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Artykuły w czasopismach na temat „Gluten Hydrolysate xrd analysis”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

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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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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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.

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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

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4

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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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.

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Zhang, Guang Xia, Qiao Yun Zhang, and Ze Min Chen. "Methyl Trichlorosilane Prepared Methyl Sodium Silicate." Applied Mechanics and Materials 184-185 (June 2012): 1064–67. http://dx.doi.org/10.4028/www.scientific.net/amm.184-185.1064.

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This paper studied how to prepare Methyl Sodium Silicate from Methyl Trichlorosilane. Methyl trichlorosilane hydrolyzed on the interface of cyclohexane and water, then hydrolysate and sodium hydroxide prepared methyl sodium silicate at molten state. Manufactrue was characterised by XRD, IR, and differential thermal analysis. The experimental results indicate that the best hydrolyze condition was the proportion of methyl trichlorosilane and water was 10~12:100 , at 5°C, lasting for 45min; the best condition of prepared methyl sodium silicate was the proportion of sodium hydroxide and hydrolysat

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Farrokhi, Mahsa, Ines N. Ramos, and Cristina L. M. Silva. "Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications." Foods 14, no. 7 (2025): 1094. https://doi.org/10.3390/foods14071094.

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Ultrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was investigated. The flour, comprising corn starch, rice flour, and other ingredients, was treated at hydration levels of 15% and 25% (w/w) under controlled conditions (10 min of sonication at 20 °C) and compared to a non-sonicated control. Sonication reduced the water absorption capacity (WAC) and swell

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Trivedi, Mahendra Kumar, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, and Snehasis Jana. "Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate." International Journal of Nutrition and Food Science 5, no. 1 (2015): 001–8. https://doi.org/10.11648/j.ijnfs.20160501.11.

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The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray dif

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9

Trivedi, Mahendra Kumar, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, and Snehasis Jana. "Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate." International Journal of Nutrition and Food Science 5, no. 1 (2015): 001–8. https://doi.org/10.5281/zenodo.192646.

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The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray dif

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10

Zhang, Yanyan, Haile Ma, Bei Wang, Wenjuan Qu, Asif Wali, and Cunshan Zhou. "Relationships between the structure of wheat gluten and ACE inhibitory activity of hydrolysate: stepwise multiple linear regression analysis." Journal of the Science of Food and Agriculture 96, no. 10 (2015): 3313–20. http://dx.doi.org/10.1002/jsfa.7509.

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Fatimah, Siti Dewi, Agus Kuncaka, and Roto Roto. "Characterization of Synthetic Humin from Solid Hydrolysate and Biochar from Hydrothermal Carbonization Products of Chicken Feather Waste." Indonesian Journal of Chemistry 24, no. 1 (2024): 1. http://dx.doi.org/10.22146/ijc.78688.

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Solid hydrolysate and biochar 2:1 are synthetic humus from hydrothermal carbonization of chicken feather waste and contain humin that can be isolated by IHSS method. The recalcitrant humin is obtained in solid form. The yield of isolated humin from biochar 2:1 was 44.5%, and humin from solid hydrolysate was 12.7%. Analysis of humin by FTIR indicated the characteristics of complex functional groups. Based on the XRD and TEM tests, humin is formed from amorphous crystals with <14 nm in size and categorized as a superparamagnetic nanoparticle. The surface morphology of humin from solid hydroly

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12

Tagne, Rufis Fregue Tiegam, Mónica María Cruz-Santos, Felipe Antonio Fernandes Antunes, et al. "Pullulan Production from Sugarcane Bagasse Hemicellulosic Hydrolysate by Aureobasidium pullulans ATCC 42023 inBubble Column Reactor." Fermentation 10, no. 6 (2024): 322. http://dx.doi.org/10.3390/fermentation10060322.

