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Quality improvement of soybean meal by yeast fermentation based on the degradation of anti-nutritional factors and accumulation of beneficial metabolites.
J Sci Food Agric
February 2024
The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.
Background: Soybean meal (SBM) is the main protein source for animal diets but its anti-nutritional constituents affect animal growth and immunity. The yeast culture of soybean meal (SBM-YC) that fermented with yeast and hydrolyzed by protease simultaneously could reduce anti-nutritional factors effectively and accumulate beneficial metabolites.
Results: The crude protein and acid-soluble protein content of SBM-YC reached 542.
Formation of advanced glycation end-products in minced pork during frozen-then-chilled storage and subsequent heating.
Food Chem
November 2023
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:
The influences of frozen-then-chilled storage of minced pork on the formation of advanced glycation end-products (AGEs) including N-carboxymethyllysine and N-carboxyethyllysine, and their corresponding α-dicarbonyl precursors (α-DPs; glyoxal and methylglyoxal) during storage and subsequent heating were investigated in comparison with chilled storage. During cold storage, the levels of AGEs, trichloroacetic acid-soluble peptides, and Schiff bases in minced pork continuously increased while α-DPs decreased. The 30 min heating (100 °C) resulted in 64-560% increase of AGEs in pork, corresponding with an increase of Schiff bases and decreases of α-DPs.
View Article and Find Full Text PDFNon-enzymatic browning of a composite puree of , snow pear, and apple: kinetic modeling and correlation analysis.
Food Sci Biotechnol
July 2023
No. 1 Baita Road, Yibin, 644000 Sichuan China School of Biological Engineering, Sichuan University of Science and Engineering.
snow pear, and apple composite fruit puree can be affected by non-enzymatic browning during storage decreasing the market value of the product. This study aimed to explore, using kinetic methods, the effects of non-enzymatic precursors (polyphenols and ascorbic acid) and intermediates (5-hydroxymethylfurfural) on fruit puree stored at 4 °C for 35 days. The results showed that ascorbic acid fitted the first-order reaction model, while the 5-hydroxymethylfurfural was consistent with the complex reaction model.
View Article and Find Full Text PDFStructural insights into the psychrophilic germinal protease PaGPR and its autoinhibitory loop.
J Microbiol
September 2020
Unit of Research for Practical Application, Korea Polar Research Institute, Incheon, 21990, Republic of Korea.
In spore forming microbes, germination protease (GPR) plays a key role in the initiation of the germination process. A critical step during germination is the degradation of small acid-soluble proteins (SASPs), which protect spore DNA from external stresses (UV, heat, low temperature, etc.).
View Article and Find Full Text PDF[Nitrogen metabolism and secondary metabolism regulation of Atropa belladonna by exogenous NO under NaCl stress].
Zhongguo Zhong Yao Za Zhi
January 2020
Key Laboratory of Eco-environments in Three Gorges Reservoir Region, Ministry of Education, School of Life Science, Southwest University Chongqing 400715, China.
Atropa belladonna seedlings were used as experimental materials and cultivated by soil culture method. Different concentrations(0,0.05,0.
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