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Zhao P, Hou Y, Chen X, Zhang M, Hu Z, Chen L, Huang J. High Fischer Ratio Oligopeptides of Gluten Alleviate Alcohol-Induced Liver Damage by Regulating Lipid Metabolism and Oxidative Stress in Rats. Foods 2024; 13:436. [PMID: 38338571 PMCID: PMC10855637 DOI: 10.3390/foods13030436] [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: 12/19/2023] [Revised: 01/16/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
High Fischer ratio oligopeptides (HFOs) exhibit diverse biological activities, including anti-inflammatory and antioxidant properties. HFOs from gluten origin were prepared through fermentation and enzymatic hydrolysis and then characterized using free amino acid analysis and scanning electron microscopy (SEM). Following intervention, the levels of serum total cholesterol (TC), triglyceride (TG), alanine aminotransferase (ALT), aspartate aminotransferase (AST), and hepatic malondialdehyde (MDA) in the rats significantly decreased (p < 0.05). Simultaneously, there was an increasing trend in superoxide dismutase (SOD) levels, and glutathione (GSH) levels were significantly elevated (p < 0.05). The mRNA expression levels of alcohol metabolism-related genes (ADH4, ALDH2, and CYP2E1) exhibited a significant increase (p < 0.05). Histological examination revealed a reduction in liver damage. The findings indicate that high Fischer ratio oligopeptides, prepared through enzymatic and fermentation methods, significantly improve lipid levels, ameliorate lipid metabolism disorders, and mitigate oxidative stress, and exhibit a discernible alleviating effect on alcoholic liver injury in rats.
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Affiliation(s)
- Penghui Zhao
- Food Laboratory of Zhong Yuan, Luohe 462300, China
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yinchen Hou
- Food Laboratory of Zhong Yuan, Luohe 462300, China
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450044, China
| | - Xinyang Chen
- Food Laboratory of Zhong Yuan, Luohe 462300, China
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mingyi Zhang
- Food Laboratory of Zhong Yuan, Luohe 462300, China
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zheyuan Hu
- Food Laboratory of Zhong Yuan, Luohe 462300, China
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lishui Chen
- Food Laboratory of Zhong Yuan, Luohe 462300, China
| | - Jihong Huang
- Food Laboratory of Zhong Yuan, Luohe 462300, China
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
- Collaborative Innovation Center of Functional Food Green Manufacturing, Xuchang 461000, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China
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2
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Ying Z, Yuyang H, Meiying L, Bingyu S, Linlin L, Mingshou L, Min Q, Huanan G, Xiuqing Z. High Fischer ratio peptide of hemp seed: Preparation and anti-fatigue evaluation in vivo and in vitro. Food Res Int 2023; 165:112534. [PMID: 36869539 DOI: 10.1016/j.foodres.2023.112534] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 01/02/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
The high Fischer (F) ratio hemp peptide (HFHP) was prepared by enrichment using activated carbon adsorption, ultrafiltration, and Sephadex G-25 gel filtration chromatography. The OD220/OD280 ratio reached 47.1 with a molecular weight distribution from 180 to 980 Da, a peptide yield up to 21.7 %, and the F value was 31.5. HFHP had high scavenging ability of DPPH, hydroxyl free radicals, and superoxide. Mice experiments showed that the HFHP increased the activity of superoxide dismutase and glutathione peroxidase. The HFHP had no effect on the body weight of mice, but prolonged their weight-bearing swimming time. The lactic acid, serum urea nitrogen, and malondialdehyde of the mice after swimming was reduced, and the liver glycogen increased. The correlation analysis indicated that the HFHP had significant anti-oxidation and anti-fatigue properties.
