Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Cucurbitin"'
Akademický článek
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Autor:
Ljiljana Popović, Jelena Tomić, Aleksandra Torbica, Žužana Stolić, Jelena Čakarević, Mirjana Šijački
Publikováno v:
Journal of the American Oil Chemists' Society. 94:1245-1251
peer-reviewed
The objective of this study was to show that biologically active hydrolysates can be obtained by simulated human gastrointestinal digestion (HGD) of transglutaminase cross-linked pumpkin oil cake protein (Tg-C) which was previously
The objective of this study was to show that biologically active hydrolysates can be obtained by simulated human gastrointestinal digestion (HGD) of transglutaminase cross-linked pumpkin oil cake protein (Tg-C) which was previously
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41e5f6381a3ad0aaa9b4eb04152dca10
https://doi.org/10.1007/s11746-017-3041-8
https://doi.org/10.1007/s11746-017-3041-8
Kniha
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Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Paul-François Ngnitcho Kounkeu, Usha Antony, Oh Deog Hwan, S. B. Hwang, Eric Banan-Mwine Daliri, M. Y. Kwon, S. H. Kim, E. H. Lee, H. J. Kim, Charles Nkufi Tango, Mohammad Shakhawat Hussain, R. Momna, H. Y. Jo, Sudha Rani Ramakrishnan, Imran Khan, E. J. Park, Shuai Wei, Ramachandran Chelliah
Publikováno v:
The Journal of Agricultural, Life and Environmental Sciences. 30
Plant proteins are important functional ingredients in many processed food products. In particular, globular proteins from various sources play an important role in many food products. In the current study, 11S globulin protein from white sesame seed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f21d416988fcdcae672c662bcc6fd85c
https://doi.org/10.12972/jales.20180002
https://doi.org/10.12972/jales.20180002
Publikováno v:
Advanced Materials Research. :823-826
Cucurbitin is a kind of specific alkaloids in pumpkin seed. The extraction conditions of cucurbitin were optimized as: extraction solvent was 4% dilute hydrochloric acid, rate of material to solvent was 1:20, ultrasonic power was 200 w and ultrasonic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cb6ca3df68ac08ba73e6887ab92a427
https://doi.org/10.4028/www.scientific.net/amr.881-883.823
https://doi.org/10.4028/www.scientific.net/amr.881-883.823
Autor:
Žužana Vaštag, Senka Popović, Draginja Peričin, Ljiljana Popović, Vera Krimer, Aleksandra Torbica
Publikováno v:
Journal of the American Oil Chemists' Society. 90:1157-1165
Cucurbitin extracted from pumpkin (Cucurbita pepo) oil cake was enzymatically hydrolysed with three different enzymes viz. alcalase, flavourzyme and pepsin. Antioxidative and functional properties of cucurbitin hydrolysates with different degrees of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::148ef0bd57dfad7f64278e5c451bb5ea
https://doi.org/10.1007/s11746-013-2257-5
https://doi.org/10.1007/s11746-013-2257-5
Publikováno v:
The Journal of Agricultural, Life and Environmental Sciences. 29
Proteins are a potential source of health-promoting biomolecules with medical, nutraceutical, and/or food applications. In particular, plant proteins, including globular proteins, represent important functional ingredients in many processed food prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba69d323ebfbe66f49ed1867c54c23f9
https://doi.org/10.12972/jales.20170014
https://doi.org/10.12972/jales.20170014
Publikováno v:
Food and Bioprocess Technology. 6:1105-1111
Enzymatic cross-linking of hull-less pumpkin oil cake globulin was studied using microbial transglutaminase. Response surface methodology was employed to study the effect of enzyme/substrate ratio, temperature, and reaction time on protein cross-link
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce29abe06e54171116bb3082f881615b
https://doi.org/10.1007/s11947-011-0673-9
https://doi.org/10.1007/s11947-011-0673-9
Publikováno v:
Journal of Food Engineering. 84:591-594
The response surface method was employed to study the effect of pH, sodium chloride concentrations and temperature on the solubility of pumpkin seed globulins (cucurbitin). The most significant variable was linear sodium chloride concentration, follo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4123e2208f8c1969354d6db5410e0f4a
https://doi.org/10.1016/j.jfoodeng.2007.07.002
https://doi.org/10.1016/j.jfoodeng.2007.07.002