Wyniki wyszukiwania

1

Immunolocalization of disorganized muscle protein-1 in different life stages of human lymphatic flariid, Brugia malayi

100%

Kushwaha V., Sahasrabuddhe A. A., Murthy P. K.

Acta Parasitologica

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2020

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tom 65

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nr 4

2

Characteristics of main protein fractions in male turkey meat

100%

Radomyski T.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2000

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tom 03

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nr 1

The characteristics of chemical composition and main protein farctions of deboned turkey meat is presented. It can be concluded that the functional properties of that meat can be more influenced by the total content of protein and the degree of fiber disintegration than by differences in the contents of any specific protein fraction.

3

Meat and fermented meat products as a source of bioactive peptides

84%

Stadnik J., Keska P.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2015

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tom 14

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nr 3

Bioactive peptides are short amino acid sequences, that upon release from the parent protein may play different physiological roles, including antioxidant, antihypertensive, antimicrobial, and other bioactivities. They have been identified from a range of foods, including those of animal origin, e.g., milk and muscle sources (with pork, beef, or chicken and various species of fish and marine organism). Bioactive peptides are encrypted within the sequence of the parent protein molecule and latent until released and activated by enzymatic proteolysis, e.g. during gastrointestinal digestion or food processing. Bioactive peptides derived from food sources have the potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an overview of the muscle-derived bioactive peptides, especially those of fermented meats and the potential benefits of these bioactive compounds to human health.

4

Effect of protein changes on pork tenderness

84%

Iwanska E., Pospiech E., Mikolajczak B., Grzes B., Lyczynski A., Czyzak-Runowska G.

Annals of Animal Science. Supplement

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2005

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nr 2

5

Changes in collagen content of cured and cooked meat

84%

Grzes B., Pospiech E., Dolata K., Stefanska D.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

6

Technological effect of plastification on changes in the macrostructure of meat

67%

Dolata W., Krzywdzinska-Bartkowiak M., Wajdzik J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2005

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tom 08

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nr 3

7

Muscle proteins and their changes in the process of meat tenderization

67%

Pospiech E., Grzes B., Lyczynski A., Borzuta K., Szalata M., Mikolajczak B.

Animal Science Papers and Reports. Supplement

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2003

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tom 21

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nr 1

8

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Muscle cathepsins of marine fish and invertebrates

51%

Kolodziejska I., Sikorski Z. E.

Polish Journal of Food and Nutrition Sciences

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1995

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tom 04

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nr 3

Muscle proteases are located mainly in the lysosomes, in the sarcoplasm, and in the extracellular matrix of the connective tissue surrounding each cell. The lysosomal proteases, cathepsins, have optimum activity in the acidic range, although many of them retain high activity also 1 or 2 pH units away from the optimum value. Among the cathepsins there are endopeptidases and exopeptidases. Most cathepsins hydrolyse several proteins of the myofibrils. The major protease of the lysosomes in fish and squid muscles is cathepsin D, an aspartyl endoproteinase. Although it is present in the muscle fibre itself, its generally rather low activity at low temperature limits its significance in tenderization of refrigerated fish of most species. Cathepsin L, a cysteinyl protease, is involved in autolysis and softening in matured chum salmon. Cathepsin B, a cysteinyl carboxypeptidase, is capable to attack also some myofibrillar proteins. Cathepsin A or carboxypeptidase A, and cathepsin C, a dipeptidyl hydrolase and dipeptidyl transferase, contribute to the hydrolysis of muscle proteins in a concerted action with the other cathepsins.

Ograniczanie wyników

Immunolocalization of disorganized muscle protein-1 in different life stages of human lymphatic flariid, Brugia malayi

Characteristics of main protein fractions in male turkey meat

Meat and fermented meat products as a source of bioactive peptides

Effect of protein changes on pork tenderness

Changes in collagen content of cured and cooked meat

Technological effect of plastification on changes in the macrostructure of meat

Muscle proteins and their changes in the process of meat tenderization

Muscle cathepsins of marine fish and invertebrates