Journal articles on the topic 'Pea protein hydrolysates'
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Ratnayani, Ketut, Indriani Wisnu Susanto Panjaitan, and Ni Made Puspawati. "SCREENING POTENTIAL ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF PROTEIN HYDROLYSATES DERIVED FROM GERMINATED LABLAB BEAN, PIGEON PEA AND KIDNEY BEAN." Journal of Health Sciences and Medicine 1, no. 1 (February 1, 2017): 24. http://dx.doi.org/10.24843/jhsm.2017.v01.i01.p07.
Ruiz, Raquel, Raquel Olías, Alfonso Clemente, and Luis A. Rubio. "A Pea (Pisum sativum L.) Seed Vicilins Hydrolysate Exhibits PPARγ Ligand Activity and Modulates Adipocyte Differentiation in a 3T3-L1 Cell Culture Model." Foods 9, no. 6 (June 16, 2020): 793. http://dx.doi.org/10.3390/foods9060793.
Awosika, Temitola, and Rotimi E. Aluko. "Enzymatic Pea Protein Hydrolysates Are Active Trypsin and Chymotrypsin Inhibitors." Foods 8, no. 6 (June 10, 2019): 200. http://dx.doi.org/10.3390/foods8060200.
Siriporn, B., P. Thongkorn, S. Waraporn, S. Wiriyaporn, S. Sinee, A. Chiramet, and E. A. Rotimi. "Antioxidant polypeptides derived from pigeon pea (Cajanus cajan (L) Mill sp.) by enzymatic hydrolysis." Food Research 8, Supplementary 2 (April 26, 2024): 182–89. http://dx.doi.org/10.26656/fr.2017.8(s2).146.
Hidayat, Meilinah, Sijani Prahastuti, TeresaLiliana Wargasetia, Vincentius Ferdinand, Roro Wahyudianingsih, AndreanusAndaja Soemardji, SitiFarah Rahmawati, Nova Suliska, and Khomaini Hasan. "Role of pea protein hydrolysates as antinephrotoxicity." Journal of Reports in Pharmaceutical Sciences 8, no. 1 (2019): 55. http://dx.doi.org/10.4103/jrptps.jrptps_14_17.
Soral-Śmietana, M., A. Świgoń, R. Amarowicz, and L. Sijtsma. "The solubility of trypsin pea protein hydrolysates." Nahrung / Food 42, no. 03-04 (August 1998): 217–18. http://dx.doi.org/10.1002/(sici)1521-3803(199808)42:03/04<217::aid-food217>3.3.co;2-u.
Krasnoshtanova, Alla Al'bertovna, and Leonid Viktorovich Shul'ts. "PREPARATION AND EVALUATION OF THE FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES AND HY-DROLYSATES FROM PLANT RAW MATERIALS." chemistry of plant raw material, no. 4 (December 15, 2022): 299–309. http://dx.doi.org/10.14258/jcprm.20220410952.
Stanisavljevic, Nemanja, Goran Vukotic, Ferenc Pastor, Desanka Suznjevic, Zivko Jovanovic, Ivana Strahinic, Djordje Fira, and Svetlana Radovic. "Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria." Archives of Biological Sciences 67, no. 3 (2015): 1033–42. http://dx.doi.org/10.2298/abs150130066s.
Moreno, Cecilia, Luis Mojica, Elvira González de Mejía, Rosa María Camacho Ruiz, and Diego A. Luna-Vital. "Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis." Foods 9, no. 11 (November 17, 2020): 1678. http://dx.doi.org/10.3390/foods9111678.
Humiski, L. M., and R. E. Aluko. "Physicochemical and Bitterness Properties of Enzymatic Pea Protein Hydrolysates." Journal of Food Science 72, no. 8 (October 2007): S605—S611. http://dx.doi.org/10.1111/j.1750-3841.2007.00475.x.
Bollati, Carlotta, Ruoxian Xu, Giovanna Boschin, Martina Bartolomei, Fabrizio Rivardo, Jianqiang Li, Anna Arnoldi, and Carmen Lammi. "Integrated Evaluation of the Multifunctional DPP-IV and ACE Inhibitory Effect of Soybean and Pea Protein Hydrolysates." Nutrients 14, no. 12 (June 8, 2022): 2379. http://dx.doi.org/10.3390/nu14122379.
