Results 191 to 200 of about 8,568 (228)

Alcalase Rapeseed Inhibitors: Purification and Partial Characterization

Journal of Enzyme Inhibition, 2001
Extensive rapeseed protein hydrolysate obtained sequentially with Alcalase and Flavourzyme showed inhibitory activity towards Alcalase. Inhibitory activity decreased as the hydrolytic process progressed probably by heat denaturation and/or partial protease degradation.
J, Vioque, R, Sánchez-Vioque, A, Clemente, J, Pedroche, M, Mar Yust, F, Millán   +5 more
openaire   +2 more sources

Hydrolysis of Proteins by Immobilized‐Stabilized Alcalase‐Glyoxyl Agarose

Biotechnology Progress, 2003
Abstract This paper presents stable Alcalase‐glyoxyl derivatives, to be used in the controlled hydrolysis of proteins. They were produced by immobilizing‐stabilizing Alcalase on cross‐linked 10% agarose beads, using low and high activation grades of the support and different immobilization times.
Paulo W, Tardioli, Justo, Pedroche, Raquel L C, Giordano, Roberto, Fernández-Lafuente, José M, Guisán   +4 more
openaire   +2 more sources

Reduction of Formation of Denture Plaque by a Protease (Alcalase^®)

Acta Odontologica Scandinavica, 1983
The efficacy of a protease preparation (Alcalase, Novo, Denmark) in preventing accumulation of plaque on the fitting surface of complete upper dentures was examined in a double-blind study. Seventeen denture wearers with clinically healthy oral mucosae participated in the study.
E, Budtz-Jørgensen, J, Kelstrup, S, Poulsen   +2 more
openaire   +2 more sources

CORN GLUTEN HYDROLYSIS BY ALCALASE: KINETICS OF HYDROLYSIS

Chemical Engineering Communications, 2010
In the present study, the reaction kinetics of corn gluten hydrolysis by Alcalase, a bacterial protease produced by Bacillus licheniformis, was investigated. The reactions were carried out for 10 min in 0.1 L of aqueous solutions containing 10, 20, 30, 40, and 50 g protein L−1 corn gluten at various temperature and pH values. The amount of enzyme added
Apar, Dilek, Özbek, Belma
openaire   +2 more sources

Effects of reaction variables on the hydrolysis of lean beef tissue by alcalase

Meat Science, 1984
The effects of the reaction variables, pH, time, temperature, enzyme: meat ratio and meat concentration, on the hydrolysis and solubilisation of lean meat protein by Alcalase have been determined. Experiments were performed with both dilute meat suspensions and undiluted ground meat.
G M, O'Meara, P A, Munro
openaire   +2 more sources

The foaming properties of sweet potato protein hydrolysates produced by Alcalase and Ficin

Journal of the Science of Food and Agriculture, 2023
AbstractBACKGROUNDThe processing of sweet potatoes generates a waste by‐product rich in sweet potato protein (SPP).OBJECTIVEIn this study, the effects of the concentrations of Alcalase and Ficin, hydrolysis time and pH value on the foaming properties of SPP hydrolysates (SPPHs) determined via gas sparging method were investigated.RESULTSThe results ...
Jingrong Gao, Zhong‐Sheng Tang, Shan He, Warwick Powell, Charles S Brennan   +4 more
openaire   +3 more sources

Plastein from hydrolysates of porcine hemoglobin and meat using Alcalase and papain

Food Chemistry, 2020
Plastein is defined as a protease-induced peptide aggregate and has been explored for over a century. This study investigated the effects of Alcalase and papain on plastein formation in protein hydrolysates of porcine hemoglobin and meat by measuring turbidity, particle size distribution, free amino groups and chemical interactions, as well as ...
Qian Li, Yu Fu, Longteng Zhang, Jeanette Otte, René Lametsch   +4 more
openaire   +3 more sources

Corn gluten hydrolysis by Alcalase: Calibration of pH-stat

Food and Bioproducts Processing, 2011
Abstract In the present study, pH-stat method was calibrated by TNBS and OPA reactions for control of hydrolysis of corn gluten by Alcalase. Hydrolysis experiments were conducted in a batch reactor at the temperature of 50 °C for various pH values, and at pH 7 for 40 and 60 °C.
Apar, Dilek, Özbek, Belma
openaire   +2 more sources

Antioxidant activity of alcalase hydrolysates of Spirulina proteins

2019
Spirulina microalgae are gaining increasing consideration for its pharmaceutical and nutritional (60–70% protein) virtues. Protein can be further processed to produce peptides that have functional and nutritional properties such as antihypertensive, immunomodulatory, antioxidant, hypocholesterolemic, and metal chelating activity.The purpose of this ...
Shishavan, Mina, Mirdamadi, Saeed, Ofoghi, Hamideh   +2 more
openaire   +1 more source

Technology Optimization on Preparation of Peanut Polypeptide Using Alcalase

Advanced Materials Research, 2011
In order to exploit and utilize the peanut protein resource and produce high additional value protein products, the preparation technology of peanut polypeptide from peanut protein isolate was investigated using Alcalase. The effects of influencing factors, enzyme dosage, substrate mass fraction, hydrolysis temperature, hydrolysis time and pH value, on
Li Na Yu, Qing Xuan Gong, Qing Li Yang, Jie Sun, Jie Bi, Chu Shu Zhang   +5 more
openaire   +1 more source