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- 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...
- 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...
- 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...
- <i>Camellia nitidissima</i> Chi flower extracts inhibit α-amylase and α-glucosidase: In vitro by analysis of optimization of addition methods, inhibitory kinetics and mechanisms
- PROCESS BIOCHEMISTRYZhang, Hai-long Wu, Qing-xiao Qin, Xiao-ming 出版年：2019
- We optimized four addition methods for Camellia nitidissima Chi flower extracts (Cnfe). Among four methods, the first (before meals) had the greatest inhibitory effect via binding of Cnfe with starch. Cnfe bound starch, ...
- Proteomic analysis of the molecular mechanism of curcumin/β-cyclodextrin polymer inclusion complex inhibiting HepG2 cells growth
- JOURNAL OF FOOD BIOCHEMISTRYChen, Jianping Cao, Xiaohuang Qin, Xiaoming Liu, Hai Chen, Suhua Zhong, Saiyi Li, Yinghua 出版年：2020
- This research aimed to explore whether curcumin/beta-cyclodextrin polymer (CUR/CDP) inclusion complex caused inhibitory effect on HepG2 cells proliferation and its possible molecular mechanisms. We found that CUR/CDP inc...
- 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...
- 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...
- Study on the protEIn fractions extracted from the muscle tissue of Pinctada martensii and thEIr hydrolysis by pancreatin
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYZheng, Huina Zhang, Chaohua Qin, Xiaoming Gao, Jialong Li, Tianyong 出版年：2012
- Pinctada martensii muscle protEIns were separated into water-soluble, salt-soluble and insoluble protEIn fractions. The salt-soluble protEIn fraction was the most abundant, comprising approximately 66.3% of the protEIn, ...
- 真空冷冻干燥对牡蛎品质的影响
- 《现代食品科技》高加龙 沈建 章超桦 秦小明 出版年：2015
- 我国牡蛎产量丰富,除部分鲜销外很多加工为干制品,然而传统牡蛎干制品复水性差、产品附加值低。为了得到高品质的牡蛎干制品,本研究对牡蛎进行真空冷冻干燥加工,并对冻干加工牡蛎的复水性、质构和蛋白、脂肪及部分滋味成分含量的变化情...
- 关键词：牡蛎 真空冷冻干燥 质构 滋味成分 被引量：11
- Functional, physicochemical, and structural properties of the hydrolysates derived from the abalone<i> (Haliotis</i><i> discus</i><i> subsp</i><i> hannai</i> Ino) foot muscle protEIns
- FOOD CHEMISTRY-XLi, Guiyan Zuo, Xiang Luo, Xinlin Chen, Zhongqin Cao, Wenhong Lin, Haisheng Qin, Xiaoming Wu, Leiyan Zheng, Huina 出版年：2023
- This study was conducted to investigate functional, physicochemical, and structural properties of abalone foot muscle protEIns (AFPs) and thEIr hydrolysates (HAFPs) obtained using animal protease (HA), papain (HPP), and ...
- 马氏珠母贝肌肉提取蛋白热变性动力学
- 《农业工程学报》郑惠娜 章超桦 秦小明 吉宏武 黄锦华 出版年：2013
- 为进一步了解水产蛋白的受热影响规律,更好利用它们的机能特性,该文研究热处理过程中马氏珠母贝肌肉提取蛋白(水溶性蛋白和盐溶性蛋白)的变性动力学,水溶性蛋白和盐溶性蛋白可分别用反应级数为1.1和1.3的方程较好地描述。研究结...
- 关键词：动力学 蛋白 热效应 马氏珠母贝 水溶性蛋白 盐溶性蛋白 被引量：8
- pH调节法提取牡蛎蛋白及氨基酸、蛋白组成分析
- 《中国食品学报》郑惠娜 张晶晶 周春霞 章超桦 秦小明 吉洪武 黄敏仪 出版年：2014
- 以牡蛎全脏器为原料,采用pH调节法（pH-shifting）分离提取牡蛎分离蛋白并对其氨基酸组成及蛋白组成进行分析。试验结果表明,牡蛎分离蛋白提取最佳碱溶条件为pH 12~13,最佳酸沉条件为pH 4.5~5.1。在最佳...
- 关键词：pH调节法 牡蛎分离蛋白 氨基酸组成 蛋白组成 被引量：8
- Isolation, physicochemical and structural characterisation of a novel natural zinc polysaccharide from <i>Crassostrea hongkongensis</i>
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYChen, Zhongqin Han, Rong Zhou, Longjian Lin, Haisheng Cao, Wenhong Gao, Jialong Zheng, Huina Zhang, Chaohua Qin, Xiaoming 出版年：2022
- A novel natural zinc-enriched polysaccharide: OZPs-1 was isolated from oyster (Crassostrea hongkongensis), with 922.18 mu g g(-1) of zinc. The physicochemical properties and structural features of OZPs-1 were systematica...
