Results 231 to 240 of about 62,186 (290)
Bioactive protein hydrolysate from Sesamum indicum L. residue as a novel fat substitute by protease: production optimization and application in low-fat yogurt production. [PDF]
Microb Cell FactAhmed SA, Abdella MAA, Ibrahim OA.
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Non‐Hydrolysed and Hydrolysed Soy Protein
Allergy, 1984Daily consumption of soy protein has increased during recent years. Twelve healthy subjects and 12 atopic patients were given 30 g non‐hydrolysed soy protein (NHS) or 30 g hydrolysed soy protein (HS) daily during a 3‐month period. There were no changes in the following immunological parameters: IgE with specificity for NHS or HS.
E, Taudorf +5 more
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Chlorohydrins in protein hydrolysates
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1978Four samples of neutral fractions of protein hydrolysates were separated by gas chromatography and the individual components were identified from the mass spectra obtained. Some of the identified compounds were not previously reported as volatile components of foodstuffs. Three of these compounds namely 3-chloropropan-1-ol, 2,3-dichloropropan-1-ol, and
J, Velísek +5 more
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Protein hydrolysates for oral tolerance
BioFactors, 2000AbstractTo induce oral tolerance in multiple sclerosis treatment, we proposed to use the predigested protein of pig spinal cord. The most biologically active composition was obtained from the hydrolysis of an undenaturated homogenate of proteins digested with pepsin.
A W, Lipkowski +5 more
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Journal of the American Medical Association, 1948
To the Editor:— In the August 7 issue ofThe Journal, page 1289, there appeared an article entitled "Evaluation of Protein Hydrolysate Therapy for Peptic Ulcer," by Dr. Edward E. Woldman and his associates. The excellent and detailed studies done by the authors warrant their concluding paragraph, in which they state, "Protein hydrolysate is of value ...
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To the Editor:— In the August 7 issue ofThe Journal, page 1289, there appeared an article entitled "Evaluation of Protein Hydrolysate Therapy for Peptic Ulcer," by Dr. Edward E. Woldman and his associates. The excellent and detailed studies done by the authors warrant their concluding paragraph, in which they state, "Protein hydrolysate is of value ...
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Protein and Protein Hydrolysates in Sports Nutrition
International Journal of Sport Nutrition and Exercise Metabolism, 2007With the increasing knowledge about the role of nutrition in increasing exercise performance, it has become clear over the last 2 decades that amino acids, protein, and protein hydrolysates can play an important role. Most of the attention has been focused on their effects at a muscular level.
van Loon, L.J., Kies, A., Saris, W.H.M.
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Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages
Journal of Food Science, 2012Abstract: Whey protein hydrolysates (WPH) are known for bioactivity and functionality, but WPH also have a distinct bitter taste. Identification of effective bitter taste inhibiting agents for WPH would broaden the use of this ingredient.
Pattarin, Leksrisompong +3 more
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Canadian Journal of Biochemistry, 1971
Fluorescence was measured in the hydrolysates of several proteins and peptides of known amino acid composition. The most intense fluorescence (emission maximum at 445 nm) was found in acid, but not enzymic, hydrolysates of tryptophan-rich proteins; nine fluorescent fractions were resolved from acid hydrolysates of these proteins by gel filtration ...
M, Ledvina, F S, LaBella
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Fluorescence was measured in the hydrolysates of several proteins and peptides of known amino acid composition. The most intense fluorescence (emission maximum at 445 nm) was found in acid, but not enzymic, hydrolysates of tryptophan-rich proteins; nine fluorescent fractions were resolved from acid hydrolysates of these proteins by gel filtration ...
M, Ledvina, F S, LaBella
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2002
The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5
DSM NV +4 more
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The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5
DSM NV +4 more
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International Journal of Research and Scientific Innovation
Several years of research on protein hydrolysates have been conducted. But still relatively few, and bibliometric research specifically on this topic has not been done. This bibliometric research aims to analyze the topic of mushroom protein hydrolysate.
Juli Marni, Fauzan Azima, Tuty Anggraini
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Several years of research on protein hydrolysates have been conducted. But still relatively few, and bibliometric research specifically on this topic has not been done. This bibliometric research aims to analyze the topic of mushroom protein hydrolysate.
Juli Marni, Fauzan Azima, Tuty Anggraini
openaire +1 more source