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Journal Abstract Search

73 related items for PubMed ID: 27855906

  • 1. A novel enzymatic approach based on the use of multi-enzymatic systems for the recovery of enriched protein extracts from potato pulp.
    Waglay A, Karboune S.
    Food Chem; 2017 Apr 01; 220():313-323. PubMed ID: 27855906
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  • 2. Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride.
    Bártová V, Bárta J.
    J Agric Food Chem; 2009 Oct 14; 57(19):9028-34. PubMed ID: 19739640
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  • 3. Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions.
    van Koningsveld GA, Walstra P, Voragen AG, Kuijpers IJ, van Boekel MA, Gruppen H.
    J Agric Food Chem; 2006 Aug 23; 54(17):6419-27. PubMed ID: 16910739
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  • 6. Zebra chip disease decreases tuber (Solanum tuberosum L.) protein content by attenuating protease inhibitor levels and increasing protease activities.
    Kumar GN, Knowles LO, Knowles NR.
    Planta; 2015 Nov 23; 242(5):1153-66. PubMed ID: 26092706
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  • 9. Separation of patatins and protease inhibitors from potato fruit juice with clay minerals as cation exchangers.
    Ralla K, Sohling U, Suck K, Kasper C, Ruf F, Scheper T.
    J Sep Sci; 2012 Jul 23; 35(13):1596-602. PubMed ID: 22761137
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  • 10. Formation and stability of foam made with various potato protein preparations.
    van Koningsveld GA, Walstra P, Gruppen H, Wijngaards G, van Boekel MA, Voragen AG.
    J Agric Food Chem; 2002 Dec 18; 50(26):7651-9. PubMed ID: 12475285
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  • 11. Allergenicity of potato proteins and of their conjugates with galactose, galactooligosaccharides, and galactan in native, heated, and digested forms.
    Seo S, L'Hocine L, Karboune S.
    J Agric Food Chem; 2014 Apr 23; 62(16):3591-8. PubMed ID: 24661320
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  • 13. Patatins, Kunitz protease inhibitors and other major proteins in tuber of potato cv. Kuras.
    Bauw G, Nielsen HV, Emmersen J, Nielsen KL, Jørgensen M, Welinder KG.
    FEBS J; 2006 Aug 23; 273(15):3569-84. PubMed ID: 16884497
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  • 14. Selectivity of celite-immobilized patatin (lipid acyl hydrolase) from potato (Solanum tuberosum L.) tubers in esterification reactions As influenced by water activity and glycerol analogues as alcohol acceptors.
    Pinsirodom P, Parkin KL.
    J Agric Food Chem; 2000 Feb 23; 48(2):155-60. PubMed ID: 10691609
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  • 16. Enzymatic generation of peptides from potato proteins by selected proteases and characterization of their structural properties.
    Waglay A, Karboune S.
    Biotechnol Prog; 2016 Mar 23; 32(2):420-9. PubMed ID: 26871415
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  • 17. Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening.
    Spelbrink RE, Lensing H, Egmond MR, Giuseppin ML.
    Appl Biochem Biotechnol; 2015 May 23; 176(1):231-43. PubMed ID: 25809992
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  • 18. Determination of the phospholipase activity of patatin by a continuous spectrophotometric assay.
    Jiménez-Atiénzar M, Cabanes J, Gandía-Herrero F, Escribano J, García-Carmona F, Pérez-Gilabert M.
    Lipids; 2003 Jun 23; 38(6):677-82. PubMed ID: 12934679
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  • 20. Patatin, the tuber storage protein of potato (Solanum tuberosum L.), exhibits antioxidant activity in vitro.
    Liu YW, Han CH, Lee MH, Hsu FL, Hou WC.
    J Agric Food Chem; 2003 Jul 16; 51(15):4389-93. PubMed ID: 12848515
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