Nutritional Value of Veal Bone Hydrolysate

Linder, Michel; Rozan, Pascale; Kossori, Radia Lamghari El; Fanni, Jacques; Villaume, Christian; Méjean, L.; Parmentier, Michel

doi:10.1111/j.1365-2621.1997.tb04396.x

Cited by 21 publications

(15 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…19 In order to assess whether the combination of proteins with TA could affect their further hydrolysis by digestive enzymes, some experiments were designed using in vitro digestion by pH-stat, which is a widely recognized method used to evaluate the hydrolysis of proteins by digestive enzymes. 43,44 Under the conditions utilized in the assays, only BSA showed a reduced hydrolysis and an amino acid release when the amount of TA in the reaction mixture was increased ( Tables 1 and 2). Such a result could be explained by the high affinity of this protein for tannins, 36 together with its high solubility.…”

Section: Discussionmentioning

confidence: 99%

Effect of tannic acid on in vitro enzymatic hydrolysis of some protein sources

Martı́nez

Moyano

2003

J Sci Food Agric

View full text Add to dashboard Cite

The pH-stat system has been used to assess the effect of tannic acid (TA) on solubility and in vitro enzyme hydrolysis of different proteins. Added TA (from 10 to 50 g kg −1 ) decreased the extent of hydrolysis of bovine serum albumin. Enzymic hydrolysis of casein, pea meal, soybean meal, and haemoglobin (HB) was increased, as measured by total amino acids released and by the degree of hydrolysis. SDS-PAGE confirmed the results of the in vitro enzymatic hydrolysis. These findings suggest that, under in vitro conditions, when simulating the gastrointestinal environment of domestic mammals, the negative effects of TA described from in vivo experiments are not necessarily due to reduced hydrolysis of proteins.

show abstract

Section: Discussionmentioning

confidence: 99%

Effect of tannic acid on in vitro enzymatic hydrolysis of some protein sources

Martı́nez

Moyano

2003

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Sodium caseinate was used as reference 18. 19 An additional 16 animals were fed a protein‐free diet for assessment of endogenous nitrogen. Food and deionised water were given ad libitum .…”

Section: Methodsmentioning

confidence: 99%

Hard‐to‐cook tendency of chickpea (Cicer arietinum L) varieties

et al. 2001

View full text Add to dashboard Cite

Chickpeas (Cicer arietinum L) develop the hard-to-cook (HTC) defect during storage at high temperatures (>25°C) and high relative humidities (RH>65%). The objective of this work was to assess the tendency of chickpea varieties to become HTC. Three samples of chickpeas (Surutato 77, Mocorito 88 and Blanco Sinaloa 92) were grown under irrigation conditions. Two hardening procedures were used: (1) storage hardeningÐsamples were stored at 33±35°C and 76% relative humidity for 160 days; (2) chemical hardeningÐmaterials were soaked in 0.1 M acetate buffer (pH 4.0) at 37°C for 1±7 h. The cooking time curves generated by chemical hardening had shapes similar to those obtained by storage hardening; both procedures were equally capable of discriminating chickpea varieties based on their susceptibility to develop the HTC condition. Chemical hardening might be useful for screening new chickpea varieties; its advantage over the storage method is its rapidity.

show abstract

“…The vitamin and mineral mixes were AIN-93-VX and AIN-936-MX, and were obtained from Harland Tekland Laboratory Animal Diets (Madison, WI, USA). Sodium caseinate was used as reference (Eggum, 1973;Linder et al, 1997). An extra 16 animals were fed on a protein-free diet for assessment of endogenous nitrogen.…”

Section: Protein Quality Evaluationmentioning

confidence: 99%