Alcalase
Mostrando 1-12 de 43 artigos, teses e dissertações.
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1. In vitro anticancer and antioxidant potential of Amaranthus cruentus protein and its hydrolysates
Abstract New insights on the use of peptides as therapeutic agents in the treatment of cancer have emerged with reports showing anti-tumour activity of peptides, predominantly derived from animals or microorganisms. Amaranth is a pseudocereal traditionally acknowledged to possess pharmacotherapeutic properties. Thus, the aim of this study was to compare the
Food Sci. Technol. Publicado em: 2020-12
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2. Characterization of hydrolysates of collagen from mechanically separated chicken meat residue
Abstract Obtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase® and Flavourzyme® enzymes, as well characterizing the functional, structural and thermal stability properties. The h
Food Sci. Technol. Publicado em: 2020-06
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3. Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens
Abstract The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasoun
Food Sci. Technol. Publicado em: 2020-06
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4. Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens
Abstract The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasoun
Food Sci. Technol. Publicado em: 04/11/2019
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5. Purification and characterization of angiotensin converting enzyme-inhibitory derived from crocodile blood hydrolysates
Abstract Various enzyme types were used to hydrolyze crocodile blood peptides showing an Angiotensin I-converting enzyme (ACE) inhibitory activity. Alcalase hydrolysates (ALH) and Protease G6 hydrolysates (PG6H) showed the highest degree of hydrolysis (P<0.05). However, PG6H was significantly observed to have an effective ACE-inhibitory (ACE-I) activity (94.
Food Sci. Technol. Publicado em: 09/05/2019
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6. Avaliação do potencial antioxidante de proteínas do soro de leite concentradas por ultrafiltração e hidrolisadas por diferentes proteases comerciais
Resumo O objetivo do trabalho foi avaliar as atividades antioxidante e antimicrobiana de hidrolisados proteicos de soro de leite obtidos por diferentes proteases (Alcalase e Flavourzyme) e sua mistura (proporção 50:50). Previamente à hidrólise enzimática, o soro de leite foi concentrado por ultrafiltração com membranas cerâmicas tubulares. A reaçã
Braz. J. Food Technol.. Publicado em: 11/04/2019
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7. A comparison of dual-functional whey hydrolysates by the use of commercial proteases
Abstract Whey is well-known for the functional and bioactive properties of its proteins and peptides, which are of great interest to food and nutraceutical industries. The aim of this study was to investigate the effect of four different commercial proteases (Novo ProD® (NPD), Alcalase® (ALC), Pancreas Trypsin® (TRY), and Flavourzyme® (FLA)) in the gene
Food Sci. Technol. Publicado em: 29/11/2018
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8. Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity
Abstract The objective of this work was to produce protein hydrolysates from by-products of the Nile tilapia fileting process, and to assess the effects of different hydrolysis times on the antioxidant activity of the hydrolysed animal-based protein, in free form and incorporated into a food matrix. Gutted tilapia heads and carcasses were hydrolysed by Alcal
Food Sci. Technol. Publicado em: 29/08/2016
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9. Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates
Abstract The objective of this work was to evaluate the antioxidant activity of protein hydrolysates obtained by the enzymatic hydrolysis of okara using an endopeptidase (Alcalase) and exopeptidase (Flavourzyme). The reaction was monitored by the pH-stat procedure in which five aliquots were collected during the hydrolysis by each enzyme, corresponding to di
Food Sci. Technol. Publicado em: 20/05/2016
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10. Application of Enzymes in Sunflower Oil Extraction: Antioxidant Capacity and Lipophilic Bioactive Composition
A 23 factorial design with center point in triplicate was used to evaluate the application of different enzymes in extraction of sunflower oil, comparing its quality with the oil obtained by conventional methods (solvent and pressing) in relation to antioxidant capacity, phytosterol and tocopherol contents, and fatty acid composition. Three enzymes were used
J. Braz. Chem. Soc.. Publicado em: 2016-05
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11. Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates
Abstract The objective of this work was to study the effect of enzymatic hydrolysis of black bean protein concentrate using different enzymes. Bean proteins were extracted and hydrolyzed over a period of 120 min using the enzymes pepsin or alcalase. The protein hydrolysates’ molecular weight was assayed by electrophoresis and the antioxidant activity was e
Food Sci. Technol. Publicado em: 29/04/2016
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12. ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins
Phaseolus lunatus protein concentrates and the proteases Alcalase(R) and Pepsin-Pancreatin were used for the production of protein hydrolysates that inhibit angiotensin-I converting enzyme (ACE). Protein concentrate obtained from germinated and ungerminated seeds flour was hydrolyzed with Alcalase(R) at enzyme/substrate ratio (E/S) 1/10 and during 0.5 and 2.
Food Sci. Technol. Publicado em: 2015-03