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Food Chemistry

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https://www.readbyqxmd.com/read/28069130/comparison-of-gel-properties-and-biochemical-characteristics-of-myofibrillar-protein-from-bighead-carp-aristichthys-nobilis-affected-by-frozen-storage-and-a-hydroxyl-radical-generation-oxidizing-system
#1
Han Lu, Longteng Zhang, Qingzheng Li, Yongkang Luo
We wanted to clarify whether gel properties can be affected by in vivo or in vitro myofibrillar protein oxidation and, thus, to provide relevant information and a scientific foundation for the processing of gel products. To accomplish this, we measured the changes in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), total disulfide (SS) content, surface hydrophobicity (So-ANS), carbonyl content, and gel texture and water-holding capacity (WHC) of isolated myofibrillar protein from bighead carp fillets during frozen storage and under different H2O2 concentrations, which were used to represent in vivo and in vitro conditions, respectively...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069129/antioxidant-activity-measurement-and-potential-antioxidant-peptides-exploration-from-hydrolysates-of-novel-continuous-microwave-assisted-enzymolysis-of-the-scomberomorus-niphonius-protein
#2
Yipeng Huang, Guihua Ruan, Zhijun Qin, Haiyun Li, Yanjie Zheng
A novel continuous microwave-assisted enzymatic digestion (cMAED) method is proposed for the digestion of protein from Scomberomorus niphonius to obtain potential antioxidant peptides. In this study, bromelain was found to have a high capacity for the digestion of the Scomberomorus niphonius protein. The following cMAED conditions were investigated: protease species, microwave power, temperature, bromelain content, acidity of the substrate solution, and incubation time. At 400W, 40°C, 1500U·g(-1) bromelain, 20% substrate concentration, pH 6...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069128/on-line-mspd-spe-hplc-fld-analysis-of-polycyclic-aromatic-hydrocarbons-in-bovine-tissues
#3
Tania M Gutiérrez-Valencia, Martha P García de Llasera
A fast method was optimized and validated for simultaneous trace determination of four polycyclic aromatic hydrocarbons: benzo[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene and benzo[a]pyrene in bovine tissues. The determination was performed by matrix solid-phase dispersion (MSPD) coupled on-line to solid phase extraction (SPE) and high performance liquid chromatography (HPLC) with fluorescence detection (FLD). The sample was dispersed on C18 silica sorbent and then the on-line MSPD-SPE-HPLC/FLD method was applied...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069127/application-of-dahlia-like-molybdenum-disulfide-nanosheets-for-solid-phase-extraction-of-co-ii-in-vegetable-and-water-samples
#4
Mohammad Javad Aghagoli, Mostafa Hossein Beyki, Farzaneh Shemirani
Recently, molybdenum disulfide has been attracted considerable attention due to its unique three layered structure. Adsorption sites with abundant electron density on edges and surfaces of MoS2 can adsorb different metal ions with no need to ligand and functionalization. In this study, dahlia-like MoS2 nanosheets were prepared by a simple hydrothermal method and characterized using different tools such as FESEM, TEM, EDX, XRD, DLS and zeta potential measurements. Then, they were applied for solid phase extraction of Co(II) as an example of heavy metals...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069126/characterization-of-a-water-soluble-hyperbranched-arabinogalactan-from-yacon-smallanthus-sonchifolius-roots
#5
Alejandra Castro, Francisco Vilaplana, Lars Nilsson
Yacon (Smallanthus sonchifolius Poepp. & Endl.) roots are largely grown in Andean countries and have attracted recent interest due to their antioxidant and prebiotic effects. Yacon is typically consumed as a fruit due to its sweet taste and juiciness. The macromolecular properties of an aqueous extract of yacon are investigated using asymmetric flow field-flow fractionation (AF4) coupled to UV, multiangle light scattering (MALS) and differential refractive index (dRI) detection. The method allows for determination of molar mass and size over the size distribution...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069125/limonene-encapsulation-in-freeze-dried-gellan-systems
