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Heterologous Recombinant Expression Of Tropomyosin From Litopenaeus Vannamei, Li Yanchu, Yang Yuying, Hu Weicheng, Liu Shucheng, Wei Shuai
Heterologous Recombinant Expression Of Tropomyosin From Litopenaeus Vannamei, Li Yanchu, Yang Yuying, Hu Weicheng, Liu Shucheng, Wei Shuai
Food and Machinery
[Objective] To obtain recombinant tropomyosin (TM). [Methods] In this study, the gene sequence of a TM homologous protein is obtained from the National Center of Biotechnology Information (NCBI ) database, and specific primers are designed accordingly.Subsequently, using the cDNA of Litopenaeus vannamei meat as the template, the TM coding gene sequence of L.vannamei is amplified by PCR and sequenced.Finally, the prokaryotic recombinant expression system for L.vannamei TM is established using the Escherichia coli heterologous recombinant expression vector pET 29a. [Results] After agarose gel electrophoresis (AGE ) of the RNA samples, the band is clear and bright, with no diffusion observed …
Research On Mechanism Of Polyphenols From Black Soybean Hulls Regulating Digestion Characteristics Of Bread, Zhu Shuiwang, Wang Le, Fan Mingcong, Li Yan, Qian Haifeng, Wang Li
Research On Mechanism Of Polyphenols From Black Soybean Hulls Regulating Digestion Characteristics Of Bread, Zhu Shuiwang, Wang Le, Fan Mingcong, Li Yan, Qian Haifeng, Wang Li
Food and Machinery
[Objective] This study aimed to investigate the functional characteristics of polyphenols from black soybean hulls (a by-product of black soybean ) and their application in bread. [Methods] The polyphenol extracts were obtained from black soybean hulls via ultrasonic -assisted solvent extraction, followed by the isolation of free and bound polyphenols.The regulatory effect of these polyphenols on the starch digestion characteristics of bread was further analyzed. [Results] Free and bound polyphenols were isolated from polyphenols from black soybean hulls, with contents of 20.42 mg GAE/g and 9.47 mg GAE/g, respectively.The ABTS and DPPH radical scavenging rates of free polyphenols reached 88.85% …
Geographical Origin Discrimination Of Huangjincha Early Spring Green Tea By Mineral Element Fingerprinting, Zhong Ni, Zhao Xi, Yu Penghui, Huang Hao, Li Na, Zheng Hongfa
Geographical Origin Discrimination Of Huangjincha Early Spring Green Tea By Mineral Element Fingerprinting, Zhong Ni, Zhao Xi, Yu Penghui, Huang Hao, Li Na, Zheng Hongfa
Food and Machinery
[Objective] To realize the geographical discrimination of early spring green tea of Huangjincha from major production areas in Hunan based on mineral element fingerprinting. [Methods] A total of 138 early spring green tea samples of Huangjincha from different regions in Hunan were quantitatively analyzed for 48 mineral elements using inductively coupled plasma mass spectrometry (ICP-MS).Classification models for different production areas were developed by integrating principal component analysis (PCA ), orthogonal partial least squares -discriminant analysis (OPLS -DA), and Fisher's linear discriminant analysis. [Results] The PCA score plots and OPLS -DA models effectively distinguished Huangjincha samples from various production areas in …
Ultrasound Assisted Enzymatic Hydrolysis Combined With Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry For Determination Of Lutein And Natural Vitamin K Homologues In Poultry Eggs, Cai Zhenlin, Li Tao
Food and Machinery
