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| Registros recuperados: 19 | |
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| Fernandes,Andrezza Maria; Bovo,Fernanda; Moretti,Thais Santos; Rosim,Roice Eliana; Lima,César Gonçalves de; Oliveira,Carlos Augusto Fernandes de. |
| The objective of this work was to evaluate the effect of somatic cell counts (SCC) in casein fractions of ultra high temperature (UHT) milk. Raw milks were categorized in SCC groups of low (200,000-320,000 cells mL-1), intermediate (380,000-560,000 cells mL-1) and high cells (600,000-800,000 cells mL-1). Five replicates of UHT milks within each SCC category were analyzed for casein fractions after 8, 30, 60, 90 and 120 days of storage through high performance liquid chromatography. SCC showed effect only on beta-casein reduction. SCC in raw milk increases the proteolysis of UHT milk, as a consequence of beta-casein degradation. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: SCC; UHT milk; Proteolysis; Milk quality. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2008000100019 |
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| Sciani,Juliana Mozer; Antoniazzi,Marta Maria; Neves,Adriana da Costa; Pimenta,Daniel Carvalho. |
| Background Echinometra lucunter is a common American sea urchin responsible for the majority of the marine accidents in Brazil. Although not lethal, these accidents are reported to be extremely painful. Recently, our group described the presence of toxins in its spines that contribute to the pathological reactions. Additionally, we have observed that the E. lucunter spines can regenerate when broken. In the present work we evaluated the enzymatic activities of sea urchin spine extracts in order to identify an enzyme that could contribute not only to the toxicity, but also participate in the spine growth and regeneration. Results The spine aqueous extract was tested for peptidase activity, with synthetic substrates, in the presence and absence of inhibitors... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Echinometra lucunter; Spines; Cathepsin; Proteolysis. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992013000100318 |
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| Kechaou, Emna; Durnay, Justine; Donnay-moreno, Claire; Jaouen, Pascal; Gouygou, Jean-paul; Berge, Jean-pascal; Ben Arnar, Raja. |
| Total lipid and phospholipid recovery as well as amino acid quality and composition from cuttlefish (Sepia officinalis) and sardine (Sardina pilchardus) were compared. Enzymatic hydrolyses were performed using the three proteases Protamex, Alcalase, and Flavourzyme by the pH-stat method (24 h, pH 8, 50 degrees C). Three fractions were generated: an insoluble sludge, a soluble aqueous phase, and an oily phase. For each fraction, lipids, phospholipids, and proteins were quantified. Quantitative and qualitative analyses of the raw material and hydrolysates were performed. The degree of hydrolysis (DH) for cuttlefish viscera was 3.2% using Protamex, 6.8% using Flavourzyme, and 7% using Alcalase. DH for sardine viscera was 1.9% (using Flavourzyme), 3.1% (using... |
| Tipo: Text |
Palavras-chave: Sardine; Viscera; Proteolysis; Marine lipids; Cuttlefish; By products. |
| Ano: 2009 |
URL: http://archimer.ifremer.fr/doc/2009/publication-6366.pdf |
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| Nguyen, Thi-my-huong; Sylla, Khalifa Serigne Babacar; Randriamahatody, Zo; Donnay-moreno, Claire; Moreau, Jacques; Luyen Thi Tran,; Berge, Jean-pascal. |
| Long-term proteolysis of tuna by-products (head, viscera and tail) by the wide spectrum protease Protamex has been investigated and compared. After hydrolysis, two fractions (soluble aqueous phase and insoluble sludge) were collected. Chemical compositions of each fraction and molecular mass distributions of soluble peptides were determined. Degrees of hydrolysis obtained after 12 h of hydrolysis of head, viscera and tail were 32.3, 16.8 and 22.2 %, respectively. Nitrogen recovery in the soluble fractions was 73.6 % for the head, 82.7 % for the viscera and 85.8 % for the tail. Lipid distribution indicated that the majority of lipids remained in the sludge. Such proteolysis appears useful for the production of very different fractions: one rich in peptides... |
| Tipo: Text |
Palavras-chave: Tuna; By-products; Proteolysis; Nitrogen recovery; Fish protein hydrolysates. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00030/14142/14042.pdf |
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| Riffel,Alessandro; Brandelli,Adriano. |
