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	Provedor de dados 116 (2) 19 (1) 5 (1) Autor AKIN,Nihat (1) Añorve-Morga,Javier (1) Batista, Irineu (1) Berge, Jean-pascal (1) Bourseau, Patrick (1) Castañeda-Ovando,Araceli (1) Chabeaud, Aurelie (1) Chaplain-derouiniot, Maryse (1) Contreras-López,Elizabeth (1) Delannoy, Charles (1) Fouchereau-peron, Martine (1) Fukushima, M (1) González-Olivares,Luis Guillermo (1) Guerard, Fabienne (1) Jaimez-Ordaz,Judith (1) Jakobsen, Greta (1) Jaouen, Pascal (1) Johansson, Inger (1) Legal, Yves (1) Martinez Alvarez, Oscar (1) Mais... Palavra-chave Bioactive peptide (4) Antihypertensive activity (1) Antimicrobial activity (1) Antioxidant activity (1) By-product (1) Cold storage (1) Fermented milk (1) Fish protein hydrolysate (1) Fractionation process (1) Lactic acid bacteria (1) Marine carotenoid (1) Membrane separation (1) Mineral binding activity (1) N-3 polyunsaturated fatty acid (1) Nano-capsule (1) Nanofiltration (1) Tulum cheese (1) Ultrafiltration (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Text (1) Ano 2018 (1) 2014 (1) 2010 (1) 2009 (1) País Brazil (2) France (1) Japan (1) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening 116 ÖZTÜRK,Hale İnci; AKIN,Nihat. Abstract In this study, profiles and functional properties such as antioxidant, mineral binding, and antimicrobial activities of water-soluble peptides from Turkish goat milk Tulum cheese and cow milk Tulum cheese were examined during the ripening period. According to the results of RP-HPLC, the number of peptides increased as the ripening days progressed due to proteolysis. DPPH results indicated that the antioxidant activity of peptides increased as the ripening days progressed for these cheeses. However, the highest antioxidant activity of peptide extracts was found in goat milk Tulum cheese according to the DPPH assay. The highest Iron (II) binding activity of peptide extracts was determined in goat milk Tulum cheese on the 60th day. Peptide extracts... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antimicrobial activity; Antioxidant activity; Bioactive peptide; Mineral binding activity; Tulum cheese. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400674 Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties 5 Picot, Laurent; Ravallec, Rozenn; Fouchereau-peron, Martine; Vandanjon, Laurent; Jaouen, Pascal; Chaplain-derouiniot, Maryse; Guerard, Fabienne; Chabeaud, Aurelie; Legal, Yves; Martinez Alvarez, Oscar; Berge, Jean-pascal; Piot, Jean-marie; Batista, Irineu; Pires, Carla; Thorkelsson, Gudjon; Delannoy, Charles; Jakobsen, Greta; Johansson, Inger; Bourseau, Patrick. BACKGROUND: Numerous studies have demonstrated that in vitro controlled enzymatic hydrolysis of fish and shellfish proteins leads to bioactive peptides. Ultrafiltration (UF) and/or nanofiltration (NF) can be used to refine hydrolysates and also to fractionate them in order to obtain a peptide population enriched in selected sizes. This study was designed to highlight the impact of controlled UF and NF on the stability of biological activities of an industrial fish protein hydrolysate (FPH) and to understand whether fractionation could improve its content in bioactive peptides. RESULTS: The starting fish protein hydrolysate exhibited a balanced amino acid composition, a reproducible molecular weight (MW) profile, and a low sodium chloride content, allowing... Tipo: Text Palavras-chave: Fish protein hydrolysate; Ultrafiltration; Nanofiltration; Membrane separation; Fractionation process; Bioactive peptide. Ano: 2010 URL: http://archimer.ifremer.fr/doc/00011/12217/9259.pdf Peptide separation of commercial fermented milk during refrigerated storage 116 González-Olivares,Luis Guillermo; Añorve-Morga,Javier; Castañeda-Ovando,Araceli; Contreras-López,Elizabeth; Jaimez-Ordaz,Judith. Milk is an important source of bioactive compounds. Many of these compounds are released during fermentation and refrigerated storage. The aim of this study was to determine the release of peptides by lactic acid bacteria in commercial fermented milk during refrigerated storage. The size and profile of peptides were analyzed by polyacrylamide gel electrophoresis and sizeexclusion HPLC. During electrophoresis, it was observed that the peptides were released from caseins, whereas β-lactoglobulin was the whey protein with the highest degradation. HPLC analysis confirmed the pattern of peptide formation observed in electrophoresis. Two fractions lower than 2 kDa with aromatic amino acids in their structure were separated. These results were consistent with... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioactive peptide; Fermented milk; Cold storage; Antihypertensive activity; Lactic acid bacteria. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400005 Utilization of industrial food by-products in Hokkaido, Japan for the production of value-added foods with unique bioactive properties 19 Okada, T; Fukushima, M; 岡田, 朋子; 福島, 道広. A dwindling global food supply has heightened the need for full utilization of limited resources, including agricultural and marine-derived products. With the world population projected to exceed eight billion people by 2030, there will be significant increases in food demand over the forthcoming years. Some of our on-going projects are focused on maximizing the utilization of food products harvested in Hokkaido, Japan. This paper will first provide a brief overview of the mounting setbacks of increased food processing waste, termed by-products, followed by discussions on a novel value-added product development project focused on the production of nano-capsules derived from marine oil. The unique biofunctionalities of these compounds, as revealed by animal... Palavras-chave: Bioactive peptide; By-product; Marine carotenoid; Nano-capsule; N-3 polyunsaturated fatty acid. Ano: 2009 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2733 Registros recuperados: 4 Primeira ... 1 ... Última