Results 121 to 130 of about 3,209 (215)

Influência do tamanho das partículas na solubilização enzimática da proteína do farelo de soja = The influence of particle size in the enzymatic extraction of soybean meal protein

Acta Scientiarum: Technology, 2009
O objetivo deste trabalho foi verificar a influência do tamanho das partículas na quantidade de proteína solubilizada a partir do farelo de soja. O farelo foi peneirado e cada fração foi submetida à hidrólise enzimática com as proteases Alcalase e ...
Maura Stenzel, Ana Kelly Girata, Nehemias Curvelo Pereira, Gisella Maria Zanin, Oswaldo Curty Motta Lima   +4 more
doaj  

Enzymatic hydrolysis of house cricket (Acheta domesticus) protein for the production of bioactive peptides with potential anti-aging and anti-NCD activities

Future Foods
The increasing prevalence of non-communicable diseases (NCDs) has driven the demand for sustainable functional food ingredients with therapeutic potential.
Suwapat Kittibunchakul, Kanyawee Whanmek, Sirinapa Thangsiri, Woorawee Inthachat, Rizky Prihandari, Thunnalin Winuprasith, Piya Temviriyanukul, Uthaiwan Suttisansanee, Varongsiri Kemsawasd   +8 more
doaj   +1 more source

The effect of processed soy bean meal (SPH) on growth and body composition of juvenile fish Acipenser baerii [PDF]

, 2014
The effect of soy bean concentrate (SPH) was evaluated on growth index and body composition of Siberian Sturgeon (A. baerii) for 8 weeks. A total of 120 Acipenser baerii juveniles (initial body weight 186.44 ±31.3gr mean ±SD) (4 treatment) were reared in
Rezaii, M.H., Yazdani Sadati, M.A.
core  

A turn-on fluorescence biosensor for sensitive detection of carbaryl using flavourzyme-stabilized gold nanoclusters

LWT, 2022
Jie Chen, Zhuqin Liu, Jinxin Fang, Yuanxiu Wang, Yi Cao, Wenjing Xu, Yingying Ma, Xiangyong Meng, Baojuan Wang   +8 more
openaire   +1 more source

Inhibitory activities of vitamins on 7-ketocholesterol formation in both chemical model systems and beef patties [PDF]

, 2012
Technical Session V: abstract O-V-04Cholesterol Oxidation Products (COPs), produced by Cholesterol oxidation, are a family of oxidative products generated in high-temperature processing and prolonged storage.
Cheng, KW, Wang, M, Wong, D
core  

Effects of fermentation conditions on the potential anti-hypertensive peptides released from yogurt fermented by Lactobacillus helveticus and Flavourzyme® [PDF]

, 2016
Ahtesh, Fatah, Mathai, Michael, McAinch, Andrew, Shi, Min, Su, Xiao   +4 more
core   +2 more sources

Enzyme-specific modulation of rice peptide structure and alginate hydrogel functionality for food applications. [PDF]

Food Chem X
Ren X, Ma N, Du H, Li S, Wang H, Long H, Zhou J, Zhu X, Xie G, Ye X, Li Y.   +10 more
europepmc   +1 more source

Carboxyl- or Dopamine-Modified Hydrated Silica for Flavourzyme Immobilization: Towards Efficient Debittering of Corn Peptides

Abstract This study investigated the surface modification of hydrated silica to enhance the immobilization efficiency of Flavourzyme, a protease complex widely used in the food industry. Hydrated silica was functionalized with carboxyl and dopamine groups to improve its enzyme loading capacity and activity recovery.
Xu Zhao, Yuqin Cheng, Lei Cai, Chun Cui
openaire   +1 more source

Structural properties of antioxidant peptides released from sweet apricot kernel protein with regulation by ultrasound-assisted enzymolysis. [PDF]

Ultrason Sonochem
Huang C, Zeng W, Wang J, Feng X, Wan Y, Li D, Ye Y.   +6 more
europepmc   +1 more source

Preparation, allergenicity analysis and nutritional evaluation of partially and extensively hydrolyzed whey protein peptides. [PDF]

NPJ Sci Food
Zheng S, Zhang R, Chen X, Du M, Li H, Wang J, Sun B.   +6 more
europepmc   +1 more source