Collagen Hydrolysate
Mostrando 1-10 de 10 artigos, teses e dissertações.
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1. On the possibility of obtaining high-quality lyophilized collagen hydrolysate and its applicability in the sausage production
Abstract The paper discusses the issues of rational use of secondary collagen-containing raw material in the food industry, namely cattle by-products. The technology of obtaining collagen hydrolysate from this type of raw material with the subsequent freeze-drying is proposed, which maximizes the level of preservation of native properties and the expands the
Food Sci. Technol. Publicado em: 2020-09
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2. Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates
Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was t
Food Sci. Technol. Publicado em: 2020-06
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3. On the possibility of obtaining high-quality lyophilized collagen hydrolysate and its applicability in the sausage production
Abstract The paper discusses the issues of rational use of secondary collagen-containing raw material in the food industry, namely cattle by-products. The technology of obtaining collagen hydrolysate from this type of raw material with the subsequent freeze-drying is proposed, which maximizes the level of preservation of native properties and the expands the
Food Sci. Technol. Publicado em: 28/11/2019
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4. Effects of enzymatic hydrolysis (Flavourzyme®) assisted by ultrasound in the structural and functional properties of hydrolyzates from different bovine collagens
Abstract This study aimed at evaluating the functional (antioxidant and antimicrobial activity) and structural properties of different bovine collagen hydrolysates obtained through ultrasound assisted enzymatic hydrolysis (Flavourzyme®). The use of previous or simultaneous ultrasound strengthened the enzymatic hydrolysis of bovine collagen samples, generat
Food Sci. Technol. Publicado em: 26/07/2018
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5. Eficácia alimentar e qualidade proteica de misturas de caseína com gelatina em dietas com baixos teores de proteína / Food and protein efficiency mixtures of gelatin with casein in diets with low levels of protein
A gelatina é amplamente utilizada na alimentação humana, porém tem valor proteico limitado. Sua composição em aminoácidos essenciais é bastante atípica, uma vez que os teores de todos esses aminoácidos são inferiores ao padrão de referência do Comitê de Nutrição e Alimentos do Instituto de Medicina da Academia Nacional de Ciências dos EUA (F
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/02/2012
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6. Eficácia alimentar e qualidade proteica de misturas de caseína com gelatina em dietas com baixos teores de proteína / Food and protein efficiency mixtures of gelatin with casein in diets with low levels of protein
Gelatin is widely used in human feed, but has limited protein value. The composition in essential amino acids is quite atypical, since the levels of all the amino acids are below the benchmark of Food and Nutrition Board of the Institute of Medicine of the National Academy of Sciences of USA (FNB/IOM), with the aggravating not contain tryptophan in its compo
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/02/2012
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7. Analysis of bovine collagen and derivates effects in the cell proliferation and collagen biosyntesis in human fibroblasts. / Análises dos efeitos do colágeno bovino e derivados na proliferação celular e biossíntese de colágeno em fibroblastos humanos.
O colágeno é a proteína fibrosa predominante da matriz extracelular e é a maior proteína constituinte do tecido conectivo. Alterações nas taxas de colágeno tipo I na derme ocorrem durante o envelhecimento. A introdução de um agente eficaz para a manutenção da pele durante o envelhecimento é importante, possibilitando a redução destes efeitos.
Publicado em: 2009
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8. In vitro and in vivo assessment of the antihypertensive activity of comercial hydrolysates from various protein sources. / Avaliação in vitro e in vivo da atividade anti-hipertensiva de hidrolisados comerciais de diversas fontes proteicas.
Angiotensin converting enzyme (ACE) inhibitory peptides present in foods have motivated the interest of many researchers, since there is evidence that the ingestion of these peptides, could aid in the prevention and in the non-medication treatment of hypertension. The anti-hypertensive activity of the peptides has been mainly assessed in relation to their ca
Publicado em: 2006
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9. Desenvolvimento de um produto dietetico funcional para idosos. / Development of a functional dietetic product for the elderly.
The main objective of the present investigation was the development of a functional dietetic product for undernourished elderly. First step was the chemical, physical and nutritional characterization of protein component, a mixture of whey protein isolate (WPI) and a bovine collagen hydrolysate (HCB) both materials containing around 92% protein and showing h
Publicado em: 2006
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10. Induction of collagenase production in Vibrio B-30.
The inducible nature of an extracellular collagenase produced by a marine Vibrio (Vibrio B-30, ATCC 21250) was demonstrated by observing the increase in extracellular collagenase activity after the addition of collagen to cell cultures in the latter part of the exponential growth phase. When collagenase-hydrolyzed collagen was added, the lag time required be