Relevant bibliographies by topics / Gluten hydrolysate

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  2. Dissertations / Theses
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  4. Book chapters
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Academic literature on the topic 'Gluten hydrolysate'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Gluten hydrolysate"

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Zheng, Xi Qun, Xiao Lan Liu, and Zhi Sheng Liu. "Production of Fermentative Hydrolysate with Antioxidative Activity of Extruded Corn Gluten Meal by Bacillus natto." Applied Mechanics and Materials 138-139 (November 2011): 1142–48. http://dx.doi.org/10.4028/www.scientific.net/amm.138-139.1142.

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Fermentative hydrolysate of extruded corn gluten with higher solubility and antioxidative property by Bacillus natto was prepared. Extrusion of corn gluten was applied as pretreatment before fermentation. The best fermentative hydrolysis results can be obtained by fermenting at 34°C for cultivation time of 32 h, and flask rotation speed and initial pH of culture media were 200 r/min and 6.5-7.0 respectively. Soluble protein content and antioxidative activity of the fermentative hydrolysate reached 24.95 mg/ml and 259.21 U/ml respectively under the optimized culture condition. The molecular wei
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2

Brumă (Călin), Mihaela, Iuliana Banu, Ina Vasilean, Leontina Grigore-Gurgu, Loredana Dumitrașcu, and Iuliana Aprodu. "Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality." Applied Sciences 14, no. 9 (2024): 3640. http://dx.doi.org/10.3390/app14093640.

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The influence of protease-assisted hydrolysis on the impact exerted by the soy protein isolate on the thermo-mechanical behavior and baking performance of the gluten-free composite flour, consisting of a mixture of rice and quinoa flours, was investigated. The mPAGE analysis revealed that soluble fractions of the hydrolysates, obtained with bromelain, Neutrase or trypsin, concentrated the peptides with a molecular weight lower than 20 kDa, whereas the insoluble ones retained higher molecular weight fragments. The influence of the separate and cumulative addition of the soluble and insoluble so
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Jin, Hua Li, Jin Shui Wang, and Ke Bian. "Characteristics of Enzymatic Hydrolysis of the Wheat Gluten Proteins Treated by Ultrasound Wave." Advanced Materials Research 343-344 (September 2011): 1015–22. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.1015.

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Effects of sonication at 150W and 300W power output on hydrolysis of wheat gluten using two proteinases (Protamex and papain) were evaluated in the present study. Sonication resulted in the increase in amounts of free sulphydryl (SH) of wheat gluten. Significant (P < 0.05) increase in SH contents at 300W power output was found compared with the control and those samples sonicated at 150W power output. Degree of hydrolysis (DH) and protein recovery (PR) of the wheat gluten hydrolysates increased with sonication time and power output. Significant (P < 0.05) increase in DH and PR of the whe
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Liu, Hongcheng, Tong Sun, He Gao, et al. "Bioinformatics-Assisted Discovery of Antioxidant Cyclic Peptides from Corn Gluten Meal." Foods 14, no. 10 (2025): 1709. https://doi.org/10.3390/foods14101709.

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Using a multidisciplinary approach, this paper was designed to prepare, identify, and characterize novel maize antioxidant cyclic peptides from protein hydrolysate of corn gluten meal (CGM). A bioinformatics approach was used to identify the best protease, and the results showed that papain+subtilisin was most likely to produce antioxidant cyclic peptides. The result of the enzymatic hydrolysis validation experiment showed that hydrolysate by papain+subtilisin yielded the highest concentration of cyclic peptide (67.14 ± 1.88%) and remarkable DPPH, ABTS, and hydroxyl radical scavenging rates (8
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Sharikov, Anton, Maria Amelyakina, Elena Serba, Viktor Ivanov, Darya Polivanovskaya, and Irina Abramova. "Steam Extraction System Use in the Gluten-Free Cereal Snacks Technology." Food Industry 7, no. 4 (2022): 6–14. http://dx.doi.org/10.29141/2500-1922-2022-7-4-1.

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When developing new types of gluten-free products, the extrusion and biocatalysis technologies use is promising. Extrusion enables to obtain ready-to-eat products of the high consumer demand with a porous structure from gluten-free cereals (snacks, ready-made breakfasts, crispbreads and various types of food concentrates), without using the functional structure-forming properties of gluten. In turn, biocatalytic technologies can provide enzymatic proline and glutamine protein bond hydrolysis of structural protein domains resistant to the digestive enzyme action. The main extrusion processing p
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Dilley, Craig A., Gail R. Nonnecke, and Nick E. Christians. "Strawberry Growth and Weed Control in Response to Using Corn Gluten Hydrolysate." HortScience 31, no. 4 (1996): 663a—663. http://dx.doi.org/10.21273/hortsci.31.4.663a.

