菠萝蛋白酶

65. [IF=8] Chao Yan, et al. "Identification and molecular mechanisms of novel DPP-IV inhibitory peptides from defatted walnut meal: An integrated approach of Peptidomics, molecular dynamics, and network pharmacology"FOOD RESEARCH INTERNATIONAL, 2026 Apr;230:118538 64. [IF=9.8] Juan Li, et al. "Multi-target antidiabetic peptides from highland barley (Qingke): Identification, molecular docking, and inhibitory mechanisms against α-amylase, α-glucosidase, and DPP-IV"FOOD CHEMISTRY, 2026 Apr;508:148412 63. [IF=5.1] Haige Yang, et al. "From Waste to Bioactive Ingredient: Integrated Extraction, Identification, and Validation of Novel Antioxidant Peptides from Xuefeng Black-Bone Chicken Bones"Foods, 2026 Mar;15(5) 62. [IF=3.1] Shengnan Liang, et al. "Preparation, structural characterization, and hypoglycemic activity of DPP-IV inhibitory peptides derived from β-casein"INTERNATIONAL DAIRY JOURNAL, 2026 Sep;180:106684 61. [IF=6] Ju Guan, et al. "Comparative Effects of Different Proteases on the Non-Volatile Taste Compounds and Volatile Flavor Fingerprints of Sarcodon imbricatus Hydrolysates"Foods, 2026 May;15(11):1924 60. [IF=6.2] Jia Ran, et al. "Discovery of novel DPP-IV inhibitory peptides from bullfrog (Lithobates catesbeianus) muscle: Molecular interactions, stability, and in vivo hypoglycemic effects"Food Bioscience, 2026 May;:109150 59. [IF=10.4] Shaofa Liu, et al. "A novel β-casein peptide‑zinc chelate with enhanced zinc transport capacity: Preparation, chelation mechanism, and in vitro stability"FOOD CHEMISTRY, 2026 Jul;517:149436 58. [IF=9.8] Liyan Wang et al."Umami characterization and molecular simulation of novel peptides from Pleurotus citrinopileatus Singer bromelain hydrolysate."FOOD CHEMISTRY.2026 Feb;502:147653 57. [IF=5.1] Huiying Zhu et al."Immunomodulatory Peptides Derived from Tylorrhynchus heterochaetus: Identification, In Vitro Activity, and Molecular Docking Analyses."Foods.2026 Jan;15(2):363 56. [IF=8] Qishan Suo et al."Discovery and molecular mechanism of a novel antihypertensive peptide from Chlamydomonas reinhardtii based on molecular docking, molecular dynamics simulation, in vitro, and in vivo analysis."FOOD RESEARCH INTERNATIONAL.2026 Jan;:118477 55. [IF=8] Jingyi Han et al."Based on the umami-transformer machine learning model: Screening of umami peptides from ultrasound-assisted enzymatic hydrolysis of shiitake mushrooms and study on their flavor mechanism."FOOD RESEARCH INTERNATIONAL.2026 Mar;228:118379 54. [IF=3.3] Tao Yirong et al."Chitosan extracted from pupal shells of black soldier fly by two deproteinization methods and its characterization."Journal of Food Measurement and Characterization.2025 Sep;:1-13 53. [IF=3.8] Xingyu Xiao et al."Identification and Characterization of Glycine- and Proline-Rich Antioxidant Peptides From Antler Residues Based on Peptidomics, Machine Learning, and Molecular Docking."Food Science & Nutrition.2025 Sep;13(9):e70878 52. [IF=8.2] Zi-Yue Wang et al."Proteolytic and structural mechanisms in tuna tenderization by papain, bromelain and ficin."Food Chemistry-X.2025 Aug;30:103010 51. [IF=9.7] Xiao Feng et al."Germination-induced nanoarchitectonic assembly of quinoa protein at neutral pH and its aerogels for microplastic removal."JOURNAL OF COLLOID AND INTERFACE SCIENCE.2025 Sep;:139058 50. [IF=6.2] Shasha Wang et al."Identification of DPP-IV Inhibitory Peptides from Eggshell Membranes: Structure–Activity Relationships, Digestive Stability, and Molecular Mechanisms."