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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1016/0378-5955(91)90206-O

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ISSN

2092-6456

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Characterization of growth and protein contents fr

Authors: KyongHwa Kang ZhongJi Qian BoMi Ryu SeKwon Kim
Publish Date: 2011/02/28
Volume: 20, Issue: 1, Pages: 183-191
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Abstract

Microalgae are major primary producers of organic matters in aquatic environments through their photosynthetic activities Benthic diatom Navicula incerta is the major component of phytoplankton and also relatively easy to cultivate used as live food source in aquaculture The growth characteristics of N incerta were estimated under combinations of temperature salinity and light and also its composition and antioxidant activities were determined The maximum cell density of 87×105cells/mL was reached at 20°C 250 μmol/m2·sec 33‰ salinity pH 83 1212 lightdark and F/2 medium on 2 weeks of the culture period The antioxidant enzymatic hydrolysates efficiently quenched different free radicals 11diphenyl2pycrylhydrazyl DPPH pepsin IC50=1960 μg/mL hydroxyl αchymotrypsin IC50=1020 μg/mL and superoxide neutrase IC50=1690 μg/mL These results suggest that the enzymatic hydrolysate from N incerta acts as a candidate against antioxidant and could be used as a potential functional food ingredient


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  2. Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs
  3. Bioactivities and action mechanisms of Acanthopanax species
  4. Improvement of the quality of gluten-free rice pound cake using extruded rice flour
  5. Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria
  6. Dietary l -cysteine inhibits d -galactosamine-induced acute liver injury in rats
  7. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration
  8. Modulation of intestinal microbiota in mice by kefir administration
  9. Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China
  10. Effect of heat and autoclave on allergenicity of porcine serum albumin
  11. Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw
  12. Anti-inflammatory activity of ethanolic extract of Sargassum sagamianum in RAW 264.7 cells
  13. Anti-oxidant and anti-inflammatory properties of methanol extracts from various crops
  14. Effects of ozone on the cytomembrane and ultrastructure of Pseudomonas aeruginosa
  15. Antidiabetic andantioxidant properties, and α-amylase and α-glucosidase inhibition effects of triterpene saponins from Piper auritum
  16. Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice
  17. Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate
  18. Inhibition of β-amyloid peptide-induced neurotoxicity by kaempferol 3- O -(6″-acetyl)-β-glucopyranoside from butterbur ( Petasites japonicus ) leaves in B103 cells
  19. Korean red ginseng combined with nattokinase ameliorates dyslipidemia and the area of aortic plaques in high cholesterol-diet fed rabbits
  20. Comparative study of soybean oil refining using rice hull silicate and commercial adsorbents
  21. Ultrasound-assisted extraction of flavonoids and phenolic compounds from Ocimum tenuiflorum leaves
  22. Effect of UV irradiation on the antioxidant and anti-adipogenic activities of quercetin
  23. Distribution of newly described enterotoxin-like genes in Staphylococcus aureus isolated from ready-to-eat foods in Korea
  24. Assessment of the pectolinarin content and the radical scavenging-linked antiobesity activity of Cirsium setidens Nakai extracts
  25. Inactivation kinetics of alkaline phosphatase from different species of milk using quinolyl phosphate as a substrate
  26. Anti-inflammatory effect of birsonimadiol from seeds of Byrsonima crassifolia
  27. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making
  28. Effect of illumination intensities on astaxanthin synthesis by Xanthophyllomyces dendrorhous and its mutants
  29. Effects of preparation method on properties of poly(butylene adipate-co-terephthalate) films
  30. Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread
  31. Production of white pan bread leavened by Pichia anomala SKM-T
  32. Changes in ginsenosides and antioxidant activity of Korean ginseng ( Panax ginseng C.A. Meyer) with Heating Temperature and Pressure
  33. Improving biological efficiency of Pleurotus strain through protoplast fusion between P. ostreatus var. florida and P. djamor var. roseus
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  36. Characterization of subtilin KU43 Produced by Bacillus subtilis KU43 isolated from traditional Korean fermented foods
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