Abstract：
:Lychee polyphenoloxidase (PPO) was extracted and partially purified using ammonium sulphate precipitation and dialysis. The comparative analysis of PPO property was performed using its endogenous substrate (-)-epicatechin and exogenous substrate catechol. The pH optima for activity and activation temperature profiles of lychee PPO were very different when the enzyme reacted with endogenous and exogenous substrates. The addition of ethylenediaminetetraacetic acid disodium salt into the endogenous or exogenous substrate-enzyme system exhibited the same lowest inhibition of the PPO activity. However, l-cysteine was most effective in inhibiting enzymatic activity in the endogenous substrate-enzyme system while ascorbic acid was the best inhibitor in the exogenous substrate-enzyme system. Fe(2+) greatly accelerated the enzymatic reaction between endogenous substrate and PPO, but Cu(2+) exerted the same effect on the reaction between exogenous substrate and PPO. Based on the kinetic analysis, lychee PPO could strongly bind endogenous substrate but it possessed a higher catalytic efficiency to exogenous substrate.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sun J,Shi J,Zhao M,Xue SJ,Ren J,Jiang Ydoi
10.1016/j.foodchem.2007.11.036subject
Has Abstractpub_date
2008-06-01 00:00:00pages
818-23issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(07)01196-Xjournal_volume
108pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:The current study utilised a bioassay-directed chemical analysis scheme to screen the anti-inflammatory activity of fractions and compounds from adlay bran (AB). Liquid-liquid extraction couple with liquid chromatography-mass spectrometry (LC-MS) was applied to the isolation, analysis and identification of active comp...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.08.071
更新日期：2014-02-15 00:00:00
abstract：:In present study, 312, 554, 175 and 143 proteins were identified and quantified by label-free quantitative proteomics in human, cow, goat and yak milk fat globule membrane (MFGM), respectively. Fifty proteins involved in vesicle mediate transport and milk fat globule secretion were conserved among species. Moreover, p...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.10.005
更新日期：2016-04-01 00:00:00
abstract：:Neuroprotective reagents to protect the nerve cells against oxidative stress and other damages are potentially effective for the medical treatment of Parkinson's disease. Petasites japonicus, a wild vegetable, belongs to the family Compositae and its extract has shown the neuroprotective effects. A further phytochemic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.04.116
更新日期：2013-12-01 00:00:00
abstract：:Although analytical methods have been already reported for legislated mycotoxins as trichothecenes and zearalenone (ZON) separately, we describe the optimization of a simple and rapid multimycotoxin method for the determination of a total of 12 mycotoxins simultaneously, nine trichothecenes (NIV, DON, FUS-X, DAS, 15-A...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.04.051
更新日期：2012-10-15 00:00:00
abstract：:The effects of industrial pre-freezing processing and freezing handling on the contents of glucosinolates and antioxidants (vitamin C, polyphenols, carotenoid and chlorophyll), as well as the antioxidant capacity in broccoli (Brassica oleracea L. var. italica) florets were investigated in the present study. Our result...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.04.140
更新日期：2016-11-01 00:00:00
abstract：:Seventeen commercial chrysanthemum teas (Chrysanthemum morifolium and Coreopsis tinctoria) were extracted with hot-H2O, and examined and compared to the 75% methanol extracts for their chemical compositions using UPLC/Q-TOF-MS analysis. For the first time, 6, 8-C,C-diglucosylapigenin and eriodicyol-7-O-glucoside were ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.013
更新日期：2019-07-15 00:00:00
abstract：:The changes in the volatile composition of Moscato bianco grapes were evaluated during ripening. Grape berries were sampled for five weeks (16-20 °Brix) and sorted for each date in ten density classes (1.05-1.12g/cm(3)). The highest total concentration of free terpenes was found at 19.3 °Brix; however, total concentra...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.191
更新日期：2016-12-01 00:00:00
abstract：:Comprehensive analyses were accomplished to explore the odorous molecules responsible for off-odour development in earthen-ponds rainbow trout (Oncorhynchus mykiss) aquaculture farming in Germany. In this part of the study, water odorants were extracted using solvent-assisted flavour evaporation (SAFE); then, extracts...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.030
