|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Protective Effect of Gelatin and Gelatin Hydrolysate from Salmon Skin on UV Irradiation-Induced Photoaging of Mice Skin显示文摘The objective of this study was to investigate the effect of gelatin(SG) isolated from salmon skin and its hydrolysate(SGH) on photoaging skin, and the mechanism responsible for anti-photoaging. The average molecular weights of SG and SGH were 65 k Da and 873 Da, respectively. The amino acid compositions of SG and SGH were similar. Both of them were abundant in hydrophobic amino acids. Twenty-five peptides were identified from SGH. SG and SGH could improve UV irradiation-induced pathological changes of macroscopical tissue texture and skin morphology. Hydroxyproline content is an indicator of matrix collagen content, SG and SGH could inhibit the decrease of hydroxyproline content in photoaging skin in a dose dependent manner. In addition, SG and SGH could alleviate UV irradiation-induced oxidative damages to skin by increasing the activities of total superoxide dismutase(T-SOD), glutathione peroxidase(GSH-Px) and catalase(CAT), increasing the content of glutathione(GSH) and decreasing the content of malonaldehyde(MDA). Moreover, SG and SGH could enhance immune regulation system by increasing the thymus index. Thus, the anti-photoaging mechanisms of SG and SGH were by inhibiting the depletion of antioxidant defense components, involving in the synthesis of collagen and enhancing the function of immune system. Besides, SGH showed a better result in protecting skin from photoaging than SG. | CHEN Tiejun HOU Hu LU Jiaohan ZHANG Kai LI Bafang | 2016 | Journal of Ocean University of China2016，15，4： | 8 |
| 2 | Isolation and Characterization of Collagen from Squid(Ommastrephes bartrami) Skin显示文摘Collagen of squid(Ommastrephes bartrami) skin was examined in the present study. Histology showed that collagen fiber in the skin was partially cross-linked with muscle fiber. Acid-solubilized collagen(ASC) and pepsin-solubilized collagen(PSC) were extracted from the skin and characterized. The results of amino acid composition and electrophoretic patterns revealed that ASC and PSC were both type Ⅰ collagen,containing α1 and α2 chains. FTIR(fourier transform infrared spectroscopy) investigations confirmed the existence of helical arrangements in PSC of squid skin. The denaturation temperature(Td) and shrinkage temperature(Ts) of PSC were 29.4℃ and 52.8℃,respectively. | YAN Mingyan LI Bafang ZHAO Xue | 2009 | Journal of Ocean University of China2009，8，2： | 6 |
| 3 | Identification of Volatile Compounds in Codfish(Gadus) by a Combination of Two Extraction Methods Coupled with GC-MS Analysis显示文摘Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the volatile compounds in codfish, a combination of solid phase micro-extraction(SPME) method and simultaneous distillation extraction(SDE) method was used to extract the volatiles. Gas chromatography-mass spectrometry(GC-MS) along with Kovats indices(KI) and authentic standard compounds were used to identify the volatiles. The results showed that a total of 86 volatile compounds were identified in codfish, of them 24 were extracted by SDE, 69 compounds by SPME, and 10 compounds by both SDE and SPME. Seventy volatile compounds were found to have specific odors, of them 7 typical compounds contributed significantly to the flavor of codfish. Alcohols(i.e.,(E)-2-penten-1-ol and 2-octanol), esters(i.e., ethyl butyrate and methyl geranate), aldehydes(i.e., 2-dodecenal and pentadecanal) contributed the most to fresh flavor while nitrogen compounds, sulphur compounds, furans, as well as some ketones(i.e., 2-hydroxy-3-pentanone) brought unpleasant odor, such as fishy and earthy odor. It was indicated that the combination of multiple extraction methods and GC-MS analysis can enhance the accuracy of identification, and provide a reference for the further study on flavor of aquatic products. | CHANG Yufei HOU Hu LI Bafang | 2016 | Journal of Ocean University of China2016，15，3： | 5 |