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Due to its unique physicochemical properties, Pullulan is an exopolysaccharide with many applications in the food, biomedical, and pharmaceutical industries. Aiming to reduce its production cost, an interesting alternative is to consider other possibilities of raw materials, including the production of this biopolymer in a lignocellulosic biorefinery concept. Xylose is the main sugar of hemicellulosic hydrolysates obtained from different biomasses, and it is a sugar still not extensively exploited regarding its potential for pullulan production. This study aimed to evaluate the production of p

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13

Mengistu, Ashagrie, Kenatu Angassa, and Israel Tessema. "Optimization of Keratin Hydrolysate Extraction from Tannery Sheep Hair Waste." International Journal of Chemical Engineering 2023 (February 22, 2023): 1–18. http://dx.doi.org/10.1155/2023/9293505.

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Tannery hair wastes are becoming a challenge for tanners regarding environmental pollution control and human health. In this study, an experiment had been designed to hydrolyse sheep hair in an alkaline medium, and the operational condition for the alkaline extraction of KH has been modeled and optimized. The structure, morphology, functional groups, particle size, and molecular mass of the KH extracts were evaluated experimentally by scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy (FTIR), particle size analysis, and SDS-PAGE analysis, respectively. FTI

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14

Singh, Umesh, Dalveer Kaur, Vibhu Mishra, and Meena Krishania. "Combinatorial approach to prepare antioxidative protein hydrolysate from corn gluten meal with dairy whey: Preparation, kinetics, nutritional study and cost analysis." LWT 153 (January 2022): 112437. http://dx.doi.org/10.1016/j.lwt.2021.112437.

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Szopa, Daniel, Katarzyna Pstrowska, and Anna Witek-Krowiak. "Chitosan-Coated Alginate Matrices with Protein-Based Biostimulants: A Controlled-Release System for Sustainable Agriculture." Materials 18, no. 3 (2025): 591. https://doi.org/10.3390/ma18030591.

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Developing biodegradable complex fertilizers is crucial for sustainable agriculture to reduce the environmental impact of mineral fertilizers and enhance soil quality. This study evaluated chitosan-based hydrogel coatings for sodium alginate matrices encapsulating amino acid hydrolysates from mealworm larvae, known for their plant growth-promoting properties. The research aims to identify the potential of biopolymer matrices for producing biodegradable slow-release fertilizers and to outline future development pathways necessary for this technology to be usable in the fertilizer industry. Chit

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16

Salas, J., B. Torres, Y. Linares, and M. Pérez. "Comparative Study of the Physicochemical and Structural Characteristics of Quinoa (Chenopodium quinoa Willd) from Different Origins." Ciencia en Revolución 7, no. 22 (2021): 113–20. https://doi.org/10.5281/zenodo.6429588.

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Quinoa is a pseudo cereal with a high nutritional value rich in minerals, vitamins and essential amino acids. In addition, it is a gluten-free source of protein, which gives it ideal attributes to develop a wide variety of food products. According to the literature, its characteristics vary according to its origin; object for which physicochemical and structural tests were carried out on grains from Venezuela and Ecuador. The main nutritional parameters were determined using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The val

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Premjet, Duangporn, and Siripong Premjet. "Enhanced Sugar and Bioethanol Production from Broom Grass via NaOH-Autoclave Pretreatment." Polymers 17, no. 3 (2025): 266. https://doi.org/10.3390/polym17030266.

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The effective utilization of nonfood biomass for bioethanol production represents a promising strategy for sustainable energy development. Moreover, limited research has been conducted on broom grass (Thysanolaena latifolia) as a potential feedstock for bioethanol production, particularly regarding the effects of NaOH autoclave pretreatment on its enzymatic digestibility and fermentability. This study optimized sodium hydroxide (NaOH) pretreatment combined with autoclaving to enhance the enzymatic digestibility of broom grass biomass. The effects of NaOH concentration (1–4%) and temperature (1

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Liu, Shan Shan, Gui Gan Fang, Yong Jun Deng, and Shan Ming Han. "Response Surface Optimization of Concentrated Sulfuric Acidic Hydrolysis of Poplar Sawdust." Advanced Materials Research 236-238 (May 2011): 259–63. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.259.