#6
Vasiliki Evageliou, Dimitra Saliari
The encapsulation of limonene in freeze-dried gellan systems was investigated. Surface and encapsulated limonene content was determined by measurement of the absorbance at 252nm. Gellan matrices were both gels and solutions. For a standard gellan concentration (0.5wt%) gelation was induced by potassium or calcium chloride. Furthermore, gellan solutions of varying concentrations (0.25-1wt%) were also studied. Limonene was added at two different concentrations (1 and 2mL/100g sample). Gellan gels encapsulated greater amounts of limonene than solutions...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069124/combined-microplate-abts-and-hplc-abts-analysis-of-tomato-and-pepper-extracts-reveals-synergetic-and-antagonist-effects-of-their-lipophilic-antioxidative-components
#7
Julie Le Grandois, Delphine Guffond, Erwann Hamon, Eric Marchioni, Dalal Werner
The antioxidant capacity of 9 pure lipophilic compounds was examined by microplate-ABTS and HPLC-ABTS, using similar experimental conditions. Results obtained showed that HPLC-ABTS method can be used for a rapid determination of individual antioxidant capacity of compounds in standard solutions or complex mixtures. The application of both methods to real lipophilic extracts from tomato (Solanum lycopersicum L.), green and red peppers (Capsicum annuum) reveals possible interactions between antioxidants. Thus, synthetic mixtures of two compounds identified in tomato and peppers were measured using microplate-ABTS and HPLC-ABTS...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069123/pepsin-diffusion-in-dairy-gels-depends-on-casein-concentration-and-microstructure
#8
J Thévenot, C Cauty, D Legland, D Dupont, J Floury
Fundamental knowledge of gastric digestion had only focused on acid diffusion from the gastric fluid, but no data are available for pepsin diffusion. Using fluorescence recovery after photobleaching technique, diffusion coefficients D of fluorescein isothiocyanate (FITC)-pepsin were measured in rennet gels across a range of casein concentrations allowing to form networks of protein aggregates with different structures. To investigate the microstructural parameters of native gels, electron microscopy image analysis were performed and qualitatively related to diffusion behavior of FITC-pepsin in these dairy gels...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069122/rice-bran-polysaccharides-and-oligosaccharides-modified-by-grifola-frondosa-fermentation-antioxidant-activities-and-effects-on-the-production-of-no
#9
Qian Liu, Xiujuan Cao, Xuhui Zhuang, Wei Han, Weiqun Guo, Jian Xiong, Xiaolin Zhang
Rice bran polysaccharides (RBPSs) are valuable compounds with many biological activities. In this work, a fungus called Grifola frondosa, was selected to ferment defatted rice bran water extracts and modify the RBPSs, which were then isolated by ethanol precipitation and deproteinization. GC analysis of fermented products suggested they are composed of glucose, arabinose, galactose, mannose, and xylose at a molar ratio of 9:5:8:2:5, which was 32:4:6:2:5 before fermentation. HPLC analysis revealed that the molecular weight of unfermented RBPS was distributed mainly from 10(3) to 10(4)Da, and it changed to 10(2) to 10(3)Da after fermentation...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069121/investigating-the-inhibitory-activity-and-mechanism-differences-between-norartocarpetin-and-luteolin-for-tyrosinase-a-combinatory-kinetic-study-and-computational-simulation-analysis
#10
Long Zhang, Xin Zhao, Guan-Jun Tao, Jie Chen, Zong-Ping Zheng
Flavonoids are an important type of natural tyrosinase inhibitor, but their inhibitory activity and mechanism against tyrosinase are very different because of their different structures. In this study, the inhibitory activity and mechanism differences between norartocarpetin and luteolin for tyrosinase were investigated by a combination of kinetic studies and computational simulations. The kinetic analysis showed that norartocarpetin reversibly inhibited tyrosinase in a competitive manner, whereas luteolin caused reversible noncompetitive inhibition...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069120/effect-of-repeated-cycled-crystallization-on-digestibility-and-molecular-structure-of-glutinous-bora-rice-starch