Lim, Woo Su, Hyun Woo Kim, Min Hyeock Lee, and Hyun Jin Park. "Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods." Journal of Food Engineering 350 (August 2023): 111502. http://dx.doi.org/10.1016/j.jfoodeng.2023.111502.
Frączek, R., E. Kostyra, H. Kostyra, and S. Krawczuk. "Immunoreactive properties of pea protein extract and its trypsin hydrolysates." Journal of Animal and Feed Sciences 16, no. 3 (September 6, 2007): 472–84. http://dx.doi.org/10.22358/jafs/66803/2007.
Marinova, Margarita D., and Bozhidar P. Tchorbanov. "Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes." Enzyme Research 2010 (January 9, 2010): 1–5. http://dx.doi.org/10.4061/2010/415949.
Barac, Miroljub, Slavica Cabrilo, Sladjana Stanojevic, Mirjana Pesic, Milica Pavlicevic, Branislav Zlatkovic, and Miodrag Jankovic. "Functional properties of protein hydrolysates from pea (Pisum sativum,L) seeds." International Journal of Food Science & Technology 47, no. 7 (May 3, 2012): 1457–67. http://dx.doi.org/10.1111/j.1365-2621.2012.02993.x.
Zhao, Dan, and Xiaolan Liu. "Purification, Identification and Evaluation of Antioxidant Peptides from Pea Protein Hydrolysates." Molecules 28, no. 7 (March 25, 2023): 2952. http://dx.doi.org/10.3390/molecules28072952.
Köstekli Büyükcan, Mine, and Sibel Karakaya. "Comparison of some functional properties and protein profiles of different protein sources with egg components." Italian Journal of Food Science 33, no. 2 (July 31, 2021): 142–55. http://dx.doi.org/10.15586/ijfs.v33i2.2055.
Rizzello, Carlo Giuseppe, Anna Lavecchia, Valerio Gramaglia, and Marco Gobbetti. "Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread." Applied and Environmental Microbiology 81, no. 12 (April 10, 2015): 4195–206. http://dx.doi.org/10.1128/aem.04088-14.
Li, Huan, and >Rotimi E. Aluko. "Structural modulation of calmodulin and calmodulin-dependent protein kinase II by pea protein hydrolysates." International Journal of Food Sciences and Nutrition 57, no. 3-4 (January 2006): 178–89. http://dx.doi.org/10.1080/09637480600659144.
Barbana, Chockry, and Joyce Irene Boye. "Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates." Food Research International 43, no. 6 (July 2010): 1642–49. http://dx.doi.org/10.1016/j.foodres.2010.05.003.
Tamm, F., S. Herbst, A. Brodkorb, and S. Drusch. "Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules." Food Hydrocolloids 58 (July 2016): 204–14. http://dx.doi.org/10.1016/j.foodhyd.2016.02.032.
Girgih, Abraham T., Dongfang Chao, Lin Lin, Rong He, Stephanie Jung, and Rotimi E. Aluko. "Enzymatic protein hydrolysates from high pressure-pretreated isolated pea proteins have better antioxidant properties than similar hydrolysates produced from heat pretreatment." Food Chemistry 188 (December 2015): 510–16. http://dx.doi.org/10.1016/j.foodchem.2015.05.024.
Zhou, Xue, Heping Cui, Qiang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, and Chi-Tang Ho. "Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein." Food Research International 140 (February 2021): 109985. http://dx.doi.org/10.1016/j.foodres.2020.109985.
Aluko, Rotimi E. "Determination of Nutritional and Bioactive Properties of Peptides in Enzymatic Pea, Chickpea, and Mung Bean Protein Hydrolysates." Journal of AOAC INTERNATIONAL 91, no. 4 (July 1, 2008): 947–56. http://dx.doi.org/10.1093/jaoac/91.4.947.
Szerszunowicz, Iwona, and Szymon Kozicki. "Plant-Derived Proteins and Peptides as Potential Immunomodulators." Molecules 29, no. 1 (December 29, 2023): 209. http://dx.doi.org/10.3390/molecules29010209.
Świątecka, Dominika, Aleksander Świątecki, Henryk Kostyra, Katarzyna Marciniak-Darmochwał, and Elżbieta Kostyra. "The impact of pea protein hydrolysates on bacterial physiological activity—An in vitro study." International Journal of Food Microbiology 140, no. 2-3 (June 2010): 263–70. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.03.015.
