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author：

Cai, Liping (Cai, Liping.) [1] | Qiu, Danteng (Qiu, Danteng.) [2] | Liu, Shutao (Liu, Shutao.) [3] (Scholars：刘树滔) | Rao, Pingfan (Rao, Pingfan.) [4] | Yang, Nannan (Yang, Nannan.) [5] | Zhao, Dan (Zhao, Dan.) [6] | Zhang, Hailing (Zhang, Hailing.) [7] | Fu, Ting (Fu, Ting.) [8] | Miao, Song (Miao, Song.) [9]

Indexed by：

EI Scopus PKU CSCD

Abstract：

Hot　processing　will　lead　to　the　denaturation　of　superoxide　dismutase　and　the　loss　of　antioxidant　activity,　but　co-existing　reducing　sugars　may　play　a　role　of　protection　by　Maillard　reaction　in　medicinal　and　edible　food.　The　effect　of　co-existing　glucose　on　the　thermal　stability　of　superoxide　dismutase　was　analyzed　by　measuring　enzyme　activity　and　SDS-PAGE,　during　imitating　conditions　of　the　processing　and　decocting　of　Traditional　Chinese　Medicine.　It　showed　that　the　co-existing　glucose　could　improve　the　thermal　stability　of　superoxide　dismutase　significantly.　©　2017,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.

Keyword：

Chemical contamination Chemical reactions Enzyme activity Glucose Glycosylation Medicine Stability Thermodynamic stability

Community：

  • [ 1 ] [Cai, Liping]Institute of Biotechnology, Fuzhou University, Fuzhou; 350108, China
  • [ 2 ] [Qiu, Danteng]Institute of Biotechnology, Fuzhou University, Fuzhou; 350108, China
  • [ 3 ] [Liu, Shutao]Institute of Biotechnology, Fuzhou University, Fuzhou; 350108, China
  • [ 4 ] [Rao, Pingfan]Shanghai Institutes for Biological Sciences of Chinese Academy of Sciences-Zhejiang Gongshang University Joint Centre for Food and Nutrition Research, Hangzhou; 310035, China
  • [ 5 ] [Yang, Nannan]Institute of Biotechnology, Fuzhou University, Fuzhou; 350108, China
  • [ 6 ] [Zhao, Dan]Institute of Biotechnology, Fuzhou University, Fuzhou; 350108, China
  • [ 7 ] [Zhang, Hailing]Institute of Biotechnology, Fuzhou University, Fuzhou; 350108, China
  • [ 8 ] [Fu, Ting]Institute of Biotechnology, Fuzhou University, Fuzhou; 350108, China
  • [ 9 ] [Miao, Song]Institute of Biotechnology, Fuzhou University, Fuzhou; 350108, China

Reprint 's Address：

  • 刘树滔

    [liu, shutao]institute of biotechnology, fuzhou university, fuzhou; 350108, china

Email：


stliu@fzu.edu.cn
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Source ：

Journal of Chinese Institute of Food Science and Technology

ISSN： 1009-7848

CN： 11-4528/TS

Year： 2017

Issue： 5

Volume： 17

Page： 33-39

Cited Count：

WoS CC Cited Count：

SCOPUS Cited Count： 1

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 2

Affiliated Colleges：

生物科学与工程学院 本学院/部未明确归属的数据

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