Log in

Relevant bibliographies by topics / Gluten hydrolysate / Journal articles

To see the other types of publications on this topic, follow the link: Gluten hydrolysate.

Journal articles on the topic 'Gluten hydrolysate'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Gluten hydrolysate.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

Abstract:

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)

APA, Harvard, Vancouver, ISO, and other styles

11

Roy, Pialee, Tarunesh Maji, Sukalpa Dey, and Dipankar Sukul. "Adsorption behaviour of gluten hydrolysate on mild steel in 1 M HCl and its role as a green corrosion inhibitor." RSC Advances 5, no. 75 (2015): 61170–78. http://dx.doi.org/10.1039/c5ra12266j.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Шариков, Антон Юрьевич, Мария Валентиновна Амелякина, Елена Николаевна Соколова, Виктор Витальевич Иванов, Елена Михайловна Серба, and Ирина Михайловна Абрамова. "The use of wheat hydrolyzate in the technology of extruded gluten-free cereal snacks." Food processing industry, no. 12 (December 9, 2021): 82–86. http://dx.doi.org/10.52653/ppi.2021.12.12.016.

Full text

Abstract:

Разработана технология экструдированных безглютеновых снеков с использованием в качестве частичной замены безглютенового сырья - рисовой муки ферментализатом пшеницы, глютен которой предварительно прогидролизован комплексом протеолитических и амилолитических ферментных препаратов. Иммуноферментным методом анализа подтверждено соответствие содержания глютена в сырье и гидролизате требованиям Технического регламента Таможенного союза 027/12, предъявляемым к безглютеновой продукции. Полученный гидролизат насосом-дозатором подавался в камеру экструдера в количестве до 35 % к массе перерабатываемой

APA, Harvard, Vancouver, ISO, and other styles

13

Wieser, Herbert, and Katharina Scherf. "Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities." Nutrients 10, no. 10 (2018): 1411. http://dx.doi.org/10.3390/nu10101411.

Full text

Abstract:

Gluten is the trigger for celiac disease (CD), non-celiac gluten/wheat sensitivity (NCGS), and wheat allergy. An oral food challenge is often needed for diagnosis, but there are no standardized gluten challenge materials with known composition available. To fill this gap, two materials, commercially available gluten and a food-grade gluten hydrolysate (pepgluten), were extensively characterized. Pepgluten was prepared from gluten by incubation with a pepsin dietary supplement and acetic acid at 37 °C for 120 min. The components of pepgluten were crude protein (707 mg/g), starch (104 mg/g), wat

APA, Harvard, Vancouver, ISO, and other styles

14

Wang, Shukun, Danyang Meng, Sisi Wang, Zhong Zhang, Ruijin Yang, and Wei Zhao. "Modification of wheat gluten for improvement of binding capacity with keratin in hair." Royal Society Open Science 5, no. 2 (2018): 171216. http://dx.doi.org/10.1098/rsos.171216.

Full text

Abstract:

In this study, enzymatic hydrolysis and cationization with epoxypropyldodecyldimethylammonium chloride of wheat protein, an economic protein complex containing great amount of disulfide bonds, were conducted to improve properties such as solubility and disassociation behaviour for recovery of damaged hair when used in shampoo. The optimal conditions for enzymatic hydrolysis were pH 8.2, 55°C with Alcalase for 60 min. After the selected hydrolysis, the degree of hydrolysis, nitrogen solubility index, foaming capacity index, foam stability index, emulsifying activity index and emulsion stability

APA, Harvard, Vancouver, ISO, and other styles

15

Suh, Hyung Joo, Song Hwan Bae, and Dong Ouk Noh. "Debittering of corn gluten hydrolysate with active carbon." Journal of the Science of Food and Agriculture 80, no. 5 (2000): 614–18. http://dx.doi.org/10.1002/(sici)1097-0010(200004)80:5<614::aid-jsfa580>3.0.co;2-l.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Ying, Ma, Lin Li, and Sun Da-Wen. "Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal." Czech Journal of Food Sciences 26, No. 1 (2008): 38–47. http://dx.doi.org/10.17221/1138-cjfs.

