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- Li, Quanhong, et al. Show all 5 Authors
- Food chemistry 2008 v.108 no.2 pp. 496-502
- Momordica charantia; food preparation; hot water treatment; flavor; bitterness; aspartic proteinases; enzyme activity; molecular weight; proteolysis; enzyme activation; fruits (plant anatomy)
- ... Bitter gourd (BG fruit) is usually heated in hot water to reduce bitterness and improve flavour before being served. Protein extract from BG was analyzed for protease activity by gelatin-gel electrophoresis. The study showed that the proteolytic activity in BG flesh was enhanced by heat-treatment at temperatures ranging from 50^oC to 75^oC. An aspartic protease (AP) was characterized by gel electr ...
- Li, Quanhong, et al. Show all 9 Authors
- Carbohydrate research 2011 v.346 no.2 pp. 305-310
- Arachis hypogaea; cakes; carbohydrate composition; carbohydrate structure; defatted products; ethanol; models; peanut cake; peanuts; polysaccharides; response surface methodology; solvents; temperature
- ... In this work, response surface methodology was used to determine optimum conditions for extraction of polysaccharides from defatted peanut cake. A central composite design including independent variables, such as extraction temperature (x₁), extraction time (x₂), and ethanol concentration (x₃) was used. Selected response which evaluates the extraction process was polysaccharide yield, and the seco ...