Interaction of peptides from the enzymatic hydrolysis of soybean meal with cyclodextrins - an evaluation of bitterness reduction.

Enzymatic hydrolysis confers protein soybean meal improvement in functional and nutritional characteristics. However, hydrophobic peptides are exposed causing pronounced bitterness in the hydrolysate. The objective of this work was evaluating the interaction of peptides present in the enzymatic hydrolysate of soybean meal with α -,β and γ-cyclodextrins in order to reduce the bitterness. Each of the cyclodextrins was added in the mass fractions of 1.5%, 2.0% and 2.5% in a hydrolysate of soybean meal prepared with the enzyme Alcalase® 2.4 L at a concentration of 1% (protein / protein). Instrumental tests were performed to identify possible interactions with components. H1 NMR spectra evidence strong interactions among the aromatic and aliphatic regions of the peptides with the internal cavities of the cyclodextrins. Analysis by an electronic tongue showed that α -and &#946-cyclodextrins addition to the hydrolysate at concentrations of 1.5% and 2.0% (w/w), respectively, causes higher differences in relation to control sample. This difference was sensorially perceptible to untrained taster in one test ranking according to the bitterness of the samples, being considered less bitter than the control.A hidrólise enzimática confere às proteínas do farelo de soja melhora em características funcionais e nutricionais. No entanto, peptídeos hidrofóbicos são expostos conferindo amargor acentuado ao hidrolisado. O objetivo deste trabalho foi avaliar a interação dos peptídeos presentes no hidrolisado enzimático de farelo de soja com α-,β e γ-ciclodextrinas a fim de reduzir o amargor. Cada uma das ciclodextrinas foi adicionada nas frações mássicas de 1,5%, 2,0% e 2,5% em um hidrolisado de farelo de soja preparado com a enzima Alcalase 2,4L® na concentração de 1% (proteína/proteína). Testes instrumentais foram realizados para identificar possíveis interações entre os componentes. Espectros de RMN H1 mostraram indícios de fortes interações de regiões aromáticas e alifáticas dos peptídeos com as cavidades internas das ciclodextrinas. Análise em língua eletrônica mostrou que as α-, β-ciclodextrinas adicionadas ao hidrolisado nas concentrações de 1,5% e 2,0% (m/m), respectivamente, provocam a maior diferença em relação ao hidrolisado controle. Esta diferença foi sensorialmente perceptível a provadores não treinados em um teste de ordenação do amargor das amostras, sendo consideradas menos amargas que o controle.[35], 13

Bioethanol Production as an Alternative End for Maple Syrups with Flavor Defects

The purpose of this paper is to demonstrate the validity of an alternative route to valorize declassified maple syrups affected by flavor defects such as ropy maple syrup (RMS) and buddy maple syrup (BMS) as feedstocks for ethanol production. An acid hydrolysis treatment (0.1 M, 0.5 M, 5 M, and 10 M) was performed on the RMS to break the polysaccharide chains which are responsible for the flavor defect. The sugars and inhibitors composition of these hydrolysates were analyzed by ion chromatography and ion exclusion chromatography, respectively. Maple syrup samples were fermented by Saccharomyces cerevisiae for 96 h at 30 °C, and ethanol content was measured to determine the kinetic parameters of the process. RMS and BMS demonstrated a good potential to be used as feedstocks to produce ethanol achieving high efficiencies (RMS: 90.08%; BMS: 93.34%). The acid hydrolysis (25 min, 50 °C, with the addition of 5 M sulfuric acid solution) was effective to maximize ethanol production when using RMS as feedstock. To the best of our knowledge, it is the first time that such an approach is used to valorize declassified maple syrups

Thermal analysis of PHM, curcumin and microcapsules.

<p>(a) DSC results for freeze dried samples; (b) DSC results for spray dried samples; (c) TGA results for freeze dried samples and (d) TGA results for spray dried samples.</p

Characterisation of the samples.

<p>Characterisation of the samples.</p

FT-IR Peak assignment of arabinoxylans [35] and curcumin [36] and FT-Raman assignment peaks of curcumin [37].

<p>FT-IR Peak assignment of arabinoxylans [<a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0182948#pone.0182948.ref035" target="_blank">35</a>] and curcumin [<a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0182948#pone.0182948.ref036" target="_blank">36</a>] and FT-Raman assignment peaks of curcumin [<a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0182948#pone.0182948.ref037" target="_blank">37</a>].</p

Development of a technique for psyllium husk mucilage purification with simultaneous microencapsulation of curcumin - Fig 1

<p>SEM images: a) Freeze-dried mucilage; b) Spray-dried mucilage; c) Curcumin; d) Freeze-dried microcapsule and e) Spray-dried microcapsule.</p