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Affiliation(s)
- Zhu Ying
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Huang Yuyang
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Li Meiying
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Sun Bingyu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Liu Linlin
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Lv Mingshou
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Qu Min
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Guan Huanan
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Zhu Xiuqing
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
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3
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Zhen H, Liu J, Xiong K, Zheng L, Hu Y, Li M, Jin W. Engineering a carboxypeptidase from Aspergillus oryzae M30011 to improve the terminal-specific enzymatic hydrolysis of aromatic amino acids. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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4
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Lu C, Feng YW, He Y, Xu L, Wang WL, Yang C, Shi X, Gao H, Zhang Y. Foods for Aromatic Amino Acid Metabolism Disorder: A Review of Current Status, Challenges and Opportunities. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2122993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Chenhui Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yong-Wei Feng
- Technology Innovation Center of Special Food for State Market Regulation, Wuxi Food Safety Inspection and Test Center, Wuxi, China
| | - Yongxi He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Institute of Analytical Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lizhi Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Institute of Analytical Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wen-Long Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Institute of Analytical Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Institute of Analytical Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xueli Shi
- Shijiazhuang City Maternal and Child Health Hospital, Shijiazhuang, Hebei, China
| | - Hui Gao
- Shijiazhuang City Maternal and Child Health Hospital, Shijiazhuang, Hebei, China
| | - Yi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Institute of Analytical Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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5
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Qin Y, Cheng M, Fan X, Shao X, Wang C, Jiang H, Zhang X. Preparation and Antioxidant Activities of High Fischer’s Ratio
Oligopeptides from Goat Whey. Food Sci Anim Resour 2022; 42:800-815. [PMID: 36133637 PMCID: PMC9478979 DOI: 10.5851/kosfa.2022.e32] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 06/11/2022] [Accepted: 06/22/2022] [Indexed: 11/09/2022] Open
Abstract
This study aimed to obtain high Fischer’s ratio oligopeptides from goat
whey (HFO) and investigate antioxidant property of it. Hydrolysis of goat whey
was done with the approach of sequential digestion of pepsin and flavourzyme.
With the adsorption of aromatic amino acids by activated carbon, HFO with a
Fischer’s ratio of 27.070 and a molecular weight of 200–1,000 Da
were obtained, and the branched-chain amino acids accounted for 22.87%.
Then the antioxidant activity of HFO was evaluated. At the concentrations of 2.0
mg/mL and 0.50 mg/mL, HFO scavenged 77.27% and 99.63% of
1,1-diphenyl-2-picrylhydrazyl and 3-ethylbenzthiazoline-6-sulphonate free
radicals respectively. The scavenging rate of HFO against hydroxyl radicals
reached 92.31% at the concentration of 0.25 mg/mL. Animal experiments
demonstrated that HFO could moderate the changes of malondialdehyde, superoxide
dismutase and glutathione peroxidase caused by CCl4-induced oxidative
stress in vivo. This study indicated that HFO from goat whey
was capable of oxidation resistance both in vivo and in
vitro, which provided a scientific basis for the high-value
processing and application of goat milk whey.
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Affiliation(s)
- Yusi Qin
- College of Food Science and Engineering,
Qilu University of Technology (Shandong Academy of Sciences),
Jinan 250353, China
| | - Ming Cheng
- Qingdao Research Institute of Husbandry
and Veterinary, Qingdao 266100, China
| | - Xiaoxue Fan
- College of Food Science and Engineering,
Qilu University of Technology (Shandong Academy of Sciences),
Jinan 250353, China
| | - Xiaoqing Shao
- College of Food Science and Engineering,
Qilu University of Technology (Shandong Academy of Sciences),
Jinan 250353, China
| | - Cunfang Wang
- College of Food Science and Engineering,
Qilu University of Technology (Shandong Academy of Sciences),
Jinan 250353, China
- Corresponding author: Cunfang
Wang, College of Food Science and Engineering, Qilu University of Technology
(Shandong Academy of Sciences), Jinan 250353, China, Tel:
+86-183-5310-8782, E-mail:
| | - Hua Jiang
- College of Food Science and Engineering,
Qilu University of Technology (Shandong Academy of Sciences),
Jinan 250353, China
- Corresponding author: Hua
Jiang, College of Food Science and Engineering, Qilu University of Technology
(Shandong Academy of Sciences), Jinan 250353, China, Tel:
+86-135-8910-1572, E-mail:
