Improving Anti-Hypertensive Properties of Plant-Based Alternatives to Yogurt Fortified with Rice Protein Hydrolysate

2022 ◽  
Author(s):  
Prinya Wongsa ◽  
Kittikan Yuenyongrattanakorn ◽  
Waranya Pongvachirin ◽  
Anusara Auntalarok
Keyword(s):  
Protein Hydrolysate ◽  
Rice Protein

Melanogenesis effects of rice protein hydrolysate and its characteristic peptides Leu-Leu-Lys, Leu-Pro-Lys, and pyroGlu-Lys on UVB-induced human epidermal melanocyte cells

2020 ◽  
Vol 11 (10) ◽  
pp. 8757-8767
Author(s):  
Ruixue Zhang ◽  
Ying Wei ◽  
Mingliang Li ◽  
Muyi Cai ◽  
Ruizeng Gu ◽  
...  
Keyword(s):  
Molecular Mechanism ◽  
Protein Hydrolysate ◽  
Rice Protein ◽  
Epidermal Melanocyte

This study assessed the melanogenesis effects of rice protein hydrolysate (RPH) and explored the underlying molecular mechanism of its characteristic peptides.

Rice protein hydrolysate attenuates hydrogen peroxide induced apoptosis of myocardiocytes H9c2 through the Bcl-2/Bax pathway

2012 ◽  
Vol 48 (2) ◽  
pp. 736-741 ◽  
Author(s):  
Tao Yang ◽  
He Zhu ◽  
Hui Zhou ◽  
Qinlu Lin ◽  
Wenjian Li ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Protein Hydrolysate ◽  
Rice Protein ◽  
Induced Apoptosis

Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes

2021 ◽  
pp. 107348
Author(s):  
Li Lin ◽  
Xietian Yu ◽  
Yuchen Gao ◽  
Liping Mei ◽  
Zhijie Zhu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Protein Hydrolysate ◽  
Wheat Starch ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Rice Protein

Angiotensin-I converting enzyme (ACE) inhibitory tripeptides from rice protein hydrolysate: Purification and characterization

2013 ◽  
Vol 5 (4) ◽  
pp. 1684-1692 ◽  
Author(s):  
Jiwang Chen ◽  
Shanshan Liu ◽  
Ran Ye ◽  
Guangxia Cai ◽  
Bo Ji ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Purification And Characterization ◽  
Rice Protein ◽  
Angiotensin I Converting Enzyme ◽  
Ace Inhibitory

scholarly journals Kinetics of Hyaluronidase Inhibition by Rice (Oryza sativa L.) Protein Hydrolysate

2020 ◽  
Vol 10 (24) ◽  
pp. 9087
Author(s):  
Hui-Ju Chen ◽  
Fan-Jhen Dai ◽  
Siao-Ling Fan ◽  
Yu-Chun Huang ◽  
Chi-Fai Chau ◽  
...  
Keyword(s):  
Amino Acids ◽  
Inhibitory Activity ◽  
Protein Hydrolysate ◽  
Oryza Sativa L ◽  
Skin Aging ◽  
Protein Hydrolysates ◽  
Total Amino Acid ◽  
Competitive Reaction ◽  
Rice Protein

Research on the skin’s maintenance and protection against aging has gradually progressed toward phytocosmetics. This study investigated the in vitro hyaluronidase inhibitory activity of rice protein hydrolysate obtained by using bacterial amylase and protease against skin aging-related enzymes. Here, the molecular weights of rice protein hydrolysates were in the range 5–63 kDa. Every 100 g of a rice protein hydrolysate contains approximately 2960 mg of total amino acid, including essential amino acids (893 mg) and branched-chain amino acids (591 mg). A kinetic study showed that hyaluronidase inhibition by the rice protein hydrolysate occurs through a competitive reaction mechanism. Achieving effective hyaluronidase inhibitory activity, the rice protein hydrolysate had a half maximal inhibitory concentration of 7.61 mg/mL. Because hyaluronidase activity inhibition is crucial for treating skin aging, rice protein hydrolysates should be considered as cosmeceutical ingredients.

Effects of a Rice Protein Hydrolysate on Growth of CHO Cells and Production of Human Interferon-γ in a Serum-Free Medium

2001 ◽  
pp. 217-219 ◽  
Author(s):  
G. Baré ◽  
H. Charlier ◽  
L. De Nijs ◽  
F. Verhoeye ◽  
Yves-Jacques Schneider ◽  
...  
Keyword(s):  
Cho Cells ◽  
Protein Hydrolysate ◽  
Interferon Γ ◽  
Human Interferon ◽  
Serum Free Medium ◽  
Free Medium ◽  
Serum Free ◽  
Rice Protein

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

Fabrication and Characterization of Grifola frondosa Protein Hydrolysate-selenium Chelate

2020 ◽  
Vol 26 (1) ◽  
pp. 101-110
Author(s):  
Zi-Hong Chen ◽  
Bin Liu ◽  
Li-Na Zhao
Keyword(s):  
Protein Hydrolysate ◽  
Grifola Frondosa ◽  
Fabrication And Characterization
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