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Han F, Shen Q, Zheng W, Zuo J, Zhu X, Li J, Peng C, Li B, Chen Y. The Conformational Changes of Bovine Serum Albumin at the Air/Water Interface: HDX-MS and Interfacial Rheology Analysis. Foods 2023; 12:foods12081601. [PMID: 37107396 PMCID: PMC10137346 DOI: 10.3390/foods12081601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 04/03/2023] [Accepted: 04/08/2023] [Indexed: 04/29/2023] Open
Abstract
The characterization and dynamics of protein structures upon adsorption at the air/water interface are important for understanding the mechanism of the foamability of proteins. Hydrogen-deuterium exchange, coupled with mass spectrometry (HDX-MS), is an advantageous technique for providing conformational information for proteins. In this work, an air/water interface, HDX-MS, for the adsorbed proteins at the interface was developed. The model protein bovine serum albumin (BSA) was deuterium-labeled at the air/water interface in situ for different predetermined times (10 min and 4 h), and then the resulting mass shifts were analyzed by MS. The results indicated that peptides 54-63, 227-236, and 355-366 of BSA might be involved in the adsorption to the air/water interface. Moreover, the residues L55, H63, R232, A233, L234, K235, A236, R359, and V366 of these peptides might interact with the air/water interface through hydrophobic and electrostatic interactions. Meanwhile, the results showed that conformational changes of peptides 54-63, 227-236, and 355-366 could lead to structural changes in their surrounding peptides, 204-208 and 349-354, which could cause the reduction of the content of helical structures in the rearrangement process of interfacial proteins. Therefore, our air/water interface HDX-MS method could provide new and meaningful insights into the spatial conformational changes of proteins at the air/water interface, which could help us to further understand the mechanism of protein foaming properties.
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Affiliation(s)
- Fei Han
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qian Shen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wei Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingnan Zuo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xinyu Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingwen Li
- National Facility for Protein Science in Shanghai, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201210, China
| | - Chao Peng
- National Facility for Protein Science in Shanghai, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201210, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China
- Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
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2
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Zhang F, Yue Q, Li X, Kong B, Sun F, Cao C, Zhang H, Liu Q. Mechanisms underlying the effects of ultrasound-assisted alkaline extraction on the structural properties and in vitro digestibility of Tenebrio molitor larvae protein. ULTRASONICS SONOCHEMISTRY 2023; 94:106335. [PMID: 36821935 PMCID: PMC9982000 DOI: 10.1016/j.ultsonch.2023.106335] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 02/12/2023] [Accepted: 02/13/2023] [Indexed: 05/13/2023]
Abstract
Edible insects have been considered as a sustainable and novel protein source to replace animal-derived proteins. The present study aimed to extract Tenebrio molitor larvae proteins (TMP) using ultrasound-assisted alkaline extraction (UAE). Effects of different UAE times (10, 20, 30, 40, and 50 min) on the structural properties and in vitro digestibility of TMP were comparatively investigated with the traditional alkaline extraction method. The results revealed that ultrasonication could effectively alter the secondary/tertiary structures and thermal stability of TMP during UAE. The molecular unfolding and subsequent aggregation of TMP during UAE were mainly attributed to the formation of disulfide bonds and hydrophobic interactions. Moreover, TMP extracted by UAE had higher in vitro digestibility and digestion kinetics than those extracted without ultrasound, and the intermediate UAE time (30 min) was the optimal ultrasound parameter. However, longer UAE times (40 and 50 min) lowered the digestibility of TMP due to severe protein aggregation. The present work provides a potential strategy for the extraction of TMP with higher nutritional values.
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Affiliation(s)
- Fengxue Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qiang Yue
- Heilongjiang Open University, Harbin, Heilongjiang 150080, China
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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3
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Insights into oat polyphenols constituent against advanced glycation end products mechanism by spectroscopy and molecular interaction. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101313] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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4
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Comprehensive analysis of the anti-glycation effect of peanut skin extract. Food Chem 2021; 362:130169. [PMID: 34102509 DOI: 10.1016/j.foodchem.2021.130169] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 12/22/2022]
Abstract
Advanced glycation end-products (AGEs) are produced during protein glycation and associated with diabetic complications. Peanut skin is rich in procyanidins, which may be used as an inhibitor of glycation. This study evaluated the potential anti-glycation effect of peanut skin extract (PSE) and dissected the underlying mechanism. PSE could effectively inhibit the formation of AGEs in BSA-Glc and BSA-MGO/GO models, with 44%, 37% and 82% lower IC50 values than the positive control (AG), respectively. The inhibitory effect of PSE on BSA glycation might be ascribed to its binding interaction with BSA, attenuated formation of early glycation products and trapping of reactive dicarbonyl compounds. Notably, PSE showed a remarkably stronger inhibitory effect on Amadori products than AG. Furthermore, three new types of PSE-MGO adducts were formed as identified by UPLC-Q-TOF-MS. These findings suggest that PSE may serve as an inhibitor of glycation and provide new insights into its application.
