http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Yi Song,Quanhong Li,Juan Li,Xiaosong Hu,Yuanying Ni 한국고분자학회 2011 Macromolecular Research Vol.19 No.11
In this study, a crude water-soluble heteropolysaccharide was isolated from Lady Godiva pumpkins (Cucurbita pepo Lady Godiva). After protein removal and purification, polysaccharides of the pumpkin fruit termed LGPP2-1 were subjected to structural identification. Gas chromatography-mass spectrometry (GC-MS) analysis indicated that LGPP2-1 mainly comprised L-fucose, D-galactose, D-glucose, and D-mannose. The glycosidic linkages were determined by methylation analysis and GC/MS. The results showed that LGPP2-1 consisted of 1,2,6-trisubstitued-galactopyranosyl, 1,6-disubstitued-galactopyranosyl, 1,4,6-trisubstitued-glucopyranosyl, 1,3-disubstituedglucopyranosyl,terminal-glucopyranosyl, and terminal-fucopyranosyl, with a molar proportion of 1:4:2:2:2:1. The Nuclear magnetic resonance (NMR) spectroscopy further confirmed that the configuration of L-fucose and D-galactose were in the α-form, while D-glucose was in the β-form. The molecular weight of LGPP2-1 measured using high-performance gel-permeation chromatography (HPGPC) was 1.01×10^4 Da.
Preparation and Aroma Analysis of Chinese Traditional Fermented Flour Paste
Yuyu Zhang,Mingquan Huang,Hongyu Tian,Baoguo Sun,Jing Wang,Quanhong Li 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.1
Volatile compounds in Chinese fermented flourpaste were extracted using simultaneous distillation andextraction (SDE) and analyzed using gas chromatographymassspectrometry (GC-MS) with DB-5 and DB-WAXcapillary columns. A total of 84 volatile compounds wereidentified, including 8 aldehydes, 19 esters, 14 acids, 17hydrocarbons, 7 heterocycles, and 19 other trace compounds. The major volatiles included furfural, 5-methyl-2-phenyl-2-hexenal, 4-ethylguaiacol, 2-phenylacetaldehyde, ethylhexadecanoate, isovaleraldehyde, palmitic acid, and 5-methylfurfural. Aroma compounds were investigated usinggas chromatography-olfactometry (GC-O) and aroma extractdilution analysis (AEDA). A total of 27 olfactory regionswere exposed and 18 aroma extracts were located. Altogether,6 aroma compounds identified using GC-O showed higherflavor dilution factors (FD≥32), including isovaleraldehyde,furfural, pentanoic acid, 2-acetylfuran, 1-octen-3-ol, and 2-phenylacetaldehyde. Compared with soybean sauce, fermentedflour paste has more esters and aldehydes, which contributeto the desired fruity, caramel, sweet, and roasted odors.
Kinetics of 5-Hydroxymethylfurfural Formation in Chinese Acacia Honey during Heat Treatment
Yuyu Zhang,Yi Song,Tingting Zhou,Xiaojun Liao,Xiaosong Hu,Quanhong Li 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.6
In this paper, the 5-hydroxymethylfurfural (HMF) contents of the acacia honeys after heat treatment were determined by HPLC; the kinetics of HMF formation was also investigated. The HMF content of acacia honey was 0.38±0.01mg/kg, but rapidly increased to the maximum of 18,320.07±14.29 mg/kg at 190oC and decreased to 1,180.24±6.54 mg/kg at 230oC after heating. The HMF content increased gradually in honey samples heated in 12h at the temperature of 80, 100, and 120oC. The apparent frequency constant was kf =3.91×1025/h, and the apparent activation energy was Ea=173.10 kJ/mol. The HMF content in the acacia honey was related to honey composition,heating temperature, and time, and the HMF formation could also be related to the initial honey pH.
( Bo Wang ),( Ying Yan ),( Jing Xu ),( Xiaoyan Fu ),( Hongjuan Han ),( Jianjie Gao ),( Zhenjun Li ),( Lijuan Wang ),( Yongsheng Tian ),( Rihe Peng ),( Quanhong Yao ) 한국미생물 · 생명공학회 2018 Journal of microbiology and biotechnology Vol.28 No.12
Laccases can oxidize a variety of phenolic and non-phenolic substrates including synthetic dyes. In this research, a laccase gene Lcc9 from Laccaria bicolor was chemically synthesized and optimized to heterogeneous expression in Pichia pastoris and Arabidopsis thaliana. The properties of recombinant laccase expressed by P. pastoris were investigated. The laccase activity was optimal at 3.6 pH and 40°C. It exhibited K<sub>m</sub> and V<sub>max</sub> values of 0.565 mmol l<sup>-1</sup> and 1.51 μmol l<sup>-1</sup> min<sup>-1</sup> for ABTS respectively. As compared with untransformed control plants, the laccase activity in crude extracts of transgenic lines exhibited a 5.4 to 12.4-fold increase. Both laccases expressed in transgenic P. pastoris or A. thaliana could decolorize crystal violet. These results indicated that L. bicolor laccase gene may be transgenically exploited in fungi or plants for dye decolorization.