Results 191 to 200 of about 3,209 (215)

Chia expeller: A promising source of antioxidant, antihypertensive and antithrombotic peptides produced by enzymatic hydrolysis with Alcalase and Flavourzyme

Food Chemistry, 2022
Chia expeller is a promising source of bioactive compounds suitable for the development of nutraceutical ingredients due to its functional, biological, and nutritional properties. In this work, chia expeller was hydrolysed with Alcalase-Flavourzyme sequential system and compared to the individual enzymes.
Ozón, Brenda, Cotabarren, Juliana, Valicenti, Tania, Parisi, Monica Graciela, Obregon, Walter David   +4 more
openaire   +3 more sources

ANTIOXIDATIVE ACTIVITY OF PROTEIN HYDROLYSATE FROM ROUND SCAD MUSCLE USING ALCALASE AND FLAVOURZYME

Journal of Food Biochemistry, 2007
Antioxidative activity of hydrolysates from round scad (Decapterus maruadsi) muscle with degrees of hydrolysis (DH) of 20, 40 and 60%, prepared using Alcalase (HA) or Flavourzyme (HF), was determined. At the same DH, HF exhibited a higher 1,1 -diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, but a lower Fe 2+ chelating ...
YAOWAPA THIANSILAKUL, SOOTTAWAT BENJAKUL, FEREIDOON SHAHIDI   +2 more
openaire   +1 more source

Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes

Journal of Agricultural and Food Chemistry, 2015
Flavourzyme is sold as a peptidase preparation from Aspergillus oryzae. The enzyme preparation is widely and diversely used for protein hydrolysis in industrial and research applications. However, detailed information about the composition of this mixture is still missing due to the complexity.
Michael Merz, Thomas Eisele, Daniel Appel   +2 more
exaly   +3 more sources

Peptides inhibiting angiotensin-I-converting enzyme: Isolation from flavourzyme hydrolysate of Protaetia brevitarsis larva protein and identification

Food Chemistry, 2023
Many angiotensin-I-converting enzyme (ACE) inhibitory peptides are used to prevent and manage hypertension. In this study, ACE inhibitory peptides were isolated from an insect protein that is attracting attention for it potential antihypertensive activity.
Jae Hoon Lee, Tae-Kyung Kim, Hae In Yong, Ji Yoon Cha, Kyung-Mo Song, Hyo Geun Lee, Jun-Geon Je, Min-Cheol Kang, Yun-Sang Choi   +8 more
openaire   +2 more sources

Flavourzyme Suppresses Pseudomonas aeruginosa Biofilms by Targeting Motility, Quorum Sensing, and Virulence Genes

Current Microbiology
The biofilm-mediated persistence of Pseudomonas aeruginosa in the food and biomedical sectors is currently a global concern. In light of this challenge, this study investigated a preventive approach against P. aeruginosa biofilm formation using Flavourzyme, a food-grade peptidase, considering its antibiofilm potential.
Shamsun Nahar, A. G. M. Sofi Uddin Mahamud, Ah Jin Cho, Md. Ashrafudoulla, Jisu Yu, Si Hong Park, Sang-Do Ha   +6 more
openaire   +2 more sources

Partial Purification and Immobilization/Stabilization on Highly Activated Glyoxyl-agarose Supports of Different Proteases from Flavourzyme

Journal of Agricultural and Food Chemistry, 2007
The fractioning of some components and their immobilization of Flavourzyme, a commercial protease/aminopeptidase preparation, has been investigated to improve its specificity and stability. Adsorption of Flavourzyme on two ionic exchangers yielded two fractions with endoprotease activity and one fraction containing aminopeptidase activity.
María del Mar, Yust, Justo, Pedroche, Manuel, Alaiz, Julio, Girón-Calle, Javier, Vioque, César, Mateo, José Manuel, Guisan, Francisco, Millan, Roberto, Fernandez-Lafuente   +8 more
openaire   +2 more sources

Dopamine-modified hydrated silica immobilized Flavourzyme for efficient bioactive peptide release from β-lactoglobulin

Food Chemistry
This study addresses the challenges of low stability, high production costs, and inefficient peptide recovery in conventional liquid enzymatic hydrolysis of β-lactoglobulin (β-Lg) by developing a novel dopamine-modified hydrated silica-immobilized Flavourzyme (DHS-F).
Xu, Zhao, Yuqin, Cheng, Jucai, Xu, Chun, Cui   +3 more
openaire   +2 more sources

Improvement of Adzuki Bean Paste Quality by Flavourzyme-Mediated Enzymatic Hydrolysis

SSRN Electronic Journal, 2022
Jiali Qu, Mengwei Zhang, Tingting Hong, Xueming Xu, Dan Xu   +4 more
openaire   +1 more source

Effects of Flavourzyme on Yield and Some Biological Activities of Mungoong, an Extract Paste from the Cephalothorax of White Shrimp

Journal of Food Science, 2009
ABSTRACT:  The use of Flavourzyme as a processing aid for the production of Mungoong, an extract paste from the cephalothorax of white shrimp, and its effect on biological activities were investigated. Flavourzyme increased the yield of Mungoong. Mungoong prepared from raw cephalothorax with the addition of 0.15%
S, Benjakul, W, Binsan, W, Visessanguan, K, Osako, M, Tanaka   +4 more
openaire   +2 more sources

Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme

International Journal of Food Science & Technology, 2008
SummaryAntioxidative activities of protein hydrolysates from yellow stripe trevally (Selaroides leptolepis) prepared using Alcalase 2.4 L (HA) and Flavourzyme 500 L (HF) with the degree of hydrolysis of 15% by pH‐stat method were determined. Both protein hydrolysates exhibited the antioxidative activity in a concentration dependent manner. HF generally
Vilailak Klompong, Soottawat Benjakul, Duangporn Kantachote, Kirby Dale Hayes, Fereidoon Shahidi   +4 more
openaire   +1 more source