[Objective] To develop an ultra -high performance liquid chromatography -tandem mass spectrometry (UPLC -MS/MS ) method for determining lutein and natural vitamin K (VK) homologues, including phylloquinone (VK1), menaquinone -4 (MK-4), menaquinone -7 (MK-7), and menaquinone -9 (MK-9), in poultry eggs by optimizing ultrasound assisted enzymatic hydrolysis. [Methods] The target compound is extracted from poultry egg samples by ultrasound assisted enzymatic hydrolysis and then separated on C18 (100 mm ×2.1 mm, 3.0 μm) column with 0.1% formic acid aqueous solution -0.1% formic acid methanol for gradient elution.Meanwhile, the samples are quantified by external standard with APCI source for detection and …
Optimization Of Preservation Process And Quality Analysis Of Leisure Dried Tofu By Linalool Synergized With Surfactin, Yuan Chi, Wang Yujie, Huang Zhanrui, Hu Lianhua, He Wanying, Chen Hao
Optimization Of Preservation Process And Quality Analysis Of Leisure Dried Tofu By Linalool Synergized With Surfactin, Yuan Chi, Wang Yujie, Huang Zhanrui, Hu Lianhua, He Wanying, Chen Hao
Food and Machinery
[Objective] This study developed a preservation process for leisure dried tofu (LD-tofu) by using natural antimicrobial agents, Surfactin and linalool, to replace chemical preservatives. [Methods] The minimum inhibitory concentration (MIC ) of Surfactin and linalool was determined with Bacillus subtilis as the indicator bacteria, and aerobic plate count and sensory score were used as the evaluation indicators to optimize the optimal preservation process parameters of linalool and Surfactin for LD -tofu through single -factor and response surface experiments, and the quality changes of LD -tofu during storage were analyzed. [Results] The minimum inhibitory volume fraction of linalool was 1.95 μL/mL, …
Effects Of Different Treatments On Phenolic Content And In Vitro Antioxidant Activity In Black Highland Barley, Zhang Jie, Zheng Wancai, Dang Bin, Yang Xijuan, Guo Junling
Effects Of Different Treatments On Phenolic Content And In Vitro Antioxidant Activity In Black Highland Barley, Zhang Jie, Zheng Wancai, Dang Bin, Yang Xijuan, Guo Junling
Food and Machinery
[Objective] To improve the polyphenol utilization and antioxidant activity of black highland barley. [Methods] Black highland barley was treated using ultrasonic treatment (UT), microwave treatment (MT), and ultraviolet irradiation treatment (UVT ).The differences in basic nutritional components, phenolic content, phenolic composition, and antioxidant activity were comparatively analyzed. [Results] Compared with the untreated group, the fat content of black highland barley significantly increased (P<0.05) after all three treatments, while the fiber content significantly decreased (P<0.05).The total phenolic and total flavonoid content were significantly increased (P<0.05) by all three treatments, reaching 1.03~1.19 times and 1.24~1.46 times those of the untreated group, respectively.Among them, UT significantly enhanced polyphenol content in black highland barley, increasing total phenolics and total flavonoids by 18.72% and 46.22%, respectively.UVT mainly increased hydroxycinnamic acids and flavonols, UT primarily increased flavonoids and flavanols, while MT mainly increased hydroxybenzoic acids.The antioxidant potency composite index (APC ) of black highland barley treated by the three methods ranked as follows:UT (99.94%)>UVT (93.35%)>MT (82.91%)>CK (74.10%).There was a strong correlation between phenolic compounds and antioxidant activity. [Conclusion] UT resulted in the highest phenolic content and antioxidant activity in black highland barley.
