Results 11 to 20 of about 3,209 (215)

Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation

Food Chemistry: X
This study examined the effect of Flavourzyme and Lactobacillus plantarum (L. plantarum) on protein degradation and flavor development during grass carp fermentation. The control groups comprised natural fermentation and fermentation with L.
Naiyong Xiao, Qiang Zhang, Huiya Xu, Changliang Zheng, Yantao Yin, Shucheng Liu, Wenzheng Shi   +6 more
doaj   +3 more sources

Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysates Using Flavourzyme [PDF]

Applied Sciences, 2020
Oxidative stress is implicated in human diseases including cancer or neurodegenerative diseases. On the other hand, lipid and microbial spoilage are the main issues of food degradation. Bioactive peptides with antioxidant and antimicrobial activity could solve both problems and create an opportunity to improve the sustainability of the meat industry ...
Paula Borrajo, María López-Pedrouso, Daniel Franco, Mirian Pateiro, José M. Lorenzo   +4 more
openaire   +4 more sources

Whey proteins hydrolysis using Alcalase and Flavourzyme

IOP Conference Series: Earth and Environmental Science, 2022
Abstract One of the ways to solve the problem of whey utilization is to obtain enzymatic hydrolysates with bioactive properties and reduced antigenicity. A wide range of enzyme preparations are used for whey hydrolysis. The aim of the study was to select the conditions for enzymatic processing of whey protein concentrate to provide the ...
A S Sereda, E V Kostyleva, I A Velikoretskaya, N V Tsurikova   +3 more
openaire   +1 more source

The encapsulation of flavourzyme in nanoliposome by heating method [PDF]

Journal of Food Science and Technology, 2013
The main objective of this study was to use heating method (HM) to prepare liposome without employing any chemical solvent or detergent. Plackett-Burman design (PBD) was applied for the screening of significant process variables including the lecithin proportion, the cholesterol/lecithin ratio, the pH of solution for liposome preparation, the enzyme ...
Mahshid, Jahadi, Kianoosh, Khosravi-Darani, Mohammad Reza, Ehsani, Mohammad Reza, Mozafari, Ali Akbar, Saboury, Pouneh Sadat, Pourhosseini   +5 more
openaire   +2 more sources

Enzymatic Hydrolysis of Tenebrio molitor (Mealworm) Using Nuruk Extract Concentrate and an Evaluation of Its Nutritional, Functional, and Sensory Properties

Foods, 2023
Enzymatic protein hydrolysis is a well-established method for improving the quality of dietary proteins, including edible insects. Finding effective enzymes from natural sources is becoming increasingly important.
Legesse Shiferaw Chewaka, Chan Soon Park, Youn-Soo Cha, Kebede Taye Desta, Bo-Ram Park   +4 more
doaj   +1 more source

The Structural Characteristics and Bioactivity Stability of Cucumaria frondosa Intestines and Ovum Hydrolysates Obtained by Different Proteases

Marine Drugs, 2023
The study aimed to investigate the effects of alcalase, papain, flavourzyme, and neutrase on the structural characteristics and bioactivity stability of Cucumaria frondosa intestines and ovum hydrolysates (CFHs).
Qiuting Wang, Gongming Wang, Chuyi Liu, Zuli Sun, Ruimin Li, Jiarun Gao, Mingbo Li, Leilei Sun   +7 more
doaj   +1 more source

Tyrosinase Inhibitory and Antioxidant Activity of Enzymatic Protein Hydrolysate from Jellyfish (Lobonema smithii)

Foods, 2022
The optimization of antioxidant and anti-tyrosinase activity during jellyfish hydrolysate preparation was studied using a response surface methodology (RSM) with a face-centered composite design.
Maytamart Upata, Thanyaporn Siriwoharn, Sakunkhun Makkhun, Suthasinee Yarnpakdee, Joe M. Regenstein, Sutee Wangtueai   +5 more
doaj   +1 more source

Soybean Protein Extraction by Alcalase and Flavourzyme, Combining Thermal Pretreatment for Enteral Feeding Product [PDF]

Catalysts, 2020
Soybean is one of the essential ingredients when formulating a tube feeding formula. In this study, we initially focused on determining which enzyme is suitable for hydrolyzing soy and comparing the soy protein enzymatic hydrolysis of three different enzymes at the same enzyme content: Flavourzyme, Protamex, and Alcalase.
Truong Le Que Anh, Nguyen Thi Quynh Hoa, Pham Dinh Thanh Nguyen, Hoang Van Thanh, Pham Bao Nguyen, Le Thi Hong Anh, Dong Thi Anh Dao   +6 more
openaire   +1 more source

In Search of Antioxidant Peptides from Porcine Liver Hydrolysates Using Analytical and Peptidomic Approach

Antioxidants, 2021
The search for antioxidant peptides as health-promoting agents is of great scientific interest for their biotechnological applications. Thus, the main goal of this study was to identify antioxidant peptides from pork liver using alcalase, bromelain ...
María López-Pedrouso, José M. Lorenzo, Paula Borrajo, Daniel Franco   +3 more
doaj   +1 more source

Green Production of Anionic Surfactant Obtained from Pea Protein [PDF]

, 2011
A pea protein isolate was hydrolyzed by a double enzyme treatment method in order to obtain short peptide sequences used as raw materials to produce lipopeptides-based surfactants.
A Clemente, A Tsoukala, A Villanueva, AF Dexter, Bénédicte Portet, C Megias, C Rondel, Caroline Rondel, CN Mulligan, D Kitamoto, EA Pena-Ramos, FM Netto, Françoise Silvestre, H Frister, H Schägger, Isabelle Alric, J Vioque, Jean-François Blanco, JS Hamada, JY Lee, K Pommer, K Yasamatsu, LA Graaf De, LM Humiski, M Dall Aaslyng, M Karamac, M Le Gall, MC Marquez, MPC Silvestre, MR Infante, P Anastas, PM Nielsen, R Amarowicz, R Sanchez-Vioque, R Sanchez-Vioque, R Sinha, RT Swank, S Jung, TS Padmashree, UK Laemmli, Zéphirin Mouloungui   +40 more
core   +2 more sources