithin. Colloids Surf B Biointerfaces. 2001;21(1):107-117doi: 10.1016/s0927-7765(01)00189-8.
Scherze, I., & Muschiolik, G. (2001). Effects of various whey protein hydrolysates on the emulsifying and surface properties of hydrolysed lecithin. Colloids and surfaces. B, Biointerfaces, 21(1), 107-117. https://doi.org/10.1016/s0927-7765(01)00189-8
Scherze, I, and Muschiolik, G. "Effects of various whey protein hydrolysates on the emulsifying and surface properties of hydrolysed lecithin." Colloids and surfaces. B, Biointerfaces vol. 21,1 (2001): 107-117. doi: https://doi.org/10.1016/s0927-7765(01)00189-8
Scherze I, Muschiolik G. Effects of various whey protein hydrolysates on the emulsifying and surface properties of hydrolysed lecithin. Colloids Surf B Biointerfaces. 2001 Jul;21(1):107-117. doi: 10.1016/s0927-7765(01)00189-8. PMID: 11377940.
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Chickpea protein hydrolysate as a substitute for serum in cell culture.

Cytotechnology

Girón-Calle J, Vioque J, Pedroche J, Alaiz M, Yust MM, Megías C, Millán F.
PMID: 19003183
Cytotechnology. 2008 Jul;57(3):263-72. doi: 10.1007/s10616-008-9170-z. Epub 2008 Oct 07.

The growth of mammalian cells in vitro requires the use of rich culture media that are prepared by combining serum with specific nutrient formulations. Serum, the most expensive component of culture media, provides a complex mixture of growth factors...

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Girón-Calle J, Vioque J, Pedroche J, et al. Chickpea protein hydrolysate as a substitute for serum in cell culture. Cytotechnology. 2008;57(3):263-72doi: 10.1007/s10616-008-9170-z.
Girón-Calle, J., Vioque, J., Pedroche, J., Alaiz, M., Yust, M. M., Megías, C., & Millán, F. (2008). Chickpea protein hydrolysate as a substitute for serum in cell culture. Cytotechnology, 57(3), 263-72. https://doi.org/10.1007/s10616-008-9170-z
Girón-Calle, Julio, et al. "Chickpea protein hydrolysate as a substitute for serum in cell culture." Cytotechnology vol. 57,3 (2008): 263-72. doi: https://doi.org/10.1007/s10616-008-9170-z
Girón-Calle J, Vioque J, Pedroche J, Alaiz M, Yust MM, Megías C, Millán F. Chickpea protein hydrolysate as a substitute for serum in cell culture. Cytotechnology. 2008 Jul;57(3):263-72. doi: 10.1007/s10616-008-9170-z. Epub 2008 Oct 07. PMID: 19003183; PMCID: PMC2570005.
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The use of peptones as medium additives for the production of a recombinant therapeutic protein in high density perfusion cultures of mammalian cells.

Cytotechnology

Heidemann R, Zhang C, Qi H, Larrick Rule J, Rozales C, Park S, Chuppa S, Ray M, Michaels J, Konstantinov K, Naveh D.
PMID: 19002977
Cytotechnology. 2000 Feb;32(2):157-67. doi: 10.1023/A:1008196521213.

Protein hydrolysates as substitutes for serum havebeen employed by many in cell culture mediumformulation, especially with the shift to low proteinor protein-free media. More recently, vegetablehydrolysates have also been added as nutritionalsupplements to fortify the amino acid content in...

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Heidemann R, Zhang C, Qi H, et al. The use of peptones as medium additives for the production of a recombinant therapeutic protein in high density perfusion cultures of mammalian cells. Cytotechnology. 2000;32(2):157-67doi: 10.1023/A:1008196521213.
Heidemann, R., Zhang, C., Qi, H., Larrick Rule, J., Rozales, C., Park, S., Chuppa, S., Ray, M., Michaels, J., Konstantinov, K., & Naveh, D. (2000). The use of peptones as medium additives for the production of a recombinant therapeutic protein in high density perfusion cultures of mammalian cells. Cytotechnology, 32(2), 157-67. https://doi.org/10.1023/A:1008196521213
Heidemann, R, et al. "The use of peptones as medium additives for the production of a recombinant therapeutic protein in high density perfusion cultures of mammalian cells." Cytotechnology vol. 32,2 (2000): 157-67. doi: https://doi.org/10.1023/A:1008196521213
Heidemann R, Zhang C, Qi H, Larrick Rule J, Rozales C, Park S, Chuppa S, Ray M, Michaels J, Konstantinov K, Naveh D. The use of peptones as medium additives for the production of a recombinant therapeutic protein in high density perfusion cultures of mammalian cells. Cytotechnology. 2000 Feb;32(2):157-67. doi: 10.1023/A:1008196521213. PMID: 19002977; PMCID: PMC3449690.
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SERUM ALBUMIN REGENERATION AS EFFECTED BY INTRAVENOUSLY AND ORALLY ADMINISTERED PROTEIN HYDROLYSATES.

The Journal of clinical investigation

Cox WM, Mueller AJ.
PMID: 16695172
J Clin Invest. 1944 Nov;23(6):875-9. doi: 10.1172/JCI101561.

No abstract available.

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Cox WM, Mueller AJ. SERUM ALBUMIN REGENERATION AS EFFECTED BY INTRAVENOUSLY AND ORALLY ADMINISTERED PROTEIN HYDROLYSATES. J Clin Invest. 1944;23(6):875-9doi: 10.1172/JCI101561.
Cox, W. M., & Mueller, A. J. (1944). SERUM ALBUMIN REGENERATION AS EFFECTED BY INTRAVENOUSLY AND ORALLY ADMINISTERED PROTEIN HYDROLYSATES. The Journal of clinical investigation, 23(6), 875-9. https://doi.org/10.1172/JCI101561
Cox, W M, and Mueller, A J. "SERUM ALBUMIN REGENERATION AS EFFECTED BY INTRAVENOUSLY AND ORALLY ADMINISTERED PROTEIN HYDROLYSATES." The Journal of clinical investigation vol. 23,6 (1944): 875-9. doi: https://doi.org/10.1172/JCI101561
Cox WM, Mueller AJ. SERUM ALBUMIN REGENERATION AS EFFECTED BY INTRAVENOUSLY AND ORALLY ADMINISTERED PROTEIN HYDROLYSATES. J Clin Invest. 1944 Nov;23(6):875-9. doi: 10.1172/JCI101561. PMID: 16695172; PMCID: PMC435410.
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