Availability of Tryptophan in Food Proteins
نویسندگان
چکیده
منابع مشابه
Availability of food iron.
Iron has been extracted from 25 common foods under conditions resembling those prevailing in the stomach under physiological conditions. In most cases less than half the iron in the foods is released into solution. The soluble iron is mainly in ionizable form, except in the case of meat products and black pudding. The amount of food iron released is influenced by cooking and the presence of iro...
متن کاملEnvironment of tryptophan side chains in proteins.
Although relatively rare, the tryptophan residue (Trp), with its large hydrophobic surface, has a unique role in the folded structure and the binding site of many proteins, and its fluorescence properties make it very useful in studying the structures and dynamics of protein molecules in solution. An analysis has been made of its environment and the geometry of its interaction with neighbors us...
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Evaluating the formation of tryptophan glycoconjugates other than well-established Amadori rearrangement products, HPLC-tandem MS (MS/MS) analysis of human urine collected from several healthy individuals proved the presence of one distinct tryptophan C-glycosyl compound [Horiuchi, Yonekawa, Iwahara, Kanno, Kurihara and Fujise (1994) J. Biochem. (Tokyo) 115, 362-366]. After isolation, unambiguo...
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Preparation of nano-microfibers from biopolymers (e.g., proteins and polysaccharides) by using electrospinning technology has been considered by researchers due to the formation of fibers or particles at the nano and micrometer scales, high porosity level, adjustable dewatering behavior, and special mechanical behavior. These products can be used in the microencapsulation of bioactive compounds...
متن کاملEffect of hydrolysed egg protein on brain tryptophan availability.
Serotonin synthesis critically depends on plasma levels of tryptophan (TRP). Earlier studies have shown that for mood and cognitive benefits to occur, the ratio between TRP and other large neutral amino acids (LNAA) has to be increased by approximately 40 %. The present study investigated the dose-dependent effects of a TRP-rich hydrolysed protein (egg-protein hydrolysate, EPH) on the plasma TR...
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ژورنال
عنوان ژورنال: The Japanese Journal of Nutrition and Dietetics
سال: 1962
ISSN: 1883-7921,0021-5147
DOI: 10.5264/eiyogakuzashi.20.178