检索结果分析
成果/Result
成果类型
- 期刊论文
- 学位论文
- 专利
- 会议论文
- 科技成果
- 标准
- 专著
- 产品
- 科技报告
- 政策法规
- 内部文献
- 报纸
- Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop <i>Chlamys nobilis</i> adductors
- FOOD CHEMISTRYChen, Zhongqin Zhu, Yahui Cao, Wenhong Zhou, Longjian Zhang, Chaohua Qin, Xiaoming Zheng, Huina Lin, Haisheng Gao, Jialong 出版年：2022
- Processing stages play critical role in the nutrition and flavor changes of marine products. This study investigated the nutrition and flavor profiles in noble scallop Chlamys nobilis adductor during boiling, rinsing, ba...
- Effect of ultrasonic power on the stability of low-molecular-weight oyster peptides functional-nutrition W1/O/W2 double emulsion
- ULTRASONICS SONOCHEMISTRYLi, Jinzhen Wang, Shuo Wang, Hua Cao, Wenhong Lin, Haisheng Qin, Xiaoming Chen, Zhongqin Gao, Jialong Wu, Leiyan Zheng, Huina 出版年：2023
- Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, it...
- 中国沿海主要牡蛎养殖品种的营养品质和风味特征比较分析
- 《南方水产科学》林海生 秦小明 章超桦 黄艳球 高加龙 刘琳琳 罗贝 杨发明 出版年：2019
- 为了给牡蛎肉深加工及综合利用提供具有应用价值的基础数据,系统地探讨了中国主要养殖区新鲜牡蛎食品化学特性的差异性。结果显示,不同养殖海域及不同品种牡蛎的粗蛋白、脂肪、灰分、糖原和牛磺酸含量均具有显著差异(P<0.05)。牡...
- 关键词：牡蛎 营养成分 风味物质 呈味成分 被引量：24
- The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide
- LWT-FOOD SCIENCE AND TECHNOLOGYCao, Lin Majura, Julieth Joram Liu, Lu Cao, Wenhong Chen, Zhongqin Zhu, Guoping Gao, Jialong Zheng, Huina Lin, Haisheng 出版年：2023
- Antifreeze peptides from fish byproducts have the potential to act as suitable and safe cryoprotectants, replacing synthetic additives currently utilized in the food industry. The main focus of this study was to explore ...
- Collagen Peptides Derived from <i>Sipunculus nudus</i> Accelerate Wound Healing
- MOLECULESLin, Haisheng Zheng, Zhihong Yuan, Jianjun Zhang, Chaohua Cao, Wenhong Qin, Xiaoming 出版年：2021
- Marine collagen peptides have high potential in promoting skin wound healing. This study aimed to investigate wound healing activity of collagen peptides derived from Sipunculus nudus (SNCP). The effects of SNCP on promo...
- 牡蛎蛋白酶解物的制备及其抗氧化活性研究
- 《食品工业科技》林海生 曹文红 章超桦 黄嘉莉 出版年：2013
- 选用中性蛋白酶,研究了前处理方法、E/S、pH、温度和时间对酶解牡蛎蛋白效果的影响,制备牡蛎蛋白酶解物,分析其游离氨基酸含量及分子量分布,体外实验测定其抗氧化活性。结果表明,酶解前100℃热处理10min能够提高酶解物中...
- 关键词：前处理 牡蛎 酶解 抗氧化活性 被引量：20
- 牡蛎酶解工艺优化及其酶解产物对小鼠睾酮分泌的影响
- 《广东海洋大学学报》张雪妍 秦小明 高加龙 林海生 章超桦 黄艳球 出版年：2019
- 【目的】优化太平洋牡蛎(Crassostreagigas)酶解工艺条件,并研究酶解产物及其超滤组分对体外培养的睾丸间质细胞增殖及睾酮分泌的影响。【方法】以多肽得率为参考标准,对木瓜蛋白酶酶解牡蛎的加酶量、初始pH、酶解时...
- 关键词：牡蛎 酶解产物 小鼠睾丸间质细胞 增殖活性 睾酮 被引量：19
- Effect of Oral Administration of Active Peptides of <i>Pinctada Martensii</i> on the Repair of Skin Wounds
- MARINE DRUGSYang, Faming Qin, Xiaoming Zhang, Ting Zhang, Chaohua Lin, Haisheng 出版年：2019
- Skin wound healing, especially chronic wound healing, is a common challenging clinical problem. It is urgent to broaden the sources of bioactive substances that can safely and efficiently promote skin wound healing. This...
