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pro vyhledávání: '"casein hydrolysates"'
Akademický článek
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Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 23, Iss 1, Pp 063-071 (2022)
Caprine milk is one of the animal protein sources with high nutrition and relatively easy to digest. Caprine milk has high protein content (3.4 %) which is potential to produce bioactive peptides such as antimicrobial peptides. This study was to anal
Externí odkaz:
https://doaj.org/article/f3c317c923f543989b5a774abddf46ba
Autor:
Zijiao Qiao, Jiaqi Wang, Zeqi He, Lina Pan, Konglong Feng, Xiaoyu Peng, Qianru Lin, Yu Gao, Mingyue Song, Sufang Cao, Yunjiao Chen, Yong Cao, Guo Liu
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Hypertension is a major risk factor leading to cardiovascular disease, and is frequently treated with angiotensin I-converting enzyme (ACE) inhibitory peptides. The objective of this study was to separate and identify an ACE-inhibitory peptide from g
Externí odkaz:
https://doaj.org/article/32225b40fefb4d28af79d9ac123dcb25
Autor:
Ricardo Troncoso Recio, Nelson Pérez Guerra, Ana Torrado Agrasar, Clara Asunción Tovar Rodríguez
Publikováno v:
Gels, Vol 8, Iss 11, p 689 (2022)
The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the unyeasted dough (UYD), the unyeasted dough with CHs (UYD-C) and the yeasted dough (YD). The chara
Externí odkaz:
https://doaj.org/article/3228d294f30047ada228183e9b376d06
Autor:
Neha Thakur, Geeta Chauhan, B.P. Mishra, S.K. Mendiratta, A.K. Pattanaik, Thakur Uttam Singh, M. Karikalan, Somesh Kumar Meshram, Lalita Garg
Publikováno v:
Journal of Functional Foods, Vol 75, Iss , Pp 104272- (2020)
The present study was designed to test diabetogenic activity of A1 and A2 casein hydrolysates and other related pathological conditions, in murine species. 6 weeks old adult male wistar rats were selected and first divided into 3 groups (n = 12) as C
Externí odkaz:
https://doaj.org/article/4d43722f12664c57b48867a1ae6767e2
Akademický článek
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Akademický článek
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Autor:
Yun-Jiao Shi, Xin-Huai Zhao
Publikováno v:
Foods, Vol 11, Iss 2, p 196 (2022)
In this study, papain-generated casein hydrolysates (CH) with a degree of hydrolysis of 13.7% were subjected to a papain-mediated plastein reaction in the absence or presence of one of the exogenous amino acids—Gly, Pro, and Hyp—to prepare four p
Externí odkaz:
https://doaj.org/article/1354804365e349808eee3095fba207f7
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 1, Pp 105-109 (2017)
Two casein plasteins were prepared from the Neutrase-catalyzed plastein reaction of casein hydrolysates in the presence of proline and phenylalanine, respectively, and assessed for their antihypertensive activities at 300 mg/kg body using rat model.
Externí odkaz:
https://doaj.org/article/109b16455f174cabac8a1a2b9cb5a728
Autor:
DJALALOVA Ozoda Kasimjanovna
We studied the change in blood lipidemic parameters under the influence of casein hydrolysates obtained under the influence of gastric and pancreatic juices. The study was carried out in chronic experiments on dogs. It was concluded that casein hydro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::065ffaea22d144fddee49135cb2e55d8
