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Chen J, Ying X, Deng S, Li W, Peng L, Ma L. Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp (
Litopenaeus vannamei
) muscle during frozen storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16469] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiasheng Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood Collaborative Innovation Center of Seafood Deep Processing College of Food and Pharmacy Zhejiang Ocean University Zhoushan 316022 China
| | - Xiaoguo Ying
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood Collaborative Innovation Center of Seafood Deep Processing College of Food and Pharmacy Zhejiang Ocean University Zhoushan 316022 China
| | - Shanggui Deng
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Wenjun Li
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs Chengdu University Chengdu 610106 China
| | - Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
- Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
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2
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Fang J, Lu J, Zhang Y, Wang J, Wang S, Fan H, Zhang J, Dai W, Gao J, Yu H. Structural properties, antioxidant and immune activities of low molecular weight peptides from soybean dregs (Okara). Food Chem X 2021; 12:100175. [PMID: 34917928 PMCID: PMC8645904 DOI: 10.1016/j.fochx.2021.100175] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/16/2021] [Accepted: 11/29/2021] [Indexed: 01/31/2023] Open
Abstract
In this study, a method for preparing low molecular weight peptides (HPH-VAP) from okara using high-pressure homogenization assisted double enzymes was proposed. In order to explore its advantages, the effects of various methods on protein extraction rate and on the structure, antioxidant and immune properties of peptides were compared. The results showed that the protein extraction rate of this method was increased by 69% and 51% compared with other methods, and the structure only led to changes in the hydrogen bonds between peptide chains. HPH-VAP was screened out through functional characteristics, its structure was identified by HPLC-MS/MS, and further immunological activity analysis was carried out. The results showed that it promoted cell phagocytic ability, NO level and release of cytokines IL-6, IFN- γ, TNF-α. Therefore, this method is an effective and applicable method for industrial preparation of okara peptides, and has a positive effect on the reuse of okara resources.
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Affiliation(s)
- Jiaqi Fang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Jiahong Lu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Ying Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Jinyu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Hongliang Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Jiarui Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Junpeng Gao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
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