Production of an extensive sunflower protein hydrolysate by sequential hydrolysis with endo- and exo-proteases. [PDF]
Grasas y Aceites, 1999 A high quality protein isolate has been obtained from defatted sunflower meal by alkaline extraction and isoelectric precipitation. Protein content was increased from 31.2 % in the defatted flour to 97 % in the protein isolate.
Alvaro Villanueva +3 more
doaj +6 more sources
Enzymatic Hydrolysis Methods of Insect Orthoptera Protein: A Systematic Review. [PDF]
Int J Food SciInsects from the Orthoptera order, such as grasshoppers and crickets, are increasingly receiving attention as potential alternative protein sources, especially due to their high protein content and biofunctional properties that can be developed through enzymatic hydrolysis processes.
Kusumah SH +4 more
europepmc +2 more sources
Valorization of the Invasive Fish Atherina boyeri (Risso, 1810) as a Source of Protein Hydrolysates with Functional and Bioactive Properties [PDF]
FoodsThe invasive fish Atherina boyeri constitutes an ecologically disruptive yet underexploited biomass with strong potential for transformation into value-added biofunctional ingredients.
Irem Ceren Kizilkoy +6 more
doaj +2 more sources
Journal of Poultry Science, 2018 The aim of this study was to optimize and characterize Flavourzyme hydrolysis conditions for the preparation of antioxidant peptides from duck meat, using response surface methodology.
Daoying Wang, Ye Zou, Zhilan Sun
exaly +3 more sources
Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications. [PDF]
J Food SciABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Ramakrishna TRB +7 more
europepmc +2 more sources
Food Chemistry: X, 2022 The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and Lactobacillus plantarum (FLF).
Huiya Xu, Naiyong Xiao, Quanyou Guo
exaly +3 more sources
Equivalent dose methodology for activity-based comparisons of protease performance during byproduct protein hydrolysis [PDF]
Food Chemistry: XAn experimental methodology to compare the hydrolysis performance of different proteases based on equivalent doses was proposed and validated. The specific activities were quantified via nonlinear fitting of the logarithmic equation to the reaction ...
Silvana Valdivia +4 more
doaj +2 more sources
Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter [PDF]
Food Chemistry: XPeanut protein hydrolysates with varying degrees of hydrolysis (DH) were prepared by using Alcalase and Flavourzyme. The enzymatic hydrolysis highly influenced a transformation of protein secondary structures, particularly from β-sheet to β-turn ...
Saban Thongkong +12 more
doaj +2 more sources
Nghiên cứu chế độ thủy phân đầu cá lóc (Channa striata) thu hồi dịch đạm bằng enzyme flavourzyme
Tạp chí Khoa học Đại học Cần Thơ, 2021 Nghiên cứu sản xuất dịch đạm thủy phân từ đầu cá lóc bằng enzyme flavourzyme được thực hiện gồm bốn thí nghiệm (i) ảnh hưởng của tỷ lệ nguyên liệu: nước (1:0,3; 1:0,8; 1:1,8; 1:2,8 và 1:3,8 w/v), (ii) tỷ lệ enzyme flavourzyme so với nguyên liệu (0,2; 0 ...
Trương Thị Mộng Thu +2 more
doaj +3 more sources
Nghiên cứu thu hồi dịch thủy phân từ đầu cá lóc (Channa striata) bằng enzyme alcalase và flavourzyme
Tạp chí Khoa học Đại học Cần Thơ, 2021 Nghiên cứu được thực hiện nhằm xác định chế độ thủy phân đầu cá lóc thu hồi dịch đạm bằng enzyme alcalase ở giai đoạn 1 và flavourzyme ở giai đoạn 2 trong quá trình thủy phân hai giai đoạn. Nghiên cứu bao gồm 4 thí nghiệm: (i) ảnh hưởng của tỷ lệ enzyme
Trương Thị Mộng Thu +3 more
doaj +3 more sources