- 不同温度无水保活对香港牡蛎微生物和基本营养成分的影响
- 《广东海洋大学学报》高加龙 章超桦 秦小明 曹文红 郑惠娜 林海生 出版年：2020
- 【目的】研究温度对无水保活香港牡蛎(Crassostrea hongkongensis)存活状态、微生物以及营养品质的影响。【方法】对在4℃、10℃和15℃条件下保活不同时间的牡蛎存活率、菌落总数和大肠菌群数以及主要营养...
- 关键词：香港牡蛎 无水保活 微生物 营养成分 被引量：17
- Novel Antioxidant Peptides from Crassostrea Hongkongensis Improve Photo-Oxidation in UV-Induced HaCaT Cells
- MARINE DRUGSZhang, Chen Lv, Jiatong Qin, Xiaoming Peng, Zhilan Lin, Haisheng 出版年：2022
- Enzymatic hydrolysates from Oysters (OAH) display multiple biological activities. Previously, a 3~5 KDa oyster ultrafiltration component (OUP) showed a high property of preventing skin oxidation. Subsequently, we identif...
- Evaluation of Small Molecular Polypeptides from the Mantle of <i>Pinctada Martensii</i> on Promoting Skin Wound Healing in Mice
- MOLECULESYang, Faming Qin, Xiaoming Zhang, Ting Lin, Haisheng Zhang, Chaohua 出版年：2019
- Skin wound healing, especially chronic wound healing, is a common challenging clinical problem. It is urgent to broaden the sources of bioactive substances that can safely and efficiently promote skin wound healing. This...
- Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
- CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONSong, Chunyong Wang, Zhijun Li, Hanqi Cao, Wenhong Chen, Zhongqin Zheng, Huina Gao, Jialong Lin, Haisheng Zhu, Guoping 出版年：2023
- Taste peptides are oligopeptides that enhance both aroma and taste of food, and they are classified into five categories based on their taste characteristics: salty, sour, umami, sweet, bitter, and kokumi peptide. Recent...
- Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (<i>Crassostrea hongkongensis</i>)
- FOODSWang, Zhijun Li, Hanqi Cao, Wenhong Chen, Zhongqin Gao, Jialong Zheng, Huina Lin, Haisheng Qin, Xiaoming 出版年：2023
- Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (...
- The Potential Protective Effect and Possible Mechanism of Peptides from Oyster (<i>Crassostrea hongkongensis</i>) Hydrolysate on Triptolide-Induced Testis Injury in Male Mice
- MARINE DRUGSZhang, Xueyan Peng, Zhilan Zheng, Huina Zhang, Chaohua Lin, Haisheng Qin, Xiaoming 出版年：2021
- Peptides from oyster hydrolysate (OPs) have a variety of biological activities. However, its protective effect and exact mechanism on testicular injury remain poorly understood. This study aimed to evaluate the protectiv...
- The Spatial Distribution Patterns, Physicochemical Properties, and Structural Characterization of Proteins in Oysters (<i>Crassostrea hongkongensis</i>)
- FOODSLi, Wan Du, Ran Majura, Julieth Joram Chen, Zhongqin Cao, Wenhong Zhang, Chaohua Zheng, Huina Gao, Jialong Lin, Haisheng Qin, Xiaoming 出版年：2022
- Protein content, a vital component determining the nutritional quality of oysters, is unevenly distributed in different parts of oyster. In this study, the spatial distribution (visceral mass, mantle, gill, and adductor)...
- Construction of a water-in-oil-in-water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze-dried products
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYYang, Wen Li, Jinzhen Ren, Dingding Cao, Wenhong Lin, Haisheng Qin, Xiaoming Wu, Leiyan Zheng, Huina 出版年：2021
- In order to broaden the range of applications for oyster peptides in the food field, the amino acid composition of oyster peptide was analysed, after which the peptide sequence was identified using liquid-mass spectromet...
