Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities.However,the problem related to the hydrolysis of proteins was the generation of the bitter taste.Recently,high hydro...Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities.However,the problem related to the hydrolysis of proteins was the generation of the bitter taste.Recently,high hydrostatic pressure(HHP)treatment has attracted much interest and has been used in several studies on protein modification.Hence,the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments(0.1,100,200,and 300 MPa for 1-5 h at 50℃)on the emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate(SPIH).As observed,the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index(47.49 m^(2)/g)and emulsifying stability index(92.98%),and it had higher antioxidant activities(44.77%DPPH free radical scavenging activity,31.12%superoxide anion radical scavenging activity,and 61.50%copper ion chelating activity).At the same time,the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle size.In addition,the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better palatability.This study has a broad application prospect in developing food ingredients and healthy foods.展开更多
In this study, 32 Luffa germplasm resources were collected from various regions in Zhejiang Province as experimental materials, to investigate 22 agronomic traits including fruit bearing habit, leaf margin, fruit ribb...In this study, 32 Luffa germplasm resources were collected from various regions in Zhejiang Province as experimental materials, to investigate 22 agronomic traits including fruit bearing habit, leaf margin, fruit ribbing and percentage of nodes with female flowers to total node. Based on the obtained experimental data, principal component analysis and cluster analysis were carried out using DPS software. The results showed that 22 agronomic traits could be integrated into 5 principal components, with the cumulative contributive percentage of 81. 308%. According to the correlations between the first five principal components and traits, 14 traits with great influences were screened. On the basis of principal component analysis, cluster analysis of 32 Luffa germplasm resources was conducted, which divided Luffa cylindrica and Luffa acutangula into two categories and six subcategories by Euclidean genetic distances. This study provided scientific basis for the collection, preservation, identification, creation and utilization of Luffa germplasm and parent selection in cross breeding of Luffa.展开更多
基金supported by the Doctoral Research Foundation of Bohai University (05013/0520bs006)the Science and Technology Project of“Unveiling and Commanding”Liaoning Province (2021JH1/10400033)the Scientific Research Project from Education Department of Liaoning Province (LJ2020010)。
文摘Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities.However,the problem related to the hydrolysis of proteins was the generation of the bitter taste.Recently,high hydrostatic pressure(HHP)treatment has attracted much interest and has been used in several studies on protein modification.Hence,the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments(0.1,100,200,and 300 MPa for 1-5 h at 50℃)on the emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate(SPIH).As observed,the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index(47.49 m^(2)/g)and emulsifying stability index(92.98%),and it had higher antioxidant activities(44.77%DPPH free radical scavenging activity,31.12%superoxide anion radical scavenging activity,and 61.50%copper ion chelating activity).At the same time,the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle size.In addition,the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better palatability.This study has a broad application prospect in developing food ingredients and healthy foods.
基金Supported by"San Nong Liu Fang"Science and Technology Cooperation Project of Zhejiang Province(ZNJF[2011]No.85)Major Project of Science and Technology of Zhejiang Province(2009C2006-1-8)
文摘In this study, 32 Luffa germplasm resources were collected from various regions in Zhejiang Province as experimental materials, to investigate 22 agronomic traits including fruit bearing habit, leaf margin, fruit ribbing and percentage of nodes with female flowers to total node. Based on the obtained experimental data, principal component analysis and cluster analysis were carried out using DPS software. The results showed that 22 agronomic traits could be integrated into 5 principal components, with the cumulative contributive percentage of 81. 308%. According to the correlations between the first five principal components and traits, 14 traits with great influences were screened. On the basis of principal component analysis, cluster analysis of 32 Luffa germplasm resources was conducted, which divided Luffa cylindrica and Luffa acutangula into two categories and six subcategories by Euclidean genetic distances. This study provided scientific basis for the collection, preservation, identification, creation and utilization of Luffa germplasm and parent selection in cross breeding of Luffa.
