Results 131 to 140 of about 51,120 (302)

Dual‐Functional Food‐Derived Bioactive Peptides: Expanding Beyond Biological Activity

Food Chemistry International, EarlyView.
This review examines recent advances in dual‐ and multifunctional food‐derived bioactive peptides, highlights emerging research integrating biological and techno‐functional properties, and offers perspectives to inform future studies in this field. ABSTRACT Food‐derived bioactive peptides (FBPs) are a diverse group of peptides with proven physiological
Cullen MacDonald, Xiaohong Sun
wiley   +1 more source

Effects of limited enzymolysis and glycosylation on emulsifying properties of soybean protein isolates

Shipin yu jixie
Objective: This study aimed to develop novel soybean protein isolate （SPI）-based emulsifiers. Methods: The structure of SPI was modified by limited enzymolysis combined with glycosylation and the effects of this synergistic modification on the ...
LI Lin, SUN Yixi, QIN Wen, ZHANG Qing
doaj   +1 more source

Relevamiento de la producción de lacasa en aislamientos de Colletotrichum (Ascomycota), agente causal de antracnosis de la Soja [PDF]

, 2007
Colletotrichum truncatum es el hongo patógeno más comúnmente asociado con la antracnosis de soja. Aunque la enzima ligninolítica lacasa se relaciona con la patogenicidad de un amplio rango de hongos fitopatógenos, su rol biológico en la interacción ...
Gally, Marcela Edith, Levin, Laura Noemí, Parisi, Matías, Ramos, Araceli Marcela   +3 more
core  

“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut (Arachis hypogaea L.) Protein Isolates: A Review”

Food Chemistry International, EarlyView.
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera, Kevin Ulises López Martír, Judith Esmeralda Urías Silvas, Juan Alberto Resendiz Vazquez, Raúl Delgado Delgado, María Soledad Córdova Aguilar, Antonio Hidalgo Millan   +6 more
wiley   +1 more source

\u3cem\u3eRhizobium japonicum\u3c/em\u3e Mutants Defective in Symbiotic Nitrogen Fixation [PDF]

, 1982
Rhizobium japonicum strains 3I1b110 and 61A76 were mutagenized to obtain 25 independently derived mutants that produced soybean nodules defective in nitrogen fixation, as assayed by acetylene reduction.
Brill, Winston J., Noel, K. Dale, Silver, Lin E., Stacey, Gary, Tandon, Shiv R.   +4 more
core   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Investigation of the differences in the effect of (-)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate. [PDF]

Food Chem X, 2023
Pi X, Liu J, Sun Y, Sun X, Sun Z, Cheng J, Guo M.   +6 more
europepmc   +1 more source

Multiplexed in-gel microfluidic immunoassays: characterizing protein target loss during reprobing of benzophenone-modified hydrogels. [PDF]

, 2019
From whole tissues to single-cell lysate, heterogeneous immunoassays are widely utilized for analysis of protein targets in complex biospecimens. Recently, benzophenone-functionalized hydrogel scaffolds have been used to immobilize target protein for ...
Gopal, Anjali, Herr, Amy E
core   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Effects of soluble soybean polysaccharides on the formation of gel formation of soybean protein isolate

Shipin yu jixie
ObjectiveThis study aimed to investigate the effect of soluble soybean polysaccharides (SSPS) on gel formation and properties of soybean protein isolate (SPI).MethodsSPI suspension and gels with different amounts of SSPS were prepared, and SPI suspension
GE Yuhong, SHEN Weijia, ZHAO Xiulan, ZHANG Qing   +3 more
doaj   +1 more source