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| 1 | Amino Acid Composition and Functional Properties of Giant Red Sea Cucumber (Parastichopus californicus) Collagen Hydrolysates显示文摘Giant red sea cucumber (Parastichopus californicus) is an under-utilized species due to its high tendency to autolysis.The aim of this study was to evaluate the functional properties of collagen hydrolysates from this species.The degree of hydrolysis (DH),amino acid composition,SDS-PAGE,emulsion activity index (EAI),emulsion stability index (ESI),foam expansion (FE),and foam stability (FS) of hydrolysates were investigated.The effects of pH on the EAI,ESI FE and FS of hydrolysates were also inves-tigated.The results indicated that the β and α1 chains of the collagen were effectively hydrolyzed by trypsin at 50℃ with an En-zyme/Substrate (E/S) ration of 1:20 (w:w).The DH of collagen was up to 17.3% after 3 h hydrolysis with trypsin.The hydrolysates had a molecular weight distribution of 1.1 17 kDa,and were abundant in glycine (Gly),proline (Pro),glutamic acid (Glu),alanine (Ala) and hydroxyproline (Hyp) residues.The hydrolysates were fractionated into three fractions (< 3 kDa,3 10 kDa,and > 10 kDa),and the fraction of 3 10 kDa exhibited a higher EAI value than the fraction of > 10 kDa (P<0.05).The fraction of > 10 kDa had higher FE and FS values than other fractions (P<0.05).The pH had an important effect on the EAI,ESI,FE and FS.All the fractions showed undesirable emulsion and forming properties at pH 4.0.Under pH 7.0 and pH 10.0,the 3 10 kDa fraction showed higher EAI value and the fraction of > 10 kDa showed higher FE value,respectively.They are hoped to be utilized as functional ingredients in food and nutraceutical industries. | LIU Zunying SU Yicheng ZENG Mingyong | 2011 | Journal of Ocean University of China2011，10，1： | 5 |
| 2 | Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatine-based films显示文摘 | Zunying Liu Xiaojun Ge Yuan Lu Shiyuan Dong Yuanhui Zhao Mingyong Zeng | 2011 | Food Hydrocolloids2011，，1： | 2 |
| 3 | Purification and characterization of pepsin-solubilised collagen from skin and connective tissue of giant red sea cucumber (Parastichopus californicus)显示文摘 | Zunying Liu Alexandra CM Oliveira YinCheng Su | | 0，，02： | 1 |
| 4 | Antihypertensive effect and purification of an ACE inhibitory peptide from sea cucumber gelatin hydrolysate显示文摘 | Zhao Yuanhui Li Bafang Liu Zunying | 2007 | Process Biochemistry2007，42，12： | 1 |
| 5 | Antihypertensive effect and purification of an ACE inhibitory peptidefrom sea cucumber gelatin hydrolysate显示文摘 | Zhao Yuanhui Li Bafang Liu Zunying | 2007 | Process Biochemistry2007，42，12： | 1 |
| 6 | Purification and characterisation of a zinc-binding peptide from oyster protein hydrolysate显示文摘 | CHEN Da LIU Zunying HUANG Wenqian | 2013 | Journal of Functional Foods2013，5，： | 1 |
| 7 | Dominating sets and neighbor elimination based broadcasting algorithms in wireless networks显示文摘 | Stojmenovic I Seddigh M Zunie J | 2002 | IEEE Trans on Parallel and Distributed Systems2002，13，1： | 1 |
| 8 | Some observations and queries显示文摘 | Li An Che Zuni | | American Anthropologist0，39，1： | 1 |
| 9 | Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatine-based films 显示文摘 | Zunying Liu Xiaojun Ge Yuan Lu etal | 2012 | Food HydrocoUoids2012，26，1： | 1 |
| 10 | Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatine-based films显示文摘 | Zunying Liu Xiaojun Ge Yuan Lu Shiyuan Dong Yuanhui Zhao Mingyong Zeng | 2011 | Food Hydrocolloids2011，，1： | 1 |
