Results 31 to 40 of about 16,498 (166)
Effects of Ultrasonic and Microwave Pretreatments on Calcium Chelating Capacity, Structure and Stability of Walnut Meal Protein Peptides [PDF]
Shipin KexueIn this study, a mixture of ultrasound or microwave pretreated walnut meal protein peptides and CaCl2 was used for the preparation of walnut peptide-calcium chelate.
MEN Deying, WANG Zengli, XIANG Quanyan, TAO Liang, DAI Jiahe, LIU Litong, TIAN Yang
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Quantification of Vitamins, Minerals, and Amino Acids in Black Walnut (Juglans nigra)
Frontiers in Nutrition, 2022 This paper aims to quantify the micronutrients in black walnut and address its human health benefits. The metabolic profiling of 11 black walnut cultivars was accomplished using ultra-high-performance liquid chromatography coupled with quadrupole time-of-
Salma Akter Antora +11 more
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Effect of Fig Leaf Extract on Preservation Effect of Different Varieties of Green Walnut
Shipin gongye ke-ji, 2023 Taking Wen 185, Xinfeng and Xin 2 green walnut as experimental materials, the preservation effect of fig leaf extract on green walnut was studied. The storage condition of walnut was 4 ℃ for 60 days, and the effects of fig leaf extract on the color ...
Zhenzhen DING +5 more
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Shipin gongye ke-ji, 2022 In order to study the dynamic changes in volatile flavor components of walnut (Juglans regia L.) protein during enzymatic hydrolysis, single-enzyme hydrolysis was carried out using Protamex® protease.
Kai LI +4 more
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Isolation, Purification, Identification and Oxidation Analysis of Walnut Globulin
Shipin gongye ke-ji, 2022 In order to reveal the main composition of walnut globulin and its antioxidant activity in vitro, defatted walnut meal was used as raw material to separate and purify the globulin.
Qian XU +7 more
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Zhongguo youzhi, 2022 为制备蛋白纯度高于90%的核桃分离蛋白，采用糖化酶纯化核桃蛋白，探究了酶解温度、酶解pH、酶解时间、加酶量和料液比5个因素对核桃蛋白提取率和纯度的影响，并与低变性核桃蛋白粉（由核桃仁仅经过脱脂制备）比较考察其氨基酸组成与功能特性。结果表明，核桃蛋白纯化的最佳工艺条件为：加酶量80 U/g，料液比1∶ 8，酶解温度55 ℃，酶解时间40 min，酶解pH 5.0。在最优条件下，蛋白纯度为94.37%。制备的核桃分离蛋白氨基酸组成合理，持水性为3.72 g/g，吸油性为1.57 g/g，乳化性为57.60%，
高盼1,2,3， 李恒彬1， 陈哲3,4， 杨歆萌1， 胡传荣1， 何东平1,3， 张晖5,6， 张跃进6， 王兴国1,5,6GAO Pan1,2,3, LI Hengbin1, CHEN Zhe3,4, YANG Xinmeng1, HU Chuanrong1, HE Dongping1,3, ZHANG Hui5,6, ZHANG Yuejin6, WANG Xingguo1,5,6
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Effect of heat treatment on the proliferation of osteoblasts promoted by walnut protein and enzymatic hydrolysate [PDF]
Zhongguo niangzaoIn order to analyze the effect of heat treatment on the proliferation of osteoblasts promoted by walnut protein and enzymatic hydrolysate, walnut protein and enzymatic hydrolysate were treated by different heat treatment methods (65 ℃/30 min, 72 ℃/10 s ...
LIU Meng, HONG Jinming, LV Wenhao, FAN Fengjiao, ZHANG Jianming
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The role of walnut bZIP genes in explant browning
BMC Genomics, 2023 Background Basic leucine zipper (bZIP) proteins are important transcription factors in plants. To study the role of bZIP transcription factors in walnut explant browning, this study used bioinformatics software to analyze walnut bZIP gene family members,
Hui Wang +5 more
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Frontiers in Physiology, 2022 Increased fructose consumption has been linked with chronic inflammation and metabolic syndrome (MetS). Activation of the renin-angiotensin system (RAS) and NF-κB have been detected in MetS.
Maja Bošković +6 more
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Zhongguo youzhi, 2022 为提高核桃蛋白得率，分别探索了以碱性蛋白酶、纤维素酶和α-淀粉酶为辅助酶，碱溶酸沉法制备核桃蛋白的工艺，采用超滤工艺回收酸沉废液中核桃蛋白，比较醋酸纤维素（CA）膜、聚醚砜树脂（PES）膜和聚偏氟乙烯（PVDF）膜3种不同超滤膜的回收效率。结果表明，酶法辅助碱溶酸沉法制备核桃蛋白的最佳工艺条件为以纤维素酶为辅助酶、酶解时间60 min、酶解pH 3.6、酶添加量0.5%、酶解温度37 ℃，在最佳工艺条件下核桃蛋白得率为84.11%。CA膜能显著提高核桃蛋白得率，在原料液质量浓度0.363 mg/mL ...
高盼1,2,3，张慧慧1，王澍3,4，杨歆萌1，胡传荣1，何东平1,3， 张晖5,6,张跃进6，王兴国1,5,6 GAO Pan1,2,3, ZHANG Huihui1, WANG Shu3,4, YANG Xinmeng1, HU Chuanrong1, HE Dongping1,3, ZHANG Hui5,6, ZHANG Yuejin6, WANG Xingguo1,5,6
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