A5056976378- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Meat and Animal Product Quality
- Phytoestrogen effects and research
- Phytase and its Applications
- Microencapsulation and Drying Processes
- Food Quality and Safety Studies
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Biochemical effects in animals
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
- GABA and Rice Research
- Tea Polyphenols and Effects
- Muscle metabolism and nutrition
- Infant Nutrition and Health
- Enzyme Production and Characterization
- Microbial Metabolism and Applications
- Animal Nutrition and Physiology
- Animal Diversity and Health Studies
- Diet and metabolism studies
- Seaweed-derived Bioactive Compounds
- Vibrio bacteria research studies
- Protein Interaction Studies and Fluorescence Analysis
China Agricultural University
2016-2025
Light Industry Hangzhou Electromechanical Design Institute
2022
Beijing Technology and Business University
2011
Northeast Agricultural University
2009
Sichuan Agricultural University
2008
South China University of Technology
2007
Centre National de la Recherche Scientifique
2006
École Normale Supérieure Paris-Saclay
2006
Iwate University
1996
A total of 8 beany odor-active compounds and 4 non-beany aroma-active traditional soymilk were identified through dynamic headspace dilution analysis (DHDA) gas chromatography-olfactometry-mass spectrometry (GC-O-MS). To eliminate the flavors, was processed with hot water blanching grinding for 2, 4, 6, 8, 10 min a temperature between 80 100 °C. 5 3 this analyzed by solid phase microextraction (HS-SPME). As result, lipoxygenase (LOX) activity gradually decreased treatment time, decrease Lox...
This study analyzed the aggregation mode of polypeptides in protein particles soy milk by using ultracentrifugation, gel filtration, and sodium dodecyl sulfate−polyacrylamide electrophoresis (SDS-PAGE). The results show that were mainly formed various complex aggregates. These aggregates composed basic acidic glycinin (11S), which interact with each other via disulfide bonds, a very small amount disulfide-linked α′ α subunits β-conglycinin (7S). Moreover, part monomeric 7S 11S form through...
Off-flavor of soymilk is a barrier to the acceptance consumers. The objectionable soy odor can be reduced through inhibition their formation or removal after being formed. In this study, was prepared by three grinding methods (ambient, cold, and hot grinding) from two varieties (yellow Prosoy black soybean) before undergoing heating processes: stove cooking, one-phase UHT (ultrahigh temperature), two-phase process using Microthermics direct injection processor, which equipped with vacuuming...
ABSTRACT: The effects of composition and content protein particles on tofu curding were investigated by using soymilk prepared from mixtures glycinin-rich β-conglycinin-rich soybeans. breaking stress curds increased with the increase particle in soymilk. soybeans had a high formed harder curds. There is significant positive correlation between It suggested that quantity reinforces combination among during curding, thus forming stronger network
ABSTRACT: The soluble complexes formed between hydrolyzed soybean protein and calcium at pH 7.4 were investigated using dialysis, gel chromatography, Fourier transform infrared spectrometry (FTIR). results demonstrate that the amount of bound was significantly different for hydrolysates obtained proteases neutrase, flavourzyme, protease M, pepsin. Maximum levels binding (66.9 mg/g) occurred with produced M. Peptide fragments exhibiting high capacity had molecular weights either 14.4 kDa or 8...
The iron-chelating peptides from soybean protein hydrolysates (SPH) were investigated using immobilized metal affinity chromatography (IMAC). results demonstrated that SPH could absorb on the IMAC-Fe(3+) column, while capability of binding iron was different in (10-30 kDa), (3-10 and (1-3 kDa). highest amount column occurred with With IMAC method, shown to be formed at pH lower than 5.5, they not affected by NaCL concentration between 0.1 mol/L 1 mol/L, partially disrupted 0.02 Na(2)HPO(4)...
This study aims to understand the development and succession of microbial community during production traditional Aspergillus-type Douchi as well their effects on formation variation characteristic aroma compounds. High-throughput sequencing technology, solid-phase microextraction, gas chromatography-mass spectrometry, Spearman correlation analysis were conducted changes in flavor fermentation process. Aspergillus spp. was dominant early stage fermentation, whereas Staphylococcus spp.,...
Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative anti-inflammatory activities lactic soymilk. To elucidate key factors that affect antioxidant properties fermented soymilk, strains preparation process were investigated. Findings show prepared using hot-water blanching method (BT-80) demonstrated better activity than conventional (CN-20). Besides,...