Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Elena Leeb"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Phycocyanin is a protein-chromophore structure present in Arthrospira platensis commonly used as a blue-colorant in food. Color losses of phycocyanin can be reduced by electrostatic complexation with λ-carrageenan. The aim of this study was to inves
Externí odkaz:
https://doaj.org/article/1a7a80b9a7e14201ae60777ab137392e
Publikováno v:
Green Chemistry. 24:4174-4185
The protein-chromophore interactions of phycocyanin are prone to changes in environmental conditions. Loss of these interactions leads to disappearance of the color. After stabilization with λ-carrageenan, phycocyanin can be stabilized over 28 days.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::946a84ff8b8481334f6f38d574c5109d
https://doi.org/10.1039/d2gc00809b
https://doi.org/10.1039/d2gc00809b
Publikováno v:
Food chemistry. 380
The pH and temperature sensitivity of the natural blue pigment phycocyanin from Arthrospira platensis limits its application as food colorant. This study examines the effect of protein stabilization by the anionic polysaccharide λ-carrageenan on phy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23d5ba85dafbf1aac0eeb2a18fb2a053
https://pubmed.ncbi.nlm.nih.gov/35077991
https://pubmed.ncbi.nlm.nih.gov/35077991
Publikováno v:
International Dairy Journal. 78:103-111
New insights in the aggregation mechanisms of the whey protein β-lactoglobulin were gained by detailed investigation of the denaturation behavior (80–120 °C) at variable pH values (5.1, 6.8, 8.0). Denaturation followed a 1.5 order kinetic and rea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::926039fba7c5b4a2819fd06b99067a65
https://doi.org/10.1016/j.idairyj.2017.09.006
https://doi.org/10.1016/j.idairyj.2017.09.006
Publikováno v:
International Dairy Journal. 52:50-56
Since there has been a lack of knowledge concerning the molecular understanding of the specific fouling mechanism during deposit layer structure formation, in this study membrane fouling during the filtration of single whey protein fractions was inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef6a55f8dfdaf127e2a4bbc4611e2e9c
https://doi.org/10.1016/j.idairyj.2015.08.006
https://doi.org/10.1016/j.idairyj.2015.08.006
Autor:
Michael Diener, Tom Hostettler, Teresa Demuth, Lukas Böcker, Jozef Adamcik, Laura Nyström, Kai Reineke, Alexander Mathys, Severin Eder, Elena Leeb
Publikováno v:
Food Chemistry. 316:126374
Arthrospira platensis, commonly known as Spirulina, gains increasing importance as alternative protein source for food production and biotechnological systems. A promising area is functional high-value algae extracts, rich in phycocyanin, a protein-p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ab21b3d9dd85a6d776d5059bf985afc
https://doi.org/10.1016/j.foodchem.2020.126374
https://doi.org/10.1016/j.foodchem.2020.126374
Publikováno v:
International Dairy Journal. 105:104666
Enzymatic hydrolyses of proteins are established processes to release functional peptides that can be used in various food applications. Prediction of hydrolysate composition requires detailed knowledge and understanding of the reaction dynamics of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::250cf61556b7aacf9094e587aa647bf5
https://doi.org/10.1016/j.idairyj.2020.104666
https://doi.org/10.1016/j.idairyj.2020.104666
Autor:
Elena Leeb, Jörg Hinrichs, Ulrich Kulozik, Thomas Letzel, Seronei Chelulei Cheison, Aline Holder
Publikováno v:
International Dairy Journal. 38:116-123
Two food grade fractionation processes using ion-exchange membrane adsorption chromatography (IE-MAC) and cross-flow electro membrane filtration (CFEMF) were successfully developed for the fractionation of complex peptide mixtures. Feed solutions for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2d58597b3a90fc046bb8e991e729a25
https://doi.org/10.1016/j.idairyj.2013.12.006
https://doi.org/10.1016/j.idairyj.2013.12.006
Publikováno v:
Food Chemistry. 125:1241-1248
Trypsin (EC 3.4.21.4) hydrolysis of food proteins are done at the optimum pH (7.8) and temperature (37 °C). Little information is available on the effect of sub-optimal conditions on hydrolysis. Bovine β-lactoglobulin (β-Lg) was hydrolysed by tryp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8979702a4fa345d222ca88e0f057a948
https://doi.org/10.1016/j.foodchem.2010.10.042
https://doi.org/10.1016/j.foodchem.2010.10.042
Publikováno v:
International Dairy Journal. 21:166-171
Whey protein isolate (93.84% protein) was hydrolysed using bovine trypsin (EC 3.4.21.4) at an enzyme-to-substrate ratio of 1.0% (w w −1 ) over a range of temperatures and pH. Residual protein was quantified using reversed-phase high performance liq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88d1d3661d019a070d8e26edc79396de
https://doi.org/10.1016/j.idairyj.2010.09.008
https://doi.org/10.1016/j.idairyj.2010.09.008