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The primary goal of this study was optimized condition for hydrolyzed of papermaking waste (poplar sawdust) as a potential bio-ethanol source by sulfuric acid pretreatment. Based on 23 factorial design, fifteen operations were performed by varying on T, t and c (T: hydrolysis temperature, t: hydrolysis time and c: sulfuric acid concentration). The components of the hydrolysate and solid fractions were analyzed by GC, X-RD and SEM, respectively. The results showed that optimal condition was T 44.8°C, t 120min and c 60%, and reducing sugar yield of 43.3% can be obtained. Through GC detection, gl

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Gunasekaran, Rajeswari, and Samuel Jacob. "A hybrid pretreatment strategy for delignification of Aloe vera processing waste and its effectiveness towards saccharification." Journal of Advanced Biotechnology and Experimental Therapeutics 5, no. 3 (2022): 537. http://dx.doi.org/10.5455/jabet.2022.d134.

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A copious amount of rigid Aloe vera leaf rind (AVLR) has been produced from the aloe gel processing industries are majorly disposed as wastes since it has no commercial value. The cell wall compositional analysis revealed that significant quantity of cellulose (46% ± 0.76, w/w) and hemicellulose (18.5% ± 0.24, w/w) which justifies as potent source for bioethanol production. However, high lignin content (13.95% ± 0.45, w/w) hinders depolymerization of polysaccharides into fermentable sugars and subsequent fermentation for ethanol production. In the present study, microwave-assisted alkali (MAA)

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Prochon, Miroslawa, Oleksandra Dzeikala, and Szymon Szczepanik. "High-Performance Structures of Biopolymer Gels Activated with Scleroprotein Crosslinkers." Molecules 30, no. 3 (2025): 627. https://doi.org/10.3390/molecules30030627.

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The study explores innovative crosslinking processes for biopolymer gel materials using amino acids and ion-redox initiators to significantly enhance their structural and functional properties. Advanced analytical techniques, including FTIR, Raman spectroscopy, XRD, TEM, TGA, DSC, ToF-SIMS, SEM/EDS, GPC/SEC, and elemental analysis, were employed for comprehensive material characterization. The synthesized materials show potential applications in packaging and medicine, particularly for single-use products with short life cycles. Two crosslinking strategies were developed. The first combines ge

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Ren, Qiuyan, Heng Yang, Ziyang Jia, et al. "Effects of Mannitol and Xylitol on the Quality of Spicy Wheat Gluten Sticks." Journal of Food Quality 2023 (September 28, 2023): 1–8. http://dx.doi.org/10.1155/2023/8566804.

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The present study sought to evaluate the effects and mechanisms of mannitol and xylitol on the regeneration of spicy wheat gluten sticks (SWGSs) through texture profile analysis (TPA), Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and low-field nuclear magnetic resonance (LF-NMR). The rate constant of crystallization and the relative degree of crystallinity of SWGS substantially reduced with polyols addition after 4 weeks of storage at 4°C. The peaks near 3385 cm−1 and 1081 cm−1 in FTIR of SWGS became wider with the addition o

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Qin, Wanyu, Huihan Xi, Aixia Wang, et al. "Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality." Molecules 27, no. 17 (2022): 5403. http://dx.doi.org/10.3390/molecules27175403.

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The structural and functional properties of physical modified rice flour, including ultrasound treated rice flour (US), microwave treated rice flour (MW) and hydrothermal treated rice flour (HT) were investigated with wet-milled rice flour (WF) used as a positive control. The results showed the presence of small dents and pores on the rice flour granules of US and MW while more fragments and cracks were showed in HT. XRD and FTIR revealed that moderate ultrasonic treatment promoted the orderly arrangement of starch while hydrothermal treatment destroyed the crystalline structure of rice flour.

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Miranda, Diego A., Katherine Marín, Ola Sundman, et al. "Production and Characterization of Poly(3-hydroxybutyrate) from Halomonas boliviensis LC1 Cultivated in Hydrolysates of Quinoa Stalks." Fermentation 9, no. 6 (2023): 556. http://dx.doi.org/10.3390/fermentation9060556.

