Vegetable enzyme

Hydrolyzed Vegetable Protein. To modify functional properties, vegetable proteins such as those derived from soybean and other oil seeds can be hydrolyzed by acids or enzymes to yield hydrolyzed vegetable proteins (HVP). Hydrolysis of peptide bonds by acids or proteolytic enzymes yields lower molecular weight products useful as food flavorings. However, the protein functionaHties of these hydrolysates may be reduced over those of untreated protein. 

In nature, fmctose (levulose, fmit sugar) is the main sugar in many fmits and vegetables. Honey contains ca 50 wt % fmctose on a dry basis. Sucrose is composed of one unit each of fmctose and dextrose combined to form the disaccharide. Fmctose exists in polymeric form as inulin in plants such as Jemsalem artichokes, chicory, dahlias, and dandeHons, and is Hberated by treatment with acid or enzyme. 

Bacillus thuringiensis produces a variety of organic compounds which are toxic to the larvae of certain susceptible insect hosts. Among the toxic entities are proteinaceous crystals, probably three soluble toxins, and certain enzymes. The protein material is the major toxin active in killing lepidopterous larvae. The protein is formed by the cells apparently in close synchrony with sporulation, and its nature is a constant function of bacterial strain. The mode of action of the protein is under study. The sequence of events in the pathology observed is probably solubilization of the crystal (enzymatic or physical)—>liberation of toxic unit—>alteration of permeability of larval gut wall— change in hemolymph pH—>invasion of hemolymph by spores or vegetative cells of the bacterium. 

The body maintains an antioxidant network consisting of vitamins A, C, and E, antioxidant enzymes, and a group of related compounds called coenzyme Q, for which the general formula is shown below. The n represents the number of times that a particular group is repeated it can be 6, 8, or 10. Antioxidants are molecules that are easily oxidized, so they react readily with radicals before the radicals can react with other compounds in the body. Many common foods, such as green leafy vegetables, orange juice, and chocolate, contain antioxidants, as do coffee and tea. 

There is ample evidence from both animal experiments and tissue cultures studies to show that brassica vegetables and their constituents selectively induce Phase II enzymes. Evidence for the induction of Phase II enzymes by... 

NHO c w and JEFFERY E (2001) The synergistic upregulation of phase II detoxification enzymes by glucosinolate breakdown products in cruciferous vegetables , Toxicol Appl Pharmacol, 174 146-52. 

Wettasinghe, M. et al.. Screening for phase II enzyme-indncing and antioxidant activities of common vegetables, J. Food Sci., 67, 2583, 2002. 

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