Results 41 to 50 of about 3,209 (215)

Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme

LWT - Food Science and Technology, 2014
Abstract The aim of this study was to investigate the process performance of wheat gluten hydrolysis with Flavourzyme in the conventional batch and in an enzyme membrane reactor system. The release of amino acids and peptides from wheat gluten using Flavourzyme in a batch process ( T 50 °C, pH 5) is limited due to product inhibition.
Pieter Berends, Daniel Appel, Thomas Eisele, Swen Rabe, Lutz Fischer   +4 more
openaire   +1 more source

Enzymatic hydrolysis of soy and chickpea protein with Alcalase and Flavourzyme and formation of hydrogen bond mediated insoluble aggregates

Current Research in Food Science, 2023
Food applications involving plant proteins require modification of their functionality to mimic the unique properties of animal proteins. Enzymatic hydrolysis is commonly used to alter the functionality of plant proteins, particularly to improve their solubility near the isoelectric point.
Terrence Dent, Osvaldo Campanella, Farnaz Maleky   +2 more
openaire   +3 more sources

Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate

Scientific Reports, 2022
AbstractThis study aimed to optimize the hydrolysis conditions for producing jasmine rice bran protein hydrolysate (JBH) using response surface methodology (RSM). The independent variables were the ratio of flavourzyme to alcalase (Fl:Al; 0: 100 to 15: 85; 2.84% enzyme concentration) and hydrolysis time (60–540 min).
Kanrawee Hunsakul, Thunnop Laokuldilok, Vinyoo Sakdatorn, Wannaporn Klangpetch, Charles S. Brennan, Niramon Utama-ang   +5 more
openaire   +3 more sources

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic

Food Science of Animal Resources, 2022
This study aimed to carefully investigate the effect of hydrolysis using Flavourzyme on meat quality, antioxidative status, and taste-related compounds in breast of Samgyetang that was supplemented with black garlic (BG).
Barido Farouq Heidar, Kim Hee Ju, Kang Sun Moon, Jang Aera, Pak Jae In, Lee Sung Ki   +5 more
doaj   +1 more source

Alternative and efficient extraction methods for marine-derived compounds [PDF]

, 2015
Marine ecosystems cover more than 70% of the globe's surface. These habitats are occupied by a great diversity of marine organisms that produce highly structural diverse metabolites as a defense mechanism. In the last decades, these metabolites have been
Andrade, Paula B., Ferreres, Federico, Grosso, Clara, Valentão, Patricia   +3 more
core   +2 more sources

Almond (Amygdalus communis L.) Peptides Improve Scopolamine‐Induced Learning and Memory Impairment in Mice

Food Safety and Health, EarlyView.
Figure Schematic showing the improvement of almond peptides on learning and memory impairment induced by scopolamine in mice. Almond peptides (APs) could improve the learning and memory in scopolamine‐induced mice by maintaining cholinergic system homeostasis and regulating Nrf2/Keap1 signaling pathway, via activating the Nrf2 transcription factor and ...
Xin Shang, Wenjing Gao, Caiyun Zhao, Bin Li, Jintian Guo, Jingteng Wang, Minwei Zhang, Yinghua Fu   +7 more
wiley   +1 more source

Identification and molecular mechanism of action of antibacterial peptides from Flavourzyme-hydrolyzed yak casein against Staphylococcus aureus

Journal of Dairy Science, 2023
Antibacterial peptides can be released from yak milk casein. To date, the amino acid sequences and mechanism of action of yak casein-derived antibacterial peptides remain unknown. The current study identified antibacterial peptides from yak casein and their molecular mechanism of action.
Xilu Zhang, Jing Yang, Huayi Suo, Jiao Tan, Yu Zhang, Jiajia Song   +5 more
openaire   +3 more sources

Characterization, in vitro release, and antioxidant activity of glutenin hydrolysate encapsulated in liposome‐loaded uni‐axial and co‐axial electrospun fibers

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4962-4977, June 2026.
Abstract BACKGROUND Bioactive peptides derived from protein hydrolysates provide various health benefits; however, their practical application is limited by low gastrointestinal stability, enzymatic degradation, and poor intestinal absorption. Overcoming these challenges remains a key bottleneck for oral peptide delivery.
Nagihan Kalintas Caglar, Ahmet Furkan Caglar, Fatih Bozkurt, Feyzanur Izciler, Osman Sagdic, Canan Yagmur Karakas, Ayse Karadag   +6 more
wiley   +1 more source

Extraction, Characterization and Storage Stability of Oils from Selected Plant Seeds [PDF]

, 2009
There is a great demand for renewable sources of raw materials that have nutritional and industrial potential. To meet the increasing demand for vegetable oils, improvements are being made with conventional crops as well as with selected plant species
Nyam, Kar Lin
core