| | - Xiaoning Zhang
- College of Food Science and Engineering,
Qilu University of Technology (Shandong Academy of Sciences),
Jinan 250353, China
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LU C, ZHANG Y, SU Y, WANG W, FENG Y. [Advances in separation and analysis of aromatic amino acids in food]. Se Pu 2022; 40:686-693. [PMID: 35903835 PMCID: PMC9404096 DOI: 10.3724/sp.j.1123.2022.04011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Indexed: 11/25/2022] Open
Abstract
Amino acids are important building blocks of proteins in the human body, which are involved in many metabolic pathways. Patients with metabolic diseases such as phenylketonuria, tyrosinemia, and hepatic encephalopathy are genetically defective and cannot metabolize aromatic amino acids (AAA) in food; hence, a regular diet may lead to permanent physiological damage. For this reason, it is necessary to restrict the intake of AAA in their daily diet by limiting natural protein intake, while ensuring normal intake of low protein foods and supplementation with low-AAA protein equivalents. Sources of low-AAA protein equivalents currently rely on free amino acid complex mixtures and low-AAA peptides (also known as high-Fischer-ratio peptides), which have better absorption availability and palatability. AAA separation and analysis techniques are essential for the preparation and detection of low-AAA peptides. Researchers in this field have explored a variety of efficient adsorption materials to selectively remove AAA from complex protein hydrolysates and thus prepare low-AAA peptide foods, or to establish analysis strategies for AAA. Covering more than 70 publications on AAA removal and separation in the last decade from Web of Science Core Collection and China National Knowledge Infrastructure, this review analyzes the structural characteristics and physicochemical properties of AAA, and summarizes the technological progress of AAA removal based on adsorbents such as activated carbon and resin. The applications of two-dimensional nanomaterials, molecular imprinting, cyclodextrins, and metal-organic frameworks in AAA adsorption and analysis from three dimensions, i. e., sample pretreatment, chiral separation and adsorption sensing, are also reviewed. The mainstream adsorbents for AAA removal, such as activated carbon, still suffer from poor specificity and cause environmental pollution during post-use treatment. Existing AAA separating materials show impressive selective adsorption capability in food samples and chiral mixtures as well as high sensitivity in adsorption sensing. The development of an efficient detection technology for AAA may help in detecting trace AAA in food and in evaluating chiral AAA adulteration in food samples. By exploring the advantages and disadvantages of each type of technology, we provide support for the advancement of the removal and analysis techniques for AAA.
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Feng X, Cheng Q, Fang L, Liu W, Liu L, Sun C, Lu Z, Li G, Gu R. Corn oligopeptides inhibit Akt/
NF‐κB
signaling pathway and inflammatory factors to ameliorate
CCl
4
‐induced hepatic fibrosis in mice. J Food Biochem 2022; 46:e14162. [DOI: 10.1111/jfbc.14162] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 03/09/2022] [Accepted: 03/11/2022] [Indexed: 01/17/2023]
Affiliation(s)
- Xiao‐Wen Feng
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Beijing People’s Republic of China
| | - Qing‐Li Cheng
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Beijing People’s Republic of China
| | - Lei Fang
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Beijing People’s Republic of China
| | - Wen‐Ying Liu
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Beijing People’s Republic of China
- Engineering Laboratory for Agro Biomass Recycling & Valorizing, College of Engineering China Agricultural University Beijing People’s Republic of China
| | - Liang‐Wei Liu
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Beijing People’s Republic of China
- College of Food Science Northeast Agricultural University Harbin People’s Republic of China
| | - Chuan‐Qiang Sun
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Beijing People’s Republic of China
- College of Food Science Northeast Agricultural University Harbin People’s Republic of China
| | - Zhi‐Hao Lu
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Beijing People’s Republic of China
| | - Guo‐Ming Li
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Beijing People’s Republic of China
| | - Rui‐Zeng Gu
- Beijing Engineering Research Center of Protein and Functional Peptides China National Research Institute of Food and Fermentation Industries Beijing People’s Republic of China
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8
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Optimization of Enzymatic Hydrolysis and Activated Carbon Adsorption for Producing High Fischer Ratio Peptides from Soy Protein. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-021-10174-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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9
