ライフサイエンスコーパス: hydrolysate

1 phy was used to purify 'protease P egg white hydrolysate'.

2 proteins was identified only in the in vitro hydrolysate.

3 idative activity obtained from a cod protein hydrolysate.

4 and the digestion yield of the crude protein hydrolysate.

5 ncluding homologous peptides, present in the hydrolysate.

6 formula supplemented with 20% of the casein hydrolysate.

7 tions, respectively, compared to the initial hydrolysate.

8 sine, and leucine, were abundant in the best hydrolysate.

9 as initially found in the cumin seed protein hydrolysate.

10 ypsin and pepsin hydrolysates than in the HT hydrolysate.

11 ndem mass spectrometry (LC-MS/MS) within the hydrolysates.

12 for subsequent identification in the digests/hydrolysates.

13 foamability ranged from 100 to 155% for all hydrolysates.

14 en undertaking large scale production of WPI hydrolysates.

15 alkaline proteases to prepare active gelatin hydrolysates.

16 different peptides occurring in the mixtures hydrolysates.

17 content and bifidogenic activity of ovomucin hydrolysates.

18 es could potentially be isolated from salmon hydrolysates.

19 lower ACE IC50 values than their respective hydrolysates.

20 o antimicrobial activity was detected in the hydrolysates.

21 giotensin converting enzyme (ACE) inhibitory hydrolysates.

22 cular mass peptide sequences in food protein hydrolysates.

23 rements of amino acids obtained from protein hydrolysates.

24 ntent of His, Lys, and Arg than the original hydrolysates.

25 ional properties of its proteins and protein hydrolysates.

26 venging activity than the chicken thigh skin hydrolysates.

27 s and low umami outputs of Protamex-produced hydrolysates.

28 howed superior bioactivity to their original hydrolysates.

29 immunomodulatory and anticancer food protein hydrolysates.

30 ated and hydrolysed by peptidases to produce hydrolysates.

31 hydrolysis than the alcalase-treated protein hydrolysates.

32 mgdw, respectively) than Neutrase(R) and BSY hydrolysates.

33 o carbons of amino acids in cellular biomass hydrolysates.

34 In pepsin-pancreatin hydrolysates, 14.7% increase in molecules with molecular

35 The hydrolysates (1mg/ml) showed a maximum Cr(VI)-reducing a

36 ntial bioactivity (28 peptides in the native hydrolysate, 39 in the thermally treated).

37 After 8h of hydrolysis, the M hydrolysate (48% degree of hydrolysis (DH)) showed the h

38 the most potent being obtained from the 3 h hydrolysate (ACE IC50=2.9+/-0.3 mug/ml).

39 a fiber expansion (AFEX) treated corn stover hydrolysate (ACSH), while leaving the sugars mostly inta

40 onger chain length than those in flavourzyme hydrolysate although exhibited antioxidant activity, but

41 nce interval, 0.81-21.02) between the casein hydrolysate and cow's milk groups.

42 ), as well as glycation between fish gelatin hydrolysate and GlcN were identified by their pattern of

43 h of the reagent solution, pH control of the hydrolysate and spectrophotometric conditions, were eval

44 n and a molecular weight distribution of BLG hydrolysates and (ii) an increased exposition of buried

45 for the enrichment of the analytes from DNA hydrolysates and chromatographic separation preceding ma

46 ric Ion Reducing Antioxidant Power (FRAP) of hydrolysates and fractions <10kDa and <3kDa were assayed

47 ylation between cold water fish skin gelatin hydrolysates and glucosamine (GlcN) via transglutaminase

48 SDS-PAGE analyses indicated the formation of hydrolysates and glycated compounds with different molec

49 f Maillard reaction products (MRPs), protein hydrolysates and glycated compounds.

50 ry will enable more efficient use of biomass hydrolysates and metabolic engineering to develop biocon

51 The antioxidative activity of the crude hydrolysates and the fractions were investigated, both i

52 ts total degradation of the aromatics in the hydrolysate, and instead allows for biological transform

53 high bitterness outputs of Alcalase-produced hydrolysates, and high saltiness and low umami outputs o

54 The results suggested that these hydrolysates are a good source of natural inhibitors of

55 alkaline hydrolysis (120 degrees C for 12h), hydrolysates are filtered through ashless filter paper a

56 These results indicate that STP hydrolysates are potential sources of bioactive peptides

57 p, which were recently found in food protein hydrolysates, are selective and competitive inhibitors f