- Comparative study on the functional properties of the pearl oyster (<i>Pinctada martensii</i>) protein isolates and its electrostatic complexes with three hydrophilic polysaccharides
- INTERNATIONAL JOURNAL OF FOOD PROPERTIESXue, Gaozhan Ren, Dingding Zhou, Chunxia Zheng, Huina Cao, Wenhong Lin, Haisheng Qin, Xiaoming Zhang, Chaohua 出版年：2020
- Pinctada martensii protein isolates (PPIs) and polysaccharide complexes of different mixing ratios (10:1, 10:2, 10:3) were prepared at the optimal pH. The characteristics of PPIs and complexes were compared by determinat...
- 华贵栉孔扇贝酶法制备α-葡萄糖苷酶抑制肽工艺优化
- 《广东海洋大学学报》林海生 廖津 章超桦 秦小明 曹文红 高加龙 罗凯耀 出版年：2020
- 【目的】为了进一步挖掘海洋贝类潜在的降血糖功能。【方法】选用华贵栉孔扇贝闭壳肌为原料,以抑制α-葡萄糖苷酶活性为评价指标,采用正交试验法和响应面分析法优化α-葡萄糖苷酶抑制肽的制备工艺。【结果】华贵栉孔扇贝(Chlamy...
- 关键词：酶解 生物活性肽 α-葡萄糖苷酶抑制率 响应面法 被引量：11
- Effects of cold atmospheric plasma on endogenous enzyme activity and muscle protein oxidation in Trachinotus ovatus
- FOOD CHEMISTRYSitu, Huiyuan Li, Yumei Gao, Jialong Zhang, Chaohua Qin, Xiaoming Cao, Wenhong Lin, Haisheng Chen, Zhongqin 出版年：2023
- In this study, we investigated the effects of cold atmospheric plasma (CAP) technology on endogenous enzyme characteristics and muscle protein properties of the golden pomfret (Trachinotus ovatus) under different treat-m...
- Low-molecular-weight oyster peptides ameliorate cyclophosphamide-chemotherapy side-effects in Lewis lung cancer mice by mitigating gut microbiota dysbiosis and immunosuppression
- JOURNAL OF FUNCTIONAL FOODSLi, Jinzhen Yang, Li Li, Guiyan Liu, Shiying Cao, Wenhong Lin, Haisheng Chen, Zhongqin Qin, Xiaoming Huang, Jinzhi Zheng, Huina 出版年：2022
- Low-molecular-weight oyster peptides (LOPs) are typical bioactive peptides with ameliorated immunomodula-tory properties. However, the mechanism underlying its effect on immune functions and intestinal flora after chemot...
- 方格星虫酶解物对小鼠皮肤创伤修复的作用
- 《广东海洋大学学报》郑志鸿 章超桦 林海生 曾少葵 秦小明 曹文红 出版年：2020
- 【目的】探究方格星虫酶解物促进伤口愈合的作用。【方法】将小鼠分为空白对照组、方格星虫酶解物组和云南白药组进行止血实验,并建立小鼠全皮层创伤模型。将方格星虫酶解物制成膏状,每天上药一次。于术后3、5、7 d分批各处死5只小...
- 关键词：方格星虫酶解物 伤口愈合 止血 被引量：10
- 牡蛎酶解提取物对D-半乳糖致衰小鼠学习记忆的影响
- 《食品工业科技》徐成 卢虹玉 章超桦 文彩秀 林海生 出版年：2016
- 为了探讨牡蛎酶解提取物对学习记忆的影响,本研究分别利用五种不同的酶(胰酶、风味酶、中性酶、碱性酶和复合酶)对牡蛎进行酶解。观察五种酶解提取物对D-半乳糖诱导记忆损伤小鼠的作用,通过Morris水迷宫进行行为学评价,并观察...
- 关键词：牡蛎 D-半乳糖 学习记忆 被引量：9
- 牡蛎酶解产物改善小鼠学习记忆能力的初步研究
- 《食品工业科技》林海生 曹文红 卢虹玉 章超桦 吕妙兄 席庆 出版年：2012
- 探讨了牡蛎酶解产物对小鼠空间学习记忆能力的影响。选用中性蛋白酶、动物蛋白酶和复合酶分别水解牡蛎蛋白得到EHO1、EHO2和EHO3,分析其基本营养成分和分子量分布;采用Morris水迷宫行为学方法考察EHO对小鼠学习记忆...
