Artigos de revistas sobre o tema "Pea protein hydrolysates"
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Ratnayani, Ketut, Indriani Wisnu Susanto Panjaitan e 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, n.º 1 (1 de fevereiro de 2017): 24. http://dx.doi.org/10.24843/jhsm.2017.v01.i01.p07.
Texto completo da fonteRuiz, Raquel, Raquel Olías, Alfonso Clemente e 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, n.º 6 (16 de junho de 2020): 793. http://dx.doi.org/10.3390/foods9060793.
Texto completo da fonteAwosika, Temitola, e Rotimi E. Aluko. "Enzymatic Pea Protein Hydrolysates Are Active Trypsin and Chymotrypsin Inhibitors". Foods 8, n.º 6 (10 de junho de 2019): 200. http://dx.doi.org/10.3390/foods8060200.
Texto completo da fonteSiriporn, B., P. Thongkorn, S. Waraporn, S. Wiriyaporn, S. Sinee, A. Chiramet e E. A. Rotimi. "Antioxidant polypeptides derived from pigeon pea (Cajanus cajan (L) Mill sp.) by enzymatic hydrolysis". Food Research 8, Supplementary 2 (26 de abril de 2024): 182–89. http://dx.doi.org/10.26656/fr.2017.8(s2).146.
Texto completo da fonteHidayat, Meilinah, Sijani Prahastuti, TeresaLiliana Wargasetia, Vincentius Ferdinand, Roro Wahyudianingsih, AndreanusAndaja Soemardji, SitiFarah Rahmawati, Nova Suliska e Khomaini Hasan. "Role of pea protein hydrolysates as antinephrotoxicity". Journal of Reports in Pharmaceutical Sciences 8, n.º 1 (2019): 55. http://dx.doi.org/10.4103/jrptps.jrptps_14_17.
Texto completo da fonteSoral-Śmietana, M., A. Świgoń, R. Amarowicz e L. Sijtsma. "The solubility of trypsin pea protein hydrolysates". Nahrung / Food 42, n.º 03-04 (agosto de 1998): 217–18. http://dx.doi.org/10.1002/(sici)1521-3803(199808)42:03/04<217::aid-food217>3.3.co;2-u.
Texto completo da fonteKrasnoshtanova, Alla Al'bertovna, e 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, n.º 4 (15 de dezembro de 2022): 299–309. http://dx.doi.org/10.14258/jcprm.20220410952.
Texto completo da fonteStanisavljevic, Nemanja, Goran Vukotic, Ferenc Pastor, Desanka Suznjevic, Zivko Jovanovic, Ivana Strahinic, Djordje Fira e Svetlana Radovic. "Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria". Archives of Biological Sciences 67, n.º 3 (2015): 1033–42. http://dx.doi.org/10.2298/abs150130066s.
Texto completo da fonteMoreno, Cecilia, Luis Mojica, Elvira González de Mejía, Rosa María Camacho Ruiz e Diego A. Luna-Vital. "Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis". Foods 9, n.º 11 (17 de novembro de 2020): 1678. http://dx.doi.org/10.3390/foods9111678.
Texto completo da fonteHumiski, L. M., e R. E. Aluko. "Physicochemical and Bitterness Properties of Enzymatic Pea Protein Hydrolysates". Journal of Food Science 72, n.º 8 (outubro de 2007): S605—S611. http://dx.doi.org/10.1111/j.1750-3841.2007.00475.x.
Texto completo da fonteBollati, Carlotta, Ruoxian Xu, Giovanna Boschin, Martina Bartolomei, Fabrizio Rivardo, Jianqiang Li, Anna Arnoldi e Carmen Lammi. "Integrated Evaluation of the Multifunctional DPP-IV and ACE Inhibitory Effect of Soybean and Pea Protein Hydrolysates". Nutrients 14, n.º 12 (8 de junho de 2022): 2379. http://dx.doi.org/10.3390/nu14122379.
Texto completo da fonteLim, Woo Su, Hyun Woo Kim, Min Hyeock Lee e Hyun Jin Park. "Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods". Journal of Food Engineering 350 (agosto de 2023): 111502. http://dx.doi.org/10.1016/j.jfoodeng.2023.111502.