- Cytotoxicity and Apoptosis Induction of Bovine Alpha-lactalbumin-olEIc Acid Complex in Human Breast Cancer Cells
- FOOD SCIENCE AND TECHNOLOGY RESEARCHZhong, Saiyi Liu, Shouchun Chen, Suhua Liu, Hai Zhou, Siyi Qin, Xiaoming Wang, Weimin 出版年：2015
- Breast cancer is the mostly commonly diagnosed cancer in women worldwide. Using food-based approach to breast cancer chemoprevention has attracted a great deal of attention in recent years. In the present study, a-lactal...
- A novel tyrosinase inhibitory peptide obtained from <i>Sipunculus nudus</i> gelatin hydrolysate: Preparation, identification, and action mechanism
- LWT-FOOD SCIENCE AND TECHNOLOGYZhuang, Yuxiu Lin, Haisheng Du, Lei Gao, Jialong Cao, Wenhong Qin, Xiaoming Chen, Zhongqin Zheng, Huina Zhong, Saiyi 出版年：2024
- Tyrosinase inhibitory peptides (TIPs) derived from food resources have attracted immense attention in the food, cosmetic, and pharmaceutical industries owing to thEIr excellent biological safety and ease of absorption. I...
- 姜黄素超分子包合物对乙醇诱导LO2细胞损伤的保护作用
- 《食品工业科技》范土贵 陈建平 高加龙 钟赛意 秦小明 出版年：2021
- 本文考察了姜黄素超分子包合物(Curcumin/Cyclodextrin polymer inclusion complex,CUR/CDP)对乙醇诱导LO2细胞损伤的保护作用。采用MTT法建立乙醇诱导LO2细胞损伤的模...
- 关键词：姜黄素超分子包合物 LO2 细胞 乙醇损伤 保护作用 活性氧 被引量：3
- Thermal stabilization effects of κ-Carrageenan on water-soluble protEIn extracted from <i>Pinctada martensii</i> meat
- JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIONRen, Dingding Xue, Gaozhan Zheng, Huina Yang, Wen Cao, Wenhong Lin, Haisheng Gao, Jialong Qin, Xiaoming Zhang, Caohua 出版年：2022
- This study aimed to explore the effect of kappa-carrageenan on the stability of WSP from the muscle of Pinctada martensii and provide data reference for the use of P. martensii meat and improvement of the functional prop...
- Comparison of ultrasound and high-pressure homogenization emulsification: A promising fabrication strategy for total nutritional double emulsion-based product enriched with low-molecular-wEIght oyster peptides
- LWT-FOOD SCIENCE AND TECHNOLOGYLi, Jinzhen Chen, Yuxin Lin, Haisheng Chen, Zhongqin Cao, Wenhong Gao, Jialong Qin, Xiaoming Zheng, Huina 出版年：2024
- Double emulsions encapsulating low-molecular-wEIght oyster peptides (LOPs) hold considerable promise for use in the pharmaceutical and functional food industries. However, thEIr application in enteral nutrition products ...
- 热加工处理对华贵栉孔扇贝柱特征风味形成的影响
- 《食品科学》祝亚辉 曹文红 刘忠嘉 章超桦 秦小明 出版年：2017
- 采用高效液相色谱和顶空固相微萃取结合气相色谱-质谱联用法,在鉴定特征风味化合物组成的基础上,以新鲜和真空冷冻干燥处理的华贵栉孔扇贝柱为对照,探究热加工处理对华贵栉孔扇贝柱特征风味成分的影响。结果表明:扇贝柱粗蛋白和粗脂肪...
- 关键词：华贵栉孔扇贝柱 真空冷冻干燥 热加工 气相色谱-质谱联用 特征风味成分 被引量：1
- 温度对有水保活石斑鱼代谢与鱼肉品质的影响
- 《农业工程学报》范秀萍 秦小明 章超桦 陈建平 朱乾峰 陈鹏文 出版年：2018
- 为探讨温度对有水保活珍珠龙胆石斑鱼代谢与肌肉品质的影响,该文对不同温度有水保活珍珠龙胆石斑鱼的存活率、保活前后的水质变化、血液生化指标与肌肉理化性质等进行了测定。将体质量为(503?31)g的石斑鱼暂养48 h后,以平均...
- 关键词：鱼 酶活性 理化性质 珍珠龙胆石斑鱼 低温保活 血清生化 被引量：1
- CO_2麻醉无水保活过程中罗非鱼主要呈味成分的变化
- 《中国食品学报》周翠平 钟赛意 秦小明 谌素华 白洋 班大金 出版年：2017
- 以罗非鱼为研究对象,分别进行有水保活及CO_2麻醉辅助无水保活,探讨罗非鱼保活过程中呈味成分的变化规律。结果表明:在20℃保活5 h后,CO_2麻醉无水保活组(A组)的NPN含量比有水保活组(B组)高41.3%;A组的A...