#11
Pallab Kumar Borah, Sankar Chandra Deka, Raj Kumar Duary
The effects of repeated cycled crystallization on the digestibility and molecular structure of glutinous Bora rice starch were investigated. Temperature cycle 4/45°C; cycle duration 5d; time interval of cycles 24h; and starch to water ratio 1:2 were found to be optimum for SDS (slow digestible starch) product development. The SDS content increased from 18.01±2.11% to 82.81±2.34%. An increase in the resistance to digestion, crystallinity, molecular weight, polydispersity and molecular order was observed in the optimal SDS product...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069119/thermolysis-kinetics-and-thermal-degradation-compounds-of-alliin
#12
Zixing Chen, MingJiao Xu, Chao Wang, Hua Zhou, Lokyee Fan, Xuesong Huang
To investigate thermolysis kinetics and identify degradation compounds, alliin solutions were heated at 60, 80, and 89°C. The degradation compounds of alliin were identified by high performance liquid chromatography-mass spectrometry (HPLC-MS), tandem mass spectrometry (MS/MS) and ultra-pressure liquid chromatography-high resolution mass spectrometry (UPLC-HRMS). The results showed that the thermal degradation kinetic of alliin could be described by a first-order reaction and k=4.38×10(17)exp (-142494/RT), where k is the reaction rate constant, min(-1); R is gas constant; T is the absolute temperature, K...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069118/microstructural-textural-and-sensory-properties-of-whole-wheat-noodle-modified-by-enzymes-and-emulsifiers
#13
Meng Niu, Gary G Hou, Julie Kindelspire, Padmanaban Krishnan, Siming Zhao
With the utilization of enzymes including endoxylanase, glucose oxidase (GOX) and transglutaminase (TG), and emulsifiers comprising sodium stearoyl lactate (SSL) and soy lecithin, the microstructural, textural, and sensory properties of whole-wheat noodle (WWN) were modified. The development time and stability of whole-wheat dough (WWD) were enhanced by TG due to the formation of a more compact gluten network, and by SSL resulting from the enhanced gluten strength. Microstructure graphs by scanning electron microscopy (SEM) verified that TG and SSL promoted the connectivity of gluten network and the coverage of starch granules in WWN...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069117/promotion-effect-of-sulfite-on-deoxyosones-and-4-methylimidazole-in-caramel-model-system
#14
Xian-Bing Xu, Pei Yu, Shu-Juan Yu
In this study, hydrogen-deuterium (H/D) exchange experiment was carried out to reveal the promotion effect of sulfite on the formation of deoxyosones and 4-methylimidazole (4-MeI) in the Maillard reaction. Glucose-ammonium (40mmol/L, pH 7.4 in PBS) model systems with different levels of sulfite were incubated at 110°C for 2h. Alpha-dicarbonyls were detected after derivatization by a high-performance liquid chromatography with a diode array detector (HPLC-DAD). 4-MeI in the Maillard reaction was tested using a high-performance anion exchange chromatography with an electrochemical detector (HPAEC-ED)...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069116/effect-of-hydrogen-peroxide-on-improving-the-heat-stability-of-whey-protein-isolate-solutions
#15
Suresh Sutariya, Hasmukh Patel
Whey protein isolate (WPI) solutions (12.8%w/w protein) were treated with varying concentrations of H2O2 in the range of 0-0.144 H2O2 to protein ratios (HTPR) by the addition of the required quantity of H2O2 and deionized water. The samples were analyzed for heat stability, rheological properties, denaturation level of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA). The samples treated with H2O2 concentration >0.072 (HTPR) showed significant improvement in the heat stability, and decreased whey protein denaturation and aggregation...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069115/metabolism-variation-and-better-storability-of-dark-versus-light-coloured-soybean-glycine-max-l-merr-seeds
#16
Jiang Liu, Wen-Ting Qin, Hai-Jun Wu, Cai-Qiong Yang, Jun-Cai Deng, Nasir Iqbal, Wei-Guo Liu, Jun-Bo Du, Kai Shu, Feng Yang, Xiao-Chun Wang, Tai-Wen Yong, Wen-Yu Yang