更新日期：2016-11-01 00:00:00
abstract：:The use of excipient emulsions to increase the bioaccessibility of lycopene in tomato juice was studied by simulating gastrointestinal conditions. The influence of droplet diameter (d=0.17 or 19μm) and thermal treatment (90°C, 10min) on lycopene bioaccessibility was evaluated. Lycopene bioaccessibility was relatively ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.04.125
更新日期：2016-11-01 00:00:00
abstract：:This work investigated the impact of two homogenization treatments, High Shear (HS) and High Pressure (HP), on the structure and antioxidant activity of chitosan-lignin bio-composite films. Laser light scattering analysis revealed that smaller lignin particles were obtained after HP processing, around 0.6μm, compared ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.03.094
更新日期：2017-12-01 00:00:00
abstract：:Co-solute requirements for high methoxy pectin gelation were observed by the addition of glucose syrup and polydextrose at concentrations varying from 50% to 78% (w/w). Pectin content was fixed at 2% (w/w) in formulations. Studies from small deformation dynamic oscillation in shear, modulated differential scanning cal...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.06.014
更新日期：2012-12-01 00:00:00
abstract：:This work was aimed at optimizing a rapid and reproducible conductivity test for the evaluation of wine tartaric stability, in order to improve the practices for the prevention of tartaric precipitations during bottle aging. The test consists in measuring the drop of conductivity in wines kept under stirring for a fix...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.06.044
更新日期：2016-12-01 00:00:00
abstract：:We investigated the impact of a fermented milk product on gut microbiota and their metabolism in 3 different conditions of the colon with a systemic viewpoint. An in vitro semi-continuous anaerobic cultivation was used to assess the colon compartment-specific influence of fermented milk, followed by a multiomics appro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.095
更新日期：2018-10-15 00:00:00
abstract：:A simple and rapid detection technology was proposed based on ion mobility spectrometry (IMS) fingerprints to determine potential adulteration of sesame oil. Oil samples were diluted by n-hexane and analyzed by IMS for 20s. Then, chemometric methods were employed to establish discriminant models for sesame oils and fo...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.06.096
更新日期：2016-02-01 00:00:00
abstract：:A pectin methylesterase gene (pe8F46) was cloned from Penicillium chrysogenum F46 and successfully expressed in Pichia pastoris. The full-length cDNA consists of 969 bp and encodes a 322-residue polypeptide with the calculated molecular weight of 34.1 kDa. Deduced PE8F46 belongs to family 8 of carbohydrate esterases a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.04.069
更新日期：2014-11-01 00:00:00
abstract：:Espresso coffee samples prepared at various roasting degrees defined according to its basic conventional classification (light, medium, medium-dark and dark roasted) were analyzed by ultra-performance liquid chromatography/tandem mass spectrometry. Obtained raw data were processed using multivariate statistical analys...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.12.080
更新日期：2016-05-15 00:00:00
abstract：:In this paper, the amino acid profiles of algal products from diverse groups (Cyanophyceae, Chlorophyta, Rhodophyta and Phaeophyta) were established. Contents of essential and non-essential amino acids varied in the range of 22.8-42.3 and 31.0-66.5 (g·16 g(-1)N), respectively. In dependence on daily algal intakes, the...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.040
更新日期：2014-05-15 00:00:00
abstract：:Industrial application of Caldicellulosiruptor saccharolyticus cellobiose 2-epimerase (CsCE) for lactulose synthesis is limited by low enzyme activity and formation of epilactose as by-product. After four sequential rounds of random mutagenesis and screening, an optimal mutant G4-C5 was obtained. Compared with wild ty...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.067
更新日期：2016-09-15 00:00:00
abstract：:A method was described for monitoring four nitrofuran metabolites including 5-methylmorpholino-3-amino-2-oxazolidinone (AMOZ), 3-amino-2-oxazolidone (AOZ), 1-amino-hydantoin (AHD) and semicarbazide (SEM) in aquatic products. The analytes were quantified by ultra-performance liquid chromatography-tandem mass spectromet...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.035
