BACKGROUND Pea protein (from Pisum sativum) is under consideration as a sustainable, satiety-inducing food ingredient. OBJECTIVE In the current study, pea-protein-induced physiological signals relevant to satiety were characterized in vitro via gastric digestion kinetics and in vivo by monitoring post-meal gastrointestinal hormonal responses in rats. DESIGN Under in vitro simulated gastric ...

Sea grape (Caulerpa racemosa) is an edible green alga which contains a high amount of protein with seafood flavor, can be released via hydrolysis. Our present work was designed to determine the optimal concentration palm sugar and carboxymethylcellulose (CMC) in sea hydrolysate sauce. The process optimization performed evaluate multiple parameters such as viscosity, color properties, hedonic sc...

protein-rich hydrolysate from feather waste was obtained using a mixed culture of selected thermophilic actinomycete strains, and was tested for possible application as soil amendment and biological control agent. for this purpose, a 4 months laboratory experiment was carried out using two types of urban soils (sofia, bulgaria): native park soil and anthropogenic soil. the effect of the obtain...

The pea (Pisum sativum L.) is an excellent protein source for livestock and human nutrition. However, its growth hampered by several factors including powdery mildew (Erysiphe pisi DC) lodging in irrigation areas. These limitations may be solved through combining a Canada mildew-resistant (Mp1807) with green cotyledon cultivar (Graf) means of sexual hybridization. A bred semi-leafless pea, Long...

A modified pesta granule was developed for Pseudomonas fluorescens BRG100, a bioherbicidal bacterium for grass weeds, green foxtail (Setaria viridis) and wild oat (Avena fatua). This study reports: i) the effect of formulation water activity (aw) on survival of P. fluorescens BRG100 and, ii) the effect of starch on disintegration and dispersal of a green fluorescent protein transformant of P. f...

An investigation on antioxidative properties of different molecular weight fractions protein hydrolysate produced from Common carp (Cyprinus carpio) head

It has been suggested that protein hydrolysates providing mainly di- and tripeptides are superior to intact (whole) proteins and free amino acids in terms of skeletal muscle protein anabolism. This review provides a critical examination of protein hydrolysate studies conducted in healthy humans with special reference to sports nutrition. The effects of protein hydrolysate ingestion on blood ami...