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The aim of this study was to investigate the antioxidant effect of cucumber hydrolyzed protein (Holothuria leucospilota) and its effect on microbial and chemical properties of silver carp (Hypophthalmichthys molitrix) at refrigerator temperature. Enzymatic digestion of cucumber muscle was performed using alkalase enzyme (1.5% of weight of raw material, 55 °C and 4hr). Surimi was prepared from silver carp fillet and added to it at two concentrations of 0.5 and 0.1 mg/ kg of hydrolyzed protein. Antioxidant activity, peroxide value (PV), total volatile nitrogen bases (TVB-N), thiobarbituric acid (TBA), pH, volatile fatty acids (FFA), aerobic mesophilic bacterial count and psychrotroph bacteria on 0, 3, 6, 9, 12 and 15 days were performed. The rate of free radical scavenging by cucumber hydrolyzed protein at 0.5 and 0.1 mg/ kg was 92.24% and 62.11%, respectively, which showed a higher value than the commercial antioxidant BHT (p< 0.05). The amount of peroxide in the treatment was 0.1 mg/ kg until the ninth day and in the treatment of 0.5 mg/ kg until the twelfth day was within the allowable range. The results of TVB-N, TBA, FFA, aerobic mesophilic bacterial and psychrophilic bacteria in both treatments and on the days of the study did not exceed the allowable limit. This study showed that cucumber hydrolyzed protein is able to control bacterial load and oxidation process in silver carp surimi. Treatments containing cucumber hydrolyzed protein could increase the shelf life of surimi for 9 days compared to the control treatment.

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About 8100 tons of tomato pulp is produced annually by factories, which in many cases are eliminated from the consumption chain, regardless of their uses. Tomato waste can be used as a new protein source for the production of hydrolyzad protein. Therefore, in this study, by adding the tomato seed protein hydrolyzate to sausage formulation as a functional ingredient, its effect on physicochemical properties including residual nitrite, color, and sausage texture during storage period was investigated. The results showed that the samples containing hydrolyzed protein had less residual nitrite than the control sample, and over time, the residual nitrite content was reduced in all samples. Also, the brightness and redness indicators of the product increased over time. The results of this study showed that the tomato seed protein hydrolyzate with good nitrite inhibition activity can be used as a functional ingredient 

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Bioactive peptides are special protein components that have a significant effect on human body function. In this study, the effect of proteins and peptides resulting from the hydrolysis of amaranth proteins (total protein, albumin, and globulin) at levels 1 to 5% and different hydrolysis times (0.5, 1.5, 3, and 5 hours) on The properties of sourdough and the quality of bread were investigated. The results showed that the peptides obtained by hydrolysis of total amaranth protein in 3 hours had the greatest effect on the growth of Lactobacillus Plantarum (PTCC 1896) (11.40 Log CFU / mL) and Saccharomyces cerevisiae (PTCC 5052)  (8.32 Log CFU / mL) in vitro. These microbes are the main flora of sourdough and different amounts of peptides on their growth were statistically significant compared to the control sample. The titratable acidity and pH ‌ after 16 hours of fermentation at 30 ° C in the wet dough containing 5% peptide were 13.33 mL NaOH and 4.6, respectively, which was higher than other treatments. The highest amount of water activity, specific volume, titratable acidity, and the lowest enthalpy in bread was prepared from sourdough containing 3% peptide. Therefore, bread made from sourdough containing 3% peptides was selected as the best treatment to increase the quality of bread.

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Enzymatic hydrolysis is one of the methods used to improve the functional and nutritional properties of food proteins. Considering the effect that hydrolyzed proteins have on the functional and health-giving properties of food, in this research, using Protamax and Bromelain enzymes, the protein obtained from the clover sprout was hydrolyzed and the effect of this process on the antioxidant properties (inhibition DPPH and ABTS free radicals activities) and their functional characteristics (solubility, foaming and emulsification) were investigated. Then the hydrolyzed protein was micro-encapsulated by nanoliposome and its characteristics were analyzed. According to the results, the sum of hydrophobic and aromatic amino acids for Protamax and Bromelain enzymes were 40.41, 37.91, 12.35 and 11.46, respectively. Also, among the enzymes, Protamax enzyme was able to produce hydrolyzable protein with a higher degree of hydrolysis, protein content, antioxidant properties and higher functional properties, and also increasing the hydrolysis time had a positive effect on the aforementioned characteristics. Therefore, the protein hydrolyzed by Protamax enzyme and time 60 minutes was covered by nanoliposome, the results related to the size of the particles carrying peptides equal to 93.64±3.37 nm, zeta potential equal to 42.1±1.38 8-mV and microcoating efficiency was 68.73±2.37%. The results of the present research showed nano protein can be a useful approach for direct application of clover sprout peptides with antioxidant capacity in food products.
 

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In this study, the effect of temperature and storage time on biological activity and physicochemical stability of nanovesicles (liposomes and niosomes) containing bee pollen hydrolyzed protein obtained from alcalase and pepsin enzymatic hydrolysis was evaluated. 0.2% chitosan was used to coat nanoliposomes. DPPH radical scavenging power, ferric ion reducing power, ACE scavenging power, particle size, particle dispersion index, zeta potential, encapsulation efficiency and release rate of hydrolyzed proteins from nanovesicles during 28 days storage at refrigerator and ambient temperature were investigated. Results of DLS showed that the size of nanovesicles increased significantly by loading with hydrolyzed protein and coated with chitosan (P<0.05). Chitosan coated nanoliposomes had the highest amount of PDI. The zeta potential of nanovesicles reached the highest value by coating with chitosan. Chitosan coated nanoliposomes had the highest encapsulation efficiency. After 28 days, the size of coated and uncoated nanovesicles increased 2-26 times.The encapsulation efficiency of nanonisomes and uncoated nanoliposomes showed the lowest and highest decrease, respectively. The values of the measured factors during storage at the refrigerator were significantly lower than ambient temperature (P<0.05). The decline in the antioxidant activities of nanovesicles was significantly prevented by loading hydrolyzed proteins and coating the nanovesicles with chitosan. The ACE inhibition was lower in the nanoliposomes as compared with the nanoniosomes. After 28 days, the ACE inhibition activity of the loaded in nanoliposomes without coating chitosan decreased slightly. These findings are of great importance for designing and developing nutritious foods containing hydrolyzed protein.
 

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