antioxidant properties of protein hydrolysate from douchi

antioxidant properties of protein hydrolysate from douchi by

Antioxidant properties of protein hydrolysate from Douchi by

Antioxidant properties of protein hydrolysate from Douchi by membrane ultrafiltration Lanfang Wua,b, Aimin Jiangb, Yongshuai Jingc, Yuguang Zhenga, and Yuping Yana aCollege of Pharmacology, Hebei University of Chinese Medicine, Shijiazhuang, China; bCollege of Food Science,

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antioxidant properties of protein hydrolysate from douchi by

Antioxidant properties of protein hydrolysate from Douchi by

Extraction of Protein Hydrolysate. Douchi was dried in an oven at 40°C, then was ground in a high speed disintegrator. The powder was diluted with deionized water using a range of ratios of water to raw material from 6 to 10 (v/w), protein samples were extracted in a thermostat-controlled water bath ranging from 40 to 80℃, and the pH value was adjusted to a value ranging from 8 to 10 with

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production of protein hydrolysate containing antioxidant

Production of protein hydrolysate containing antioxidant

The protein hydrolysate from BSFL contains high amount of hydrophobic essential amino acid, particularly lysine (8.0%), leucine (7.7%), and valine (7.3%). The protein hydrolysate from BSFL had an antioxidant activity in terms of its ability to scavenge DPPH free radicals up to 77% at 1.25% sample concentration with IC 50 value of 0.84% v/v.

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angiotensin converting enzyme inhibitory, antioxidant

Angiotensin Converting Enzyme Inhibitory, Antioxidant

[16, 17] Douchi is especially promising because of its high protein content, which could enhance the yield of enzymatic protein hydrolysates. The bioactivity of protein hydrolysates could be

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effects of the enzymatic hydrolysis treatment on functional

Effects of the enzymatic hydrolysis treatment on functional

The aim of this work was to evaluate the properties of acid-induced gel of quinoa protein hydrolysates. The QP enzymatic hydrolysates were obtained by using a serin protease from Aspergillus niger. The relationship between the hydrolysis treatment and the functional and antioxidant properties acid-induced gels was identified as well. 2.

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antioxidant properties and potential mechanisms of hydrolyzed

Antioxidant properties and potential mechanisms of hydrolyzed

Enzymatic hydrolysis of rice dreg protein: effects of enzyme type on the functional properties and antioxidant activities of recovered proteins Food Chem. , 134 ( 2012 ) , pp. 1360 - 1367 Article Download PDF View Record in Scopus Google Scholar

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antioxidant and functional properties of gelatin hydrolysates

Antioxidant and functional properties of gelatin hydrolysates

In general, protein hydrolysates have an excellent solubility at high degree of hydrolysis, which is a substantially useful characteristic for many food applications and influences other functional properties such as emulsifying and foaming properties (Gbogouri et al., 2004, Kristinsson and Rasco, 2000).

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in vitro antioxidant activity of protein hydrolysates

In vitro antioxidant activity of protein hydrolysates

Protein hydrolysates obtained from different sources show stronger antioxidant properties than their corresponding purified peptides [24]. There are many reports that describe antioxidant peptides

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antioxidant properties and instrumental quality

Antioxidant properties and instrumental quality

Fish protein hydrolysates are digested form of protein with various bioactive properties where, the cleavages of molecular bonds of proteins can be broken by the enzymatic and chemical process. In this study, antioxidant properties of spray dried protein hydrolysate prepared from Pangasius viscera by using enzymatic (papain and pepsin), and

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functional and antioxidant properties of protein hydrolysates

Functional and Antioxidant Properties of Protein Hydrolysates

Functional properties and antioxidant activities <i>in vitro </i>and hypoglycaemic and hypolipidemic activities <i>in vivo</i> of protein hydrolysates prepared from muscle of grey triggerfish (<i>Balistes capriscus</i>) were investigated. Baliste protein hydrolysates (BPHs) were obtained by treatment with crude enzyme preparations from <i>Bacillus mojavensis </i>A21 (BPH-A21), crude

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antioxidant and antibactrial properties of protein

Antioxidant and antibactrial properties of protein

Antioxidant and antibactrial properties of protein hydrolysate from Persian Gulf Crab (Grapsus albacarinous) as affected by progress of hydrolysis Antibacterial and antioxidant activity of the rocky shore crab , Grapsus albolineathus , protein hydrolysate (CPH), with different degree of hydrolysis (DH) prepared using alcalase was investigated.

