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Production and characterization of enzymatic hydrolysate from soy protein isolate
(Academic Press LtdLondonInglaterra, 1998)
Characterization of a soy protein hydrolyzate for the development of a functional ingredient
(Association of Food Scientists and Technologists of India, 2019-02)
Argentina is a leading country in biodiesel production from soy. Extruded soy is a low-cost byproduct of the soybean oil industry, from which animal feeds are prepared as well as flour for human consumption. Soy proteins ...
A novel approach to ameliorate experimental milk allergy based on the oral administration of a short soy cross-reactive peptide
(Elsevier, 2020-12)
Food allergy is on the rise, and preventive/therapeutic procedures are needed. We explored a preventive protocolfor milk allergy with the oral administration of a Gly-m-Bd-30K soy-derived peptide that contains cross-reac ...
Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis
(Elsevier, 2016-05)
Enzymatic hydrolysis of soybean meal protein isolate (SPI) obtained under two temperature conditions with Corolase PP was studied, assessing the impact of hydrolysis on potential antioxidant and antihypertensive activities. ...
Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
(American Chemical Society, 2012-10-14)
Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, ...
Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
(Elsevier, 2019-03)
This work aimed to evaluate the digestive stability of the peptides previously identified from a Corolase PP soy protein hydrolysate (SPH) and to respond to the uncertainty about the merit of controlled hydrolysis. For ...
Mixolab (tm) For Rheological Evaluation Of Wheat Flour Partially Replaced By Soy Protein Hydrolysate And Fructooligosaccharides For Bread Production
(Elsevier Science BVAmsterdam, 2017)
Mixolab (tm) For Rheological Evaluation Of Wheat Flour Partially Replaced By Soy Protein Hydrolysate And Fructooligosaccharides For Bread Production
(Elsevier Science BVAmsterdam, 2017)
Targeting a cross-reactive Gly m 5 soy peptide as responsible for hypersensitivity reactions in a milk allergy mouse model
(Public Library of Science, 2014-01)
Background: Cross-reactivity between soybean allergens and bovine caseins has been previously reported. In this study we aimed to map epitopes of the major soybean allergen Gly m 5 that are co-recognized by casein specific ...
Characterization and ACE-Inhibitory Activity of Amaranth Proteins
(Wiley-blackwell Publishing, IncMaldenEUA, 2009)