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Correlation between the Degree of Hydrolysis and the Peptide Profile of Whey Protein Concentrate Hydrolysates: Effect of the Enzyme Type and Reaction Time
Hydrolysis Peptide Profile
2016/6/2
The use of protein hydrolysates for the development of new food products requires their prior characterization including the determination of the degree of hydrolysis (DH) and the distribution of pept...
Study of Maillard Reaction Inhibitors for the Sugar Cane Processing
Sugar Cane Processing Maillard Reaction
2016/6/1
Maillard Reaction (MR) is a complicated non-enzymatic browning which can happen in many kinds of food, processed products such as breweries, dairy products and sugar products. Studies have done in ord...
Effect of Maillard reaction on reducing power of malts and beers
malting brewing electrochemical detection electrochemical capacity non-enzymatic browning 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one
2014/2/25
HPLC with amperometric detection was used to evaluate the reducing power of 23 beers and aqueous extracts of 17 barley malts. While brew pale malts were only slightly higher in electrochemical reducin...
Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium
angiotensin converting enzyme casein hydrolysate metal chelation plastein reaction
2014/2/24
Casein hydrolysate with in vitro ACE-inhibitory activity of 44.4% at 0.3 mg/ml was generated from casein by Alcalase and modified by the Alcalase-catalysed plastein reaction in an ethanol-water medium...
Detection of Durum Wheat Pasta Adulteration in the Jordanian Market by Polymerase Chain Reaction Technology
Pasta Adulteration Jordanian Market
2016/5/31
Taking into account the impact of monitoring food adulteration on the quality of food products, the aim of this study was to use polymerase chain reaction technology to detect possible adulteration of...
Integrated Approach to Mathematical Modelling of Atrazine Degradation in Different Reaction Systems
atrazine biodegradation kinetics mathematical modelling computer simulation
2010/12/21
Based on the known approaches and published mathematical models, as well as on
theoretical consideration using our experimental data, the integrated approach to mathematical
modelling of atrazine bi...
Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide
supercritical carbon dioxide (SC-CO2) pressure Maillard reaction ribose cysteine volatiles
2014/2/27
An aqueous ribose-cysteine model system, heated at 140°C under supercritical carbon dioxide (SC-CO2) and supercritical nitrogen (SC-N2), was investigated with emphasis on the formation of volatile com...
酪蛋白水解物的酶法修饰优化与抗氧化活性改善（Enzymatic Modification of Casein Hydrolysates by Plastein Reaction and Improvement in Antioxidant Activity）
酪蛋白水解物 抗氧化活性 类蛋白反应
2010/1/28
利用木瓜蛋白酶对酪蛋白水解,并对所得到的水解物进行类蛋白反应修饰，制备高活性抗氧化肽。以水解物的游离氨基含量变化为响应值，利用响应面分析法对类蛋白反应条件进行优化，得到适宜条件为：酶添加量为500U/g，温度30℃，底物质量分数50%，反应时间5.6h。毛细管电泳分析确认，水解物经类蛋白反应修饰后肽分子组成发生变化。抗氧化活性分析结果表明，所制备的3个修饰产物对3种自由基的清除能力显著提高。
A Simple and Sensitive Polymerase Chain Reaction Method for the Detection of Food-Related Bacteria
food achromopeptidase DNA preparation
2009/7/8
We devised a simple and efficient method of preparing chromosomal DNA from Gram-positive bacteria for use as a template in PCR, which consists of achromopeptidase treatment followed by Chelex 100 trea...
Recent Development of 3-Deoxyosone Related Maillard Reaction Products
Maillard reaction advanced glycation endproducts 3-deoxyglucosone
2009/7/8
Maillard reaction occurs extensively in food systems and in vivo. In an intermediate Maillard reaction of proteins with glucose, 3-deoxyglucosone (3DG) was generated from Amadori compounds in an early...
Electrochemical Coagulation of Soybean Protein; Tofu（Soybean Curd）Production by an Electro-Reaction
soybean soymilk electric treatment tofu gel
2009/6/18
Effect of direct current on soymilk coagulation was studied to establish a new processing method for food. Soymilk was treated with direct electric current (60 mA) in an anode chamber. The treated soy...
Scavenging Effects of L-Ascorbic Acid on 1,1-Diphenyl-2-picrylhydrazyl in Homogeneous and Heterogeneous Reaction Systems
ascorbic acid erythorbic acid 1,1-diphenyl-2-picrylhydrazyl
2009/6/18
To obtain basic information on the effect of the dissociation of L-ascorbic acid (AsA) on its radical scavenging ability, 1,1-diphenyl-2-picrylhydrazyl (DPPH) was used in both homogeneous and heteroge...
Correlations between Barley Constituents and the Browning Reaction in Heat-Treated Barley Pastes
hull-less barley browning reaction proanthocyanidin
2009/6/18
The browning reaction in barley products after boiling or steaming is undesirable in human food. We estimated the degree of browning reaction—the browning index (BI)—by the difference in the Hunter’s ...
Effect of Combination of Heating and Pressurization on Browning Reaction of Glucose-Glycine Solution and White Sauce
pressure high hydrostatic pressure browning
2009/6/18
The effect of the combination of heating and pressurization on Maillard reaction was investigated using a model solution of glucose and glycine, and a white sauce. The apparent browning rates were cal...
Oxidation of Tea Catechins: Chemical Structures and Reaction Mechanism
black tea tea polyphenol catechin
2009/6/17
Black tea accounts for almost 80% of the world’s tea production and is the most important source of polyphenol in the world. However, little has been known about the chemistry of black tea polyphenols...