Effects Of Auricularia Auricular Protein-Polysaccharide Complex On Whole Blood And Small Intestine Of Lead-Infected Mice, Feng Yan, Gao Yuhui, Zhang Mengna
Effects Of Auricularia Auricular Protein-Polysaccharide Complex On Whole Blood And Small Intestine Of Lead-Infected Mice, Feng Yan, Gao Yuhui, Zhang Mengna
Food and Machinery
[Objective] To investigate the regulatory effect of Auricularia auricular protein -polysaccharide complex (PPC ) on lead (Pb) excretion in mice under co -cage rearing. [Methods] Sixty Kunming mice were randomized into blank control (NC), model (Pb), PPC, Co-Pb, and Co -PPC groups.After 8 weeks of feeding, the concentrations of red blood cells and hemoglobin are measured by a fully automated hematology analyzer.ICP -MS is employed to determine the Pb content in the whole blood, small intestine, and feces of mice.The ELISA kit is used to measure the content of lipopolysaccharides (LPS) in the serum and the levels of lysozymes, β-defensins, …
Formulation Optimization And Flavor Characteristics Of Functional Rice Cake, Shi Jiacheng, Wu Yingying, Shen Cunkuan, Zhang Huien, Yang Hua
Formulation Optimization And Flavor Characteristics Of Functional Rice Cake, Shi Jiacheng, Wu Yingying, Shen Cunkuan, Zhang Huien, Yang Hua
Food and Machinery
[Objective] To develop a novel functional rice cake with enhanced nutritional value and improved flavor, achieving a health -conscious modification of traditional rice cake formulation. [Methods] Japonica rice flour was used as the base substrate, supplemented with co -fermentation of plant lactic acid bacteria and brewing yeast.The composite ratio of flaxseed meal (7%) and chickpea meal (5%) was optimized by single -factor experiments combined with principal component analysis (PCA ).The effects of the improved formulation on product quality, nutritional composition, in vitro digestion characteristics, antioxidant activity, and flavor profile were systematically evaluated. [Results] The optimized rice cake maintained whiteness while …
Process Optimization For Microbial Solid-State Fermentation Of Euryale Ferox And Antioxidant Activity Analysis, Chen Yalan, Chen Shunxin, Hou Heli, Chen Weili, Zhu Jing
Process Optimization For Microbial Solid-State Fermentation Of Euryale Ferox And Antioxidant Activity Analysis, Chen Yalan, Chen Shunxin, Hou Heli, Chen Weili, Zhu Jing
Food and Machinery
[Objective] To improve the transformation of functional components in the Euryale ferox by microbial solid -state fermentation. [Methods] Euryale ferox is taken as the raw material to screen out the dominant strains, with the total flavonoid and total polyphenol content as indicators.Then, orthogonal experiments are conducted on the dominant bacteria to investigate the effects of fermentation temperature, fermentation time, material -liquid ratio, inoculation amount, and carbon source addition amount on the active components of the fermented Euryale ferox.The in vitro antioxidant activity of Euryale ferox is analyzed, with DPPH free radical scavenging rate, total antioxidant activity, and ABTS free radical …
Process Optimization For Deodorization Of Kelp Pulp By Macroporous Resin, Fang Ronghui, Wang Qianhui, Pang Jie, Yan Zhiming
Process Optimization For Deodorization Of Kelp Pulp By Macroporous Resin, Fang Ronghui, Wang Qianhui, Pang Jie, Yan Zhiming
Food and Machinery
[Objective] To employ macroporous resin for deodorization of kelp pulp. [Methods] The effects of macroporous resin type, deodorization temperature, and deodorization time on the deodorization of kelp pulp are explored through single -factor experiments, with the results of headspace -solid -phase microextraction/gas chromatography -mass spectrometry (HS-SPME/GC -MS) as an indicator.An electronic nose is used to analyze the differences in flavor of kelp pulp before and after the deodorization with macroporous resin. [Results] The optimal deodorization process for kelp pulp is deodorization with 7.3% AB -macroporous resin at 51 ℃ for 2 h.At these conditions, the removal rates of alcohols, aldehydes, …
Effects Of Different Siritch And Corn Oil Ratios On Walnut Cake Quality, Han Yumeng, Xin Yuan, He Xinyi, Zhang Sumei, Liao Zhenyu
Effects Of Different Siritch And Corn Oil Ratios On Walnut Cake Quality, Han Yumeng, Xin Yuan, He Xinyi, Zhang Sumei, Liao Zhenyu
Food and Machinery
[Objective] To investigate the effects of siritch -corn oil ratio on walnut cake quality. [Methods] Gradient experiments were conducted to analyze the sensory and physicochemical characteristics of walnut cake.Quality under different ratios was comprehensively assessed using sensory evaluation, texture analysis, electronic nose measurements, and gas chromatography -mass spectrometry (GC-MS), combined with determination of moisture content, acid value, and peroxide value. [Results] When the siritch -corn oil ratio was 1∶1, walnut cake achieved the highest sensory score of 82.8, exhibiting golden color (high L* and b* values ), rich aroma, balanced texture, excellent moisture uniformity, and the highest semi -bound water …
Microbiological Characteristics Of Kluyveromyces Marxianus And Its Application In Fermented Foods, Ji Xin, Zhang Yuhang, Huang Weining, He Shan, Tang Xiaojuan
Microbiological Characteristics Of Kluyveromyces Marxianus And Its Application In Fermented Foods, Ji Xin, Zhang Yuhang, Huang Weining, He Shan, Tang Xiaojuan
Food and Machinery
Kluyveromyces marxianus is a GRAS -classified fungal microorganism, renowned for its capacity to generate both conventional and specialized enzymes, as well as its function as a vector for the expression of specific enzymes.In the food industry, K.marxianus serves as a fermentation agent capable of effectively controlling the fermentation process and significantly enhancing the quality of fermented foods.This article systematically analyzes the microbiological characteristics of K.marxianus, reviews its application in the fermentation of products such as fruits and vegetables, dairy, grains, meat products, and alcoholic beverages, and explores its potential application in the future food industry.
