A5024322790- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Microencapsulation and Drying Processes
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Insect Utilization and Effects
- Meat and Animal Product Quality
- Lipid metabolism and disorders
- Food and Agricultural Sciences
- Phytase and its Applications
- Biochemical effects in animals
- Muscle metabolism and nutrition
- Silk-based biomaterials and applications
- Wound Healing and Treatments
- Pharmacological Effects of Natural Compounds
- Proteoglycans and glycosaminoglycans research
- Bee Products Chemical Analysis
- Ginseng Biological Effects and Applications
Kunming Institute of Botany
2024
Chinese Academy of Sciences
2024
Lincoln University
2019-2021
Massey University
2021
Riddet Institute
2021
Abstract The current study investigated the antioxidant and angiotensin-converting enzyme (ACE) inhibitory activity of wheat bran, oat bran wholegrain barley protein digesta identified novel peptides. small intestinal three cereal proteins contained significant levels ACE with highest potentials in digesta. Therefore, < 3 kDa were analysed by tandem mass spectrometry. All peptides that originated from globulins. recommends a peptide: LIVPQ related to other expressing potential....
Summary This study was conducted to evaluate the comparative efficacy of actinidin from green and gold kiwifruit extract on in vitro simulated gastrointestinal protein digestion cooked beef Semitendinosus its myofibrillar fraction. Samples collected during were analysed for profile, digestibility (%), soluble (%) free amino acid analysis. The addition extracts significantly ( P < 0.05) increased digestibility, acids released digestion. meat samples digested along or 2.08% 3.47% higher...
In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form enriched pastes. An in vitro digestion process evaluated changes of phenolic compounds antioxidant potential extracts The anthocyanidin profiles characterised by pH differential method. results showed that significantly increased content capacity pastes, while total flavonoid decreased after compared undigested samples. Strong correlations...