Antioxidant and Antibacterial Peptides from Soybean Milk through Enzymatic- and Membrane-Based Technologies
Enzymatic hydrolysis of soybean milk proteins with cysteine protease papain was performed in an advanced bioreactor, operated with batch mode. In soybean milk protein hydrolysis reaction, enzyme and substrate ratio and reaction temperature were varied, ranging from 0.029:100−0.457:100 and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-12-01
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| Series: | Bioengineering |
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| Online Access: | https://www.mdpi.com/2306-5354/7/1/5 |
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| author | Arijit Nath Geremew Geidare Kailo Zsuzsanna Mednyánszky Gabriella Kiskó Barbara Csehi Klára Pásztorné-Huszár Renáta Gerencsér-Berta Ildikó Galambos Emília Pozsgai Szilvia Bánvölgyi Gyula Vatai |
| author_facet | Arijit Nath Geremew Geidare Kailo Zsuzsanna Mednyánszky Gabriella Kiskó Barbara Csehi Klára Pásztorné-Huszár Renáta Gerencsér-Berta Ildikó Galambos Emília Pozsgai Szilvia Bánvölgyi Gyula Vatai |
| author_sort | Arijit Nath |
| collection | DOAJ |
| description | Enzymatic hydrolysis of soybean milk proteins with cysteine protease papain was performed in an advanced bioreactor, operated with batch mode. In soybean milk protein hydrolysis reaction, enzyme and substrate ratio and reaction temperature were varied, ranging from 0.029:100−0.457:100 and 30−60 °C, respectively. The degree of hydrolysis of soybean milk proteins was increased with increase of enzyme and substrate (soybean milk protein) ratio. However, the degree of hydrolysis was increased due to change of reaction temperature from 30 °C to 60 °C with enzyme and substrate ratio 0.229:100 and was reduced when hydrolysis reaction was performed with enzyme and substrate ratio 0.11:100 at hydrolysis temperature 60 °C. Antioxidant capacity of enzyme-treated milk had a similar trend with degree of hydrolysis. In a later exercise, a membrane bioreactor was adopted for continuous production of antioxidant and antibacterial peptides from soybean milk. The membrane bioreactor was operated for 12 h with constant feeding. Ceramic-made tubular membrane with a pore size 20 nm was used. Application of static turbulence promoter in a membrane separation process was investigated and its positive effects, with respect to higher permeate flux and lower energy consumption in filtration process, were proven. Antioxidant capacity and antibacterial activity against <i>Bacillus cereus</i> of enzyme-hydrolyzed milk and permeate from membrane were confirmed. |
| first_indexed | 2024-03-12T19:21:00Z |
| format | Article |
| id | doaj.art-803ab571867a47979843f3863f51eb15 |
| institution | Directory Open Access Journal |
| issn | 2306-5354 |
| language | English |
| last_indexed | 2024-03-12T19:21:00Z |
| publishDate | 2019-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Bioengineering |
| spelling | doaj.art-803ab571867a47979843f3863f51eb152023-08-02T05:09:06ZengMDPI AGBioengineering2306-53542019-12-0171510.3390/bioengineering7010005bioengineering7010005Antioxidant and Antibacterial Peptides from Soybean Milk through Enzymatic- and Membrane-Based TechnologiesArijit Nath0Geremew Geidare Kailo1Zsuzsanna Mednyánszky2Gabriella Kiskó3Barbara Csehi4Klára Pásztorné-Huszár5Renáta Gerencsér-Berta6Ildikó Galambos7Emília Pozsgai8Szilvia Bánvölgyi9Gyula Vatai10Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, HungaryDepartment of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, HungaryDepartment of Food Chemistry and Nutrition, Faculty of Food Science, Szent István University, Budapest, Somlói st 14-16, HU-1118 Budapest, HungaryDepartment of Food Microbiology and Biotechnology, Faculty of Food Science, Szent István University, Budapest, Somlói st 14-16, HU-1118 Budapest, HungaryDepartment of Refrigeration and Livestock Product Technology, Faculty of Food Science, Szent István University, Ménesi st 43-45, HU-1118 Budapest, HungaryDepartment of Refrigeration and Livestock Product Technology, Faculty of Food Science, Szent István University, Ménesi st 43-45, HU-1118 Budapest, HungarySoós Ernő Water Technology Research and Development Center, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, HungarySoós Ernő Water Technology Research and Development Center, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, HungarySoós Ernő Water Technology Research and Development Center, University of Pannonia, Zrínyi M. u. 18, H-8800 Nagykanizsa, HungaryDepartment of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, HungaryDepartment of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, HungaryEnzymatic hydrolysis of soybean milk proteins with cysteine protease papain was performed in an advanced bioreactor, operated with batch mode. In soybean milk protein hydrolysis reaction, enzyme and substrate ratio and reaction temperature were varied, ranging from 0.029:100−0.457:100 and 30−60 °C, respectively. The degree of hydrolysis of soybean milk proteins was increased with increase of enzyme and substrate (soybean milk protein) ratio. However, the degree of hydrolysis was increased due to change of reaction temperature from 30 °C to 60 °C with enzyme and substrate ratio 0.229:100 and was reduced when hydrolysis reaction was performed with enzyme and substrate ratio 0.11:100 at hydrolysis temperature 60 °C. Antioxidant capacity of enzyme-treated milk had a similar trend with degree of hydrolysis. In a later exercise, a membrane bioreactor was adopted for continuous production of antioxidant and antibacterial peptides from soybean milk. The membrane bioreactor was operated for 12 h with constant feeding. Ceramic-made tubular membrane with a pore size 20 nm was used. Application of static turbulence promoter in a membrane separation process was investigated and its positive effects, with respect to higher permeate flux and lower energy consumption in filtration process, were proven. Antioxidant capacity and antibacterial activity against <i>Bacillus cereus</i> of enzyme-hydrolyzed milk and permeate from membrane were confirmed.https://www.mdpi.com/2306-5354/7/1/5soybean milkantioxidant peptideantibacterial peptideenzymatic hydrolysismembrane bioreactor |
| spellingShingle | Arijit Nath Geremew Geidare Kailo Zsuzsanna Mednyánszky Gabriella Kiskó Barbara Csehi Klára Pásztorné-Huszár Renáta Gerencsér-Berta Ildikó Galambos Emília Pozsgai Szilvia Bánvölgyi Gyula Vatai Antioxidant and Antibacterial Peptides from Soybean Milk through Enzymatic- and Membrane-Based Technologies Bioengineering soybean milk antioxidant peptide antibacterial peptide enzymatic hydrolysis membrane bioreactor |
| title | Antioxidant and Antibacterial Peptides from Soybean Milk through Enzymatic- and Membrane-Based Technologies |
| title_full | Antioxidant and Antibacterial Peptides from Soybean Milk through Enzymatic- and Membrane-Based Technologies |
| title_fullStr | Antioxidant and Antibacterial Peptides from Soybean Milk through Enzymatic- and Membrane-Based Technologies |
| title_full_unstemmed | Antioxidant and Antibacterial Peptides from Soybean Milk through Enzymatic- and Membrane-Based Technologies |
| title_short | Antioxidant and Antibacterial Peptides from Soybean Milk through Enzymatic- and Membrane-Based Technologies |
| title_sort | antioxidant and antibacterial peptides from soybean milk through enzymatic and membrane based technologies |
| topic | soybean milk antioxidant peptide antibacterial peptide enzymatic hydrolysis membrane bioreactor |
| url | https://www.mdpi.com/2306-5354/7/1/5 |
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