Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Chia-Ling Jao"'
Autor:
Tzu-Yuan Wang, Cheng-Hong Hsieh, Chuan-Chuan Hung, Chia-Ling Jao, Meng-Chun Chen, Kuo-Chiang Hsu
Publikováno v:
Journal of Functional Foods, Vol 19, Iss , Pp 330-340 (2015)
Various warm- and cold-water fish skins were used to prepare gelatin hydrolysates and compare their in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory activity. The DPP-IV inhibitory activity of gelatin hydrolysates from warm-water fish was greater
Externí odkaz:
https://doaj.org/article/5dfd13dc8c3f4fcbb2e47b8f69dd749f
Publikováno v:
Journal of Functional Foods, Vol 11, Iss , Pp 235-242 (2014)
The peptides (PGH) in the
Externí odkaz:
https://doaj.org/article/2f03a7d2410542fb84fe166e15c260ce
Autor:
Chia-Ling Jao, 饒家麟
90
Part I In this work, four commercial proteases were applied to hydrolyze the proteins contained in the cooking juice produced by a canned tuna plant. Our objectives were to convert the recovered protein into free amino acids and small peptide
Part I In this work, four commercial proteases were applied to hydrolyze the proteins contained in the cooking juice produced by a canned tuna plant. Our objectives were to convert the recovered protein into free amino acids and small peptide
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/96788491163851310085
Autor:
Tzu-Yuan Wang, Chuan-Chuan Hung, Kuo-Chiang Hsu, You-Liang Hsieh, Cheng-Hong Hsieh, Chia-Ling Jao, Pei-Yi Lin
Publikováno v:
Food Chemistry. 234:431-438
A total of 294 edible protein sequences and 5 commercial proteases listed in the BIOPEP database were analyzed in silico. The frequency (A), a parameter in silico described previously, was examined further to calculating the ratio of truncated peptid
Autor:
Cheng-Hong Hsieh, Chuan-Chuan Hung, Chia-Ling Jao, Kuo-Chiang Hsu, Tzu-Yuan Wang, Meng-Chun Chen
Publikováno v:
Journal of Functional Foods, Vol 19, Iss, Pp 330-340 (2015)
Various warm- and cold-water fish skins were used to prepare gelatin hydrolysates and compare their in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory activity. The DPP-IV inhibitory activity of gelatin hydrolysates from warm-water fish was greater
Publikováno v:
Journal of Functional Foods, Vol 11, Iss, Pp 235-242 (2014)
The peptides (PGH) in the
Publikováno v:
BioMedicine. 2:130-136
Bioactive peptides within the original food-derived proteins are inactive but can be activated by releasing them during food processing (by enzymatic hydrolysis or fermentation) or during gastrointestinal (GI) digestion. Among all the bioactive pepti
Autor:
Tzu-Yuan Wang, Chuan-Chuan Hung, Chia-Ling Jao, Kuo-Chiang Hsu, Cheng-Hong Hsieh, Si-Xian Wu, You-Liang Hsieh
Publikováno v:
Foodfunction. 7(2)
The frequency (A), a novel in silico parameter, was developed by calculating the ratio of the number of truncated peptides with Xaa-proline and Xaa-alanine to all peptide fragments from a protein hydrolyzed with a specific protease. The highest in vi
Publikováno v:
Food Chemistry. 126:617-622
To produce and identify antiproliferative peptides, two commercial enzymes, papain (PA) and Protease XXIII (PR) were used to hydrolyse tuna dark muscle byproduct, and the protein hydrolysates were purified, before being evaluated for antiproliferativ
Publikováno v:
Procedia Food Science. 1:1601-1609
For understanding Bacillus coagulans, GanedenBC 30 was used in different ways to added in raw dough and examine their viability after baking. Eight different baking products: (1) chrysanthemum cookies, (2) egg pastry cakes, (3) mooncakes, (4) muffins