Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept.

The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried tilapias.

Construction and application of recombinant strain for the production of an alkaline protease from Bacillus licheniformis.

The alkaline protease gene, Apr, from Bacillus licheniformis 2709 was cloned into an expression vector pET - 28b (+), to yield the recombinant plasmid pET-28b (+) - Apr. The pET-28b (+) - Apr was expressed in a high expression strain E. coli BL21.

Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field.

Egg white protein powder, one of the main egg products, was hydrolysed by Alcalase, Trypsin, and Pepsin respectively to prepare antioxidant peptides. All hydrolysates were assayed by determination of reducing power (RP) ability. Three kinds of hydrolysates were prepared under optimal enzymatic parameters that were obtained from the preliminary one-factor-at-a-time (OFAT) and response surface methodology (RSM) experiments.

Multiple toxicity studies of trehalose in mice by intragastric administration.

In the present study, aberration, body weight, food consumption, haematology, organ coefficients, and both gross and microscopic appearance of some histiocytes were compared between the test and control groups. A sperm abnormality test, bone marrow cell micronucleus test, and a haematology study were conducted at levels of 1.25 g/kg, 2.

Effect of pulsed electric fields on the activity of neutral trehalase from beer yeast and RSM analysis.

The trehalase activity plays an important role in extraction of trehalose from beer yeast. In this study, the effect of pulsed electric field processing on neutral trehalase activity in beer yeast was investigated. In order to develop and optimize a pulsed electric field (PEF) mathematical model for activating the neutral trehalase, we have investigated three variables, including electric field intensity (10-50 kV/cm), pulse duration (2-10 μs) and liquid-solid ratio (20-50 ml/g) and subsequently optimized them by response surface methodology (RSM).