Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Carolina Calderon-Chiu"'
Publikováno v:
Applied Sciences, Vol 14, Iss 20, p 9155 (2024)
This study aims to obtain protein fractions, such as albumin, globulin, prolamin, and glutelin, from jackfruit leaf flour and protein concentrate (LPC). The protein fractions were characterised based on their protein content, amino acid profile, hydr
Externí odkaz:
https://doaj.org/article/0ae54deaa8eb42d3b9e792b794387cde
Autor:
Carolina Calderón-chiu, Montserrat Calderón-santoyo, Simone Damasceno-gomes, Juan Arturo Ragazzo-Sánchez
Publikováno v:
Food Chemistry: X, Vol 12, Iss , Pp 100138- (2021)
This study aimed to evaluate the encapsulating potential of a jackfruit leaf protein hydrolysate, through obtaining pentacyclic triterpenes-rich extract loaded nanoemulsion. Response surface methodology (RSM) was used to optimize the conditions to ob
Externí odkaz:
https://doaj.org/article/586ed87e07c14dc58ee45804655a60f6
Autor:
Irving Antonio Brion-Espinoza, Maricarmen Iñiguez-Moreno, Juan Arturo Ragazzo-Sánchez, Julio César Barros-Castillo, Carolina Calderón-Chiu, Montserrat Calderón-Santoyo
Publikováno v:
Food Chemistry: X, Vol 12, Iss , Pp 100170- (2021)
Jackfruit (Artocarpus heterophyllus Lam.) is an evergreen tree that produces a high waste of leaves. This study evaluated the obtention of peptides from jackfruit leaves using pancreatin and pepsin, their antifungal activity, and their effect on pect
Externí odkaz:
https://doaj.org/article/519794a36f5946a988ba64f8d19fd184
Autor:
Julián Vera-Salgado, Carolina Calderón-Chiu, Montserrat Calderón-Santoyo, Julio César Barros-Castillo, Ulises Miguel López-García, Juan Arturo Ragazzo-Sánchez
Publikováno v:
Colloids and Interfaces, Vol 6, Iss 4, p 50 (2022)
The impact of ultrasound-assisted extraction (UAE) was evaluated on the functionality of jackfruit leaf protein hydrolysates. Leaf protein concentrate was obtained by ultrasound (LPCU) and conventional extractions by maceration (LPCM). LPCM and LPCU
Externí odkaz:
https://doaj.org/article/1b2b15e6e67747b196a068c5ce9c010d
Autor:
Carolina Calderón-Chiu, Montserrat Calderón-Santoyo, Julio César Barros-Castillo, José Alfredo Díaz, Juan Arturo Ragazzo-Sánchez
Publikováno v:
Colloids and Interfaces, Vol 6, Iss 4, p 52 (2022)
Jackfruit leaf protein concentrate (LPC) was hydrolyzed by pepsin (H–Pep) and pancreatin (H–Pan) at different hydrolysis times (30–240 min). The effect of the enzyme type and hydrolysis time of the LPC on the amino acid composition, structure,
Externí odkaz:
https://doaj.org/article/8a86b5218d2d422486d8f8a6306f94a8