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The global production of fossil-based plastics has reached critical levels, and their substitution with bio-based polymers is an urgent requirement. Poly(3-hydroxybutyrate) (PHB) is a biopolymer that can be produced via microbial cultivation, but efficient microorganisms and low-cost substrates are required. Halomonas boliviensis LC1, a moderately halophilic bacterium, is an effective PHB producer, and hydrolysates of the residual stalks of quinoa (Chenopodium quinoa Willd.) can be considered a cheap source of sugars for microbial fermentation processes in quinoa-producing countries. In this s

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Xie, Suya, Hongbo Li, Na Li, et al. "Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks." Foods 12, no. 9 (2023): 1755. http://dx.doi.org/10.3390/foods12091755.

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Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality. L. edodes powder (LEP) is rich in nutrients and boasts a variety of biological activities. This study evaluated the effects of different concentrations of LEP addition on the quality of wheat flour gluten sticks. The gelatinization results of the products showed that the peak viscosity decreased from 454 cP to 251 cP; the breakdown value decreased from 169 cP to 96 cP; and the setback value decreased from 381 cP to 211 cP. With

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Baysal, Gülay, Cihat Demirci, and Haydar Özpinar. "Proporties and Synthesis of Biosilver Nanofilms for Antimicrobial Food Packaging." Polymers 15, no. 3 (2023): 689. http://dx.doi.org/10.3390/polym15030689.

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In this original research, biodegradable corn starch (CS) and wheat gluten (wg)-based silver nanofilms were synthesized and analyzed by using goji berry extract taurine (ta), garlic extract (GC), whey powder (wh), and montmorillonite clay nanoparticles. Antibacterial-corn-starch-based nano films were analyzed by using the methods of high-performance liquid chromatography (HPLC), Fourier Transform infrared spectroscopy (FTIR-ATR), X-ray diffraction (XRD), dynamic and mechanical (DMA) analysis, and scanning electron microscopy (SEM). In addition, the antibacterial resistances of the corn starch

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Zhang, Nianze, Chunyan Tian, Peng Fu, et al. "The Fractionation of Corn Stalk Components by Hydrothermal Treatment Followed by Ultrasonic Ethanol Extraction." Energies 15, no. 7 (2022): 2616. http://dx.doi.org/10.3390/en15072616.

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The fractionation of components of lignocellulosic biomass is important to be able to take advantage of biomass resources. The hydrothermal–ethanol method has significant advantages for fraction separation. The first step of hydrothermal treatment can separate hemicellulose efficiently, but hydrothermal treatment affects the efficiency of ethanol treatment to delignify lignin. In this study, the efficiency of lignin removal was improved by an ultrasonic-assisted second-step ethanol treatment. The effects of ultrasonic time, ultrasonic temperature, and ultrasonic power on the ultrasonic ethanol

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Zhang, Yuting, Xiaorong Liu, Junbo Yu, et al. "Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization." Foods 13, no. 3 (2024): 397. http://dx.doi.org/10.3390/foods13030397.

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Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of th

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Mourão, Murilo Moraes, Luciana Pereira Xavier, Ralph Urbatzka, et al. "Characterization and Biotechnological Potential of Intracellular Polyhydroxybutyrate by Stigeoclonium sp. B23 Using Cassava Peel as Carbon Source." Polymers 13, no. 5 (2021): 687. http://dx.doi.org/10.3390/polym13050687.

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The possibility of utilizing lignocellulosic agro-industrial waste products such as cassava peel hydrolysate (CPH) as carbon sources for polyhydroxybutyrate (PHB) biosynthesis and characterization by Amazonian microalga Stigeoclonium sp. B23. was investigated. Cassava peel was hydrolyzed to reducing sugars to obtain increased glucose content with 2.56 ± 0.07 mmol/L. Prior to obtaining PHB, Stigeoclonium sp. B23 was grown in BG-11 for characterization and Z8 media for evaluation of PHB nanoparticles’ cytotoxicity in zebrafish embryos. As results, microalga produced the highest amount of dry wei

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Ma, Hongxue, Liai Yang, Dunhe Zhang, Huijing Chen, and Jianquan Kan. "Functionalities of Octenyl Succinic Anhydride Wheat Starch and Its Effect on the Quality of Model Dough and Noodles." Foods 14, no. 10 (2025): 1688. https://doi.org/10.3390/foods14101688.