| 4 | Enzymatic Hydrolysis of Defatted Mackerel Protein with Low Bitter Taste显示文摘Ultrasound-assisted solvent extraction was confirmed as a novel,effective method for separating lipid from mackerel pro-tein,resulting in a degreasing rate (DR) of 95% and a nitrogen recovery (NR) of 88.6%.To obtain protein hydrolysates with high ni-trogen recovery and low bitter taste,enzymatic hydrolysis was performed using eight commercially available proteases.It turned out that the optimum enzyme was the ‘Mixed enzymes for animal proteolysis’.An enzyme dosage of 4%,a temperature of 50℃,and a hydrolysis time of 300 min were found to be the optimum conditions to obtain high NR (84.28%) and degree of hydrolysis (DH,16.18%) by orthogonal experiments.Glutamic acid was the most abundant amino acid of MDP (defatted mackerel protein) and MDPH (defatted mackerel protein hydrolysates).Compared with the FAO/WHO reference protein,the essential amino acid chemical scores (CS) were greater than 1.0 (1.0 1.7) in MDPH,which is reflective of high nutritional value.This,coupled with the light color and slight fishy odor,indicates that MDPH would potentially have a wide range of applications such as nutritional additives,functional ingredients,and so on. | HOU Hu LI Bafang ZHAO Xue | 2011 | Journal of Ocean University of China2011，10，1： | 4 |
| 5 | The Effect of Hydrolysis with Neutrase on Molecular Weight,Functional Properties,and Antioxidant Activities of Alaska Pollock Protein Isolate显示文摘In this study, the Alaska pollock protein isolate(APPI) was hydrolyzed by Neutrase for 20, 40, 80, 120, 160, 200, and 240 min. Hydrolysates with different molecular weights were produced and they were named as H1–H7. Furthermore, the effects of hydrolysis on the average molecular weights, functional properties(solubility, oil-holding capacities, foaming activities, and emulsifying properties), and antioxidant activities(1, 1-diphenyl-2-picrylhydrazyl, superoxide, and hydroxyl free radical-scavenging activities) were determined. It was found that when the degree of hydrolysis(DH) increased, the average molecular weights of the hydrolysates decreased significantly. The functional properties of APPI were also significantly improved. The hydrolysates of APPI exhibited better solubility, emulsifying activities, and foaming activities. Hydrolysates with low molecular weights(<1 kDa) had better solubility, oil-holding capacities, and emulsifying activities, while hydrolysates with higher molecular weights(>1 kDa) had better foaming activities. In addition, the hydrolysates exhibited excellent antioxidant properties, while the inhibition values of 1, 1-diphenyl-2-picryl hydroxyl(DPPH), superoxide, and hydroxyl free radical-scavenging activities, were 85.22%, 53.56%, and 75.00% respectively, when the concentration of the hydrolysates was 5.0 mg mL^(-1). The lower the average molecular weight was, the higher was the antioxidant activity. These results indicated that hydrolysis with Neutrase is an effective method for improving the functional and antioxidant properties of APPI. The hydrolysates of APPI displayed great potentials to be used as natural antioxidants in protein-rich aqueous foods such as nutrient supplements and sports beverages. | LIU Chuyi MA Xiaoming CHE Shuai WANG Changwei LI Bafang | 2018 | Journal of Ocean University of China2018，17，6： | 3 |
| 6 | Isolation and Characterization of a Fucoidan-Degrading Bacterium from Laminaria japonica显示文摘Fucoidan, a polysaccharide containing abundant fucose and sulfate ester group, was prepared from Laminaria japonica. In order to obtain fucoidan-degrading enzyme, bacteria capable of degrading fucoidan were screened from kelp. A bacterial strain named RC2-3 was obtained, which degraded fucoidan by the maximum extent of 54% ± 1.3%, the highest among all bacterial isolates. High-performance size exclusion chromatography(HPSEC) showed that the molecular weight of fucoidan was gradually reduced by RC2-3 with culturing time, suggesting the production of fucoidan-degrading enzyme by RC2-3. Phylogenetic analysis of partial 16S ribosomal RNA gene(16S rDNA) sequence showed that RC2-3 belonged to the family Flavobacteriaceae. However, it showed different physiological and biochemical characteristics from the known Flavobacteriaceae members producing fucoidan-degrading enzyme, thus RC2-3 was proposed to be a new member of this family. | WANG Ying LI Bafang ZHAO Xue PIAO Meizi | 2014 | Journal of Ocean University of China2014，13，1： | 2 |
