Search Results - "OTTE, Jeanette"

Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides by Zhang, Yuhao, Olsen, Karsten, Grossi, Alberto, Otte, Jeanette

“…•Alcalase and collagenase degraded collagen type I completely, other enzymes only to some extent.•Pretreatment by boiling for 5min improved the hydrolysis with…”
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Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution by Damgaard, Trine, Lametsch, René, Otte, Jeanette

“…The antioxidative capacity of six different tissue hydrolysates (porcine colon, heart and neck and bovine lung, kidney and pancreas) were tested by three…”
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Purification and characterization of angiotensin-converting enzyme-inhibitory peptides from Nile tilapia (Oreochromis niloticus) skin gelatine produced by an enzymatic membrane reactor by Thuanthong, Mantaka, De Gobba, Cristian, Sirinupong, Nualpun, Youravong, Wirote, Otte, Jeanette

“…•Collagen was hydrolysed to <1.2kDa peptides in an enzyme membrane reactor.•The hydrolysate exhibited ACE-inhibitory activity.•Novel ACE-inhibitory peptides…”
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Antioxidant capacity of hydrolyzed porcine tissues by Damgaard, Trine D., Otte, Jeanette A. H., Meinert, Lene, Jensen, Kirsten, Lametsch, René

“…The antioxidative capacity of seven different porcine tissue hydrolysates (colon, appendix, rectum, pancreas, heart, liver, and lung) were tested by four…”
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High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation by Grossi, Alberto, Gkarane, Vasiliki, Otte, Jeanette A., Ertbjerg, Per, Orlien, Vibeke

“…► A novel SDS zymography protocol for detection of cathepsin activity was established. ► Cathepsins activity increased after high pressure (HP) treatment and…”
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Bioactive peptides from caseins released by cold active proteolytic enzymes from Arsukibacterium ikkense by DE GOBBA, Cristian, TOMPA, Gorazd, OTTE, Jeanette

“…Proteolytic enzymes secreted by the cold-adapted microorganism Arsukibacterium ikkense were tested for their ability to degrade caseins at low temperature and…”
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Cross-Linking of Whey Proteins by Enzymatic Oxidation by Otte, Jeanette, Qvist, Karsten Bruun

“…The applicability of enzymatic oxidation for polymerization of whey proteins [in whey protein isolate (WPI)] has been investigated, using three different…”
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Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins by Abdel-Hamid, Mahmoud, Otte, Jeanette, De Gobba, Cristian, Osman, Ali, Hamad, Essam

“…Buffaloes' milk, which is consumed in many parts of the world, is a little-explored source of bioactive peptides. The angiotensin converting enzyme…”
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Antibacterial peptides generated by Alcalase hydrolysis of goat whey by Osman, Ali, Goda, Hanan A., Abdel-Hamid, Mahmoud, Badran, Sanaa M., Otte, Jeanette

“…Goat whey hydrolysates were produced from goat whey using Alcalase® from Bacillus licheniformis. The goat whey hydrolysate (GWH) with the highest degree of…”
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Kinetics of vitamin B12 thermal degradation in cow's milk by Ceribeli, Caroline, Otte, Jeanette, Cardoso, Daniel Rodrigues, Ahrné, Lilia Maria

“…Cow's milk containing approximately 0.54 μg of B12/100 g of milk is an important source of B12 in our diets. Although some studies have reported the effects of…”
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Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes by Yang, Shuailing, Suwal, Shyam, Andersen, Ulf, Otte, Jeanette, Ahrné, Lilia

“…To modify the structure of milk fat globules (MFGs), raw milk (RM) with native MFGs, and milk with small (MS) and large (ML) MFGs, were subjected to moderate…”
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Plastein from hydrolysates of porcine hemoglobin and meat using Alcalase and papain by Li, Qian, Fu, Yu, Zhang, Longteng, Otte, Jeanette, Lametsch, René

“…•Porcine hemoglobin was a better substrate for plastein than meat.•Alcalase was more effective to induce plastein formation than papain.•Hydrophobic…”
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Impact of non-thermal pasteurization technologies on vitamin B12 content in milk by Ceribeli, Caroline, Otte, Jeanette, Walkling-Ribeiro, Markus, Cardoso, Daniel Rodrigues, Ahrné, Lilia M.

“…Limited studies have reported on the effect of non-thermal processing technologies on vitamin B12, an essential vitamin that does not occur in many plant based…”
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Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions by Sabeena Farvin, K.H., Andersen, Lisa Lystbæk, Otte, Jeanette, Nielsen, Henrik Hauch, Jessen, Flemming, Jacobsen, Charlotte

“…•In a cod protein hydrolysate the fraction <3kDa contained the highest amount of free amino acids.•All sub-fractions showed high Fe2+ chelating…”
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Antioxidant peptides from goat milk protein fractions hydrolysed by two commercial proteases by De Gobba, Cristian, Espejo-Carpio, F. Javier, Skibsted, Leif H., Otte, Jeanette

“…Goats' milk microfiltration fractions were hydrolysed with subtilisin or trypsin, or both, and tested for 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic…”
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Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin by Timón, María L., Andrés, Ana I., Otte, Jeanette, Petrón, María J.

“…The effect of the addition of rennet from different origin (animal, plant and microbial) on the release of potential antioxidant peptides was evaluated in hard…”
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Dissociation and reduction of covalent β-lactoglobulin–quinone adducts by dithiothreitol, tris(2-carboxyethyl)phosphine, or sodium sulfite by Jongberg, Sisse, Lund, Marianne N., Otte, Jeanette

“…Covalent protein–phenol adducts, generated by reaction of protein nucleophiles with quinones, have recently attracted increased attention because the…”
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Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties by Yang, Shuailing, Liu, Guanchen, Munk, Daniel M.E., Qin, Zihan, Petersen, Mikael A., Cardoso, Daniel R., Otte, Jeanette, Ahrné, Lilia

“…In this study, we compare the effects of single- and double-cycle HP treatments at 600 MPa on inactivation of the natural microflora and physicochemical…”
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Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages by Li, Qian, Liu, Jing, Cao, Lichuang, Zhang, Longteng, Bredie, Wender L. P., Otte, Jeanette, Lametsch, René

“…Valorization of slaughtering side streams is considered as an important research topic. To investigate the sensory and antioxidant effects of modified…”
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Self-assembly of partially hydrolysed α-lactalbumin by Ipsen, Richard, Otte, Jeanette

“…Hydrolysis of the whey protein α-lactalbumin with a specific serine protease has been shown to result in regular nanotubes of approximately 20 nm in outer…”
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