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Corn gluten meal (CGM), a by-product of corn wet-milling, has weed control properties and is a N source. The weed control properties of CGM have been identified in previous studies. The hydrolysate is a water soluble, concentrated extract of CGM that contains between 10% to 14% N. Our objective was to investigate corn gluten hydrolysate as a weed control product and N source in `Jewel' strawberry production. The field experiment was a randomized complete block with a factorial arrangement of treatments with four replications. Treatments included application of granular CGM, CGM hydrolysate, ur
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Suh, Chang Woo, Gio-Bin Lim, and Eun Kyu Lee. "Oscillatory-Pressure Ultrafiltration of Corn Gluten Hydrolysate." JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 35, no. 8 (2002): 806–9. http://dx.doi.org/10.1252/jcej.35.806.

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8

Tuck, Caroline S., Allison Latham, Parker W. Lee, and Justin R. Barone. "Wheat Gluten Plasticized with Its Own Hydrolysate." Journal of Polymers and the Environment 22, no. 4 (2014): 430–38. http://dx.doi.org/10.1007/s10924-014-0696-1.

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9

Hu, Ruijia, Gengjun Chen, and Yonghui Li. "Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain." Molecules 25, no. 18 (2020): 4091. http://dx.doi.org/10.3390/molecules25184091.

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There has been a growing interest in developing natural antioxidants with high efficiency and low cost. Bioactive protein hydrolysates could be a potential source of natural and safer antioxidants. The objectives of this study were to hydrolyze corn gluten meal using three plant-derived proteases, namely papain, ficin, and bromelain, to produce antioxidative hydrolysates and peptides and to characterize the antioxidant performances using both chemical assays and a ground meat model. The optimum hydrolysis time for papain was 3 h, and for ficin and bromelain was 4 h. The hydrolysates were furth
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Knežević-Jugović, Zorica, Alina Culetu, Jelena Mijalković, et al. "Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies." Foods 12, no. 1 (2022): 24. http://dx.doi.org/10.3390/foods12010024.

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Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutritional, sensory, and rheological changes in SPC, as well as protein structural changes like increased surface hydrophobicity and content of exposed SH groups with the magnitude of these changes depending on enzyme specificity. The hydrolysis with the combination of Neutrase and Flavourzyme (NeuFlav)
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Dissertations / Theses on the topic "Gluten hydrolysate"

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THEBAUDIN, JEAN-YVES. "Hydrolyse enzymatique du gluten de ble : caracterisation biochimique et proprietes fonctionnelles des hydrolysats." Nantes, 1990. http://www.theses.fr/1990NANT2032.

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Les modifications du gluten de ble par voie enzymatique ont ete realisees par des proteases qui sont la pepsine, la trypsine, la neutrase, la collagenase, l'alcalase, la chymotrypsine, et la thermolysine. Les conditions d'hydrolyse ont ete selectionnees et controlees de facon a limiter la degradation du gluten natif. Mais avec des transformations suffisantes pour faire apparaitre les proprietes de solubilite a tous les ph qui permettent l'expression des proprietes de surface. La caracterisation des hydrolysats a montre que l'action enzymatique produit une grande diversite de fragments de taill
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Monceaux, Philippe. "Valorisation des productions amylacées en Picardie : étude d'un nouveau procédé de fractionnement du blé tendre." Compiègne, 1986. http://www.theses.fr/1986COMPD252.

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Grâce à un climat et à un sol appropriés, la Picardie est une région de grande culture végétale. Le blé tendre est un produit bien maîtrisé par l’agriculteur picard présente un bilan économique et énergétique favorable incitant celui-ci à développer encore cette culture. Toutefois, ses débouchés à l'exportation (54,5 % de la production picarde de blé tendre est exportée en 1982/83) sont très importants et une recherche de transformation locale apparaît comme nécessaire. Après une analyse de la composition chimique et de la structure de la matière première de base et de ses constituants, l'étud
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Vernière, Eric. "Etude des interactions digestives du gluten de blé et des produits d'hydrolyse de la fraction gliadine." Montpellier 2, 1996. http://www.theses.fr/1996MON20267.

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Lors de la digestion, les enzymes telles que la pepsine, la trypsine et la chymotrypsine sont capables de generer, a partir des proteines du gluten et notamment des gliadines, des fractions peptidiques et des peptides qui interagissent avec le tractus digestif. Ce travail tente de decrire dans un premier temps les effets in vivo du gluten chez le rat a forte concentration, au plan intestinal, hepatique et sanguin: des examens en microscopies photonique et electronique ont montre d'une part des alterations considerables de la muqueuse intestinale, notamment au niveau des structures villositaire
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Hsu, Hui-ju, and 許惠如. "Production of bioflocculant-schizophyllan glucan by Schizophyllum commune from hydrolysate of rice hull." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/17283689019469088601.

