Results 261 to 270 of about 391,863 (308)

Starch digestion retarded by wheat protein hydrolysates with different degrees of hydrolysis

Food Chemistry, 2023
Wheat protein hydrolysates (WPH) were prepared by pepsin hydrolysis for 30, 60, and 120 min (WPH30, WPH60, and WPH120). The mixed system of rice starch and WPH was hydrothermally treated to explore the effect of WPH with different degrees of hydrolysis on starch digestion. WPH reduced the first-order rate coefficient (k) of starch digestion. Especially,
Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Chang Liu, Yaoqi Tian   +4 more
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Relationship between degree of casein hydrolysis and phosphopeptide release

Journal of Dairy Research, 1997
In an approach to develop a commercial-scale process for the production of casein phosphopeptides containing the cluster sequence −SerP−SerP−SerP−Glu−Glu–, we have studied the relationship between casein hydrolysis and phosphopeptide release. The degrees of hydrolysis (DH) of casein using Novo trypsin PTN 3.0 S and pancreatin 4NF independently ...
N J, Adamson, E C, Reynolds
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Enzymatic Hydrolysis of Casein: Effect of Degree of Hydrolysis on Antigenicity and Physical Properties

Journal of Food Science, 1992
ABSTRACT Casein was enzymatically hydrolyzed for potential use in a hypoallergenic infant formula. Samples from the digest at different hydrolysis time (HT) intervals were tested for antigenicity, hydrophobicity, net charge (zeta potential), and emulsifying activity.
MOHAMED I. MAHMOUD, WILLIAM T. MALONE, CHRISTOPHER T. CORDLE   +2 more
openaire   +1 more source

Acid hydrolysis of carboxymethylcellulose of low degree of substitution

Colloid & Polymer Science, 1990
Cotton cellulose was swollen in a sodium hydroxide solution and carboxymethylated by a two-bath method for different periods of time for each process. The kinetics of acid hydrolysis and the crystallinity of the swollen and carboxymethylated samples were measured.
J. Borsa, I. T�nczos, I. Ruszn�k
openaire   +1 more source

Effect of zirconium hydrolysis degree on the dielectric properties of PbZrO3

Journal of Materials Science: Materials in Electronics, 2021
In this study, the dielectric properties of PbZrO3 thin films are studied as a function of the water/acetic acid solvent ratio of the precursor sol–gel solution. By increasing the water ratio from 35/65 to 85/15, the saturation polarization increases from 24.3 to 27.2 µC/cm2 and the antiferroelectric–ferroelectric field transition (EAF) from 528 to 564
Coulibaly, Mamadou, Borderon, Caroline, Renoud, Raphaël, Gundel, Hartmut   +3 more
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Pectin Hydrolysis:  Effect of Temperature, Degree of Methylation, pH, and Calcium on Hydrolysis Rates

Journal of Agricultural and Food Chemistry, 1998
The rate of acid hydrolysis of pectin at pH 3 decreased as the degree of pectin methylation (DM) increased. Acid hydrolysis rates for polypectate (
Sandra M. Krall, Roger F. McFeeters
openaire   +1 more source

Improved Method for Determining Food Protein Degree of Hydrolysis

Journal of Food Science, 2001
ABSTRACT When producing hydrolyzed proteins, it is important to determine the degree of hydrolysis (DH). The trinitro‐benzene‐sulfonic acid (TNBS) method is well established with regard to enzymatic hydrolysis.
P.M. Nielsen, D. Petersen, C. Dambmann
openaire   +1 more source

Estimation of Degree of Hydrolysis of Protein Hydrolysates by Size Exclusion Chromatography

Food Analytical Methods, 2021
Estimating the degree of hydrolysis (DH) of commercial protein hydrolysates from their molecular weight (MW) median values generated by high performance size exclusion chromatography with UV detection (HPSEC/UV) was evaluated. DH is defined as the proportion (%) of cleaved peptide bonds in a protein hydrolysate. Several methods for DH determination are
Ding Yi, Qi Lin, Paul W. Johns
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Swelling Degree of Cellulose Materials and Hydrolysis Rate with Cellulase

Textile Research Journal, 1968
We investigated some relationships between the hydrolysis rate with cellulase and the swelling degree of the cellulose fibers of different samples. The water retention value (WRV) determined by the centrifugal method was used as a measure of the swelling degree.
Yoshitaka Ogiwara, Kenichiro Arai
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Effect of degree of hydrolysis on the bioavailability of corn gluten meal hydrolysates

Journal of the Science of Food and Agriculture, 2014
AbstractBACKGROUNDUnder the situation that the shortage of proteins and large quantity of corn gluten meal (CGM), which is a superior protein resource, is under‐exploited, the enzymatic hydrolysis of CGM was employed to improve its bioavailability because of its special amino acid composition.RESULTSThe apparent faecal digestibility and true faecal ...
Jian, Jin, Haile, Ma, Cunshan, Zhou, Min, Luo, Wan, Liu, Wenjuan, Qu, Ronghai, He, Lin, Luo, Abu El-Gasim A, Yagoub   +8 more
openaire   +2 more sources