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- 저자 : Norfahana Abd-Talib (검색결과 2 건)
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Bioactive Peptides and Its Alternative Processes: A Review
Norfahana Abd-Talib,Emmy Liza Anak Yaji,Nur Suraya Abd Wahab,Nadia Razali,Kelly Yong Tau Len,Jumardi Roslan,Nazamid Saari,Khairul Faizal Pa’ee 한국생물공학회 2022 Biotechnology and Bioprocess Engineering Vol.27 No.3
Bioactive peptides are molecules of paramount importance with significant health benefits. These bioactive peptides extracted from various food sources demonstrated significant bioactivity and potency, including angiotensinconverting enzyme inhibitors, antioxidants, opioids, and antimicrobials. However, various challenges hindered the industrial-scale production of peptides, such as the sensory performance of peptides due to bitterness, low peptides bioavailability and yield, minimal human tests, unconfirmed molecular mechanisms, and the sustainability of the resources for mass production. The emerging alternative processes such as high hydrostatic pressure, microwave, ultrasound, sub- and supercritical fluids are selectively beneficial, albeit time-consuming and expensive. The diversity of the properties of bioactive peptides complicates the design of the appropriate purification steps, particularly for novel peptides. The integrative process by coupling the production and purification of bioactive peptides to a single integrative system can be a way forward for bioactive peptides production with high purity, potency, and cost-effectiveness. Thus, the review provides a comprehensive insight into the current status, trends, and challenges of bioactive peptide production through conventional and emerging processes. Meanwhile, the potential technological leap through integrative processes is also featured as the sustainability of the process must be assured.
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Muhammad Nazirulzahin Mohd Hashim,Norfahana Abd-Talib,Emmy Liza Anak Yaji,Yong Tau Len Kelly,Nadia Razali,Khairul Faizal Pa’ee 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.1
Acrylamide and 5-hydroxymethylfurfural(HMF) is the product of the Maillard reaction and itsaccumulation may lead to adverse health effects. Hence,this paper aims to study the effect of L-asparaginasetreatment (E100 U/kg and E500 U/kg), frying temperatures(180 C, 190 C, 200 C) and times (2 min, 3 min, 5 min,7 min) on acrylamide and HMF content after the fryingprocess of curry puff skin. Colour development, moisturecontent, water activity analysis and sensory evaluationwere also carried out. Frying condition at 190 C for 5 minproduced desirable attributes through sensory evaluation. Furthermore, the enzyme reduced the acrylamide and HMFlevel to 2500 lg/kg and 230 lg/kg respectively. Fryingtemperature plays a crucial role in acrylamide decompositionleading to the reduction of acrylamide content. Therefore, the use of this enzyme is plausible for thereduction of acrylamide and HMF in puff skin withoutaltering the original quality.
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