Zobrazeno 1 - 10
of 550
pro vyhledávání: '"enzymatic hydrolysate"'
Autor:
Jin HUANG, Xiaolu JIANG, Junhong YU, Hua YIN, Hongfeng ZHANG, Yue LIN, Zhaoya ZHAN, Zhaopeng SHEN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 317-325 (2024)
Objective: The anti-aging effect of enzymatic hydrolysate extract of Ulva lactuca L. on D-galactose-induced aging model mice was studied. Methods: D-galactose was subcutaneously injected into the neck and back of mice at a dose of 800 mg/kg·d for 6
Externí odkaz:
https://doaj.org/article/f2d54b6151a247a6be480fd6dd417445
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 67 (2024)
Abstract The sea cucumber beer was successfully brewed by the optimal dosage of sea cucumber enzymatic hydrolysate (10%) and pilot-scale brewing technology were determined, then unique volatile compounds and anticoagulant activity of sea cucumber bee
Externí odkaz:
https://doaj.org/article/16bfdfbf09a244669ce481cf205c7e8d
Autor:
Agustina Putri Kintan Arini, Worachat Namangkalakul, Phoonsuk Limraksasin, Thanaphum Osathanon
Publikováno v:
Journal of Oral Biology and Craniofacial Research, Vol 14, Iss 2, Pp 222-229 (2024)
Objectives: Alpha-lactalbumin, the protein from human and bovine milk has been found to be promising as an alternative of anticancer agent. This study was aimed to investigate the effects of lactalbumin enzymatic hydrolysate (LAH) on cell proliferati
Externí odkaz:
https://doaj.org/article/7103854f30554a3fb14aafc5ea9cb4e2
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 177-186 (2024)
In this study, the freeze-dried powder of Lanmaoa asiatica enzymatic hydrolysates was used as the main material, and the optimal preparation process of Lanmaoa asiatica seasoning oil was obtained by optimizing the Maillard reaction conditions. The re
Externí odkaz:
https://doaj.org/article/bf95107187e9467f955c3fcf422dffc5
Autor:
CHEN Rongrong, LI Wen, WU Di, ZHANG Zhong, BAO Dapeng, CHEN Wanchao, ZHANG Jingsong, YANG Yan
Publikováno v:
Shipin Kexue, Vol 45, Iss 1, Pp 65-74 (2024)
Umami peptides from the enzymatic hydrolysate of Stropharia rugosoannulata were separated by ultrafiltration (UF) and gel filtration chromatography (GFC) combined with sensory evaluation and electronic tongue analysis. Fraction F3, with the strongest
Externí odkaz:
https://doaj.org/article/0aade9e52f8d436faee335d848aedc8a
Autor:
Jiaze Gu, Qile Zhang, Dongyu Huang, Lu Zhang, Xiaoru Chen, Yongli Wang, Hualiang Liang, Mingchun Ren
Publikováno v:
Aquaculture Reports, Vol 35, Iss , Pp 101990- (2024)
A 95-day experiment was conducted to evaluate the feasibility of partially substituting fishmeal with enzymatic hydrolysate of poultry by-product meal (EHPB) as feed for juvenile largemouth bass (Micropterus salmoides). Five diets (EHPB0, EHPB3, EHPB
Externí odkaz:
https://doaj.org/article/d1624a976d284bec9bf06e3f357f4d00
Publikováno v:
Shipin Kexue, Vol 44, Iss 19, Pp 91-98 (2023)
In order to investigate the effect of ultrasound-assisted fermentation on its flavor and quality, mackerel enzymatic hydrolysate was, fermented with Saccharomyces longosporus to enhance the flavor, and flavor and quality changes during different ferm
Externí odkaz:
https://doaj.org/article/ac00332435f14f17bf6101052a3fddf8
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 169-176 (2023)
In order to clarify the effect of the non-catalytic carbohydrate-binding module (CBM) and F5/8 type C domains on the enzymatic properties of AlgL7, an alginate lyase from Microbulbifer sp. ALW1, the full-length enzyme AlgL7 and two truncated enzymes:
Externí odkaz:
https://doaj.org/article/be08a9b0fa6f46d286941cd9bc9f783d
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 16, Pp 280-287 (2023)
In order to understand the effect of heating on the crab taste change of river crab enzymolysis liquid (RCEL), this experiment used high pressure extract of low value river crab (HPEC) as substrate, hydrolyzed with flavor protease to obtain RCEL, and
Externí odkaz:
https://doaj.org/article/ddc47111cfb147bdbb6a7c576b089fef
Autor:
Nabila Begum, Qudrat Ullah Khan, Sam Al-Dalali, Daoqiang Lu, Fang Yang, Jie Li, Di Wu, Riwang Li, Jun Wang, Dahai Liu, Huanlu Song
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2024)
Bone protein is a significant secondary product of the meat industry, comprising a substantial quantity of protein. These proteins could be broken down through enzymatic hydrolysis to generate antioxidant peptides. This study aimed to produce antioxi
Externí odkaz:
https://doaj.org/article/c04368e4a75e4793ae3cc61e17047b2f