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Original Articles

Storage Stability of Food Protein Hydrolysates—A Review

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Parvathy Unnikrishnan, Binsi Puthenveetil Kizhakkethil, Joshy Chalil George, Visnuvinayagam Sivam, Satyen Kumar Panda, George Ninan & Aliyamveetil Abubacker Zynudheen. (2021) Characterization of Health Beverage Fortified with Peptides from Yellowfin Tuna. Journal of Aquatic Food Product Technology 30:9, pages 1142-1158.
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Yu Fu, Yuhao Zhang, Olugbenga P. Soladoye & Rotimi E. Aluko. (2020) Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity. Critical Reviews in Food Science and Nutrition 60:20, pages 3429-3442.
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Mehdi Mogharabi-Manzari, Marjan Heydari, Salar Sadeghian-Abadi, Mahsa Yousefi-Mokri & Mohammad Ali Faramarzi. (2019) Enzymatic dimerization of phenylacetylene by laccase immobilized on magnetic nanoparticles via click chemistry. Biocatalysis and Biotransformation 37:6, pages 455-465.
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Yu Fu, Margrethe Therkildsen, Rotimi E. Aluko & René Lametsch. (2019) Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges. Critical Reviews in Food Science and Nutrition 59:13, pages 2011-2027.
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Qiang Zhang, Caie Wu, Gongjian Fan, Tingting Li & Yujun Sun. (2018) Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction. CyTA - Journal of Food 16:1, pages 238-246.
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Articles from other publishers (35)