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Chemically modified starch is a widely used food additive for tailoring the quality of wheat flour products. However, the effects of octenyl succinic anhydride (OSA)-modified wheat starch with varying degrees of substitution on the quality of dough and noodles remain unclear. In this study, we prepared two types of OSA-modified wheat starch with different degrees of substitution and incorporated them as additives into a wheat starch–gluten protein model flour system to evaluate their impact on dough processing characteristics. Fourier transform infrared (FTIR) spectroscopy results revealed the

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de Farias, Daniel Tavares, Jalel Labidi, Cristiane Pedrazzi, et al. "Acid-Hydrolysis-Assisted Cellulose Nanocrystal Isolation from Acacia mearnsii de Wild. Wood Kraft Pulp." Polymers 16, no. 23 (2024): 3371. https://doi.org/10.3390/polym16233371.

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Cellulose nanocrystals (CNC) receive great attention for their physical and optical properties, high surface area, high tensile strength, rigidity (Young’s modulus up to 140 GPa), and ease of surface modification. However, controlling the properties of CNC is still challenging, given the wide variety of pulp sources and the complexity of finding suitable processing conditions. In the present study, acid hydrolysis efficiently isolated CNC from wood Acacia mearnsii brown kraft pulp (AMKP). Initially, the AMKP was delignified by the treatment with acidified sodium chlorite. The Acacia mearnsii k

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Zhang, Xinyue, Yani Guo, Wenjun Li, et al. "Magnetically Recyclable Wool Keratin Modified Magnetite Powders for Efficient Removal of Cu2+ Ions from Aqueous Solutions." Nanomaterials 11, no. 5 (2021): 1068. http://dx.doi.org/10.3390/nano11051068.

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The treatment of wastewater containing heavy metals and the utilization of wool waste are very important for the sustainable development of textile mills. In this study, the wool keratin modified magnetite (Fe3O4) powders were fabricated by using wool waste via a co-precipitation technique for removal of Cu2+ ions from aqueous solutions. The morphology, chemical compositions, crystal structure, microstructure, magnetism properties, organic content, and specific surface area of as-fabricated powders were systematically characterized by various techniques including field emission scanning electr

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Trivedi, Mahendra Kumar, Rama Mohan Tallapragada, Alice Branton, et al. "Bio-field Treatment: A Potential Strategy for Modification of Physical and Thermal Properties of Gluten Hydrolysate and Ipomoea Macroelements." Journal of Nutrition & Food Sciences 5, no. 5 (2015). https://doi.org/10.4172/2155-9600.1000414.

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The objective of present study was to study the effect of biofield treatment on physical and thermal properties of gluten hydrolysate (GH) and ipomoea macroelements (IM). The study was performed in two groups (control and treated). The control group remained as untreated, and biofield treatment was given to treated group. The control and treated GH and IM were characterized by particle size analysis, surface area analysis, X-ray diffraction (XRD), Differential scanning calorimetry (DSC), and Thermogravimetric analysis (TGA). Particle size results of treated GH showed that d50 (average particle

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Trivedi, Mahendra Kumar, Rama Mohan Tallapragada, Alice Branton, et al. "Bio-field Treatment: A Potential Strategy for Modification of Physical and Thermal Properties of Gluten Hydrolysate and Ipomoea Macroelements." Journal of Nutrition & Food Sciences 5, no. 5 (2015). https://doi.org/10.5281/zenodo.167156.

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The objective of present study was to study the effect of biofield treatment on physical and thermal properties of gluten hydrolysate (GH) and ipomoea macroelements (IM). The study was performed in two groups (control and treated). The control group remained as untreated, and biofield treatment was given to treated group. The control and treated GH and IM were characterized by particle size analysis, surface area analysis, X-ray diffraction (XRD), Differential scanning calorimetry (DSC), and Thermogravimetric analysis (TGA). Particle size results of treated GH showed that d50 (average particle

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Trivedi, Mahendra, Alice Branton, Dahryn Trivedi, and Gopal Nayak. "Biofield Treatment: A Potential Strategy for Modification of Physical and Thermal Properties of Gluten Hydrolysate and Ipomoea Macroelements." OMICS International, September 25, 2015. https://doi.org/10.5281/zenodo.813394.

