Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly.

This study aimed to evaluate the effects of dietary fibers (apple, oat, pea, and inulin) in meat loaves treated with papain enzyme. In the first step, dietary fibers were added to the products at the level of 6%. All dietary fibers decreased the cooking loss and improved the water retention capacity throughout the shelf life of the meat loaves.

Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase.

In this study, bovine meat loaves were produced with different levels of papain (0.00125%, 0.0025%, 0.

Incorporation and influence of natural gums in an alginate matrix for Serratia plymuthica immobilization and isomaltulose production.

Isomaltulose (IM) is a non-cariogenic sugar and substitute for sucrose that has been widely used in candies and soft drinks. This sugar is obtained from sucrose through enzymatic conversion, catalyzed by microbial glucosyltransferases. In this study, alternative gums, namely: gum Arabic (GA), algaroba gum (AG), and cashew gum (CG) were combined with alginate (ALG) for the immobilization of Serratia plymuthica, with the aim of improving its capability for conversion of sucrose into IM.

Isomaltulose: From origin to application and its beneficial properties - A bibliometric approach.

Consumers are concerned with the amount of sucrose added to foods and its effects on human health. One way to reduce this concern is through the consumption of sucrose substitutes, such as isomaltulose. Isomaltulose is an alternative sugar that should be regarded by the food industry as much healthier than sucrose, due to its beneficial properties; these include, low glycemic index and slow hydrolysis, prebiotic potential, and low cariogenic potential.

Sequential optimization strategy for the immobilization of Erwinia sp. D12 cells and the production of isomaltulose with high stability and prebiotic potential.

Isomaltulose is a potential substitute for sucrose, with a high stability and prebiotic potential, for wide use in candies and soft drinks. This sugar is obtained from sucrose through enzymatic conversion using microbial glucosyltransferases. This work aimed to optimize a matrix to immobilize glucosyltransferase producing Erwinia sp.

O-ATRP synthesized poly(β-pinene) blended with chitosan for antimicrobial and antioxidant bio-based films production.

Antioxidant and antimicrobial activities are important characteristics of active film packaging designed to extend food preservation. In this study, functional bio-based films were produced using different concentrations of antioxidant poly(β-pinene) bio-oligomer synthesized via organocatalyzed atom transfer radical polymerization (O-ATRP) and blended with chitosan of different molecular weights. The structural, mechanical, thermal, solubility, antioxidant, and antimicrobial properties of the films were investigated.

L-asparaginase from spp.: effects of production process and biochemical parameters.

L-asparaginases prevent the formation of acrylamide, a substance commonly found in foods subjected to heat and that also contains reducing sugars and L-asparagine. This work aimed to select a strain of spp. able to produce L-asparaginase and to optimize the fermentation parameters, the partial purification and biochemical characterization were also performed.

Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats.

This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in combination with edible fats. We show the impact of transglutaminases (TGs; SB6 and commercial), glycerol (Gly), soy lecithin (Lec) and linoleic acid (LA) on the micro- and nanostructure of health promoting solid foods created from LPI and fats blends. 3-D tomographic images of LPI with TG revealed that SB6 contributed to an exceptional bubble spatial organization.

Immobilization of Serratia plymuthica by ionic gelation and cross-linking with transglutaminase for the conversion of sucrose into isomaltulose.

Isomaltulose is an alternative sugar obtained from sucrose using some bacteria producing glycosyltransferase. This work aimed to optimize conditions for the immobilization of Serratia plymuthica through ionic gelation and cross-linking by transglutaminase using the sequential experimental strategy for the conversion of sucrose into isomaltulose. The effect of five variables (concentrations of cell mass, alginate, gelatin, transglutaminase, and calcium chloride) was studied, as well as the interactions between them on the matrix composition for the S.

Fungal L-asparaginase: Strategies for production and food applications.

L-asparaginase (L-asparagine amidohydrolase EC 3.5.1.

l-Asparaginase from spp.: production based on kinetics, thermal stability and biochemical characterization.

This study describes the production of native l-asparaginases by submerged fermentation from strains and provides the biochemical characterization, kinetic and thermodynamic parameters of the three ones that stood out for high l-asparaginase production. For comparison, the commercial fungal l-asparaginase was also studied. Both commercial and l-asparaginase from CCT 3940 showed optimum activity and stability in the pH range from 5 to 8 and the asparaginase from LBA 02 was stable in a more alkaline pH range.

Optimization of the enzymatic hydrolysis of rice protein by different enzymes using the response surface methodology.

The optimization of the enzymatic hydrolysis of rice protein was determined using an experimental design tool. The semi-purified protease of LBA 46 and commercial protease Alcalase 2.4 L were used to produce rice hydrolysates using pH values ranging from 6 to 10 and enzyme concentrations varying from 50 to 150 U/mL.

Modification of enzymes by use of high-pressure homogenization.