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5
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Liu J, Chen WM, Shao YH, Liu YP, Tu ZC. Improved antitumor activity and IgE/IgG-binding ability of α-Lactalbumin/β-lactoglobulin induced by ultrasonication prior to binding with oleic acid. J Food Biochem 2020; 44:e13502. [PMID: 33025647 DOI: 10.1111/jfbc.13502] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/11/2020] [Accepted: 09/01/2020] [Indexed: 12/29/2022]
Abstract
Bovine α-lactalbumin (α-La)/β-lactoglobulin (β-Lg) was pretreated through ultrasonic treatment and subsequently binding with oleic acid (OA) by heat treatment. And, the antitumor activity, IgE/IgG-binding ability, and structural modifications were investigated. After α-La/β-Lg were treated by ultrasonic prior to binding with OA, the treated α-La/β-Lg showed high antitumor activity and IgE/IgG-binding ability, and significantly affected the structural modifications, which reflected by the reduction in α-helix content, the increase of molecular weight, intrinsic fluorescence intensity, and surface hydrophobicity. Molecular docking studies indicated that OA bound to α-La/β-Lg by hydrogen bonds and hydrophobic interaction. Therefore, ultrasonic prior to binding with OA could improve antitumor activity and IgE/IgG-binding ability of α-La/β-Lg as a result of structural modifications. And, ultrasonic prior to binding with fatty acid processing of milk products alone may increase the antitumor activity, this change may enhance the risk of an allergenic reaction in milk allergy patients to some extent. PRACTICAL APPLICATIONS: Fatty acids, natural ligands associated with the bovine milk proteins, and milk protein-fatty acid complex has a variety of functional applications in the food industry. This study revealed that antitumor activity, IgE/IgG-binding ability, and structural modifications of α-La/β-Lg induced by ultrasonic prior to binding with oleic acid. It will be beneficial to understand the mechanism of the functional changes of protein. Ultrasonic prior to binding with oleic acid will be more likely to develop a practical technology to improve the functional characteristics of milk protein and design the optimal nutritional performance of milk food.
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Affiliation(s)
- Jun Liu
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China
| | - Wen-Mei Chen
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China
| | - Yan-Hong Shao
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China
| | - Ying-Ping Liu
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
| | - Zong-Cai Tu
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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6
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Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109560] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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7
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Yang S, Tu ZC, Wang H, Huang T. The reduction in the immunoglobulin G and immunoglobulin E binding capacity of β-lactoglobulin via spray-drying technology. J Dairy Sci 2020; 103:2993-3001. [DOI: 10.3168/jds.2019-17322] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Accepted: 12/12/2019] [Indexed: 01/03/2023]
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8
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Zhao J, He J, Dang Y, Cao J, Sun Y, Pan D. Ultrasound treatment on the structure of goose liver proteins and antioxidant activities of its enzymatic hydrolysate. J Food Biochem 2019; 44:e13091. [PMID: 31693203 DOI: 10.1111/jfbc.13091] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 10/12/2019] [Accepted: 10/15/2019] [Indexed: 01/17/2023]
Abstract
This study was to investigate the effects of ultrasonic treatment on the physical and chemical properties of goose liver protein (GLP) and the anti-oxidative activity of the goose liver protein hydrolysate (GLPH). By measuring the average particle size, sulfhydryl and disulfide bond, secondary structure, hydroxyl radical inhibition, 1, 1-diphenyl-2-picrylhydrazyl radical scavenging rate, and ferrous ion chelating ability, we found that 300 and 600 W ultrasonic treatment reduced the particle size of GLP from 509.7 μm to 313.7 μm and 273.1 μm, respectively, and significantly decreased the content of sulfhydryl and the structures of α-helix and β-turn (p < .05). Meanwhile, the content of disulfide bond and β-sheet structure increased significantly (p < .05); the antioxidant capacity of GLPH increased significantly (p < .05). After 300 W ultrasonic treatment, the GLP in the enzymatic hydrolysis process was more conducive to the release of antioxidant substances compared with the 600 W ultrasonic-treated GLP. PRACTICAL APPLICATIONS: The physical and chemical properties of the GLP were changed by ultrasonic treatment, which was beneficial to improve the texture quality of goose liver paste and the anti-oxidative activity of GLPH. It could enhanced the functional characteristics of goose liver paste by enzymolysis. Meanwhile, antioxidant components extracted by ultrasonic treatment from goose liver could be added to foods as an excipient to improve the antioxidant properties.