- 关键词：牡蛎酶解物 Morris水迷宫 学习记忆 被引量：9
- 菲律宾蛤仔肉不同提取物呈味特性
- 《广东海洋大学学报》饶梦微 章超桦 林海生 曹文红 秦小明 郑惠娜 高加龙 出版年：2022
- 【目的】系统评价菲律宾蛤仔(Ruditapes philippinarum)肉不同提取物的呈味物质含量和呈味特征差异。【方法】以新鲜菲律宾蛤仔肉为原材料,采用水煮和酶解的不同提取方式,制得两种冻干粉,比较分析两者游离氨基...
- 关键词：菲律宾蛤仔 水煮提取物 酶解提取物 呈味特征 被引量：9
- 冷胁迫方式对太平洋牡蛎无水保活期氧化应激及能量消耗的影响
- 《广东海洋大学学报》林恒宗 高加龙 梁志源 范秀萍 林海生 曹文红 黄艳平 秦小明 出版年：2022
- 【目的】系统分析太平洋牡蛎(Crassostrea gigas)保活运输前的预冷方式及温度胁迫对其氧化免疫系统、能量物质代谢的影响,筛选出较好的无水保活前预冷方式。【方法】分别采用散冰自然降温、急性连续降温、线性匀速降温...
- 关键词：太平洋牡蛎 休眠方式 生态冰温 无水保活 氧化应激 能量代谢 被引量：9
- Investigation of the In Vivo, In Vitro, and In Silico Wound Healing Potential of <i>Pinctada martensii</i> Purified Peptides
- MARINE DRUGSZhang, Ting Yang, Faming Qin, Xiaoming Yang, Xianmei Zhang, Chaohua Wan, Zhaoyi Lin, Haisheng 出版年：2022
- Previous studies found that both oral and topical administration of enzymatic digestion products < 3 K Da ultrafiltration fractions of Pinctada martensii mantle (PMPs) had pro-healing effects. Thus, we further purified t...
- 牡蛎酶解产物改善睡眠作用效果研究
- 《大连海洋大学学报》张婷 秦小明 章超桦 曹文红 郑惠娜 高加龙 林海生 出版年：2021
- 为探究香港牡蛎Crassostrea hongkongensis酶解产物(enzymatic products of oysters,EPO)改善睡眠的作用效果,将试验小鼠分为阴性对照组(灌胃等体积蒸馏水)、阳性对照组(...
- 关键词：牡蛎 酶解产物 改善睡眠 神经递质 被引量：9
- Hepatoprotective effect of clam (Corbicula fluminea) protein hydrolysate on alcohol-induced liver injury in mice and partial identification of a hepatoprotective peptide from the hydrolysate
- FOOD SCIENCE AND TECHNOLOGYGao, Jialong Zhang, Chaohua Qin, Xiaoming Cao, Wenhong Chen, Jianping LI, Yujin Zheng, Huina Lin, Haisheng Chen, Zhongqin 出版年：2022
- In the current research, edible meat of freshwater clam Corbicula fluminea was subjected to enzymatic peptide extraction using animal protease. The clam protein hydrolysate (CPH) contained 45.78% essential amino acids an...
- UV-C处理对采后香蕉贮藏防御性成分和品质的影响
- 《江苏农业学报》陈铭中 钟旭美 林海生 秦小明 出版年：2022
- 为了提高香蕉的贮藏品质,研究短波紫外线(UV-C)对香蕉贮藏过程中主要酶活性和抗氧化性的影响,用0.02 kJ/m^(2)剂量的UV-C处理香蕉后,于25℃贮藏18 d,研究UV-C处理对香蕉果实腐烂率、失质量率、总叶绿...
- 关键词：香蕉 短波紫外线(UV-C)照射 抗病相关酶 抗氧化能力 被引量：9
- 两款果香型牡蛎肽饮料的研制
- 《食品研究与开发》李婉 曹文红 章超桦 秦小明 郑惠娜 林海生 出版年：2020
- 牡蛎肽具有较高的营养价值和生物活性,为了推广牡蛎肽的利用,开发两款新型牡蛎肽饮料。该研究以牡蛎肽为原料,辅以水蜜桃粉、椰浆粉、蔗糖、甜菊糖苷、三氯蔗糖和薄荷香精调节口感,并经脱色、脱腥、均质和杀菌等工艺研制开发两款营养价...
- 关键词：牡蛎肽 饮料 营养价值 风味 稳定性 被引量：7
