Results 81 to 90 of about 3,209 (215)

Characterization of Bromelain‐Soluble Sheepskin (Ovis aries) Proteins and Effect of In Vitro Gastrointestinal Digestion on Angiotensin Converting Enzyme Inhibition Activity

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Novel bioactive peptides resulted from in vitro gastrointestinal digestion of soluble sheep skin protein. ABSTRACT This work characterizes proteins extracted from sheepskin using bromelain and examines angiotensin converting enzyme (ACE) inhibition activity of the peptides generated by in vitro gastrointestinal digestion (GID).
Dita Prameswari Trenggono Putri, Marta Gallego, Mohammad Zainal Abidin, Nanung Agus Fitriyanto, Leticia Mora, Fidel Toldrá, Yuny Erwanto   +6 more
wiley   +1 more source

Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes

Food Research International, 2020
Antioxidant peptides are increasingly being recognized as food additives due to their effects on body human, regulating in vivo oxidative stress against oxidation of lipids and proteins. Meat by-products are rich sources of protein that can be employed for this purpose.
María López-Pedrouso, Paula Borrajo, Mirian Pateiro, José M. Lorenzo, Daniel Franco   +4 more
openaire   +3 more sources

Fabrication of Fructooligosaccharide‐Larimichthys crocea Peptide Copolymer by Wet‐Heating for Enhanced Calcium Delivery and Bone‐Lipid Metabolism Regulation

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
A food‐derived fructooligosaccharide‐Larimichthys crocea peptide (FOS‐LCP) copolymer was prepared by wet‐heating and exhibited high calcium‐binding capacity and enhanced intestinal calcium uptake compared with native peptides. In bone marrow mesenchymal stem cells from calcium‐deficient mice, FOS‐LCP was found to promote osteogenesis while suppressing ...
Chunlei Liu, Xiaoping Wu, Yihang Guo, Dan Li   +3 more
wiley   +1 more source

Study on Hydrolysis Conditions of Flavourzyme in Soybean Polypeptide Alcalase Hydrolysate and Soybean Polypeptide Refining Process

Advance Journal of Food Science and Technology, 2014
Soybean protein Alcalase hydrolysate was further hydrolyzed by adopting Flavourzyme as hydrolytic enzyme. The optimal hydrolysis conditions of Flavourzyme was that pH was 7.0 at temperature 50°C and E/S(ratio of enzyme and substrate) was 20LAPU/g. Bitterness value was reduced to 2 after Flavourzyme hydrolysis reaction in optimal hydrolysis conditions ...
Yongsheng Ma, Lintong Wang, Xianhui Sun, Jianqiang Zhang, Junfeng Wang, Yue Li   +5 more
openaire   +1 more source

Protein hydrolysate from Pterygoplichthys disjunctivus, armoured catfish, with high antioxidant activity [PDF]

, 2019
Pterygoplichthys disjunctivus locally named as armored catfish ” is a by-catch of tilapia fishing which accounts for up to 80% of total captured fish in the Adolfo Lopez Mateos dam, in Michoacán, México affecting the economy of its surrounding ...
Fonseca Madrigal, Jorge, Guo, Yuchen, Jauregi, Paula, Michael, Nicholas, Sosa Aguirre, Carlos   +4 more
core   +1 more source

Encapsulation in Food Systems: From Technique‐Driven Approaches to Functional, Scalable, and Sustainable Industrial Applications

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Encapsulation is an essential technology for the stabilization and controlled delivery of bioactive compounds in contemporary foods, but studies are mostly technique‐based and seem not to be associated with the actual performance in the world. This review considers micro‐ and nanoencapsulation based on real‐world performance bioavailability, food ...
Sumon Islam, Md. Hassan Bin Nabi, Iftekhar Ahmad, Wahidu Zzaman, Tao Zhang   +4 more
wiley   +1 more source

Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysates

Food Science of Animal Resources, 2020
In the present study, we determined the degree of hydrolysis (DH) of porcine blood plasma proteins, albumin, and globulin hydrolyzed by six proteases (alcalase, neutrase, flavourzyme, protamex, trypsin, and papain) for various reaction times.
Sang Keun Jin, Jung Seok Choi, Dong-Gyun Yim   +2 more
doaj   +1 more source

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]

, 2009
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core   +2 more sources

Efficient Extraction of Biologically Active and Technofunctional Sulfated Polysaccharides From Green Seaweed Ulva rigida Using Enzyme‐Assisted Method

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
The current study employed the enzyme‐assisted extraction for the bioconversion of Ulva rigida and isolating the ulvan polysaccharide. The extracted ulvan was characterized using Fourier transform infrared spectroscopy, x‐ray diffraction, electrospray ionization‐mass spectrometry, and differential scanning calorimetry analysis. The antioxidant activity
Samira Jeddi, Mehdi Alboofetileh, Sivakumar Priyadharshini, Hannah R. Vasanthi, Anupama Bose   +4 more
wiley   +1 more source

Production And Characterisation Of Low Sodium Hydrolysates From Defatted Soy Flour [Glycine Max (L.) Merr.] And Roselle Seed Flour (Hibiscus Sabdariffa L.) [PDF]

, 2003
The study investigated production and characterisation of low sodium hydrolysates from defatted soy flour (DSF) and roselle seed flour (RSF). The problem of high sodium content in acid hydrolysis was over-come by replacing partly sodium with other ...
Wong , Kam Huei
core