Cargando…

Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates

In this study, the effects of limited hydrolysis and/or high-pressure homogenization (HPH) treatment in acid conditions on the functional properties of oyster protein isolates (OPI) were studied. Protein solubility, surface hydrophobicity, particle size distribution, zeta potential, foaming, and emu...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yu, Cuiping, Cha, Yue, Wu, Fan, Xu, Xianbing, Du, Ming
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017953/ https://www.ncbi.nlm.nih.gov/pubmed/29565324 http://dx.doi.org/10.3390/molecules23040729

Ejemplares similares

High-Pressure Homogenization Pre-Treatment Improved Functional Properties of Oyster Protein Isolate Hydrolysates
por: Cha, Yue, et al.
Publicado: (2018)

Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein
por: Wang, Runfang, et al.
Publicado: (2019)

Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder
por: Wang, Zhenyu, et al.
Publicado: (2018)

Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH
por: Li, Jiaxiao, et al.
Publicado: (2022)

Structural Characteristics and Emulsifying Properties of Soy Protein Isolate Glycated with Galacto-Oligosaccharides under High-Pressure Homogenization
por: Xie, Yitong, et al.
Publicado: (2022)

Soy Protein Isolate-Phosphatidylcholine Nanoemulsions Prepared Using High-Pressure Homogenization
por: Li, Yang, et al.
Publicado: (2018)

Pickering emulsion stabilized by palm-pressed fiber cellulose nanocrystal extracted by acid hydrolysis-assisted high pressure homogenization
por: Ng, Shi-Wan, et al.
Publicado: (2022)

Cellulose Isolation from Tomato Pomace: Part II—Integrating High-Pressure Homogenization in a Cascade Hydrolysis Process for the Recovery of Nanostructured Cellulose and Bioactive Molecules
por: Pirozzi, Annachiara, et al.
Publicado: (2023)

The Effect of High Pressure Homogenization on the Structure of Dual-Protein and Its Emulsion Functional Properties
por: Wu, Meishan, et al.
Publicado: (2023)

Structural and Physical Properties of Alginate Pretreated by High-Pressure Homogenization
por: Zhang, Xiu, et al.
Publicado: (2023)

High-Pressure Homogenization Pretreatment before Enzymolysis of Soy Protein Isolate: the Effect of Pressure Level on Aggregation and Structural Conformations of the Protein
por: Zhao, Fei, et al.
Publicado: (2018)

Cellulose Isolation from Tomato Pomace Pretreated by High-Pressure Homogenization
por: Pirozzi, Annachiara, et al.
Publicado: (2022)

Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with hydrophobicity and molecular weight
por: Yolandani, et al.
Publicado: (2023)

Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate
por: Liang, Yaru, et al.
Publicado: (2022)

Antioxidant and anti‐inflammatory peptide fraction from oyster soft tissue by enzymatic hydrolysis
por: Qian, Bingjun, et al.
Publicado: (2020)

Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization
por: Guo, Zebin, et al.
Publicado: (2019)

Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp
por: Liu, Jie, et al.
Publicado: (2019)

Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule
por: Gaillard, Romuald, et al.
Publicado: (2022)

Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions
por: Wang, Xueyang, et al.
Publicado: (2022)

Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound
por: Hu, Sijie, et al.
Publicado: (2020)

Effect of Limited Enzymatic Hydrolysis on Structural and Functional Properties of Elaeagnus mollis Oil Meal Protein
por: Guo, Caixia, et al.
Publicado: (2022)

Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein
por: Ge, Qingfeng, et al.
Publicado: (2023)

Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization
por: Zhou, Lei, et al.
Publicado: (2021)

High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins
por: Boukil, Abir, et al.
Publicado: (2020)

Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure
por: Freitas, Mírian Luisa Faria, et al.
Publicado: (2020)

Homogeneity and plane-wave limits
por: Figueroa-O'Farrill, J M, et al.
Publicado: (2005)

The Emulsifying Properties, In Vitro Digestion Characteristics and Storage Stability of High-Pressure-Homogenization-Modified Dual-Protein-Based Emulsions
por: Wu, Meishan, et al.
Publicado: (2023)

Effects of trypsin-induced limited hydrolysis on the structural, functional, and bioactive properties of sericin
por: Omar, Adil, et al.
Publicado: (2021)

High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds
por: Ma, Yuyang, et al.
Publicado: (2021)

Applications of High and Ultra High Pressure Homogenization for Food Safety
por: Patrignani, Francesca, et al.
Publicado: (2016)

The Spatial Distribution Patterns, Physicochemical Properties, and Structural Characterization of Proteins in Oysters (Crassostrea hongkongensis)
por: Li, Wan, et al.
Publicado: (2022)

Synthesis and Purification of Homogeneous Lipid-Based Peptide Nanocarriers by Overcoming Phospholipid Ester Hydrolysis
por: Schnorenberg, Mathew R., et al.
Publicado: (2018)

Flow rate dependent continuous hydrolysis of protein isolates
por: Sewczyk, Tim, et al.
Publicado: (2018)

Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile
por: García Arteaga, Verónica, et al.
Publicado: (2022)

Kinetics of Egg-Yolk Protein Hydrolysis and Properties of Hydrolysates
por: Rios-Morales, Silvia N., et al.
Publicado: (2023)

The Impact of High-Pressure Homogenization and Thermal Processing on the Functional Properties of De-Fatted Chickpea Flour Dispersion
por: Huang, Zhigang, et al.
Publicado: (2023)

(Ultra) High Pressure Homogenization for Continuous High Pressure Sterilization of Pumpable Foods – A Review
por: Georget, Erika, et al.
Publicado: (2014)

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability
por: Mesa, José, et al.
Publicado: (2020)

Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt
por: Krebs, Louise, et al.
Publicado: (2021)

Drought Increases Consumer Pressure on Oyster Reefs in Florida, USA
por: Garland, Hanna G., et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_jueaf11a3p08va6inbj2acb2qg