Kudzai Chiodza & Neill J. Goosen. (2023) Evaluation of handling and storage stability of spray dried protein hydrolysates from sardine (Sardina pilchardus) processing by-products: Effect of enzymatic hydrolysis time, spray drying temperature and maltodextrin concentration. Food and Bioproducts Processing 141, pages 1-22.
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Sara H. J. Al-Shara, Ali F. M. Al-Saraj & Jasim M. S. Al-Saadi. (2023) Study of the Chemical and Rheological Properties to the Food Bars Manufactured From Milk Proteins. IOP Conference Series: Earth and Environmental Science 1225:1, pages 012052.
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Leila Najafian. (2023) A review of bioactive peptides as functional food ingredients: mechanisms of action and their applications in active packaging and food quality improvement. Food & Function 14:13, pages 5835-5857.
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Paniz Biparva, Armin Mirzapour-Kouhdasht, Shahriyar Valizadeh & Marco Garcia-Vaquero. (2023) Advanced Processing of Giant Kelp (Macrocystis pyrifera) for Protein Extraction and Generation of Hydrolysates with Anti-Hypertensive and Antioxidant Activities In Vitro and the Thermal/Ionic Stability of These Compounds. Antioxidants 12:3, pages 775.
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Ningxiang Yu, Jinhua Xu, Baozhu Huang, Xiaohua Nie, Yuanchao Lu, Qin Ye & Xianghe Meng. (2023) Partial substitution of whey protein concentrate by zein in high‐protein nutrition bars: An effective method to reduce hardening during storage. Journal of Food Science.
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Kamal Alahmad, Anwar Noman, Wenshui Xia, Qixing Jiang & Yanshun Xu. (2023) Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis). Molecules 28:2, pages 519.
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Jennifer Mildenberger, Inge Bruheim, Per Solibakke & Miroslava Atanassova. (2023) Development of a protein concentrate for human consumption by direct enzymatic hydrolysis of antarctic krill (Euphausia superba). LWT 173, pages 114254.
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Jose C. Bonilla, Jesper L. Sørensen, Amalie S. Warming & Mathias P. Clausen. (2022) Quantitative image analysis of protein foam microstructure and its correlation with rheological properties: Egg white foam. Food Hydrocolloids 133, pages 108010.
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Dasha Mihaylova, Aneta Popova, Zhivka Goranova & Pavlina Doykina. (2022) Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder. Foods 11:11, pages 1580.
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Nilesh P Nirmal, Chalat Santivarangkna, Soottawat Benjakul & Sajid Maqsood. (2022) Fish protein hydrolysates as a health-promoting ingredient—recent update. Nutrition Reviews 80:5, pages 1013-1026.
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Nilesh Prakash Nirmal, Chalat Santivarangkna, Mithun Singh Rajput, Soottawat Benjakul & Sajid Maqsood. (2022) Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 1803-1842.
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Muhammad Mustafa Abeer, Sanja Trajkovic & David J. Brayden. (2021) Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays. Biomedicine & Pharmacotherapy 144, pages 112275.
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Muhammad Sameem JAVED, Adnan AMJAD, Mohibullah SHAH, Faiz-ul- Hassan SHAH, Hasan SARDAR, Muhammad Rizwan TARIQ, Ammar Ahmad KHAN, Muhammad Wasim SAJID, Umair ALI, Muhammad AMIR & Farva NASIR. (2021) Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars. Food Science and Technology 41:3, pages 643-652.
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Jia Shi, Xin-Huai Zhao, Yu Fu & Rene Lametsch. (2021) Transglutaminase-Mediated Caseinate Oligochitosan Glycation Enhances the Effect of Caseinate Hydrolysate to Ameliorate the LPS-Induced Damage on the Intestinal Barrier Function in IEC-6 Cells. Journal of Agricultural and Food Chemistry 69:31, pages 8787-8796.
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Md. Serajul Islam, Wang Hongxin, Habtamu Admassu, Anwar Noman, Chaoyang Ma & Fu An wei. (2021) Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle ( Chinemys reevesii ) as influenced by enzymatic hydrolysis conditions . Food Science & Nutrition 9:8, pages 4031-4047.
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Sidra JABEEN, Nuzhat HUMA, Aysha SAMEEN & Muhammad Anjum ZIA. (2021) Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate. Food Science and Technology 41:suppl 1, pages 197-207.
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Nejra Omerović, Mila Djisalov, Kristina Živojević, Minja Mladenović, Jovana Vunduk, Ivanka Milenković, Nikola Ž. Knežević, Ivana Gadjanski & Jasmina Vidić. (2021) Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications. Comprehensive Reviews in Food Science and Food Safety 20:3, pages 2428-2454.
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Joanna Tkaczewska, Piotr Kulawik, Małgorzata Morawska-Tota, Marzena Zając, Paulina Guzik, Łukasz Tota, Paulina Pająk, Robert Duliński, Adam Florkiewicz & Władysław Migdał. (2021) Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People. Foods 10:4, pages 694.
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Pádraigín A. Harnedy‐Rothwell, Chris M. McLaughlin, William Crowe, Philip J. Allsopp, Emeir M. McSorley, Martin Devaney, Jason Whooley, Brian McGovern, Vadivel Parthsarathy, Finbarr P.M. O'Harte & Richard J. FitzGerald. (2020) Stability to thermal treatment of dipeptidyl peptidase‐IV inhibitory activity of a boarfish ( Capros aper ) protein hydrolysate when incorporated into tomato‐based products . International Journal of Food Science & Technology 56:1, pages 158-165.
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Sasan Jalili-Firoozinezhad, Miriam Filippi, Fatemeh Mohabatpour, Didier Letourneur & Arnaud Scherberich. (2020) Chicken egg white: Hatching of a new old biomaterial. Materials Today 40, pages 193-214.
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Fernando Henrique do Nascimento, Catharina Raquel Lemos Trazzi, Amanda Hanashiro Moraes, Caryna Moraes Velasques, Diego Miranda de Souza Costa & Jorge Cesar Masini. (2020) Construction of polymer monolithic columns in polypropylene ink‐pen tubes for separation of proteins by cation‐exchange chromatography. Journal of Separation Science 43:22, pages 4123-4130.
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Fengxian Guo, Luan Lin, Zhiyong He & Zong‐Ping Zheng. (2020) Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH. Food Science & Nutrition 8:10, pages 5275-5283.
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Hannah Mehle, Laurianne Paravisini & Devin G. Peterson. (2020) Impact of temperature and water activity on the aroma composition and flavor stability of pea ( Pisum sativum ) protein isolates during storage . Food & Function 11:9, pages 8309-8319.
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Anwar Noman, Jiang Qixing, Yanshun Xu, Sherif M. Abed, Mohammed Obadi, Abdelmoneim H. Ali, Wedad Q. AL‐Bukhaiti & Wenshui Xia. (2020) Effects of ultrasonic, microwave, and combined ultrasonic‐microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon ( Acipenser sinensis ) . Journal of Food Biochemistry 44:8.
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Yong Wang & Cordelia Selomulya. (2020) Spray drying strategy for encapsulation of bioactive peptide powders for food applications. Advanced Powder Technology 31:1, pages 409-415.
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Alexia Audebert, Sylvie Beaufils, Valérie Lechevalier, Cécile Le Floch-Fouéré, Arnaud Saint-Jalmes & Stéphane Pezennec. (2019) How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach. Journal of Food Engineering 242, pages 153-162.
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Vera Lavelli & William Kerr. 2019. Food Quality and Shelf Life. Food Quality and Shelf Life 33 54 .
Ching-Yun Kuo, Yi-Ting Cheng, Shang-Tse Ho, Chih-Chun Yu & Ming-Ju Chen. (2018) Comparison of anti-inflammatory effect and protein profile between the water extracts from Formosan sambar deer and red deer. Journal of Food and Drug Analysis 26:4, pages 1275-1282.
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Klaudia KORCZEK, Joanna TKACZEWSKA & Władysław MIGDAŁ. (2018) Antioxidant and antihypertensive protein hydrolysates in fish products - a review. Czech Journal of Food Sciences 36:3, pages 195-207.
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Justin C Banach, Stephanie Clark & Buddhi P Lamsal. (2018) Extrusion modifies some physicochemical properties of milk protein concentrate for improved performance in high-protein nutrition bars. Journal of the Science of Food and Agriculture 98:1, pages 391-399.
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Oscar Villamil, Henry Váquiro & José F. Solanilla. (2017) Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties. Food Chemistry 224, pages 160-171.
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J.C. Banach, S. Clark & B.P Lamsal. (2017) Particle Size of Milk Protein Concentrate Powder Affects the Texture of High-Protein Nutrition Bars During Storage. Journal of Food Science 82:4, pages 913-921.
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J.C. Banach, S. Clark, L.E. Metzger & B.P. Lamsal. (2016) Textural performance of crosslinked or reduced-calcium milk protein ingredients in model high-protein nutrition bars. Journal of Dairy Science 99:8, pages 6061-6070.
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J.C. Banach, S. Clark & B.P. Lamsal. (2016) Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate. Journal of Food Science 81:5, pages S1254-S1262.
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Qinchun Rao, Mary Catherine Fisher, Mufan Guo & Theodore P. Labuza. (2013) Storage Stability of a Commercial Hen Egg Yolk Powder in Dry and Intermediate-Moisture Food Matrices. Journal of Agricultural and Food Chemistry 61:36, pages 8676-8686.
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