Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution

Zhanjiang, China

Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution

Zhanjiang, China
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Zhang Y.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Bao H.-Y.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Bao H.-Y.,Dalian Jiaotong University | Nie Y.-Y.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | And 5 more authors.
Modern Food Science and Technology | Year: 2016

Active constituents having anti-Alzheimer's effects were screened and traced in 44 marine fungal strains. Acetylcholinesterase (AChE) inhibitory and antioxidant activities were assessed using the 5,5-dithio-bis-2-nitrobenzoic acid method and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging method, respectively. Bioautography and specific color-developing reagents were applied to investigate the diversity of bioactive substances and their structural types, respectively. HPLC-Q-TOF-ESI-HRMS was used to characterize representative fungal bioactive metabolites. The fermentation extracts of 32 strains in different culture media showed remarkable dual bioactivity against AChE and DPPH. These dual-bioactive strains originated from different fungal taxa. Bioautography revealed their diverse bioactive constituents. Chemical colorization further suggested that their active components were nitrogenated compounds (alkaloids), phenols, and other types of natural products. Based on HPLC-Q-TOF-ESI-HRMS analysis, a metabolite with molecular formula C16H13NO2 of a strain exhibited relatively strong inhibition effect against AChE. The present study revealed that marine fungi were an important source of diverse anti-Alzheimer's active substances, and provided a foundation for future studies involving the isolation and elucidation of bioactive compounds. © 2016, Editorial Board of Modern Food Science and Technology. All right reserved.


Cao W.H.,Zhanjiang Normal University | Cao W.H.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Cao W.H.,Guangdong Ocean University | Tian S.,Guangdong Ocean University | And 3 more authors.
Material Science and Engineering - Proceedings of the 3rd Annual International Conference on Material Science and Engineering, ICMSE 2015 | Year: 2016

Moisture contents, water activity, freezing point and heat melting enthalpy were determined to research the relationship between the frozen water and unfrozen water of Litopenaeus vannamei. Modeling of the isotherms was done using the GAB (Guggenheim-Anderson-de Boer) model and the BET (Brunauer-Emmett-Teller) model. The results showed that the GAB model had a better fit quality than the BET model in the whole period. The determination coefficient was 0.98 and 0.90 when the water activity was observed between 0.40 and 0.90, respectively. The monolayer moisture contents calculated by the BET model and the GAB model were 0.0532 and 0.0868 g g−1 on the dry basis, respectively. There was a linear relationship between the frozen water and the melting enthalpy. When the moisture content was 74.8%, the freezing point was −4.49°C. A linear relationship between the unfrozen moisture content and the hot melting enthalpy was also observed. The unfrozen moisture content was 11.1% in L. vannamei when the melting enthalpy was zero. © 2016 Taylor & Francis Group, London.


Xi Q.,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety | Xi Q.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Zhang C.-H.,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety | Zhang C.-H.,Guangdong Ocean University | And 2 more authors.
Modern Food Science and Technology | Year: 2013

Based on the theory of hurdle effect, the effects of different hurdle pattern formed by different hurdle factor and factor intensity on the antibacterial action and quality of ready-to-eat abalone were studied. A neural network model was established and the hurdle pattern was optimized. The result showed that the best hurdle pattern was: aw 0.92, Nisin 0.39 g/kg, Sodium lactate1.6% and temperature 89°C, under which the longest storage time of ready-to-eat abalone was achieved and the products can maintain their special taste and texture during strorage.


Ji H.,Guangdong Ocean University | Ji H.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Zhang L.,Guangdong Ocean University | Zhang L.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | And 8 more authors.
International Journal of Food Microbiology | Year: 2012

Microbial inactivation of Litopenaeus vannamei by dense phase carbon dioxide (DPCD) treatment was investigated and neural network was used to optimize the process parameters of microbial inactivation. The results showed that DPCD treatment had a remarkable bactericidal effect on microorganism of shrimp. A 3 × 5 × 2 three-layer neural network model was established. According to the neural network model, the inactivation effect was enhanced with pressure, temperature and exposure time increasing and temperature was the most important factor affecting microbial inactivation of shrimp. Cooked appearance of shrimp by DPCD treatment was observed and seemed to be more positively acceptable by Chinese diet custom. Therefore, color change of shrimp by DPCD treatment could have a positive effect on quality attributes. Moderate temperature 55 °C with 15. MPa for 26. min treatment time achieved a 3.5-log reduction of total aerobic plate counts (TPC). The parameters combination might be appropriate for shrimp process by DPCD. © 2012 Elsevier B.V.


Hong W.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Sun C.-B.,Guangdong Ocean University | Zhou C.-X.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Hong P.-Z.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Wang Y.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution
Modern Food Science and Technology | Year: 2014

In this study, effect of pH conditions in the extraction process on protein yield, changes of nutritional components and nutritional value of protein isolates from whole and muscle of tiger shrimp (Penaeus Monodon) using isoelectric solubilization/precipitation (ISP) was investigated. Protein isolates were obtained from tiger shrimp at a ratio of 1:9 with cold distilled water, dissolved at pH 2.0, 3.0 and pH 11.0, 12.0, subsequently precipitated at pH 5.5. Protein yields from whole and muscle of tiger shrimp were 75.67%~82.72% and 68.33%~80.5%, respectively. The highest protein extraction was observed at pH 2.0 and 12.0. Crude protein content in protein isolates extracted from both materials was more than 71% (dry weight), and the acidic treatments yielded significantly (p<0.05) higher contents of crude protein and ash in the recovered proteins than the basic treatments. The protein isolates from both pH treatments had increased contents of essential, semi essential and total amino acids as well as flavor amino acids but lowered content of shrimp-flavor amino acids than those of the starting materials. And their essential amino acids content met the FAO/WHO/UNU requirements. Both basic and acidic treatments gave rise to the removal of Cu, Mg, K, Zn and Mn, and the basic treatments yielded protein with significantly (p<0.05) higher amount of minerals than the acidic treatments. Therefore, protein isolates prepared from whole and muscle of tiger shrimp via ISP were high in protein yield and nutritional value and may be used for the development of human food and animal feeds.


Cao W.,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety | Cao W.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Cao W.,Guangdong Ocean University | Tan C.,Guangdong Ocean University | And 5 more authors.
Food Chemistry | Year: 2014

A novel autolysis method using ultraviolet (UV) irradiation and gradient temperature was investigated to efficiently recover proteins from the head of the shrimp Penaeus vannamei. The proteolytic activity of shrimp head subjected to 30 W UV irradiation for 20 min was increased by 62%, compared with that of untreated samples. After irradiation, the enzymes remained active across a wide range of temperatures (45-60 °C) and pH (7-10). An orthogonal design was used to optimize autolysis condition. After 5 h autolysis, protein recovery from the UV-heat treated samples was up to 92.1%. These results indicate the potential of using UV irradiation in combination with gradient temperatures to improve recovery of proteins from shrimp head waste. © 2014 Published by Elsevier Ltd. All rights reserved.


Liu Y.,Zhanjiang Normal University | Liu Y.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Liu Y.,Guangdong Ocean University | Qiu C.,Guangdong Ocean University
Journal of Aquatic Food Product Technology | Year: 2016

Active nonvolatile taste active compounds—including free amino acids, flavor 5ʹ-nucleotides, lactic acid, succinic acid, and four kinds of inorganic ions in dried Sha-chong (Sipunculus nudus)—were analyzed. The results were then used to calculate taste activity values (TAVs) and equivalent umami concentration (EUC) to evaluate their potential contributions to depth of flavor. Our results showed that the total free amino acid content of dried Sha-chong was 56.62 mg/g; glycine, arginine, and alanine as the major free amino acids, accounting for more than 76% of the total free amino acids; 5ʹ-adenosine monophosphate (AMP) and 5ʹ-inosine monophosphate (IMP) were the main flavor 5ʹ-nucleotides (128.8 and 121.0 mg/100 g); guanosine monophosphate (GMP) was present in a small amount, only 14.6 mg/100 g. Eight amino acids—especially Gly, Arg, and Ala,—three flavor 5ʹ-nucleotides, succinic acid, sodium, potassium, phosphate, and chloride ions were of high TAV greater than 1. The EUC of dried Sha-chong was 49.12 g MSG/100 g, which meant that the dried Sha-chong has a strong umami taste and is suitable for use as umami condiment. © 2016 Taylor & Francis


