Partial acid hydrolysates of the [(32)P]phosphate- or [(3)H]serine-labeled proteins of purified vesicular stomatitis, rabies, Lagos bat, Mokola, or spring viremia of carp virions and of purified intracellular nucleocapsids of these viruses have been analyzed by paper electrophoresis for the presence of phosphorylated amino acids. Both phosphoserine and phosphothreonine, with the former predomin...

Abstract Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, often a limiting factor. Most of attributes, such fish flavor salty taste, can be ascribed to low-molecular-weight, water-soluble components, whereas bitterness is associated with small...

We compared quantity and structures of food-derived gelatin hydrolysates in human blood from three sources of type I collagen in a single blind crossover study. Five healthy male volunteers ingested type I gelatin hydrolysates from fish scale, fish skin, or porcine skin after 12 h of fasting. Amounts of free form Hyp and Hyp-containing peptide were measured over a 24-h period. Hyp-containing pe...

Protein hydrolysates provide a rich source of protein which is useful in situations where excess protein is needed, such as during repair of tissue damage. The consumption of protein hydrolysates has been shown to result in more rapid uptake of amino acids compared with whole proteins or free-form amino acid mixtures and some peptides in hydrolysates exhibit biological activity. Early studies s...

Fish peptone was produced using enzymatic hydrolysis of silver carp filleting by-products by alcalase and trypsin. Also, the efficiency of the hydrolysates as a nitrogen source in Staphylococcus aureus medium was compared with commercial TSB. The results indicated that the protein hydrolysate from alcalase and trypsin had high protein content (92.92%, 91.53 respectively), and degree of hydrolys...

The products of protein hydrolysis, which are normally mixtures of peptides and amino acids, are called protein hydrolysates. Food protein hydrolysates have a wide range of nutritional applications. The production and use of protein hydrolysates differ in the type, level of hydrolysis and the peptide profile. Bitterness in protein hydrolysates is associated with the release of peptides containi...