| The aim of this study was to characterize keratinolytic bacteria isolated from feather waste. Four isolates were selected after growth on solid medium with feather meal as sole carbon and nitrogen source and screened for proteolytic activity on milk agar plates. Three isolates were Gram-negative (belonged to the genera Burkholderia, Chryseobacterium and Pseudomonas) and one was Gram-positive (Microbacterium sp.). These bacteria grew on diverse keratin wastes such as feather meal, raw feathers, chicken nails, hair and wool. Keratinase activity was detected during growth, but the complete degradation of these substrates was not always achieved. The proteolytic character of crude enzymes was assessed using azokeratin and azocasein as substrates. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Feather; Keratin; Peptidase; Proteolysis. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000300036 |
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| Mejías, E.; Ruíz, A.; Silveira, I.; Padrón, X.; Lafargue, D.; Fajo, A.. |
| Se determinaron las condiciones y parámetros de conservación del tofu proteolizado fermentado por un período no mayor de 15 días. Se obtuvo el tofu a partir de leche de soya parcialmente proteolizada con papaína grado alimentario a la cual se le añadió sales de calcio y de magnesio. El tofu proteolizado se envasó en potes de poliestireno que se inocularon con un cultivo láctico y se incubaron a 23 ± 1 ºC. Se ensayó el empleo del sorbato de potasio y la pasteurización del tofu proteolizado, una vez finalizada la fermentación. Los productos se colocaron a 4 y 10 ºC por 15 días y se analizaron química, microbiológica y sensorialmente. El tofu proteolizado fermentado se puede conservar en potes de poliestireno de 100 mL con tapa a una temperatura de 4 ºC por... |
| Tipo: Journal Contribution |
Palavras-chave: Conservation; Analysis; Temperature; Tofu; Fermentation; Proteolysis; Cold storage. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4888 |
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| Diaz-Mendoza,Mercedes; Velasco-Arroyo,Blanca; Santamaria,M. Estrella; González-Melendi,Pablo; Martinez,Manuel; Diaz,Isabel. |
| Abstract Senescence-associated proteolysis in plants is a complex and controlled process, essential for mobilization of nutrients from old or stressed tissues, mainly leaves, to growing or sink organs. Protein breakdown in senescing leaves involves many plastidial and nuclear proteases, regulators, different subcellular locations and dynamic protein traffic to ensure the complete transformation of proteins of high molecular weight into transportable and useful hydrolysed products. Protease activities are strictly regulated by specific inhibitors and through the activation of zymogens to develop their proteolytic activity at the right place and at the proper time. All these events associated with senescence have deep effects on the relocation of nutrients... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Barley; Cysteine-proteases; Leaf senescence; Protein traffic; Protein recycling; Proteolysis. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572016000300329 |
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| Randriamahatody, Zo; Sylla, K. S. B.; Nguyen, Thi-my-huong; Donnay-moreno, Claire; Razanamparany, L.; Bourgougnon, N.; Berge, Jean-pascal. |
| To generate and recover elements from shrimp heads, proteolysis was performed with commercial acidic or alkaline proteases for 22 h. The resulting phases were characterized for protein and lipid content and amino acid composition while the molecular profiles of soluble peptides were established. Whatever the protease used, more than the half of the initial dry matter was found into aqueous phase including most of the proteins while lipids were found to remain insoluble. Hydrolysates were mainly constituted by small peptides (480% below 1000 Da) with up to 14–15 amino acids identified. Moreover, all the hydrolyses have led to an increase of the amount of essential amino acids into the hydrolysates, including lysine. Thus, such proteolysis of shrimp heads can... |
| Tipo: Text |
Palavras-chave: By-products; Shrimp; Proteolysis; Hydrolysate. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00055/16646/14196.pdf |
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| Sperm-surface glycopeptides were obtained from intact sperm membranes after proteolytic release by different enzymatic treatments such as autoproteolysis, trypsin, papain and pronase. Glycopeptides were isolated, their properties and composition were examined, and their monosaccharide and amino acid constituents were characterized. The monosaccharides identified were fucose, mannose, galactose, N-acetylglucosamine, and N-acetylgalactosamine, which form part of more than one type of oligosaccharide units. Autoproteolytic treatment mainly provided O-glycosidic type oligosaccharides, while a mixture of O- and N-glycosidic oligosaccharides was obtained in variable proportions when treated with trypsin, papain or pronase. The highest degree of peptide cleavage... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Carbohydrate; Glycoconjugate; Proteolysis; Human sperm; Peptide. |