Texto completo da fonteFrączek, R., E. Kostyra, H. Kostyra e S. Krawczuk. "Immunoreactive properties of pea protein extract and its trypsin hydrolysates". Journal of Animal and Feed Sciences 16, n.º 3 (6 de setembro de 2007): 472–84. http://dx.doi.org/10.22358/jafs/66803/2007.
Texto completo da fonteMarinova, Margarita D., e Bozhidar P. Tchorbanov. "Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes". Enzyme Research 2010 (9 de janeiro de 2010): 1–5. http://dx.doi.org/10.4061/2010/415949.
Texto completo da fonteBarac, Miroljub, Slavica Cabrilo, Sladjana Stanojevic, Mirjana Pesic, Milica Pavlicevic, Branislav Zlatkovic e Miodrag Jankovic. "Functional properties of protein hydrolysates from pea (Pisum sativum,L) seeds". International Journal of Food Science & Technology 47, n.º 7 (3 de maio de 2012): 1457–67. http://dx.doi.org/10.1111/j.1365-2621.2012.02993.x.
Texto completo da fonteZhao, Dan, e Xiaolan Liu. "Purification, Identification and Evaluation of Antioxidant Peptides from Pea Protein Hydrolysates". Molecules 28, n.º 7 (25 de março de 2023): 2952. http://dx.doi.org/10.3390/molecules28072952.
Texto completo da fonteKöstekli Büyükcan, Mine, e Sibel Karakaya. "Comparison of some functional properties and protein profiles of different protein sources with egg components". Italian Journal of Food Science 33, n.º 2 (31 de julho de 2021): 142–55. http://dx.doi.org/10.15586/ijfs.v33i2.2055.
Texto completo da fonteRizzello, Carlo Giuseppe, Anna Lavecchia, Valerio Gramaglia e Marco Gobbetti. "Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread". Applied and Environmental Microbiology 81, n.º 12 (10 de abril de 2015): 4195–206. http://dx.doi.org/10.1128/aem.04088-14.
Texto completo da fonteLi, Huan, e >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, n.º 3-4 (janeiro de 2006): 178–89. http://dx.doi.org/10.1080/09637480600659144.
Texto completo da fonteBarbana, Chockry, e Joyce Irene Boye. "Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates". Food Research International 43, n.º 6 (julho de 2010): 1642–49. http://dx.doi.org/10.1016/j.foodres.2010.05.003.
Texto completo da fonteTamm, F., S. Herbst, A. Brodkorb e S. Drusch. "Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules". Food Hydrocolloids 58 (julho de 2016): 204–14. http://dx.doi.org/10.1016/j.foodhyd.2016.02.032.
Texto completo da fonteGirgih, Abraham T., Dongfang Chao, Lin Lin, Rong He, Stephanie Jung e 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 (dezembro de 2015): 510–16. http://dx.doi.org/10.1016/j.foodchem.2015.05.024.
Texto completo da fonteZhou, Xue, Heping Cui, Qiang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang e Chi-Tang Ho. "Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein". Food Research International 140 (fevereiro de 2021): 109985. http://dx.doi.org/10.1016/j.foodres.2020.109985.
Texto completo da fonteAluko, Rotimi E. "Determination of Nutritional and Bioactive Properties of Peptides in Enzymatic Pea, Chickpea, and Mung Bean Protein Hydrolysates". Journal of AOAC INTERNATIONAL 91, n.º 4 (1 de julho de 2008): 947–56. http://dx.doi.org/10.1093/jaoac/91.4.947.
Texto completo da fonteSzerszunowicz, Iwona, e Szymon Kozicki. "Plant-Derived Proteins and Peptides as Potential Immunomodulators". Molecules 29, n.º 1 (29 de dezembro de 2023): 209. http://dx.doi.org/10.3390/molecules29010209.
Texto completo da fonteŚwiątecka, Dominika, Aleksander Świątecki, Henryk Kostyra, Katarzyna Marciniak-Darmochwał e Elżbieta Kostyra. "The impact of pea protein hydrolysates on bacterial physiological activity—An in vitro study". International Journal of Food Microbiology 140, n.º 2-3 (junho de 2010): 263–70. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.03.015.