Research Progress On Physiological Activities , Extraction , And Applications Of Bamboo Shoot Protein, Dai Nana, Chen Jun, Shuai Xixiang, Han Jialong, Dai Taotao
Research Progress On Physiological Activities , Extraction , And Applications Of Bamboo Shoot Protein, Dai Nana, Chen Jun, Shuai Xixiang, Han Jialong, Dai Taotao
Food and Machinery
In recent years, plant proteins have become highly sought -after ingredients in health foods due to their wide range of sources, high nutritional value, low cost, and minimal environmental pollution.Bamboo shoot protein is abundant in resources and features a well -balanced amino acid composition.It possesses good solubility, oil-holding capacity, foaming ability, antioxidant activity, and anti -tumor activity, playing a significant role in the prevention and treatment of cardiovascular diseases, cancer, and other illnesses.However, under the conventional processing model from harvesting to final product, a large quantity of inedible by -products is discarded, and the complex high -fiber structure of bamboo …
Research Progress Of Adulteration Identification Indexes For Camellia Seed Oil, Zhang Xiaofei, Peng Xinyan
Research Progress Of Adulteration Identification Indexes For Camellia Seed Oil, Zhang Xiaofei, Peng Xinyan
Food and Machinery
Camellia seed oil, valued for its nutritional and economic benefits, is frequently adulterated with lower -grade oils.Additionally, its quality is influenced by multiple factors, including cultivar, geographical origin, and extraction techniques.This review systematically evaluates key analytical indexes for camellia seed oil authentication, focusing on sensory characteristics, physicochemical characteristics, spectral recognition characteristics, and comparison with different methods.From an integrated perspective of identification indexes, collection methods, and identification logic, this paper reviews the research progress of portable UV spectrometers (particularly fiber -optic -based systems ) in technical performance and application scope.
Preparation And Characterization Of Composite Edible Film Based On Soy Protein Isolate , Whey Protein Concentrate , And Arctium Lappa L. Polysaccharide And Its Application In Morchella Preservation, Song Hao, Feng Xiyao, Wei Jiayi, Liu Xuanrong, Lu Naiyan
Preparation And Characterization Of Composite Edible Film Based On Soy Protein Isolate , Whey Protein Concentrate , And Arctium Lappa L. Polysaccharide And Its Application In Morchella Preservation, Song Hao, Feng Xiyao, Wei Jiayi, Liu Xuanrong, Lu Naiyan
Food and Machinery
[Objective] To develop an active edible film based on soy protein isolate (SPI), whey protein concentrate (WPC ), and Arctium lappa L.polysaccharide (ALP ) by using the casting method. [Methods] This study characterizes the surface morphology, tensile strength (TS), elongation at break (EAB ), water solubility (WS), moisture content (MC), water vapor permeability (WVP ), and light transmittance of the composite film.It also systematically investigates the impact of different ALP proportions on film properties.The optimal ratio for the film is identified, and its performance in Morchella preservation is evaluated. [Results] When the mass ratio of SPI/WPC to ALP is 1.0∶0.2, …
Method And Practice Of Functional Extension Design For Fruit And Vegetable Packaging, Wang Liheng, Ding Qian
Method And Practice Of Functional Extension Design For Fruit And Vegetable Packaging, Wang Liheng, Ding Qian
Food and Machinery
This paper explains the current problems and challenges faced by fruit and vegetable industry in China, and proposes the solution strategies of functional extension design for fruit and vegetable packaging.The methods and processes of fruit and vegetable packaging functional extension design are summarized from the four dimensions of packaging vision, structure, material and technology by systematically analyzing the theoretical research and excellent design cases of fruit and vegetable packaging functional extension in China and abroad, and are applied to the packaging design practice of seasonal fruit litchi.