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The objective of present study was to study the effect of biofield treatment on physical and thermal properties of gluten hydrolysate (GH) and ipomoea macroelements (IM). The study was performed in two groups (control and treated). The control group remained as untreated, and biofield treatment was given to treated group. The control and treated GH and IM were characterized by particle size analysis, surface area analysis, X-ray diffraction (XRD), Differential scanning calorimetry (DSC), and Thermogravimetric analysis (TGA). Particle size results of treated GH showed that d50 (average particle

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Peli, Marika, Stefano Ambrosini, Daniela Sorio, Fabrizia Pasquarelli, Anita Zamboni, and Zeno Varanini. "The soil application of a plant‐derived protein hydrolysate speeds up selectively the ripening‐specific processes in table grape." Physiologia Plantarum 177, no. 1 (2024). https://doi.org/10.1111/ppl.70033.

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AbstractPlant‐derived biostimulants have gained attention in agricultural practices for their potential to enhance crop quality and resilience. In this study, we investigated the effects of applying a maize gluten‐derived protein hydrolysate at the soil level in vineyards on berry quality in a table grape variety, the Black Magic early table grapevine, during veraison. Our results demonstrate significant improvements in various parameters 14 days after application, including increased anthocyanin levels, enhanced sugar accumulation, and larger berry diameter while maintaining berry firmness. T

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Hamza, Haifa, Deepika Kaushik, Harmandeep Kaur, et al. "Optimizing and Characterization of Soybean Oil Seed Cake Protein Hydrolysis: In Vitro Analysis." Food Science & Nutrition 13, no. 5 (2025). https://doi.org/10.1002/fsn3.70270.

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ABSTRACTThe study aimed to optimize the hydrolysis process of soybean oil seeds to produce protein hydrolysate powder with enhanced functional properties. The proximate analysis revealed that the hydrolysate had a significantly higher protein content (60.33%) compared to the original oil seed cake (46.26%). Using response surface methodology, the optimum condition of hydrolysis was found to be at pH 8 with an enzyme concentration of 0.3%. Under these conditions, the hydrolysate showed high antioxidant activity of (45.80%), total phenolic content of (1.80 mg GAE/g), and total flavonoid content

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Ismail, Shaymaa A., Safaa S. Abozed, Hanan A. A. Taie, and Amira A. Hassan. "Preservation of freshly-cut lemon slices using alginate-based coating functionalized with antioxidant enzymatically hydrolyzed rice straw-hemicellulose." Scientific Reports 14, no. 1 (2024). http://dx.doi.org/10.1038/s41598-024-77670-6.

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AbstractFood coatings are efficient preservative measures, a crucially needed approach to meet hunger growth as well as food management. In the current study, the construction of an efficient coating using alginate polymer fortified with antioxidant rice straw-hemicellulose hydrolysate was examined. Rice straw hemicellulose fraction was extracted under thermal alkaline conditions with a recovery percentage of 15.8%. The extracted hemicellulose fraction was enzymatically hydrolyzed with microbial xylanase with hydrolysis percentage of 53.8%. Characterization of the produced hydrolysate was perf

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Phan, Phuoc‐Dien, Anh Phan‐Hoang Nguyen, Thi Vi Vi Do, and Hue‐Ngan Dai. "Optimized production of bacterial nanocellulose by Komagataeibacter Xylinus HBCM‐B0092 and preliminary application with sugarcane bagasse." Vietnam Journal of Chemistry, April 17, 2025. https://doi.org/10.1002/vjch.70023.

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AbstractProduction of bacterial nanocellulose (BNC) from lignocellulose biomass has attracted attention as a potential and sustainable approach in supplying nanocellulose for various applications. This study of BNC production was involved optimizing the culture conditions for Komagataeibacter xylinus HBCM‐B0092 with glucose as a carbon source and investigating its BNC synthesis using sugarcane bagasse hydrolysate as a substitute for glucose. To optimize BNC production from Komagataeibacter xylinus HBCM‐B0092, a Box–Behnken design was employed to investigate the effects of glucose concentration

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Mahendra, Trivedi, Branton Alice, Trivedi Dahryn, and Nayak Gopal. "Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate." Science Publishing Group, December 21, 2015. https://doi.org/10.5281/zenodo.813695.