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博士<br>國立中央大學<br>化學工程與材料工程研究所<br>99<br>Schizophyllan glucan (SPG) could be used as biodegradable bioflocculant proved by Ferretti et al.(2003). But, SPG has failed in some areas of application to supplant conventional chemical flocculants due to its relatively high production costs. Thus, using low-cost substrate for SPG production would be economical attractive. The objective of this study was to develop a fermentation process for the bioflocculant SPG production from agricultural waste such as rice hulls. Results indicated that biomass from the untreated rice hulls reached only 0.54 g/L which
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Garg, Swati. "Evaluation of Production of Opioid Peptides from Wheat Proteins." Thesis, 2019. https://vuir.vu.edu.au/40043/.

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Opioids such as morphine and codeine are the most commonly clinically used drugs for pain management, but have associated side-effects. Food-derived opioid peptides can be suitable alternative due to less side-effect and are relatively inexpensive to produce. So, wheat protein (gluten) was tested as source for production of opioid peptides. The thesis reports results of investigations carried out on production of opioid peptides from wheat gluten using enzymatic hydrolysis and fermentation by selected lactic acid bacteria and characterisation of bioactivity (opioid) of prepared peptides
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Books on the topic "Gluten hydrolysate"

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Anta, Josu M. Enzymatic hydrolyses of wheat gluten: Kinetics, product evaluation and characterization of hydrolysates. University of Birmingham, 1991.

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Book chapters on the topic "Gluten hydrolysate"

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Reyes-Bautista, Raúl, José de Jesús Flores-Sierra, Gustavo Hernández-Mendoza, and Luis Ángel Xoca-Orozco. "Biologically Active Peptides from Quinoa (Chenopodium quinoa Willd) Grain." In Frontiers in Bioactive Compounds. BENTHAM SCIENCE PUBLISHERS, 2023. http://dx.doi.org/10.2174/9789815123340123040007.

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Dietary proteins and peptides can exert a wide variety of well-studied bioactivities, some of which are related to human well-being, health maintenance and disease prevention. These peptides can be generated by enzymatic hydrolysis, gastrointestinal simulation, or by fermentation with microorganisms. Quinoa is a pseudo cereal consumed by ancient populations for hundreds of years. It does not contain gluten, but it does contain proteins with encrypted sequences that can be released by enzymatic hydrolysis. These sequences contained in quinoa hydrolysates and peptides can exert beneficial effect
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Conference papers on the topic "Gluten hydrolysate"

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Sharikov, A. Yu, V. V. Ivanov, E. N. Sokolova, M. V. Amelyakina, and Elena Serba. "TECHNOLOGICAL ASPECTS OF OBTAINING GLUTEN-FREE CEREAL PRODUCTS BASED ON BIOCATALYTIC AND HYDROTHERMOMECHANICAL PROCESSES." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-152.

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Gluten-free snacks technology based on the enzymatic hydrolysis of wheat proteins by&#x0D; specific proteases and extrusion of the hydrolysate in a mixture with other gluten-free raw&#x0D; materials has been developed. It’s shown that increase of the hydrolysate content in the&#x0D; extruded mixture from 15 to 35% deteriorates the structural and mechanical characteristics of&#x0D; the extrudates. The technical solution to this problem is the use of a system for steam from the&#x0D; extruder chamber, which makes it possible to process high-moisture mixtures without loss of&#x0D; product quality
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Burnatseva, A. A., A. V. Khmelevskaya, A. A. Gazzaeva, M. I. Gusalova, and I. T. Karaeva. "EFFECT OF ENZYMATIC MODIFICATION OF WHITE CORN FLOUR STARCH ON THE QUALITY OF BREAD FOR PATIENTS DIAGNOSED WITH CELIAC DISEASE." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.417-421.

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The effect of enzymes with amylolytic activity on the degree of hydrolysis of white corn flour in order to improve the quality of gluten-free bread for special nutrition was studied. Starch was hydrolyzed using mushroom α-amylase and glucoamylase in an amount of 0.005 % and 0.03 % by weight of flour, respectively. As a result, the number of sugars increased to 5.0 % - 5.5 %. The optimal pH value of 4.7 for the action of enzymes was set by adding 0.065 % citric acid. Hydrolysis was subjected to 50 % of white corn flour from the total amount, the humidity of the hydrolyzate was 65%. In addition
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Reports on the topic "Gluten hydrolysate"

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Wong, Eric A., and Zehava Uni. Nutrition of the Developing Chick Embryo: Nutrient Uptake Systems of the Yolk Sac Membrane and Embryonic Intestine. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7697119.bard.

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We have examined the developmental changes in composition, amount, and uptake of yolk nutrients (fat, protein, water and carbohydrates) and the expression ofnutrient transporters in the yolk sac membrane (YSM) from embryonic day 11 (Ell) to 21 (E21) and small intestine from embryonic day 15 (E15) to E21 in embryos from young (22-25 wk) and old (45-50 wk) Cobb and Leghorn breeder flocks. The developmental expression profiles for the peptide transporter 1 (PepTl), the amino acid transporters, EAAT3, CAT-1 and BOAT, the sodium glucose transporter (SGLTl), the fructose transporter (GLUT5), the dig
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