A5028423679- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Bee Products Chemical Analysis
- Biochemical effects in animals
- Polysaccharides Composition and Applications
- Pickering emulsions and particle stabilization
- Food composition and properties
- Advanced Chemical Sensor Technologies
- Muscle metabolism and nutrition
- Food Chemistry and Fat Analysis
- Insect Utilization and Effects
- Collagen: Extraction and Characterization
- Probiotics and Fermented Foods
- Freezing and Crystallization Processes
- Phytochemicals and Antioxidant Activities
- Enzyme Production and Characterization
- Listeria monocytogenes in Food Safety
- Insect and Pesticide Research
- Physiological and biochemical adaptations
- Plasma Applications and Diagnostics
- Microbial Inactivation Methods
- Phytochemical Studies and Bioactivities
- Coagulation, Bradykinin, Polyphosphates, and Angioedema
Ningbo University
2022-2025
University of Alberta
2013-2020
Northwest A&F University
2013
In this study, 4 novel duck liver-derived bioactive peptides with high antioxidant capacity were prepared by fermentation, RP-HPLC purification, LC-MS/MS identification, molecular docking, and machine learning. The docking results demonstrated their power mainly forming hydrogen bonds between amino acid residues free radical molecules. Machine learning further confirmed ACE inhibitory effects. Moreover, in H2O2-induced HepG2 oxidative damage cell models, they could increase the activities...
Gelatins were prepared from chicken and turkey heads in a series of batch extractions at 2 different temperatures (50 60°C), their composition functional properties evaluated. Gelatin yield was 52.29 62.76%, respectively, on dry weight basis relative to the total collagen content raw materials. The gel strength gelatins varied 332.7 368.4 g, which significantly (P < 0.05) higher than that gelatins. Both head had high solubility acidic alkaline pH values. However, showed better emulsifying...
Excessive salt intake can increase the risk of cardiovascular diseases such as hypertension. Effect different methods substitution on lipid oxidation and volatile compounds formation by fermented restructured hams was studied. Sensory ratings 30% KCl+70% NaCl (w/w) 25% k-lactate+75% showed higher odor scores than 100% NaCl. HS-SPME-GC-MS results indicated that nonanal (fatty), 2-decenal, 2-methyl-butanoic acid methyl ester, 2-pentyl-furan (fruity), benzeneacetaldehyde (flora rose & sweet),...
Abstract BACKGROUND The traditional screening method for umami peptide, extracted from porcine bone, was labor‐intensive and time‐consuming. In this study, the rapid molecular mechanism of peptide investigated. RESULTS This article showed that a more precisely with composite machine learning docking used to screen potential bone. As reference, 24 reported peptides were predicated by learning, accuracy 86.7%. sequences bone screened UMPred‐FRL, Umami‐MRNN Demo, provide further screening....
The effects of different concentrations lentinan (LNT) (0, 0.5, 1, 2 and 4%) on the oxidation characteristics physicochemical properties goose meatballs were investigated during cold storage (4 °C) stages (3, 7 12 days). After adding LNT, thiobarbituric acid reactive substances (TBARS) total volatile base nitrogen (TVB-N) significantly decreased compared to LNT-free sample storage, which indicated that LNT can inhibit fat release nitrogenous substances. Meanwhile, presence makes...
Lactobacillus strains fermentation of broccoli as a good source bioactive peptides has not been fully elucidated. In this work, the peptide composition fermented by L. plantarum A3 and rhamnosus ATCC7469 was analyzed peptidomics to study protein digestion patterns after different strains. Results showed that water-soluble proteins such rubisco were abundant sources peptides, which triggered sustained release main target hydrolysis. addition, 17 novel anti-inflammatory identified virtual...