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1. Effect of heat treatments on the physicochemical and structural properties of goat milk | |||
Manik Chandra Roy,Lina Zhang,Peng Zhou | |||
Food Science and Technology 03 April 2020 | |||
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Abstract:In modern dairy industry, thermal processing is applied for safety concern of microbial risk during goat milk (GM) processing, which would concern the stability of milk proteins. In this paper, we studied the outcomes of thermal treatments (pasteurization, spray drying and ultra-high temperature (UHT)) commonly practiced in the milk industries on the denaturation of protein structure and physicochemical properties of GM. Confocal scanning microscopy illustrated that high heat treatments strengthened the milk fat globules size (MFGs) of GM. The results from circular dichroism and fluorescence spectroscopy presented that spray drying and UHT both treatments made significant transformations in protein structure of GM. Moreover, these treatments also decreased the total sulfhydryl concentration and zeta potential in milk proteins, while surface hydrophobicity increased significantly indicating that thermal treatment had a great impact on GM proteins. Whereas, pasteurization had the least effect on serum proteins compared to raw milk serum. This study provided a great understanding of physicochemical and structural changes of GM underlying commercial thermal treatments. | |||
TO cite this article:Manik Chandra Roy,Lina Zhang,Peng Zhou. Effect of heat treatments on the physicochemical and structural properties of goat milk[OL].[ 3 April 2020] http://en.paper.edu.cn/en_releasepaper/content/4751457 |
2. Composition, source and influencing factors of white spots formation in soybean paste | |||
MIN Shihao,NIU Chengtuo,SHAN Wanxiang,LIU Chunfeng,ZHENG Feiyun,WANG Jinjing,LI Qi | |||
Food Science and Technology 06 March 2020 | |||
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Abstract:White spots are commonly found in bean-based fermented food, which will significantly lower the product quality. This study aimed to analyze the composition of white spots and further reveal the source and influencing factors of white spots in bean-based fermented food using soybean paste as study model. The results showed that white spots were mainly composed of 40.96% free tyrosine and 37.94% tyrosine-rich peptides. During soybean paste fermentation, tyrosine was found to be produced by the actions of proteolytic enzymes secreted by Aspergillus oryzae 3.042 and the excessive accumulation of tyrosine in soybean paste led to the formation of white spots. Among all influencing factors, high temperature treatment favored the formation of white spots. The existence of soy peptone and phenylalanine would postpone the precipitation of tyrosine while promote the aggregation of the tyrosine precipitation. Field Emission Scanning Electron Microscope (FESEM) analysis showed that tyrosine accumulated around the protein particles and treatment at 120 C would disrupt the structure of tyrosine-protein complex. Based on the above results, we proposed that treatment of soybean paste at temperature lower than 80 C was the current practically applicable method to control the formation of white spots in soybean paste. | |||
TO cite this article:MIN Shihao,NIU Chengtuo,SHAN Wanxiang, et al. Composition, source and influencing factors of white spots formation in soybean paste[OL].[ 6 March 2020] http://en.paper.edu.cn/en_releasepaper/content/4751034 |
3. Tanshinone IIA Improved Non-alcoholic Fatty Liver Disease via A β2-AR-LKB1-AMPK Signaling Axis | |||
Zheng Xu,Li Haitao | |||
Food Science and Technology 03 February 2020 | |||
