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Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films
(Elsevier Science, 2018-01)
The behaviour of proteins (β-lactoglobulin (βlg) and soy protein isolate (SPI)) and a surface active polysaccharide (hydroxypropylmethylcellulose, HPMC) o/w interfacial films under simulated gastrointestinal conditions ...
On-chip intermediate LED-IF-based detection for the control of electromigration in multichannel networks
(Springer Heidelberg, 2016-12)
Monitoring analytes during the transfer step from the first to the second dimension in multidimensional electrophoretic separations is crucial to determine and control the optimal time point for sample transfer and thus ...
Potential antioxidant peptides produced from whey hydrolysis with an immobilized aspartic protease from Salpichroa origanifolia fruits
(Elsevier, 2017-12)
An aspartic protease from Salpichroa origanifolia fruits was successfully immobilized onto an activated support of glutaraldehyde agarose. The immobilized enzyme presented higher thermal stability than the free enzyme from ...
Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods
(Science Publishing Group, 2014-09)
The aim of this study was to evaluate different immunochemical methods (Dot Blot, Immnoblotting and two different ELISA kits) for the detection of milk proteins in eleven raw and cooked model systems of meat products with ...
Electrostatically Driven Protein Adsorption: Charge Patches versus Charge Regulation
(American Chemical Society, 2018-12)
The mechanisms of electrostatically driven adsorption of proteins on charged surfaces are studied with a new theoretical framework. The acid-base behavior, charge distribution, and electrostatic contributions to the ...
Studies on the interactions between bile salts and food emulsifiers under in vitro duodenal digestion conditions to evaluate their bile salt binding potential
(Elsevier Science, 2019-02)
During the last decade a special interest has been focused on studying the relationship between the composition and structure of emulsions and the extent of lipolysis, driven by the necessity of modulate lipid digestion ...
In vitro digestibility of food-grade emulsións
(2015)
As foods rather than nutrients become a primary consideration in the search for better health and well-being, the role of food structure becomes prominent. In this scenario, a better understanding of the structural changes ...
Application of peptidases from Maclura pomifera fruit for the production of active biopeptides from whey protein
(Elsevier Science, 2015-11)
A crude extract containing serine peptidases, was prepared from latex of Maclura pomifera fruits. Peptidases were isolated by precipitation with one volume of ethanol with a yield of 5.4 ± 0.4 Ucas per milligram of protein. ...
Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions
(Elsevier, 2016-01)
In the present work, an in vitro model digestion was used to compare the behavior of emulsions stabilized by proteins or polysaccharide upon digestion and to analyze its relationship with the kinetics and extent of lipid ...
External cavity-quantum cascade laser (EC-QCL) spectroscopy for protein analysis in bovine milk
(Elsevier Science, 2017-04)
The analytical determination of bovine milk proteins is important in food and non-food industrial applications and yet, rather labour-intensive wet-chemical, low-throughput methods have been employed since decades. This ...