Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 8
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
A comparison of dual-functional whey hydrolysates by the use of commercial proteases Ciênc. Tecnol. Aliment.
ROSA,Luísa Ozorio Lopes da; SANTANA,Marcelo Cerutti; AVEZEDO,Tatiana Lima; BRÍGIDA,Ana Iraidy Santa; GODOY,Ronoel; PACHECO,Sidney; MELLINGER-SILVA,Caroline; CABRAL,Lourdes Maria Correa.
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 generation of hydrolysates with emulsifying and antioxidant activities. Hydrolysis processes were carried out for 5 h, reaching maximum degrees of 18.5, 15.5, 9.2, and 8.7% for NPD, ALC, TRY, and FLA, respectively. All tested enzymes generated very diverse, but conservative peptide profiles when comparing the treatments along the time, with the main enzymatic actions up to 120 min-reaction. An increase in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Whey protein; Hydrolysis; Functionality; Emulsification; Antioxidant activity.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500031
Imagem não selecionada

Imprime registro no formato completo
Activity of encapsulated Lactobacillus bulgaricus in alginate-whey protein microspheres BABT
Chen,Meng-Yan; Zheng,Wei; Dong,Qiu-Yue; Li,Zhen-Hua; Shi,Lu-E; Tang,Zhen-Xing.
In this work, alginate-whey protein was used as wall materials for encapsulating Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus). The characteristics of encapsulated and free L. bulgaricus showed that the free L. bulgaricus lost viability after 1 min exposure to simulated gastric fluid (SGF) at pH 2.0 and 2.5. However, the viability of encapsulated L. bulgaricus did not decrease in SGF at pH 2.5 for 2 h incubation. The viable numbers of encapsulated L. bulgaricus decreased less than 1.0 log unit for 2 h incubation in SGF at pH 2.0. For bile stability, only 1.2 log units and 2.0 log units viability of the encapsulated L. bulgaricus was lost in 1 and 2% bile for 1 h exposure, respectively, compared with no survival of free L. bulgaricus under the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Encapsulation; Alginate; Whey protein; Probiotics; Stability.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500736
Imagem não selecionada

Imprime registro no formato completo
Characterization of the interactions between chitosan/whey protein at different conditions Ciênc. Tecnol. Aliment.
YE,Lizhu; CHEN,Huibin.
Abstract This research investigated the interaction between chitosan and whey protein molecules in terms of pH and heating. The FTIR, rheological analysis, turbidity, and zeta potential measurements were used to assess this interaction. At pH 4.0, addition of low amount chitosan with chitosan/whey protein isolate (C/WPI) ratio of 1:5 effectively prevented the denaturation of whey proteins after heating, whereas high amount of chitosan (C/WPI,1:2) led to depletion flocculation. The combination of chitosan and whey proteins was electrostatic attracting at pH 5.5 and 6.0. At low chitosan addition, the complexes formed at pH 5.5 showed higher viscosity and the complexes formed at pH 6.0 showed a shear-thinning behaviour. At high chitosan addition, the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chitosan; Whey protein; Molecule; Interaction; PH.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100163
Imagem não selecionada

Imprime registro no formato completo
Enzyme inactivation and drying technologies influencing the vasorelaxant activity of a whey protein hydrolysate in semi-pilot scale. Repositório Alice
OZORIO, L.; NARIANA R. PEREIRA; JOSE E. DA SILVA-SANTOS; BRIGIDA, A. I. S.; SILVA, C. M.; CABRAL, L. M. C..
bitstream/item/209036/1/ART19095.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Inativação enzimática; Tecnologias de secagem; Hidrolisado; Proteína Hidrolisada; Proteína; Soro de Leite; Enzyme inactivation; Whey protein.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118706
Imagem não selecionada

Imprime registro no formato completo
Obtainment of biofunctional ingredients from whey protein concentrates. Repositório Alice
OZORIO, L..
bitstream/item/203463/1/Luisa-Ozorio-Tese-de-doutorado.pdf
Tipo: Tese/dissertação (ALICE) Palavras-chave: Bioactive peptides; Gastrointestinal digestion; Technological properties; Vasorelaxant potential; Peptídeos bioativos; Hidrolisados; Digestão gastrointestinal; Propriedades tecnológicas; Potencial vasorelaxante; Atividade antioxidante; Proteínas de soro; Peptídeo; Hidrolise; Digestão; Absorção; Proteína; Soro de Leite; Tecnologia de Alimento; Whey protein; Hydrolysates; Absorption; Antioxidant activity; Food technology.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1113397
Imagem não selecionada

Imprime registro no formato completo
Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates Ciênc. Tecnol. Aliment.
NOGUEIRA,Amanda de Cássia; OLIVEIRA,Renata Alves de; STEEL,Caroline Joy.
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 to evaluate the rheological behavior of wheat flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and dough development time, but caused a weakening of the dough when compared to the control. However, a greater influence of collagen hydrolysate was observed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Farinograph; RVA; Collagen; Whey protein.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005202
Imagem não selecionada

Imprime registro no formato completo
Soro de queijo tipo coalho de leite bovino: alternativa para a terminação de pequenos ruminantes no Semiárido nordestino. Infoteca-e
ROGERIO, M. C. P.; MARTINS, E. C.; SHIOTSUKI, L.; BELCHIOR, E. B.; POMPEU, R. C. F. F.; FACO, O.; ARAÚJO, A. R.; OLIVEIRA, D. de S.; GUEDES, L. F.; ALVES, F. G. da S.; COSTA, C. dos S..
A publicação apresenta dados que subsidiem a utilização do soro de queijo tipo coalho de leite bovino (SLB) como ingrediente de dietas para terminação de pequenos ruminantes.
Tipo: Comunicado Técnico (INFOTECA-E) Palavras-chave: Soro de leite bovino; SLB; Fattening; Alternative feedstuff; Ovino; Cordeiro; Nutrição animal; Alimento alternativo; Alimento para animal; Dieta; Confinamento; Terminação; Sheep; Lambs; Animal nutrition; Animal feeding; Whey protein; Diet; Semiarid zones; Brazil.
Ano: 2017 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1088203
Imagem não selecionada

Imprime registro no formato completo
Up-regulation of Hsp72 and keratin16 mediates wound healing in streptozotocin diabetic rats Biol. Res.
Ahmed,Rasha R.; Mahmoud,Ayman; Ahmed,Osama M.; Metwalli,Ali; Ebaid,Hossam.
BACKGROUND: Impaired wound healing is a complication of diabetes and a serious problem in clinical practice. We previously found that whey protein (WP) was able to regulate wound healing normally in streptozotocin (STZ)-dia-betic models. This subsequent study was designed to assess the effect of WP on heat shock protein-72 (Hsp72) and keratin16 (Krt16) expression during wound healing in diabetic rats. METHODS: WP at a dosage of 100 mg/kg of body weight was orally administered daily to wounded normal and STZ-diabetic rats for 8 days. RESULTS: At day 4, the WP-treated diabetic wound was significantly reduced compared to that in the corresponding control. Diabetic wounded rats developed severe inflammatory infiltration and moderate capillary dilatation and...
Tipo: Journal article Palavras-chave: Diabetic model; Whey protein; Heat shock protein-72; Keratin16; Wound healing.
Ano: 2015 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602015000100054
Registros recuperados: 8
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional