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Extraction and properties of acid-soluble collagen and pepsin-soluble collagen from silver carp (Hypophthalmichthys molitrix) scales: prerequisite information for fishery processing waste reuse

100%

Wu J., Kong L., Zhang J., Chen W.

Polish Journal of Environmental Studies

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2019

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tom 28

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nr 4

As a waste of the fish processing industry, scales cause the disposal of large amounts of solid waste into the environment. How to turn such waste into a useful product is an important issue. In this study, acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) were extracted from silver carp (Hypophthalmichthys molitrix) scales using a new acid-enzyme combined method. The results showed that the extraction yields of ASC and PSC were 5.09% and 12.06%, respectively. Then amino acid analysis, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FT-IR), circular dichroism (CD) and ultra-sensitive differential scanning calorimetry (US-DSC) were used to study their composition, properties and structure. Amino acid analysis indicated that ASC and PSC were type I collagens with 34% glycine and 20% imino acid (Pro and Hyp). The results of SDS-PAGE and FT-IR analysis showed that ASC and PSC were similar to those of the standard type I collagen. CD indicated that the triple helical structure of both ASC and PSC were still retained. And the transition from triple helix to random coil of ASC and PSC were 34.26ºC and 34.47ºC, respectively. For the first time, the collagen yields of silver carp scales were calculated. Meanwhile, their composition, properties and structure were characterized. These results may offer theoretical support for the development of silver carp scales related to reusing technology to control waste.

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Evaluation of heating uniformity in radio frequency heating systems using carrot and radish

88%

Kong L., Min Z., Wang Y., Adhikari B., Yang Z.

International Agrophysics

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2016

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tom 30

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nr 4

Lack of heating uniformity is a major problem impeding the broader adaptation of radio frequency heaters in industrial applications. The overall aim of this study was to evaluate the uniformity of heating or temperature distribution within food samples (three different carrot and one radish rectangles) placed vertically and horizontally within a radio frequency heating cavity. The intensity of the electric field in radio frequency was found to be symmetrical. The temperatures at the vertically top positions were lower than the vertically bottom positions at the equidistance from the vertical center with the highest was at the vertically central position. The rate of temperature rise at all the positions were higher in taller (higher mass) than the shorter (lower mass) rectangles of carrots. The temperatures at the corners and edges were lower than at the cross sectionally central positions at all the heights tested in both carrots and radishes. The rate of temperature rise at all the vertical positions was higher in radish rectangles than in the carrot rectangles of the same dimensions. The similarity of temperature distribution in carrot and radish rectangles suggested that the heating patterns and uniformity in carrots and radishes in RF heating were almost the same.

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Oxidative damage and antioxidant mechanism in tomatoes responding to drought and heat stress

76%

Zhou R., Kong L., Yu X., Ottosen C.-O., Zhao T., Jiang F., Wu Z.

Acta Physiologiae Plantarum

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2019

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tom 41

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nr 02

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iTRAQ-based quantitative proteomics analysis reveals inhibitory mechanisms of the antimicrobial peptide MDAP-2 against Salmonella gallinarum

64%

Zhang Y., Yu S., Ying X., Jia B., Liu L., Liu J., Kong L., Pei Z., Ma H.

Polish Journal of Veterinary Sciences

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2020

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tom 23

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nr 3

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Cloning and identification of PK15 cells for enhanced replication of classical swine fever virus

64%

Yin M., Hu D., Li P., Kong L., Ning H., Yue F., Jiang J., Wang X.

Journal of Veterinary Research

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2020

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tom 64

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nr 1

6

Biological characteristics of a new antibacterial peptide and its antibacterial mechanisms against Gram-negative bacteria

52%

Pei Z., Ying X., Tang Y., Liu L., Zhang H., Liu S., Zhang D., Wang K., Zhang D., Kong L., Gao Y., Ma H.