Results 31 to 40 of about 391,863 (308)

Obtention and uses of protein hydrolysates

Grasas y Aceites, 2001
A review on the obtention of plant protein hydrolysates for food use has been carried out. First, the components and factors that participate in the hydrolysis are described.
Javier Vioque, Alfonso Clemente, Justo Pedroche, María del Mar Yust, Francisco Millán   +4 more
doaj   +1 more source

Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates [PDF]

, 2007
This study describes the characterisation of whey protein hydrolysates obtained from tryptic hydrolysis to assess their application as ingredients with angiotensin-converting-enzyme (ACE) inhibitory action.
Ferreira, I. M. P. L. V. O., Gonçalves, M. P., Mota, M. V. T., Pereira, A., Pinho, O., Rocha, Cristina M. R., Tavares, P., Teixeira, J. A., Torres, D.   +8 more
core   +1 more source

Interfacial and Emulsifying Properties of Soybean Peptides with Different Degrees of Hydrolysis

Journal of Oleo Science, 2015
In this study, the effects of the degree of hydrolysis on the interfacial and emulsifying properties of soybean peptides were evaluated based on surface and interfacial tension, dynamic light scattering (DLS), and freeze-fracture transmission electron microscopy (FF-TEM) analyses. Of the five evaluated soybean peptides (SP95, SP87, SP75, SP49, and SP23)
Tomohiro, Imura, Mio, Nakayama, Toshiaki, Taira, Hideki, Sakai, Masahiko, Abe, Dai, Kitamoto   +5 more
openaire   +3 more sources

Methodology for Determining Degree of Hydrolysis of Proteins in Hydrolysates: A Review [PDF]

Journal of AOAC INTERNATIONAL, 2010
Abstract Degree of hydrolysis (DH) is defined as the proportion of cleaved peptide bonds in a protein hydrolysate. Several methods exist for determining DH; the most commonly used of these include the pH-stat, trinitrobenzenesulfonic acid (TNBS), o-phthaldialdehyde (OPA), trichloroacetic acid soluble nitrogen (SN-TCA), and formol ...
openaire   +2 more sources

Bitterness in sodium caseinate hydrolysates: role of enzyme preparation and degree of hydrolysis [PDF]

Journal of the Science of Food and Agriculture, 2017
AbstractBACKGROUNDEnzymatic hydrolysis of sodium caseinate (NaCas) may lead to the development of bitterness. Careful selection of hydrolysis conditions (i.e. enzyme preparation and duration) yielding different degrees of hydrolysis (DH) may aid in the development of low bitterness.RESULTSEighteen NaCas hydrolysates were generated with four enzyme ...
O'Sullivan, Dara, Nongonierma, Alice B., Fitzgerald, Richard J.   +2 more
openaire   +2 more sources

A novel enzymatic approach to nanocrystalline cellulose preparation [PDF]

, 2018
In this work, conditions for an enzymatic pretreatment prior to NCC isolation from cotton linter were assessed. Different cellulase doses and reaction times were studied within an experimental design and NCC were obtained. At optimal enzymatic conditions
Beltramino, Facundo, Roncero Vivero, María Blanca, Valls Vidal, Cristina, Vidal Lluciá, Teresa   +3 more
core   +2 more sources

Tin dioxide sol-gel derived thin films deposited on porous silicon [PDF]

, 1996
Undoped and Sb-doped SnO2 sol¿gel derived thin films have been prepared for the first time from tin (IV) ethoxide precursor and SbCl3 in order to be utilised for gas sensing applications where porous silicon is used as a substrate.
Berg, A. van den, Buiu, O., Cobianu, C., Dascula, D., Parlog, C., Pecz, B., Savaniu, C., Varsony, E., Zaharescu, M.   +8 more
core   +6 more sources

Antioxidant activity of cowpea protein isolate hydrolyzed by pepsin [PDF]

, 2014
Antioxidant activity was studied for hydrolysates obtained from cowpea protein isolate by enzymatic hydrolysis using pepsin. Effects of 3 hydrolysis parameters: pH, temperature, and time were analysed using response surface methodology.
Minka, S., Mune Mune, M., Saxena, D.
core   +1 more source

High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

Molecules, 2020
Edible insects have garnered increased interest as alternative protein sources due to the world’s growing population. However, the allergenicity of specific insect proteins is a major concern for both industry and consumers.
Abir Boukil, Véronique Perreault, Julien Chamberland, Samir Mezdour, Yves Pouliot, Alain Doyen   +5 more
doaj   +1 more source

Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained [PDF]

, 2016
In this work, the effects of operating parameters on the modulation of peptide profiles obtained during enzymatic hydrolysis of whey protein concentrates (WPC) with a commercial enzyme (Alcalase 2.4L AF) were analyzed.
Ceruti, Roberto Julio, Fenoglio, Cecilia Lorena, Mammarella, Enrique José, Manzo, Ricardo Martín, Sihufe, Guillermo Adrian, Vierling, Noelia   +5 more
core   +1 more source