Results 41 to 50 of about 5,709,630 (288)

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

The role of protein hydrolysates for exercise-induced skeletal muscle recovery and adaptation: a current perspective

Nutrition and Metabolism, 2021
The protein supplement industry is expanding rapidly and estimated to have a multi-billion market worth. Recent research has centred on understanding how the manufacturing processes of protein supplements may impact muscle recovery and remodeling.
Paul T. Morgan, L. Breen
semanticscholar   +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

Protein hydrolysates and tissue repair [PDF]

Nutrition Research Reviews, 2011
Protein hydrolysates provide a rich source of protein which is useful in situations where excess protein is needed, such as during repair of tissue damage. The consumption of protein hydrolysates has been shown to result in more rapid uptake of amino acids compared with whole proteins or free-form amino acid mixtures and some peptides in hydrolysates ...
Rebecca L, Thomson, Jonathan D, Buckley
openaire   +3 more sources

Amino Acids Biostimulants and Protein Hydrolysates in Agricultural Sciences

Plants
The effects of different types of biostimulants on crops include improving the visual quality of the final products, stimulating the immune systems of plants, inducing the biosynthesis of plant defensive biomolecules, removing heavy metals from ...
Wenli Sun, M. H. Shahrajabian, Yue Kuang, Na Wang   +3 more
semanticscholar   +1 more source

Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

Journal of Aquatic Food Product Technology, 2021
The comparative sensory, nutritional, and chemical quality properties of protein hydrolysates produced from mackerel and salmon backbones, heads, and viscera were evaluated.
T. Aspevik, L. Thoresen, Silje Steinsholm, M. Carlehög, K. Kousoulaki   +4 more
semanticscholar   +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

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

Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological properties.

Comprehensive Reviews in Food Science and Food Safety
Whey protein hydrolysates are recognized for their substantial functional and biological properties. Their high digestibility and amino acid composition make them a valuable ingredient to hydrolyzed whey infant formulas, enhancing both product ...
Jiecheng Li, Fan Zhu
semanticscholar   +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