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Yuping Li,Li-Hua Yao,Guan-Jie Wu,Xiao-Fang Pi,Yan-Chun Gong,Ruo-Shong Ye,Chen-Xi Wang 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.6
Novel small-molecule polysaccharide fractions,named POP II and POP III, were purified from Portulacaoleracea L. with average Mw values of 9.25 and 8.03 kDa,respectively. Monosaccharide analysis revealed that POP IIwas composed of Rha, Ara, Man, Glc, and Gal with molarratios of 1: 1.42: 0.44: 0.88: 1.59. POP III was composedof Rha, Ara, Glc, and Gal with molar ratios of 1: 1.16:0.23: 0.59. The antioxidant activities of the fractions wereevaluated using cell-free and cell-mediated radical generatingsystems. POPII and POP III possessed strong antioxidantactivities in both systems. The 2 novel polysaccharidefractions extracted from P. oleracea L. can be developed asnatural antioxidants for treatment of free radical-relateddiseases.
Yan Zeng,Huan Zhang,Yuping Guan,Lili Zhang,Yuanxia Sun 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.2
D-Psicose, recognized as a noncaloric sweetener,has shown a great potential in food industry. In the present study, D-psicose and D-fructose were used to modify bovine β-lactoglobulin (β-Lg) through Maillard reaction. The Maillard reaction process and the physicochemical and structural properties of the modified proteins were also investigated. The result showed that compared to Dfructose,D-psicose played a more effective role in the Maillard reaction, especially after the initial stage of the reaction. Moreover, the modified β-Lg with D-psicose had more polymeric compounds, higher antioxidant activity,but lower thermal stability than that with D-fructose. These findings, especially the structural changes of the modified proteins, supplied detail information on the Maillard reaction of D-psicose, and could provide some guidance to the practical applications of this rare sugar on food industry.