Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Martin Alain Mune Mune"'
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100489- (2024)
Bambara bean (Vigna subterranea), also known as the underground bean, is a leguminous crop indigenous to Africa, celebrated for its high nutritional value, particularly its protein content. This comprehensive review delves into the biological and bio
Externí odkaz:
https://doaj.org/article/4190260b57034ec8b583cb4126864343
Autor:
Christian Bernard Bakwo Bassogog, Carine Emilienne Nyobe, Fanta Yadang Sabine, Ambamba Akamba Bruno Dupon, Simon Pierre Ngui, Samuel René Minka, Ngondi Judith Laure, Martin Alain Mune Mune
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e28368- (2024)
New plant proteins with high nutritional quality and biological properties are actively searched worldwide. Moringa oleifera seed protein isolate was prepared from defatted flour and hydrolyzed using four proteases namely trypsin, pepsin, Alcalase, a
Externí odkaz:
https://doaj.org/article/739fa589b6df4c25aad183f5e41ed191
Autor:
Ryuya Yamamoto, Koki Takizawa, Yoshikatsu Miyabe, Martin Alain Mune Mune, Hideki Kishimura, Yuya Kumagai
Publikováno v:
Phycology, Vol 3, Iss 3, Pp 394-404 (2023)
Mycosporine-like amino acids (MAAs) are natural UV-absorbing compounds found in microalgae and macroalgae. The content of MAAs in algae varies with the seasons and environmental factors. Red alga dulse in Usujiri (Hokkaido, Japan) is an underutilized
Externí odkaz:
https://doaj.org/article/809dfc4425fe4841a659fa834dcd3a8e
Publikováno v:
Molecules, Vol 29, Iss 7, p 1536 (2024)
In this study, the α-glucosidase (maltase-glucoamylase: MGAM) and α-amylase inhibitory properties elicited by xylooligosaccharides (XOSs) prepared from dulse xylan were analysed as a potential mechanism to control postprandial hyperglycaemia for ty
Externí odkaz:
https://doaj.org/article/6259a308120c453c93c31524a8a4f443
Publikováno v:
Phycology, Vol 3, Iss 1, Pp 127-137 (2023)
Mycosporine-like amino acids (MAAs) are natural ultraviolet-absorbing compounds found in microalgae and macroalgae. MAA content changes seasonally and in response to environmental factors. We previously investigated MAAs from the red alga dulse (Deva
Externí odkaz:
https://doaj.org/article/b2d3c09cbc7c4ffabfb06dee1ea4509e
Autor:
Martin Alain Mune Mune, Yoshikatsu Miyabe, Takeshi Shimizu, Wataru Matsui, Yuya Kumagai, Hideki Kishimura
Publikováno v:
Marine Drugs, Vol 21, Iss 1, p 49 (2023)
In this study, we studied the bioactive peptides produced by thermolysin hydrolysis of a water-soluble protein (WSP) from the red alga Gracilariopsis chorda, whose major components are phycobiliproteins and Ribulose-1,5-bisphosphate carboxylase-oxyge
Externí odkaz:
https://doaj.org/article/4ed7cf7c84bf41c687b6b070354528c4
Autor:
Simon Pierre Ngui, Carine Emilienne Nyobe, Christian Bernard Bakwo Bassogog, Erasmus Nchuaji Tang, Samuel René Minka, Martin Alain Mune Mune
Publikováno v:
Heliyon, Vol 7, Iss 8, Pp e07824- (2021)
Bambara bean is a rich low-cost protein source and a functional ingredient in the food industry. We investigated the effects of temperature and different pH on the physicochemical and functional properties of Bambara bean protein isolate. Vicilin was
Externí odkaz:
https://doaj.org/article/d9a5f683418c4bd1b0a7eafdd13130d6
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
The aim of this study was to evaluate the nutritional quality of protein from Moringa oleifera seeds and leaves. The defatted flours were rich in protein (33.53 and 18.63% for seeds and leaves, respectively) and carbohydrates. Amino acid analysis rev
Externí odkaz:
https://doaj.org/article/89075380598c43c8aa4f8901cb7612be
Autor:
Martin Alain Mune Mune, Christian Bernard Bakwo Bassogog, Emilienne Carine Nyobe, Samuel René René Minka
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
Secondary structure of protein, surface hydrophobicity, and functional properties of defatted Moringa olifeira seed and leaf flour were studied. Protein presented high β-sheet (32.77–41.11%) and β-turn (37.97–39.31%) structures. Water holding a
Externí odkaz:
https://doaj.org/article/9412e869c9be487b914ef07ab965d772
Publikováno v:
In Applied Food Research December 2024 4(2)