Physiological properties of protein hydrolysate from tuna cooking drip
نویسندگان
چکیده
منابع مشابه
Reparative properties of a commercial fish protein hydrolysate preparation.
BACKGROUND A partially hydrolysed and dried product of pacific whiting fish is currently marketed as a health food supplement to support "intestinal health". However, there has been only limited scientific study regarding its true biological activity. AIMS We therefore tested its efficacy in a variety of models of epithelial injury and repair. METHODS Effects on proliferation were determine...
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Peanut protein and its hydrolysate were compared with a view to their use as food additives. The effects of pH, temperature and protein concentration on some of their key physicochemical properties were investigated. Compared with peanut protein, peanut peptides exhibited a significantly higher solubility and significantly lower turbidity at pH values 2-12 and temperature between 30 and 80°C. P...
متن کاملThe compositions and properties of spray dried tuna flavor powder produced from tuna precooking juice
This study was to utilize the waste from canned tuna processing (tuna precooking juice) for producing dried tuna flavor powder. Tuna precooking juice was centrifuged and concentrated to 15% total soluble solid (TSS). Maltodextrin (DE 9) was added to increase the TSS of tuna precooking concentrate to 20, 22, 24 and 26%, then dried by spray dryer at 180oC inlet air temperature. The compositions a...
متن کاملextraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties
آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولAntioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems.
Microalgae have been a popular edible food, but there are no known reports on the antioxidative peptides derived from microalgae. The algae protein waste, which is normally discarded as animal feed, is a by-product during production of algae essence from microalgae, Chlorella vulgaris. Algae protein waste was hydrolyzed using pepsin, and a potent antioxidative peptide of VECYGPNRPQF was separat...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 2013
ISSN: 0029-6651,1475-2719
DOI: 10.1017/s0029665113002905