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Reproducibility Evaluation Of Soybean Oligopeptides Based On Peptidomic Analyses, Yu Xiao-Yi, Xu Ju-Cai, Wu Ying, Liu Wan-Shun, Guo Dan, Li Xiao-Min
Reproducibility Evaluation Of Soybean Oligopeptides Based On Peptidomic Analyses, Yu Xiao-Yi, Xu Ju-Cai, Wu Ying, Liu Wan-Shun, Guo Dan, Li Xiao-Min
Food and Machinery
Objective: This study aimed to analyze the peptide composition and evaluate the reproducibility of the soybean oligopeptides. Methods: High performance liquid chromatography tandem high resolution mass spectrometry was employed for peptidomic analysis of the soybean oligopeptides prepared at the same condition at different batches. Generality and individuality of the samples were also discussed based on the heat map analysis and principal component analysis （PCA）. Results: About 1 000 peptides were identified from each of the materials and most of them were short peptides. From the set analysis, 101 peptides were found of detectability from all samples, but there were also …
Determination Of Soybean And Wheat Allergens In Food By Dual Real-Time Fluorescence Pcr, Jin Ping, Ding Hong-Liu, Zhang Min, Jin Xiao-Hong
Determination Of Soybean And Wheat Allergens In Food By Dual Real-Time Fluorescence Pcr, Jin Ping, Ding Hong-Liu, Zhang Min, Jin Xiao-Hong
Food and Machinery
Objective: A multiplex fluorescence PCR method based on TaqMan probe was developed for simultaneous detection of soybean and wheat allergens in food. Methods: TaqMan probe dual PCR was designed and established based on wheat gliadin gene and soybean lectin gene, respectively. The soybean Lectin gene was detected with FAM marker, and the wheat gliadin gene was detected with HEX marker. Moreover, the eukaryotic 18S rRNA was used as internal reference gene to ensure the effectiveness of the detection system. Results: The multiplex fluorescence PCR method for detection of soybean and wheat allergens created in this …
Quality Differences And Correlation Analysis Of Natto Fermented From Soybean Seeds With Different Protein Content, Lin Yong-Shan, Gao Xiang-Yang, Cheng Jia, Zeng Jian, Chen Rui-Zhi, Liu Yu-Long, Yang Cun-Yi
Quality Differences And Correlation Analysis Of Natto Fermented From Soybean Seeds With Different Protein Content, Lin Yong-Shan, Gao Xiang-Yang, Cheng Jia, Zeng Jian, Chen Rui-Zhi, Liu Yu-Long, Yang Cun-Yi
Food and Machinery
Seven genotype soybean seeds with different protein content were using as the raw material for natto fermentation. The study was focus on the difference of the sensory quality and properties of mucilage on the surface of natto after fermented by Bacillus subtilis natto. Then the relationship between the quality of mucilage and the quality traits of soybean seeds was analyzed. The results showed that, the sensory score and stretch length of natto mucilage fermented from five different genotype soybean except green soybean YSG-10 and black soybean YSB-37 were significantly negatively correlated with seeds protein content respectively (r are 0.953, 0.946 …
Cloning And Expression Analysis Of Gmwrky86 In Soybean, Wang Jing, Fu Jing, Li Xiao-Wei
Cloning And Expression Analysis Of Gmwrky86 In Soybean, Wang Jing, Fu Jing, Li Xiao-Wei
Food and Machinery
In order to study the biological function of GmWRKY86 gene in soybean on development and resistance against abiotic stress, PCR products of its opening reading frame, ORF) were used to clone GmWRKY86 gene, and the gene expressions in different tissues were detected by using real-time fluorescence quantitative PCR (qRT-PCR). Sequence analysis showed that the GmWRKY86 gene can encode 523 amino acids with an isoelectric point of 8.15, a molecular weight predicted to be 56.82 kDa, and an open reading frame of 1 572 bp. GmWRKY86 protein has two highly conserved domains, and the GmWRKY86 gene contains three introns and four …