High-pressure is an emerging and relatively new technology that can modify various molecules. High-pressure homogenization (HPH) has been used in several studies on protein modification, especially in enzymes used or found in food, from animal, plant or microbial resources. According to the literature, the enzymatic activity can be modulated under pressure causing inactivation, stabilization or activation of the enzymes, which, depending on the point of view could be very useful.

Microbial proteases: Production and application in obtaining protein hydrolysates.

The catalytic properties of the proteases have already allowed for their introduction into several industrial processes, such as food, chemical, pharmaceutical, etc. Recent advances in the biotechnology, particularly in the production of protein hydrolysates, have provided an important development of this area. The enzymatic hydrolysis allows for the use of different food protein sources that, after hydrolysis, can be used also as sources of bioactive peptides.

An overview of Bacillus proteases: from production to application.

Proteases have a broad range of applications in industrial processes and products and are representative of most worldwide enzyme sales. The genus Bacillus is probably the most important bacterial source of proteases and is capable of producing high yields of neutral and alkaline proteolytic enzymes with remarkable properties, such as high stability towards extreme temperatures, pH, organic solvents, detergents and oxidizing compounds. Therefore, several strategies have been developed for the cost-effective production of Bacillus proteases, including optimization of the fermentation parameters.

New Heterofunctional Supports Based on Glutaraldehyde-Activation: A Tool for Enzyme Immobilization at Neutral pH.

Immobilization is an exciting alternative to improve the stability of enzymatic processes. However, part of the applied covalent strategies for immobilization uses specific conditions, generally alkaline pH, where some enzymes are not stable. Here, a new generation of heterofunctional supports with application at neutral pH conditions was proposed.

Draft genome sequence of Streptomyces sp. strain F1, a potential source for glycoside hydrolases isolated from Brazilian soil.

Here, we show the draft genome sequence of Streptomyces sp. F1, a strain isolated from soil with great potential for secretion of hydrolytic enzymes used to deconstruct cellulosic biomass. The draft genome assembly of Streptomyces sp.

GH53 Endo-Beta-1,4-Galactanase from a Newly Isolated Bacillus licheniformis CBMAI 1609 as an Enzymatic Cocktail Supplement for Biomass Saccharification.

Galactanases (endo-β-1,4-galactanases-EC 3.2.1.

Green Propolis: Thirteen Constituents of Polar Extract and Total Flavonoids Evaluated During Six Years through RP-HPLC.

In order to verify the chemical qualities of polar extract of Green Propolis produced in the State of Minas Gerais, Brazil, was analyzed by means of RP-HPLC, the concentration of eleven flavonoids, Artepillin C and p-coumaric acid were analyzed by means of RP-HPLC. Samples were collected in the months of February, March, May, July, September, and October, during a period of six years (2008 to 2013) and the results compared with purchased standards. Artepillin C was the main constituent (80-90%) found in all samples.

Molecular cloning, overexpression, purification and crystallographic analysis of a GH43 β-xylosidase from Bacillus licheniformis.

β-Xylosidases (EC 3.2.1.

Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries.

Recent technological advances have created great interest in the use of biologically active peptides. Bioactive peptides can be defined as specific portions of proteins with 2 to 20 amino acids that have desirable biological activities, including antioxidant, anti-hypertensive, antithrombotic, anti-adipogenic, antimicrobial and anti-inflammatory effects. Specific characteristics, including low toxicity and high specificity, make these molecules of particular interest to the food and pharmaceutical industries.

Recent progress of propolis for its biological and chemical compositions and its botanical origin.

Propolis is the generic name given to the product obtained from resinous substances, which is gummy and balsamic and which is collected by bees from flowers, buds, and exudates of plants. It is a popular folk medicine possessing a broad spectrum of biological activities. These biological properties are related to its chemical composition and more specifically to the phenolic compounds that vary in their structure and concentration depending on the region of production, availability of sources to collect plant resins, genetic variability of the queen bee, the technique used for production, and the season in which propolis is produced.

Two-staged temperature and agitation strategy for the production of transglutaminase from a Streptomyces sp. isolated from Brazilian soils.

Transglutaminase catalyzes the cross-linking reaction between a glutamine residue and a free amine residue of proteins leading to the formation of protein aggregates. In this research, the effects of temperature, agitation, and aeration on the production of transglutaminase in a bench reactor by a newly isolated Streptomyces sp. from Brazilian soils were investigated using a factorial experimental design.

Potential applications of carbohydrases immobilization in the food industry.

Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz.

Immobilization of glucosyltransferase from Erwinia sp. using two different techniques.

Two different techniques of glucosyltransferase immobilization were studied for the conversion of sucrose into isomaltulose. The optimum conditions for immobilization of Erwinia sp. glucosyltransferase onto Celite 545, determined using response surface methodology, was pH 4.