Ultrasound-assisted enzymatic protein hydrolysis in food processing: mechanism and parameters
J Qian, D Chen, Y Zhang, X Gao, L Xu, G Guan… - Foods, 2023 - mdpi.com
Ultrasound has been widely used as a green and efficient non-thermal processing
technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic …
technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic …
Exploring ultrasound‐assisted technique for enhancing techno‐functional properties of plant proteins: a comprehensive review
HFM Justino, IF dos Santos… - … Journal of Food …, 2024 - Wiley Online Library
The adoption of vegetarian diets has been increasingly embraced by individuals seeking to
improve their health and reduce their environmental impact. One concern regarding this …
improve their health and reduce their environmental impact. One concern regarding this …
Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into …
JS Cunha, FC Pacheco, CCN Martins… - Food Research …, 2024 - Elsevier
This work explored the impact of ultrasound (US) on the activity, stability, and
macrostructural conformation of cyclodextrin glycosyltransferase (CGTase) and how these …
macrostructural conformation of cyclodextrin glycosyltransferase (CGTase) and how these …
Improvement of the production of pequi almond (Caryocar brasiliense Camb.) protein hydrolysates through ultrasound-assisted enzymolysis: Impact on hydrolysis …
FR dos Santos, JS Cunha, FC Pacheco, I Andressa… - Process …, 2024 - Elsevier
This study investigated the kinetics of ultrasound (US)-assisted hydrolysis of pequi almond
protein (PAP) and the conformational and multifunctional characteristics of the hydrolysates …
protein (PAP) and the conformational and multifunctional characteristics of the hydrolysates …
Structural changes induced by ultrasound in proteases and their consequences on the hydrolysis of pumpkin seed proteins and the multifunctional properties of …
AFC Pacheco, FC Pacheco, GZ Pereira… - Food and Bioproducts …, 2024 - Elsevier
The effects of ultrasound (US)(40 kHz, 23.8 W/L) on commercial protease structures and
their impact on pumpkin seed protein (PSP) hydrolysis were evaluated, as well as the …
their impact on pumpkin seed protein (PSP) hydrolysis were evaluated, as well as the …
Pumpkin seed protein as a carrier for Astaxanthin: Molecular characterization of interactions and implications for stability
CA Lelis, JC Andrade, RC Lima, RAP Ribeiro… - Food Chemistry, 2025 - Elsevier
This study investigated pumpkin seed protein (PSP) as a carrier for astaxanthin (AST).
Interaction mechanisms revealed through fluorescence spectroscopy and molecular …
Interaction mechanisms revealed through fluorescence spectroscopy and molecular …
Impact of ultrasonic pretreatment on pumpkin seed protein: Effect on protease activities, protein structure, hydrolysis kinetics and functional properties
AFC Pacheco, FC Pacheco, GA Nalon… - Food Research …, 2024 - Elsevier
Adding value to food by-products, such as pumpkin seeds, is an important strategy for the
complete utilization of plant foods and advancing sustainability goals. This study aimed to …
complete utilization of plant foods and advancing sustainability goals. This study aimed to …
[HTML][HTML] Goat milk casein and protease sonication as a strategy to improve the proteolysis and functional properties of hydrolysates
ADB Guimarães, IS Magalhães, AAL Tribst… - Food Chemistry …, 2023 - Elsevier
This study investigated the impact of ultrasound (US) pretreatment on Alcalase and goat milk
casein (GMC) to enhance GMC proteolysis. We assess the degree of hydrolysis (DH), TCA …
casein (GMC) to enhance GMC proteolysis. We assess the degree of hydrolysis (DH), TCA …
Bibliometric analysis of pumpkin seed proteins: A review of the multifunctional properties of their hydrolysates and future perspectives
AFC Pacheco, FC Pacheco, JS Cunha, FR dos Santos… - Food Bioscience, 2024 - Elsevier
Population growth and the need for a healthy diet have motivated the search for alternative
protein sources. This need for natural resources can often be satisfied through strategies for …
protein sources. This need for natural resources can often be satisfied through strategies for …
Effect of different pretreatments on the hydrolysis efficiency and flavor of squid viscera (Dosidicus gigas)
H Cai, L Tao, Y Liu, D Sun, Q Ma, Z Yu… - International Journal of …, 2024 - Elsevier
In order to better utilize the proteins in squid viscera (Dosidicus gigas), the effects of different
pretreatments on the degree of hydrolysis (DH) and volatile compounds of hydrolysates …
pretreatments on the degree of hydrolysis (DH) and volatile compounds of hydrolysates …