Results 21 to 30 of about 29,752 (238)

Karakterisasi hidrolisat protein kedelai hasil hidrolisis menggunakan protease dari tanaman biduri (Calotropis gigantea)

Journal of Biological Researches, 2012
Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy protein hydrolysate had different properties due to various concentrations and hydrolysis times of protease from biduri.
Yuli Witono, Aulanni’am Aulanni’am, Achmad Subagio, Simon Bambang Widjanarko   +3 more
doaj   +1 more source

Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis

Food Technology and Biotechnology, 2019
The pleasant taste of edible mushrooms, which is attributed to their high protein content, makes them an attractive source for the production of protein hydrolysates with good taste properties. In the present work, different mushroom protein hydrolysates
San-San Ang, Mohammad Rashedi Ismail-Fitry   +1 more
doaj   +1 more source

INFLUENCE OF CHANGESIN AMINO ACID COMPOSITION OF BLOOD PROTEIN HYDROLYSATE ON THE PRODUCTIVITY OF ВНК-21/2-17 CELL LINEAGE AND AMOUNT OF FMDV IMMUNOGENIC COMPONENTS

Ветеринария сегодня, 2018
The raw material for blood protein hydrolysate preparation is whole animal blood, its clots and other serum production wastes. The dependence of  ВНК-21/2-17 cell lineage productivity on the season of hydrolysate raw material preparation was observed ...
M. A. Shevchenko, M. N. Guseva, D. A. Lozovoy, M. I. Doronin, D. V. Mikhalishin, V. V. Mikhalishin   +5 more
doaj   +1 more source

Kinetics of Hyaluronidase Inhibition by Rice (Oryza sativa L.) Protein Hydrolysate

Applied Sciences, 2020
Research on the skin’s maintenance and protection against aging has gradually progressed toward phytocosmetics. This study investigated the in vitro hyaluronidase inhibitory activity of rice protein hydrolysate obtained by using bacterial amylase and ...
Hui-Ju Chen, Fan-Jhen Dai, Siao-Ling Fan, Yu-Chun Huang, Chi-Fai Chau, Yung-Sheng Lin, Chin-Shuh Chen   +6 more
doaj   +1 more source

The influence of protein hydrolysate from mussels on consumer properties of crispbreads

Vestnik MGTU
The use of non-traditional ingredients and biologically active substances in the production of flour products allows us to increase the nutritional and biological value of the product and enrich it with beneficial nutrients.
Savkina K. N., Kuchina Yu. A., Voropaeva S. O., Derkach S. R., Petrova L. A.   +4 more
doaj   +1 more source

Cross Kingdom Metabolic Engineering Paradigm Elevating Sustainable Protein Production

Advanced Science, EarlyView.
ABSTRACT Confronting the dual crisis of escalating global protein demand and unsustainable agriculture necessitates transformative solutions. Here, we pioneer evolutionary insights from maize nitrogen optimization via asparagine synthetase (ASNS) to rewire metabolism in Pichia pastoris.
Yuanyuan Du, Changyu Pi, Kai Hong, Le Gao, Xin Wu   +4 more
wiley   +1 more source

Low allergenic fermented drink enriched with bioactive peptides of whey proteins

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2022
Whey protein hydrolysates are most often used in the production of hypoallergenic products, as low molecular weight proteolysis products do not cause allergic reactions in consumers.
V. G. Yukalo, K. Ye. Datsyshyn, M. B. Shkilna   +2 more
doaj   +1 more source

Streptavidins Coordinate Biotin Sequestration and Self‐Resistance Within a Biotin‐Pathway Antibiotic Network

Advanced Science, EarlyView.
A conserved genomic region between two streptavidin genes in Streptomyces packages biosynthetic gene clusters for diverse biotin‐pathway antibiotics: acidomycin, stravidin, the new non‐proteinogenic amino acid ANDA, and the new BioA inhibitor α‐methyl‐KAPA.
Sumire Kurosawa, Jingjun Mo, Xiaotong Diao, Feng Xie, Tingting Wang, Haowen Zhao, Dalei Wu, Rolf Müller, Chengzhang Fu   +8 more
wiley   +1 more source

SuFEx‐Enabled Reprogramming of Flavonoids for Selective α‐Glucosidase Covalent Inhibition

Advanced Science, EarlyView.
Selective inhibition of intestinal α‐glucosidase remains limited by poor enzyme specificity and off‐target metabolic effects. Here, SuFEx click chemistry is used to reprogram natural flavonoids into covalent inhibitors with enhanced α‐glucosidase selectivity and controlled reactivity. This strategy enables effective regulation of carbohydrate digestion
Fengyu Guo, Liwei Zhang, Minlong Wang, Yanjin Du, Tianyu Zhang, Hao Chen, Jiazeng Sun, Yang Yu, Zude He, Jie An, Xiaoxu Zhang, Weilin Lin, Fazheng Ren, Pengjie Wang, Ping Liu   +14 more
wiley   +1 more source

Immunobiotic potential of fermented snail meat hydrolysate in local chicken with low protein content

Journal of Advanced Veterinary and Animal Research
Objective: Protein is needed for chicken growth, but high protein consumption causes a low protein efficiency ratio and causes feed prices to be expensive.
Ujang Suryadi, Rosa Tri Hertamawati, Shokhirul Imam   +2 more
doaj   +1 more source