Evaluation Methods For Quality And Nutrition Of Recombinant Goose Liver Products, Liu Chang, Li Cuisi, Lin Wanling, Luo Donghui, Zheng Xinyi, Cui Xiaotong
Evaluation Methods For Quality And Nutrition Of Recombinant Goose Liver Products, Liu Chang, Li Cuisi, Lin Wanling, Luo Donghui, Zheng Xinyi, Cui Xiaotong
Food and Machinery
[Objective] To analyse the quality evaluation methods for and nutrition evaluation of recombinant goose liver products. [Methods] Goose liver is used as the raw ingredient and combined with chicken breast, while tapioca starch, soybean protein isolate, and transglutaminase (TG) are added as auxiliary materials, to prepare recombinant goose livers.The CRITIC -grey correlation analysis is employed to comprehensively score the color, cooking loss, and texture characteristics of recombinant goose livers made with different formulas.Then, the best formula is screened for nutritional index observation and nutrition evaluation. [Results] The comprehensive score of recombinant goose livers is the highest at 208.93 with 15% …
Extraction , Structure , And Biological Activities Of Polysaccharides From Nostoc Sphaeroides Kützing : A Review, Li Shanyu, Fan Xinyu, She Xiangqian, He Qiuxing
Extraction , Structure , And Biological Activities Of Polysaccharides From Nostoc Sphaeroides Kützing : A Review, Li Shanyu, Fan Xinyu, She Xiangqian, He Qiuxing
Food and Machinery
Nostoc sphaeroides kützing is a freshwater wild blue algae that has gained significant attention due to its unique nutritional value and multiple biological activities.Nostoc sphaeroides kützing contains a variety of nutritional components, including polysaccharides, proteins, amino acids, fatty acids, vitamins, and mineral elements.It has demonstrated antibacterial, anticancer, lipid -lowering, and antioxidant effects.This article systematically reviews the extraction methods, structural characteristics, biological activities, and applications of Nostoc sphaeroides kützing polysaccharides, and provides an outlook on its future research directions.
