scholarly journals The estimation of the leucine isomers in protein hydrolysates by infrared analysis

1948 ◽  
Vol 42 (4) ◽  
pp. 508-516 ◽  
Author(s):  
S. E. Darmon ◽  
G. B. B. M. Sutherland ◽  
G. R. Tristram
Keyword(s):  
Protein Hydrolysates ◽  
Infrared Analysis ◽  
Leucine Isomers

The Effect of Intravenous Protein Hydrolysates on the Stomach

1949 ◽  
Vol 12 (4) ◽  
pp. 586-596 ◽  
Author(s):  
Mitchell Zweig ◽  
Karl A. Meyer ◽  
Frederick Steigmann
Keyword(s):  
Protein Hydrolysates

Analytical methods for estimating protein hydrolysates quality

2003 ◽  
Vol 32 (2) ◽  
pp. 193-204 ◽  
Author(s):  
B. Wróblewska ◽  
M. Karamać
Keyword(s):  
Analytical Methods ◽  
Protein Hydrolysates

Effect of fish-scale protein hydrolysates-based films on preservation of crucian carp(Carassius auratus)

2012 ◽  
Vol 35 (7) ◽  
pp. 1113-1119 ◽  
Author(s):  
Kai-feng LI ◽  
Yong-kang LUO ◽  
Qi-chao FENG ◽  
Lei YAO
Keyword(s):  
Carassius Auratus ◽  
Crucian Carp ◽  
Protein Hydrolysates ◽  
Fish Scale

Isolation of a Calcium-binding Peptide from Chlorella Protein Hydrolysates

2010 ◽  
Vol 15 (4) ◽  
pp. 282-286 ◽  
Author(s):  
So-Jeong Jeon ◽  
Ji-Hye Lee ◽  
Kyung-Bin Song
Keyword(s):  
Calcium Binding ◽  
Protein Hydrolysates ◽  
Binding Peptide

Single-Kernel near Infrared Analysis of Bulk Wheat Heterogeneity—A Theory of Sampling Reference Study

NIR news ◽  
2008 ◽  
Vol 19 (1) ◽  
pp. 4-7 ◽  
Author(s):  
Erik Tønning ◽  
Lars Nørgaard ◽  
Søren B. Engelsen ◽  
Lene Pedersen ◽  
Kim H. Esbensen
Keyword(s):  
Near Infrared ◽  
Infrared Analysis ◽  
Theory Of Sampling

scholarly journals Muscle Protein Hydrolysates and Amino Acid Composition in Fish

Marine Drugs ◽  
2021 ◽  
Vol 19 (7) ◽  
pp. 377
Author(s):  
Bomi Ryu ◽  
Kyung-Hoon Shin ◽  
Se-Kwon Kim
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Muscle Protein ◽  
Fish Muscle ◽  
Amino Acid Profile ◽  
Industrial Applications ◽  
Protein Hydrolysates ◽  
Added Value ◽  
Degree Of Hydrolysis

Fish muscle, which accounts for 15%–25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value. The hydrolysate contains physiologically active amino acids and various essential nutrients, the contents of which depend on the source of protein, protease, hydrolysis method, hydrolysis conditions, and degree of hydrolysis. Therefore, it can be utilized for various industrial applications including use in nutraceuticals and pharmaceuticals to help improve the health of humans. This review discusses muscle protein hydrolysates generated from the muscles of various fish species, as well as their amino acid composition, and highlights their functional properties and bioactivity. In addition, the role of the amino acid profile in regulating the biological and physiological activities, nutrition, and bitter taste of hydrolysates is discussed.

scholarly journals Safety and Efficacy of a Beverage Containing Lupine Protein Hydrolysates on the Immune, Oxidative and Lipid Status in Healthy Subjects: An Intervention Study (the Lupine‐1 Trial)

2021 ◽  
pp. 2100139
Author(s):  
Ivan Cruz‐Chamorro ◽  
Nuria Álvarez‐Sánchez ◽  
Ana Isabel Álvarez‐Ríos ◽  
Guillermo Santos‐Sánchez ◽  
Justo Pedroche ◽  
...  
Keyword(s):  
Healthy Subjects ◽  
Intervention Study ◽  
Protein Hydrolysates ◽  
Safety And Efficacy ◽  
Lipid Status

Encapsulation of dairy protein hydrolysates: Recent trends and future prospects

2021 ◽  
pp. 1-16
Author(s):  
Maiara Giroldi ◽  
Isabel Marie Grambusch ◽  
Daniel Neutzling Lehn ◽  
Claucia Fernanda Volken de Souza
Keyword(s):  
Protein Hydrolysates ◽  
Future Prospects ◽  
Recent Trends ◽  
Dairy Protein
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