Zobrazeno 1 - 10
of 88
pro vyhledávání: '"tripsin"'
Publikováno v:
Jurnal Teknologi Pertanian, Vol 23, Iss 2, Pp 151-164 (2022)
Biji Petai (Parkia speciosa Hassk.) merupakan komoditas kacang-kacangan khas Indonesia dengan kandungan protein yang tinggi. Namun, biji Petai juga dikenal mengandung senyawa antigizi asam fitat, tanin dan tripsin inhibitor yang dapat menurunkan nila
Externí odkaz:
https://doaj.org/article/a3362d97a05b4e8e9d1932bde1356602
Autor:
Arekemase Shefiat O., Abdulwaliyu Ibrahim, Okoduwa Stanley I.R., Anigo Kola M., Ameh Danladi A.
Publikováno v:
Food and Feed Research, Vol 49, Iss 2, Pp 117-125 (2022)
Sesbania sesban is widely distributed in different parts of Nigeria and is used as forage or green manure. However, the levels of antinutritional factors associated with the seed limit its use as an alternative feed for livestock. Therefore, this stu
Externí odkaz:
https://doaj.org/article/3d27b08477f74e24a9892ab79bce9d1f
Autor:
Valentina Divocha, Irina Komarevzeva
Publikováno v:
Iberoamerican Journal of Medicine, Vol 2, Iss 2, Pp 43-48 (2020)
Introduction: Over the past 10 years, much attention has been paid to the development of new antiviral drugs based on the suppression of the proteolytic activity of enzymes by trypsin inhibitors of plant and animal origin. Material and methods: We u
Externí odkaz:
https://doaj.org/article/4b4243cfe2c2496e8421192ec8fdd75e
Autor:
Arif Ismanto
Publikováno v:
Jurnal Pertanian Terpadu, Pp 1-8 (2017)
Penelitian ini bertujuan untuk mengevaluasi proses hidrolisis protein daging rusa Sambar (Rusa unicolor) sebagai tahap awal untuk menghasilkan peptida bioaktif. Enzim proteolitik yang digunakan yaitu enzim pepsin dan tripsin. Proses hidrolisis dieval
Externí odkaz:
https://doaj.org/article/4bcfbf8121264f3a9c3370c17f5034a3
Autor:
ÇAKLI, Şükran, ERKAN, Boğachan Burak
Publikováno v:
Su Ürünleri Dergisi, Vol 37, Iss 1, Pp 53-58 (2020)
Volume: 37, Issue: 1 53-58
Ege Journal of Fisheries and Aquatic Sciences
Volume: 37, Issue: 1 53-58
Ege Journal of Fisheries and Aquatic Sciences
Bu araştırmada hamsi (Engraulis encrasicolus) ve sardalya (Sardina pilchardus) iç organlarının besinsel kompozisyonu, iç organlardan elde edilen tripsin enziminin protein konsantrasyonu, tripsin aktivite tespiti, protein çözünürlüğü ve t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7a2f7a741a58dd3cdf66c99ba9c19962
https://dergipark.org.tr/tr/pub/egejfas/issue/46987/584099
https://dergipark.org.tr/tr/pub/egejfas/issue/46987/584099
Publikováno v:
Jurnal Pengolahan Hasil Perikanan Indonesia, Vol 24, Iss 1, Pp 97-106 (2021)
Jeroan ikan dikenal sebagai salah satu sumber enzim pencernaan yang melimpah, terutama sebagai sumber proteinase pencernaan yang baik, salah satunya adalah tripsin. Jenis dan habitat ikan akan memengaruhi sifat tripsin ikan. Tujuan penelitian ini ada
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::8bfd4549343a1f48799484f48d3a367a
https://journal.ipb.ac.id/index.php/jphpi/article/view/33878
https://journal.ipb.ac.id/index.php/jphpi/article/view/33878
Publikováno v:
Jurnal Pengolahan Hasil Perikanan Indonesia, Vol 23, Iss 2, Pp 372-382 (2020)
Usus ikan tongkol merupakan bagian saluran pencernaan ikan yang memiliki pH neteral sehingga berpotensi sebagai sumber enzim, yaitu enzim tripsin. Enzim tripsin dari jeroan ikan bisa menjadi alternatif dari enzim tripsin komersil yang berasal dari ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f95292bc4781d043635b436380004c69
https://doi.org/10.17844/jphpi.v23i2.32221
https://doi.org/10.17844/jphpi.v23i2.32221
Autor:
Oğuz Gürsoy, Ramazan Gökçe
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 7, Iss 1, Pp 87-93 (2001)
Protein bakımından zengin bir ürün olan soya fasulyesinin kullanım alanları hızla artmaktadır. Soya ve soya proteini ürünlerinin teknolojik açıdan çok iyi özellikleri olmasına rağmen, bazı istenmeyen renk ve koku karakteristikleri il
Externí odkaz:
https://doaj.org/article/34d3673bf9764a17ba349b437ad54a93
Autor:
Oğuz GÜRSOY, Ramazan GÖKÇE
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 7, Iss 1, Pp 87-93 (2001)
Soybean's rather rich about the protein and increasing of using place. Soybean and soy protein products have excellent technological properties, however, their utilization is still limited due to the presence of some undesirable color and flavor char
Externí odkaz:
https://doaj.org/article/dde116bf37ae4ab288fffe17da33942a
Publikováno v:
Bulletin du Groupement International pour la Recherche Scientifique en Stomatologie et Odontologie; Vol. 34, No 1 (1991); 21-26
The recent interest for higly sofisticated techniques of dental tissue preparation aiming to display very particular structures, moved the AA. to improve the literature suggestions.In particular they made TEM and SEM observations of transitional zone
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=rcubrevistes::ce136e83350186d7cfed5d697dfff8b4
https://revistes.ub.edu/index.php/bullgirso/article/view/29967
https://revistes.ub.edu/index.php/bullgirso/article/view/29967