Whey Protein Hydrolysate
Mostrando 1-12 de 12 artigos, teses e dissertações.
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1. Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates
Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was t
Food Sci. Technol. Publicado em: 2020-06
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2. 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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3. Efeitos metabolicos induzidos pelo consumo de dietas com caseina (padrão) e proteinas de soro de leite bovino (isolado e hidrolisado) usadas como unica fonte proteica em ratos (wistar) submetidos a treinamento fisico em esteira / Induced metabolic changes by consumption of casein (standard) and bovine milk whey protein (isolate and hydrolysate) used as the only protein source in rats (Wistar) submitted to physical training in mat
As proteínas do soro de leite são consideradas de alto valor nutritivo. Elas têm escore químico superior às de outras proteínas de origem animal, possuem elevadas concentrações de aminoácidos de cadeia ramificada (BCAA), com excelente balanço e biodisponibilidade de aminoácidos essenciais. As proteínas de soro de leite vêm sendo largamente utili
Publicado em: 2010
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4. Hidrolisados enzimáticos do concentrado protéico do soro do leite :: remoção de fenilalanina, grau de hidrólise e perfil peptídico
One of the purposes of this work was to study the enzymatic conditions for hydrolyzingproteins and the phenylalanine (Phe) removal, using whey protein concentrate (WPC) assubstrate, aiming the preparation a food or a food ingredient to be used in phenilketonurics diet. Moreover, WPC hydrolysates were characterized in relation to degree of hydrolysis(DH) and
Publicado em: 2009
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5. 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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6. Supplementation effects of whey proteins in lymphocytes of Wistar rats. / O efeito da suplementação de soro de leite sobre os linfocitos de ratos Wistar.
The whey proteins have demonstrated some beneficial effects, as anticarcinogenic activity, antiulcerogenic effect and immunostimulanting function. These immunostimulanting properties have being related to the possible manipulation of intracellular glutathione. The lymphocytes are important cells of the cellular and humoral defense system. The aim of this wor
Publicado em: 2007
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7. Reator enzimático de membrana para proteólise de soro de queijo, visando à produção de concentrado protéico com baixo teor de fenilalanina
Enzymatic hydrolyzed proteins present some advantages over the pool of amino acids obtained after a chemical hydrolysis: lower osmolality (easier absorption by the organism) and better sensorial characteristics. The removal of phenylalanine (Phe) from these hydrolysates allows their use in the diet of phenylktonuria (PKU) patients. This Thesis studies the se
Publicado em: 2007
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8. In vitro and in vivo assessment of the antihypertensive activity of comercial hydrolysates from various protein sources. / Avaliação in vitro e in vivo da atividade anti-hipertensiva de hidrolisados comerciais de diversas fontes proteicas.
Angiotensin converting enzyme (ACE) inhibitory peptides present in foods have motivated the interest of many researchers, since there is evidence that the ingestion of these peptides, could aid in the prevention and in the non-medication treatment of hypertension. The anti-hypertensive activity of the peptides has been mainly assessed in relation to their ca
Publicado em: 2006
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9. Desenvolvimento de um produto dietetico funcional para idosos. / Development of a functional dietetic product for the elderly.
The main objective of the present investigation was the development of a functional dietetic product for undernourished elderly. First step was the chemical, physical and nutritional characterization of protein component, a mixture of whey protein isolate (WPI) and a bovine collagen hydrolysate (HCB) both materials containing around 92% protein and showing h
Publicado em: 2006
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10. Effect of intraperitoneally administered hydrolyzed whey protein on blood pressure and renal sodium handling in awake spontaneously hypertensive rats
The present study evaluated the acute effect of the intraperitoneal (ip) administration of a whey protein hydrolysate (WPH) on systolic arterial blood pressure (SBP) and renal sodium handling by conscious spontaneously hypertensive rats (SHR). The ip administration of WPH in a volume of 1 ml dose-dependently lowered the SBP in SHR 2 h after administration at
Brazilian Journal of Medical and Biological Research. Publicado em: 2005-12
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11. Role of caloric content on gastric emptying in humans.
1. This study examined the effects of caloric content (caloric density and the nature of calories) on the rate of gastric emptying using the double-sampling gastric aspiration technique. Four test meals of 600 ml (glucose, 0.1 kcal ml-1; pea and whey peptide hydrolysates, both 0.2 kcal ml-1; milk protein, 0.7 kcal ml-1) were tested in six healthy subjects in
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12. Bacteriostatic effect of orally administered bovine lactoferrin on proliferation of Clostridium species in the gut of mice fed bovine milk.
When milk-fed mice were orally inoculated with Clostridium ramosum C1, this strain proliferated in the gut and became the dominant component of the fecal microflora. In this experimental model, bovine lactoferrin (bLF) administered with milk suppressed the proliferation of this strain in vivo and decreased the numbers of C. ramosum and other bacteria in the