| 11 | Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets显示文摘Many aquatic products have been stored using superchilling technology, but rarely used for the storage of sturgeon fillets. In this study, we investigated the effects of protein oxidation, cathepsin, and various freezing temperatures on the quality of superchilled sturgeon fillets. Sensory evaluation results showed that the sensory attributes of superchilled (−3 °C) sturgeon fillets were acceptable three times longer (18 days) than samples stored at refrigeration temperatures (4 °C). The sarcoplasmic protein, carbonyl, myofibrillar protein, total sulfhydryl content and the surface hydrophobicity were determined using fluorescence spectrophotometry and SDS-PAGE. Results showed that superchilling might protect myofibrillar proteins from oxidation compared to refrigeration temperatures. The activity of the three cathepsins (B, L, and H) in terms of myofibrillar, mitochondria, lysosomes, and sarcoplasm demonstrated that superchilling can inhibit cathepsins activity in sturgeon and protect its muscle structure. Microscopic observations showed that as the temperature decreased, the gap area of the muscle fibers decreased, and the deformation of cross-sectional slices was gradually reduced. In addition, the freezing rate of ice crystals produced during the freezing process influenced the muscle structure, texture, and sensory attributes. Superchilled sturgeon fillets showed good hardness, chewiness, and water retention. In conclusion, superchilling technology shows promise for its ability to extend the shelf life while maintaining the texture and sensory attributes of fresh sturgeon fillets. | Nana Zhao Xianqing Yang Yujin Li Haohao Wu Yiping Chen Ruichang Gao Feng Xiao Fan Bai Jinlin Wang Zunying Liu Xin Gao Yuanhui Zhao | 2022 | Marine Life Science & Technology2022，4，1： | 1 |
| 12 | Purification and characterization of pepsin-solubilised collagen from skin and connective tissue of giant red sea cucumber(Parastichopus califomicus)显示文摘 | Zunying Liu Alexandra C M Oliveira Yi-Cheng Su | | 0，，02： | 1 |
| 13 | Antihypertensiveeffect and purification of an ACE inhibitory peptide from seacucumber gelatin hydrolysate显示文摘 | ZHAO Yuanhui LI Bafang LIU Zunying | 2007 | Process Biochemistry2007，42，12： | 1 |
| 14 | Antihypertensive effect and purification of an ACE Inhibitory peptide from sea cucumber gelatin hydrolysate显示文摘 | Yuanhui Zhao Bafang Li Zunying Liu | 2007 | Process Biochemistry2007，42，： | 1 |
| 15 | Enzymatic preparation and characterization of iron-chelating peptides from anchovy (Engraulis japonicus) muscle protein显示文摘 | Wu Haohao Liu Zunying Zhao Yuanhui | 2012 | Food Research International2012，48，2： | 1 |
| 16 | Uptake of polycyclic aromatic hydrocar bons (PAHs) by broad leaves: analysis of kinetic limitations 显示文摘 | ZunY T Keri C H | 2001 | Water Air and Soil Pollution2001，1，： | 1 |
| 17 | Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatine-based films显示文摘 | LIU Zunying GE Xiaojun LU Yuan | 2012 | Food Hydrocolloids2012，26，1： | 1 |
| 18 | Adiabatic Compressed Air Energy Storage Plants for Efficient Peak Load Power Supply From Wind Energy:the European Project AA- CAES显示文摘 | JAKIEL C ZUNI~ S NOWI A | 2007 | Int J Energy Tech- nology and Policy2007，5，3： | 1 |
| 19 | Antihypertensiveeffect and purification of an ACE inhibitory peptide from seacucumber gelatin hydrolysate 显示文摘 | Yuanhui Zhao Bafang Li Zunying Liu | 2007 | Process Biochemislry2007，42，12： | 1 |
| 20 | Anfihypertensive effect and purification of an ACE inhibitory pepfide from sea cucumber gelatin hydrolysate显示文摘 | ZHAO Yuanhui LI Bafang LIU Zunying | 2007 | Process Biochemistry2007，42，： | 1 |
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