Hydrolysates from food by-products allow higher cell growth and metabolic activity than commercially available serum in skeletal muscle culture can potentially be used to produce a tailor-made serum-free media.

A major challenge for successful cultured meat production is the requirement large quantities of skeletal muscle satellite cells (MuSCs). Commercial microcarriers (MCs), such as Cytodex®1, enable extensive cell expansion by offering a surface-to-volume ratio. However, cell-dissociation step post makes less efficient. solution using food-grade MCs made sustainable raw materials that do not require dissociation and can be included in final product. This study aimed to produce from food...

In the presented study, Fourier-transform infrared (FTIR) spectroscopy is used to predict average molecular weight of protein hydrolysates produced from protein-rich by-products food industry using commercial enzymes. Enzymatic hydrolysis a well-established method for production formulations, recognized its potential valorize food-processing by-products. The monitoring such processes still significant challenge as existing classical analytical methods are not easily applicable industrial...

Fourier transform infrared spectroscopy (FTIR) is a powerful analytical tool that has been used for protein and peptide characterization decades. In the present study, objective was to investigate if FTIR can be predict collagen content in hydrolyzed samples. All samples were obtained from enzymatic hydrolysis (EPH) of poultry by-products providing span 0.3% 37.9% (dry weight), analysis performed using dry film FTIR. Since nonlinear effects revealed by calibration standard partial least...

Abstract In this study we explore the potential of using Fourier-transform infrared (FTIR) spectra trifluoroacetate-protein and peptide complexes for monitoring proteolytic reactions. The idea treating dry-films protein hydrolysates with trifluoroacetic acid (TFA) prior to FTIR analysis is based on unique properties TFA. By adding a large excess TFA hydrolysate samples, possible protonation sites proteins peptides will be saturated. addition, has low boiling point when protonated as well...

The aim of this study was to investigate the role compositional variations in side-streams from chicken and turkey industry on product characteristics after enzymatic protein hydrolysis (EPH). Variation obtained using four raw materials, namely carcasses, mechanically deboned residues. Alcalase 2.4 L, Corolase 2TS Flavourzyme, three commercial proteases with different specificities, were used impact protease choice characteristics. Besides yield, effects such as nutrient amino acid...

Enzymatic protein hydrolysis (EPH) is an invaluable process to increase the value of food processing by-products. In current work aim was study role standard thermal inactivation in collagen solubilization during EPH poultry Hundred and eighty hydrolysates were produced using two proteases (stem Bromelain Endocut-02) collagen-rich by-products (turkey tendons carcasses). Thermal performed with without sediment effect heat on solubilization. A large difference molecular weight distribution...

A study of the effects single and combined protease hydrolysis on myofibrillar versus collagenous proteins poultry by-products has been conducted. The aim was to contribute with knowledge for increased value creation all constituents these complex by-products. rational approach implemented selecting proteases exhibiting most different activity towards major protein-rich mechanically deboned chicken residue (MDCR). An initial screening 18 meat, turkey tendons MDCR Based weight yield, size...

Abstract Benchtop diffusion nuclear magnetic resonance (NMR) spectroscopy was used to perform quantitative monitoring of enzymatic hydrolysis. The study aimed test the feasibility technology characterize hydrolysis processes in real time. Diffusion ordered (DOSY) measure signal intensity and apparent self‐diffusion constant solubilized protein hydrolysate. NMR technique tested on an reaction red cod, a lean white fish, by endopeptidase alcalase at 50°C. Hydrolysate samples were manually...

UHT milk is stable towards spoilage for months, but chemical and enzymatic reactions occur during storage. This study evaluated whether changes over storage (at 4, 20 or 30 °C, 30–90 d) of regular as well lactose-reduced were discernible by untrained trained sensory panelists, which physicochemical parameters they associated with. Most low magnitude, such significant increases in non-protein nitrogen (in both types) lactulose milk). However, the color noticeably changed due to browning....

The title compounds, [CdBr 2 (C 12 H 10 N 4 O)]·CH 3 OH, (I), and [CdI O)], (II), are cadmium bromide iodide complexes of the ligand ( E )- ′-(pyridin-2-ylmethylene)picolinohydrazide. Complex (I) crystallizes as methanol monosolvate. In both Cd 2+ cation is ligated by one O atom two atoms tridentate ligand, anions forming a Br pentacoordination sphere for an I with distorted square-pyramidal geometry. crystal complex molecules linked pairs N—H...O O—H...Br hydrogen bonds, involving solvent...

In the title salt, [Zn(C(22)H(24)N(4)O)(CH(3)CN)][Zn(ClO(4))(C(22)H(24)N(4)O)(CH(3)CN)](ClO(4))(3), two differently coordinated zinc cations occur. first complex, metal ion is by N,N',N'',O-tetra-dentate acetamide ligand and an acetonitrile N atom, generating approximate trigonal-bipyramidal coordination geometry, with O atom in equatorial site axial site. second complex ion, a perchlorate also bonded to distorted trans-ZnO(2)N(4) octa-hedron. Of uncoordinating ions, one lies on...