Results 31 to 40 of about 3,424,209 (206)
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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Horticulturae, 2023 Walnuts are rich sources of lipids and polyunsaturated fatty acids and are expected to promote health. There are two Japanese native walnut species: Oni walnut (Juglans ailanthifolia Carr.) and Hime walnut (Juglans subcordiformis Dode.). However, despite
Ritsuko Fukasawa +4 more
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CHAPTER 1.1. Disulfide Bonds in Protein Folding and Stability [PDF]
, 2018 Disulfide bonds are unique among post-translational modifications, as they add covalent crosslinks to the polypeptide chain. Accordingly, they can exert pronounced effects on protein folding and stability. This is of particular importance for secreted or
Sub Cellular Protein Chemistry +7 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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Status, distribution and use of threatened tree species in the walnut-fruit forests of Kyrgyzstan [PDF]
, 2014 Information is lacking on the status of threatened tree species in Central Asia. This paper aims to provide preliminary information for 10 fruit and nut tree species of Kyrgyzstan. A field survey was conducted throughout the range of walnut-fruit forests
Orozumbekov, A. +2 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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Effect of storage conditions on protein quality of walnut kernel
, 2021 Walnut kernel was used to research the influence of temperature and vacuum degree on its protein structure and function properties. The results showed that the quality of walnut kernel protein was significantly affected by factors of temperature and ...
Qing-li, FU +5 more
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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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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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