- 关键词：罗非鱼 保活 有机酸 无机离子 核苷酸 游离氨基酸 被引量：1
- 环糊精功能化修饰纳米银负载姜黄素的制备及其抗肿瘤活性
- 《食品科学》陈建平 余苗 秦小明 谌素华 钟赛意 出版年：2017
- 采用纳米银材料制备负载姜黄素(curcumin,Cur)的β-环糊精(β-cyclodextrin,β-CD)功能化纳米银——Ag@β-CD@Cur,并进一步对其抗肿瘤活性进行测定。运用透射电子显微镜和纳米粒度仪鉴定Ag...
- 关键词：姜黄素 β-环糊精 银纳米粒子 制备 抗肿瘤活性 被引量：1
- 牡蛎蛋白肽对急性酒精性肝损伤的保护作用及活性肽筛选
- 《食品科学》章秀莉 陈雅婧 郑志鸿 曹文红 秦小明 林海生 陈忠琴 郑惠娜 朱国萍 夏小雨 高加龙 出版年：2025
- 为了探讨牡蛎蛋白肽对小鼠急性酒精性肝损伤(alcoholic liver disease,ALD)的保护作用并筛选出具有解酒护肝潜能的活性肽,提取牡蛎蛋白并制备牡蛎蛋白肽,对其进行水解度、分子质量分布及氨基酸含量的测定,...
- 关键词：牡蛎 急性酒精性肝损伤 活性肽 乙醇脱氢酶 分子对接 被引量：0
- 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...
- 冻藏对水煮及酶解马氏珠母贝肉提取物呈味特性的影响
- 《食品科学技术学报》司蕊 章超桦 曹文红 秦小明 郑惠娜 高加龙 林海生 出版年：2021
- 为了探究冻藏对水产品呈味物质含量和整体呈味特征的影响,以冻藏前后的马氏珠母贝肉为原料,分别采用水煮、酶解两种方式制备新鲜、冷冻贝肉提取物;利用电子舌测定不同提取物整体滋味轮廓差异,并结合人工感官评定评价整体呈味特征;测定...
- 关键词：马氏珠母贝 冻藏 水煮提取物 酶解提取物 呈味特性 被引量：0
- 纯氧及气调无水保活下珍珠龙胆石斑鱼存活情况比较及机理分析
- 《食品科学》黄湘湄 黄和 秦小明 范秀萍 出版年：2022
- 为探明无水保活运输过程中珍珠龙胆石斑鱼于纯氧及气调环境下的存活情况及机理,本实验模拟珍珠龙胆石斑鱼无水保活运输环境,检测其应激水平、血清生化指标、物质代谢、抗氧化系统相关指标变化,观察存活情况。结果显示,气调环境下珍珠龙...
- 关键词：珍珠龙胆石斑鱼 气调 无水保活 存活情况 机理 被引量：0
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- Shipin Kexue/Food ScienceZhong, Saiyi Liu, Shouchun Chen, Jianping Su, Weiming Chen, Suhua Liu, Hai Qin, Xiaoming 出版年：2018
- In this study, we compared the saturated water solution and ultrasonic methods for the preparation of inclusion complexes of essential oil from Alpinia officinarum Hance with hydroxypropyl-β-cyclodextrin (HP-β-CD). The t...
- 基于GC-MS鉴别活体太平洋牡蛎不同流通阶段气味特征变化
- 《食品科学》林恒宗 梁志源 秦小明 高加龙 范秀萍 黄艳平 常向阳 邓杰 吴炜俊 出版年：2023
- 为揭示活体牡蛎在商业流通各环节风味品质变化规律,优化活品运输管理,提升牡蛎存活质量,本研究模拟太平洋牡蛎产业流通实际,采用固相微萃取-气相色谱-质谱联用技术对活体太平洋牡蛎暂养净化、诱导休眠、无水保活流通中挥发性风味物质...
- 关键词：太平洋牡蛎 暂养净化 无水保活 气相色谱-质谱联用 挥发性风味物质 被引量：0
- Cytotoxicity and Apoptosis Induction of Bovine Alpha-lactalbumin-olEIc Acid Complex in Human Breast Cancer Cells
- FOOD SCIENCE AND TECHNOLOGY RESEARCHZhong, Saiyi Liu, Shouchun Chen, Suhua Liu, Hai Zhou, Siyi Qin, Xiaoming Wang, Weimin 王维民 秦小明 出版年：2015
- Breast cancer is the mostly commonly diagnosed cancer in women worldwide. Using food-based approach to breast cancer chemoprevention has attracted a great deal of attention in recent years. In the present study, a-lactal...
