Cryo-protective effect of ice-binding peptides derived from collagen hydrolysates on the frozen dough and its ice-binding mechanisms

LWT ◽  
2020 ◽  
Vol 131 ◽  
pp. 109678 ◽  
Author(s):  
Hui Cao ◽  
Xiaozhu Zheng ◽  
Han Liu ◽  
Min Yuan ◽  
Tai Ye ◽  
...  
Keyword(s):  
Protective Effect ◽  
Frozen Dough ◽  
Ice Binding ◽  
Binding Peptides ◽  
Collagen Hydrolysates ◽  
Binding Mechanisms

Experimental and theoretical tools to elucidate the binding mechanisms of solid-binding peptides

2019 ◽  
Vol 52 ◽  
pp. 9-18 ◽  
Author(s):  
Rachit Bansal ◽  
Andrew Care ◽  
Megan S. Lord ◽  
Tiffany R. Walsh ◽  
Anwar Sunna
Keyword(s):  
Binding Peptides ◽  
Binding Mechanisms

Isolation of ice structuring collagen peptide by ice affinity adsorption, its ice-binding mechanism and breadmaking performance in frozen dough

2018 ◽  
Vol 42 (3) ◽  
pp. e12506 ◽  
Author(s):  
Cong Thanh Nguyen ◽  
Min Yuan ◽  
Jing Song Yu ◽  
Tai Ye ◽  
Hui Cao ◽  
...  
Keyword(s):  
Binding Mechanism ◽  
Affinity Adsorption ◽  
Frozen Dough ◽  
Collagen Peptide ◽  
Ice Binding

The protective effect of Leucosporidium-derived ice-binding protein (LeIBP) on bovine oocytes and embryos during vitrification

2020 ◽  
Vol 151 ◽  
pp. 137-143
Author(s):  
Wu-Sheng Sun ◽  
Hoon Jang ◽  
Hyo Jin Kwon ◽  
Ki Young Kim ◽  
Soo Bin Ahn ◽  
...  
Keyword(s):  
Protective Effect ◽  
Binding Protein ◽  
Ice Binding ◽  
Ice Binding Protein ◽  
Bovine Oocytes

scholarly journals Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology

2011 ◽  
Vol 20 (No. 6) ◽  
pp. 215-222 ◽  
Author(s):  
B. Hozová ◽  
J. Jančovičová ◽  
L. Dodok ◽  
V. Buchtová ◽  
L. Staruch
Keyword(s):  
Amino Acids ◽  
Protective Effect ◽  
Sensory Quality ◽  
Microbiological Quality ◽  
The Other ◽  
Sensory Profile ◽  
Total Count ◽  
Frozen Dough ◽  
Ph Values

The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of aw and pH values of the pastry produced from the freezer-stored dough (–18 ± 2°C). It has been found that the sensory quality is favourably affected by the addition of transglutaminase (TGM) in the amount of 4.5 mg/300 g of flour and on the other hand that the protective effect on lysine increases if the applied TGM concentration is higher (7.5 mg per 300 g of flour). The microbiological quality, the pH and aw values of dough, and the products have satisfied the criteria for the sanitary and hygienic requirements.  

scholarly journals Cryo‐protective effect of an ice‐binding protein derived from Antarctic bacteria

FEBS Journal ◽  
2016 ◽  
Vol 284 (1) ◽  
pp. 163-177 ◽  
Author(s):  
Marco Mangiagalli ◽  
Maya Bar‐Dolev ◽  
Pietro Tedesco ◽  
Antonino Natalello ◽  
Aleksei Kaleda ◽  
...  
Keyword(s):  
Protective Effect ◽  
Binding Protein ◽  
Antarctic Bacteria ◽  
Ice Binding ◽  
Ice Binding Protein

Protective effect of chitooligosaccharides on hydrogen peroxide-induced PC-12 cells death by inhibition of oxidative damage

2010 ◽  
Vol 34 (8) ◽  
pp. S27-S27
Author(s):  
Xueling Dai ◽  
Ping Chang ◽  
Ke Xu ◽  
Changjun Lin ◽  
Hanchang Huang ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Oxidative Damage ◽  
Protective Effect ◽  
Pc 12 Cells ◽  
Cells Death

Protective effect of Trypanosoma rangeli against infections with a highly virulent strain of Trypanosoma cruzi

1997 ◽  
Vol 2 (5) ◽  
pp. 482-487 ◽  
Author(s):  
Claudio Zuniga ◽  
Teresa Palau ◽  
Pilar Penin ◽  
Carlos Gamallo ◽  
Jose Antonio de Diego
Keyword(s):  
Trypanosoma Cruzi ◽  
Protective Effect ◽  
Virulent Strain ◽  
Trypanosoma Rangeli ◽  
Highly Virulent
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