Results 21 to 30 of about 21,799 (242)

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

Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis

Foods, 2022
Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability.
Tanja Kakko, Annelie Damerau, Anni Nisov, Anna Puganen, Saska Tuomasjukka, Kaisu Honkapää, Marko Tarvainen, Baoru Yang   +7 more
doaj   +1 more source

Immunomodulatory Protein Hydrolysates and Their Application [PDF]

Nutrients, 2018
Immunomodulatory protein hydrolysate consumption may delay or prevent western immune-related diseases. In order to purposively develop protein hydrolysates with an optimal and reproducible immunomodulatory effect, knowledge is needed on which components in protein hydrolysates are responsible for the immune effects. Important advances have been made on
Mensiena B. G. Kiewiet, Marijke M. Faas, Paul De Vos   +2 more
openaire   +2 more sources

A standardized, innovative method to characterize the structure of aquatic protein hydrolysates

Heliyon, 2020
The performances of protein hydrolysates highly depend on their peptide composition (amount, size and diversity), which itself closely depends on raw material origin and the hydrolysis parameters of the manufacturing process.
Alexandre Leduc, Vincent Fournier, Joël Henry   +2 more
doaj   +1 more source

Extraction process and applications of mushroom-derived protein hydrolysate: A comprehensive review

Future Foods
Significant attention is focused on mushrooms and mushroom protein hydrolysates owing to their sustainability and nutritional profile with different uses in diverse industries.
Hilary Kwesi Ketemepi, Mohd Azrie Bin Awang, Jaya Seelan Sathiya Seelan, Nor Qhairul Izzreen Mohd Noor   +3 more
doaj   +1 more source

Obtention and uses of protein hydrolysates

Grasas y Aceites, 2001
A review on the obtention of plant protein hydrolysates for food use has been carried out. First, the components and factors that participate in the hydrolysis are described.
Javier Vioque, Alfonso Clemente, Justo Pedroche, María del Mar Yust, Francisco Millán   +4 more
doaj   +1 more source

Effects of Enzymatic Hydrolysis on the Functional Properties, Antioxidant Activity and Protein Structure of Black Soldier Fly (Hermetia illucens) Protein

Insects, 2020
The effects of chemical protein extraction, and enzymatic hydrolysis with Alcalase, papain and pepsin, on the functional properties, antioxidant activity, amino acid composition and protein structure of black soldier fly (H. illucens) larval protein were
Inayat Batish, Devon Brits, Pedro Valencia, Caio Miyai, Shamil Rafeeq, Yixiang Xu, Magdalini Galanopoulos, Edward Sismour, Reza Ovissipour   +8 more
doaj   +1 more source

Comparison of Neuroprotective and Cognition-Enhancing Properties of Hydrolysates from Soybean, Walnut, and Peanut Protein

Journal of Chemistry, 2016
Hydrolysates were prepared from soybean, walnut, and peanut protein by papain, respectively. Their amino acid compositions and molecular weight distributions, the effects of various hydrolysates on H2O2-induced injury PC12 cells, and cognition of mice ...
Wenzhi Li, Tiantian Zhao, Jianan Zhang, Changping Wu, Mouming Zhao, Guowan Su   +5 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

Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement

Shipin gongye ke-ji
Protein hydrolysis can yield a diversity of bioactive peptides, thus the functional foods containing protein hydrolysates can improve human health. However, the utilization of protein hydrolysates in functional foods is limited for the unpleasant taste ...
Mengzhuo LI, Xueyan DUAN, Junjuan WANG, Xiaoyan ZHAO, Peiyou QIN   +4 more
doaj   +1 more source