نتایج جستجو برای: protein hydrolysate

تعداد نتایج: 1236647  

Journal: :Gut 1982
J E Hegarty P D Fairclough K J Moriarty M J Kelly M L Clark

Amino acid absorption from a peptide-containing protein hydrolysate and an equivalent amino acid mixture over a range of concentrations of the two--such as is thought to be found in the normal intestine after a meal--has been studied using a jejunal perfusion technique in man. The relative rates of amino acid absorption from the protein hydrolysate and amino acid mixture varied markedly with co...

Journal: :Journal of animal science 2006
J F Folador L K Karr-Lilienthal C M Parsons L L Bauer P L Utterback C S Schasteen P J Bechtel G C Fahey

An experiment to determine the chemical composition and protein quality of 13 fish substrates (pollock by-products, n = 5; fish protein hydrolysates, n = 5; and fish meals, n = 3) was conducted. Two of these substrates, salmon protein hydrolysate (SPH) and salmon meal with crushed bones (SMB), were used to determine their palatability as components of dog diets. Pollock by-products differed in ...

2018
Neha Gupta Nidhi Srivastava Sameer S Bhagyawant

Enzymatic hydrolysates of different food proteins demonstrate health benefits. Search for diet related food protein hydrolysates is therefore of interest within the scope of functional foods. Mungbean is one of the popular foods in India because of rich protein source. In this study, mungbean vicilin protein (MBVP) was enzymatically hydrolysed by alcalase and trypsin under optimal conditions. W...

Journal: :Journal of Dairy Science 2021

The effects of protein concentration and blending a phospholipid-rich whey coproduct, Procream (Salibra 700 Procream, Glanbia Nutritionals), with intact or hydrolyzed concentrate, on fish oil microencapsulation efficiency oxidative stability were assessed. Trypsin protease M, from Aspergillus oryzae, used to produce 2 unique hydrolysates. All microcapsules had excellent encapsulation efficienci...

2017
Chiara Santi Anita Zamboni Zeno Varanini Tiziana Pandolfini

Protein hydrolysates are an emerging class of crop management products utilized for improving nutrient assimilation and mitigating crop stress. They generally consist of a mixture of peptides and free amino acids derived from the hydrolysis of plant or animal sources. The present work was aimed at studying the effects and the action mechanisms of a protein hydrolysate derived from animal residu...

Journal: :Advances in skin & wound care 2006
S Kwon Lee Mary Ellen Posthauer Becky Dorner Vicki Redovian Mary Jane Maloney

OBJECTIVE To compare Pressure Ulcer Scale for Healing (PUSH) scores at 8 weeks in long-term-care residents with pressure ulcers who were given standard care plus a concentrated, fortified, collagen protein hydrolysate supplement vs. residents who were given standard care plus placebo. DESIGN Randomized, prospective, controlled, multicenter trial at 23 long-term-care facilities in 4 states. ...

Journal: :The Journal of clinical investigation 1955
H N CHRISTENSEN P B WILBER B A COYNE J H FISHER

Glucose usually is included in amino acid solutions for intravenous infusion. This has seemed desirable because the amino acids can spare body protein only when sufficient calories are provided. Although the calories so gained (usually 200 for a liter of hydrolysate) are far from enough for this purpose, they do add to the total and besides they might serve particularly efficiently being presen...

2013
Ranjana Das Chiranjib Bhattacharjee

Present study highlights on isolation of bioactive peptide from the sesame protein hydrolysate with an objective of better utilization sesame meal. Sesame protein isolate was enzymatically modified to prepare sesame protein hydrolysate using enzyme ‘Protease A Amano 2G’ in an enzyme membrane reactor and the hydrolysate was subsequently fractionated by ultrafiltration using membranes of decreasi...

2018
Shukun Wang Danyang Meng Sisi Wang Zhong Zhang Ruijin Yang Wei Zhao

In this study, enzymatic hydrolysis and cationization with epoxypropyldodecyldimethylammonium chloride of wheat protein, an economic protein complex containing great amount of disulfide bonds, were conducted to improve properties such as solubility and disassociation behaviour for recovery of damaged hair when used in shampoo. The optimal conditions for enzymatic hydrolysis were pH 8.2, 55°C wi...

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