58 Thus, the potential of flavourzyme hydrolysate as the alternative cryoprotectant might be e

59 ate the potential to develop cricket protein hydrolysates as a source of functional alternative prote

60 ry such as the application of lentil protein hydrolysates as ingredients for development of functiona

61 By using SCB hydrolysate-based medium, the highest red pigment produc

62 reduced the ACE inhibitory activity of the M hydrolysate but enhanced its transport across Caco-2 cel

63 Analysis of the 4h beta-CN hydrolysate by LC-ESI-MS/MS allowed identification of 8

64 H 8.2); (2) the chemical treatment of enzyme hydrolysates by means of alkaline-hydroalcoholic saline

65 he cryoprotective effect of chicken collagen hydrolysate (CCH) obtained from chicken skin was investi

66 inflammatory activity was observed in casein hydrolysate (CH) and pea protein hydrolysate (PPH) by at

67 Collagen and collagen hydrolysate (CH) was recovered from the bone and skin co

68 ses) but entrapment was lower for the casein hydrolysate (circa 50%), possibly indicating a physical

69 Chicken-liver-hydrolysates (CLHs) exhibited in vitro inhibitory lipase

70 istic of bromelain- and Flavourzyme-produced hydrolysates, compared to low saltiness and high bittern

71 Both hydrolysates competitively inhibited the thrombin and PL

72 Sugarcane bagasse (SCB) hydrolysate could be an interesting source for red pigme

73 ntial of butanol extracts from plant protein hydrolysates could be explained.

74 and surface characteristics of CPI and their hydrolysates (CPH) according to the degree of hydrolysis

75 seeds on the production of cotyledon protein hydrolysates (CPH) with antioxidant and antiinflammatory

76 Antioxidant activities of canola protein hydrolysates (CPHs) and peptide fractions prepared using

77 f canola protein isolate (CPI) and enzymatic hydrolysates (CPHs) to inhibit adipogenic differentiatio

78 ied with common carp (C. carpio) roe protein hydrolysate (CRPH) were examined.

79 The chicken skin protein hydrolysates (CSPHs) were then fractionated by membrane

80 Cells treated with Alcalase hydrolysate demonstrated a higher reduction in anti-adip

81 None of the hydrolysates demonstrated antimicrobial activity.

82 After a hydrolysis time of 25 min, the hydrolysates demonstrated inhibitory activity against se

83 d (OD-FPH) and freeze-dried (FD-FPH) protein hydrolysates derived from fresh water fish (Cirrhinus mr

84 une response on THP-1 macrophages of protein hydrolysates derived from tilapia mince, casein and pea

85 The amino acid determination of the hydrolysate (DH 30%) revealed that lysine, leucine, alan

86 Ovomucin hydrolysates did not generally support growth of Bifidob

87 rences were observed by HPLC in the mixtures hydrolysates due to CMP-beta-lg interactions.

88 lowed identifying five distinctive groups of hydrolysates, each one with distinctive ACP.

89 An enzymatic bromelain seaweed protein hydrolysate (eb-SWPH) was characterised as the precursor

90 ith an IC50 value of 0.54mg/ml, while the SP hydrolysate exhibited the lowest DH and ACE inhibition.

91 to trypsin and HT, while trypsin and pepsin hydrolysates exhibited higher ACE-inhibitory activity th

92 Papain generated RBCF hydrolysates exhibited higher ferric reducing antioxidan

93 as a source for obtaining native protein and hydrolysates, explaining their production process, chemi

94 ntified in carp protein ex vivo and in vitro hydrolysates: FIKK, HL, IY, PW, VY.

95 was hydrolyzed to an in vitro antioxidative hydrolysate, followed by transglutaminase-induced cross-

96 ere randomly assigned to groups fed a casein hydrolysate formula (n = 113) or a conventional formula

97 The functionality of fish protein hydrolysates (FPH) for the microencapsulation of fish oi

98 g and antioxidant properties of fish protein hydrolysates (FPH) for the physical and oxidative stabil

99 s to investigate application of fish protein hydrolysates (FPHs) as cryoprotectants for cod fish minc

100 The activity of pearl millet protein hydrolysate fraction was found for DPPH assay (67.66%),

101 The three BSG protein hydrolysates (fraction <10kDa) exerted protective effect

102 he empirical approach used several cycles of hydrolysate fractionation and bioactivity evaluation unt

103 Protein hydrolysate from frame, bone and skin (FBSH) of threadfi

104 tigated peptide immunotherapy containing the hydrolysate from perennial ryegrass allergens for the op

105 jective of this work was to obtain a protein hydrolysate from the wastewater generated during shrimp

106 Hydrolysates from a dual enzyme mixture - the Alcalase/F

107 ntioxidant capacity profile (ACP) of protein hydrolysates from rapeseed (Brassica napus) was studied

108 ity/antimutagenicity of proteins and protein hydrolysates from seed flour were also analysed.

