Results 171 to 180 of about 20,947 (210)

Effect of transglutaminase cross‐linking on debittering of Alaska pollock frame hydrolysate

International Journal of Food Science & Technology, 2023
Summary The present study aimed to investigate the impact of TGase cross‐linking on the flavour characteristics, particularly focusing on its ability to reduce bitterness in enzymatically digested Alaska Pollock framework (APF) hydrolysates using Protease A ‘Amano’ 2SD (A2SD) and Protease A ‘Amano’ 6SD (A6SD ...
Chunyu Shan, Guoqiang Wu, Ying Bu, Wenhui Zhu, Jianrong Li, Xuepeng Li   +5 more
openaire   +1 more source

Quantitative analysis of Alaska pollock in seafood products by droplet digital PCR

Food Chemistry, 2019
A highly accurate quantitative method, based on the new technique, droplet digital PCR (ddPCR), was applied to determine the content of Alaska pollock (Gadus chalcogrammus) in seafood products. Using this method, we found a linear relationship among raw sample weight, DNA concentration and DNA copy number. We also established a formula to calculate the
Eun Soo, Noh, Yeon Jung, Park, Eun Mi, Kim, Jung Youn, Park, Kil Bo, Shim, Tae-Jin, Choi, Kyoung-Ho, Kim, Jung-Ha, Kang   +7 more
openaire   +2 more sources

Dietary Alaska pollock protein alters insulin sensitivity and gut microbiota composition in rats

Journal of Food Science, 2020
Abstract Fish protein is not only nutritional but also promotes health by improving insulin sensitivity and hypercholesterolemia. Few studies have examined the relationship between gut microbiota and the enhanced insulin sensitivity due to the intake of Alaska pollock protein (APP). Hence,
Ryota Hosomi, Ayano Nishimoto, Toshihiro Kobayashi, Yuki Ikeda, Megumi Mitsui, Takaki Shimono, Seiji Kanda, Toshimasa Nishiyama, Munehiro Yoshida, Kenji Fukunaga   +9 more
openaire   +2 more sources

Growth factor‐free, angiogenic hydrogel based on hydrophobically modified Alaska pollock gelatin

Journal of Tissue Engineering and Regenerative Medicine, 2019
Angiogenesis is important for supplying oxygen and nutrients to implanted cells and organs and thereby promoting their survival. However, exogenously administered growth factors such as vascular endothelial growth factor (VEGF) have a short half-life and are unstable under physiological conditions.
Yosuke Mizuno, Tetsushi Taguchi
openaire   +2 more sources

Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi

Journal of Food Science, 2004
ABSTRACT: Thermorheological behavior of Alaska pollock (AP) and Pacific whiting (PW) surimi was evaluated during gelation at different moisture contents (80% to 95%). The temperature sweep data (storage modulus, G′, compared with temperature) for both surimi clearly indicated G’ minima. Unlike for the PW surimi,
W.B. Yoon, S. Gunasekaran, J.W. Park
openaire   +1 more source

Purification and identification of immunomodulating peptides from enzymatic hydrolysates of Alaska pollock frame

Food Chemistry, 2012
To prepare immunomodulating peptides from Alaska pollock frame (APF) hydrolysates, trypsin was employed for enzymatic hydrolysis, and the immunomodulating activities of the hydrolysates were studied using splenic lymphocytes proliferation assay. The highest activity of the hydrolysates was reached when DH ranged from 15% to 18%.
Hu, Hou, Yan, Fan, Bafang, Li, Changhu, Xue, Guangli, Yu, Zhaohui, Zhang, Xue, Zhao   +6 more
openaire   +2 more sources

Promotion of Cell Migration into a Hydrophobically modified Alaska Pollock Gelatin‐Based Hydrogel

Macromolecular Bioscience, 2019
AbstractIn situ chemically cross‐linkable hydrogels composed of hexyl group–modified Alaska pollock–derived gelatin (C6‐ApGltn) and poly(ethylene glycol)‐based four‐armed cross‐linker is developed. Water droplets are quickly absorbed into the C6‐ApGltn hydrogel in the first 10 s compared with original ApGltn (Org‐ApGltn), and the final contact angle on
Yosuke Mizuno, Tetsushi Taguchi
openaire   +2 more sources

Characterization of Protein Fractions from Immature Alaska Walleye Pollock ( Theragra chalcogramma ) Roe

Journal of Food Science, 2007
ABSTRACT:  There are good markets for mature pollock roe; however, immature pollock roe is underutilized. The physical and nutritional properties of immature pollock roe (IPR) have not been reported, which limits its potential use as a food ingredient. The objective of this study was to evaluate the physical and
P J, Bechtel, J, Chantarachoti, A C M, Oliveira, S, Sathivel   +3 more
openaire   +2 more sources

Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction

Journal of Food Science, 2005
ABSTRACT: Pretreatments with different alkalis and acids at different concentrations were used to determine their effects on gelatin extraction from Alaska pollock skin. The alkaline pretreatments with the OH concentrations lower than 0.5 mol/L removed noncollagenous proteins without significant loss of skin ...
Peng Zhou, Joe M. Regenstein
openaire   +1 more source

N‐Nitrosothiazolidine and its 4‐Carboxylic Acid in Frankfurters Containing Alaska Pollock

Journal of Food Science, 1991
ABSTRACT In marine fish of the gadoid family trimethylamine oxide can decompose to formaldehyde. It can then react with cysteine and cysteamine, that may in turn react with nitrite, if present, to form N‐nitrosothia‐zolidine‐4‐carboxylic acid (NTHZC) and N‐nitrosothiazolidine (NTHZ). The NTHZC and NTHZ content of Alaska pollock surimi‐
JOHN W. PENSABENE, WALTER FIDDLER, ROBERT A. GATES, MALCOLM HALE, MICHAEL JAHNCKE, JAN GOOCH   +5 more
openaire   +1 more source