The solubility of meat protein of croaker and jack mackerel was significantly affected by pH shifting. The protein yield of alkali-aided processing is higher than those of conventional and acid-aided processing. The a...The solubility of meat protein of croaker and jack mackerel was significantly affected by pH shifting. The protein yield of alkali-aided processing is higher than those of conventional and acid-aided processing. The addition of sarcoplasmic protein increases the breaking force and deformation value. The breaking force of recovered protein gel from alkali-aided processing is decreased by the addition of NaCI. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis （SDS-PAGE） revealed that fish protein of alkali is similar to that at pH7.0. Alkali-aided processing for recovering fish protein is a valuable method for increasing the utilization of frozen and pelagic fishes and for making kamaboko products.展开更多
The aim of this study was to obtain a protein isolate from Argentine anchovy （Engraulis anchoita） residue produced using the pH shifting process, with acid and alkaline solubilization and isoelectric precipitation o...The aim of this study was to obtain a protein isolate from Argentine anchovy （Engraulis anchoita） residue produced using the pH shifting process, with acid and alkaline solubilization and isoelectric precipitation of the protein, and evaluate their functional properties. The lowest solubility was obtained at pH 5 where 8.32% and 2.96% were found for acid and alkali respectively. The highest solubility was obtained at extreme pH. The maximum water holding capacity was presented by the alkaline protein isolate at pH 11 （9.63 g H20/g protein）. The oil holding capacity was 4.20 mL/g protein, 7.26 mL/g of protein for the acid and alkaline protein isolates, respectively. The strain showed higher oil holding capacity in alkaline pH, lower solubility in pH near the protein isoelectric point and a lower capacity to retain water in extreme pH when compared with the acid isolate.展开更多
The seed germination and tomato seedling tests showed that Bacillus subtilis SL-13 could promote the sprouting and seedling growth of tomato.The fresh and dry weight of tomato seedlings increased 42.86%and 18.75%,resp...The seed germination and tomato seedling tests showed that Bacillus subtilis SL-13 could promote the sprouting and seedling growth of tomato.The fresh and dry weight of tomato seedlings increased 42.86%and 18.75%,respectively.The control efficacies of the SL-13 to tomato Rhizoctonia rot were 20.65%and 35.23%in the greenhouse and field,respectively.The growth of the plant-pathogenic fungus Rhizoctonia solani was considerably inhibited in the presence of the strain SL-13 culture supernatant.The main antifungal protein was detected to be chitinase through vitro assay.The chitinase was purified with DEAE-Sepharose fast flow ion exchange column chromatography and Sephadex G-75 gel filtration for further characterization.The optimal pH and temperature for the chitinase activity were 7.0 and 50°C,respectively.It was demonstrated that the enzyme was stable at pH 5-9 and 40-60°C.70%of the enzyme activity was retained when incubated at 121°C and 0.11 MPa for 20 min,and the enzyme was not sensitive to protease K and ultraviolet radiation.Thus it is suitable for effective biological control in relatively unstable environment.展开更多
[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity. [Method] The effects of different cultivation time on cell concentration, pH, total protein concentration...[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity. [Method] The effects of different cultivation time on cell concentration, pH, total protein concentration and inhibition zone were studied. The fermentation broth of Kombucha on the sixth day was adjusted to different pH. Fermentation broth treated with protease was put into the plates of Escherichia co/i, Bacillus cereue and Staphylococcus aureus as control, as well as ampenicilin. The zone of broth inhibition was measured. [ Result] The concentration of general protein was of positive relevance to the antimicrobial activity of Kombucha fermentation broth. The zone of inhibition decreased with rising pH and was the lowest when pH was 7. Later, as pH increasing, it enlarged. The inhibition effect of processed protease reduced remarkably. [ Conclusion] The fermentation broth of Kombucha revealed antimicrobial proteins.展开更多
To understand the reaction behaviour of the reactive dye with amino groups on protein fibres,the reaction kinetics of competitive hydrolysis and ammonolysis of a monochlorotriazina reactive dye were studied at 50-80℃...To understand the reaction behaviour of the reactive dye with amino groups on protein fibres,the reaction kinetics of competitive hydrolysis and ammonolysis of a monochlorotriazina reactive dye were studied at 50-80℃ and pH=8-10 by high performance liquid chromatography(HPLC).The results showed the pseudo-first-order phenomenon for the general reaction of concurrent hydrolysis and ammonolysis of the dyes.The ammonolysis reaction was always faster than the hydrolysis reaction in the range of temperature and pH employed,but the preference for ammonolysis to hydrolysis reaction decreased with the increase of temperature and pH value.The ratios of ammonolysis/hydrolysis rate constant reduced from 17.6 to 5.4 when the temperature increased from 50 to 80℃ in pH=10,and from 7.2 to 5.4 when the pH value increased from 8 to 10 at 80℃.展开更多
文摘The solubility of meat protein of croaker and jack mackerel was significantly affected by pH shifting. The protein yield of alkali-aided processing is higher than those of conventional and acid-aided processing. The addition of sarcoplasmic protein increases the breaking force and deformation value. The breaking force of recovered protein gel from alkali-aided processing is decreased by the addition of NaCI. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis （SDS-PAGE） revealed that fish protein of alkali is similar to that at pH7.0. Alkali-aided processing for recovering fish protein is a valuable method for increasing the utilization of frozen and pelagic fishes and for making kamaboko products.