| Ano: 1997 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1997000300013 |
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| Andreatta,Evelise; Fernandes,Andrezza Maria; Santos,Marcos Veiga dos; Mussarelli,Camila; Marques,Marina Célia; Gigante,Mirna Lúcia; Oliveira,Carlos Augusto Fernandes de. |
| The objective of this work was to evaluate the effects of using bulk milk with different somatic cell counts (SCC) on the quality of minas frescal cheese. A randomized complete block design was used, with 3x5 factorial treatments, with three SCC levels (low, 125,000 cells mL-1; intermediate, 437,000 cells mL-1; and high, 1,053,000 cells mL-1) and five storage durations. Cheese was vacuum-packed in plastic bags and analyzed after 2, 9, 16, 23 and 30 days of storage at 4ºC. Somatic cell counts did not affect dry matter, fat, ash content, pH, free fatty acid concentrations and sensory parameters of minas frescal cheese. However, SCC in milk increased losses of protein in whey and decreased the cheese protein content. These changes did not affect the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese quality; Proteolysis; Somatic cell count. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2009000300014 |
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| Delbarre Ladrat, Christine; Verrez-bagnis, Veronique; Noel, Joelle; Fleurence, Joel. |
| The effects of a milli(m)-calpain isolated from the white muscle of sea bass (Dicentrarchus labrax L) and commercial cathepsins B, D and L, used in combination on the myofibrillar and sarcoplasmic proteins were examined. Protein digestion was first performed by the endogenous m-calpain, (luring 2 h before the addition of a mixture of cathepsins B, D and L and a further incubation up to 22 h. Calpain degraded a 27 kDa sarcoplasmic component as well as myosin heavy chain, a-actinin, desmin and a 32 kDa component from the myofibrillar fraction. A 97 kDa component and the assumed creatine kinase-aldolase doublet were degraded during the incubation of sarcoplasmic proteins with the cathepsin mixture while, among the myofibrillar proteins, myosin, actin,... |
| Tipo: Text |
Palavras-chave: Postmortem aging; Fish muscle; Proteolysis; Cathepsins; Neutral calcium dependent protease. |
| Ano: 2004 |
URL: http://archimer.ifremer.fr/doc/2004/publication-1682.pdf |
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| Delbarre Ladrat, Christine; Cheret, Romuald; Taylor, Romuald; Verrez-bagnis, Veronique. |
| Introduction : Quality attributes of fish flesh, including food safety, organoleptic features, nutritional quality and aptitude to industrial transformation, influence consumption and acceptability of fish as food. Fish sensorial changes and texture properties are closely linked to freshness. Along with ante mortem muscle biochemistry, postmortem biochemical processes are directly linked to final quality attributes. The understanding of postmortem mechanisms is a prerequisite for an accurate control of the quality of commercialized fish by the identification of objective markers or indicators. Postmortem tenderization is one of the most important quality attributes of fish muscle. Loss of freshness is due to a complex combination of biochemical, chemical... |
| Tipo: Text |
Palavras-chave: Indicator; Quality; Proteolysis; Postmortem; Fish muscle. |
| Ano: 2006 |
URL: http://archimer.ifremer.fr/doc/2006/publication-1810.pdf |
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| Nguyen, Thi-my-huong. |
| The main objective of this study is the valorisation of by-products coming from processed tuna (Thunnus albacares). Therefore, enzymatic hydrolysis was selected, using an industrial large spectrum protease (Protamex). In a first phase, hydrolyses of these by-products (heads, tails, viscera) were carried out for long periods of time (12h) in order to establish the kinetics of the proteolysis of those different by-products and to obtain the approximate composition of the different resulting fractions and to determine the conditions which would allow the valorisation of these fractions. In a second phase the valorisation in animal nutrition (shrimp culture) and in human nutrition (fish sauce) of the fractions coming from the hydrolysis of the head of tunas... |
| Tipo: Text |
Palavras-chave: Feed; Food; Lipids; Peptids; Protamex; Proteolysis; By products; Thuna; Alimentation; Lipides; Peptides; Protamex; Protéolyse; Co produits; Thon. |
| Ano: 2009 |
URL: http://archimer.ifremer.fr/doc/2009/these-6918.pdf |
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| Registros recuperados: 19 | |
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