Results 181 to 190 of about 3,209 (215)
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Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon
Food Chemistry, 2017The aim of this study was to investigate the influence of Flavourzyme on protein degradation, antioxidant activity and sensory qualities of Cantonese bacon made at 60°C for 28h. Flavourzyme was used at doses of 8, 16, 24, 32 and 40LAUP/kg of raw meat.
Siyu Zhang, Yan Qiao, Lujuan Xing
exaly +3 more sources
Food Science and Technology International, 2013
Chickpea protein isolate was hydrolyzed using Flavourzyme immobilized on glyoxyl-agarose beads by multipoint covalent attachment. This Flavourzyme-glyoxyl derivative, produced after 1 h of immobilization at 4 °C followed by 5.5 h at room temperature, presented approximately 51% of the endoprotease activity of Flavourzyme but was around 700 times more ...
Maria del Mar Yust +2 more
exaly +3 more sources
Chickpea protein isolate was hydrolyzed using Flavourzyme immobilized on glyoxyl-agarose beads by multipoint covalent attachment. This Flavourzyme-glyoxyl derivative, produced after 1 h of immobilization at 4 °C followed by 5.5 h at room temperature, presented approximately 51% of the endoprotease activity of Flavourzyme but was around 700 times more ...
Maria del Mar Yust +2 more
exaly +3 more sources
International Journal of Food Microbiology, 2020
Flavourzyme is known to promote protein decomposition, resulting in more peptides and amino acids which can improve the quality of fermented foods. In this study, the effects of flavourzyme addition on the fermentation of Suanzhayu fish were investigated.
Ruiqi Bao, Jing Lv, Huipeng Liang
exaly +3 more sources
Flavourzyme is known to promote protein decomposition, resulting in more peptides and amino acids which can improve the quality of fermented foods. In this study, the effects of flavourzyme addition on the fermentation of Suanzhayu fish were investigated.
Ruiqi Bao, Jing Lv, Huipeng Liang
exaly +3 more sources
International Journal of Food Microbiology, 2021
Food contamination is a major public health concern, with Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa being the prominent causal agents. They often produce resistant shields in food through biofilm formation and are difficult to remove from food-contact surfaces using conventional cleaning agents.
Shamsun Nahar +2 more
exaly +3 more sources
Food contamination is a major public health concern, with Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa being the prominent causal agents. They often produce resistant shields in food through biofilm formation and are difficult to remove from food-contact surfaces using conventional cleaning agents.
Shamsun Nahar +2 more
exaly +3 more sources
Effectiveness of flavourzyme treatment on polyamide fabric
Fibers and Polymers, 2013We characterized the effectiveness of Flavourzyme treatment in the hydrolysis of amide bonds in polyamide fabric by quantitating the ionic groups released into the treatment liquid and those formed on the fabric surface. On the basis of hydrolytic activity, we demonstrated that Flavourzyme effectively hydrolyzed amide bonds in polyamide (PA) fabric ...
Ah Reum Song, Hye Rim Kim
openaire +1 more source
Study on Hydrolysis Conditions of Flavourzyme in Soybean Polypeptide Alcalase Hydrolysate
Advanced Materials Research, 2013Soybean protein Alcalase hydrolysate was further hydrolyzed by adopting Flavourzyme. From this further hydrolysis reaction, bitter of soybean polypeptide mixture was reduced distinctly. The optimal hydrolysis conditions of Flavourzyme was determined as that pH was 7.0 at temperature 50°C and E/S(ratio of enzyme and substrate) was 20LAPU/g. Bitter taste
Yong Sheng Ma +6 more
openaire +1 more source
Improving the flavor of microbone meal with Flavourzyme by response surface method
Journal of Food Process Engineering, 2019AbstractTo improve the flavor of microbone meal, Flavourzyme was adopted to hydrolyze the meal and the hydrolysis conditions were optimized with the response surface method. The ANOVA results showed that the degree of hydrolysis (DH) of the microbone meal was significantly (p < 0.05) influenced by the amount of enzyme and hydrolysis time.
Yin Zhang +8 more
openaire +1 more source
Food Chemistry, 2010
Abstract Limited hydrolysis of soy protein isolate (SPI) with Flavourzyme for 2 h to obtain the hydrolysate (FH2h) revealed much higher suppression of glycerol-3-phosphate dehydrogenase (GPDH) activity and relative lipid accumulation (RLA) than intact SPI in 3T3-L1 preadipocytes during differentiation. Lower GPDH activity or RLA indicates higher anti-
Wen-Dee Chiang
exaly +2 more sources
Abstract Limited hydrolysis of soy protein isolate (SPI) with Flavourzyme for 2 h to obtain the hydrolysate (FH2h) revealed much higher suppression of glycerol-3-phosphate dehydrogenase (GPDH) activity and relative lipid accumulation (RLA) than intact SPI in 3T3-L1 preadipocytes during differentiation. Lower GPDH activity or RLA indicates higher anti-
Wen-Dee Chiang
exaly +2 more sources
Food Chemistry, 2012
The aim of this study was to explore the lipolysis-stimulating activity of soy protein isolate (SPI) hydrolysate using 3T3-L1 adipocytes. Intracellular triglyceride residue (TR) was employed as a marker for lipolysis in cells. The lower TR represents the better lipolysis-stimulating activity.
May-June, Tsou +3 more
openaire +2 more sources
The aim of this study was to explore the lipolysis-stimulating activity of soy protein isolate (SPI) hydrolysate using 3T3-L1 adipocytes. Intracellular triglyceride residue (TR) was employed as a marker for lipolysis in cells. The lower TR represents the better lipolysis-stimulating activity.
May-June, Tsou +3 more
openaire +2 more sources
Journal of the Science of Food and Agriculture, 2021
AbstractBackgroundEnzyme injection is vital for improving the sensory attributes and processing characteristics of meat products by enhancing proteolysis. However, studies regarding the appropriate dose addition for accelerating protein degradation in grass carp are minimal.
Han Wu +7 more
openaire +2 more sources
AbstractBackgroundEnzyme injection is vital for improving the sensory attributes and processing characteristics of meat products by enhancing proteolysis. However, studies regarding the appropriate dose addition for accelerating protein degradation in grass carp are minimal.
Han Wu +7 more
openaire +2 more sources