A5035422268- Meat and Animal Product Quality
- Infant Nutrition and Health
- Advanced Chemical Sensor Technologies
- Animal health and immunology
- Glycosylation and Glycoproteins Research
- Food Quality and Safety Studies
- Biopolymer Synthesis and Applications
- Milk Quality and Mastitis in Dairy Cows
- Antimicrobial Peptides and Activities
- Pancreatic function and diabetes
- Probiotics and Fermented Foods
- Digestive system and related health
- Nanocomposite Films for Food Packaging
- Surfactants and Colloidal Systems
- Forensic Entomology and Diptera Studies
- Identification and Quantification in Food
- Bee Products Chemical Analysis
- Animal Diversity and Health Studies
- Biochemical effects in animals
- Viral gastroenteritis research and epidemiology
- Polyamine Metabolism and Applications
- Protein Interaction Studies and Fluorescence Analysis
- Proteins in Food Systems
Shenyang Agricultural University
2017-2022
Central South University
2019
Milk fat globule membrane (MFGM) proteins have recently gained increasing attention, due to their significant biological function. However, the glycosylation of in human MFGM during lactation has not been studied detail. In this study, through mass spectroscopy-based N-glycoproteomics, we analyzed protein MFGM. A total 912 N-glycosylation sites on 506 N-glycoproteins were identified colostrum and mature milk Among them, 220 with 304 differentially expressed Gene Ontology (GO) analysis...
The composition and functions of milk fat globule membrane (MFGM) proteins are important indicators the nutritional quality milk.
Abstract BACKGROUND The types and quantity of proteins vary widely between bovine human milk, with corresponding differences in free hydrolytic amino acids. In this study, the acids colostrum were for first time qualitatively quantitatively determined using isobaric tags relative absolute quantification technology combined liquid chromatography tandem mass spectrometry detection. RESULTS Total acid content was 0.32 g L −1 0.63 respectively, twice that colostrum. However, total 4.2 2.2...
Sausage is a highly perishable food with unique spoilage characteristics primarily because of its specific means production. The quality sausage during storage determined by microbial and metabolite changes. This study developed preservative-free low-temperature model coated it natural casing. We characterized the microbiota non-volatile metabolites in after at 20°C for up to 12 days. Bacillus velezensis was most prevalent species observed 4 Lipids lipid-like molecules, organoheterocyclic...
Protein oxidation is known to be affected by lipid and lipolysis in meat products. This study aimed determine the changes during low-temperature sausage storage quantify their effect on protein using a mixed effects model. With prolonged time, carbonyls, peroxide values (PVs), thiobarbituric acid-reactive substances (TBARS) gradually increased, along with loss lipase activity accumulation of free fatty acids neutral lipids. Both PVs TBARS could explain large part variation carbonyls. Free...
The aim of the present study was to evaluate changes in composition non-volatile metabolites low-temperature sausage, stored for periods 0, 2, 4, 6, 8, 10, or 12 d at 20 °C. Evaluations were conducted using untargeted liquid chromatography-mass spectrometry (LC–MS/MS)-based metabolomics. Compared with samples from day significant differences (variable importance projection (VIP) > p < 0.05) observed 245 metabolites, divided into 9 classes, remaining storage periods. Moreover, an increased...