scholarly journals A specific selenium-chelating peptide isolated from the protein hydrolysate of Grifola frondosa

RSC Advances ◽  
2021 ◽  
Vol 11 (17) ◽  
pp. 10272-10284
Author(s):  
Yu Xiong ◽  
Zi-Hong Chen ◽  
Feng-Li Zhang ◽  
Zhi-Ying Yu ◽  
Bin Liu ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Grifola Frondosa

A selenium chelating peptide was isolated and purified from Grifola frondosa hydrolysate, which may be a promising selenium supplement.

Anticancer and Hypoglycemic Effects of Polysaccharides in Edible and Medicinal Maitake Mushroom [Grifola frondosa (Dicks.: Fr.) S. F. Gray]

2002 ◽  
Vol 4 (3) ◽  
pp. 11 ◽  
Author(s):  
Sensuke Konno ◽  
Shahrad Aynehchi ◽  
Daniele J. Dolin ◽  
Alec M. Schwartz ◽  
Muhammad S. Choudhury ◽  
...  
Keyword(s):  
Grifola Frondosa ◽  
Maitake Mushroom

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

Physicochemical Properties of Isolated Peptides from Hwangtae (yellowish dried pollack) Protein Hydrolysate

2008 ◽  
Vol 13 (3) ◽  
pp. 204-211
Author(s):  
San-Soon Cho ◽  
Hyo-Ku Lee ◽  
Chi-Won Han ◽  
Eun-Soo Seong ◽  
Chang-Yeon Yu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Protein Hydrolysate
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