A5088698319- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
- Muscle metabolism and nutrition
- Phytase and its Applications
- Meat and Animal Product Quality
- Aquaculture Nutrition and Growth
- Biochemical effects in animals
- Coffee research and impacts
- Growth and nutrition in plants
- Food composition and properties
- Enzyme Production and Characterization
- Dye analysis and toxicity
- Infant Nutrition and Health
- Pineapple and bromelain studies
- Phytochemistry Medicinal Plant Applications
- Food Waste Reduction and Sustainability
- Microencapsulation and Drying Processes
- Food Industry and Aquatic Biology
- Probiotics and Fermented Foods
- Seaweed-derived Bioactive Compounds
- Identification and Quantification in Food
- Polysaccharides Composition and Applications
- Breastfeeding Practices and Influences
- Neonatal Respiratory Health Research
- Neurological Disorders and Treatments
Brazilian Agricultural Research Corporation
2014-2024
Universidade Federal Rural do Rio de Janeiro
2024
For many years, it was believed that only amino acids, dipeptides, and tripeptides could be absorbed thus reach the bloodstream. Nowadays, bioavailability of oligopeptides is also considered possible, leading to new research. This pilot study investigates activity brush border enzymes on undigested whey protein hydrolysate (WPH) simulated intestinal digested (ID) subsequent absorption resultant peptides through proximal jejunum a 7-week old piglet setup in an Ussing chamber model. Amongst...
Pulses have nutritional properties and are known as functional foods due to their content of bioactive compounds. In this study, a shake (SPF) was prepared from faba bean protein concentrate (Vicia L.), whose aminogram evaluated by ion exchange chromatography, its acceptability through sensorial tests, using controls based on vegetable (SPV) whey (SWP). The SPF formulation is sufficient in seven the 10 essential amino acids evaluated. sensory tests showed that better terms appearance, color,...
Whey is well-known for the functional and bioactive properties of its proteins peptides, which are great interest to food nutraceutical industries. The aim this study was investigate effect four different commercial proteases (Novo ProD® (NPD), Alcalase® (ALC), Pancreas Trypsin® (TRY), Flavourzyme® (FLA)) in generation hydrolysates with emulsifying antioxidant activities. Hydrolysis processes were carried out 5 h, reaching maximum degrees 18.5, 15.5, 9.2, 8.7% NPD, ALC, TRY, FLA,...
This study investigated the use of Novo Pro-D® (NPD) and Ficin (FC) as alternative proteases for production bioactive peptides with reduced allergenicity from whey protein concentrate (WPC). In addition, high hydrostatic pressure processing pre-treatment WPC its impact on final characteristics hydrolysates were also evaluated. NPD treatments generated a 98% reduction soluble proteins, greater in vitro antioxidant capacity, less immunoreactivity when compared to FC ones. However, was an...
Fish by-products were used to manufacture delipided fish protein concentrate (FPC), using Soxhlet method or single stage immersion, with n-hexane anhydrous ethanol solvents. n-Hexane produced the best results. led highest content (86%), lipid extraction efficiency (92%), and digestibility (75%). The immersion resulted in higher amino acid bioaccessibility values (90%). associated an acceptance index above 70% for sensory attributes. FPC is a source of high biological value can be by food...
Extrusion was used as a tool for modifying carrageenan gum. Increased extrusion temperature and shear led to considerable decrease in dissolution time (DT) (7,200 30 s) faster solubilization (30 7 when coarse particle sizes (> 212 µm) hot water were (p < 0.05). process has also altered morphology white index, which fines whiter than larger particles well bulk density, crystallinity, GAB parameters are affected by distribution. The apparent viscosity at zero-shear rate of non-extruded gum...
ABSTRACT: The effect of high hydrostatic pressure (HHP) application on whey protein concentrate was evaluated both before (pre-treatment - PT) and during (hydrolysis assisted HA) hydrolysis processes. A factorial design 22 with 3 central points used (100, 250, 400 MPa) time (5, 20 35 minutes) as independent variables. monitored by soluble protein, aromatic amino acid contents RP-HPLC. ABTS ORAC tests were to evaluate the in vitro antioxidant capacity. reduction content approximately 20% for...
Whey proteins present encrypted biofunctional peptides that need to be released from the native protein exert their biological activity. Antihypertensive whey are most studied ones, which can explained by high prevalence of this chronic degenerative disease. The study investigated whether molecular changes occurred during gastrointestinal digestion a hydrolysate could modulate its vasorelaxant potential in rat aortic rings. Spectrophotometric data and SDS-PAGE gel showed small degree...
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The effects of the whey protein (WP) on vascular system have been investigated in both animals and humans, but active substances mechanisms involved its remain unclear. In this study, samples WP subjected to hydrolysis by pepsine for 1 min (PP0) 1, 2, 3, 4 or 5 h (PP1, PP2, PP3, PP4 PP5, respectively), as well crude (PPCr), had their ability cause relaxation investigated. Addition all fractions (0.3, 10 mg/ml) phenylephrine‐contracted aortic rings induced a concentration‐dependent...
A hidrólise enzimática parcial das proteínas do soro de leite pode incrementar suas propriedades funcionais. Dessa forma, testaram-se diferentes enzimas comerciais (Alcalase®, Neutrase®, Novo Pro-D® e Protamex®) a fim verificar sua influência nas funcionais hidrolisados obtidos partir concentrados proteicos leite. O maior grau (12% após 2 horas reação) foi observado tanto quando se utilizou Alcalase® quanto Pro-D®. uso da mistura mais Neutrase® mostrou-se eficiente o objetivo é produzir um...