4.7 Article

Optimization of ultrasound assisted extraction of abalone viscera protein and its effect on the iron-chelating activity

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review

Shima Momen et al.

Summary: This review explores the use of alkaline treatments for protein extraction and functional modification, revealing significant enhancement of protein solubility, emulsifying, foaming, gelation, and bioactive compound binding properties. Alkaline treatment can also be used for co-assembling proteins with different solubilities, leading to the fabrication of soluble hybrid nanoparticles through structural interactions.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Biotechnology & Applied Microbiology

Effects of simultaneous dual-frequency divergent ultrasound-assisted extraction on the structure, thermal and antioxidant properties of protein from Chlorella pyrenoidosa

Hongjia Lian et al.

Summary: The study investigated the effects of simultaneous dual-frequency divergent ultrasound-assisted extraction on the yield, structure, thermal, and antioxidant activities of protein from Chlorella pyrenoidosa. The optimal extraction conditions significantly increased the extraction rate of protein and improved its antioxidant properties, indicating the potential for enhanced utilization in the field of bioactive materials.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2021)

Review Food Science & Technology

Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability

Wenfei Wu et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Food Science & Technology

Antioxidant Activities of Hydrolysates from Abalone Viscera Using Subcritical Water-Assisted Enzymatic Hydrolysis

Peishan Zheng et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

Review Food Science & Technology

Whole soybean protein extraction processes: A review

K. E. Preece et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

Article Biochemistry & Molecular Biology

Effect of ultrasound assisted extraction on the physicochemical and functional properties of collagen from soft-shelled turtle calipash

Ye Zou et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Food Science & Technology

Identification of iron-chelating peptides from Pacific cod skin gelatin and the possible binding mode

Wenfei Wu et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Article Food Science & Technology

Amino acid composition and in vitro antioxidant and cytoprotective activity of abalone viscera hydrolysate

Jae-Young Je et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

Article Food Science & Technology

Isolation and characterization of zinc-chelating peptides from wheat germ protein hydrolysates

Ke-Xue Zhu et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

Article Food Science & Technology

Optimization of ultrasound-assisted extraction process of perilla seed meal proteins

Jianfei Zhu et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2012)

Review Food Science & Technology

A Review on Rice Bran Protein: Its Properties and Extraction Methods

Cynthia Fabian et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)

Article Biochemistry & Molecular Biology

Purification of an iron-binding nona-peptide from hydrolysates of porcine blood plasma protein

Seung-Hwan Lee et al.

PROCESS BIOCHEMISTRY (2009)

Article Chemistry, Applied

Physicochemical and textural properties of heat-induced pea protein isolate gels

P. J. Shand et al.

FOOD CHEMISTRY (2007)