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The effects of antioxidants or hot packaging and their combination on lipid oxidation were quite variable depending on the additives in turkey meat. The TBARS values of cooked patties were greatly affected by the degree of oxidation in the raw meat, and the effectiveness of antioxidants varied with added prooxidants. Ascorbate and free radical terminators had stronger antioxidant effects than iron chelators, and chelating iron alone could not eliminate lipid oxidation in either raw or cooked meat with added NaCl. The combination of hot packaging and antioxidants provided cooked patties with better protection from lipid oxidation than either treatment alone. 相似文献
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The problem of packing circles into a domain of prescribed topology is considered. The circles need not have equal radii. The Collins-Stephenson algorithm computes such a circle packing. This algorithm is parallelized in two different ways and its performance is reported for a triangular, planar domain test case. The implementation uses the highly parallel graphics processing unit (GPU) on commodity hardware. The speedups so achieved are discussed based on a number of experiments. 相似文献
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AHN Gail-Joon 《中国科学:信息科学(英文版)》2011,(8):1608-1617
Proof of retrievability (POR) is a technique for ensuring the integrity of data in outsourced storage services.In this paper,we address the construction of POR protocol on the standard model of interactive proof systems.We propose the first interactive POR scheme to prevent the fraudulence of prover and the leakage of verified data.We also give full proofs of soundness and zero-knowledge properties by constructing a polynomial-time rewindable knowledge extractor under the computational Diffie-Hellman assump... 相似文献
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Polyphenol oxidase (Isozyme I) from potato was extracted and purified with ammonium sulfate, cation-exchange (Bio-Rad Bio-Scale S2) and Sephadex G-100 column chromatography. The enzyme was purified 11.8 fold resulting in a specific activity of 250.3 units/mg. Optimum pH of the enzyme was 6.6. Optimum temperature of the enzyme was 40C and its half-life was 0.8 min at 70C. The Km for catechol, pyrogallol, 4-methyl catechol, caffeic acid and L-DOPA were 4.11 mM, 0.61 mM, 0.78 mM, 0.50 mM and 32 mM, respectively. However, monophenols such as tyrosine, p-cresol and 1-naphtol did not show any activity. Data for Vmax /Km which represents catalytic efficiency show that 4-methyl catechol has the highest value. The molecular weight of the active enzyme was 86,000 Da, composed of two identical subunits. The number of Cu2+ ions bound was found to be 2 per enzyme molecule. 相似文献
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From 2% (w/w) whey powder in growth media, inhibitory peptides against angiotensin I-converting enzyme (ACE) were studied with nine Lactobacillus species. Lb. brevis, Lb. helveticus and Lb. paracasei were proved to be the most effective strains in liberating ACE inhibitory peptides from whey protein. The inhibition rates of these peptides against ACE ranging from 93.3 to 100%. Several distinct peaks were eluted when the whey proteins were fractionated on a Delta Pak C18 column by reversed phase-high performance liquid chromatography (RP-HPLC). Among ACE inhibitory activities of 14 peptides purified by dialysis and by fractionation using RP-HPLC, two peptide fractions (H5 and H7) of Lb. helveticus showing IC50 values of 5.3 and 7.8 were the most potent ACE inhibitors.
All of these peptides including some other peptides (H1 and B1), having strong inhibitory activities against ACE were pentapeptides positioning with Ala at their N-terminal and these petapeptides had mostly hydrophobic (Pro, Val and Leu) or aromatic (Phe) amino acids at the C-terminal.
There is a significant amount of research and interest in developing and charactering the peptides that inhibit angiotensin I-converting enzyme (ACE) activity as these natural products may have a role in blood pressure control in man. This study revealed that the identification of peptides, mostly composed of pentapeptides following fermentation of whey protein in growth medium with different strains have the ACE inhibitory activities. These peptides may have antihypertensive effect as natural and safe nutraceutical/functional ingredients, though the exact potency of the pentapeptides isolated in this experiment has not been determined. 相似文献
All of these peptides including some other peptides (H1 and B1), having strong inhibitory activities against ACE were pentapeptides positioning with Ala at their N-terminal and these petapeptides had mostly hydrophobic (Pro, Val and Leu) or aromatic (Phe) amino acids at the C-terminal.
PRACTICAL APPLICATIONS
There is a significant amount of research and interest in developing and charactering the peptides that inhibit angiotensin I-converting enzyme (ACE) activity as these natural products may have a role in blood pressure control in man. This study revealed that the identification of peptides, mostly composed of pentapeptides following fermentation of whey protein in growth medium with different strains have the ACE inhibitory activities. These peptides may have antihypertensive effect as natural and safe nutraceutical/functional ingredients, though the exact potency of the pentapeptides isolated in this experiment has not been determined. 相似文献
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An emulsion-type product was prepared to determine the effect of irradiation on lipid and cholesterol oxidation, color change, and volatile production in raw pork with different fat contents. Lipid oxidation increased with an increase in fat content or irradiation dose. Irradiated batters had higher cholesterol oxides than nonirradiated, and the major cholesterol oxides formed in irradiated pork batters were 7α- and 7β-hydroxycholesterol. Hunter color a- and b-values of raw pork batters were decreased by irradiation regardless of fat content. Irradiation increased the amount ofvolatiles significantly. Although lipid oxidation of high fat products (10 and 15% fat) was higher than that of low fat products (4%), high fat products did not always produce greater amount of volatiles. In summary, irradiation increased lipid and cholesterol oxidation, volatiles production and had detrimental effects on the color of raw pork batters under aerobic condition. 相似文献