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Abstract:No therapeutic options currently exist for nonalcoholic fatty liver disease (NAFLD). Although commonly prescribed for cardiovascular diseases, Danshen (Salvia miltiorrhiza Bunge) has been used historically in folk medicines against chronic liver diseases, but its potential in NAFLD therapy remains uncertain. Here we reported that Tanshinone IIA (TAN-IIA), a principal constituent of Danshen, effectively ameliorated experimental NAFLD via transactivation of AMP-activated protein kinase. Using a mouse model, we established that tanshinone IIA effectively attenuated high-fat-diet induced obesity, hepatomegaly and liver steatosis. Mechanistically, we found that β2-adrenergic receptor (β2-AR) was down-regulated in liver tissues of obese mice. Tanshinone IIA might function as a β2-AR agonist, increase the intracellular cAMP levels, and turn on liver kinase B1 (LKB1)-AMP-activated protein kinase (AMPK)-acetyl-CoA carboxylase 2 (ACC2) signaling axis to promote fatty acid oxidation. Collectively, tanshinone IIA might merit investigation as a potential therapeutic agent for NAFLD especially in those patients with obesity. | |||
TO cite this article:Zheng Xu,Li Haitao. Tanshinone IIA Improved Non-alcoholic Fatty Liver Disease via A β2-AR-LKB1-AMPK Signaling Axis[OL].[ 3 February 2020] http://en.paper.edu.cn/en_releasepaper/content/4750630 |
4. Scavenging activity against 2,2-diphenyl-a-picrylhydrazyl free radical and interactions of α-tocophenol, oryzanol, and phytosterol | |||
Lisha Zhang,Tao Zhang,Ming Chang,Mengyao Lu,Ruijie Liu,Qingzhe Jin,Xingguo Wang | |||
Food Science and Technology 10 January 2019 | |||
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Abstract:Natural antioxidants are a complex system of molecules that interact to scavenge free radicals, and they often exist as minor compounds which are important for the nutritional benefits and functions of plant oils. In this study, the scavenging activity of α-tocopherol (α-T) in the presence of γ-oryzanol and phytosterol in radical medium was investigated. Experimental measurements were performed using 2,2-diphenyl-a-picrylhydrazyl assays. The compounds α-T, γ-oryzanol, and phytosterol were added to the reaction system separately and together at a range of concentrations. Interaction was calculated by comparing experimental and theoretical values. The results revealed an antagonistic interaction between α-T and γ-oryzanol, as well as phytosterol at all concentrations investigated. Additionally, hydrogen bonds and inhibitions of α-T regeneration played important roles in the polar system. These findings provide insight may be of interest in oil processing to ensure that the contents of the minor compounds should be in a suitable range. | |||
TO cite this article:Lisha Zhang,Tao Zhang,Ming Chang, et al. Scavenging activity against 2,2-diphenyl-a-picrylhydrazyl free radical and interactions of α-tocophenol, oryzanol, and phytosterol[OL].[10 January 2019] http://en.paper.edu.cn/en_releasepaper/content/4747013 |
5. Different Roles of Caffeine, Catechins and Tea Proteins in Creaming of Green Tea from Camellia sinensis | |||
LIN Xiaorong,CHEN Zhongzheng,ZHANG Yuanyuan,LUO Wei,GAO Xiong,LI Bin | |||
Food Science and Technology 11 May 2016 | |||
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Abstract:Creaming in green tea (Camellia sinensis) was studied by High Performance Liquid Chromatography (HPLC) and Dynamic Light Scattering (DLS). Catechins, caffeine, and proteins were major components of tea cream, which had greater affinity than any other components for precipitation. Their different roles in creaming were investigated in a series of modulated tea and simulated tea. Modulation of caffeine significantly affected the formation of sediments, but this impact was highly related to the amounts of catechins and proteins in original tea. Interactions among catechins, proteins and caffeine were discussed. Tea proteins had priority to associate with catechins over caffeine. They aggregated with catechins spontaneously, forming colloidal particles of 93.3 nm in average hydrodynamic radius (RH). Addition of caffeine led to larger particle size and higher light scattering. In conclusion, nano-aggregates formed by catechins and proteins in green tea provided nucleus for sediments, whereas caffeine acted as an activator to promote creaming. | |||
TO cite this article:LIN Xiaorong,CHEN Zhongzheng,ZHANG Yuanyuan, et al. Different Roles of Caffeine, Catechins and Tea Proteins in Creaming of Green Tea from Camellia sinensis[OL].[11 May 2016] http://en.paper.edu.cn/en_releasepaper/content/4689350 |