109 Hydrolysates from strawberry-banana soymilk (SBH), mixed

110 The cryoprotective effect of gelatin hydrolysates from the skin of beluga sturgeon (Huso huso

111 enzyme (ACE) inhibitory activity of protein hydrolysates from tilapia muscle fractions, namely mince

112 Compared to hydrolysates from whey protein, where the inhibitory eff

113 The potential of pepsin-pancreatin hydrolysates, from different foods, to inhibit inflammat

114 Gelatin hydrolysates, from fish skin, could serve as a potential

115 534-0.595muM) and A1A2 (IC50=0.410-0.420muM) hydrolysates further confirmed the presence of opioid pe

116 ntified within camel and bovine milk protein hydrolysates generated under the same hydrolysis conditi

117 Overall than hydrolysates generated with papain, bromelain and FP400.

118 Trout by-product hydrolysates, generated using trout pepsin, were charact

119 Alcalase-derived fish skin gelatin hydrolysate glycosylated with GlcN in the presence of TG

120 Green mussel protein hydrolysates (GMPH) utilization for the enrichment of gl

121 , Flavourzyme and Promod 144MG, yielding Alc hydrolysate (H), CorH, FlavH and ProH, respectively.

122 solate (MPI) with Neutrase 0.8L, yielding 15 hydrolysates (H1-H15).

123 on of repolymerized thermolysin-whey protein hydrolysate had less than 5% immuno-reactivity, whereas

124 ition activity (57.4 +/- 5.1%), while the 1h hydrolysate had the highest HO inhibition (11.6 +/- 0.6%

125 Conversely, whey proteins and hydrolysates had little impact on GIP secretion.

126 igestion of repolymerized thermolysin-casein hydrolysates had no immuno-reactivity.

127 The chicken breast skin hydrolysates had significantly higher DPPH scavenging ac

128 Only pepsin-derived beta casein hydrolysates had significantly increased potency compare

129 Flaxseed protein hydrolysate has been fractionated by electrodialysis wit

130 giant catfish was used for producing gelatin hydrolysates (HG) and compared with those produced from

131 Lignocellulosic biomass hydrolysates hold great potential as a feedstock for mic

132 The bioactive properties of the resultant hydrolysates (HPHs) were accessed through ORAC, DPPH sca

133 sein and (c) short peptides within a complex hydrolysate, i.e. a Corolase PP digest of sodium caseina

134 The infrared analysis of the hydrolysate identified (-)OOC-Ca(2+) interactions and ch

135 Protein solubility of hydrolysates improved (p<0.05) over a range of pH's, exh

136 All antioxidant activity indices of the hydrolysates increased with increasing degree of hydroly

137 The enzyme hydrolyzed casein, and the hydrolysate inhibited the growth of Escherichia coli, Mi

138 Ile-Trp, the ACE inhibition by plant protein hydrolysates is caused by a variety of peptides, in part

139 lites in complex mixtures, such as a biomass hydrolysate, is simplified by virtue of the (13)C chemic

140 a casein (CasH), whey (WPH) and lactoferrin hydrolysate (LFH) generated with gastrointestinal enzyme

141 acid and free aspartic acid found in the PPI hydrolysate likely increased the salty perception.

142 MPI hydrolysates may have potential for use as dietary ingre

143 ation, following which the non-ultrafiltered hydrolysate (NUFH), and the generated 3 kDa and 10 kDa M

144 CAA), except for the high CAA of the 120 min hydrolysate obtained from one day germinated black bean

145 The hydrolysate obtained with Izyme AL(R) showed the lowest

146 and antimicrobial activities of the peptide hydrolysates obtained after 1, 2, 4 and 24h of hydrolysi

147 Biological activities of the hydrolysates obtained after digestion of BSG with severa

148 ivities toward PLA2 and TG were found in the hydrolysates obtained by hydrolysis with Izyme and subse

149 ting enzyme (ACE)-inhibitory activity of the hydrolysates obtained by pepsin digestion of proteins of

150 hest average CAA (62.41 +/- 1.48%), shown by hydrolysates obtained by using alcalase, shared typical

151 rapeseed (Brassica napus) was studied in 36 hydrolysates obtained from a PC-rich and PC-reduced prot

152 The protein concentrate and especially the hydrolysates obtained from alcalase digestion had good e

153 Black bean protein hydrolysates obtained from pepsin and alcalase digestion

154 Finally, hydrolysates obtained using trypsin-pronase had a greate

155 and antibacterial activities of the peptide hydrolysates obtained were investigated.

