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OPTIMIZATION OF CONDITIONS FOR LIMITED PROTEOLYTIC HYDROLYSIS OF SPENT BREWER’S YEAST TO PRODUCE LOW-WEIGHT MOLECULAR PEPTIDE WITH SOME BIOACTIVITIES

机译：优化花费啤酒酵母的有限蛋白水解水解条件，产生具有一些生物活跃的低重量分子肽

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Pham Thi Thu Hien;
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1. Valorization of spent brewer's yeast: Optimization of hydrolysis process towards the generation of stable ACE-inhibitory peptides [J] . Amorim Manuela, Pinheiro Helder, Pintado Manuela LWT-Food Science & Technology . 2019,第期

机译：花费啤酒酵母的储存：稳定ACE抑制肽产生水解过程的优化
2. Identification of bioactive peptides from brewers' spent grain and contribution of Leu/Ile to bioactive potency [J] . Cermeno Maria, Connolly Alan, OKeeffe Martina B., Journal of Functional Foods . 2019,第期

机译：酿酒厂废弃物的生物活性肽和Leu / ILE贡献的生物活性肽对生物活性效力
3. Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules [J] . Marson Gabriela Vollet, da Costa Machado Mariana Teixeira, Soares de Castro Ruann Janser, Process Biochemistry . 2019,第SEPa期

机译：啤酒废酵母的顺序水解改善了其理化特性和抗氧化特性：将废物转化为增值生物分子的策略
4. Antioxidant activity of peptides extracted from brewers' spent grain peptides [C] . Xuyan Zong, Li Li, Xuqiao Feng, International Conference on Chemical Engineering and Advanced Materials . 2012

机译：从酿酒厂废弃的籽粒肽中提取的肽的抗氧化活性
5. Optimization of a Two-Stage Drying Process for Brewers' Spent Grains [D] . Crowe, Christine. 2019

机译：优化啤酒厂花谷物两级干燥过程
6. Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides [O] . Michela Verni, Erica Pontonio, Annika Krona, 2020

机译：酿酒厂的生物处理籽粒增强其抗氧化活性：酚类化合物的表征和生物活性肽
7. INFLUENCES OF TECHOLOGICAL HYDROLYSIS CONDITION ON NUCLEIC ACID CONTENT OF SPENT BREWER’S YEAST HYDROLYSATE [O] . Nguyen Thi Thanh Ngoc 2018

机译：技术水解条件对酿酒厂酵母水解产物核酸含量的影响

OPTIMIZATION OF CONDITIONS FOR LIMITED PROTEOLYTIC HYDROLYSIS OF SPENT BREWER’S YEAST TO PRODUCE LOW-WEIGHT MOLECULAR PEPTIDE WITH SOME BIOACTIVITIES

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