Protein hydrolysate from salmon frame debittered by Plastein reaction: Amino acid composition, characteristics and antioxidant activitiesAntioxidant activitycolourdebitteringhydrolysatehydrolysismolecular weightplasteinsalmon framesolubilitysurface hydrophobicity....
The objective of this work was to characterize the formation of amino acid inclusion complexes with α-cyclodextrin (α-CD) and evaluate the influence of added α-CD on the taste perception of amino acids and hydrolyzed soy protein at pH 4.5. The formation of the inclusion complexes of phenyla...
The amounts of amino acids provided by hydrolysate formulas appear excessive compared with regular formula, which is reflected by high serum urea nitrogen (CH-2) and high plasma amino acid concentrations. A reduced and more balanced amino acid content of hydrolysate formulas may be beneficial. ...
Keywords Sensory analysis α-Cyclodextrin Amino acid and protein hydrolysate Taste modification NMR Sorry, something went wrong. Please try again and make sure cookies are enabledReferences Adler-Nissen, 1979 J. Adler-Nissen Determination of the degree of hydrolysis of food protein hydrolysates by tri...
The amino acid composition and antioxidant activities of peptide fractions obtained from HPLC separation of a pea protein hydrolysate (PPH) were studied. Thermolysin hydrolysis of pea protein isolate and ultrafiltration (3 kDa molecular weight cutoff membrane) yielded a PPH that was separated into five...
The main free amino acids in the proteolyzed blood hydrolysate were leucine > alanine ≫ serine > aspartic acid≥ glycine > glutamic acid (Fig. 1B). The amount of these six amino acids in the hydrolysate demonstrated significant dose-effect correlations for proteolysis in the enzymatic ...
GABA is a non-protein amino acid with a four-carbon chemical formula of C4H9NO2(Dahiya et al.2021) and a molecular weight of 103.12. GABA is the primary inhibitory neurotransmitter in the mammalian central nervous system and participates in the regulation of many life processes. As a result,...
申请(专利权)人: CHAS. PFIZER AND CO. 发明人: PAUL D. THOMAS 被引量: 1 摘要: A method for preparing a synthetic chicken-flavored composition containing amino acids, sugars, vegetable protein hydrolysate, monosodium glutamate, edible fat and 5'-ribonucleotides.收藏...
Effect of whey proteins (WP), whey protein peptide hydrolysate (WPH), or their amino-acid mixture (AAM) on pancreatic protease (PP) concentrations in the lumen of rat jejunum (J) : M.G. POULLAIN, L. ROGER, J.P. BROYART, J. MACRY, J.P. CEZARD, INSERM U.120, Le Vésinet, ...
Amino acid and protein hydrolysate based formulas with a stable emulsion systemMead Johnson Nutrition Company