Physicochemical and structural characterization of whey protein concentrate-tomato pectin conjugates.
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DOI: 10.1002/jsfa.12612
Abstract: BACKGROUND Protein-pectin conjugates, obtained through a controlled Maillard reaction in blends of precursors, are studied for their contribution to improving the emulsifying and thermal properties of proteins. The objective was to obtain a conjugate between… read more here.
Keywords: whey protein; pectin conjugates; protein concentrate; wpc ... See more keywords
Digestible indispensable amino acid score (DIAAS) and protein digestibility corrected amino acid score (PDCAAS) in oat protein concentrate measured in 20- to 30-kilogram pigs.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8457
Abstract: BACKGROUND Oat protein concentrate is often used in human food, but the quality of this protein has not been characterized. Therefore, the objectives of this experiment were to determine the standardized ileal digestibility (SID) of… read more here.
Keywords: protein; diaas; protein concentrate; oat protein ... See more keywords
Extrusion modifies some physicochemical properties of milk protein concentrate for improved performance in high-protein nutrition bars.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8632
Abstract: BACKGROUND Extruded and ground milk protein concentrate powders, specifically those with 800 g kg-1 protein (i.e. MPC80), imparted softness, cohesion and textural stability to high-protein nutrition (HPN) bars. The present study evaluated some physicochemical properties… read more here.
Keywords: protein; protein concentrate; physicochemical properties; high protein ... See more keywords
Substitute of soy protein concentrate for fish meal in diets of white shrimp (Litopenaeus vannamei Boone)
Sign Up to like & getrecommendations! Published in 2017 at "Aquaculture International"
DOI: 10.1007/s10499-017-0115-4
Abstract: The present study was conducted to evaluate the effects of partially replacing dietary fish meal (FM) with soy protein concentrate (SPC) on growth, body composition, digestive enzyme activities, and nutrient digestibility of white shrimp. Five… read more here.
Keywords: protein; fish meal; protein concentrate; white shrimp ... See more keywords
Digestibility of Quinoa (Chenopodium quinoa Willd.) Protein Concentrate and Its Potential to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model
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DOI: 10.1007/s11130-017-0626-1
Abstract: Quinoa protein concentrate (QPC) was extracted and digested under in vitro gastrointestinal conditions. The protein content of QPC was in the range between 52.40 and 65.01% depending on the assay used. Quinoa proteins were almost… read more here.
Keywords: zebrafish larvae; protein concentrate; quinoa; lipid peroxidation ... See more keywords
Reduction of whey protein concentrate antigenicity by using a combined enzymatic digestion and ultrafiltration approach
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2625-5
Abstract: The global interest in saving food resources is leading to recycle wasted-food materials to extract useful nutrients. In dairy industry, the recycling of whey proteins determines their utilization in the healthy-addressed foods, which, however, can… read more here.
Keywords: pepsin; protein concentrate; whey protein; digestion ultrafiltration ... See more keywords
Rheological and textural studies of arrowroot (Maranta arundinacea) starch–sucrose–whey protein concentrate gels
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3215-x
Abstract: The aim of this work was to study the effect of adding whey protein concentrate and sucrose on the rheological and textural properties of the gels obtained from arrowroot (Maranta arundinacea) starches. It was found… read more here.
Keywords: protein; arrowroot maranta; protein concentrate; rheological textural ... See more keywords
Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03785-8
Abstract: The aims of this research were to examine the effect of pH on extraction of proteins from sour cherry (Prunus cerasus L.) kernels, and to investigate the functional properties of the resulting protein concentrate. The… read more here.
Keywords: functional properties; extraction; protein concentrate; sour cherry ... See more keywords
Replacement of fish meal with soy protein concentrate in diet of juvenile rice field eel Monopterus albus
Sign Up to like & getrecommendations! Published in 2019 at "Aquaculture Reports"
DOI: 10.1016/j.aqrep.2019.100235
Abstract: Abstract Among plant protein sources, soy protein concentrate (SPC) has lower anti-nutritional factors and higher protein content. The aim of this study was to evaluate the effect of replacing fish meal in diet of rice… read more here.
Keywords: protein; fish meal; protein concentrate; rice field ... See more keywords
The effects of different levels of dietary fermented plant-based protein concentrate on growth, hematology and non-specific immune responses in juvenile olive flounder, Paralichthys olivaceus
Sign Up to like & getrecommendations! Published in 2018 at "Aquaculture"
DOI: 10.1016/j.aquaculture.2017.10.023
Abstract: Abstract An 8-week feeding trial was conducted to investigate the effects of dietary level of fermented plant-based protein concentrate (FPPC) as a fish meal (FM) replacer on growth, hematology, and non-specific immune responses in juvenile… read more here.
Keywords: based protein; hematology; fermented plant; protein concentrate ... See more keywords
Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate
Sign Up to like & getrecommendations! Published in 2019 at "Food Bioscience"
DOI: 10.1016/j.fbio.2018.11.003
Abstract: Abstract The giant squid (Dosidicus gigas) might be used as a raw material for a protein concentrate. However, it has been observed that colloidal systems formed from squid proteins have limited functionality. Therefore, several investigations… read more here.
Keywords: squid dosidicus; functional properties; giant squid; protein concentrate ... See more keywords