Effects Of Cooking Methods On The Volatile Flavor Of Huchen Potato, Chen Xinyuan, Chen Yi, Wang Xi, Kang Mengli, Ling Jiangang
Effects Of Cooking Methods On The Volatile Flavor Of Huchen Potato, Chen Xinyuan, Chen Yi, Wang Xi, Kang Mengli, Ling Jiangang
Food and Machinery
[Objective] To explore the effects of cooking methods on the differences in characteristic volatile compounds of Huchen potato, a nationally recognized geographical indication agricultural product. [Methods] Taking Huchen potato as the research subject, gas chromatography-ion mobility spectrometry (GC-IMS) combined with fingerprint analysis technology was used to explore the impact of four cooking methods on its volatile flavor substances. [Results] The volatile flavor substances of Huchen potato are mainly alcohols, aldehydes, and ketones. The four cooking methods caused significant differences in their characteristic volatile flavor components. Alcohol content ranked as steaming > pan-frying > roasting > deep-frying; aldehyde content ranked as pan-frying > deep-frying > roasting …
Determination Of Sulfur-Containing Amino Acids In Goat Milk Powder By Amino Acid Analyzer And Uncertainty Evaluation, Li Lu, Liu Dan, Qiang Xin, Wang Lin, Zhang Huafeng
Determination Of Sulfur-Containing Amino Acids In Goat Milk Powder By Amino Acid Analyzer And Uncertainty Evaluation, Li Lu, Liu Dan, Qiang Xin, Wang Lin, Zhang Huafeng
Food and Machinery
[Objective] To evaluate the uncertainty during the determination of sulfur-containing amino acids in goat milk powder by an amino acid analyzer. [Methods] The mathematical model and fishbone diagram of the uncertainty source are established to analyze and quantify the introduced uncertainty components. Then, the combined uncertainty and extended uncertainty are calculated. [Results] When the mass fractions of cystine, cysteine, and methionine are 0.305, and 0.338 g/100 g, the extended uncertainty is 0.022, and 0.023 g/100 g, respectively (k=2). [Conclusion] The uncertainty of this method mainly comes from the weighing of standard material and samples, as well as the preparation of …
Probiotic Properties Of Pediococcus Acidilactici N8 And Screening Of High-Viability Protectants, Zhao Ying, Zou Yuan, Ye Zhiwei, Guo Liqiong, Lin Junfang
Probiotic Properties Of Pediococcus Acidilactici N8 And Screening Of High-Viability Protectants, Zhao Ying, Zou Yuan, Ye Zhiwei, Guo Liqiong, Lin Junfang
Food and Machinery
[Objective] To investigate the biological characteristics and in vitro probiotic functions of the food-derived Pediococcus acidilactici N8, and to screen effective protectants for the preparation of high-viability (>1012 CFU/g ) spray-dried probiotic preparations.[Methods] A lactic acid bacterium (strain N 8) isolated from cheese was identified through morphological analysis and 16S rDNA gene sequencing.Its probiotic potential was determined through tests on growth characteristics, safety, tolerance, antibacterial activity, adhesion ability, and antioxidant capacity.Spray drying was employed to prepare probiotic formulations, and high-viability spray-drying protectants were screened. [Results] Based on morphological characteristics and 16S rDNA gene sequence analysis, strain N 8 was …
In Vivo Antioxidant Activity Of Exogenous Glutathione On Aging Mice, Wang Ming, Yu Yongming, Wang Yuhui, Zhang Shuaijia, Luo Yao, Ma Chao
In Vivo Antioxidant Activity Of Exogenous Glutathione On Aging Mice, Wang Ming, Yu Yongming, Wang Yuhui, Zhang Shuaijia, Luo Yao, Ma Chao
Food and Machinery
[Objective] To investigate the effect of exogenous glutathione (GSH ) on improving antioxidant capacity in aging mice. [Methods] Aging mice were administered GSH by gavage at different doses (166. 7, 83. 3, and 41. 7 mg/kg ) continuously for 30 days. Levels of malondialdehyde (MDA ), 8-isoprostane, protein carbonyl (PCO ), and reduced GSH in serum and liver homogenate, as well as activities of total superoxide dismutase (T-SOD ) and glutathione peroxidase (GSH-PX), were measured. [Results] Compared with the blank control group, the high-dose GSH group showed significant reductions in MDA and PCO levels, increased T-SOD activity in serum, and …