Texto completo da fonteZhang, Yianna Y., Regine Stockmann, Ken Ng, James A. Broadbent, Sally Stockwell, Hafiz Suleria, Noor E. Karishma Shaik, Ranjith R. Unnithan e Said Ajlouni. "Characterization of Fe(III)-binding peptides from pea protein hydrolysates targeting enhanced iron bioavailability". Food Chemistry 405 (março de 2023): 134887. http://dx.doi.org/10.1016/j.foodchem.2022.134887.
Texto completo da fonteOsman, Ali, Abdel-Rahaman M. Merwad, Azza H. Mohamed e Mahmoud Sitohy. "Foliar Spray with Pepsin-and Papain-Whey Protein Hydrolysates Promotes the Productivity of Pea Plants Cultivated in Clay Loam Soil". Molecules 26, n.º 9 (10 de maio de 2021): 2805. http://dx.doi.org/10.3390/molecules26092805.
Texto completo da fonteCHENTOUF, Aouatif. "Antioxidant Activity of Food Protein: Yellow Pea Protein Isolate NUTRALYS® S85F in a cell free Environment". Nutrition and Food Processing 4, n.º 8 (8 de dezembro de 2021): 01–05. http://dx.doi.org/10.31579/2637-8914/075.
Texto completo da fontePanasiuk, R., R. Amarowicz, H. Kostyra e L. Sijtsma. "Determination of α-amino nitrogen in pea protein hydrolysates: a comparison of three analytical methods". Food Chemistry 62, n.º 3 (julho de 1998): 363–67. http://dx.doi.org/10.1016/s0308-8146(97)00164-7.
Texto completo da fonteAsen, Nancy D., Ogadimma D. Okagu, Chibuike C. Udenigwe e Rotimi E. Aluko. "Butyrylcholinesterase inhibitory activity of peptides identified from yellow field pea (Pisum sativum) enzymatic protein hydrolysates". Journal of Functional Foods 106 (julho de 2023): 105590. http://dx.doi.org/10.1016/j.jff.2023.105590.
Texto completo da fonteXia, Yixuan, Ling Zhu, Gangcheng Wu, Tongtong Liu, Xiaojing Li, Xingguo Wang e Hui Zhang. "Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates". LWT 159 (abril de 2022): 113228. http://dx.doi.org/10.1016/j.lwt.2022.113228.
Texto completo da fonteChao, Dongfang, Rong He, Stephanie Jung e Rotimi E. Aluko. "Effect of pressure or temperature pretreatment of isolated pea protein on properties of the enzymatic hydrolysates". Food Research International 54, n.º 2 (dezembro de 2013): 1528–34. http://dx.doi.org/10.1016/j.foodres.2013.09.020.
Texto completo da fonteWang, Shuguang, Mouming Zhao, Hongbing Fan e Jianping Wu. "Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides". Foods 12, n.º 5 (2 de março de 2023): 1061. http://dx.doi.org/10.3390/foods12051061.
Texto completo da fonteAndarwulan, Nuri, e Kalidas Shetty. "Improvement of pea (Pisum sativum) seed vigour response by fish protein hydrolysates in combination with acetyl salicylic acid". Process Biochemistry 35, n.º 1-2 (outubro de 1999): 159–65. http://dx.doi.org/10.1016/s0032-9592(99)00047-3.
Texto completo da fonteOlagunju, Aderonke I., Olufunmilayo S. Omoba, Victor N. Enujiugha, Adeola M. Alashi e Rotimi E. Aluko. "Pigeon pea enzymatic protein hydrolysates and ultrafiltration peptide fractions as potential sources of antioxidant peptides: An in vitro study". LWT 97 (novembro de 2018): 269–78. http://dx.doi.org/10.1016/j.lwt.2018.07.003.
Texto completo da fonteSu, Guowan, Yuxi Xie, Ruili Liu, Guodong Cui, Mouming Zhao e Jianan Zhang. "Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides". Food Bioscience 56 (dezembro de 2023): 103261. http://dx.doi.org/10.1016/j.fbio.2023.103261.