文摘The aim of this study was to obtain a protein isolate from Argentine anchovy （Engraulis anchoita） residue produced using the pH shifting process, with acid and alkaline solubilization and isoelectric precipitation of the protein, and evaluate their functional properties. The lowest solubility was obtained at pH 5 where 8.32% and 2.96% were found for acid and alkali respectively. The highest solubility was obtained at extreme pH. The maximum water holding capacity was presented by the alkaline protein isolate at pH 11 （9.63 g H20/g protein）. The oil holding capacity was 4.20 mL/g protein, 7.26 mL/g of protein for the acid and alkaline protein isolates, respectively. The strain showed higher oil holding capacity in alkaline pH, lower solubility in pH near the protein isoelectric point and a lower capacity to retain water in extreme pH when compared with the acid isolate.
基金Supported by the National Natural Science Foundation of China（20776017） the Xinjiang Uygur Autonomous Region High-tech Research and Development Project（20081108）+1 种基金 the Fok Ying Tung Education Foundation（101071） the Xinjiang Bingtuan Key Science and Technology Industry Project（2008GG24）
文摘The seed germination and tomato seedling tests showed that Bacillus subtilis SL-13 could promote the sprouting and seedling growth of tomato.The fresh and dry weight of tomato seedlings increased 42.86%and 18.75%,respectively.The control efficacies of the SL-13 to tomato Rhizoctonia rot were 20.65%and 35.23%in the greenhouse and field,respectively.The growth of the plant-pathogenic fungus Rhizoctonia solani was considerably inhibited in the presence of the strain SL-13 culture supernatant.The main antifungal protein was detected to be chitinase through vitro assay.The chitinase was purified with DEAE-Sepharose fast flow ion exchange column chromatography and Sephadex G-75 gel filtration for further characterization.The optimal pH and temperature for the chitinase activity were 7.0 and 50°C,respectively.It was demonstrated that the enzyme was stable at pH 5-9 and 40-60°C.70%of the enzyme activity was retained when incubated at 121°C and 0.11 MPa for 20 min,and the enzyme was not sensitive to protease K and ultraviolet radiation.Thus it is suitable for effective biological control in relatively unstable environment.
基金Supported by Scientific Research Fund of Beijing Educational DepartmentBeijing Higher School Personnel Teaching Program
文摘[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity. [Method] The effects of different cultivation time on cell concentration, pH, total protein concentration and inhibition zone were studied. The fermentation broth of Kombucha on the sixth day was adjusted to different pH. Fermentation broth treated with protease was put into the plates of Escherichia co/i, Bacillus cereue and Staphylococcus aureus as control, as well as ampenicilin. The zone of broth inhibition was measured. [ Result] The concentration of general protein was of positive relevance to the antimicrobial activity of Kombucha fermentation broth. The zone of inhibition decreased with rising pH and was the lowest when pH was 7. Later, as pH increasing, it enlarged. The inhibition effect of processed protease reduced remarkably. [ Conclusion] The fermentation broth of Kombucha revealed antimicrobial proteins.
文摘To understand the reaction behaviour of the reactive dye with amino groups on protein fibres,the reaction kinetics of competitive hydrolysis and ammonolysis of a monochlorotriazina reactive dye were studied at 50-80℃ and pH=8-10 by high performance liquid chromatography(HPLC).The results showed the pseudo-first-order phenomenon for the general reaction of concurrent hydrolysis and ammonolysis of the dyes.The ammonolysis reaction was always faster than the hydrolysis reaction in the range of temperature and pH employed,but the preference for ammonolysis to hydrolysis reaction decreased with the increase of temperature and pH value.The ratios of ammonolysis/hydrolysis rate constant reduced from 17.6 to 5.4 when the temperature increased from 50 to 80℃ in pH=10,and from 7.2 to 5.4 when the pH value increased from 8 to 10 at 80℃.