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angiotensin converting enzyme inhibitory, antioxidant

Angiotensin Converting Enzyme Inhibitory, Antioxidant

[16, 17] Douchi is especially promising because of its high protein content, which could enhance the yield of enzymatic protein hydrolysates. The bioactivity of protein hydrolysates could be

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production and antioxidant properties of protein hydrolysate

Production and antioxidant properties of protein hydrolysate

functional protein hydrolysates with antioxidant properties, through proteolytic digestion by enzymes, from different resources have been the attractive arena of food biotechnologists in recent time. The researchers around the globe are successful in isolating the protein hydrolysate from different substrates such as, porcine proteins (Saiga et

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preparation and characterization of antioxidant peptides from

Preparation and Characterization of Antioxidant Peptides from

Carrot seed protein hydrolysates with antioxidant properties could be applied in food and increase its value in the market. Response surface methodology (RSM) is a very useful method to optimize the factors that influence the hydrolysis processes and has been widely applied in the preparation of antioxidant peptides [ 10 , 11 ].

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production, characterization and molecular docking of

Production, characterization and molecular docking of

Overall, the results of protein hydrolysis and antioxidant properties suggest that soybean fermented using selected Bacillus spp. results in a product, which can provide higher antioxidant activity on gastrointestinal digestion in comparison to unfermented soybean. 3.3. Mass spectroscopy and in silico analysis of the peptides

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isolation and identification of an antioxidant peptide

ISOLATION AND IDENTIFICATION OF AN ANTIOXIDANT PEPTIDE

as a good source of protein and have been produced in different countries, such as India (kinema), China (douchi), Thailand (thua nao), and Japan (natto).[16]The exact mechanism underlying the antioxidant activity of peptides has not fully been understood, yet various

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functional and antioxidant properties of protein hydrolysates

Functional and Antioxidant Properties of Protein Hydrolysates

Functional properties and antioxidant activities <i>in vitro </i>and hypoglycaemic and hypolipidemic activities <i>in vivo</i> of protein hydrolysates prepared from muscle of grey triggerfish (<i>Balistes capriscus</i>) were investigated. Baliste protein hydrolysates (BPHs) were obtained by treatment with crude enzyme preparations from <i>Bacillus mojavensis </i>A21 (BPH-A21), crude

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production and antioxidant properties of protein hydrolysate

Production and antioxidant properties of protein hydrolysate

functional protein hydrolysates with antioxidant properties, through proteolytic digestion by enzymes, from different resources have been the attractive arena of food biotechnologists in recent time. The researchers around the globe are successful in isolating the protein hydrolysate from different substrates such as, porcine proteins (Saiga et

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antioxidant potential and physicochemical properties of

Antioxidant potential and physicochemical properties of

Abstract Protein hydrolysates were prepared from North Atlantic sea cucumber (Cucumaria frondosa) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases. The enzymes used were Alcalase (A), and Corolase (C) as endopeptidases and Flavourzyme (F) with both endo

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antioxidant and ace inhibitory properties of poultry viscera

ANTIOXIDANT AND ACE INHIBITORY PROPERTIES OF POULTRY VISCERA

A rapid autolytic method was developed in our laboratory to prepare a hydrolysate from this tissue. In order to find the potential application of this value-added product, antioxidant and angiotensin-converting enzyme inhibitory properties of the peptide fractions of the hydrolysate were evaluated.

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isolation and identification of an antioxidant peptide

ISOLATION AND IDENTIFICATION OF AN ANTIOXIDANT PEPTIDE

as a good source of protein and have been produced in different countries, such as India (kinema), China (douchi), Thailand (thua nao), and Japan (natto).[16]The exact mechanism underlying the antioxidant activity of peptides has not fully been understood, yet various

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enzyme‐assisted hydrolysates from sacha inchi (plukenetia

Enzyme‐assisted hydrolysates from sacha inchi (Plukenetia

The antioxidant and ACE inhibition properties of the SIPH after simulated gastrointestinal digestion did not show significant changes (p < .05). Results demonstrate that protein from pressed-cake SI seeds, a valuable agroindustry residue, might have a promising use as protein hydrolysates with bioactive properties. Practical applications

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prediction and identification of antioxidant peptides in

Prediction and Identification of Antioxidant Peptides in

As protein hydrolysates are a mixture of peptides, exploring the exact structure of antioxidant peptides in the potato protein hydrolysate is of interest. That will help to explain their antioxidant mechanisms in food products and contribute to the relationship between structure and activities of peptides.

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bioactive peptides from hydrolysates of indonesian catfish

Bioactive peptides from hydrolysates of Indonesian catfish

db). This study aimed to evaluate the properties and the antioxidant capacities of protein hydrolysates from catfish protein isolates (CPI) produced by papain and bromelain enzymes by mixing the CPI with a 0.2 M phosphate buffer in a ratio of 1:100, conditioned with enzyme/substrate concentrations of 1/100

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