In Vitro Biological Activity and Primary Structure of Polysaccharide Extracted from Flower of Panax Ginseng C.A. Meyer.

This study investigates how three different extraction methods impact the biological activity and structure characteristics of polysaccharides from the flower of Panax ginseng C.A. Meyer.

Effects of Steaming Treatment on the Effective Components and Efficacy in Vitro of Ginseng Flowers.

The effective composition, antioxidant, enzyme inhibition and bile binding ability of Ginseng flowers after different steaming times were studied. The results showed that different steaming times affected the effective components of ginseng flower, the content of polysaccharide and total saponins reached the highest when steaming for 5 times, the total flavonoids and phenol increased with the times of steaming. Steaming treatment significantly induced the ability of antioxidant and inhibition of α-amylase; but reduced the inhibition of α-glucosidase and cholate binding ability.

Isolation and characterization of a protease from the fruit for improving meat tenderness.

An protease from for improving meat tenderness was purified, characterized from wild fruit by ammonium sulfate precipitation, Sephdex G-25 gel filtration chromatography, and DEAE Sepharose Fast Flow ion exchange chromatography, and its activity was investigated. The purified protease was subjected to sodium dodecyl sulfate polyacrylamide gel electrophoresis to obtain a single band of protease. The protease was purified successfully, and found to have a molecular weight of 23.