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Full-Text Articles in Life Sciences
Effects Of Air-Frying And Microwave Treatment On The Quality Of Pumpkin Seed Kernels, Zhang Gui-Hui, Ouyang Hui, Huang Yu, Yu Xiong-Wei, Li Shu-Gang
Effects Of Air-Frying And Microwave Treatment On The Quality Of Pumpkin Seed Kernels, Zhang Gui-Hui, Ouyang Hui, Huang Yu, Yu Xiong-Wei, Li Shu-Gang
Food and Machinery
Objective: This study aimed to explore the effect of processing methods on the quality of pumpkin seed kernels. Methods: In this study, pumpkin seed kernels were chosen as the research object and the effects of air-frying (160 ℃, 0~7 min) and microwave treatment (700 W, 0~7 min) on the physical and chemical properties of proteins were investigated. Results: The experimental results showed that: after air-frying and microwave treatment, polyphenol, flavone, polysaccharide contents, as well as sensory scores all increased at the beginning, then decreased gradually, and reached the peak values when being treated by air-frying for 4 …
Analysis Of Protein Extraction And Antioxidant Activity Of Enzymatic Hydrolysates From Scallop Processing By-Products, Guo Yu, Wen Shi-Yu, Ni Ce, Ou Xiao-Hui, Qu Ting-Min, Wu Ying, He Shu-Wen, Li Hong-Hui, Cui Bo, Cheng Yun-Hui, Wen Li
Analysis Of Protein Extraction And Antioxidant Activity Of Enzymatic Hydrolysates From Scallop Processing By-Products, Guo Yu, Wen Shi-Yu, Ni Ce, Ou Xiao-Hui, Qu Ting-Min, Wu Ying, He Shu-Wen, Li Hong-Hui, Cui Bo, Cheng Yun-Hui, Wen Li
Food and Machinery
Objective: This study aimed to improve the utilization value of scallop processing by-products, by analyzing the antioxidant activity of its protein hydrolysates. Methods: The processing by-products of Argopecten irradians were used as raw materials, and the proteins were extracted by alkali extraction and acid precipitation, alkali extraction and ammonium sulfate precipitation and low temperature ethanol denaturation precipitation. Then the proteins were analyzed by SDS-PAGE. Pepsin, flavourzyme, dispase and alcalase were used to hydrolyze the protein, and the antioxidant activities of the hydrolysate products were analyzed. The molecular weight distribution, amino acid composition and hydroxyproline content of dispase hydrolysates …
Recent Studies On The Effect Of Ultrasonic Treatment On Food Allergens, Shu Erlian, Niu Bing, Chen Qin
Recent Studies On The Effect Of Ultrasonic Treatment On Food Allergens, Shu Erlian, Niu Bing, Chen Qin
Food and Machinery
Thisreview introduced the food allergens and their sensitization mechanism, and summarized the research progress of peanut, soybean, milk, shrimp, egg and kiwifruit allergens in ultrasound treatment. Moreover, the research direction of ultrasound treatment in reducing food sensitization was also prospected.
Interactions Between Food Polyphenols And Proteins And Their Effects On Protein Characteristics, Xu Mengting, Hao Yanbin, Qi Jianxun, Ding Baomiao, Chen Yonghao
Interactions Between Food Polyphenols And Proteins And Their Effects On Protein Characteristics, Xu Mengting, Hao Yanbin, Qi Jianxun, Ding Baomiao, Chen Yonghao
Food and Machinery
This paper summarizes the research progress on the types of interactions between proteins and polyphenols and their effects on protein characteristics, and prospects the future foods with the coexistence of polyphenols and proteins.
Study On Antioxidant Activities Of Proteins And Enzymatic Hydrolysates Of Eight Edible Fungi, Wang Yao-Ran, Zhao Yan, Chen Ming-Jie, Wei Chen-Ying, Zha Lei, Li Zhi-Ping
Study On Antioxidant Activities Of Proteins And Enzymatic Hydrolysates Of Eight Edible Fungi, Wang Yao-Ran, Zhao Yan, Chen Ming-Jie, Wei Chen-Ying, Zha Lei, Li Zhi-Ping
Food and Machinery
Objective: This study focused on the antioxidant activities of eight edible fungiproteins and their hydrolysates. Methods: Eight edible fungi proteins were hydrolyzed using alkaline protease. DPPH free radical scavenging activity, ABTS free radical scavenging activity, Fe2+ chelation rate and reducing power were used to evaluate antioxidant activity. Results: SDS-PAGE electrophoretic profile results indicated that alkaline protease was efficient in hydrolyzing proteins into low molecular weight peptides and amino acid; the antioxidant activity of the alkaline proteolysis product of Volvariellavolvacea was the highest with DPPH free radical scavenging ability (5 140.45±5.35) μg Trolox/g, ABTS free radical scavenging …
Research Progress Of Protein-Based Plant Polyphenol Nano-Delivery Carriers, Chen Yang-Ling, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Research Progress Of Protein-Based Plant Polyphenol Nano-Delivery Carriers, Chen Yang-Ling, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Food and Machinery
This review summarized the research progress on the preparation methods of nano-delivery systems, the types of proteins used to construct plant polyphenol nano-delivery carriers, and the modification of nano-delivery carriers by cross-linking agents domestically and internationally. The development of protein-based plant polyphenol nano-delivery carriers in the food field was also prospected.
Protein Changes Of Buffalo Meat During Low Temperature Storage, Qiu Jing, Qin De-Li, Liu Chun-You, Sun Ting-Guang, Luo Qi-Yong
Protein Changes Of Buffalo Meat During Low Temperature Storage, Qiu Jing, Qin De-Li, Liu Chun-You, Sun Ting-Guang, Luo Qi-Yong
Food and Machinery
Objective:The objective of this study is to investigate the protein changes mechanism of buffalo meat during low temperature storage.Methods:Buffalo meat samples were stored at 4, -18 and -60 ℃, respectively, and the contents of total protein, surface hydrophobicity, total sulfhydryl, free sulfhydryl and carbonyl values were determined, following the analysis of the correlation among those protein indicators. Results:The results showed that the contents of total protein, total sulfhydryl and free sulfhydryl of buffalo meat decreased, with the extension of storage time, while the surface hydrophobicity and carbonyl value of buffalo meat increased. The protein oxidation increased …
Effects Of Simultaneous Combination Of Steam And Microwave Cooking On The Quality Of Pork Ribs, Yao Qing, Chen Yan-Ping, Sun Ying-Ying, Fang Kun, Cao Ya-Qun, Xu Yan-Shun
Effects Of Simultaneous Combination Of Steam And Microwave Cooking On The Quality Of Pork Ribs, Yao Qing, Chen Yan-Ping, Sun Ying-Ying, Fang Kun, Cao Ya-Qun, Xu Yan-Shun
Food and Machinery
Objective:To determine the quality changes of the quality of pork ribs in simultaneous combination of steam and microwave cooking.Methods:The physicochemical quality, texture, fatty acids, amino acids, total thiol group, total carbonyl and vitro protein digestibility of pork ribs treated with simultaneous combination of steam and microwave were investigated.Results:The simultaneous combination of steam and microwave could significantly reduce the cooking time compared with the single steaming. And the combined cooking of microwave with 500 W and steam with 1 300 W for 13 min (MS-13) could reduce 48% of the cooking time. Compared with other groups, the pork …