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The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray dif

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Seyedain‐Ardabili, Mojan, and Mohammad‐Hossein Azizi. "Effect of ficin‐hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity before and after simulated gastrointestinal digestion." Food Science & Nutrition, November 27, 2023. http://dx.doi.org/10.1002/fsn3.3871.

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AbstractThis study aimed to investigate the effect of adding ficin‐hydrolyzed wheat gluten at different levels (0%, 1%, 2%, 4%) on bread quality, and in vitro antioxidant activity before and after simulated gastrointestinal digestion. Our findings revealed that the incorporation of the generated wheat gluten hydrolysates (WGH) up to 4 g per 100 g flour positively affected the technological and physical–chemical characterizations of breads, including dough rheological properties, color, specific volume, and moisture. The texture profile analysis indicated reductions in hardness, springiness, an

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Oskaybaş-Emlek, B., A. Özbey, and K. Kahraman. "Characteristics of germinated corn flour and influence of germination on cookie properties." Acta Alimentaria, October 25, 2022. http://dx.doi.org/10.1556/066.2022.00111.

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Abstract The aim of this study was to investigate the effect of germination on the physicochemical, structure, pasting, and morphological properties of corn. Germination improved total phenolic content (TPC) and antioxidant capacity (AC). Scanning electron micrographs (SEM) of flour showed that some starch granule was destroyed with germination. In the same way, pasting values decreased due to changes in the starch granule. FT-IR (Fourier Transform Infrared) spectra confirmed that germination leads to changes in the chemical structure. The XRD (X-ray diffractometer) analysis showed that patter

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Shukla, Akanksha, Tabarak Malik, and Anand Mohan. "Biphasic Approach for Bioethanol Production." International Journal of Energy Research 2024, no. 1 (2024). http://dx.doi.org/10.1155/2024/8392361.

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The physiochemical pretreatment was performed using different concentrations of oxalic acid (OA) as a simultaneous pretreatment and saccharification (SPS) process on rice straw to obtain reducing sugar from two‐phasic SPS process using enzymatic and acidic hydrolysis to subsequently ferment to bioethanol in order to maximize the yield of bioethanol. The optimal condition for pretreating rice straw using 0.5, 0.75, 1, and 1.5 M OA at 120°C for 1 h was evaluated. The morphological and structural changes after simultaneous pretreatment and SPS process were evaluated using Fourier‐transform infrar

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Tan, Ran, Qiwei Sun, Yiran Yan, et al. "Co-production of pigment and high value-added bacterial nanocellulose from Suaeda salsa biomass with improved efficiency of enzymatic saccharification and fermentation." Frontiers in Bioengineering and Biotechnology 11 (November 30, 2023). http://dx.doi.org/10.3389/fbioe.2023.1307674.

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This study evaluated the co-production of pigment and bacterial nanocellulose (BNC) from S. salsa biomass. The extraction of the beet red pigment reduced the salts and flavonoids contents by 82.7%–100%, promoting the efficiencies of enzymatic saccharification of the biomass and the fermentation of BNC from the hydrolysate. SEM analysis revealed that the extraction process disrupted the lignocellulosic fiber structure, and the chemical analysis revealed the lessened cellulase inhibitors, consequently facilitating enzymatic saccharification for 10.4 times. BNC producing strains were found to be

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Abu-Hussien, Samah H., Muhammad A. Khan, Ammar AL-Farga, Ahmed G. Soliman, Salwa M. El-Sayed, and Eslam Adly. "Biogenic silver nanoparticles synthesized from Pseudomonas fluorescens-mediated olive cake waste: antimicrobial, larvicidal activity against Culex pipiens and cytotoxicity assessment." BMC Biotechnology 25, no. 1 (2025). https://doi.org/10.1186/s12896-025-01011-2.