Zhang, Yianna Y., Regine Stockmann, Ken Ng, James A. Broadbent, Sally Stockwell, Hafiz Suleria, Noor E. Karishma Shaik, Ranjith R. Unnithan, and Said Ajlouni. "Characterization of Fe(III)-binding peptides from pea protein hydrolysates targeting enhanced iron bioavailability." Food Chemistry 405 (March 2023): 134887. http://dx.doi.org/10.1016/j.foodchem.2022.134887.
Osman, Ali, Abdel-Rahaman M. Merwad, Azza H. Mohamed, and Mahmoud Sitohy. "Foliar Spray with Pepsin-and Papain-Whey Protein Hydrolysates Promotes the Productivity of Pea Plants Cultivated in Clay Loam Soil." Molecules 26, no. 9 (May 10, 2021): 2805. http://dx.doi.org/10.3390/molecules26092805.
CHENTOUF, Aouatif. "Antioxidant Activity of Food Protein: Yellow Pea Protein Isolate NUTRALYS® S85F in a cell free Environment." Nutrition and Food Processing 4, no. 8 (December 8, 2021): 01–05. http://dx.doi.org/10.31579/2637-8914/075.
Panasiuk, R., R. Amarowicz, H. Kostyra, and L. Sijtsma. "Determination of α-amino nitrogen in pea protein hydrolysates: a comparison of three analytical methods." Food Chemistry 62, no. 3 (July 1998): 363–67. http://dx.doi.org/10.1016/s0308-8146(97)00164-7.
Asen, Nancy D., Ogadimma D. Okagu, Chibuike C. Udenigwe, and Rotimi E. Aluko. "Butyrylcholinesterase inhibitory activity of peptides identified from yellow field pea (Pisum sativum) enzymatic protein hydrolysates." Journal of Functional Foods 106 (July 2023): 105590. http://dx.doi.org/10.1016/j.jff.2023.105590.
Xia, Yixuan, Ling Zhu, Gangcheng Wu, Tongtong Liu, Xiaojing Li, Xingguo Wang, and Hui Zhang. "Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates." LWT 159 (April 2022): 113228. http://dx.doi.org/10.1016/j.lwt.2022.113228.
Chao, Dongfang, Rong He, Stephanie Jung, and Rotimi E. Aluko. "Effect of pressure or temperature pretreatment of isolated pea protein on properties of the enzymatic hydrolysates." Food Research International 54, no. 2 (December 2013): 1528–34. http://dx.doi.org/10.1016/j.foodres.2013.09.020.
Wang, Shuguang, Mouming Zhao, Hongbing Fan, and Jianping Wu. "Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides." Foods 12, no. 5 (March 2, 2023): 1061. http://dx.doi.org/10.3390/foods12051061.
Andarwulan, Nuri, and Kalidas Shetty. "Improvement of pea (Pisum sativum) seed vigour response by fish protein hydrolysates in combination with acetyl salicylic acid." Process Biochemistry 35, no. 1-2 (October 1999): 159–65. http://dx.doi.org/10.1016/s0032-9592(99)00047-3.
Olagunju, Aderonke I., Olufunmilayo S. Omoba, Victor N. Enujiugha, Adeola M. Alashi, and Rotimi E. Aluko. "Pigeon pea enzymatic protein hydrolysates and ultrafiltration peptide fractions as potential sources of antioxidant peptides: An in vitro study." LWT 97 (November 2018): 269–78. http://dx.doi.org/10.1016/j.lwt.2018.07.003.
Su, Guowan, Yuxi Xie, Ruili Liu, Guodong Cui, Mouming Zhao, and Jianan Zhang. "Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides." Food Bioscience 56 (December 2023): 103261. http://dx.doi.org/10.1016/j.fbio.2023.103261.
Zhang, Xiaogang, Parinya Noisa, and Jirawat Yongsawatdigul. "Chemical and Cellular Antioxidant Activities of In Vitro Digesta of Tilapia Protein and Its Hydrolysates." Foods 9, no. 6 (June 25, 2020): 833. http://dx.doi.org/10.3390/foods9060833.
