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Value addition to Pongamia biodiesel industry through bioethanol production from pressed oil cake using Bacillus cereus

100%

Venkatesh K. H., Rao V. C.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

|

2020

|

tom 101

|

nr 2

2

Validation of a method for determining amino acids in acid hydrolysates of feeds

86%

Gasior R., Slusarczyk K., Szczypula M.

Annals of Animal Science

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2005

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tom 05

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nr 1

3

Antioxidant activity of hydrolysates prepared from flaxseed cake proteins using pancreatin

86%

Karamac M., Kulczyk A., Sulewska K.

Polish Journal of Food and Nutrition Sciences

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2014

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tom 64

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nr 4

4

Immunoreactive properties of pea protein extract and its trypsin hydrolysates

86%

Fraczek R. J., Kostyra E., Kostyra H., Krawczuk S.

Journal of Animal and Feed Sciences

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2007

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tom 16

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nr 3

472-484

5

The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages

72%

Bilska A., Rudzinska M., Kowalski R., Krysztofiak K.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2009

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tom 08

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nr 3

15-22

Background. Meat products belong to products particularly at risk of fat oxidation processes. One of the methods to prevent disadvantageous oxidative changes of lipids in food is the application of antioxidants. Material and methods. The experimental material consisted of fine - ground model sausages. Produced processed meats differed in terms of the presence and amount of acid and enzymatic soy hydrolysates (0.3% and 0.7%). The reference sample comprised processed meat product with no hydrolysate added. Model processed meat products were stored at 4°C for 29 days. The analyses included changes in peroxide value, changes in cholesterol and its oxidation products. Results. It was found that changes of peroxide value, 7α-OHC, 7β-OHC, α-epoxy-C, β-epoxy-C, 20α-OHC, 25-OHC and total oxisterols were statistically significantly af-fected, apart from storage time, also by the type and level of applied hydrolysates. The addition of enzymatic and acid hydrolysates to batter of experimental sausages effectively inhibited the process of fat oxidation. Conclusions. In samples with enzymatic hydrolysate an approx. 20% loss of initial cholesterol content was recorded. In contrast, in the other samples this loss amounted to approx. 10%. The process of cholesterol metabolism in tested processed meat products was affected by their storage time and the type of added hydrolysate. It was observed that the highest dynamics of cholesterol metabolism occurred in a sample with no hydrolysate added. The level of total oxisterols in the sample with no addition of hydrolysate was over two times higher than in samples with an addition of hydrolysate.

6

Immunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flour

72%

Majak I., Leszczynska J., Lacka A.

Biotechnology and Food Science

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2011

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tom 75

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nr 2

7

Equipment selection and modernization for producing flour products of whole-grain wheat with mollusc hydrolyzate additive

72%

Deyneka I., Kireeva E., Kramarenko D.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2014

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tom 14

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nr 1

8

Influence of pH and Cellic® CTec2 enzymes dose on the glucose yield after enzymatic hydrolysis of cellulose at 50 °C

72%

Marchwicka M.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2021

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tom 114

9

Antioxidative capacity of hydrolysates of hen egg proteins

72%

Graszkiewicz A., Zelazko M., Trziszka T., Polanowski A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

|

nr 4[A]

195-199

The antioxidant capacity as free radicals of 1,1 diphenyl-2-picryhydrazyl (DPPH) scavenger of egg white protein hydrolysate was investigated. Egg white protein precipitate obtained as a by-product in cystatin and lysozyme isolation was hydrolysed with bovine trypsin and then separated by means of RP-HPLC. Of ten fractions collected only no. 2 (0.195 μmol Trolox /mg) and no. 5 (0.186 μmol Trolox /mg) displayed a considerable free radicalscavenging capacity. The rechromatography of these fractions yielded four products of raised antioxidant activity: no. 2E (obtained from fraction no. 2) and no. 5E, 5F, 5H (obtained from fraction no. 5) which amounted to 0.482 μmol Trolox /mg and 0.584, 1.375, 1.200 μmol Trolox /mg, respectively.

10

Evaluation of the ACE-inhibitory activity of egg-white proteins degraded with pepsin

72%

Zambrowicz A., Timmer M., Eckert E., Trziszka T.

Polish Journal of Food and Nutrition Sciences

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2013

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tom 63

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nr 2

Increasing the potency of antihypertensive food-derived peptides is a critical and important step in the development of natural drugs for cardiovascular diseases prevention. We have proposed the egg-white protein precipitate (EWPP) obtained as a byproduct of cystatin and lysozyme isolation as a potential source of ACE-inhibitory peptides derived by pepsin digestion. The results indicated that hydrolysis of EWPP with pepsin produced the ACE inhibitory activity. During 3-h hydrolysis (DH: 38.3%), the IC50 value of EWPP hydrolysate was signifi cantly increased and fi nally reached IC50=643.1 μg/mL. This hydrolysate was further fractionated by RP-HPLC. The peptide fraction exhibiting the highest ACE inhibitory activity was rechromatographed. Three peptide subfractions exhibiting ACE-inhibitory activities of 69.0, 25.0, and 37.6 μg/mL were further characterised. In each of them, mixtures of peptides with different molecular masses were observed.