Full text

Abstract:

A method to obtain an oligopeptide with high Fischer ratio is described. Corn gluten meal (CGM) was hydrolysed with Alcalase 2.4L using a two-step hydrolysis. In the first-step hydrolysis, the enzyme reaction conditions for hydrolysing CGM were optimised by using the orthogonal experimental design, while pH = 8.0, temperature = 55°C, enzyme to substrate ratio (3:97, w/w), and the substrate concentration = 5% were identified as the optimum conditions, under which up to 11.62% degree of hydrolysis (DH) could be obtained. The hydrolysate was then fractionated by ultrafiltration using a membrane w

APA, Harvard, Vancouver, ISO, and other styles

17

Montserrat-de la Paz, Sergio, Noelia M. Rodriguez-Martin, Alvaro Villanueva, et al. "Evaluation of Anti-Inflammatory and Atheroprotective Properties of Wheat Gluten Protein Hydrolysates in Primary Human Monocytes." Foods 9, no. 7 (2020): 854. http://dx.doi.org/10.3390/foods9070854.

Full text

Abstract:

Bioactive protein hydrolysates have been identified in several sources as possible agents in the prevention and treatment of many diseases. A wheat gluten (WG) concentrate was hydrolyzed by Alcalase under specific conditions. The resulting hydrolysates were evaluated by in vitro cell-free experiments leading to the identification of one bioactive WG protein hydrolysate (WGPH), which was used at 50 and 100 μg/mL on primary human monocytes. Reactive oxygen species (ROS) and nitrite levels and RT-qPCR and ELISA techniques were used to analyze the functional activity of WGPH. Our results showed th

APA, Harvard, Vancouver, ISO, and other styles

18

Kovtun, Yu S., A. A. Kurilova, T. V. Taran, L. S. Katunina, and N. V. Churikova. "Comparative Assessment of Prospective Protein Bases for Microbiological Media." Problems of Particularly Dangerous Infections, no. 3 (September 20, 2014): 92–95. http://dx.doi.org/10.21055/0370-1069-2014-3-92-95.

Full text

Abstract:

Objective of the work is to carry out comparative assessment of the pancreatic hydrolysates of protein-containing products, both phytogenous and zoogenous, as nutrient base for microbiological media. Gelatine, soy, soy concentrate, maize gluten, fish meal, common kilka, and bovine blood have been used as a feedstock. Protein stuff hydrolysis, hydrolysate purification, and validation of physical-chemical properties were performed in accordance with conventional techniques. Testing of peptone biological parameters has been carried out on the model of nutrient agar using Shigella flexneri 1a 8516

APA, Harvard, Vancouver, ISO, and other styles

19

KOIKAWA, NATSUE, EMI AOKI, YOSHIO SUZUKI, et al. "Wheat gluten hydrolysate affects race performance in the triathlon." Biomedical Reports 1, no. 4 (2013): 646–50. http://dx.doi.org/10.3892/br.2013.105.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Montoya-Rodríguez, Alvaro, Evelyn Isabel Osuna-Gallardo, Francisco Cabrera-Chávez, et al. "Evaluation of the in vitro and in vivo antihypertensive effect and antioxidant activity of blue corn hydrolysates derived from wet-milling//Evaluación del efecto antihipertensivo in vitro e in vivo y actividad antioxidante del hidrolizado de maíz azul derivado de la molienda húmeda." Biotecnia 22, no. 2 (2020): 155–62. http://dx.doi.org/10.18633/biotecnia.v22i2.1257.

Full text

Abstract:

Hypertension is considered a risk factor for coronary heart disease, and its prevalence has increased substantially. Inhibition of angiotensin-converting enzyme (ACE-I) is key to lower blood pressure, making it an excellent treatment for hypertension. Corn (Zea mays L.) is an important source of bioactive peptides with potential anti-hypertensive activity related to ACE-I inhibition. These peptides can be obtained through the hydrolysis of corn gluten meal (CGM), as wetmilling by-products. The aim was to evaluate the in vitro and in vivo ACE-I inhibitory activity of blue CGM hydrolysates. Enzy

APA, Harvard, Vancouver, ISO, and other styles

21

Dilley, Craig A., Gail R. Nonnecke, and Nick E. Christians. "181 Strawberry Growth and Weed Control in Response to Using Corn Gluten Hydrolysate." HortScience 34, no. 3 (1999): 473C—473. http://dx.doi.org/10.21273/hortsci.34.3.473c.