6. Screening of Amylolytic Lactic Acid bacteria for Rice Starch | |||
Nalwoga Mariam,Liu Xiaoming,Zhang Qiuxiang,Zhang Hao,Chen Wei | |||
Food Science and Technology 26 February 2013 | |||
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Abstract:Twenty-nine Lactobacillus Plantarum strains potentially useful in the development of a functional ready to drink rice beverage were screened for amylolytic activity by investigating their capacities to utilize rice starch, using the known amylolytic L. plantarum A6 as a reference strain. Among these strains, 21 were capable of degrading rice starch, 10 showed extracellular amylase activity greater than 0.30 μ Units /ml. The microbial growth, titratable acidity, pH, reducing sugars and organic acids were measured respectively. Only 4 strains were able to grow substantially in the liquid medium, reaching maximum cell count after 12 h fermentation (7.0-10.6 log cfu /ml), with a pH below 4.5. Lactic acid was produced in amounts ranging from 5.98 mg/ml to 8.16 mg/ml and acetic acid ranged between 3.47mg/ml to 5.90 mg/ml. Some strains produced more acetic acid than lactic acid between 12- 24 h of fermentation. L. Plantarum Z4 showed highest residual reducing sugars utilisation content. Two of the strains tested (L. plantarum Z4 and L. plantarum CS) that showed the highest growth and amylase activity were recommended suitable for further studies and the development of a fermented rice beverage. | |||
TO cite this article:Nalwoga Mariam,Liu Xiaoming,Zhang Qiuxiang, et al. Screening of Amylolytic Lactic Acid bacteria for Rice Starch[OL].[26 February 2013] http://en.paper.edu.cn/en_releasepaper/content/4523495 |
7. Effect of microwave on activity and confornation of proteases | |||
Bian Rongxia ,Xiaoming Liu,Daming Fan,Jianxin Zhao,Hao Zhang,Wei chen | |||
Food Science and Technology 20 December 2012 | |||
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Abstract:The use of microwave in food-grade proteases remains limited. This study explored the mechanism through which microwave treatment affects protease activity. Different proteases had various degrees of resistance to microwave, and listing from the strongest to the weakest, the proteases studied were papain, alcalase, bromelain, pepsin, trypsin, flavourzyme, and neutrase. During the microwave treatments, protease activity of papain did not change dramatically through the treatments up to 900 W. On the other hand, the activity of alcalase dropped 75 % at a microwave power of 100 W. In general, with increasing microwave power and length of treatment, protease activity and the α-helix content of the enzymes decreased, and the change in the fluorescence spectra became more obvious. The results indicated that microwave has different influence on the proteases, and microwave has the potential for application in the enzymatic hydrolysis of food. | |||
TO cite this article:Bian Rongxia ,Xiaoming Liu,Daming Fan, et al. Effect of microwave on activity and confornation of proteases[OL].[20 December 2012] http://en.paper.edu.cn/en_releasepaper/content/4505870 |
8. Inhibitory Effect on Monoamine oxidase of Lactobacillus casei JH23's Metabolite | |||
HE Yiwei,GUO Benheng,CHEN Wei,WU Zhenjun,WU Jiang | |||
Food Science and Technology 20 March 2012 | |||
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Abstract:Among the tested Lactobacillus strains assayed for Inhibitory activity on monoamine oxidase (MAO), the supernatant of Lactobacillus casei JH23 cultured in MRS broth showed strong inhibitory activity. The bioactive components from the supernatant could be fractioned into organic solvent soluble (O) and water soluble ones (W) by extraction with ethyl acetate. Both the organic solvent soluble (O) and water soluble components (W) demonstrated a competitive inhibitory activity to MAO in a dose-dependent manner. The IC50 for the organic solvent soluble components (O) to MAO-A and MAO-B were 1.97mg / ml, 5.67mg / ml, while IC50 for the water soluble components (W) were 1.59mg / ml and 4.83mg / ml respectively. A bioactive fraction w1 was obtained from the water soluble components (W) by sephadex-G15 chromatograph, which the IC50 for MAO-A and MAO-B were 0.327mg/ml and1.13mg/ml .W1 could be further fractioned into 2 peaks with absorbance at 200nm and 300nm respectively by RP-HPLC, and the peak appeared at 200nm had good MAO inhibitory effect. The substance will be prepared by liquid phase and determined structure, which can promote the development of spiritual degeneration disease drug. | |||