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;73(33):20916–20928 49. [IF=8] Ling Mo et al."Identification and exploration of sleep-enhancing peptides from goat milk casein by peptidomics and virtual screening."FOOD RESEARCH INTERNATIONAL.2025 Aug;:117333 48. [IF=9.8] Jiayu Li et al."Identification and mechanism exploration of novel umami peptides from oysters with an integrated pipeline."FOOD CHEMISTRY.2025 Aug;:145909 47. [IF=8] Ling Mo et al."Identification and exploration of sleep-enhancing peptides from goat milk casein by peptidomics and virtual screening."FOOD RESEARCH INTERNATIONAL.2025 Aug;:117333 46. [IF=9.8] Jiayu Li et al."Identification and mechanism exploration of novel umami peptides from oysters with an integrated pipeline."FOOD CHEMISTRY.2025 Aug;:145909 45. [IF=6.2] Shasha Wang et al."Identification of DPP-IV Inhibitory Peptides from Eggshell Membranes: Structure–Activity Relationships, Digestive Stability, and Molecular Mechanisms."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;73(33):20916–20928 44. [IF=4.4] Junpeng Zhang et al."Enzyme-specific casein hydrolysates enhance calcium absorption and bone mineralization: Mechanistic insights from osteoblast activation and peptide profiling."JOURNAL OF DAIRY SCIENCE.2025 Jul;: 43. [IF=8.5] Yue Xu et al."Mining and characterization of novel peptides from soy protein hydrolysates that ameliorate insulin resistance based on molecular docking, molecular dynamics simulations and mechanism validation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLE 42. [IF=9.8] Rongxin Wen et al."Structural and functional modifications of Porphyra yezoensis proteins via ultrasound-assisted enzymolysis: insights into taste enhancement and mechanisms."FOOD CHEMISTRY.2025 Nov;492:145537 41. [IF=8.5] Peng Sun et al."Optimizing β-Lactoglobulin antigenicity through single enzyme hydrolysis: Exploring structural changes and effects on linear epitopes."FOOD CHEMISTRY.2025 Feb;464:141770 40. [IF=4.8] Qi Sun et al."Regulation mechanisms of allergenic epitope sites in casein by microbial and plant-derived proteases."Food Bioscience.2024 Dec;62:105357 39. [IF=8.5] Yile Zhao et al."Deacetylated konjac glucomannan films functionalised with carboxylated cellulose nanofiber and anti-browning components for fresh-cut apple preservation."Food Packaging and Shelf Life.2024 Dec;46:101389 38. [IF=6.5] Chunyong Song et al."Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases."Food Chemistry-X.2024 Dec;24:102056 37. [IF=7] Qingling Wang et al."Enhancing the physical and oxidative stability of hempseed protein emulsion via comparative enzymolysis with different proteases: Interfacial properties of the adsorption layer."FOOD RESEARCH INTERNATIONAL.2025 Feb;201:115654 36. [IF=8.5] Yingnan Zeng et al."Preparation, physicochemical characterization, and immunomodulatory activity of ovalbumin peptide–selenium nanoparticles."FOOD CHEMISTRY.2025 Jan;:142852 35. [IF=11] Longwei Chen et al."Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending."FOOD HYDROCOLLOIDS.2025 Jan;:111154 34. [IF=8.5] Tao Wang et al."Efficient purification and identification of α-glucosidase inhibitory peptides from rice proteins by enzyme membrane reactors."FOOD CHEMISTRY.2025 Feb;:143182 33. [IF=5] Song Zhang et al."Physicochemical and Functional Properties of Yanbian Cattle Bone Gelatin Extracted Using Acid, Alkaline, and Enzymatic Hydrolysis Methods."Gels.2025 Mar;11(3):186 32. [IF=5.1] Haoran Chen et al."Novel pancreatic lipase inhibitory peptides derived from lotus seed protein: Isolation, identification, and interaction mechanism."Food & Function.2025 Mar;: 31. [IF=7] Shupeng Chen et al."Exploration of novel dipeptidyl peptidase-IV inhibitory tetrapeptide from walnut (Juglans sigillata) protein and its effect on diabetes-like phenotypes induced by high-sugar diet in Drosophila melanogaster."FOOD RESEARCH INTERNATIONAL. 