Full text

Abstract:

Alternative approaches to strawberry production that rely on cultural practices, biological controls, or natural products to reduce or replace off-farm chemical inputs are needed. Driving this growing interest are environmental concerns and rising production costs. Corn gluten meal (CGM), a byproduct 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 hydrolys

APA, Harvard, Vancouver, ISO, and other styles

22

Pelkonen, Anna S., Soili Mäkinen-Kiljunen, Sirpa Hilvo, Mirjami Siltanen, and Mika J. Mäkelä. "Severe allergic reaction to gluten hydrolysate without reaction to wheat." Annals of Allergy, Asthma & Immunology 106, no. 4 (2011): 343–44. http://dx.doi.org/10.1016/j.anai.2011.01.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Jing, Yan, Xiaolan Liu, Jinyu Wang, Yongqiang Ma, and Xiqun Zheng. "Production of Corn Protein Hydrolysate with Glutamine-Rich Peptides and Its Antagonistic Function in Ulcerative Colitis In Vivo." Foods 11, no. 21 (2022): 3359. http://dx.doi.org/10.3390/foods11213359.

Full text

Abstract:

Ulcerative colitis is a typical chronic inflammatory disease of the gastrointestinal tract, which has become a serious hazard to human health. The purpose of the present study was to evaluate the antagonistic effect of corn protein hydrolysate with glutamine-rich peptides on ulcerative colitis. The sequential hydrolysis of corn gluten meal by Alcalase and Protamex was conducted to prepare the hydrolysate, and then the mouse ulcerative colitis model induced by dextran sulfate sodium was applied to evaluate its biological activities. The results indicated that the hydrolysate significantly impro

APA, Harvard, Vancouver, ISO, and other styles

24

Liu, Dianna L., and Nick E. Christians. "Inhibitory Activity of Corn Gluten Hydrolysate on Monocotyledonous and Dicotyledonous Species." HortScience 32, no. 2 (1997): 243–45. http://dx.doi.org/10.21273/hortsci.32.2.243.

Full text

Abstract:

Corn gluten hydrolysate (CGH) was evaluated in the greenhouse for its herbicidal activity on 19 selected monocotyledonous and dicotyledonous species. Treatments included CGH at 0, 1, 2, 4, and 8 g·dm-2. Plant susceptibility was based on plant survival, shoot length, and root length. The germination and growth of all species were inhibited by the application of CGH at all rates. Black medic (Medicago lupulina L.), buckhorn plaintain (Plantago lanceolata L.), creeping bentgrass (Agrostis palustris Huds.), purslane (Portulaca oleracea L.), and redroot pigweed (Amaranthus retroflexus L.) were the

APA, Harvard, Vancouver, ISO, and other styles

25

Koikawa, Natsue, Akira Nakamura, Isao Ngaoka, Kazuhiro Aoki, Keisuke Sawaki, and Yoshio Suzuki. "Delayed-onset muscle injury and its modification by wheat gluten hydrolysate." Nutrition 25, no. 5 (2009): 493–98. http://dx.doi.org/10.1016/j.nut.2008.11.001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Liu, Dianna Lan-Ying, and Nick E. Christians. "Isolation and identification of root-inhibiting compounds from corn gluten hydrolysate." Journal of Plant Growth Regulation 13, no. 4 (1994): 227–30. http://dx.doi.org/10.1007/bf00226041.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Zhang, Yanyan, Wentao Wang, Yunfeng Liu, Xingli Liu, Hongwei Wang, and Hua Zhang. "Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough." Journal of Cereal Science 104 (March 2022): 103423. http://dx.doi.org/10.1016/j.jcs.2022.103423.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Watanabe, Michiko, Soichi Tanabe, Takashi Suzuki, Zenro Ikezawa, and Soichi Arai. "Primary Structure of an Allergenic Peptide Occurring in the Chymotryptic Hydrolysate of Gluten." Bioscience, Biotechnology, and Biochemistry 59, no. 8 (1995): 1596–97. http://dx.doi.org/10.1271/bbb.59.1596.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Schlichtherle-Cerny, Hedwig, and Renato Amadò. "Analysis of Taste-Active Compounds in an Enzymatic Hydrolysate of Deamidated Wheat Gluten." Journal of Agricultural and Food Chemistry 50, no. 6 (2002): 1515–22. http://dx.doi.org/10.1021/jf010989o.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Zheng, Xi-qun, Li-te Li, Xiao-lan Liu, Xiao-jie Wang, Jie Lin, and Di Li. "Production of hydrolysate with antioxidative activity by enzymatic hydrolysis of extruded corn gluten." Applied Microbiology and Biotechnology 73, no. 4 (2006): 763–70. http://dx.doi.org/10.1007/s00253-006-0537-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