Preparation And Physicochemical Properties Of Protein Isolate From Spirulina Platensis, Shang Wenhui, Xue Changfeng, Chin Yaoxian, Hang Yuyu, Chen Yiran, Wang Gang
Preparation And Physicochemical Properties Of Protein Isolate From Spirulina Platensis, Shang Wenhui, Xue Changfeng, Chin Yaoxian, Hang Yuyu, Chen Yiran, Wang Gang
Food and Machinery
[Objective] To investigate the conditions for preparing Spirulina platensis protein isolate (spPI ) using repeated freeze-thaw cycles, and to compare the physicochemical properties of spPI and commercially processed phycocyanin (cpPC ). [Methods] The effects of soaking time, solid-to-liquid ratio, freezing duration, and number of freeze-thaw cycles on the protein extraction yield were studied. The physicochemical properties of spPI and cpPC were also determined. [Results] Under the conditions of 16 hours soaking, a solid-to-liquid ratio of 1∶20 (g/mL ), 9 hours freezing time, and 10 freeze-thaw cycles, the protein extraction yield reached its optimum at (29. 74±0.16)%. spPI and cpPC exhibited …
Changes In Quality Of Liaoning Zhuanghe Dagu Chicken Jerky At Different Storage Temperatures And Establishment Of Shelf Life Prediction Model, Jin Na, Yan Ruichi, Su Yuhong, Wang Xizhu, Shang Hongli
Changes In Quality Of Liaoning Zhuanghe Dagu Chicken Jerky At Different Storage Temperatures And Establishment Of Shelf Life Prediction Model, Jin Na, Yan Ruichi, Su Yuhong, Wang Xizhu, Shang Hongli
Food and Machinery
[Objective] To investigate the changes in the quality of Dagu chicken jerky during storage at different temperatures and establish a shelf-life prediction model based on thiobarbituric acid reactive substance (TBARS ) value and colony count. [Methods] The Dagu chicken jerky was stored at 4, 25, and 37 ℃, and the changes in pH value, total volatile basic nitrogen (TVB-N), TBARS value, acid value (AV), color, texture, sensory characteristics, and colony count were measured. The Arrhenius equation was used to establish a shelf-life kinetic model of Dagu chicken jerky, with colony count, TBARS value, and TVB-N value as quality indicators. [Results] …
Antioxidation And Hypolipidemia Functions Of Three Oils In Vitro, Wu Qiutong, Meng Xin, Wang Meili, Xing Huiyu
Antioxidation And Hypolipidemia Functions Of Three Oils In Vitro, Wu Qiutong, Meng Xin, Wang Meili, Xing Huiyu
Food and Machinery
[Objective] To investigate the antioxidant activity and hypolipidemic function of camellia seed oil, bitter apricot kernel oil, and peanut oil. [Methods] The antioxidant and hypolipidemic activities of the three oils are evaluated through in vitro antioxidant tests and in vitro hypolipemic tests. [Results] The order of DPPH free radical scavenging capacity is camellia seed oil >bitter apricot kernel oil >peanut oil. The order of superoxide anion free radical scavenging capacity is camellia seed oil >bitter apricot kernel oil >peanut oil. Additionally, the order of hydroxyl free radical scavenging capacity is camellia seed oil >bitter apricot kernel oil >peanut oil. At …
Protective Effect Of A Compound Staple Food Against Oxidative Damage In Hepg 2 Cells, Nie Beibei, Luo Wu, Guo Shengxiang, Lin Shu, Liu Dongbo
Protective Effect Of A Compound Staple Food Against Oxidative Damage In Hepg 2 Cells, Nie Beibei, Luo Wu, Guo Shengxiang, Lin Shu, Liu Dongbo
Food and Machinery
[Objective] To explore the protective effect and mechanism of a compound staple food (CSF ) against H2O2-induced oxidative damage in human hepatocellular carcinoma cells (HepG 2). [Methods] The in vitro antioxidant capacity of CSF was evaluated using DPPH and ABTS radical scavenging assays. An oxidative stress model was established by inducing HepG 2 cells with H2O2, and the effect of CSF on cell viability was measured by the CCK-8 assay. The impact of CSF on cellular oxidative stress was assessed by measuring reactive oxygen species (ROS ), mitochondrial membrane potential (JC-1), malondialdehyde (MDA ), and superoxide dismutase (SOD ) levels. …
Optimization Of Preparation Technology And Evaluation Of Anti-Exercise Fatigue Activity Of Oyster Peptide, Deng Chaoyou, Tang Liping, Li Jianmin, Sui Ming