更新日期：2016-02-01 00:00:00
abstract：:Twenty varieties of field-grown potato were stored for 2 months and 6 months at 8 °C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131 μg/kg in Verdi to 5360 μg/kg in Pentland Dell. In contrast to previous studies, the longer storage period did not affect acrylamide ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.103
更新日期：2015-09-01 00:00:00
abstract：:This study discusses polyphenolic compounds identified and quantified in Actinidia arguta fruits by LC-MS-PDA-Q/TOF method and in vitro anticholinergic activity. Notably, of 31 compounds, including 16 flavonols, 7 flavanols, 7 phenolic acids, and 1 anthocyanin were identified or tentatively identified on the basis of ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.07.084
更新日期：2019-01-15 00:00:00
abstract：:Anti-inflammatory Mytilus edulis hydrolysates (MEHs) were prepared by peptic hydrolysis and MEH was further fractionated into three fractions based on molecular weight, namely >5kDa, 1-5kDa, and <1kDa. The >5kDa peptide fraction exerted the highest nitric oxide (NO) inhibitory activity and inhibited prostaglandin E2 (...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.01.114
更新日期：2016-07-01 00:00:00
abstract：:The relationships between sensory attribute and analytical measurements, performed by electronic tongue (ET) and near-infrared spectroscopy (NIRS), were investigated in order to develop a rapid method for the assessment of umami taste. Commercially available umami products and some aminoacids were submitted to sensory...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.044
更新日期：2014-08-15 00:00:00
abstract：:A novel acidic polysaccharide fraction (PZMP2-2) was isolated from Ziziphus Jujuba cv. Muzao fruit via hot water extraction and purified by DEAE-Sepharose FF and Sephacryl S-300 column chromatography. PZMP2-2 consisted of rhamnose, arabinose, xylose, galactose, and galacturonic acid in a ratio of 1.18: 5.23: 0.22: 2.6...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.09.037
更新日期：2019-02-15 00:00:00
abstract：:The chemical composition (CC), antioxidant capacity (AC) and oxygen consumption rate (OCR) of 36 different commercial tannins were measured. The CC was analyzed by total polyphenol index, Bate-Smith, methyl-cellulose, Folin-Ciocalteu, OIV official method and phloroglucinolisis. The AC was measured by different methods...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.031
更新日期：2018-12-01 00:00:00
abstract：:In this paper, a Fourier Transform Raman spectroscopy method, to authenticate the provenience of wine, for food traceability applications was developed. In particular, due to the specific chemical fingerprint of the Raman spectrum, it was possible to discriminate different wines produced in the Piedmont area (North We...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.011
更新日期：2016-11-15 00:00:00
abstract：:Food fortification is implemented to address vitamins A and D deficiencies in numerous countries. The stability of vitamins A and D3 was assessed during a two-month period reproducing the usual oil storage conditions before sale to consumers. Soybean oils with different oxidative status and vitamin E contents were sto...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.096
更新日期：2015-10-01 00:00:00
abstract：:A novel method for the separation of two major triterpene alcohol ferulates from rice bran oil (RBO) was developed using a high performance counter-current chromatography (HPCCC). A two-phase solvent system of n-hexane-acetonitrile (1:1, v/v) was applied to purify cycloartenyl ferulate (CAF) and 24-methylene cycloarta...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.106
更新日期：2013-08-15 00:00:00
abstract：:Legumes represent staple foods rich in phenolic compounds, which are often consumed after soaking and boiling. This study determines the fate of phenolic compounds from six legumes varieties belonging to the species Lens culinaris Medik., Phaseolus vulgaris L. and Cicer arietinum L. after soaking, boiling and digestio...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.148
更新日期：2019-07-01 00:00:00
abstract：:Tetrahydrocurcumin (THC, 1) and zingerone (2) are biologically active molecules originating from the important spices turmeric and ginger, respectively. Novel quinoline derivatives of THC and zingerone have been synthesised by an efficient protocol involving their reaction with substituted 2-aminobenzophenones and 2-a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.08.052
更新日期：2013-01-15 00:00:00
