Results 61 to 70 of about 11,038 (258)

From Enrichment to Insight: Leveraging Preparative cIEF Enrichments and Characterization to Support Data‐Driven Integration Practices for cIEF‐based Analytics

ELECTROPHORESIS, EarlyView.
Preparative cIEF enrichment enabled isolation of a low‐abundance, poorly resolved basic charge variant identified during routine cIEF analysis. Orthogonal characterization by peptide mapping and SCX‐UV–MS revealed incomplete N‐terminal pyroglutamate formation and Fc methionine oxidation.
Ramya Rao, Dominik Herrmann, Seamus Kelley, Victoria Cotham, Logan Figular, Youmi Moon, Deanna Di Grandi, Kathir Muthusamy, Yue Fu, Nisha Palackal, Shunhai Wang, Ning Li, Jennifer B. Nguyen, Michael P. Rosconi, Erica A. Pyles   +14 more
wiley   +1 more source

The Identification of Main Proteins Fractions from Pea Protein Isolates

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
Pea’s proteins represent a valuable source of edible proteins which are well tolerating by human body, and contain all essential amino acids. Mature pea’s seeds are very rich in proteins that can be extracted in order to be used to improve the nutritional value of other foods. Pea’s proteins contain several fractions of albumins and globulins. We
Raul IANCHICI, Rodica SEGAL, Simona CRISAN, Monica ZDREMTAN   +3 more
openaire   +2 more sources

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Screening and identification of novel peptides stimulating GLP‐1 secretion from plant proteins after simulated gastrointestinal digestion

Food Biomacromolecules, EarlyView.
Effects of digestive products of quinoa, oat, barley, and mungbean proteins on GLP‐1 secretion are investigated using STC‐1 cell and animal experiments, and novel GLP‐1 secretion‐stimulating peptides are successfully identified by column chromatography and LC–MS/MS.
Hongdong Song, Shaoxia Ren, Qiuyun Fu, Lei Xue, Kai Huang, Hongwei Cao, Zetang Zhang, Junhu Li, Xiao Guan   +8 more
wiley   +1 more source

Mixing design and quality optimization of high-moisture textured vegetable protein

Shipin yu jixie
ObjectiveTo optimize the overall quality of high-moisture textured vegetable protein products.MethodsThe addition levels of soybean protein isolate, pea protein, wheat protein, and flour were used as experimental factors, with hardness and sensory ...
FAN Jiong, XU Yuanfang, DU Tongshen, YAN Jingxin, ZHANG Huien, CHAO Shaoqian, YANG Hua   +6 more
doaj   +1 more source

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

Comparative Analysis of Structural Characterisation and Gel Properties of Blended/Co-Precipitated Soy-Pea Dual-Protein

Foods
This study proposed a pH-driven co-precipitation strategy to overcome the limitations of traditional physical blending in functional improvement of a dual-protein system. The results demonstrated that, in comparison with the soy-pea blended protein (SPBP)
Lu Wang, Xinyu Zhang, Xinhui Wang, Aiting Hui, Fengying Xie, Xia Wu   +5 more
doaj   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Eggshell powder as a calcium source in Premna microphylla Turcz. polysaccharide–mung bean starch gels: Toward dysphagia‐friendly food boluses

Food Biomacromolecules, EarlyView.
Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang, Liyuan Rong, Weiqi Fei, Jiaruo Hu, Huiliang Wen, Jianhua Xie   +5 more
wiley   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source