Zobrazeno 1 - 10
of 622
pro vyhledávání: '"Protein functionality"'
Autor:
Sirichat Chanadang, Sukanya Mingyai, Phantipha Charoenthaikij, Kitti Sathapornprasath, Yostana Supan, Duangkamon Wayupap, Teerarat Itthisoponkul
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100480- (2024)
The study examined the quality of cricket protein powder (CPP) dried using microwave-assisted spouted bed drying (MSBD) and oven drying (OD). Two types of crickets, Acheta domesticus (AD) and Gryllus bimaculatus (GB), were used. Results showed that M
Externí odkaz:
https://doaj.org/article/c4d8ca7509e24ed9ae83e162dc39b197
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101550- (2024)
This study aimed to modify plant protein mixture to improve their functionality and digestibility by limited hydrolysis. Soy protein isolate and corn zein were mixed at the ratio of 5:1 (w/w), followed by limited hydrolysis using papain from 15 to 30
Externí odkaz:
https://doaj.org/article/bd9f55a6bdc1450bae1eeb13dbfad2d9
Autor:
Bipin Rajpurohit, Yonghui Li
Publikováno v:
Journal of Future Foods, Vol 3, Iss 4, Pp 340-356 (2023)
We are facing the challenge of climate change and food insecurity for a growing population. The current mode of animal protein production via animal agriculture is resource-intensive and unsustainable. Therefore, there is a need to find alternative s
Externí odkaz:
https://doaj.org/article/f016bcf9d355425080e9f5e6c6eb324c
Publikováno v:
Foods, Vol 13, Iss 17, p 2735 (2024)
This study investigated the physicochemical properties, functionalities, and antioxidant capacities of protein extracts from wild sea cucumber Australostichopus mollis collected from four distinct locations in New Zealand. Protein was extracted from
Externí odkaz:
https://doaj.org/article/0347d9c926ed495099445b6d84054743
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100906- (2024)
Dry fractionation is a promising technology for producing plant protein ingredients, owing to its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated proteins are still under development with limited applications
Externí odkaz:
https://doaj.org/article/9bdedc094f2a4f91aadf1e50c0ab81aa
Publikováno v:
MedComm, Vol 4, Iss 6, Pp n/a-n/a (2023)
Abstract O‐linked‐β‐N‐acetylglucosamine (O‐GlcNAcylation) is a distinctive posttranslational protein modification involving the coordinated action of O‐GlcNAc transferase and O‐GlcNAcase, primarily targeting serine or threonine residue
Externí odkaz:
https://doaj.org/article/38486d97a6534554ad85a24f7c45d4c5
Autor:
Regina G.A. Politiek, Eirini Pegiou, Lotta L. Balfoort, Marieke E. Bruins, Maarten A.I. Schutyser, Julia K. Keppler
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100274- (2023)
Dry fractionation is low in energy and water use and thus a sustainable option to obtain protein-rich ingredients. Air-classification is used to remove starch from legumes, and electrostatic separation can be used to remove fibres from other starting
Externí odkaz:
https://doaj.org/article/e3674c21588e42e592f8f842f830d10e
Autor:
Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya, Cherakkathodi Sudheesh, Plachikkattu Parambil Akhila, Shabir Ahmad Mir, Monica R. Nemtanu, Johnsy George, Maximilian Lackner, Amin Mousavi Khaneghah
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100861- (2023)
Recently, plant proteins have received notable attention as food and medicine. Further, plant proteins are used to produce and isolate peptides to treat and prevent diseases in humans and animals. Plant proteins can be extracted from various sources,
Externí odkaz:
https://doaj.org/article/27bdb7dc57324e3c86637a32d0a34cc1
Autor:
Sahar Benahmed, Amani Askri, Théophane de Rauglaudre, Marie-Pierre Létourneau-Montminy, Nabeel Alnahhas
Publikováno v:
Poultry Science, Vol 102, Iss 11, Pp 103041- (2023)
ABSTRACT: This study investigated the effect of reducing dietary crude protein (CP) content in the grower and finisher diets of broiler chickens on breast meat quality, muscle protein functionality, growth, carcass yield, and meat yield. To achieve t
Externí odkaz:
https://doaj.org/article/9a115f972db6457d9d174cf7c5f5a1fa
Publikováno v:
Foods, Vol 13, Iss 3, p 376 (2024)
The fava bean protein isolate (FBPI) holds promise as a sustainable plant-based protein ingredient. However, native FBPIs exhibit limited functionality, including unsuitable emulsifying activities and a low solubility at a neutral pH, restricting the
Externí odkaz:
https://doaj.org/article/e5dc1f6c64874fa6ae6130b7df1dcb09