Zobrazeno 1 - 10
of 5 965
pro vyhledávání: '"protein hydrolysate"'
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 7, Pp 5111-5120 (2024)
Abstract Moderate non‐covalent interaction of protein and polyphenols can improve the emulsifying property of protein itself. The corn protein hydrolysate (CPH) and tannic acid (TA) complex was successfully used to construct nanoemulsion for algal
Externí odkaz:
https://doaj.org/article/a6e4366077db47999de4eb9bdbc24701
Publikováno v:
Shipin Kexue, Vol 45, Iss 12, Pp 136-143 (2024)
The protective effects of corn protein hydrolysate (CPN) on gastric injury in mice induced by Helicobacter pylori infection were investigated. Healthy Kunming male mice were adaptively fed for seven days and randomly divided into six groups: normal,
Externí odkaz:
https://doaj.org/article/594f72e860ac4b398faf0293e4dd0e01
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 18, Iss 2, Pp 1183-1195 (2024)
Protein hydrolysates are composed of peptones and peptides, and their type depends on the biological source and manufacturing process. We studied the survival response of Salmonella enterica in the presence of casein, soy protein, and fish protein hy
Externí odkaz:
https://doaj.org/article/dc5425e697164739818caf4255354ee7
Publikováno v:
Shipin yu jixie, Vol 40, Iss 4, Pp 148-157 (2024)
Objective: The PCSPHs were prepared by enzymatic hydrolysis of Procambarus clarkii shells, and their hypoglycemic and lipid-lowering activities in vitro were evaluated and peptide sequence were analyzed. Methods: Different crayfish shell proteolysate
Externí odkaz:
https://doaj.org/article/77463ca700c5473d9fd31b0dd73f17a9
Autor:
Luciano Pasqualoto Canellas, Natália Aguiar Canellas, Fábio Val, Riccardo Spaccini, Pierluigi Mazzei, Fabio Lopes Olivares
Publikováno v:
Nitrogen, Vol 5, Iss 2, Pp 439-454 (2024)
Protein hydrolysates (PH) and humic substances (HS) are biostimulants that promote crop growth. Despite the widening of knowledge and insights provided by research activities over the past thirty years, there are still uncertainties concerning the po
Externí odkaz:
https://doaj.org/article/fbd13f65da654da7bdc58b24f5ad8130
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 5, Pp 2620-2632 (2024)
ABSTRACT: This study aimed to investigate the neuroprotective effects of whey protein hydrolysate (WPH) containing the pentapeptide leucine-aspartate-isoleucine-glutamine-lysine (LDIQK). Whey protein hydrolysate (50, 100, and 200 µg/mL) demonstrated
Externí odkaz:
https://doaj.org/article/ac695123e000426ea8e02c17bdb58c3c
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
We evaluated the effects of cottonseed meal protein hydrolysate (CPH) on the intestinal microbiota of yellow-feather broilers. We randomly divided 240 chicks into four groups with six replicates: basal diet with 0% (CON), 1% (LCPH), 3% (MCPH), or 5%
Externí odkaz:
https://doaj.org/article/d79cae2d2a1a413ca701f08d577a576f
Autor:
Barbara Prandi, Seyedehparya Samaei, Fabio Beninati, Andrea Nardi, Tullia Tedeschi, Stefano Sforza
Publikováno v:
Poultry Science, Vol 103, Iss 8, Pp 103924- (2024)
ABSTRACT: A significant quantity of bone-rich poultry by-products must be disposed of by poultry processors. These products still contain a significant amount of nutritionally valuable animal proteins. In the present work, a hydrolysis protocol was o
Externí odkaz:
https://doaj.org/article/2d92fde97e9f445b9fd4a29a3d23ea2b
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-32 (2024)
Abstract Salmon aquaculture generates 80% of the total revenue of finfish aquaculture across Canada. Salmon farming is carried out in a multilevel process, and at least 60% of the total production is considered as by-products, including skin, head, v
Externí odkaz:
https://doaj.org/article/996404c15d7044ebb21dafcd67c084fe
Publikováno v:
Journal of Functional Foods, Vol 117, Iss , Pp 106221- (2024)
Protein hydrolysates and peptides in fermented dairy products exhibit antioxidant activities. This study aimed to evaluate the antioxidant properties of casein and whey protein hydrolysates derived from three lactic acid bacteria. The assessment invo
Externí odkaz:
https://doaj.org/article/a46b8692f22e4a1e90f6a97db06eb6d7