The effects of storage duration on the seed germination and metabolite profiling of soybean seeds with five different coloured coats were studied. Their germination, constituents and transcript expressions of isoflavones and free fatty acids (FFAs) were compared using chromatographic metabolomic profiling and transcriptome sequencing. The seed water content was characterized using nuclear magnetic resonance (NMR) relaxometry. Results showed that dark-coloured seeds were less inactivated than light-coloured seeds...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28069114/soymilk-enriched-with-green-coffee-phenolics-antioxidant-and-nutritional-properties-in-the-light-of-phenolics-food-matrix-interactions
#17
Łukasz Sęczyk, Michał Świeca, Urszula Gawlik-Dziki
This study investigated the effect of soymilk fortification with green coffee extract (GCE) on phenolic contents, antioxidant capacity, relative in vitro digestibility of proteins and starch, and consumer acceptance. Special attention was paid to the effect of phenolics-food matrix interactions on fortification efficiency. Soymilk was enriched with GCE extracts containing 0.025-1mg of phenolics per 1mL-samples M1-M6. Compared to control, an increase in phenolic contents of up to 70% (M6) was observed for potentially bioaccessible fractions (AD)...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28041564/hydroethanolic-extracts-from-different-genotypes-of-a%C3%A3-a%C3%A3-euterpe-oleracea-presented-antioxidant-potential-and-protected-human-neuron-like-cells-sh-sy5y
#18
Priscila do Carmo Marchioro Raupp Torma, Allana Von Sulzback Brasil, Ana Vânia Carvalho, André Jablonski, Thallita Kelly Rabelo, José Cláudio Fonseca Moreira, Daniel Pens Gelain, Simone Hickmann Flôres, Paula Rossini Augusti, Alessandro de Oliveira Rios
Fruit breeding programs have resulted in bioactive compounds increase and health effects. Thus, this study aimed to evaluate the antioxidant activity and neuroprotective effects of the hydroethanolic extracts from six açaí (Euterpe oleracea) genotypes using ABTS, deoxyribose, and glutathione oxidation assays, as well as, SH-SY5Y cells insulted with H2O2. L22P13 genotype showed the highest total content of anthocyanins, while L06P13 showed a high content of total carotenoids. However, the genotypes showed no difference in the antioxidant activity by ABTS and deoxyribose assays...
May 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28041563/effect-of-dynamic-controlled-atmosphere-monitored-by-respiratory-quotient-and-1-methylcyclopropene-on-the-metabolism-and-quality-of-galaxy-apple-harvested-at-three-maturity-stages
#19
Fabio Rodrigo Thewes, Auri Brackmann, Rogerio de Oliveira Anese, Vagner Ludwig, Erani Eliseu Schultz, Luana Ferreira Dos Santos, Lucas Mallmann Wendt
The objective of this study was to evaluate the interaction between controlled atmosphere (CA), CA+1-methylcyclopropene (1-MCP) and dynamic controlled atmosphere monitored by respiratory quotient (DCA-RQ) with three fruit maturity stages at harvest (early harvest date, optimal harvest date and late harvest date) on 'Galaxy' apple metabolism and quality after harvest and 9months storage plus 7days of shelf life at 20°C. Fruit stored under dynamic controlled atmosphere monitored by respiratory quotient 1.3 (DCA-RQ 1...
May 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28041562/cooperative-antioxidative-effects-of-zein-hydrolysates-with-sage-salvia-officinalis-extract-in-a-liposome-system
#20
Yuanyuan Li, Haotian Liu, Qi Han, Baohua Kong, Qian Liu
This study investigated the cooperative antioxidative effects of sage extract (SE) and zein hydrolysates (ZH). The combination of 3mg/ml ZH and 10μg/ml SE exhibited a significant synergism in inhibition of the formation of thiobarbituric acid-reactive substances and provided superior protection of liposomes against oxidation. Zeta-potential results revealed that the interactions between liposomes and ZH were electrostatic interactions. Particle size determination further proved that ZH and SE added to oxidized liposomes significantly decreased the mean particle size...
May 1, 2017: Food Chemistry
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