156 Moreover, the protein hydrolysates obtained with alcalase digestion presented

157 The hydrolysates obtained with Izyme AL(R) and visceral alka

158 The arabinoxylan hydrolysates obtained with the GH5 enzyme stimulated gro

159 er of unique peptides identified in the acid hydrolysate of alpha casein increased by 45% and the num

160 olysate sample, i.e. a prolyl endoproteinase hydrolysate of beta-casein and (c) short peptides within

161 The effect of adding an enzymatic hydrolysate of grape seeds (EH-GS) during Syrah wine fer

162 microwave heating (CBF and MBF) of enzymatic hydrolysate of mushroom protein with other flavour precu

163 2.3 TEAC, muM Trolox/g), whereas the ex vivo hydrolysate of sarcoplasmic proteins showed the highest

164 tial anti-inflammatory activities in tryptic hydrolysates of bovine beta-casein.

165 The results showed that hydrolysates of cattle plasma generated with fungal prot

166 -deoxy-7-amido-7-deazaguanosine in enzymatic hydrolysates of DNA extracted from the pathogenic, Gram-

167 , using a sensitive assay for glucose 6-P in hydrolysates of glycogen coupled with measurement of tot

168 Enzymatic hydrolysates of olive seed protein isolate were prepared

169 Hydrolysates of plant proteins are promising ingredients

170 Hydrolysates of plasma generated with fungal proteases e

171 At certain concentrations, 24h hydrolysates of RBCF using FP400 and FPII were able to i

172 atography-mass spectrometry analysis of acid hydrolysates of the final reaction mixture showed that a

173 followed by chromatographic analysis of acid hydrolysates of the reaction products, confirmed the pre

174 In spite of poor iron solubility, hydrolysates of Viscozyme provided higher iron dialyzabi

175 endent effects of intraduodenal whey protein hydrolysate on antropyloroduodenal pressures, gut hormon

176 ividual whey proteins and beta-lactoglobulin hydrolysates on an enteroendocrine (EE) cell model were

177 proteins (alpha, beta and kappa casein) and hydrolysates on an enteroendocrine cell line.

178 The participants received either a casein hydrolysate or a conventional cows' milk formula supplem

179 nticancer activities of food derived protein hydrolysates or peptides are related to the amino acid c

180 immunomodulatory and anticancer food protein hydrolysates or peptides were tested using cell culture

181 Food derived protein hydrolysates or peptides with immunomodulatory and antic

182 dulatory and anticancer food derived protein hydrolysates or peptides, their production and mechanism

183 gated for its ability to produce antioxidant hydrolysates/peptides from bovine casein (CN).

184 Peptide hydrolysate (PH) was produced by deep controllable bioco

185 Three antioxidant extracts (collagen hydrolysate, pomegranate peel extract, shrimp lipid extr

186 The 2h hydrolysate possessed the highest O2(-) inhibition activ

187 ested for their ability to make fish protein hydrolysate powders from whole blue whiting.

188 d in casein hydrolysate (CH) and pea protein hydrolysate (PPH) by attenuating lipopolysaccharide- (LP

189 Among the hydrolysates prepared from small-spotted catshark only t

190 Cell-based assays indicated that the hydrolysates present no significant cytotoxicity towards

191 Alcalase(R) hydrolysate presented significantly (p<0.05) higher TPC

192 Although all hydrolysates presented antioxidant properties, Alcalase

193 The pepsin-treated bean protein hydrolysates presented higher degree of hydrolysis than

194 Hydrolysate produced under optimal conditions had 7.8% D

195 The hydrolysate produced under optimized conditions was subj

196 Hydrolysate produced using flavourzyme which was mainly

197 The hydrolysates produced at these conditions were also eval

198 ction (r-betaLg) was isolated from milk whey hydrolysates produced with cardosins from Cynara cardunc

199 n fraction (r-betaLg) was isolated from whey hydrolysates produced with cardosins from Cynara cardunc

200 g of most of the individual sera used to the hydrolysates produced with simulated and human fluids in

