Now showing items 1-10 of 1098
Obtainment of cheese whey proteins hydrolysates by immobilized alcalase
Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology
(Blackwell PublishingOxfordInglaterra, 2008)
Biochemical characterization and enzymatic hydrolysis of different commercial soybean protein isolates
(Amer Chemical SocWashingtonEUA, 1998)
High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
Whey proteins, dueto their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, high energy supplements ...
Foaming properties of soy protein isolate hydrolysates
(Science Publishing Group, 2015-01)
Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ...
Emulsifying properties of Hydrolysates isolated from soybean protein
(Science Publishing Group, 2015-03)
We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were ...
Enzymatic hydrolysis of soybean protein using lactic acid bacteria
The proteolytic activity of 12 lactic acid bacteria (LAB) strains, assayed on soy protein extract at a temperature of 37 °C for 6 h, was evaluated by SDS-PAGE, reverse-phase HPLC and free-amino acid analyses. The results ...
Lima Bean (Phaseolus lunatus) Protein Hydrolysates with ACE-I Inhibitory Activity
Several protein sources can be used to produce bioactive peptides with angiotensin I-converting enzyme (ACE) inhibit- tory activity. Protein concentrates from ungerminated and germinated lima bean Phaseolus lunatus seed ...
Optimization of the Enzymatic Hydrolysis of Blue Shark Skin