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- Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis
- FOOD CHEMISTRYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu 出版年：2008
- Protein hydrolysates were prepared from the head waste of Penaens vannamei, a China seawater major shrimp by autolysis method. Autolysis conditions (viz., temperature, pH and substrate concentration) for preparing protei...
- 中国毛虾营养成分分析与评价
- 《福建水产》曹文红 章超桦 谌素华 洪鹏志 出版年：2001
- 分析了中国毛虾的一般营养成分、蛋白质的氨基酸组成、无机质及维生素等的含量并进行了营养学评价。结果表明,其蛋白质含量高达72.9％(干基),氨基酸组成中,Gu、Asp、Gly、Ala、Lys、Arg等含量丰富,氨基酸价达8...
- 关键词：中国毛虾 营养成分 氨基酸组成 无机质 维生素 被引量：52
- Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate
- LWT-FOOD SCIENCE AND TECHNOLOGYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu Hao, Jiming Zhang, Jing 出版年：2009
- Autolysis method was investigated for protein recovery from shrimp head (SH) of white shrimp (Penaeus vannamei). Autolysis of SH by several temperature conditions (40 degrees C, 50 degrees C, 60 degrees C and gradual tem...
- Comparison of Ultrasound and High-Pressure Homogenization Emulsification: A Promising Fabrication Strategy for Total Nutritional Double Emulsion-Type Product Enriched with Low-Molecular Oyster Peptides
- SSRNLi, Jinzhen Chen, Yuxin Lin, Haisheng Chen, Zhongqin Cao, Wenhong Gao, Jialong Zheng, Huina 出版年：2024
- Double emulsions encapsulating low-molecular oyster peptides (LOPs) have promising application prospects in pharmaceutical and functional food industries. Nevertheless, emulsion system usage in the enteral nutrition food...
- Ameliorative Effects of Peptides from the Oyster (<i>Crassostrea hongkongensis</i>) Protein Hydrolysates against UVB-Induced Skin Photodamage in Mice
- MARINE DRUGSPeng, Zhilan Chen, Beibei Zheng, Qinsheng Zhu, Guoping Cao, Wenhong Qin, Xiaoming Zhang, Chaohua 出版年：2020
- Chronic exposure to ultraviolet B (UVB) irradiation is a major cause for skin photoaging. UVB induces damage to skin mainly by oxidative stress, inflammation, and collagen degradation. This paper investigated the photo-p...
- 食品蛋白降血压肽及其酶法制备(二)
- 《食品科技》曹文红 章超桦 出版年：2002
- 血管紧张素转换酶在血压调节中扮演重要角色。降血压肽通过抑制血管紧张素Ⅰ向血管紧张素Ⅱ的转化以及阻止ACE使激肽失活而起降血压的作用。利用某些蛋白酶对食品蛋白质的定位水解而可产生具有降血压活性的短肽。降血压肽的分离提取是降...
- 关键词：ACE抑制活性 食品蛋白 降血压肽 酶法制备 被引量：48
- 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 ...
- Enzymatic hydrolysis optimization of <i>Paphia undulata</i> and lymphocyte proliferation activity of the isolated peptide fractions
- JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREHe, Xiao Qing Cao, Wen Hong Pan, Guang Kun Yang, Liu Zhang, Chao Hua 出版年：2015
- BACKGROUNDThe immune system is important in preventing and controlling various infectious diseases. Immunoactive peptides derived from food proteins could exert immunomodulatory activity without side effects. Paphia undu...
- 壳聚糖-牡蛎肽纳米颗粒的构建、稳定性及体外模拟消化研究
- [1] College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing [Zhanjiang], Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China; [2] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, ChinaZhao, Wang Yu, Xiongshen Chen, Zhongqin Chen, Ming Tan, Mingtang Gao, Jialong Zheng, Huina Cao, Wenhong 出版年：2026
- Novel Insight into Excavating Functional Peptides from Sea Cucumber (Holothuria Leucospilota) Through a Computer-Aided Peptidome Approach
- SSRNLi, Hanqi Wang, Zhijun Cao, Wenhong Song, Chunyong Chen, Zhongqin Tan, Mingtang Lin, Haisheng Gao, Jialong 出版年：2023
- The enzymatic modification of proteins using protein hydrolase preparations to prepare bioactive peptides has been widely used in the food industry. In this paper, the dynamic changes of four exogenous enzymes and reacti...