Liu S.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Liu S.,Guangdong Ocean University | Zhang C.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Zhang C.,Guangdong Ocean University | And 8 more authors.
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2012

The supercritical CO 2 drying is a new drying technique. In order to master the supercritical CO 2 drying characteristics of tilapia fillet, the influences of the temperature, pressure and CO 2 flow on supercritical CO 2 drying process of tilapia fillet under certain condition were studied and the equations of drying curve were fitted. The results showed that drying temperature (35-55°C) had a significant effect on supercritical CO 2 drying, while pressure (15-35 MPa) and flow of CO 2 (15-35 L/h) had a less effect on supercritical CO 2 drying. The drying process could accurately be described by the Page model. The results can provide some helpful information for industrialization production and control of supercritical CO 2 drying for tilapia fillet.


He X.Q.,Guangdong Ocean University | Cao W.H.,Guangdong Ocean University | Cao W.H.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Cao W.H.,Zhanjiang Normal University | And 6 more authors.
Journal of the Science of Food and Agriculture | Year: 2015

The immune system is important in preventing and controlling various infectious diseases. Immunoactive peptides derived from food proteins could exert immunomodulatory activity without side effects. Paphia undulata with high-protein is suitable for the production of immunoactive peptides. The objective of this study was to optimize the hydrolysis parameters to maximize the immune activity of hydrolysates from Paphia undulata. RESULTS: Hydrolysis parameters, including temperature, time and the ratio of alkaline protease to Paphia undulata meat (E/S), were optimized by response surface methodology with a central composite design. The optimum conditions were obtained as follows: temperature, 51°C; time, 3.14h; E/S, 4,321 U g-1 (Paphia undulata meat). Furthermore, hydrolysates obtained under the optimum conditions were fractionated by ultrafiltration and gel filtration on a Sephadex G-25 column. After two-step isolation, the isolated fractions (P2 and P3) including the peptides Pro-His-Thr-Cys, Val-Gly-Try-Thr, Glu-Phe, Leu-Phe, and Glu-Gly-Ala-Lys, Trp-Ile or Trp-Leu, respectively, could significantly enhance lymphocyte proliferation ability. CONCLUSION: These results showed that response surface methodology and two-step separation were efficient for recovery of low-molecular-weight peptides with high spleen lymphocyte proliferation activity, and the isolated fractions of Paphia undulata hydrolysates are potential ingredients for development of functional foods. © 2014 Society of Chemical Industry.


Liu S.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Liu S.,Guangdong Ocean University | Zhang C.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Zhang C.,Guangdong Ocean University | And 6 more authors.
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2012

Tilapia fillets were dried by hot-air drying, vacuum freezing drying and supercritical carbon dioxide drying and the effects of three drying methods on qualities and microstructure of tilapia fillets were investigated. Qualities (nutrition, microbe, sensory, rehydration, texture) and microstructure of tilapia fillets were determined and analyzed. The results showed that, compared with hot air drying and vacuum freezing drying, the content of crude protein of tilapia fillet was higher and the content of its crude fat was lower by supercritical carbon dioxide drying. Supercritical carbon dioxide drying had the better effect of sterilization than hot air drying and vacuum freezing drying. Shrinkage and rehydration rates of tilapia fillet by supercritical carbon dioxide drying were slightly less than those by vacuum freezing drying. But sensory, texture and microstructure of tilapia fillet by supercritical carbon dioxide drying were similar to those by vacuum freezing drying. The qualities of tilapia fillet by supercritical carbon dioxide drying were much better than those by hot air drying. From the view of drying economics, supercritical carbon dioxide drying of tilapia fillet is feasible. The results can provide a reference for choosing the drying method of tilapia fillet.

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