Optimization Of Preparation Technology And Evaluation Of Anti-Exercise Fatigue Activity Of Oyster Peptide, Deng Chaoyou, Tang Liping, Li Jianmin, Sui Ming
Food and Machinery
[Objective] Oyster was used as the raw material to prepare antioxidant oyster peptides by hydrolysis with complex proteases (papain, alkaline protease, and aminopeptidase ), and their anti-exercise fatigue activity was evaluated. [Methods] Using degree of hydrolysis and DPPH radical scavenging rate as evaluation indicators, response surface methodology was applied to optimize the preparation process of oyster peptides, and the fatigue-alleviating effects of oyster peptides were investigated in exercise-induced mice. [Results] The optimal extraction conditions for oyster peptides were as follows:4% complex protease addition, hydrolysis pH 7. 5, material-to-liquid ratio 1∶7. 5 (g/mL ), hydrolysis temperature 57 ℃, and hydrolysis time …
Optimization Of Lonicera Japonica Polysaccharide Extraction Process And Antioxidant Activity Of Polysaccharide Extracts From Different Organs, Zhang Xiaoxia, Li Jin, Lou Lifang
Optimization Of Lonicera Japonica Polysaccharide Extraction Process And Antioxidant Activity Of Polysaccharide Extracts From Different Organs, Zhang Xiaoxia, Li Jin, Lou Lifang
Food and Machinery
[Objective] To develop the medicinal and food resources of Lonicera japonica, improve the yield of polysaccharides, determine the antioxidant activity of different organs, and reduce the waste of natural Chinese medicine resources. [Methods] Different organs of L. japonica are utilized as raw materials, with polysaccharide yield as the primary investigation index. The response surface method is used to determine the optimal extraction process. The in vitro antioxidant activity of different organs is assessed and analyzed by metrological methods. [Results] The optimal extraction conditions are as follows:solid-liquid ratio of 1∶25 （g/mL ）, ultrasonic temperature of 80 ℃, ultrasonic time of 60 …
Selection And Fermentation Quality Evaluation Of Raw Peppers For Semi-Finished Chili Sauce In Red Sour Soup, Chen Yanlin, Wang Xiujun, Xu Jiuhong, Hu Rongnian, Zhang Lu
Selection And Fermentation Quality Evaluation Of Raw Peppers For Semi-Finished Chili Sauce In Red Sour Soup, Chen Yanlin, Wang Xiujun, Xu Jiuhong, Hu Rongnian, Zhang Lu
Food and Machinery
[Objective] To screen the raw pepper varieties suitable for semi-finished chili sauce in red sour soup. [Methods] Ten different varieties of high-quality peppers from Guizhou Province are taken as research objects. The aspects below are studied among different varieties of mature fresh peppers during fermentation:the changes of color, total acid, nitrite, amino acid nitrogen, soluble solids, and other quality indicators, as well as the content of capsaicin and organic acids at the end of fermentation. Then, sensory evaluation is conducted on the semi-finished chili sauces. [Results] The results show that Guizhou Erjingtiao pepper, sheep-horn pepper, Honghang pepper, and screw pepper …
Effect Of Enzymatic Hydrolysis Process On Flavor Compounds Of Lentinula Edodes, Cui Guomei, Li Shunfeng, Gao Shuaiping, Liu Lina, Hu Yating, Xu Fangfang, Wang Anjian
Effect Of Enzymatic Hydrolysis Process On Flavor Compounds Of Lentinula Edodes, Cui Guomei, Li Shunfeng, Gao Shuaiping, Liu Lina, Hu Yating, Xu Fangfang, Wang Anjian
Food and Machinery
[Objective] To study the effect of the enzymatic hydrolysis process on the flavor compounds of Lentinula edodes. [Methods] The optimized enzymatic hydrolysis process is adopted, with free amino acid, 5'-nucleotide, equivalent umami concentration (EUC ), volatile flavor compounds, and sensory evaluation as indicators, to explore the effect of enzymatic hydrolysis process on flavor compounds of Lentinula edodes from multiple perspectives. [Results] After enzymatic hydrolysis, the free amino acid content in Lentinula edodes is 19. 85 mg/g, 1. 45 times higher than that before enzymatic hydrolysis, with glutamic acid and aspartic acid increasing by 83. 80% and 27. 13%, respectively. The …