HORIGUCHI, Noboru, Hiroshi HORIGUCHI, and Yoshio SUZUKI. "Effect of Wheat Gluten Hydrolysate on the Immune System in Healthy Human Subjects." Bioscience, Biotechnology, and Biochemistry 69, no. 12 (2005): 2445–49. http://dx.doi.org/10.1271/bbb.69.2445.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Liu, D. L., and N. E. Christians. "Bioactivity of a pentapeptide isolated from corn gluten hydrolysate on Lolium perenne L." Journal of Plant Growth Regulation 15, no. 1 (1996): 13–17. http://dx.doi.org/10.1007/bf00213129.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Chen, Wenya, Tohru Hira, Shingo Nakajima, and Hiroshi Hara. "Wheat gluten hydrolysate potently stimulates peptide-YY secretion and suppresses food intake in rats." Bioscience, Biotechnology, and Biochemistry 82, no. 11 (2018): 1992–99. http://dx.doi.org/10.1080/09168451.2018.1505482.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

KAJISA, TOMOKO, MASAYUKI WATANABE, MAKOTO OHTA, et al. "CYTOKINE KINETICS IN PROLONGED LOW INTENSITY RUNNING AND THE EFFECT OF WHEAT GLUTEN HYDROLYSATE." Juntendo Medical Journal 58, no. 2 (2012): 161–67. http://dx.doi.org/10.14789/pjmj.58.161.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Zhu, Ke-Xue, Chun-Yan Su, Xiao-Na Guo, Wei Peng, and Hui-Ming Zhou. "Influence of ultrasound during wheat gluten hydrolysis on the antioxidant activities of the resulting hydrolysate." International Journal of Food Science & Technology 46, no. 5 (2011): 1053–59. http://dx.doi.org/10.1111/j.1365-2621.2011.02585.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Mochizuki, Miyako, Hayato Shigemura, and Noboru Hasegawa. "Anti-inflammatory effect of enzymatic hydrolysate of corn gluten in an experimental model of colitis." Journal of Pharmacy and Pharmacology 62, no. 3 (2010): 389–92. http://dx.doi.org/10.1211/jpp.62.03.0015.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Ning, Meng, Yan Ji, Jinchuang Zhang, Hongyang Pan, and Jie Chen. "The Potential of Soluble Proteins in High-Moisture Soy Protein–Gluten Extrudates Preparation." Polymers 15, no. 24 (2023): 4686. http://dx.doi.org/10.3390/polym15244686.

Full text

Abstract:

In this study, the effects of different soluble proteins, including collagen peptides (CP), soy protein hydrolysate (HSPI), whey protein isolate (WPI), sodium caseinate (SC), and egg white protein (EWP), on the structural and mechanical properties of blends containing soy protein isolate (SPI) and wheat gluten (WG) were investigated using high-moisture extrusion. The addition of CP and HSPI resulted in a more pronounced fibrous structure with increased voids, attributing to their plasticizing effect that enhanced polymer chain mobility and reduced viscosity. WPI, SC, and EWP acted as crosslink

APA, Harvard, Vancouver, ISO, and other styles

38

HONG, Young-Shick, Ki-Young LEE, and Cherl-Ho LEE. "Molecular Weight Distribution of Protein Hydrolysate by the Enzymic Hydrolysis of Weakly Acid-Treated Wheat Gluten." Food Science and Technology Research 7, no. 2 (2001): 126–30. http://dx.doi.org/10.3136/fstr.7.126.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Taga, Yuki, Osamu Hayashida, Masashi Kusubata, Kiyoko Ogawa-Goto, and Shunji Hattori. "Production of a novel wheat gluten hydrolysate containing dipeptidyl peptidase-IV inhibitory tripeptides using ginger protease." Bioscience, Biotechnology, and Biochemistry 81, no. 9 (2017): 1823–28. http://dx.doi.org/10.1080/09168451.2017.1345615.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Wouters, Arno G. B., Ine Rombouts, Ellen Fierens, et al. "Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein." Food Hydrocolloids 77 (April 2018): 176–86. http://dx.doi.org/10.1016/j.foodhyd.2017.09.033.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Asoodeh, Ahmad, Leyla Haghighi, Jamashidkhan Chamani, Mohamad Amin Ansari-Ogholbeyk, Zahra Mojallal-Tabatabaei, and Milad Lagzian. "Potential angiotensin I converting enzyme inhibitory peptides from gluten hydrolysate: Biochemical characterization and molecular docking study." Journal of Cereal Science 60, no. 1 (2014): 92–98. http://dx.doi.org/10.1016/j.jcs.2014.01.019.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Liu, Xiaolan, Xiqun Zheng, Zhanlan Song, et al. "Preparation of enzymatic pretreated corn gluten meal hydrolysate and in vivo evaluation of its antioxidant activity." Journal of Functional Foods 18 (October 2015): 1147–57. http://dx.doi.org/10.1016/j.jff.2014.10.013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Mironenko, Grigorii Alexandrovich, Ivan Alexandrovich Zagorskii, Nataliya Anatolievna Bystrova, and Konstantin Alexandrovich Kochetkov. "The Effect of a Biostimulant Based on a Protein Hydrolysate of Rainbow Trout (Oncorhynchus mykiss) on the Growth and Yield of Wheat (Triticum aestivum L.)." Molecules 27, no. 19 (2022): 6663. http://dx.doi.org/10.3390/molecules27196663.

