Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Cíntia Tiemi Misugi Kayukawa"'
Autor:
Marco A. S. Oliveira, Elaine Kaspchak, Marcos R. Mafra, Luciana Igarashi-Mafra, Cíntia Tiemi Misugi Kayukawa, Heloisa B.S. Sanchuki
Publikováno v:
Food chemistry. 303
Saponins are known for their bioactive and surfactant properties, showing applicability to the food, cosmetic and pharmaceutical industries. This work evaluated the saponins effects on Kluyveromyces lactis β-galactosidase activity and correlated the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b491bcc0b2cba25f2af9fcf351a16d63
https://pubmed.ncbi.nlm.nih.gov/31454757
https://pubmed.ncbi.nlm.nih.gov/31454757
Autor:
Andrea Briones Gonçalves Bonassoli, Cíntia Tiemi Misugi Kayukawa, Patrícia Kanczewski Iwankiw, Marcos R. Mafra, Luciana Igarashi-Mafra, Elaine Kaspchak
Publikováno v:
Journal of Molecular Liquids. 315:113699
Antinutrient mixtures are usually present in food formulations what can affect the protein digestibility. This work aimed to study the interactions of a mixture of antinutrients with bovine serum albumin and its effect on the in vitro protein digesti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f3c37faab9b6a3d97bbf171201ca5c7
https://doi.org/10.1016/j.molliq.2020.113699
https://doi.org/10.1016/j.molliq.2020.113699
Autor:
Joana Léa Meira Silveira, Cíntia Tiemi Misugi Kayukawa, Elaine Kaspchak, Luciana Igarashi-Mafra, Marcos R. Mafra
Publikováno v:
LWT. 121:108970
The interaction of Quillaja bark saponin and bovine serum albumin was determined by isothermal titration calorimetry and correlated to the structure, gelation and in vitro digestibility of the protein. Results showed that the interactions occur at ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e068173b084525d7b78bbfaf4230629
https://doi.org/10.1016/j.lwt.2019.108970
https://doi.org/10.1016/j.lwt.2019.108970
Autor:
Marcos R. Mafra, Elaine Kaspchak, Cíntia Tiemi Misugi Kayukawa, Heloisa B.S. Sanchuki, Luciana Igarashi-Mafra, Marco A. S. Oliveira
Publikováno v:
Food chemistry. 275
Tannins are compounds with antinutrient properties that hinder food digestibility, prejudicing human and animal nutrition. This work aimed to evaluate the negative effects of tannic acid on Kluyveromyces lactis β-galactosidase catalytic activity and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3932e3fee05174dc2877a9f5027caebe
https://pubmed.ncbi.nlm.nih.gov/30724206
https://pubmed.ncbi.nlm.nih.gov/30724206