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Affiliation(s)
- Jin Zhao
- State Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Jun He
- State Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yali Dang
- State Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Jinxuan Cao
- State Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yangying Sun
- State Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Daodong Pan
- State Key Laboratory for Quality and Safety of Agro-products, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
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9
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Zhang L, Lu Y, Ye YH, Yang SH, Tu ZC, Chen J, Wang H, Wang HH, Yuan T. Insights into the Mechanism of Quercetin against BSA-Fructose Glycation by Spectroscopy and High-Resolution Mass Spectrometry: Effect on Physicochemical Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:236-246. [PMID: 30567433 DOI: 10.1021/acs.jafc.8b06075] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Quercetin has been reported to suppress protein glycation or the formation of advanced glycation end-products (AGEs), but the inhibition mechanism related to protein structure and glycation sites and the influence on physicochemical properties remain unclear. The aim of the current research was to investigate the mechanism of quercetin against glycation with BSA-fructose as model by spectroscopic and spectrometric techniques. Changes in physicochemical properties were evaluated by antioxidant activity and emulsifying properties. The results indicated that quercetin dose-dependently inhibited the glycation of BSA by attenuating the alteration of conformational structure and microenvironment induced by glycation. It could also suppress the cross-linking or aggregation of glycated BSA, which reflected in the decreased molecular weight determined by SDS-PAGE and MALDI-TOF. Nanoliquid chromatography coupled to Q-Exactive tandem mass spectrometry analysis revealed the mapping of 20, 23, 19, and 19 glycation sites in glycated BSA with 0, 0.5, 1.5, and 3.0 mM quercetin, respectively. Quercetin changed the glycation sites of BSA, but it could not reduce the number greatly. In addition, quercetin reduced the antioxidant ability and increased the emulsifying properties of BSA, while negligible efficiency was observed on the antioxidant activity and emulsifying activity index of glycated BSA.
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Affiliation(s)
- Lu Zhang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Yu Lu
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Yun-Hua Ye
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Si-Hang Yang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Juan Chen
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Hui Wang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Hong-Hong Wang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Tao Yuan
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
- The Key Laboratory of Plant Resources and Chemistry of Arid Zone, and State Key Laboratory of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry , Chinese Academy of Sciences , Urumqi 830011 , China
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10
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Zhang L, Zhang CJ, Tu ZC, Yang WH, Zhao Y, Xin ZQ, Wang H, Sha XM, Chen J. Nelumbo nucifera leaf extracts inhibit the formation of advanced glycation end-products and mechanism revealed by Nano LC-Orbitrap-MS/MS. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.01.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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11
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Liu J, Tu ZC, Zhang L, Wang H, Sha XM, Shao YH. Influence of Ultrasonication Prior to Glycation on the Physicochemical Properties of Bovine Serum Albumin–galactose Conjugates. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.35] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jun Liu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
| | - Zong-cai Tu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
- State Key Laboratory of Food Science and Technology, Nanchang University
| | - Lu Zhang
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University
| | - Xiao-mei Sha
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
| | - Yan-hong Shao
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
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12
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Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS. Food Chem 2017; 227:413-421. [DOI: 10.1016/j.foodchem.2017.01.109] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 12/09/2016] [Accepted: 01/23/2017] [Indexed: 11/19/2022]
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13
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Zou Y, Wang L, Li P, Cai P, Zhang M, Sun Z, Sun C, Geng Z, Xu W, Xu X, Wang D. Effects of ultrasound assisted extraction on the physiochemical, structural and functional characteristics of duck liver protein isolate. Process Biochem 2017. [DOI: 10.1016/j.procbio.2016.09.027] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Ma D, Tu ZC, Wang H, Zhang L, He N, McClements DJ. Mechanism and kinetics of tyrosinase inhibition by glycolic acid: a study using conventional spectroscopy methods and hydrogen/deuterium exchange coupling with mass spectrometry. Food Funct 2017; 8:122-131. [DOI: 10.1039/c6fo01384h] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Tyrosinase is an enzyme that promotes enzymatic browning of fruits and vegetables, thereby reducing product quality.
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Affiliation(s)
- Da Ma
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
- College of Life Science
| | - Hui Wang
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
| | - Lu Zhang
- College of Life Science
- Jiangxi Normal University
- Nanchang
- China
| | - Na He
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- China
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