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The effects of ultrasonic treatment during proteolysis on kinetic characterisation of the hydrolysis of defatted wheat germ protein (DWGP), and on ACE-inhibitory activity of the hydrolysate, were investigated. The effects of ultrasonic pretreatment on the release of peptides with ACE-inhibitory were also studied. The results showed that the value of k A for DWGP hydrolysis under ultrasonic...
Proteins from Brassica sp. were prepared by alkaline extraction followed by acid precipitation. A double-enzyme (As1.398 and Flavourzyme) two-stage hydrolysis was used to hydrolyse Brassica sp. proteins, and the hydrolysates were used to generate meat-like flavourings. The effect of processing conditions on the volatile products generated from the thermal reaction between the protein hydrolysates...
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