A5022078820- Meat and Animal Product Quality
- Proteins in Food Systems
- Aquaculture Nutrition and Growth
- Advanced Chemical Sensor Technologies
- Microencapsulation and Drying Processes
- Algal biology and biofuel production
- Echinoderm biology and ecology
- Biochemical Analysis and Sensing Techniques
- Seaweed-derived Bioactive Compounds
- Polysaccharides Composition and Applications
- Corneal Surgery and Treatments
- Protein Hydrolysis and Bioactive Peptides
Guangdong Academy of Sciences
2025
Dalian Polytechnic University
2022-2024
The contribution and mechanism of κ-/ι-carrageenan (CG) with different hydration characteristics on the gelling properties shrimp myofibrillar protein (MP) gelation was studied.The gel strength, water-holding capacity viscoelastic MP gels were significantly enhanced by 1.0% κ-/ι-CG (P < 0.05), but microstructure showed that excessive carrageenan caused fragmentation network a corresponding decrease in properties. Compared to MP-ιCG, MP-κCG larger breaking force shorter distance, thus...
Abstract Polysaccharides are widely used as quality improvers for meat products. However, the mechanisms of how different ionic polysaccharides regulate gelling properties myofibrillar protein (MP) still unclear. This study aimed to elucidate contribution MP gelation and its mechanism. The enhancement hydrogen bond, hydrophobic interaction, disulfide bond between carboxymethyl cellulose sodium (CMC‐Na, anionic polysaccharide) made them bind tightly, which contributes improvement gel...
<title>Abstract</title> Natural substances with anti-inflammatory activity have always been the priority for human injuries. This study aims to investigate beneficial effects and mechanism of sea cucumber protein (SCP) on wound healing, through a BALB/c mice model LPS-induced RAW 264.7 cells. To find out how SCP paste works, we identified mice's serum cytokines tissue section. The alteration NF-κB pathway during effect was also explored. results showed that healing rate in SCP(H) group...
ABSTRACT This study investigated the effect of different processing methods (boiling, oil boiling, and stir frying) on flavor hoki steak soups. The quality fillet broths was explored by pH, Thiobarbituric acid reactive substances (TBARS), color. E‐nose, E‐tongue, gas chromatography‐ion mobility spectrometry (GC‐IMS) combined with free amino acids (FAAs) were used to analyze Key compounds screened relative odor activity value (ROAV). variable influence projection (VIP) identify differential...