Trypsin Inhibitor
Mostrando 1-12 de 466 artigos, teses e dissertações.
-
1. 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
-
2. 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: 18/04/2019
-
3. Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid
Abstract Food-type soybean, considered a functional and nutritious food, becomes an new alternative food in human nutrition, and its preserve is an option to the consumer market. The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soy
Food Sci. Technol. Publicado em: 29/10/2018
-
4. Protease inhibitory, insecticidal and deterrent effects of the trypsin-inhibitor benzamidine on the velvetbean caterpillar in soybean
Abstract The recognition of protease inhibitors with insecticidal activity is important as a basis for the development of mimetic peptides with potential use as biorational insecticides. We sprayed benzamidine on soybean plants and assessed whether this potent synthetic trypsin-inhibitor has protease inhibitory, insecticidal and deterrent effects on the velv
An. Acad. Bras. Ciênc.. Publicado em: 18/10/2018
-
5. Characterization of biochemical and functional properties of water-soluble tempe flour
Abstract Characteristics of water-soluble flours from soy (SF), soy tempe (STF), and germinated-soy tempe (GTF) were compared with those of commercial soy protein isolate (SPI). Defatted flour of soy, soy tempe, and germinated soy tempe were extracted in alkaline water (pH 9) and freeze dried to produce water-soluble flours. Protein contents of SF, STF, and
Food Sci. Technol. Publicado em: 11/06/2018
-
6. Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)
Abstract Brazil is the world's largest producer of common beans (Phaseolus vulgaris L.), which are one of the most widely consumed grain legumes in the world. Seven improved genotypes of dry, coloured, Brazilian common beans were analysed for their nutritional (chemical composition, oligosaccharides, phenolic compounds and antioxidant capacity) and protein q
Food Sci. Technol. Publicado em: 19/10/2017
-
7. Detecção de inibidores de proteases em sementes de Punica granatum
The use of plants as a way to prevent and treat disease comes from ancient times. With the increasing return on consumption of plants for medicinal purposes, the plant-based medicines have gained greater appreciation. Protease inhibitors are compounds that can decrease activity of an enzyme. They are found in plants, especially in Fabaceae, Poaceae, and Sola
Quím. Nova. Publicado em: 2017-04
-
8. Extraction, purification and characterization of inhibitor of trypsin from Chenopodium quinoa seeds
Abstract A novel trypsin inhibitor of protease (CqTI) was purified from Chenopodium quinoa seeds. The optimal extracting solvent was 0.1M NaCl pH 6.8 (p < 0.05). The extraction time of 5h and 90 °C was optimum for the recovery of the trypsin inhibitor from C. quinoa seeds. The purification occurred in gel-filtration and reverse phase chromatography. CqTI pr
Food Sci. Technol. Publicado em: 03/10/2015
-
9. First serine protease inhibitor isolated from Rhinella schneideri poison
Background Toad secretions are a source of molecules with potential biotechnological application on a wide spectrum of diseases. Toads from theRhinella family have two kinds of poisonous glands, namely granular and mucous glands. Rhinella schneideritoads produce granular secretions that comprise a great number of molecules, including serine proteases inhibit
J. Venom. Anim. Toxins incl. Trop. Dis. Publicado em: 29/09/2015
-
10. UEL 175: a novel lipoxygenase-free soybean cultivar with kunitz trypsin inhibitor absence
UEL 175 is lipoxygenase-free soybean cultivar and has absence of the antinutritional factors kunitz trypsin inhibitor (SKTI). UEL 175 presents high yield potential and good adaptation under no-tillage. It is resistant to soybean stem canker, brown stem rot, frogeye leaf spot, and bacterial pustule.
Crop Breed. Appl. Biotechnol.. Publicado em: 2015-09
-
11. Nutritional quality and bioactive compounds of partially defatted baru almond flour
This study aimed to investigate the nutritional quality and bioactive potential of partially defatted baru (Dipteryx alataVog.) almond flour (BAF). The flour’s proximate and mineral compositions, total phenolic, tocopherols and carotenoids contents, antioxidant capacity, trypsin inhibitor and amino acid analyses were performed. An experiment was conducted
Food Sci. Technol. Publicado em: 2015-03
-
12. Trypsin inhibitor from tamarindus indica L. seeds reduces weight gain and food consumption and increases plasmatic cholecystokinin levels
OBJECTIVES: Seeds are excellent sources of proteinase inhibitors, some of which may have satietogenic and slimming actions. We evaluated the effect of a trypsin inhibitor from Tamarindus indica L. seeds on weight gain, food consumption and cholecystokinin levels in Wistar rats. METHODS: A trypsin inhibitor from Tamarindus was isolated using ammonium sulfate
Clinics. Publicado em: 2015-02