30. [IF=4.8] Xuan Xin et al."Efficient hydrolysis of coagulated porcine blood by a purified lumbrokinase from Eisenia fetida."Food Bioscience.2025 Apr;:106655 29. [IF=1.3] Suo Qishan et al."Response surface optimization of preparation parameters and evaluation of the antioxidant and antihypertensive activities of Spirulina protein hydrolysates."Journal of Oceanology and Limnology.2024 Sep;:1-14 28. [IF=8.5] Lulu Li et al."Structure, antioxidant activity, and neuroprotective effect of black soybean (Glycine max (L.) merr.) protein hydrolysates."FOOD CHEMISTRY.2024 Sep;:141390 27. [IF=11] Lixiao Fu et al."Bromelain hydrolysis and CaCl2 coordination promote the fibrillation of quinoa protein at pH 7."FOOD HYDROCOLLOIDS.2025 Feb;159:110659 26. [IF=2.4] Islam Md. Serajul et al."Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate."FOOD SCIENCE AND BIOTECHNOLOGY.2024 Aug;:1-16 25. [IF=2.5] Peng Sun et al."Regulating antigenicity of α-lactalbumin based on enzymolysis: Insights into structure and linear epitopes."INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY.2024 Aug;: 24. [IF=5.2] Wanlu Liu et al."Systematic sequence characterization of enzymatic-derived soybean peptides for precision enhancement of anti-inflammatory properties."Food Bioscience".2024 May;:104292 23. [IF=8.2] Jinxiang Xie et al."A novel angiotensin I-converting enzyme inhibitory peptide from walnut (Juglans sigillata) protein hydrolysates and its evaluation in Ang II-induced HUVECs and hypertensive rats."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 22. [IF=8.1] Yue Xu et al."Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113473 21. [IF=5.223] Peng Zhang et al."Novel hemoglobin-derived xanthine oxidase inhibitory peptides: Enzymatic preparation and inhibition mechanisms."Journal of Functional Foods.2023 Mar;102:105459 20. [IF=5.895] Huabiao Miao et al."Enhanced Extracellular Expression of a Ca2+- and Mg2+-Dependent Hyperthermostable Protease EA1 in Bacillus subtilis via Systematic Screening of Optimal Signal Peptides."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;XXXX(XXX):XXX-XXX 19. [IF=6.706] Jian Zhang et al."Immunomodulatory Effects of Chicken Broth and Histidine Dipeptides on the Cyclophosphamide-Induced Immunosuppression Mouse Model."Nutrients.2022 Jan;14(21):4491 18. [IF=4.952] Jie Chen et al."A turn-on fluorescence biosensor for sensitive detection of carbaryl using flavourzyme-stabilized gold nanoclusters."Lwt Food Sci Technol. 2022 Mar;157:113099 17. [IF=3.638] Xiaoming Zhao et al."Effect of enzymatic hydrolysis conditions on structure of soy protein isolate/gum arabic complex and stability of oil-in-water emulsion."Journal Of The Science Of Food And Agriculture. 2022 Mar 01 16. [IF=3.167] Liu Bingtong et al."Identification and characterization of the peptides with calcium-binding capacity from tilapia (Oreochromis niloticus) skin gelatin enzymatic hydrolysates."J Food Sci. 2020 Jan;85(1):114-122 15. 刘培基,崔文甲,王文亮,弓志青,杨正友.美拉德反应改善香菇柄酶解液的风味[J].食品与发酵工业,2020,46(22):71-78. 14. 罗梦婷 石飞虹 何晨怡 等. 响应面优化蛋清蛋白抗氧化肽的酶解制备条件[J]. 浙江树人大学学报(自然科学版) 2018 18(03):22-27. 13. 吴雄, 夏建开, 苗艳丽,等. 星点设计-效应面法优化复合酶解酪蛋白制备抗凝血肽的工艺研究[J]. 药学研究, 2019, 038(006):P.336-342. 12. 向泽敏, 邱晓挺, 娄永江,等. 鲣鳔蛋白抗氧化酶解物制备工艺[J]. 水产学报, 2017, 41(006):962-970. 11. 沈文凤, 王月明, 徐志祥,等. 香菇调味料酶解工艺研究[J]. Journal of Food Science and Technology, 35(3). 10. 钟佳泽, 师艺冰, 岑万,等. 酶解法制备鳗鱼内脏鱼油及品质分析[J]. 福建轻纺, 2019, 000(008):20-25. 9. 许腾, 卢聪, 范海茹,等. 酶解法制备豆粕水解肽工艺优化[J]. 核农学报, 2019(9). 8. 张康逸, 张灿, 郭东旭,等. 酶对饼干粉及韧性饼干品质的影响. 7. 师文添 丁玉勇 吴婷婷 孔令伟 李坤. 超声波协同复合嫩化剂对生鲜猪肉嫩度的影响[J]. 食品工业, 2017(5):36-40. 6. 赵怡红, 吴玲, 孙鹏. 葡萄籽仁蛋白质混合酶提取工艺的优化[J]. 黑龙江畜牧兽医, 2016(7期):147-149. 5. 赵怡红, 左银虎. 菠萝蛋白酶提取葡萄籽仁蛋白质工艺优化[J]. 黑龙江农业科学, 2015, 000(012):124-127. 4. 蒋晓晓,朱锦雯,廖小凤,尹韦蔚,高鹏,杨长林,王峰.菠萝蛋白酶催化合成寡聚L-酪氨酸[J].应用化学,2020,37(02):175-181. 3. 张国治,李若昀,白歌,黄纪念,芦鑫.用2709碱性蛋白酶水解醇洗花生蛋白制备血管紧张素转化酶(ACE)抑制肽[J].河南工业大学学报(自然科学版),2016,37(02):64-71. 2. 刘晓美, 李圆圆, 王升光,等. 玉米肽螯合硒元素的制备工艺及其保肝作用研究[J]. 山东科学, 2019, 032(001):29-37. 1. 乔茜茜 祁英 孙建忠 等. 啤酒花多糖的提取及脱蛋白工艺研究[J]. 食品工业科技 2012(16):251-256.