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Li Y.,Jiangnan University | Sun X.,Jiangnan University | Ma Z.,Jiangnan University | Cui Y.,Institute of Agricultural Products Processing | And 3 more authors.
Journal of Food Science | Year: 2016

Most allergenic storage proteins in peanuts are degraded during seed germination. By altering this natural physiological process, it might be possible to reduce peanut protein allergenicity. However, little is known about the change in allergenic proteins and their corresponding immunocreactivity, and the effects of major environmental conditions on their allergenicity during germination. In this study, the influence of different germination conditions (temperature and light) on the degradation of Ara h1 and allergenicity changes of peanut seeds was evaluated by ELISA and Western blotting. The results showed that the 40- and 65-kDa proteins in peanut seeds degraded rapidly during the time course, beginning at 60 (at 25 °C) and 108 h (at 20 °C), and the corresponding immunocreactivity of Ara h1 decreased approximately one-third after 5 to 7 d of germination. Compared with the cotyledons, the embryonic axes had a higher proportion of Ara h1, which was then degraded relatively faster during germination, resulting in a significant reduction in its allergenicity. Although a higher temperature improved the seed germination rate, it affected sprout quality (as did light); therefore, 25 °C and dark surroundings were suitable conditions under which peanut sprouts were processed; neither factor significantly affected the allergenicity of Ara h1. These results provided a theoretical basis for studies using biological methods to reduce peanut allergenicity. © 2016 Institute of Food Technologists®. Source

Jiang Y.,Changzhou University | Shi H.-Y.,Changzhou University | Cai M.,Changzhou University | Ma Y.-H.,Institute of Agricultural Products Processing | And 2 more authors.
Gongneng Cailiao/Journal of Functional Materials | Year: 2013

A series of poly(butyl methacrylate)-b-poly(dimethylsiloxane)-b-poly (butyl methacrylate) (PBMA/PDMS/PBMA) triblock copolymers had been synthesized by atom transfer radical polymerization (ATRP). Br-PDMS-Br was served as macroinitiator obtained by the reaction of polydimethylsiloxane and α-bromoisobutyryl bromide and CuCl/2, 2'bpy as catalyst. The products had been characterized by Fourier transform infrared (FT-IR), H-nuclear magnetic resonance (1H NMR), gel permeation chromatography (GPC), thermogravimetric analysis (TGA), contact angle, and scanning electron micro scope (SEM). The results showed that the triblock copolymer possessed thermal stability, hydrophobicity and micro phase separation. Source

Li P.,Institute of Agricultural Products Processing | Hu H.,Institute of Agricultural Products Processing | Wang Y.,Institute of Agricultural Products Processing
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2012

In order to elucidate the adjustment mechanism of nitric oxide(NO) on the lignification of postharvest green asparagus, using sodium nitroprusside(SNP) of 0.2 mmol/L as a nitric oxide donor, and green asparagus treated with distilled water as controls, the paper investigated the effects of nitric oxide treatment on total phenol and lignin content, the relevant enzymes of lignin synthesis including PAL, CAD, PPO and POD, the anti-oxidation activity including the DPPH radical scavenging activity, and the superoxide radical scavenging activity and hydroxyl radical scavenging activity and membrane permeability. The result showed that NO treatment could delay the increase of lignin content and membrane permeability, inhibit the activities of CAD and PPO, increase the anti-oxidation activity, induce a significant increase in POD activity. However, there was no significant effect on PAL activity and total phenol content compared to control. This proved that NO treatment can delay the lignification of postharvest green asparagus through inhibiting the acitivities of CAD and PPO and increasing the anti-oxidation activity. The results can provide a theoretical basis and technical method for application of NO in green asparagus storage. Source

Yamazaki Y.,Aomori Prefectural Local Food Research Center | Yamazaki Y.,Institute of Agricultural Products Processing | Iwasaki K.,Aomori Prefectural Local Food Research Center | Iwasaki K.,Institute of Agricultural Products Processing | And 4 more authors.
Food Science and Technology Research | Year: 2011

Using high-performance liquid chromatography, 11 sulfur-containing flavor precursors were determined quantitatively in seven Allium vegetables: garlic (Allium sativum), onion (A. cepa), Welsh onion (A. fistulosum), Chinese chive (A. tuberosum Rotter), rakkyo (A. chinense G. Don), 'asatsuki' (A. schoenoprasum), and leek (A. porrum), The determinants were S-alk(en)yl-L- cysteine derivatives, methiin, alliin, isoalliin, cycloalliin, deoxyalliin, N-(γ-glutamyl)-S-methyl-L-cysteine, N-(γ-glutamyl)-S-(2-propenyl)L- cysteine, N-(γ-glutamyl)-S-(E-1-propenyl)-L-cysteine (Glu-PEC), N-(γ-glutamyl)-S-(2-propenyl)-Lcysteine sulfoxide, N-(γ-glutamyl)-S- (E-1-propenl)-L-cysteine sulfoxide (Glu-PECSO) and S-(2-carboxypropyl) glutathione. The constituents of the flavor precursors, methiin, alliin and isoalliin, were compared among the seven Allium vegetables. Molar ratios of methiin/alliin/isoalliin (M/A/I, %) were similar in onion (16/0/84), Welsh onion (19/0/81), asatsuki (11/0/89), and leek (19/0/81). Garlic, Chinese chive and rakkyo showed specific ratios of 17/78/5, 80/13/7 and 68/0/32, respectively. The storage compounds of isoalliin, a major flavor precursor that is common among seven Allium vegetables, were Glu-PEC in garlic and Glu-PECSO in onion. Source

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