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Determination of acrylamide in starch-based foods by ion-exclusion liquid chromatography
Abstract A simple and rapid method using liquid chromatography coupled with diode array detection (LC–DAD) was developed for the determination of acrylamide in starch-based foods. The method entails… Expand
The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality.
The 90 kDa heat shock protein (HSP90) is a molecular chaperone that participates in various cellular processes, the role and significance of HSP90 in postmortem muscle though remains unclear. In the… Expand
Heterologous expression and characterization of tyrosine decarboxylase from Enterococcus faecalis R612Z1 and Enterococcus faecium R615Z1.
Tyrosine decarboxylase (TDC) is responsible for tyramine production and can catalyze phenylalanine to produce β-phenylethylamine. Enterococcus strains are a group of bacteria predominantly producing… Expand
Determination of acrylamide in starch-based foods by HPLC with pre-column ultraviolet derivatization.
A new method is developed for the determination of acrylamide in starch-based foods. The method included the extraction of acrylamide with water, defatting with hexane, derivatization with potassium… Expand
Effect of heat shock protein 90 against ROS-induced phospholipid oxidation.
- Muhan Zhang, D. Wang, Z. Geng, P. Li, Z. Sun, Weimin Xu
- Medicine, Chemistry
- Food chemistry
- 1 February 2018
The antioxidative role of Hsp90 purified from duck muscle on phospholipid was investigated in this study. Lipid oxidation was assessed by ferric thiocyanate method, and particle size, zeta potential… Expand
Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodon idellus) muscle.
The changes of actomyosin, proteolytic activities and myofibril fragmentation during the postmortem aging of grass carp were studied. The study revealed dramatically increased actomyosin dissociation… Expand
Proteolysis and cathepsin activities in the processing of dry-cured duck.
Changes in sarcoplasmic and myofibrillar proteins, free amino acids, and cathepsin activities were measured to evaluate the contribution of cathepsins to the proteolysis of muscle proteins in… Expand
Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound-assisted alkaline extraction.
- Y. Zou, H. Bian, +6 authors D. Wang
- Medicine, Biology
- Animal science journal = Nihon chikusan Gakkaiho
- 1 February 2018
The aim of this study was to investigate the optimal conditions of ultrasound-assisted alkaline extraction (UAAE) on pork liver protein isolate (UPLPI) and its physico-chemical properties. Response… Expand
Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing
Dry-cured duck is a high quality meat product processed by the traditional dry-curing procedure. The objective of this paper was to study the physical-chemical parameters and microstructure of the… Expand
Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.
Phospholipid hydrolysis, as the main stage and cause of phopholipid degradation, is generally attributed to phospholipases. In this study, the changes of phospholipase A₂ (PLA₂) and C (PLC)… Expand