Extraction, Antimicrobial, and Antioxidant Activities of Crude Polysaccharides from the Wood Ear Medicinal Mushroom Auricularia auricula-judae (Higher Basidiomycetes).

In this study, crude polysaccharides of culinary-medicinal mushroom Auricularia auricular-judae were extracted by hot water extraction and alcohol precipitation, and their antimicrobial and antioxidant activities were investigated. An optimum extraction condition was obtained at a ratio of liquid to solid 70 mL/g, temperature 90°C, time 4 h and extraction number 4. Accordingly, the best yield of crude polysaccharides was 6.

Inhibitory activity and conformation changes of soybean trypsin inhibitors induced by ultrasound.

The inhibitory activities, sulfhydryl bonds and far-UV circular dichroism (CD) spectra of Kunitz and Bowman-Birk soybean trypsin inhibitors (KTI and BBTI) were measured before and after ultrasound treatments. The differences between KTI and BBTI in conformation changes and resistance to ultrasound were observed. The secondary structures of KTI were found to be composed of beta-sheet (22.

Investigation on ultrasound assisted extraction of saikosaponins from .

Ultrasound assisted extraction (UAE) of saikosaponins from () was studied. The effects of various factors such as time (), temperature (), ultrasound power (), particle size (), solvent to solid ratio () and solvent concentration () on the yield of target components were investigated. The experimental results indicated that the extraction by UAE is six times faster than those by conventional thermal extraction.

Ultrasound assisted supercritical fluid extraction of oil and coixenolide from adlay seed.

Oil and coixenolide are important components of adlay seed (Coix lachrymal-jobi L. var. Adlay) with many beneficial functions to human health.

Optimizing conditions for thermal processes of soy milk.

Mathematical and kinetic models were set up for heat-induced quality changes in soy milk, including inactivation of trypsin inhibitor activity (TIA) and degradation of thiamin, riboflavin, color, and flavor over a wide range of time-temperature combinations with particular interest in the ultrahigh-temperature (UHT) range. On the basis of these models, multiresponse optimization of the thermal processes for soy milk was carried out to obtain the following effects simultaneously: (1) maximum destruction of bacterial spores, (2) maximum inactivation of TIA, and (3) minimum degradation of sensory and nutritional qualities. By a suitable selection of high temperatures and extended heating times, for example, 143 degrees C/60 s, it is possible to use a single-step UHT process to produce a commercially sterile soy milk with satisfactory TIA inactivation, highly acceptable color and flavor, and thiamin retention between 90 and 93%.