- 基于电子鼻、GC-IMS 和 GC-MS 分析干燥方式对墨西哥湾扇贝挥发性成分的影响
- [1] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [2] Guangdong Key Laboratory of Aquatic Products Processing and Safety, National Research and Development Branch Center for Shellfish Processing [Zhanjiang], South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang, 524088, China; [3] Zhanjiang Institute for Food and Drug Control, Zhanjiang, 524088, ChinaWu, Dongyuan Lin, Haisheng Lu, Dapeng Cao, Wenhong Tan, Mingtang Chen, Zhongqin Zheng, Huina 出版年：2026
- In vitro antioxidant activity and in vivo anti-fatigue effects of oyster (Ostrea plicatula gmelin) peptides prepared using neutral proteinase
- Food Science and Technology ResearchHao, Gengxin Cao, Wenhong Hao, Jiming Zhang, Chaohua 出版年：2013
- The amino acid profile of oyster (Ostrea plicatula Gmelin) peptides (OP) was assayed. Its in vitro antioxidant activity was determined, and its in vivo anti-fatigue activity was compared with those of oyster meat and oys...
- 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...
- Carboxymethyl Cellulose and Carboxymethyl Chitosan-Based Composite Nanogel as a Stable Delivery Vehicle for Oyster Peptides: Characterization, Absorption and Transport Mechanism
- SSRNChen, Zhongqin Zhang, Pei Zhou, Longjian Gao, Jialong Zheng, Huina Lin, Haisheng Zhu, Guoping Qin, Xiaoming Cao, Wenhong 出版年：2023
- An oyster peptide (OPs)-loaded composite nanogel based on carboxymethyl cellulose and carboxymethyl chitosan (CMC@CMCS@OPs) was prepared, and the characterization, absorption and transport mechanism were further investig...
- Improvement of the Thermal Hysteresis Activity of Tilapia Skin Collagen Peptides Through Enzymatic Supramolecular Assembly Approach
- SSRNOuyang, Jijin Han, Mei Majura, Julieth Joram Chen, Xiujuan Chen, Zhongqin Tan, Mingtang Gao, Jialong Zeng, Shaokui Cao, Wenhong 出版年：2023
- To improve the usefulness of aquatic collagen peptides as green antifreeze agents, enzymatic supramolecular assembly was used to improve the thermal hysteresis activity (THA) of tilapia skin collagen peptides. Compared t...
- 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...
- Effects of Cold Atmospheric Plasma On Endogenous Enzyme Activity and Muscle Protein Oxidation In Trachinotus Ovatus
- SSRNSitu, Huiyuan Li, Yumei Gao, Jialong Zhang, Chaohua Qin, Xiaoming Cao, Wenhong Lin, Haisheng Chen, Zhongqin 出版年：2022
- This study used treatment time and treatment power as factors to evaluate the impact of atmospheric cold plasma technology (ACP) on endogenous enzyme characteristics and muscle protein properties in the golden pomfret (T...
- 降胆固醇牡蛎肽的构效关系解析: 肽组学与生物信息学整合研究
- [1] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [2] National Research and Development Branch Center for Shellfish Processing [Zhanjiang], Zhanjiang, 524088, China; [3] Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, 524088, China; [4] Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang, 524088, ChinaZhang, Hongyu Wang, Yu’Ou Chen, Zhongqin Tan, Mingtang Chen, Ming Gao, Jialong Zheng, Huina Lin, Haisheng Cao, Wenhong 出版年：2026
- 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...
- Purification and identification of an ACE inhibitory peptide from the peptic hydrolysate of <i>Acetes chinensis</i> and its antihypertensive effects in spontaneously hypertensive rats
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu Hao, Jiming 出版年：2010
- P>Acetes chinensis is a marine shrimp found in the coastal waters of China. The shrimp was hydrolysed by pepsin to prepare hydrolysates with angiotensin I-converting enzyme (ACE) inhibitory activity. The hydrolysate with...
- 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...
