Effect of κ-carrageenan on the gelation properties of oyster protein.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132329
Abstract: Proteins and polysaccharides commonly coexist in the food system, forming complexes and coacervates to make tailor-made food. In this study, the effects of κ-carrageenan on the rheological behavior, network structure, textures, and molecular force of… read more here.
Keywords: gelation; oyster protein; gelation properties; effect carrageenan ... See more keywords
Effect of chitosan coating on the properties of nanoliposomes loaded with oyster protein hydrolysates: Stability during spray-drying and freeze-drying.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132603
Abstract: Oyster protein hydrolysate (OPH) has high bioactivity and excellent performance, but its application in food formulation is still limited due to poor flavor and instability. In the present study, OPH was prepared by enzymatic hydrolysis… read more here.
Keywords: spray; chitosan coating; oyster protein; freeze drying ... See more keywords
Effects of High-Pressure Homogenization at Different Pressures on Structure and Functional Properties of Oyster Protein Isolates
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Food Engineering"
DOI: 10.1515/ijfe-2018-0009
Abstract: Abstract Oyster protein isolate (OPI) suspensions (6.19 % ± 0.82 %, w/v) were treated by high-pressure homogenization (HPH) at 0 (control), 20, 40, 60, 80 or 100 MPa for three cycles. Protein profiles, secondary structure, free sulfhydryl,… read more here.
Keywords: functional properties; pressure homogenization; high pressure; hph treatment ... See more keywords
Structural and Functional Changes in Ultrasonicated Oyster Protein Isolates
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DOI: 10.1515/ijfe-2018-0190
Abstract: Abstract Structural and functional changes in ultrasonicated oyster protein isolates (OPI) were investigated. Ultrasound treatments were carried out with probe (20 kHz) at 200, 400 and 600 W for 15 and 30 min. The results showed… read more here.
Keywords: protein; changes ultrasonicated; functional changes; structural functional ... See more keywords
High-Efficiency Fermentation of Nattokinase by Recombinant PSP2 Using Oyster Protein Hydrolysate as a Substrate
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DOI: 10.3390/foods12061252
Abstract: In recent years, cardiovascular and cerebrovascular diseases have been the focus of several studies. In this study, oyster protein hydrolysate was produced via enzyme hydrolysis and used as a fermentation substrate to ferment recombinant strain… read more here.
Keywords: nattokinase; oyster protein; protein hydrolysate; substrate ... See more keywords
Ameliorative Effects of Oyster Protein Hydrolysates on Cadmium-Induced Hepatic Injury in Mice
Sign Up to like & getrecommendations! Published in 2022 at "Marine Drugs"
DOI: 10.3390/md20120758
Abstract: Cadmium (Cd) is a widespread environmental toxicant that can cause severe hepatic injury. Oyster protein hydrolysates (OPs) have potential effects on preventing liver disease. In this study, thirty mice were randomly divided into five groups:… read more here.
Keywords: induced hepatic; protein hydrolysates; oyster protein; hepatic injury ... See more keywords