Results 41 to 50 of about 3,376,074 (301)

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

Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction Tool [PDF]

, 2020
Nuclear magnetic resonance (NMR) metabolomics profiling was evaluated as a new tool in sensory assessment of protein hydrolysates. Hydrolysates were produced on the basis of different raw materials (cod, salmon, and chicken), enzymes (Food Pro PNL and ...
Jarl Underhaug, Steinsholm, Silje, Underhaug, Jarl, Anders Malmendal, Tone Aspevik, Silje Steinsholm, Oterhals, Åge, Malmendal, Anders, Ingrid Måge, Aspevik, Tone, Måge, Ingrid, Åge Oterhals   +11 more
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Advances in Solution‐Processed Textile Triboelectric Nanogenerators: Ink Formation, Processing Strategies, Applications, and Challenges

Advanced Functional Materials, EarlyView.
Advanced ink systems for solution‐processed textile triboelectric nanogenerators are systematically summarized, spanning conductive, tribo‐negative, and tribo‐positive layers. By connecting ink chemistry, deposition methods, and device function, the present review reveals the key governing principles of solution development and highlights practical ...
Xinlong Sun, Stephen Beeby
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

Production of Lupinus angustifolius protein hydrolysates with improved functional properties

Grasas y Aceites, 2005
Protein hydrolysates wer e obtained from lupin flour and from the purified globulin α -conglutin, and their functional properties were studied. Hydrolysis with alcalase for 60 minutes yielded degrees of hydrolysis ranging from 4 % to 11 % for lupin flour,
Hassane Lqari, Justo Pedroche, Julio Girón-Calle, Javier Vioque, Francisco Millán   +4 more
doaj   +1 more source

Аntioxidant activity of peptide fractions obtained by membrane ultrafiltration of egg white protein enzymatic hydrolysates

, 2015
The objective of this research was a production of egg white protein hydrolysates with improved antioxidant properties. For this purpose, a thermal and ultrasound pretreated egg white proteins were intensively hydrolysed with a commercial food-grade ...
Šekuljica, Nataša, Jovanović, Jelena, Stefanović, Andrea, Knežević-Jugović, Zorica, Manojlović, Verica, Bugarski, Branko, Žuža, Milena   +6 more
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Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 more
wiley   +1 more source

Industrial enzymatic hydrolysis of chicken viscera and bone materials: effect on protein recovery and product properties

Frontiers in Sustainable Food Systems
Enzymatic hydrolysis is an efficient strategy for valorizing chicken rest raw materials, yet the influence of industrially relevant process design on protein recovery and product functionality remains insufficiently described, especially for sediment ...
Kathrine Kjos Five, Kathrine Kjos Five, Ingvild Fålun, Gabriel Johan Roland, Daniel Forshaug, Ingrid Schafroth Sandbakken, Turid Rustad   +6 more
doaj   +1 more source

Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: a source of antidiabetic peptides

, 2018
Large quantities of low-value protein rich co-products, such as salmon skin and trimmings, are generated annually. These co-products can be upgraded to high-value functional ingredients.
Finbarr P.M. O'Harte (12589939), Philip J. Allsopp (12589699), O\u27Keeffe, Martina B., Richard J. Fitzgerald (7886738), Vadivel Parthsarathy, O'Harte, Finbarr P. M., Pádraigín A. Harnedy, Martina B. O'Keeffe (12589618), Philip J. Allsopp, McSorley, Emeir M., O\u27Harte, Finbarr P.M., McLaughlin, Chris M., Fitzgerald, Richard J., Parthsarathy, Vadivel, Allsopp, Philip J., Vadivel Parthsarathy (285723), Martina B. O'Keeffe, Chris M. McLaughlin (12589933), Chris M. McLaughlin, Pádraigín A. Harnedy (12589936), Harnedy, Pádraigín A., Emeir M. McSorley (10937796), O'Keeffe, Martina B., Richard J. FitzGerald, Emeir M. McSorley, Finbarr P.M. O'Harte   +25 more
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Protein rich extruded snack foods using hydrolyzed proteins [PDF]

, 2003
Plan BThe effects of the degree of protein hydrolysis and feed concentration of protein were tested on corn meal extrudates using a single screw extrusion system. Four different concentrations of whey protein isolate (0%, 5%, 10%, and 15%) with differing
Nelson, Heather M.
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