Results 11 to 20 of about 5,709,630 (288)

Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates.

Comprehensive Reviews in Food Science and Food Safety, 2022
Recent scientific evidence indicates that protein hydrolysates contain bioactive peptides that have potential benefits for human health. However, the bitter-tasting hydrophobic peptides in protein hydrolysates negatively affect the sensory quality of ...
Boye Liu, Nana Li, Fusheng Chen, Jingsi Zhang, Xiaorui Sun, Lei Xu, Fang Fang   +6 more
semanticscholar   +1 more source

Selenized Chickpea Sprouts Hydrolysates as a Potential Anti-Aging Ingredient

Molecules, 2023
Skin aging represents a health and aesthetic problem that could result in infections and skin diseases. Bioactive peptides can potentially be used in skin aging regulation.
Sayra N. Serrano-Sandoval, Antonio Jiménez-Rodríguez, Jesús Hernández-Pérez, Rocio Alejandra Chavez-Santoscoy, Daniela Guardado-Félix, Marilena Antunes-Ricardo   +5 more
doaj   +1 more source

Development of Biodegradable Alginate-Based Films with Bioactive Properties and Optimal Structural Characteristics with Incorporation of Protein Hydrolysates

Sustainability, 2023
Alginate is widely used in the food industry due to its biodegradability, biocompatibility, and non-toxicity. Protein hydrolysates possess properties important for forming the mechanical characteristics, protective, and barrier properties of the films ...
O. Zinina, S. Merenkova, D. Galimov
semanticscholar   +1 more source

Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates

Molecules, 2022
Soybean protein hydrolysates were prepared using two proteolytic enzymes (Alcalase and Protamex) and the degree of hydrolysis (DH) and their functional and antioxidant properties were evaluated.
Monirul Islam, Yatao Huang, S. Islam, Bei Fan, Litao Tong, Fengzhong Wang   +5 more
semanticscholar   +1 more source

Muscle Protein Hydrolysates and Amino Acid Composition in Fish

Marine Drugs, 2021
Fish muscle, which accounts for 15%–25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value.
Bomi Ryu, K. Shin, Se-Kwon Kim
semanticscholar   +1 more source

Antioxidant Properties and Prediction of Bioactive Peptides Produced from Flixweed (sophia, Descurainis sophia L.) and Camelina (Camelina sativa (L.) Crantz) Seed Meal: Integrated In Vitro and In Silico Studies

Plants, 2023
Flixweed (sophia) seed meal and camelina, both by-products of oil processing, were employed to generate protein hydrolysates by applying Flavourzyme and Alcalase. This study aimed to integrate in vitro and in silico methods to analyze sophia and camelina
Na Thi Ty Ngo, Tharindu R. L. Senadheera, Fereidoon Shahidi   +2 more
doaj   +1 more source

Review and Prospect of Maillard Reaction Products from Food-Derived Protein Hydrolysates/Peptides and Saccharides in Food Application and Research [PDF]

Shipin Kexue, 2023
Food-derived protein hydrolysates/peptides and saccharides are valuable and exploitable food resources. Covalent complexes formed by the Maillard reaction of food-derived protein hydrolysates/peptides and saccharides are superior in their structure and ...
DING Jian, HUANG Zhenxiu, YANG Mengzhu, HUANG Yongchao, MA Shulin, FANG Yong
doaj   +1 more source

Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates

Food Science & Nutrition, 2022
New mixed Alcalase‐hydrolysates were developed using corn gluten meal (CP) and soy protein (SP) hydrolysates, namely CPH, SPH, SPH30:CPH70, SPH70:CPH30, and SPH50:CPH50. Amino acid profile, surface hydrophobicity (H 0), molecular weight (MW) distribution,
H. Mirzaee, Hassan Ahmadi Gavlighi, M. Nikoo, Chibuike C. Udenigwe, F. Khodaiyan   +4 more
semanticscholar   +1 more source

Dark red kidney bean (Phaseolus vulgaris L.) protein hydrolysates inhibit the growth of oxidizing substances in plain yogurt

Journal of Agriculture and Food Research, 2020
Protein isolate was obtained from dark red kidney bean (Phaseolus vulgaris, L). The isolate had 86.4% protein and the protein was subjected to enzymatic hydrolysis by pepsin. Enzymatic hydrolysis resulted in a significant (p 
Ayesha Sarker, Sajan Chakraborty, Mukta Roy   +2 more
doaj   +1 more source

Identification and characterization of cholesterol esterase and lipase inhibitory peptides from amaranth protein hydrolysates

Food Chemistry: X, 2021
Highlights • Gastric, microbial and plant-based enzymes were used to produce Amaranth protein hydrolysates (APHs).• APHs displayed enhanced cholesterol esterase (CEase) and pancreatic lipase (PL) inhibitory activities.• Bromelain generated hydrolysates ...
Feyisola Fisayo Ajayi, Priti Mudgil, C. Gan, S. Maqsood   +3 more
semanticscholar   +1 more source