Awosika, Temitola O., and Rotimi E. Aluko. "Inhibition of the in vitro activities of α‐amylase, α‐glucosidase and pancreatic lipase by yellow field pea ( Pisum sativum L.) protein hydrolysates." International Journal of Food Science & Technology 54, no. 6 (January 4, 2019): 2021–34. http://dx.doi.org/10.1111/ijfs.14087.
Nongonierma, Alice B., and Richard J. FitzGerald. "Investigation of the Potential of Hemp, Pea, Rice and Soy Protein Hydrolysates as a Source of Dipeptidyl Peptidase IV (DPP-IV) Inhibitory Peptides." Food Digestion 6, no. 1-3 (May 7, 2015): 19–29. http://dx.doi.org/10.1007/s13228-015-0039-2.
Bakratsas, Georgios, Angeliki Polydera, Oskar Nilson, Alexandra V. Chatzikonstantinou, Charilaos Xiros, Petros Katapodis, and Haralambos Stamatis. "Mycoprotein Production by Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor Using Agro-Industrial Hydrolysate." Foods 12, no. 12 (June 7, 2023): 2295. http://dx.doi.org/10.3390/foods12122295.
Ratnayani, Ketut, Putu Ajeng Agustini, Ni Wayan Wisaniyasa, Ni Made Puspawati, and I. Nengah Wirajana. "Enzymatic Hydrolysis of Pigeon Pea Sprout Protein and its Potential to Generate Savory Taste." International Journal of Current Microbiology and Applied Sciences 12, no. 12 (December 10, 2023): 101–8. http://dx.doi.org/10.20546/ijcmas.2023.1212.013.
Häberer, C. D., K. Diepvens, N. Geary, and W. Langhans. "Intragastric infusion of pea protein hydrolysate reduces food intake more than pea protein." Appetite 49, no. 1 (July 2007): 295. http://dx.doi.org/10.1016/j.appet.2007.03.081.
Daher, Dahlia, Barbara Deracinois, Alain Baniel, Elodie Wattez, Justine Dantin, Renato Froidevaux, Sylvie Chollet, and Christophe Flahaut. "Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins." Foods 9, no. 10 (September 24, 2020): 1354. http://dx.doi.org/10.3390/foods9101354.
Häberer, Doreen, Maria Tasker, Martin Foltz, Nori Geary, Margriet Westerterp, and Wolfgang Langhans. "Intragastric infusion of pea-protein hydrolysate reduces test-meal size in rats more than pea protein." Physiology & Behavior 104, no. 5 (October 2011): 1041–47. http://dx.doi.org/10.1016/j.physbeh.2011.07.003.
Li, Huan, and Rotimi E. Aluko. "Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate." Journal of Agricultural and Food Chemistry 58, no. 21 (November 10, 2010): 11471–76. http://dx.doi.org/10.1021/jf102538g.
Soral-Smietana, Maria, Ryszard Amarowicz, Alicja Swigon, and Lolke Sijtsma. "Comparison of solubility of pea protein hydrolysate by three analytical methods." International Journal of Food Sciences and Nutrition 50, no. 6 (January 1999): 407–11. http://dx.doi.org/10.1080/096374899100978.
Sarigiannidou, Krystalia, Davide Odelli, Flemming Jessen, Mohammad Amin Mohammadifar, Fatemeh Ajalloueian, Mar Vall-llosera, Antonio Fernandes de Carvalho, and Federico Casanova. "Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength." Colloids and Interfaces 6, no. 4 (December 7, 2022): 76. http://dx.doi.org/10.3390/colloids6040076.
Verma, Nitin, Mukesh C. Bansal, and Vivek Kumar. "Pea peel waste: A lignocellulosic waste and its utility in cellulase production by Tricoderma reesei under solid state cultivation." BioResources 6, no. 2 (March 16, 2011): 1505–19. http://dx.doi.org/10.15376/biores.6.2.1505-1519.
Liao, Wang, Xinyi Cao, Hui Xia, Shaokang Wang, and Guiju Sun. "Pea Protein-Derived Peptides Inhibit Hepatic Glucose Production via the Gluconeogenic Signaling in the AML-12 Cells." International Journal of Environmental Research and Public Health 19, no. 16 (August 18, 2022): 10254. http://dx.doi.org/10.3390/ijerph191610254.