Zobrazeno 1 - 10
of 537
pro vyhledávání: '"Peanut protein"'
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 6, Pp 47-52 (2024)
为促进花生蛋白的深加工和更广泛的应用，采用高静压联合碱性蛋白酶酶法改性花生蛋白。通过单因素试验考察了静压力、pH、酶添加量、酶解时间和酶解温度对花生蛋白溶解度的影响，在
Externí odkaz:
https://doaj.org/article/dab5ed8e6a8641279768458c2d6a6b5b
Publikováno v:
Food Physics, Vol 1, Iss , Pp 100019- (2024)
Peanut protein (PP)/buckwheat protein (BWP) mixture crosslinked by transglutaminase (TGase) under dual-frequency ultrasound (DFU) field was developed and its structural and functional properties were characterized. The results showed that the optimal
Externí odkaz:
https://doaj.org/article/5fb56cf2d959490a861cd4f4c6de812e
Autor:
Chenxian Yang, Tianci Li, Tingwei Zhu, Xiaojie Duan, Yibao Chen, Yandong Xu, Fusheng Chen, Kunlun Liu
Publikováno v:
Grain & Oil Science and Technology, Vol 7, Iss 1, Pp 60-67 (2024)
The liquid-liquid extraction method using reverse micelles can simultaneously extract lipid and protein of oilseeds, which have become increasingly popular in recent years. However, there are few studies on mass transfer processes and models, which a
Externí odkaz:
https://doaj.org/article/6483c7319d934636a712241fcbf74a53
Effect of pH-Shift Treatment on IgE-Binding Capacity and Conformational Structures of Peanut Protein
Publikováno v:
Foods, Vol 13, Iss 21, p 3467 (2024)
Hypoallergenic processing is an area worthy of continued exploration. In the treatment of the peanut protein (PP), pH shift was applied by acidic (pH 1.0–4.0) and alkaline (pH 9.0–12.0) treatment, after which the pH was adjusted to 7.0. Following
Externí odkaz:
https://doaj.org/article/3f3581c9664049ce8219831d325e53e7
Autor:
Wenjun Li, Yexia Guan, Shumin Chen, Xiaoxuan Du, Beibei Yan, Zixu Wang, Runze Ma, Yunxin Zhang, Huang Huang, Deyuan Li, Wei Li
Publikováno v:
Journal of Future Foods, Vol 5, Iss 3, Pp 257-265 (2025)
Peanut protein was fermented by Lactobacillus pentosus, to study the effects of different protein composition of peanut protein isolate, arachin and concomitant arachin on their molecular structure and thermal properties during fermentation, the comp
Externí odkaz:
https://doaj.org/article/0a7cfbc6749249eebe5117e62a4f7ce6
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 11, Pp 38-44 (2023)
为考察高酯果胶对花生蛋白凝胶特性的影响机制，以冷榨花生饼为原料，采用超声辅助法提取花生蛋白，并添加高酯果胶制备花生蛋白凝胶，以碱溶酸沉提取花生蛋白制备的凝胶为对照，研
Externí odkaz:
https://doaj.org/article/4e78017e91334ab2be11e3bcbc0c5e29
Autor:
Song Cui, David Julian McClements, Xingfeng Xu, Bo Jiao, Liyang Zhou, Hualu Zhou, Liu Xiong, Qiang Wang, Qingjie Sun, Lei Dai
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 3, Pp 135-147 (2023)
As naturally sourced proteins, peanut proteins have garnered significant attention from the food industry, owing to their numerous advantages, such as easy extraction, non-pungency, and high bioavailability. Furthermore, peanut proteins are highly di
Externí odkaz:
https://doaj.org/article/0e8ee6da147e47d78b89fde1cc7fe5fb
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 9, Pp 75-82 (2023)
植物油料蛋白胶黏剂具有来源广泛、无毒、可再生及制备简单等优点，但胶接强度低、耐水性能差、易霉变等问题限制了其发展和应用。综述了近年来几种主要植物油料蛋白胶黏剂如大豆蛋
Externí odkaz:
https://doaj.org/article/af946686a983426f9ac9f7d17a2c44f4
Autor:
Sukanya Poddar, Jianmei Yu
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 13, p 7463 (2024)
Hypertension is a major controllable risk factor associated with cardiovascular disease (CVD) and overall mortality worldwide. Most people with hypertension must take medications that are effective in blood pressure management but cause many side eff
Externí odkaz:
https://doaj.org/article/248fbf1e187f4188a41ce0d8b4a46b97
Publikováno v:
Antioxidants, Vol 13, Iss 6, p 665 (2024)
The salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and
Externí odkaz:
https://doaj.org/article/98d59423f1744931a8e760f3c2dfe91d