Keywords: درجه هیدرولیز; DH; degree of hydrolysis; ACE; angiotensin-Ð converting enzyme; DTNB; 5,5â²-Dithiobis(2-nitrobenzoic acid); ANS; 1-anilino-8-naphthalene sulfonate; HHL; Hippuryl-His-Leu; MTT; 3-(4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide; DMSO; dimethyl
مقالات ISI درجه هیدرولیز (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: درجه هیدرولیز; Functional foods; Bioactive peptides; Whey proteins; Downstream process; Industrial scale-up; Peptide enrichment techniques; FOSHU; Foods for Specified Health Uses; PDCAAS; protein digestibility corrected amino acid score; BCAAs; branched-chain amino acid
Keywords: درجه هیدرولیز; ACE; angiotensin converting enzyme; AO; acridine orange; BAD; Bcl-2-associated death promoter; BAX; BCL2-associated X protein; B cells; B lymphocytes; Bcl-2; B-cell lymphoma 2; CCL18; chemokine (CC motif) ligand 18; CD; cluster of differentiation; CDK2; c
Keywords: درجه هیدرولیز; DCTA; Diffusion and Coalescence Time Analyzer; DH; degree of hydrolysis; MW; molecular weight; HP; hydrophobicity; PVOH; polyvinyl-alcohol; PGPR; polyglycerol-polyricinoleate; IAS; interfacial active substances; WOW; water in oil in water; Double emulsion
Keywords: درجه هیدرولیز; Partially debranched starch; Waxy rice starch; Degree of hydrolysis; Physicochemical properties; Gelling property;
Keywords: درجه هیدرولیز; Weld-bonding; Degree of hydrolysis; Deterioration; Structural adhesive; Fracture mode; High temperature/humidity;
Keywords: درجه هیدرولیز; Protein network structure; Cooking quality; In-vitro protein digestion; Trypsin inhibitory activity; Sensory analysis; °H; degree of hydrolysis; DTE; dithioerythritol; F; faba; LT; low temperature; OCT; optimal cooking time; SDS; sodium dodecyl sulphate;
Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates
Keywords: درجه هیدرولیز; Pig skin; Collagen hydrolysate; Degree of hydrolysis; Microfluidisation; Functionality; Structural properties;
Keywords: درجه هیدرولیز; ANOVA; analysis of variance; CFU; colony forming units; DM; dry matter; DHA; docosahexaenoic acid; DoH; degree of hydrolysis; EAA; essential amino acids; EPA; eicosapentaenoic acid; FAME; fatty acid methyl ether; GC-FID; gas chromatograph-flame ionization
Keywords: درجه هیدرولیز; CB; Canavalia brasiliensis; DH; degree of hydrolysis; DM; dry matter; LP; Lablab purpureus; PVU, RVU and WVU; pink, red and white Vigna unguiculata; Tropical legumes; In vitro hydrolysis; Protein; Soaking treatment; Heating treatment;
Keywords: درجه هیدرولیز; Aα137-141; α137-141 area peak; BH; bovine hemoglobin; BHT; butylated hydroxytoluene; Cα137-141; α137-141 concentration; CBH; bovine hemoglobin concentration; CFU; colony-forming unit; DH; degree of hydrolysis; MA; match angle; MT; match thresh
Keywords: درجه هیدرولیز; Concentration; Peptides; Degree of hydrolysis; Antioxidant capacity; Amino acids
Keywords: درجه هیدرولیز; Antioxidant peptides; Degree of hydrolysis; Identification; Fish by-products; Marine organisms; Proteases
Keywords: درجه هیدرولیز; CGM; corn gluten meal; CPH; corn protein hydrolysates; A + F; Alcalase + Flavourzyme; F + A; Flavourzyme + Alcalase; DH; degree of hydrolysis; RPC; reversed phase chromatography; Corn gluten meal; Hydrolysis; Antioxidant property; Purification; Pe
Keywords: درجه هیدرولیز; Concentrated systems; Flavourzyme; Gluten hydrolysis; Protamex; Wheat flour; DH%; degree of hydrolysis; SWG; self-washed gluten from Ibis wheat flour; VWG; vital wheat gluten; VWGÂ +Â starch; vital wheat gluten plus added starch; WFG; gluten present in Ib
Keywords: درجه هیدرولیز; Gastric digestion; Pepsin; Whey protein isolate; Egg white protein; Protein gel; WPI; whey protein isolate; EWP; egg white protein; SD; standard deviation; DH; degree of hydrolysis; MW; molecular weight; SEC; size-exclusion chromatography; SGF; simulated