- Purification and identification of an ACE inhibitory peptide from the peptic hydrolysate of Acetes chinensis and its antihypertensive effects in spontaneously hypertensive rats
- International Journal of Food Science and TechnologyCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu Hao, Jiming 出版年：2010
- Acetes chinensis is a marine shrimp found in the coastal waters of China. The shrimp was hydrolysed by pepsin to prepare hydrolysates with angiotensin I-converting enzyme (ACE) inhibitory activity. The hydrolysate with t...
- Optimisation of extraction conditions and characteristics of skin gelatin from Nile tilapia (Oreochromis niloticus)
- International Journal of Food Science and TechnologyZeng, Shaokui Yan, Xiaoyan Cao, Wenhong Hong, Pengzhi Zhang, Chaohua Li, Laihao 出版年：2010
- Response surface methodology was used to optimise gelatin extraction conditions from the skin of Nile tilapia (Oreochromis niloticus), and characteristics of the gelatin were determined. Concentration of NaOH (%, X1), al...
- Angiotensin i converting enzyme inhibitory activity and antihypertensive effect in spontaneously hypertensive rats of cobia (Rachycentron canadum) head papain hydrolysate
- Food Science and Technology InternationalYang, Ping Jiang, Yuchuan Hong, Pengzhi Cao, Wenhong 出版年：2013
- Cobia head protein hydrolysate (CHPH) with angiotensin I converting enzyme (ACE) inhibitory activity was prepared with papain. The 3 kDa ultrafiltration filtrate CHPH-IV of the hydrolysate exerted a potent ACE inhibitory...
- 基于分子对接技术的牡蛎酶解产物中免疫调节肽筛选及其抗氧化作用
- [1] College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing [Zhanjiang], Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, ChinaHongying, Wu Qianqian, Huang Xiaoming, Qin Wenhong, Cao Haisheng, Lin 出版年：2025
- The purification and identification of immunoregulatory peptides from oyster (<i>Crassostrea hongkongensis</i>) enzymatic hydrolysate
- RSC ADVANCESLi, Wan Xu, Cheng Zhang, Chaohua Cao, Wenhong Qin, Xiaoming Gao, Jialong Zheng, Huina 出版年：2019
- Oysters, favored as a delicious seafood by people worldwide, contain various nutritional components, especially proteins. In this work, the immunoregulatory peptides were isolated and purified from oyster enzymatic hydro...
- Moisture sorption isotherm and thermodynamic property of Litopenaeus vannamei
- Material Science and Engineering - Proceedings of the 3rd Annual International Conference on Material Science and Engineering, ICMSE 2015Cao, W.H. Tian, S. Zhang, C.H. 出版年：2016
- Moisture contents, water activity, freezing point and heat melting enthalpy were determined to research the relationship between the frozen water and unfrozen water of Litopenaeus vannamei. Modeling of the isotherms was ...
- Inactivation of polyphenol oxidase from Pacific white shrimp by dense phase carbon dioxide
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESZhang, Liang Liu, Shucheng Ji, Hongwu Zhang, Chaohua Deng, Chujin Cao, Wenhong Mao, Weijie Gao, Jialong 出版年：2011
- The inactivation of polyphenol oxidase (PPO) from Pacific white shrimp exposed to dense phase carbon dioxide (DPCD) treatment was investigated. PPO activity showed a dramatic loss at 4-25 MPa and 37 degrees C. At the low...
- Antioxidant activity of bigeye tuna (Thunnus obesus) head protein hydrolysate prepared with Alcalase
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYYang, Ping Ke, Hongqiao Hong, Pengzhi Zeng, Shaokui Cao, Wenhong 出版年：2011
- The antioxidant activities of tuna head protein hydrolysate (THPH) prepared with Alcalase were evaluated. THPH showed evident radical scavenging activity in a dose-dependent manner with the IC50 values for 1,1-diphenyl-2...
- Preparation and characterisation of the pearl oyster (<i>Pinctada martensii</i>) meat protein hydrolysates with a high Fischer ratio
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYZheng, Huina Zhang, Chaohua Cao, Wenghong Liu, Shucheng Ji, Hongwu 出版年：2009
- The primary aim of this study was to obtain high Fischer ratio oligopeptides from the pearl oyster Pinctada martensii meat via proteolysis. Pinctada martensii meat protein was hydrolysed using seven proteases, with pancr...