Full text

Abstract:

The research object was the liquid protein hydrolysate “AGROMOREE” from the rainbow trout, which was provided by the company “Russian Aquaculture LLC”. The purpose of this study was the evaluation of the effect of the hydrolysate “AGROMOREE” as a biostimulant on the growth and yield of wheat (Triticum aestivum L.). Biometric indicators of wheat (Triticum aestivum L.) growth were determined in the laboratory and in field tests. In the laboratory, the liquid concentrated hydrolysate was dried to facilitate its use. “AGROMOREE” promoted an increase in germination of 2–4% in all samples compared t

APA, Harvard, Vancouver, ISO, and other styles

44

Hou, Yinchen, Xinyang Chen, Mingyi Zhang, et al. "Selenium-Chelating Peptide Derived from Wheat Gluten: In Vitro Functional Properties." Foods 13, no. 12 (2024): 1819. http://dx.doi.org/10.3390/foods13121819.

Full text

Abstract:

The efficacy of selenium-chelating polypeptides derived from wheat protein hydrolysate (WPH-Se) includes enhancing antioxidant capacity, increasing bioavailability, promoting nutrient absorption, and improving overall health. This study aimed to enhance the bioavailability and functional benefits of exogenous selenium by chelating with wheat gluten protein peptides, thereby creating bioactive peptides with potentially higher antioxidant capabilities. In this study, WPH-Se was prepared with wheat peptide and selenium at a mass ratio of 2:1, under a reaction system at pH 8.0 and 80 °C. The in vi

APA, Harvard, Vancouver, ISO, and other styles

45

AOKI, KAZUHIRO, YOSHIMITSU KOHMURA, YOSHIO SUZUKI, et al. "Post-training consumption of wheat gluten hydrolysate suppresses the delayed onset of muscle injury in soccer players." Experimental and Therapeutic Medicine 3, no. 6 (2012): 969–72. http://dx.doi.org/10.3892/etm.2012.539.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Sato, Kenji, Yukari Egashira, Shin Ono, et al. "Identification of a Hepatoprotective Peptide in Wheat Gluten Hydrolysate against d-Galactosamine-Induced Acute Hepatitis in Rats." Journal of Agricultural and Food Chemistry 61, no. 26 (2013): 6304–10. http://dx.doi.org/10.1021/jf400914e.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Sato, Kenji, Ryoko Nisimura, Yoshio Suzuki, et al. "Occurrence of Indigestible Pyroglutamyl Peptides in an Enzymatic Hydrolysate of Wheat Gluten Prepared on an Industrial Scale." Journal of Agricultural and Food Chemistry 46, no. 9 (1998): 3403–5. http://dx.doi.org/10.1021/jf980603i.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Zhang, Weiming, Ting Lv, Min Li, et al. "Beneficial Effects of Wheat Gluten Hydrolysate to Extend Lifespan and Induce Stress Resistance in Nematode Caenorhabditis elegans." PLoS ONE 8, no. 9 (2013): e74553. http://dx.doi.org/10.1371/journal.pone.0074553.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Cian, Raúl E., Javier Vioque, and Silvina R. Drago. "Structure–mechanism relationship of antioxidant and ACE I inhibitory peptides from wheat gluten hydrolysate fractionated by pH." Food Research International 69 (March 2015): 216–23. http://dx.doi.org/10.1016/j.foodres.2014.12.036.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Agyare, Kingsley K., Kwaku Addo, and Youling L. Xiong. "Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt." Food Hydrocolloids 23, no. 1 (2009): 72–81. http://dx.doi.org/10.1016/j.foodhyd.2007.11.012.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!