Amino Acid
Mostrando 13-24 de 27689 artigos, teses e dissertações.
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13. Preparation of antioxidant peptides from hairtail surimi using hydrolysis and evaluation of its antioxidant stability
Abstract In this study, antioxidant peptides were prepared from hairtail surimi by hydrolysis. Response surface methodology coupled with a Box-Behnken design was applied to optimize hydrolysis conditions. The optimum conditions were determined as: 12.1 h incubation time, 44.74 °C incubation temperature and enzyme concentration 1858.85 U/g. The amino acid co
Food Sci. Technol. Publicado em: 2020-12
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14. Energia metabolizável e aminoácidos digestíveis de coprodutos de trigo e de farinhas de origem animal em dietas para frangos de corte
ABSTRACT The objective of this study was to determine the metabolizable energy, standardized ileal amino acid digestibility (SIAAD) and digestible amino acid values of wheat meal (WM), wheat gluten meal (WGM), meat bone meal (MBM) and poultry-by-product meal (PPM) in diets for broilers. In the first experiment, the total excreta collection method was used, w
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2020-12
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15. MÉTODO DE TRIAGEM DE MICROGININAS EM CIANOBACTÉRIAS POR LC-MS/MS
Cyanobacteria produce a wide variety of bioactive compounds, making them a highly promising group in the search for novel molecules with pharmacological and biotechnological properties. Among these, microginins attract attention for being peptides which inhibit angiotensin-converting enzyme, turning them into potential targets for hypertension and congestive
Quím. Nova. Publicado em: 2020-12
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16. A Straightforward Synthesis of Enantiopure (1S,2R)-Ephenamine
An enantioselective six-step synthesis of (1S,2R)-ephenamine starting from readily available chiral amino acid is disclosed presenting 26% overall yield and high optical purity. The use of chiral phenylglycine as starting material was also studied and did not present satisfactory results due to a very sensitive a-carbonyl/benzylic stereogenic center that, in
J. Braz. Chem. Soc.. Publicado em: 2020-12
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17. Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements
Abstract The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combinations were obtained and three of the best mixtures were selected to analysis: OP1 (P+C), OP2 (P+A) an
Food Sci. Technol. Publicado em: 2020-12
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18. An Electrochemiluminescence Biosensor for the Determination of Mercury Ion via Dual-Amplification Strategy
A novel dual-signal amplificatory electrochemiluminescence (ECL) deoxyribonucleic acid (DNA) biosensor was designed for the determination of Hg2+. One amplification unit was gold nanoparticles (AuNPs) modified on a glassy carbon electrode, and the other was single-stranded DNA (ssDNA) (with amino at the 3’ terminal and thiol at the 5’ terminal) labeled w
J. Braz. Chem. Soc.. Publicado em: 2020-12
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19. Amino acids and antioxidant activities of extracts from wild edible mushrooms from a community forest in the Nasrinual District, Maha Sarakham, Thailand
Abstract Twenty two species of wild edible mushrooms were collected from Nasrinual community forest. The levels of 15 amino acids, antioxidant activity, and γ-aminobutyric acid (GABA) were determined. The 8 essential amino acids were arginine, histidine, isoleucine, leucine, lysine, phenylalanine, threonine, and valine, that they were found in all the mushr
Food Sci. Technol. Publicado em: 2020-09
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20. Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and
Food Sci. Technol. Publicado em: 2020-09
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21. Synthesis, Characterization, Absorption and Fastness Properties of Novel Monoazo Dyes Derived from 1-Phenyl-3-amino-4-(2-thiazolilazo)pyrazol-5-one
Monosubstitute thiazolyl amines were diazotized in acetic acid, coupled to 1-phenyl-3-aminopyrazol-5-one (1a-1c) and acetylated to obtain the 2a-2c dyes. The dyes were characterized by elemental analysis and spectroscopic (Fourier transform infrared (FTIR), nuclear magnetic resonance (NMR), ultraviolet (UV)) methods. The effects on the visible absorption spe
J. Braz. Chem. Soc.. Publicado em: 2020-09
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22. A rapid survey of ground-dwelling ants (Hymenoptera: Formicidae) in an urban park from state of São Paulo, Brazil
Abstract Twenty two species of wild edible mushrooms were collected from Nasrinual community forest. The levels of 15 amino acids, antioxidant activity, and γ-aminobutyric acid (GABA) were determined. The 8 essential amino acids were arginine, histidine, isoleucine, leucine, lysine, phenylalanine, threonine, and valine, that they were found in all the mushr
Braz. J. Biol.. Publicado em: 2020-09
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23. Asparaginase: an old drug with new questions
ABSTRACT The long-term outcome of acute lymphoblastic leukemia has improved dramatically due to the development of more effective treatment strategies. L-asparaginase (ASNase) is one of the main drugs used and causes death of leukemic cells by systematically depleting the non-essential amino acid asparagine. Three main types of ASNase have been used so far:
Hematol., Transfus. Cell Ther.. Publicado em: 2020-09
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24. Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid
Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functio
Food Sci. Technol. Publicado em: 2020-06