11

Wykorzystanie izolatow bialkowych sruty rzepakowej do produkcji hydrolizatow

72%

Jedrusek-Golinska A., Korczak J., Kmiecik D., Hes M., Gramza A.

Rośliny Oleiste - Oilseed Crops

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2003

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tom 24

|

nr 2

701-708

12

Chymotryptic hydrolysis of lentil meal proteins and characteristics of the resulting hydrolysates

72%

Karamac M., Rybarczyk A.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

|

nr 3

Lentil meal proteins were treated by chymotrypsin. Hydrolysis was controlled with the pH-stat method. Degree of hydrolysis (DH) was evaluated and after 120 min of the process amounted to 13%. SDS-PAGE and SE-HPLC methods were used to study molecular weight distribution of lentil meal proteins and their chymotryptic hydrolysates of DH 2%, 4%, 8% and 12%. Bands in the range of 21–66 kDa were predominant on the electrophoregram of lentil proteins. Chymotrypsin treatment resulted in releasing the hydrolysis products of both high molecular weight (62,000; 30,500 Da) molecules and small peptides (<6,500 Da). At the first stage of hydrolysis (DH 2.0%) intermediate products are formed, which are then further hydrolysed. Chromatographic separation confirmed the results of SDS-PAGE. Larger polypeptides and unhydrolysed proteins are present in hydrolysate of DH 12% but products of hydrolysis with molecular weight of 0.5–6.5 kDa are predominant. No simple correlation between degree of hydrolysis and intensity of bitterness and astringency sensation was noticed. Bitterness of hydrolysates was not high (2.25-2.35 a.u.).

13

The influence of additional enzymes treatment of corn and potato mix starches on filtration properties of hydrolysates

72%

Slominska L., Wisniewska D., Niedbach J.

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

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2004

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tom 07

|

nr 2

Starch hydrolysates were prepared by hydrolysis of potato and corn starch mixture with a heat-stable bacterial alpha amylase (Termamyl 120 LS) or with a heat-stable bacterial alpha amylase (Termamyl 120LS) and next with a fungal alpha amylase (Finizym 1600L). Additionally so-called filtration enzyme action was applied (Finizym, Neutrase, Lecitase, SP 348, Gammazym LPL). Introduction of these enzymatic preparations influenced on the increase of filtration rate of hydrolysates and decrease of their viscosity and transmittance value. Filtration enzyme did not influence on the carbohydrate composition.

14

Production of oat hydrolysates with a low degree of starch saccharification

72%

Gibinski M.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

|

nr 3

The manuscript presents methodology of obtaining a hydrolysate from ground oat grain under laboratory conditions. The methods applied involved the application of the enzymatic hydrolysis of starch with the use of a thermostable amylolytic preparation Nervanaze T. Parameters of the hydrolysis process were determined by means of acidic inactivation that enables obtaining an oat hydrolysate with a glucose equivalent DE 5.5±0.5 and 4-5% of health-promoting β-glucans applicable mainly as fat replacers.

15

Badania nad składem aminokwasowym i uzupełnianiem się białek produktów spożywczych z zastosowaniem ilościowej chromatografii bibułowej. Cz. III. Wyniki badań hydrolizatów produktów spożywczych

58%

Muszkatowa B.

Roczniki Państwowego Zakładu Higieny

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1963

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tom 14

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nr 3

16

Maltodekstryny jako skrobiowe zamienniki tluszczu

51%

Gibinski M., Korus J.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

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2006

|

nr 239

303-318

17

Warunki biosyntezy kwasu propionowego na pozywce wielosubstratowej

44%

Babuchowski A.

Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

|

1995

|

tom 28,Suppl.A

1-105

Ograniczanie wyników

Value addition to Pongamia biodiesel industry through bioethanol production from pressed oil cake using Bacillus cereus

Validation of a method for determining amino acids in acid hydrolysates of feeds

Antioxidant activity of hydrolysates prepared from flaxseed cake proteins using pancreatin

Immunoreactive properties of pea protein extract and its trypsin hydrolysates

The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages

Immunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flour

Equipment selection and modernization for producing flour products of whole-grain wheat with mollusc hydrolyzate additive

Influence of pH and Cellic® CTec2 enzymes dose on the glucose yield after enzymatic hydrolysis of cellulose at 50 °C

Antioxidative capacity of hydrolysates of hen egg proteins

Evaluation of the ACE-inhibitory activity of egg-white proteins degraded with pepsin

Wykorzystanie izolatow bialkowych sruty rzepakowej do produkcji hydrolizatow

Chymotryptic hydrolysis of lentil meal proteins and characteristics of the resulting hydrolysates

The influence of additional enzymes treatment of corn and potato mix starches on filtration properties of hydrolysates

Production of oat hydrolysates with a low degree of starch saccharification

Badania nad składem aminokwasowym i uzupełnianiem się białek produktów spożywczych z zastosowaniem ilościowej chromatografii bibułowej. Cz. III. Wyniki badań hydrolizatów produktów spożywczych

Maltodekstryny jako skrobiowe zamienniki tluszczu

Warunki biosyntezy kwasu propionowego na pozywce wielosubstratowej