Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Nancy D. Asen"'
Publikováno v:
Journal of Functional Foods, Vol 106, Iss , Pp 105590- (2023)
Butyrylcholinesterase (BuChE) is an enzyme implicated in Alzheimer’s disease due to the excessive breakdown of neurotransmitters. The study screened and synthesized de novo peptides derived from yellow field pea as BuChE activity inhibitors. The co
Externí odkaz:
https://doaj.org/article/dc3a7774d2c640318c41a451477962ad
Publikováno v:
Foods, Vol 12, Iss 21, p 3978 (2023)
Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and micronutrients. The protein quality in peas is influenced by both intrinsic
Externí odkaz:
https://doaj.org/article/523631c42e4b43fca2e997ee5eb9c9a8
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Compounds with structural similarities to the neurotransmitter (acetylcholine) are mostly used to inhibit the activity of acetylcholinesterase (AChE) in Alzheimer’s disease (AD) therapy. However, the existing drugs only alleviate symptoms of modera
Externí odkaz:
https://doaj.org/article/b0d38a8a007e45f69627fea1c6b29bd4
Autor:
Nancy D. Asen, Rotimi E. Aluko
Publikováno v:
Membranes, Vol 13, Iss 9, p 767 (2023)
The aim of this paper was to determine the emulsification properties of protein aggregates obtained from heat pretreated yellow field pea protein concentrate (PPC). PPC dispersions were prepared in distilled water (adjusted to pH 3.0, 5.0, 7.0, or 9.
Externí odkaz:
https://doaj.org/article/856c3efdb66b4d1288be89aae307efe4
Autor:
Nancy D. Asen, Rotimi E. Aluko
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
This study was carried out to investigate the effect of heat pre-treatment of pea proteins at different pH values on the formation of functional protein aggregates. A 10% (w/v) aqueous mixture of pea protein concentrate (PPC) was adjusted to pH 3.0,
Externí odkaz:
https://doaj.org/article/c2c9de08a25a497ab6da80f076e5aac0
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
Defatted peanut meal is a low value agro-industrial residue from peanut oil production with potential use as a value addition food ingredient. In this study, peanuts were roasted at 100°C for 5 min, de-skinned and milled into whole peanut flour (WPF
Externí odkaz:
https://doaj.org/article/dcc240ab90944cae86f718ffab708299
Autor:
Nancy D. Asen, Rotimi E. Aluko
Publikováno v:
Journal of Food Biochemistry. 46
This study optimized the enzymatic hydrolysis of yellow field pea proteins using alcalase (ACH), chymotrypsin (CHH), flavourzyme (FZH), pancreatin (PCH), pepsin (PEH), and trypsin (TPH) to obtain hydrolysates and ultrafiltered fractions (1, 1-3, 3-5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::139a1ff0926c85f991132ec83ffa3834
https://doi.org/10.1111/jfbc.14289
https://doi.org/10.1111/jfbc.14289