Keywords: درجه هیدرولیز; MCP; metal-chelating peptides; IMAC; immobilized metal affinity chromatography; RP-HPLC; reversed-phase high-performance liquid chromatography; ESI-MS; electrospray ionization mass spectrometry; RPH; rapeseed protein hydrolysates; ECT; EDTA complexing tit
Keywords: درجه هیدرولیز; ACU; azocasein unit; ALP1; alkaline protease 1; CCD; central composite design; DH; degree of hydrolysis; DPP4; dipeptidyl peptidase 4; DPP5; dipeptidyl peptidase 5; DTT; dithiothreitol; h; concentration of free amino groups; htot; maximum concentration of
Keywords: درجه هیدرولیز; CGM; corn gluten meal; DH; degree of hydrolysis; MPU; multi-frequency power ultrasound; SFPU; sweeping frequency and pulsed ultrasound; Corn gluten meal; Ultrasound; Enzymolysis; Kinetics; Thermodynamics;
Keywords: درجه هیدرولیز; ABTS; 2,2â²-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid); DPPH; 1,1-diphenyl-2-picrylhydrazyl; WSPE; Water soluble peptide extract; HCA; Hierarchical cluster analysis; Antioxidant activity; Peptides; Probiotics; Degree of hydrolysis; Antimutagenic
Keywords: درجه هیدرولیز; Alc; Alcalase; E. coli; Escherichia coli; B. subtilis; Bacillus subtilis; DH; degree of hydrolysis; DPPH; 2,2-diphenyl-1-picrylhydrazyl; Flv; Flavourzyme; GlcN; glucosamine; Gln; glutamine; HepG2; human hepatocarcinoma cells; MALDI-TOF-MS; Matrix-assisted
Interactions in water in oil in water double emulsions: Systematical investigations on the interfacial properties and emulsion structure of the outer oil in water emulsion
Keywords: درجه هیدرولیز; PVOH; polyvinyl-alcohol; PGPR; polyglycerol-polyricinoleate; NaCl; sodium chloride; WOW; water in oil in water; CM; colloid mill; HPH; high pressure homogenization; NMR; nuclear magnetic resonance; DSC; differential scanning calorimetry; MW; molecular wei
Bioactive properties of Agaricus bisporus and Terfezia claveryi proteins hydrolyzed by gastrointestinal proteases
Keywords: درجه هیدرولیز; Antioxidant activity; Antibacterial activity; Bioactive peptide; Degree of hydrolysis; Mushroom; O-Phthaldialdehyde CID: 4807; Beta-mercaptoethanol CID: 1567; Linoleic acid CID: 3931; EDTA disodium salt: 8759;
Comparison of the influence of pH on the selectivity of free and immobilized trypsin for β-lactoglobulin hydrolysis
Keywords: درجه هیدرولیز; β-Lg; β-lactoglobulin; α-La; α-lactalbumin; MITR; monolith-based immobilized trypsin reactor; HCCA; α-cyano-4-hydroxycinnamic acid; DHAP; 2,5-dihydroxyacetophenone; BAEE; Nα-benzoyl-l-arginine ethyl ester; DH; degree of hydrolysis; β-lactoglobulin;
Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon (Acipenser sinensis) by using papain enzyme
Keywords: درجه هیدرولیز; Sturgeon; Fish protein hydrolysate; Degree of hydrolysis; Functional properties; Papain;
Optimization of liquid fermentation conditions for biotransformation zein by Cordyceps militaris 202 and characterization of physicochemical and functional properties of fermentative hydrolysates
Keywords: درجه هیدرولیز; Zein; Degree of hydrolysis; Cordyceps militaris 202; Functionality;
Evaluation of fish protein hydrolysates in juvenile African catfish (Clarias gariepinus) diets
Keywords: درجه هیدرولیز; By-product utilisation; Body composition; Fish processing waste; Sustainable aquaculture; Non-specific immunity; Immunoglobulin; ADC; apparent digestibility coefficient; ANOVA; analysis of variance; AOAC; Association of Official Analytical Chemists; CF; c
Characterization of protein hydrolysates from blue whiting (Micromesistius poutassou) and their application in beverage fortification
Keywords: درجه هیدرولیز; BHT; Butylated hydroxytoluene; BWSPH; Blue whiting soluble protein hydrolysate; DH; Degree of hydrolysis; DPPH; 1, 1-diphenyl-2-picrylhydrazyl; EAA; Essential amino acids; EAI; Emulsion activity index; EDTA; Ethylenediaminetetraacetic acid; ESI; Emulsion
