Peptide Aggregation during Plastein Reaction Enhanced Bile Acid-Binding Capacity of Enzymatic Chicken Meat Hydrolysates

Keyphrases

• Alcalase 40%
• Amino Acid Composition 40%
• Amino Acid Residues 40%
• Bile Acid Binding 100%
• Bile Acid Sequestrants 20%
• Bile Acids 20%
• Binding Capacity 20%
• Bromelain 40%
• Chicken Meat 100%
• Cholestyramine 20%
• Conjugated Bile Acids 20%
• Endogenous Lipids 20%
• Enhanced Capacity 20%
• Hydrolysate 60%
• Hydrophobic Amino Acids 60%
• Hydrophobic Peptides 20%
• Lipid Levels 20%
• Meat Hydrolysates 100%
• Meat Products 20%
• Meat Protein 20%
• Nutraceuticals 20%
• Pancreatin 40%
• Peptide Aggregation 100%
• Peptide-based 40%
• Plastein 60%
• Plastein Reaction 100%
• Primary Bile Acid 20%
• Protease 80%
• Resin 40%
• Secondary Bile Acids 20%
• Surface Hydrophobicity 40%

Biochemistry, Genetics and Molecular Biology

• Amino Acid Composition 25%
• Amino Acids 25%
• Bile Acid 100%
• Bromelain 25%
• Hydrophobicity 25%
• Hyperlipidemia 25%
• Lipid Level 12%
• Pancreatin 25%
• Protease 50%
• Subtilisin 25%
• Surface Property 25%

Food Science

• Amino Acids 80%
• Chicken Meat 100%
• Meat Product 20%
• Nutraceutical 20%