| 7 | Effects of Collagen and Collagen Hydrolysate from Jellyfish Umbrella on Histological and Immunity Changes of Mice Photoaging显示文摘 | Jian Fan Yongliang Zhuang Bafang Li | 2013 | Nutrients2013，5，1： | 1 |
| 8 | Characterization of acid-soluble collagen from the skin of walleye Pol- lock(Theragra chalcogramma)显示文摘 | Yan Mingyan Li Bafang Zhao Xue | 2008 | Food Chemistry2008，107，4： | 1 |
| 9 | Purification and identification of immunomodulating peptides from enzymatic hydrolysates of alaska pollock frame显示文摘 | Hu Hou Yan Fan Bafang Li | 2012 | Food Chemistry2012，134，2： | 1 |
| 10 | Antihypertensive effect and purification of an ACE inhibitory peptide from sea cucumber gelatin hydrolysate显示文摘 | Zhao Yuanhui Li Bafang Liu Zunying | 2007 | Process Biochemistry2007，42，12： | 1 |
| 11 | Study of antioxidant activities of sulfated polysaccharides from Laminaria japonica显示文摘 | ZHAO Xue XUE Changhu LI Bafang | | 0，，： | 1 |
| 12 | Preparation, isolation and identification of iron-chelating peptides derived from Alaska pollock skin显示文摘 | GUO Lidong HOU Hu LI Bafang | 2013 | Process Biochemistry2013，48，： | 1 |
| 13 | A novel ACE inhibitory peptide isolated from Acaudina molpadioidea hydrolysate显示文摘 | ZHAO Yuaahui LI Bafang DONG Shiyuan | 2009 | Peptides2009，30，6： | 1 |
| 14 | Food protein derived chelating peptides: biofunctional ingredients for dietary mineral bioavailability enhancement显示文摘 | GUO Lidong HAMEDY P A LI Bafang | 2014 | Trends in Food Science and Technology2014，37，： | 1 |
| 15 | Antihypertensive effect and purification of an ACE inhibitory peptidefrom sea cucumber gelatin hydrolysate显示文摘 | Zhao Yuanhui Li Bafang Liu Zunying | 2007 | Process Biochemistry2007，42，12： | 1 |
| 16 | Characterization of acid-soluble collagen from the skin of walleye pollock (Theragre, chalcogramma ) 显示文摘 | Yan Mingyan Li Bafang Zhao Xue | 2008 | Food Chemistry2008，107，： | 1 |
| 17 | The Scavenging of Free Radical and Oxygen Species Activities and Hydration Capacity of Collagen Hydrolysates from Walleye Pollock(Theragra chalcogramma) Skin显示文摘Fish skin collagen hydrolysates(FSCH) were prepared from walleye pollock(Theragra chalcogramma) using a mixture of enzymes,namely trypsin and flavourzyme. The degree of hydrolysis of the skin collagen was 27.3%. FSCH was mainly composed of low-molecular-weight peptides and the relative proportion of <1 000Da fraction was 70.6%. Free radical and oxygen species scavenging activities of FSCH were investigated in four model systems,including diphenylpicrylhy-drazyl radical(DPPH),superoxide anion radical,hydroxyl radical and hydrogen peroxide model,and compared with that of a native antioxidant,reduced glutathione(GSH). FSCH was also evaluated by water-absorbing and water-holding capacity. The results showed that FSCH was able to scavenge free radical and oxygen species significantly and to enhance water-absorbing and water-holding capacity remarkably. Therefore,FSCH may have potential applications in the medicine and food industries. | ZHUANG Yongliang LI Bafang ZHAO Xue | 2009 | Journal of Ocean University of China2009，8，2： | 1 |
| 18 | The effect of pacific cod(Gadus macrocephalus) skin gelatin polypeptides on UV radiation-induced skin photoaging in ICR mice 显示文摘 | Hu Hou Bafang Li Xue Zhao | 2009 | Food Chemistry2009，115，： | 1 |
| 19 | A novel ACE inhibitory peptide isolated from Acaudina molpadioidea hydrolysate显示文摘 | ZHAO Yuanhui LI Bafang DONG Shiyuan | 2009 | Peptides2009，30，6： | 1 |
| 20 | Antihypertensive effect and purification of an ACE inhibitory peptide from sea cucumber gelatin hydrolysate显示文摘 | ZHAO Yuanhui LI Bafang LIU Zanying | 2007 | Process Biochemistry2007，42，12： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员