In vitro prediction of digestible protein content of marine microalgae (Nannochloropsis granulata) meals for Pacific white shrimp (Litopenaeus vannamei) and rainbow trout (Oncorhynchus mykiss)
Keywords: درجه هیدرولیز; Degree of hydrolysis; Fish; Microalgae; Nannochloropsis; Protein digestibility; Shrimp;
Peptide composition and dipeptidyl peptidase IV inhibitory properties of β-lactoglobulin hydrolysates having similar extents of hydrolysis while generated using different enzyme-to-substrate ratios
Keywords: درجه هیدرولیز; Enzyme-to-substrate ratio; Degree of hydrolysis; β-Lactoglobulin; Peptide identification; DPP-IV inhibition; Elastase;
In-situ and real-time monitoring of enzymatic process of wheat gluten by miniature fiber NIR spectrometer
Keywords: درجه هیدرولیز; Wheat gluten; Enzymatic; In-situ monitoring; Degree of hydrolysis; Peptide content; ACE inhibitory activity;
Effect of ultrasound pre-treatment on the characterization and properties of collagen extracted from soft-shelled turtle (Pelodiscus sinensis)
Keywords: درجه هیدرولیز; Acid-soluble collagen; Soft-shelled turtle calipash; In-vitro digestion; Degree of hydrolysis; Antioxidant activity;
Contributions of molecular size, charge distribution, and specific amino acids to the iron-binding capacity of sea cucumber (Stichopus japonicus) ovum hydrolysates
Keywords: درجه هیدرولیز; SCO; sea cucumber ova; SCOHs; sea cucumber ovum hydrolysates; DH; degree of hydrolysis; HPLC; High Performance Liquid Chromatography; UV-Vis; UV-visible; FTIR; Fourier transform infrared spectroscopy; Asp; aspartic acid; Arg; arginine; His; histidine;
In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids
Keywords: درجه هیدرولیز; WPI; whey protein isolate; WP; whey proteins; FFA; free fatty acids; SSF; simulated salivary fluid; eSSF; electrolyte mix in the SSF; SGF; simulated gastric fluid; eSGF; electrolyte mix in the SGF; SIF; simulated intestinal fluid; eSIF; electrolyte mix in
Boarfish protein recovery using the pH-shift process and generation of protein hydrolysates with ACE-I and antihypertensive bioactivities in spontaneously hypertensive rats
Keywords: درجه هیدرولیز; ACE-I; angiotensin-I-converting enzyme; BPH; Boarfish protein hydrolysate; DMSO; dimethylsulfoxide; DH; degree of hydrolysis; IDA; information-dependent acquisition; EFSA; European Food Safety Authority; pI; isoelectric point; TAC; total allowable catch;;
Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products
Keywords: درجه هیدرولیز; Enzymatic hydrolysis; Fish protein hydrolysates; Critical micelle concentration; Sensory evaluation; Bitter taste; Hydrophobic peptide fraction; Degree of hydrolysis; Molecular weight distribution
Amaranth peptides with antithrombotic activity released by simulated gastrointestinal digestion
Keywords: درجه هیدرولیز; Amaranth protein isolate; Gastrointestinal digestion; Antithrombotic activity; Absorption by Caco 2 cell culture; Bioactive peptides; TEER; transepithelial electrical resistance; DH%; degree of hydrolysis; MTT; methyl tetrazolium assay; AF; active fractio
Identification and characterization of two novel α-glucosidase inhibitory oligopeptides from hemp (Cannabis sativa L.) seed protein
Keywords: درجه هیدرولیز; α-Glucosidase inhibitory activity; Amino acid composition; Hemp seed; Hydrophobic value; Protein hydrolysate; Structural identification; HSP; hemp seed protein; DH; degree of hydrolysis; HAA; hydrophobic amino acids; EAA; essential amino acids; BCAA; bra
Optimization of hydrolysis condition of blood meal by Bacillus subtilis with response surface methodology
Keywords: درجه هیدرولیز; Bacillus subtilis; Blood meal; Degree of hydrolysis; Degradation; Response surface methodology
Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme
Keywords: درجه هیدرولیز; Peanut proteins; Degree of hydrolysis; Molecular weight distribution; Non-covalent bonding; Peptide aggregation;
Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules
Keywords: درجه هیدرولیز; Fish oil microcapsules; Soy protein isolate; Limited hydrolysis; Glycosylation; Oxidative stability; SPI; soybean protein isolate; Md; maltodextrin; DE; dextrose equivalent; PDI; polydispersity index; SEM; scanning electron microscope; MEE; microencapsula
The Cortez flounder Paralichthys aestuarius as a candidate species for aquaculture: First report on growth in captivity in response to varying dietary protein levels
Keywords: درجه هیدرولیز; Paralichthys aestuarius; Biological performance; Dietary protein; Degree of hydrolysis
Effects of different protein hydrolysate products and levels on growth, survival rate and digestive capacity in Asian seabass (Lates calcarifer Bloch) larvae
Keywords: درجه هیدرولیز; PH; protein hydrolysate; FM; fish muscle; SM; squid mantle; SB; soybean meal; A; Alcalase; P; pepsin; C; combination of pepsin and Alcalase; DH; degree of hydrolysis; AG; amino acid group; FAA; free amino acid; dph; days post hatch; ef-1α; elongation fac
Microstructure and inter-molecular forces involved in gelation-like protein hydrolysate from neutrase-treated male gonad of scallop (Patinopecten yessoensis)
Keywords: درجه هیدرولیز; Scallop gonad; Neutrase; Gel properties; Protein hydrolysate; Inter-molecular forces; Texture analyzer; SMGHs; scallop male gonad hydrolysates; PG; propylene glycol; 2-ME; 2-mercaptoethanol; DTT; dithiothreitol; NEM; N-ethylmaleimide; DH; degree of hydrol
Antioxidant activity of enzymatic hydrolysates from eggshell membrane proteins and its protective capacity in human intestinal epithelial Caco-2 cells
Keywords: درجه هیدرولیز; ESM; eggshell membrane; H2O2; hydrogen peroxide; GSH; glutathione; ROS; reactive oxygen species; DH; degree of hydrolysis; BSA; bovine serum albumin; MWCO; molecular weight cutoff; TCA; trichloroacetic acid; FBS; foetal bovine serum; CAA; cellular antioxi
Antioxidant activity of bovine casein hydrolysates produced by Ficus carica L.-derived proteinase
Keywords: درجه هیدرولیز; Ficus carica L.; Sodium caseinate; β-Casein; Degree of hydrolysis; Bioactive peptides; Antioxidant activity; ORACFL assay; Mass spectrometry;
Selective concentration of EPA and DHA using Thermomyces lanuginosus lipase is due to fatty acid selectivity and not regioselectivity
Keywords: درجه هیدرولیز; Thermomyces lanuginosus; Lipase; Degree of hydrolysis; EPA; DHA; 13C NMR;
Optimized antioxidant peptides fractions preparation and secondary structure analysis by MIR
Keywords: درجه هیدرولیز; FG; food grade; RSM; response surface methodology; MW; molecular weight; MIR; mid-infrared spectroscopy; DPPH; 2,2-diphenyl-1-picrylhydrazyl; DH; degree of hydrolysis; OFAT; one-factor-at-a-time; SD; standard deviation; ANOVA; analysis of variance; MWCO;
Angiotensin-I converting enzyme (ACE) inhibitory tripeptides from rice protein hydrolysate: Purification and characterization
Keywords: درجه هیدرولیز; ACE; angiotensin-I converting enzyme; BV; bed volume; DH; degree of hydrolysis; HA; hippuric acid; HHL; hippuryl-histidine-leucine; HPLC; high performance liquid chromatography; PTH; phenylthiohydantoin; RP-HPLC; reversed phase high performance liquid chr
Preparation of sesame peptide and evaluation of antibacterial activity on typical pathogens
Keywords: درجه هیدرولیز; DH; degree of hydrolysis; ED; enzyme dosage; EMR; enzymatic membrane reactor; SPI; sesame protein isolate; SP; sesame peptide; TMP; transmembrane pressure; UF; ultrafiltration; Sesame peptide; Bacteriostat; Enzyme membrane reactor; Ultrafiltration; Antiba