FOOD CHEMISTRYZheng, Huina Beamer, Sarah K. Matak, Kristen E. Jaczynski, Jacek 出版年：2019
Isoelectric solubilization/precipitation (ISP) was used to extract krill protein isolate (KPI). Due to krill endogenous proteases ISP-KPI barely forms gel which is a major hurdle in wide application of this tremendous pr...
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...
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...
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...
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...
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 ...
FRONTIERS IN NUTRITIONMajura, Julieth Joram Cao, Wenhong Chen, Zhongqin Htwe, Kyi Kyi Li, Wan Du, Ran Zhang, Pei Zheng, Huina Gao, Jialong 出版年：2022
The ability of bioactive peptides to exert biological functions has mainly contributed to their exploitation. The exploitation and utilization of these peptides have grown tremendously over the past two decades. Food-der...
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...
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 (...
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...
Crude polysaccharide was prepared from Crassostrea rivularis by 30% (w/v) potassium hydroxide solution at 90 degrees C for 120min. Three fractions (OG1, OG2, and OG3) were purified by DEAE-52 cellulose and Sepharose 2B g...
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)...
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...
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...
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, ...
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...
The global phenomenon of coral bleaching under thermal stress has been recognized as the primary driver underlying coral reef degradation. The coral bacterial community plays an important role in the stability of coral r...
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...
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