Protein Hydrolyzate
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate
Abstract Bioactive, technological and sensory properties of wheat and rice breads added of chia (Salvia hispânica L.) protein hydrolyzate were evaluated. The hydrolyzate was added to breads at concentrations of 1, 3 and 5 mg of hydrolyzate/g of flour. The specific volume, total score, bread crumb firmness, color, sensory analysis and antioxidant activity of
Food Sci. Technol. Publicado em: 2020-09
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2. Obtenção e caracterização de hidrolisados enzimáticos de proteínas do farelo de soja
Soy protein concentrate (SPC) is used as an ingredient for food and animal feed. It is obtained from defatted soybean meal by extracting sugars and other soluble compounds. The main consequence of the extraction process is removal or inactivation of most anti-nutritional factors of soybean, which makes this product can be used in place of animal proteins in
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/05/2012
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3. Efeito do consumo de hidrolisado do soro de leite no metabolismo energético e no estado redox de ratos sedentários e exercitados / Effect of the intake of hydrolyzate whey proteins on energy metabolism and redox state of sedentary and exercised rats
As proteinas do soro de leite possuem alto valor nutritivo, sendo, portanto, extensamente estudadas em diversas areas do saber. A equipe do Laboratorio de Fontes Proteicas vem estudando a associacao entre o consumo do hidrolisado de proteina do soro de leite e seus efeitos biologicos e nutricionais, em varios niveis de atividade fisica. Seu consumo tem sido
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 06/12/2011
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4. Efeito do consumo de proteolisado do soro do leite em parametros do estomago e coração de ratos jovens exercitados / Intake of whey hydrolysate by the exercinsing rat and its effects on stomach and heart parameters
Recent studies suggest that the consumption of milk whey proteins, if partially hydrolyzed, result in different physiological effect from those produced by the ingestion of the unbroken proteins. Therefore, the objective of the present work was to verify eventual metabolic alterations caused in the stomach and heart tissues of exercising Wistar rats fed an e
Publicado em: 2008
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5. Effects of consumption of collagen hydrolyzate as food supplement on the biochemical markets and on the compositional, biodynamic and histological characteristics of the bone of osteopenic rats / Efeito da suplementação alimentar com hidrolisado de colageno nos marcadores bioquimicos e nas caracteristicas composicionais, biomecanicas e histologicas osseas de ratas osteopenicas
A osteoporose constitui a enfermidade do esqueleto de maior incidência mundial e é caracterizada por redução da massa óssea levando ao aumento da susceptibilidade a fraturas. Nas mulheres, a osteoporose está associada à queda dos níveis de estrogênio, que acompanha a menopausa. O colágeno compreende cerca de 95% das proteínas dos ossos, e é parci
Publicado em: 2008
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6. Influence of Feeding Conditions on Clavulanic Acid Production by Streptomyces clavuligerus in Fed Batch Cultivations / Influência das condições de alimentação do meio suplementar na produção de ácido clavulânico por Streptomyces clavuligerus em batelada alimentada.
The clavulanic acid (CA) is an important inhibitor of β-lactamases, enzymes that clives the β-lactam ring of penicillins and cephalosporins, inativating these compounds. CA is traditionally produced by Streptomyces clavuligerus in batch (B) or feed batch (FB) cultivations. Considering that the products of easily assimilable catabolic carbon source
Publicado em: 2004
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7. A Study of Bacterial Species from the Rumen Which Produce Ammonia from Protein Hydrolyzate
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8. FATE OF PARTIALLY PURIFIED C14-LABELED TOXIN OF CLOSTRIDIUM PERFRINGENS
Ellner, Paul D. (University of Florida, Gainesville). Fate of partially purified C14-labeled toxin of Clostridium perfringens. J. Bacteriol. 82:275–283. 1961.—A study was made of the fate of Clostridium perfringens toxin in susceptible animals. Labeled toxin was prepared by growing C. perfringens type A in a complex casein hydrolyzate medium containing a