Texto completo da fonteZhang, Xiaogang, Parinya Noisa e Jirawat Yongsawatdigul. "Chemical and Cellular Antioxidant Activities of In Vitro Digesta of Tilapia Protein and Its Hydrolysates". Foods 9, n.º 6 (25 de junho de 2020): 833. http://dx.doi.org/10.3390/foods9060833.
Texto completo da fonteAwosika, Temitola O., e 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, n.º 6 (4 de janeiro de 2019): 2021–34. http://dx.doi.org/10.1111/ijfs.14087.
Texto completo da fonteNongonierma, Alice B., e 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, n.º 1-3 (7 de maio de 2015): 19–29. http://dx.doi.org/10.1007/s13228-015-0039-2.
Texto completo da fonteBakratsas, Georgios, Angeliki Polydera, Oskar Nilson, Alexandra V. Chatzikonstantinou, Charilaos Xiros, Petros Katapodis e 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, n.º 12 (7 de junho de 2023): 2295. http://dx.doi.org/10.3390/foods12122295.
Texto completo da fonteRatnayani, Ketut, Putu Ajeng Agustini, Ni Wayan Wisaniyasa, Ni Made Puspawati e 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, n.º 12 (10 de dezembro de 2023): 101–8. http://dx.doi.org/10.20546/ijcmas.2023.1212.013.
Texto completo da fonteHäberer, C. D., K. Diepvens, N. Geary e W. Langhans. "Intragastric infusion of pea protein hydrolysate reduces food intake more than pea protein." Appetite 49, n.º 1 (julho de 2007): 295. http://dx.doi.org/10.1016/j.appet.2007.03.081.
Texto completo da fonteDaher, Dahlia, Barbara Deracinois, Alain Baniel, Elodie Wattez, Justine Dantin, Renato Froidevaux, Sylvie Chollet e 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, n.º 10 (24 de setembro de 2020): 1354. http://dx.doi.org/10.3390/foods9101354.
Texto completo da fonteHäberer, Doreen, Maria Tasker, Martin Foltz, Nori Geary, Margriet Westerterp e Wolfgang Langhans. "Intragastric infusion of pea-protein hydrolysate reduces test-meal size in rats more than pea protein". Physiology & Behavior 104, n.º 5 (outubro de 2011): 1041–47. http://dx.doi.org/10.1016/j.physbeh.2011.07.003.
Texto completo da fonteLi, Huan, e Rotimi E. Aluko. "Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate". Journal of Agricultural and Food Chemistry 58, n.º 21 (10 de novembro de 2010): 11471–76. http://dx.doi.org/10.1021/jf102538g.
Texto completo da fonteSoral-Smietana, Maria, Ryszard Amarowicz, Alicja Swigon e Lolke Sijtsma. "Comparison of solubility of pea protein hydrolysate by three analytical methods". International Journal of Food Sciences and Nutrition 50, n.º 6 (janeiro de 1999): 407–11. http://dx.doi.org/10.1080/096374899100978.
Texto completo da fonteSarigiannidou, Krystalia, Davide Odelli, Flemming Jessen, Mohammad Amin Mohammadifar, Fatemeh Ajalloueian, Mar Vall-llosera, Antonio Fernandes de Carvalho e Federico Casanova. "Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength". Colloids and Interfaces 6, n.º 4 (7 de dezembro de 2022): 76. http://dx.doi.org/10.3390/colloids6040076.
Texto completo da fonteVerma, Nitin, Mukesh C. Bansal e Vivek Kumar. "Pea peel waste: A lignocellulosic waste and its utility in cellulase production by Tricoderma reesei under solid state cultivation". BioResources 6, n.º 2 (16 de março de 2011): 1505–19. http://dx.doi.org/10.15376/biores.6.2.1505-1519.
Texto completo da fonteLiao, Wang, Xinyi Cao, Hui Xia, Shaokang Wang e 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, n.º 16 (18 de agosto de 2022): 10254. http://dx.doi.org/10.3390/ijerph191610254.
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