201 rafiltration of smooth hound viscera protein hydrolysates, produced by Neutrase, Esperase and Purafec

202 Capacity (ORAC) values for NaCN and beta-CN hydrolysates ranged from 0.06 to 0.18, and from 0.51 to

203 The content of sialic acid in hydrolysates ranged from 0.1% (protex 26L) to 3.7% (pron

204 The hydrolysates retained bioactivity after simulated gastro

205 Electron microscopy of the hydrolysate revealed that under specific conditions, lon

206 s at 300 MPa by Savinase gave rise to lentil hydrolysates (S300) with the highest ACE-inhibitory and

207 eptides, (b) short peptides within a defined hydrolysate sample, i.e. a prolyl endoproteinase hydroly

208 ained consumer panel ranked the meat protein hydrolysate seasoning saltier than the salty standard se

209 Barley hordein hydrolysates show potential as dietary supplements that

210 The in vitro myofibrillar protein hydrolysate showed the highest ABTS(+) scavenging activi

211 ivity and the second fraction of the trypsin hydrolysate showed the highest superoxide radical scaven

212 All hydrolysates showed antihypertensive capacity, obtaining

213 The resulting hydrolysates showed good stability, making them potentia

214 The alcalase-treated bean protein hydrolysates showed higher surface hydrophobicity.

215 All the hydrolysates showed in vitro antioxidant activity in ter

216 The glycated hydrolysates showed reduced fluorescence advanced glycat

217 ter in vitro gastrointestinal digestion, the hydrolysates showed significant higher radical scavengin

218 In addition, Alcalase-derived glycosylated hydrolysates showed specificity toward the inhibition of

219 Glycated/glycosylated hydrolysates showed superior bioactivity to their origin

220 lectrophoresis of the small peptides of both hydrolysates showed that low isoelectric point peptides

221 raphy sub-fractionation of the crude protein hydrolysates showed that the smaller peptide fractions e

222 Smooth-hound viscera hydrolysates (SHVHs) were prepared by treatment with Neu

223 rize the antioxidant capacity of soy protein hydrolysates (SPH) during sequential ultrafiltration (UF

224 nous sugars found in lignocellulosic biomass hydrolysates, such as xylose, must be improved before ye

225 otal lipids in the broth and production of a hydrolysate suitable as yeast extract replacement.

226 s, and pyrrolidines which were determined in hydrolysate-supplemented formulations.

227 Chemically defined (CD) and hydrolysate-supplemented media formulations were not vis

228 All of the hydrolysates tested inhibited more than 60% of the COX-2

229 vity was generated in the trypsin and pepsin hydrolysates than in the HT hydrolysate.

230 For hydrolysates the antioxidant and angiotensin-converting-

231 nd 0.36 +/- 0.03 mg/ml were obtained for the hydrolysate, the 25%--acetonitrile (ACN) SPE fraction an

232 to the low concentration of furfural in the hydrolysate, the conventional methods for furfural recov

233 ut the strongest effect was observed for BSY hydrolysates, therefore, it presents greater potential a

234 challenging THP-1 macrophages, tilapia mince hydrolysate (TMH) enhanced innate immunity through induc

235 d of screening metal chelating peptides in a hydrolysate using Surface Plasmon Resonance (SPR) for th

236 Fractionation of the NaCN hydrolysates using 3 kDa centrifugal filters resulted in

237 e, metal chelating peptides were screened in hydrolysates using SPR and a correlation was established

238 The degree of hydrolysis (DH) of the protein hydrolysates varied from 4.45% for ProH to 16.4% for Cor

239 those randomized to be weaned to the casein hydrolysate was 1.21 (95% CI, 0.94-1.54), compared with

240 A whey protein hydrolysate was analysed to assess the ability of the mo

241 SCB enzymatic hydrolysate was demonstrated to be a promising carbon so

242 The hydrolysate was fractionated by solid phase extraction (

243 The FPII peptide hydrolysate was fractionated using gel permeation chroma

244 Rice bran protein hydrolysate was further fractionated by membrane ultrafi

245 that the ACE inhibitory activity of protein hydrolysate was not affected by oven-drying.