TO cite this article:HE Yiwei,GUO Benheng,CHEN Wei, et al. Inhibitory Effect on Monoamine oxidase of Lactobacillus casei JH23's Metabolite[OL].[20 March 2012] http://en.paper.edu.cn/en_releasepaper/content/4472390 |
9. Screening of lactobacilli with antagonistic activity against enteroinvasive Escherichia coli | |||
Wenyu Liu,Xiaoming Liu,Fengwei Tian,Qiuxiang Zhang,Gang Wang,Hao Zhang,Wei Chen | |||
Food Science and Technology 15 March 2012 | |||
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Abstract:In the present study, 339 lactic acid bacteria (LAB) strains, isolated from fermented dough, pickles, salted meat, baby feces and fermented dairy products, were screened for the antagonistic activity against enteroinvasive Escherichia coli (EIEC). Through the analysis of the inhibition zone of the lactobacilli spent culture supernatant (SCS) on EIEC growth, 22 LAB strains were selected. Using the in vitro assays of adhesion to HT-29 cell lines and tolerance to gastrointestinal conditions (acid and bile), two isolates, Lactobacillus plantarum CCFM 233 and Lactobacillus plantarum CCFM 231, were shown not only to inhibit the growth of EIEC significantly, but also to have high adhesion to HT-29 cell lines and good tolerance to low acid and high bile. Furthermore, the two strains could strongly antagonize the adhesion and invasion of EIEC to the HT-29 cell lines. This study suggests that Lactobacillus plantarum CCFM 233 and Lactobacillus plantarum CCFM 231 could be used as potential probiotics against EIEC. | |||
TO cite this article:Wenyu Liu,Xiaoming Liu,Fengwei Tian, et al. Screening of lactobacilli with antagonistic activity against enteroinvasive Escherichia coli[OL].[15 March 2012] http://en.paper.edu.cn/en_releasepaper/content/4471789 |
10. Hydrothermal treatment followed by microbial transglutaminase reaction improved the water absorption of wheat gluten | |||
Song Liu,Dongxu Zhang,Long Liu,Miao Wang,Guocheng Du,Jian Chen | |||
Food Science and Technology 18 December 2009 | |||
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Abstract:BACKGROUND: The water absorption of wheat gluten plays an important role in the weight, volume and form ratio of the breads. In this paper, hydrothermal treatment and microbial transglutaminase (MTGase) modification were combined to improve the water absorption ratio (WAR) of wheat gluten. To understand the increases in WAR, the changes in MTGase reaction after gluten hydrothermal treatment were also investigated. RESULTS: The sole hydrothermal treatment improved the WAR of gluten. The gluten treated at 100 oC for 30 min exhibited the highest WAR value (2.03g g-1 gluten) while the WAR of control without hydrothermal treatment was 1.5 g g-1 gluten. When gluten was exposed to 90 oC for 30 min followed by incubation with MTGase for 5 h, its WAR reached 2.48g g-1 gluten. In contrast to control gluten, the surface hydrophobicity of the gluten preheated at 90 oC for 30min increased and fluctuated in a different way during the following MTGase reaction. Meantime, the trend in the amount of soluble protein of preheated gluten was also changed in the progress of MTGase reaction. CONCLUSION: Hydrothermal treatment followed by MTGase reaction is an efficient approach to improve the WAR of wheat gluten. The analysis of catalytic process, including determination of ammonia, gluten surface hydrophobicity, soluble protein and SDS-PAGE, suggested that hydrothermal pretreatment accelerated the cross-linking reaction and may alter the ratio of gluten deamidation catalyzed by MTGase, which induced an increase in the WAR. | |||
TO cite this article:Song Liu,Dongxu Zhang,Long Liu, et al. Hydrothermal treatment followed by microbial transglutaminase reaction improved the water absorption of wheat gluten[OL].[18 December 2009] http://en.paper.edu.cn/en_releasepaper/content/37782 |
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