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Egg White Protein-Bonded columns and Their Applications

色谱 2000年第6期18卷 508-517页

作者： Yoshiya ODA (laboratory of seeds finding technology, eisai co. ltd, Tsukuba Ibaraki 300 2635, Japan) laboratory of seeds finding technology eisai co .ltd 日本 TsukubaIba 3002635

Egg white protein bonded columns were developed for HPLC. These columns can be used under aqueous mobile phase and separate various kinds of drug enantiomers. Hyphenated techniques using protein bonded columns with LC/MS and/or column switching have been recognized as integral methods in pharmaceutical research to analyze drug enantiomers. Therefore, these methods are very useful for research fields of pharmacokinetics and pharmacology.

关键词：蛋清蛋白质键合柱 HPLC LC/MS

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维普期刊数据库

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Interactive effect of hot air roasting processes on the sensory property,allergenicity,and oil extraction of sesame(Sesamum indicum L.)seeds

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Grain & Oil Science and technology 2023年第2期6卷 71-81页

作者： Shudong He Tiange Pan Zuoyong Zhang Yanni Wu Hanju Sun Youshui Ma Yi Zhang School of Food and Biological Engineering Engineering Research Center of Bio-Process of Ministry of EducationKey Laboratory for Agricultural Products Processing of Anhui ProvinceHefei University of TechnologyHefei 230009AnhuiChina Anhui Fengyang Yushan Grease co. Ltd.Fengyang 233100AnhuiChina Department of Food Science The Pennsylvania State UniversityUniversity ParkPA 16802USA

Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production;however,it has recently been recognized as an essential allergenic food by FAO/*** research investigated the relationship between the hot air roasting process(at 120,150,and 180℃ for 10,20,and 30 min)and several quality attributes of sesame seeds since roasting is the key process for preparing sesame seeds for both consumption and oil *** hot air process followed the central composite *** changes of sesame in terms of color,sensory properties(odor,texture,color,and taste),allergenicity caused by oleosins(ses i 4 and ses i 5),as well as oil extraction and quality were monitored using a colorimeter,sensory evaluation panelists,ELISA,as well as oil yield and acid value,*** temperature influenced the product quality more than roasting time,although the two processing parameters significantly interacted with each other(Pseeds after high-temperature roasting,according to IgE binding capacity *** oil extraction was favored by high-temperature roasting,which,however,adversely affected the oil *** optimal roasting conditions were 150.5℃ for 15 min for optimized sesame seeds quality in terms of sensory properties and allergenicity,while roasting at 158℃ for 10 min was optimal for sesame oil *** finding will benefit the sesame seed industry.

关键词： Sesame seeds Roasting Sesame oil Allergenicity Sensory evaluation

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维普期刊数据库

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