246 The most potent hydrolysate was obtained after 24h incubation (ACE IC50=

247 This hydrolysate was separated by using RP-HPLC and three fra

248 The generated hydrolysate was subjected to molecular weight cut-off (M

249 The first fraction of the pepsin hydrolysate was the most effective inhibitor of lipid pe

250 The hydrolysate was ultra-filtrated, and the fractions were

251 Then, SCB hydrolysate was used as carbon source under the previous

252 bow trout (Oncorhynchus mykiss) skin gelatin hydrolysates was encapsulated in chitosan-coated nanolip

253 apacity of Alcalase, chymotrypsin and pepsin hydrolysates was found to be better than that of glutath

254 me portion of xylotriose and xylotetraose in hydrolysates was increase relatively to xylopentose as w

255 LPVPQK (named peptide C) derived from casein hydrolysates was investigated along with extensively stu

256 Filter sterilization of crude hydrolysates was more beneficial than heat sterilization

257 carbon to free amino nitrogen ratio of crude hydrolysates was optimised (80.2g/g) in fed-batch cultur

258 The bioactivity of the BSG-PI hydrolysates was retained after simulated gastrointestin

259 Allergenicity of ovomucin hydrolysates was significantly reduced (P<0.05) in compa

260 protein isolate (WPI), insulin and a casein hydrolysate were entrapped in chitosan-polyphosphoric ac

261 e for the multifunctional properties of S300 hydrolysate were identified as different fragments from

262 nd the glucose and cellobiose present in the hydrolysate were metabolized.

263 Peptides from casein hydrolysate were partially (circa 35%) but quickly relea

264 hy-mass spectrometry (UPLC-MS/MS) in the 24h hydrolysate were synthesised and characterised for their

265 IC50 values of the hydrolysates were between 27 and 39mg/l, which is compar

266 ioxidant and antimicrobial activities of the hydrolysates were determined.

267 The emulsion stability of the bean protein hydrolysates were evaluated during 30days of storage.

268 The RBP fractions and their hydrolysates were evaluated for their antioxidant activi

269 The glycated Flavourzyme-derived hydrolysates were found to act as potential antimicrobia

270 Cod protein hydrolysates were fractionated according to the molecula

271 Hydrolysates were fractionated by ultrafiltration showin

272 Hydrolysates were fractionated using a membrane ultrafil

273 ST protein (STP) hydrolysates were generated with different enzyme prepar

274 atin and trypsin from 10 min to 24h, and the hydrolysates were partially characterized for several im

275 Hydrolysates were separated by size exclusion chromatogr

276 Hydrolysates were then separated according to their mole

277 The hydrolysates were then subjected to a simulated gastroin

278 Proteins were hydrolyzed and the hydrolysates were then subjected to various types of chr

279 re media containing whey (W; 2.1g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA production

280 proteins was identified only in the ex vivo hydrolysate, whereas the peptide PW from sarcoplasmic pr

281 th chymotrypsin and thermolysin, resulted in hydrolysates, which are efficient inhibitors of the angi

282 yme composition (MEC) was applied to yield a hydrolysate with adjusted properties, including minimize

283 repared from small-spotted catshark only the hydrolysate with DH 3% yielded a physically stable emuls

284 PII to hydrolyse cattle plasma resulted in a hydrolysate with high antioxidant properties and unique

285 Thermolysin was the enzyme which yielded the hydrolysate with the highest ACE-inhibitory capacity.

286 es, Alcalase was the enzyme that yielded the hydrolysate with the highest antioxidant capacity.

287 ing proteinaceous material, yielding protein hydrolysate with the negligible muddy odour and flavour.

288 grain (BSG) was used as substrate to obtain hydrolysates with antioxidant activity.

289 t or fungal sources can produce animal blood hydrolysates with antioxidant and antimicrobial activiti

290 alternative protease for generating protein hydrolysates with desirable bioactivities.

291 rotease preparations in particular, produces hydrolysates with high antioxidant properties.

292 Sardine hydrolysates with low DH, 3% and 4%, presented the most

293 treatments generated a greater proportion of hydrolysates with molecular weight (MW) <2kDa (79.8-82.7

294 tain for the first time with Corolase PP soy hydrolysates with potential antioxidant and ACE inhibito

295 oth meat protein extracts, producing peptide hydrolysates with significant in vitro antioxidant and A

296 hey protein isolate (WPI) or its antioxidant hydrolysate (WPH) through Maillard reaction at 90 degree

297 hey protein isolate (WPI) or its antioxidant hydrolysate (WPH) through microwaving.

298 e content of whey protein concentrate (WPC), hydrolysate (WPH), and isolate (WPI) was evaluated combi

299 WP hydrolysates (WPH) generated with the same enzyme displa

300 stability of zinc complexes of whey protein hydrolysates (WPH), produced with Everlase (WPH-Ever; ze