[PDF][PDF] Meat and fermented meat products as a source of bioactive peptides
J Stadnik, P Kęska - Acta Scientiarum Polonorum Technologia …, 2015 - food.actapol.net
Bioactive peptides are short amino acid sequences, that upon release from the parent
protein may play different physiological roles, including antioxidant, antihypertensive …
protein may play different physiological roles, including antioxidant, antihypertensive …
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
X Luan, M Feng, J Sun - Food Research International, 2021 - Elsevier
This study investigated in vitro antioxidant activity of Lactobacillus plantarum CD101 and its
effect on antioxidant peptides formation in fermented sausage. The antioxidant substances …
effect on antioxidant peptides formation in fermented sausage. The antioxidant substances …
Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages
M Gallego, L Mora, E Escudero, F Toldrá - International journal of food …, 2018 - Elsevier
A wide variety of dry-fermented sausages are produced in European countries, where are
considered valued traditional products. An intense proteolysis takes place during the …
considered valued traditional products. An intense proteolysis takes place during the …
Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages
D Yu, M Feng, J Sun - Food Control, 2021 - Elsevier
This study aimed to investigate the influence of mixed starters (Lactobacillus plantarum
CD101 and Staphylococcus simulans NJ201) with a high protease activity on the …
CD101 and Staphylococcus simulans NJ201) with a high protease activity on the …
Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees
B Yang, H Yang, J Li, Z Li, Y Jiang - Food Chemistry, 2011 - Elsevier
The proteins of soy sauce lees (SSLP) were hydrolysed by Alcalase in the presence of
ultrasound or traditional water bath to obtain hydrolysates S2–S6. The analysis of protein …
ultrasound or traditional water bath to obtain hydrolysates S2–S6. The analysis of protein …
The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages
Q Chen, B Kong, Q Han, Q Liu, L Xu - Meat Science, 2016 - Elsevier
Abstract Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus sake and
Staphylococcus xylosus were evaluated to determine their role in the hydrolysis and …
Staphylococcus xylosus were evaluated to determine their role in the hydrolysis and …
Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility
The physicochemical changes of myofibrillar proteins, especially oxidation behaviour, were
measured to determine their mechanism of action on in vitro protein digestibility during …
measured to determine their mechanism of action on in vitro protein digestibility during …
Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage
Cantonese sausage proteins were classified into five fractions based on solubility. The alkali-
soluble protein was the major protein component of Cantonese sausage and increased …
soluble protein was the major protein component of Cantonese sausage and increased …
Volatile compounds of Cantonese sausage released at different stages of processing and storage
W Sun, Q Zhao, H Zhao, M Zhao, B Yang - Food Chemistry, 2010 - Elsevier
The volatile compounds of Cantonese sausage at different stages of processing and storage
were analysed by gas chromatography/mass spectrometry (GC/MS) with solid-phase …
were analysed by gas chromatography/mass spectrometry (GC/MS) with solid-phase …
Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of …
Protein hydrolysates as precursors of Maillard reaction were obtained via enzymatic
hydrolysis of mechanically deboned chicken residue (MDCR). The Maillard reaction …
hydrolysis of mechanically deboned chicken residue (MDCR). The Maillard reaction …