Water-holding capacity of enzymatic protein hydrolysates: A study on the synergistic effects of peptide fractions

Suleivys M. Nuñez; Constanza Cárdenas; Pedro Valencia; Yunesky Masip; Marlene Pinto; Sergio Almonacid

doi:10.1016/j.lwt.2021.112357

Water-holding capacity of enzymatic protein hydrolysates: A study on the synergistic effects of peptide fractions

Suleivys M. Nuñez, Constanza Cárdenas, Pedro Valencia, Yunesky Masip, Marlene Pinto, Sergio Almonacid

SCHOOL OF MECHANICAL ENGINEERING

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

Abstract

The synergistic effects of peptides in bovine skin gelatin hydrolysate (BSGH) on the water-holding capacity (WHC), measured as cooking loss, were studied. These peptides were isolated from the hydrolysate in fractions with different hydrophobicities by reversed-phase chromatography on C18 separation columns. Each peptide fraction was included in the meat matrix at various concentrations for the study of water retention. The fraction with the highest WHC (F5) was obtained. The experimental design consisted of a central compound design with axial points; the independent variables were X₁ (ingredient concentration in the meat sample) and X₂ (concentration of fraction F5 in the ingredient). The dependent variable was cooking loss. The WHC studies showed substantial synergistic effects occurred between the fractions within the BSGH, and the peptide fractions reduced the cooking loss by 62.96% with respect to a sample without the ingredient. However, a decrease of 42.26% was observed for the F5 fraction. This fraction corresponds to the highest WHC applied for the concentration of 3 g/100 g. The results suggest a synergistic WHC effect of the peptides present in the BSGH since this effect was significantly reduced (p ≤ 0.05) when the peptide fractions were separated.

Original language	English
Article number	112357
Journal	LWT
Volume	152
DOIs	https://doi.org/10.1016/j.lwt.2021.112357
State	Published - Dec 2021

Keywords

Central design composed
Cooking loss
Gelatin hydrolysate
Hydrophobicity
Polyphosphates

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10.1016/j.lwt.2021.112357

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title = "Water-holding capacity of enzymatic protein hydrolysates: A study on the synergistic effects of peptide fractions",

abstract = "The synergistic effects of peptides in bovine skin gelatin hydrolysate (BSGH) on the water-holding capacity (WHC), measured as cooking loss, were studied. These peptides were isolated from the hydrolysate in fractions with different hydrophobicities by reversed-phase chromatography on C18 separation columns. Each peptide fraction was included in the meat matrix at various concentrations for the study of water retention. The fraction with the highest WHC (F5) was obtained. The experimental design consisted of a central compound design with axial points; the independent variables were X1 (ingredient concentration in the meat sample) and X2 (concentration of fraction F5 in the ingredient). The dependent variable was cooking loss. The WHC studies showed substantial synergistic effects occurred between the fractions within the BSGH, and the peptide fractions reduced the cooking loss by 62.96% with respect to a sample without the ingredient. However, a decrease of 42.26% was observed for the F5 fraction. This fraction corresponds to the highest WHC applied for the concentration of 3 g/100 g. The results suggest a synergistic WHC effect of the peptides present in the BSGH since this effect was significantly reduced (p ≤ 0.05) when the peptide fractions were separated.",

keywords = "Central design composed, Cooking loss, Gelatin hydrolysate, Hydrophobicity, Polyphosphates",

author = "Nu{\~n}ez, {Suleivys M.} and Constanza C{\'a}rdenas and Pedro Valencia and Yunesky Masip and Marlene Pinto and Sergio Almonacid",

note = "Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

year = "2021",

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doi = "10.1016/j.lwt.2021.112357",

language = "English",

volume = "152",

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T2 - A study on the synergistic effects of peptide fractions

AU - Nuñez, Suleivys M.

AU - Cárdenas, Constanza

AU - Valencia, Pedro

AU - Masip, Yunesky

AU - Pinto, Marlene

AU - Almonacid, Sergio

PY - 2021/12

Y1 - 2021/12

N2 - The synergistic effects of peptides in bovine skin gelatin hydrolysate (BSGH) on the water-holding capacity (WHC), measured as cooking loss, were studied. These peptides were isolated from the hydrolysate in fractions with different hydrophobicities by reversed-phase chromatography on C18 separation columns. Each peptide fraction was included in the meat matrix at various concentrations for the study of water retention. The fraction with the highest WHC (F5) was obtained. The experimental design consisted of a central compound design with axial points; the independent variables were X1 (ingredient concentration in the meat sample) and X2 (concentration of fraction F5 in the ingredient). The dependent variable was cooking loss. The WHC studies showed substantial synergistic effects occurred between the fractions within the BSGH, and the peptide fractions reduced the cooking loss by 62.96% with respect to a sample without the ingredient. However, a decrease of 42.26% was observed for the F5 fraction. This fraction corresponds to the highest WHC applied for the concentration of 3 g/100 g. The results suggest a synergistic WHC effect of the peptides present in the BSGH since this effect was significantly reduced (p ≤ 0.05) when the peptide fractions were separated.

AB - The synergistic effects of peptides in bovine skin gelatin hydrolysate (BSGH) on the water-holding capacity (WHC), measured as cooking loss, were studied. These peptides were isolated from the hydrolysate in fractions with different hydrophobicities by reversed-phase chromatography on C18 separation columns. Each peptide fraction was included in the meat matrix at various concentrations for the study of water retention. The fraction with the highest WHC (F5) was obtained. The experimental design consisted of a central compound design with axial points; the independent variables were X1 (ingredient concentration in the meat sample) and X2 (concentration of fraction F5 in the ingredient). The dependent variable was cooking loss. The WHC studies showed substantial synergistic effects occurred between the fractions within the BSGH, and the peptide fractions reduced the cooking loss by 62.96% with respect to a sample without the ingredient. However, a decrease of 42.26% was observed for the F5 fraction. This fraction corresponds to the highest WHC applied for the concentration of 3 g/100 g. The results suggest a synergistic WHC effect of the peptides present in the BSGH since this effect was significantly reduced (p ≤ 0.05) when the peptide fractions were separated.

KW - Central design composed

KW - Cooking loss

KW - Gelatin hydrolysate

KW - Hydrophobicity

KW - Polyphosphates

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ER -

Water-holding capacity of enzymatic protein hydrolysates: A study on the synergistic effects of peptide fractions

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Keywords

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