Pröls, SandraKainz, Daniel M.Hammann, FeliciaStäbler, AndreasHindawiInternational Journal of Polymer ScienceM. Schmid, S. Pro¨ls, D. M. Kainz, F. Hammann, and A. Sta¨bler, "Impact of hydrolyzed whey protein on the molecular interactions and cross-linking density in whey protein ...
Hydrolysate of Whey Protein Whey protein (80%) was mixed with distilled water at room temperature and then hydrolyzed by alkaline protease. Whey protein was hydrolyzed by alkaline protease (200,000 U/g, Solarbio), and added to obtain the enzyme-to-substrate ratio of 0.5:100 (wt/wt). The ...
Proteins can be hydrolyzed into peptides and amino acids by various enzymes through gastrointestinal digestion [17]. Plant proteins have relatively low digestibility compared to animal proteins, 75–80% versus 90–95%. There are two primary factors that have significant impact on plant protein digest...
Systematic review of randomised controlled trials of interventions that aim to reduce the risk, either directly or indirectly, of overweight and obesity in... Of these, lower/hydrolysed protein formula milk had a positive effect on weight outcomes. Interventions that aim to improve diet and parental...
Precision Protein™ (100% Hydrolyzed Whey Protein comes with a never-before-seen enzyme known as Embedded Enzyme Technology™ or EET™, which completely changes the way protein behaves in your body. It works by seeking out specific points in the long amino acid chains...
The second cheese whey (SCW) is the liquid fraction that remains after the production of whey-cheeses. SCW appears as a white to yellow/green opalescent li
(2018) fractionated camel milk proteins and hydrolyzed them separately using pepsin. Results revealed that antioxidant peptides with molecular weights between 913 to 2351 Da were derived from α-casein and lactoferrin, respectively, thus suggesting that both casein and whey proteins from camel milk ...
In 2019, the International Scientific Association for Probiotics and Prebiotics (ISAPP) convened a panel of experts specializing in nutrition, microbial physiology, gastroenterology, paediatrics, food science and microbiology to review the definition and scope of postbiotics. The term ‘postbiotics’ is...
Although the required decline in the pH value was not influenced by CM and was achieved after 3 to 4 h, CM gelation needed a longer time because 95% of κ-CN needed to be hydrolyzed to initiate gelation (Kamal-Eldin et al., 2020). The different texture properties, including hardness, ...
Chia seed protein was hydrolyzed using Protamex and Bromelain enzymes, while apple pectin was extracted through acid hydrolysis at 90 °C. Four mayonnaise treatments were prepared: T1 (control: 6 % egg), T2 (4 % egg + 1 % CSPH + 1 % PA), T3 (2 % egg + 2 % CSPH + 2 % PA)...