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Abstract This study presents an eco-friendly approach for synthesizing silver nanoparticles (AgNPs) using olive cake hydrolysate (OCH), produced through microbial fermentation of olive cake waste by Pseudomonas fluorescens. The OCH was analyzed by gas chromatography–mass spectrometry (GC–MS), revealing the biotransformation of olive cake components into bioactive compounds, including 24-norursa-3,12-diene, methyl esters of 9,12-octadecadienoic acid and 9-octadecenoic acid, and α-sitosterol. The biosynthesized olive cake hydrolysate-silver nanoparticles (OCH-AgNPs) were characterized using ultr

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Murillo-Franco, Sarha Lucia, Juan D. Galvis-Nieto, and Carlos E. Orrego. "Physicochemical characterization of açaí seeds (Euterpe oleracea) from Colombian pacific and their potential of mannan-oligosaccharides and sugar production via enzymatic hydrolysis." Biomass Conversion and Biorefinery, December 12, 2023. http://dx.doi.org/10.1007/s13399-023-05167-9.

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AbstractThe study aimed to characterize açaí seeds and explore their potential for producing mannooligosaccharides (MOS) through enzymatic hydrolysis. According to characterization tests by XRD, FTIR, and chemical analysis, acai seeds, a waste material from acai fruit processing, contain significant hemicellulose content, with a main content based on mannan. The study utilized Rohalase®GMP enzyme for hydrolysis and monitored reducing sugars and MOS production (8–10 g MOS/L) hydrolysate with varying lengths, including di-, tri-, tetra-, and pentasaccharide over time. Results showed a concentrat

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Ma, Shihang, Guoguo Xi, Xiangyuan Feng, et al. "Bio-synthesis of bacterial cellulose from ramie textile waste for high-efficiency Cu(II) adsorption." Scientific Reports 15, no. 1 (2025). https://doi.org/10.1038/s41598-025-02310-6.

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Abstract The current study aims at the high-value utilization of ramie textile waste and explores a bio-synthetic pathway to convert waste ramie fibers into bacterial cellulose (BC). Ramie fibers were treated with commercial cellulase (C2730) and the hydrolysate was used as a base medium (RFH) for BC synthesis by fermentation. The enzymatic hydrolysis parameters were optimized by response surface methodology, yielding an optimal temperature of 40 °C, 64 h, and an enzyme dosage of 5.7%. Under these optimized conditions, the resultant yield of reducing sugars was 31.24 ± 0.37 g/L. And then the N

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Kumar, Nirbhay, Dharmesh Chandra Saxena, and Sukhcharn Singh. "Techno‐Functional, Thermal, Structural, and Morphological Properties of Indian Halim (Lepidium sativum) Seed Flour." Journal of Food Science 90, no. 7 (2025). https://doi.org/10.1111/1750-3841.70388.

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AbstractThis study analyzed and compared the functional, flow, thermal, structural, and morphological properties of halim seed (Lepidium sativum) flours sourced from three distinct geographical regions in India. Significant (p < 0.05) differences were observed in most evaluated properties among the flour samples. Bulk density (BD), tapped density (TD), true density, and porosity ranged from 414.00–431.10 kg/m3, 663.10–683.95 kg/m3, 1130.00–1152.22 kg/m3, and 61.85–64.07%, respectively, with all flours demonstrating poor flow ability. Water absorption capacity (WAC) (8.35–9.80 g/g) and oil a

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Williams, Michael Britt, Lacey Dennis, Nathan Miyasaki, et al. "Effect of Dietary Protein Source and Quantity on the Growth and Body Composition of Juvenile Danio rerio." FASEB Journal 30, S1 (2016). http://dx.doi.org/10.1096/fasebj.30.1_supplement.915.28.

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The zebrafish Danio rerio is increasingly utilized as a laboratory model of human disease, including morbidities associated with undesirable body composition. Nutritional status of study animals, such as zebrafish, has been shown to impact study results. A standardized, open‐source diet is not currently utilized, leading most labs to rely on commercial diets that may supply differing or inadequate nutrition. Studies with nutritional manipulation suggest early life exposure (types and amounts of nutrients) can have life‐long (or at least late‐life) effects on health and well‐being (e.g. calorie

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