Water-soluble polysaccharide was isolated from grapefruit with the method of water-dissolving and ethanol-precipitating. By single factor test and orthogonal experimental method, the extraction conditions of the water...Water-soluble polysaccharide was isolated from grapefruit with the method of water-dissolving and ethanol-precipitating. By single factor test and orthogonal experimental method, the extraction conditions of the water-soluble polysaccharide were investigated, which contained liquid-solid ratio, temperature, time and pH. The results showed that pH was the most important factor of polysaccharide extraction, followed by temperature. The optimized extraction technology conditions were obtained. The liquid-solid ratio was 1:40, temperature was 90?C, time was 2.0 h, and pH was 2. The highest extraction rate of crude polysaccharide was 8.30%.展开更多
Carboxymethylpachyman(Ⅰ)was formed by carboxymethylation of β-pachyman.The antitumour activity of carboxymethylpachyman(Ⅰ)against S_(180)、EAC、 MA、U_(14)was measured.The structure of carboxymethylpachyman(Ⅰ)was ...Carboxymethylpachyman(Ⅰ)was formed by carboxymethylation of β-pachyman.The antitumour activity of carboxymethylpachyman(Ⅰ)against S_(180)、EAC、 MA、U_(14)was measured.The structure of carboxymethylpachyman(Ⅰ)was proved by IR ^(13)CNMR spectroscopy.展开更多
A polysaccharide,PS(1),has been isolated from the pollen of papaver somniferum.PS(1)is a highly branched arabinogalactan,which,mainly contains α—L—arabinofuranosyl(1→)and(3,6→1)— β—D—galactopyranosyl residues...A polysaccharide,PS(1),has been isolated from the pollen of papaver somniferum.PS(1)is a highly branched arabinogalactan,which,mainly contains α—L—arabinofuranosyl(1→)and(3,6→1)— β—D—galactopyranosyl residues.We also studied the circular dichroism and immunoactivity of PS(1).展开更多
[ Objective] To investigate the effects of non-starch polysaccharide （NSP） enzyme products on meat performance of broilers and thus to provide a scientific basis for their rational use. [Method] Two hundred 21-day-o...[ Objective] To investigate the effects of non-starch polysaccharide （NSP） enzyme products on meat performance of broilers and thus to provide a scientific basis for their rational use. [Method] Two hundred 21-day-old Ross broilers were assigned to five groups. The broilers in group Ⅰ and group Ⅱ were fed positive control diet and negative control diet, respectively, which were slightly different. The broilers in group Ⅲ, Ⅳ and V were fed the negative control diet respectively supplemented with different commercial NSP enzyme products. The broilers were slaughtered at 56 days old, and their meat yield was determined. [ Result] The percentage of carcass yield and percentage of abdominal fat were significantly higher in the group Ⅲ than in the group Ⅱ （P 〈 0.05）. The percentage of small intestine weight in slaughter weight was lower in the group Ⅱ than in other groups. [ Conclusion] Diets supplemented broad-rang and highly active NSP enzyme products can promote absorption of routine feed ingredients, increase meat yield, and improve meat performance.展开更多
[Objective] The study aimed to research the effect of several commercial NSP complex enzymes products on broiler meat quality, and provide scientific basis for feed enterprise and breeding farmers choosing NSP complex...[Objective] The study aimed to research the effect of several commercial NSP complex enzymes products on broiler meat quality, and provide scientific basis for feed enterprise and breeding farmers choosing NSP complex enzymes. [ Method] Two hundred ROSS broilers at age of 21 days were designed to five treatment groups, including the positive and negative control treatments, and Group 1 to 3 with feed additive of the commercial non-starch polysaccharide complex enzymes each on base of the negative group diet. At 56 days of age, broilers were killed and meat quality was analyzed. [ Result] The thigh meat color CIELAB a value for the negative control broilers was lower （ P 〈 0.05） than those of the positive control and Group 1. The drip loss of breast meat for Group 1 was the lowest, and the drip loss of thigh meat for the negative control was the highest among all treatments. The shear force for the negative control and Group 3 were higher than those of other three groups. There were no differences （P 〉 0.05） on the contents of chemical components, crude moisture, crude protein, crude fat, crude ash, and inosine acid for breast and thigh meat among all treatments. [ Conclusion] NSP complex enzymes with complete enzyme categories and high enzyme activity can improve meat quality in broilers.展开更多
[目的]探讨可溶性大豆多糖(soluble soybean polysaccharides,SSPS)对大豆分离蛋白(soybean protein isolate,SPI)凝胶形成及凝胶特性的影响。[方法]制备不同SSPS添加量的SPI悬液和凝胶,以未添加SSPS的SPI悬液和凝胶为对照。分别测定结...[目的]探讨可溶性大豆多糖(soluble soybean polysaccharides,SSPS)对大豆分离蛋白(soybean protein isolate,SPI)凝胶形成及凝胶特性的影响。[方法]制备不同SSPS添加量的SPI悬液和凝胶,以未添加SSPS的SPI悬液和凝胶为对照。分别测定结构特性、理化特性以及凝胶特性。[结果]SPI制备成凝胶的过程中,SPI与SSPS之间发生了糖基化反应,SSPS改变了蛋白的二级结构和三级结构。添加SSPS后样品zeta-电位绝对值降低、热稳定性增大;凝胶离子键、氢键、疏水相互作用及二硫键含量下降,非二硫键的共价键含量增加。添加量为10%时,SPI悬液表面疏水性降低程度最大,达到88.42%;SPI凝胶硬度下降28.85%,持水性增加了40.72%。扫描电镜结果表明,SSPS的添加导致凝胶网络疏松多孔,凝胶强度下降。[结论]SPI凝胶制备过程中添加SSPS,二者会发生糖基化反应,随SSPS添加量增多,蛋白结构特性和凝胶特性改变更明显。展开更多
目的以黄精生品及酒制品中水溶性多糖为研究对象,对两者抗氧化活性进行研究。方法通过水提、醇沉、除蛋白透析得黄精生品水溶性多糖和酒制品水溶性多糖;采用还原力实验、1-二苯基-2-三硝基苯肼(DPPH)、羟基自由基(·OH)及超氧阴离...目的以黄精生品及酒制品中水溶性多糖为研究对象,对两者抗氧化活性进行研究。方法通过水提、醇沉、除蛋白透析得黄精生品水溶性多糖和酒制品水溶性多糖;采用还原力实验、1-二苯基-2-三硝基苯肼(DPPH)、羟基自由基(·OH)及超氧阴离子自由基(·O-2)清除法对其抗氧化活性进行评价;建立Cu^(2+)/H_(2)O_(2)诱导的BSA蛋白损伤模型,评价两者对氧化损伤蛋白的保护作用;建立体外H_(2)O_(2)诱导的RAW264.7细胞氧化损伤模型,对细胞活力、细胞中T-SOD、CAT、GSH酶活力及MDA、ROS含量进行测定,评价两者对氧化损伤细胞的保护作用。结果通过水提醇沉得黄精生品水溶性多糖(Polysaccharides from crude Polygonatum sibiricum,PSPC)和酒制品水溶性多糖(Polysaccharides from wine-processed Polygonatum sibiricum,PSPW)。抗氧化研究结果表明PSPC和PSPW均有一定的还原力、清除DPPH自由基、清除超氧阴离子自由基和清除羟基自由基能力;PSPC和PSPW对Cu^(2+)/H_(2)O_(2)诱导的BSA蛋白损伤有一定的保护作用;PSPC和PSPW对H_(2)O_(2)诱导的RAW264.7细胞活力降低有保护作用,对氧化损伤细胞内T-SOD和GSH酶活力降低有恢复作用,对MDA和ROS升高有抑制作用并呈一定的浓度依赖性,PSPW抗氧化活性均显著强于PSPC(P<0.05)。结论黄精酒制后其水溶性多糖PSPW抗氧化活性增强,PSPW可作为一种潜在天然抗氧化剂,为后续黄精酒制机制深入研究以及黄精多糖保健品开发提供研究基础。展开更多
文摘Water-soluble polysaccharide was isolated from grapefruit with the method of water-dissolving and ethanol-precipitating. By single factor test and orthogonal experimental method, the extraction conditions of the water-soluble polysaccharide were investigated, which contained liquid-solid ratio, temperature, time and pH. The results showed that pH was the most important factor of polysaccharide extraction, followed by temperature. The optimized extraction technology conditions were obtained. The liquid-solid ratio was 1:40, temperature was 90?C, time was 2.0 h, and pH was 2. The highest extraction rate of crude polysaccharide was 8.30%.
文摘Carboxymethylpachyman(Ⅰ)was formed by carboxymethylation of β-pachyman.The antitumour activity of carboxymethylpachyman(Ⅰ)against S_(180)、EAC、 MA、U_(14)was measured.The structure of carboxymethylpachyman(Ⅰ)was proved by IR ^(13)CNMR spectroscopy.
文摘A polysaccharide,PS(1),has been isolated from the pollen of papaver somniferum.PS(1)is a highly branched arabinogalactan,which,mainly contains α—L—arabinofuranosyl(1→)and(3,6→1)— β—D—galactopyranosyl residues.We also studied the circular dichroism and immunoactivity of PS(1).
基金funded by the Action Project of Scientists and Technicians Serving Enterprises of the Ministry of Science and Technology (2009GJF30046)Key Technology R&D Program of Yunnan Province (2008LA006 )+1 种基金Kunming Science and Technology Project (08G100112)Yunnan Innovative Enterprise Pilot Project
文摘[ Objective] To investigate the effects of non-starch polysaccharide （NSP） enzyme products on meat performance of broilers and thus to provide a scientific basis for their rational use. [Method] Two hundred 21-day-old Ross broilers were assigned to five groups. The broilers in group Ⅰ and group Ⅱ were fed positive control diet and negative control diet, respectively, which were slightly different. The broilers in group Ⅲ, Ⅳ and V were fed the negative control diet respectively supplemented with different commercial NSP enzyme products. The broilers were slaughtered at 56 days old, and their meat yield was determined. [ Result] The percentage of carcass yield and percentage of abdominal fat were significantly higher in the group Ⅲ than in the group Ⅱ （P 〈 0.05）. The percentage of small intestine weight in slaughter weight was lower in the group Ⅱ than in other groups. [ Conclusion] Diets supplemented broad-rang and highly active NSP enzyme products can promote absorption of routine feed ingredients, increase meat yield, and improve meat performance.
