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| http://dx.doi.org/10.1042/bj0440542 | DOI Listing |
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Inhibition of advanced glycation end-products in frozen-thawed and reheated pork by pigskin gelatin hydrolysates.
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College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address:
This study investigated the effects of pigskin gelatin hydrolysates (PGH, 4 %) as a cryoprotectant on the formation of advanced glycation end-products (AGEs) in pre-heated pork subjected to freeze-thaw cycles and subsequent reheating. During the freeze-thaw process, PGH significantly mitigated the increase in α-dicarbonyl precursors (α-DPs) and AGEs compared to the control group. Specifically, the levels of glyoxal and methylglyoxal decreased by 4.
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Department of Food Engineering, Akdeniz University, 07058 Antalya, Turkey. Electronic address:
This study aimed to enhance inulinase production from agricultural biomass pretreated with deep eutectic solvents (DES) using Aspergillus niger A42 (ATCC 204447). Barley husk (BH), wheat bran (WB), and oat husk (OH) were selected as substrates and were pretreated using different molar ratios of choline chloride: glycerol (ChCl: Gly) and choline chloride: acetic acid (ChCl: AA). DES pretreatment was followed by dilute sulfuric acid hydrolysis.
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Jiangyin Food Safety Testing Center, Jiangyin, P. R. China.
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View Article and Find Full Text PDFHow peptide migration and fraction bioactivity are modulated by applied electrical current conditions during electromembrane process separation: A comprehensive machine learning-based peptidomic approach.
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Department of Food Science, Université Laval, Québec G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec G1V 0A6, Canada. Electronic address:
Industrial wastewaters are significant global concerns due to their environmental impact. Yet, protein-rich wastewaters can be valorized by enzymatic hydrolysis to release bioactive peptides. However, achieving selective molecular differentiation and eventually enhancing peptide bioactivities require costly cascades of membranes.
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Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; China Agricultural University-Sichuan Advanced Agricultural & Industrial Institute, Sichuan, Chendu, 610046. Electronic address:
Cereal arabinoxylans (AX) are complex non-digestible polysaccharides and their molecular structural features significantly influence their degradation and metabolic behaviors within the body. This study focuses on investigating the impact of wheat AX hydrolysates produced by different glycoside hydrolases on the gut microbiota during colonic fermentation. Endo-1,4-β-xylanase (XYN) and arabinofuranosidase (ARF) were used to hydrolyze the xylan backbone and remove the arabinose side chains, respectively.
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