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Publikováno v:
Foods, Vol 13, Iss 21, p 3430 (2024)
In developed countries, the growing elderly population has increased the demand for senior-friendly processed meat products. This study investigated the effects of four commercial microbial proteases (Alcalase, Flavourzyme, Neutrase, and Protamex) on
Externí odkaz:
https://doaj.org/article/c93dd0290b3647e5978490579f825a2c
Publikováno v:
Foods, Vol 13, Iss 19, p 3198 (2024)
The production of inflammatory cytokines such as tumor necrosis factor (TNF)-α by activated macrophage cells plays an important role in the development of intestinal inflammation. The present study investigated the anti-inflammatory effect of the pr
Externí odkaz:
https://doaj.org/article/7361da026c16424f8dd8985a5600a700
Autor:
XIANG Huan, CUI Chun
Publikováno v:
Shipin Kexue, Vol 44, Iss 18, Pp 49-57 (2023)
In this study, peptides with inhibitory activity against porcine pancreatic lipase (PPL) from the alcalase hydrolysate of seabuckthorn seed meal protein were purified by ultrafiltration and macroporous resin separation, and their structures were inve
Externí odkaz:
https://doaj.org/article/4dcd876c33324befbd0ae62e957803b3
Autor:
Olloqui Enrique Javier, González-Rodríguez Maurilio Alejandro, Contreras-López Elizabeth, Pérez-Flores Jesús Guadalupe, Pérez-Escalante Emmanuel, Moreno-Seceña Juan Carlos, Martínez-Carrera Daniel
Publikováno v:
Molecules, Vol 29, Iss 13, p 3088 (2024)
The Jatropha curcas cake, a protein-rich by-product of biofuel production, was the subject of our study. We identified and quantified the ACE inhibitory, antioxidant, and antidiabetic activities of bioactive peptides from a Jatropha curcas L. var Sev
Externí odkaz:
https://doaj.org/article/d62c6fb4b3e943f287cae7967f1c9af3
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 6, Iss 2, Pp 97-105 (2023)
Peanut protein hydrolysate was produced from peanut protein isolate hydrolyzed using Alcalase® 2.4 L. Hydrolysis conditions were optimized using a response surface methodology. The two independent variables were the substrate/enzyme ratio and the hy
Externí odkaz:
https://doaj.org/article/6e2798614b1e4ea4b6f019a8fc7b4dfd
Autor:
Ali Cingöz, Metin Yildirim
Publikováno v:
Foods and Raw Materials, Vol 11, Iss 2, Pp 197-205 (2023)
During the processing of sour cherries into different foodstuffs, a large amount of kernels is produced as waste material, which creates a significant disposal problem for the food industry. Sour cherry kernels containing 25.3–35.5% of protein can
Externí odkaz:
https://doaj.org/article/e8357381ce3e4a539fdd09d993cae6d2
Autor:
Paphawarin Thuraphan, Suphawan Suang, Anurak Bunrod, Watchara Kanjanakawinkul, Wantida Chaiyana
Publikováno v:
Pharmaceuticals, Vol 17, Iss 6, p 679 (2024)
This study aimed to extract bioactive proteins and protein hydrolysates from Apis mellifera larvae and assess their potential application in cosmetics as well as their irritation properties. The larvae were defatted and extracted using various medium
Externí odkaz:
https://doaj.org/article/062647f10bfc4cf99ab4f716467c44a5
Publikováno v:
Pharmaceutical Biology, Vol 60, Iss 1, Pp 308-318 (2022)
Context Sericin, a protein found in wastewater from the silk industry, was shown to contain a variety of biological activities, including antioxidant. The enzymatic conditions have been continuously modified to improve antioxidant effect and scavengi
Externí odkaz:
https://doaj.org/article/eca5a3ac082d4729b09da71d83d4bea8
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Andryszkiewicz Magdalena, Kyriaki Apergi, Silvia Peluso, Yi Liu, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 21, Iss 8, Pp n/a-n/a (2023)
Abstract The food enzyme subtilisin (serine endopeptidase, EC 3.4.21.62) is produced with the non‐genetically modified Bacillus paralicheniformis strain DP‐Dzx96 by Genencor International B.V. The food enzyme was considered free from viable cells
Externí odkaz:
https://doaj.org/article/6074a0a2be7e4c43a99033791d5893e2