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Acid and alkaline hydrolysis extraction of non-extractabke polyphenols in blueberries optimisation by response surface methodology
blueberry polyphenols acid hydrolysis process alkaline hydrolysis process response surface analysis
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2014/7/10
Polyphenols, including extractable polyphenols (EPP) and non-extractable polyphenols (NEPP), are natural and secondary metabolic substances in plants that have beneficial properties to human health. H...
Correlation between the Degree of Hydrolysis and the Peptide Profile of Whey Protein Concentrate Hydrolysates: Effect of the Enzyme Type and Reaction Time
Hydrolysis Peptide Profile
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2016/6/2
The use of protein hydrolysates for the development of new food products requires their prior characterization including the determination of the degree of hydrolysis (DH) and the distribution of pept...
Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin collagen hydrolysates
fish skin gelatin hydrolysate antioxidant activity autoclaving proteases
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2014/2/24
The tilapia (Oreochromis niloticus) skin hydrolysate was produced by thermal or enzymatic hydrolysis processes. Several product characteristics were studied such as the average molecular weight, 2,2-d...
Effect of Enzymatic Hydrolysis on the Juice Yield from Bael Fruit (Aegle marmelos Correa) Pulp
Enzymatic Hydrolysis Bael Fruit
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2016/6/1
The effect of incubation temperature (28.18-61.82°C), incubation time (97.5-652.5 min) and pectinase concentration (0.64-7.36 mg/25 g bael pulp) on juice yield, viscosity and clarity of juice were stu...
Enzymatic Hydrolysis of Oat Flour Protein Isolates to Enhance Antioxidative Properties
Antioxidant chelating capacity hydroperoxides protein hydrolysates
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2010/9/30
Oat is an important cereal for human consumption and has relatively higher protein content
compared to other cereals. Numerous studies have shown that oat polyphenols had antioxidant properties but n...
Kinetics of hydrolysis of egg white protein by pepsin
egg white protein pepsin enzymatic hydrolysis kinetics bioactive peptides
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2014/2/27
Taking into account the enzyme inactivation and substrate inhibition, the bioreaction mechanism and kinetics characteristic of egg white protein (EWP) enzymatic hydrolysis by pepsin were investigated....
Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates
grass carp myofibrillar protein proteolysis oxidation inhibition response surface methodology
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2014/2/27
Myofibrillar protein was extracted from grass carp, a freshwater fish, and hydrolysed using five commercial proteases (papain, pancreatin 6.0, bromelain, Neutrase 1.5MG, and Alcalase 2.4 L). The antio...
Preparation of Hypoallergenic Soybean Protein with Processing Functionality by Selective Enzymatic Hydrolysis
Soybean protein allergen Bacillus sp. protease
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2009/7/7
The enzymatic hydrolysis of soybean protein isolate (SPI) was investigated using commercially available Bacillus sp. proteases for reduction of soybean allergenicity. An alkaline protease, Proleather ...
Molecular Weight Distribution of Protein Hydrolysate by the Enzymic Hydrolysis of Weakly Acid-Treated Wheat Gluten
protein hydrolysate wheat gluten SPI enzymic hydrolysis
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2009/6/18
For the production of highly soluble HVP (hydrolysed vegetable protein) by enzymic hydrolysis, wheat gluten suspension (6% w/w, protein) was pretreated with weak acid (0.1 N HCl) at 95\xa1 C for 1 h t...
Preparation of Angiotensin I-Converting Enzyme Inhibiting Peptides from Soybean Protein by Enzymatic Hydrolysis
soybean protein peptides angiotensin I-converting enzyme
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2009/6/17
Soybean protein isolate was hydrolyzed using two proteases (Protease M and Orientase 90N), and the inhibitory activity of angiotensin I-converting enzyme (ACE) and bitterness of the hydrolysates were ...
Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate
Enzymatic Hydrolysis Defatted Sesame Flour
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2016/5/31
Sesame Protein Hydrolysate (SPH) was prepared from defatted sesame (Sesamum indicum L.) flour (DSF) after screening with different proteases. The proteases under different conditions showed varied eff...
Effects of Preheated Treatments on Physicochemical Properties of Resistant Starch Type III from Pullulanase Hydrolysis of High Amylose Rice Starch
Resistant Starch Type High Amylose Rice Starch
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2016/5/31
In this study, the effects of preheated treatments on physicochemical properties of resistant starch type III formation by pullulanase hydrolysis of High Amylose Rice Starch (HARS) were investigated. ...
Biotransformation of Limonene- 1,2-epoxide to Limonene-1,2-diol by Rhodococcus erythropolis Cells An Introductory Approach to Selective Hydrolysis and Product Separation
limonene epoxide hydrolase cis and trans limonene-1 2-epoxide
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2009/3/23
Cells of Rhodococcus erythropolis DCL14, when grown on terpenes, show a limonene epoxide hydrolase (LEH) activity which enables them to convert cis-limonene-1,2-epoxide to limonene-1,2-diol. The trans...
Pungent Components from Thioglucosides in Armoracia rusticana Grown in China, Obtained by Enzymatic Hydrolysis
Armoracia rusticana enzymatic hydrolysis thioglucosides
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2009/3/13
The conditions of enzymatic hydrolysis of thioglucosides, which are the precursors of the pungent components in Armoracia rusticana grown in China, were studied. The effects of incubation time, temper...
Evaluation of the Effect of High Pressure on Naringin Hydrolysis in Grapefruit Juice with Naringinase Immobilised in Calcium Alginate Beads
high pressure grapefruit juice immobilized naringinase
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2009/2/20
The reduction of bitterness in citrus juices would increase their acceptance by the consumer. This reduction in grapefruit juices can be achieved as a result of an enzymatic process, with improved com...