基金funded by the State Ministry of Science and Technology’s scientific and technical personnel serving enterprises action project (2009GJF30046)Key project of Science and Technology of Yunnan Province (2008LA006)+1 种基金Science and Technology Bureau Project of Kunming City (08G100112)Yunnan Innovation-oriented Enterprises Trial Projects’Imbursement
文摘[Objective] The study aimed to research the effect of several commercial NSP complex enzymes products on broiler meat quality, and provide scientific basis for feed enterprise and breeding farmers choosing NSP complex enzymes. [ Method] Two hundred ROSS broilers at age of 21 days were designed to five treatment groups, including the positive and negative control treatments, and Group 1 to 3 with feed additive of the commercial non-starch polysaccharide complex enzymes each on base of the negative group diet. At 56 days of age, broilers were killed and meat quality was analyzed. [ Result] The thigh meat color CIELAB a value for the negative control broilers was lower （ P 〈 0.05） than those of the positive control and Group 1. The drip loss of breast meat for Group 1 was the lowest, and the drip loss of thigh meat for the negative control was the highest among all treatments. The shear force for the negative control and Group 3 were higher than those of other three groups. There were no differences （P 〉 0.05） on the contents of chemical components, crude moisture, crude protein, crude fat, crude ash, and inosine acid for breast and thigh meat among all treatments. [ Conclusion] NSP complex enzymes with complete enzyme categories and high enzyme activity can improve meat quality in broilers.
文摘[目的]探讨可溶性大豆多糖(soluble soybean polysaccharides,SSPS)对大豆分离蛋白(soybean protein isolate,SPI)凝胶形成及凝胶特性的影响。[方法]制备不同SSPS添加量的SPI悬液和凝胶,以未添加SSPS的SPI悬液和凝胶为对照。分别测定结构特性、理化特性以及凝胶特性。[结果]SPI制备成凝胶的过程中,SPI与SSPS之间发生了糖基化反应,SSPS改变了蛋白的二级结构和三级结构。添加SSPS后样品zeta-电位绝对值降低、热稳定性增大;凝胶离子键、氢键、疏水相互作用及二硫键含量下降,非二硫键的共价键含量增加。添加量为10%时,SPI悬液表面疏水性降低程度最大,达到88.42%;SPI凝胶硬度下降28.85%,持水性增加了40.72%。扫描电镜结果表明,SSPS的添加导致凝胶网络疏松多孔,凝胶强度下降。[结论]SPI凝胶制备过程中添加SSPS,二者会发生糖基化反应,随SSPS添加量增多,蛋白结构特性和凝胶特性改变更明显。
文摘目的以黄精生品及酒制品中水溶性多糖为研究对象,对两者抗氧化活性进行研究。方法通过水提、醇沉、除蛋白透析得黄精生品水溶性多糖和酒制品水溶性多糖;采用还原力实验、1-二苯基-2-三硝基苯肼(DPPH)、羟基自由基(·OH)及超氧阴离子自由基(·O-2)清除法对其抗氧化活性进行评价;建立Cu^(2+)/H_(2)O_(2)诱导的BSA蛋白损伤模型,评价两者对氧化损伤蛋白的保护作用;建立体外H_(2)O_(2)诱导的RAW264.7细胞氧化损伤模型,对细胞活力、细胞中T-SOD、CAT、GSH酶活力及MDA、ROS含量进行测定,评价两者对氧化损伤细胞的保护作用。结果通过水提醇沉得黄精生品水溶性多糖(Polysaccharides from crude Polygonatum sibiricum,PSPC)和酒制品水溶性多糖(Polysaccharides from wine-processed Polygonatum sibiricum,PSPW)。抗氧化研究结果表明PSPC和PSPW均有一定的还原力、清除DPPH自由基、清除超氧阴离子自由基和清除羟基自由基能力;PSPC和PSPW对Cu^(2+)/H_(2)O_(2)诱导的BSA蛋白损伤有一定的保护作用;PSPC和PSPW对H_(2)O_(2)诱导的RAW264.7细胞活力降低有保护作用,对氧化损伤细胞内T-SOD和GSH酶活力降低有恢复作用,对MDA和ROS升高有抑制作用并呈一定的浓度依赖性,PSPW抗氧化活性均显著强于PSPC(P<0.05)。结论黄精酒制后其水溶性多糖PSPW抗氧化活性增强,PSPW可作为一种潜在天然抗氧化剂,为后续黄精酒制机制深入研究以及黄精多糖保健品开发提供研究基础。