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Xiong K, Liu J, Wang X, Sun B, Zhang Y, Zhao Z, Pei P, Li X. Engineering a carboxypeptidase from Aspergillus niger M00988 by mutation to increase its ability in high Fischer ratio oligopeptide preparation. J Biotechnol 2021; 330:1-8. [PMID: 33647354 DOI: 10.1016/j.jbiotec.2021.02.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 02/18/2021] [Accepted: 02/21/2021] [Indexed: 02/06/2023]
Abstract
High Fischer ratio oligopeptides have better conditioning effects on chronic diseases caused by long-term sub-health. At present, the enzymatic method for producing high Fischer ratio oligopeptides has a low yield, complicated purification, and a high cost. The use of exopeptidases with specific catalytic activity for aromatic amino acids in the preparation of high Fischer ratio oligopeptides is an important means to solve this problem. The carboxypeptidase from Aspergillus niger M00988 was cloned, which has good specificity for hydrophobic amino acids. Mutations at important substrate binding sites 135, 160, and 206 were performed to study important factors affecting the enzyme-specific recognition of aromatic groups. The results showed that the steric hindrance of amino acid residues at position 135 and the effects of positions 160 and 206 on the binding force of the enzyme to the substrate have important effects on the specific recognition of aromatic groups by the enzyme. Therefore, the S135 G, Y160S, and Y206S mutant enzymes have good application prospects in the preparation of high Fischer ratio oligopeptides with Chlorella powder. The obtained oligopeptides' Fischer ratio reached 31.45, 38.42, and 36.54, respectively. Compared with the original enzyme, the Fischer ratio increased by 2.58 %, 25.31 %, and 19.18 %, respectively.
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Affiliation(s)
- Ke Xiong
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, 100048, China.
| | - Jiayun Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - Xiaoyi Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Baoguo Sun
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China; Beijing Innovation Centre of Food Nutrition and Human, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Yuyu Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Zhiyao Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Penggang Pei
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, 100048, China; Beijing Innovation Centre of Food Nutrition and Human, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Xiuyuan Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China
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XIONG K, LIU JY, WANG XY, SUN BG, ZHAO ZY, PEI PG, LI XY. Preparation of high fischer ratio oligopeptide of chlorella powder using specific enzymatic hydrolysis. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.42220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Ke XIONG
- Beijing Technology & Business University, China; Beijing Technology & Business University, China
| | - Jia-yun LIU
- Beijing Technology & Business University, China; Beijing Technology & Business University, China
| | - Xiao-yi WANG
- Beijing Technology & Business University, China; Beijing Technology & Business University, China
| | - Bao-guo SUN
- Beijing Technology & Business University, China; Beijing Technology and Business University, China
| | - Zhi-yao ZHAO
- Beijing Technology & Business University, China; Beijing Technology & Business University, China
| | - Peng-gang PEI
- Beijing Technology & Business University, China; Beijing Technology and Business University, China
| | - Xiu-yuan LI
- Beijing Technology & Business University, China; Beijing Technology & Business University, China
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11
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Impact of Microwave Thermal Processing on Major Grain Quality Traits of Linseed (Linum usitatissium L.). AGRIENGINEERING 2020. [DOI: 10.3390/agriengineering2020016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The current study investigated the effects of thermal processing of the microwave technology on nutritive value, crude protein solubility, urease activity and amino acid profile on linseed grains. Samples were treated in a SAMSUNG GE82N-B microwave oven at 450W for 0 (L1), 60 (L2), 180 (L3), 300 (L4), and 420 (L5) seconds, respectively. Microwave treatment for 300 seconds showed a significant (p ≤ 0.05) decrease in activity urease comparing to raw linseed. The raw and treated linseed protein solubility index (PDI) show statistical differences (p ≤ 0.05) between all the treatments compared. High performance liquid chromatography (HPLC) analyses of samples differences in the amino acid composition between controls and experimental treatments showed that amino acids were not significantly affected (p ≥ 0.05), except isoleucine and leucine amino acid (p ≤ 0.05). From the results of the present study, it is possible to identify that the best method for improving linseed quality for animal feed is the application of microwave for 60 second (treatment L2). Our results indicate that microwave thermal processing or micronizing dry thermal processing of grains could be successfully used in large industrial feed production with a short period of time and the improved nutritional parameters of grains, increased shelf-life and the unchanged amino acid profile of treated grains.
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