• 不 限
  • 期刊论文
  • 硕博论文
  • 会议论文
  • 报 纸
  • 英文论文
  2. 您的位置
  3. 首页
  4. 会议论文
  5. Cooperative antioxidative effects of zein hydrolysates with sage(salvia officinalis)extract in a lip

Cooperative antioxidative effects of zein hydrolysates with sage(salvia officinalis)extract in a lip

来源 :第七届国际大豆加工利用会议 | 被引量 : 0次 | 上传用户：chinayzx
【摘 要】
：
This study investigated the cooperative antioxidative effects of using sage(salvia officinalis)extract(SE)and zein hydrolysates(ZH)hydrolysed with alcalase for 1 h in a liposome system.The combination
【作 者】
：
Yuanyuan Li Haotian Liu Qi Han Baohua Kong Qian Liu 
【机 构】
：
College of Food Science,Northeast Agricultural University,Harbin,Heilongjiang 150030,China
【出 处】
：
第七届国际大豆加工利用会议
【发表日期】
：
2016年4期
【关键词】
：
Zein hydrolysate Sage extract Liposome system Lipid oxidation Cooperative effect 
下载到本地 , 更方便阅读
下载此文 赞助VIP
声明 : 本文档内容版权归属内容提供方 , 如果您对本文有版权争议 , 可与客服联系进行内容授权或下架
论文部分内容阅读
　　This study investigated the cooperative antioxidative effects of using sage(salvia officinalis)extract(SE)and zein hydrolysates(ZH)hydrolysed with alcalase for 1 h in a liposome system.The combination of 3 mg/mL ZH and 10 μg/mL SE had the highest synergism in inhibition of the formation of thiobarbituric acid-reactive substances and provided superior protection of the liposomes against oxidation over their separate uses.
其他文献
Analysisof Water-soluble Bioactive Substancesin Soybean Products
Objective: to analyze the water-soluble functional substance in different kinds of soybean products.Methods,Amino acid analyzer,HPLC and UV spectrophotometer were used to detect the content of the act
会议
ssoybean productswater-soluble bioactive substancesanalysis
An Effective Biochemical Approach to Fractional Separation of Functional Proteins with High Bioactiv
A biochemical approach was developed for fractional separation of the major functional proteinspresent insoybean whey protein(SWP),including the two classes of protease inhibitors(PIs: Kunitz trypsin
会议
salting outcoacervationsoybean whey proteinfunctional proteinsbioactivity
Inactivation of Soybean KunitzTrypsin Inhibitor by(-)-EpigallocatechinGallate:an Interaction Study
Previous studies have found that tea polyphenols(TPs)could effectivelyinactivateinhibitory activity ofsoybean trypsin inhibitor(STI),but the exact mechanismis unknown.In the present study,the interact
会议
soybean Kunitztrypsin inhibitorEGCGinactivationinteraction
Preparation and Analysis on Biological Characteristics of Monoclonal Antibodies against CP4-EPSPS fo
China is the largest importer of soybean in the world,a large number of genetically modified soybeans were imported from the United States,Brazil,Argentina and other countries every year.In recent yea
会议
CP4-EPSPSprotein expressionmonoclonal antibodysandwich ELISA
Study on the Formulated soymilk lecithin Processing,Function and Development Proground
This paper mainly introduced the processing of soymilk lecithin,nutrient value and functional properties,the results showed that the best formula of the soymilk lecithin.Then,brief analysis the prospe
会议
soymilklecithinnutrient value and functionprospect
Deglycosylation of Isoflavones glucoside in soybean milk by two E.Coli strains selected from human f
In this study,two selected intestinal bacteria were investigated for their influence on biotransformation from isoflavone glucoside to isoflavone aglycones in soymilk once fermentation for different t
会议
DeglycosylationIsoflavones glucosideSoybean milkE.coli strains
THE EFFECT OF HIGH MOISTURE PROTEIN EXTRUSION PARAMETERS ON THE EXTRUDER SYSTEM PARAMETERS AND ITS P
In the different extrusion conditions,the effect of high moisture protein extrusion parameters on the product texture,color characteristics,the extruder system parameters was studied.Soy protein isola
会议
High moisture meat analogueExtrusion process parametersSystem parametersPhysi
Improved gel properties by freeze-thaw cycles are associated with changes of 2 molecular force invol
The current study investigated the effects of various freeze-thaw(F-T)cycles on gel strength,gel microstructure and molecular forces involved in gelation of soy protein isolate(SPI).The gel strength a
会议
Soy protein isolateFreeze-thaw treatmentGel propertyMolecular force in gel
Effect of sprouting time on the extraction of soy milk
Soy milk extracted from sprouted soybeans possesses unique chemical and physicalproperties.The effects of sprout time on the major milk components and their yields were investigated.With the findings,
会议
Soy milkchemicalpropertiesphysicalpropertiessprouting time
Fabrication and stability of carotenoids-loaded emulsions stabilized by soy protein isolate
The interest in incorporating carotenoids into foods and beverages is growing due totheir potential health benefits.However,the poor water-solubility and chemical instability of carotenoids is still a
会议
Soy protein isolate (SPI)EmulsionsCarotenoidsStability