Processed velvet antler: nutritional profile, in vitro antioxidant capacities, and alleviating symptoms of kidney-yang deficiency in mice

Liu, Chang; Li, Zhiman; Jin, Chen; Zhang, Lei; Liu, Songxin; Xia, Yunlong; Gong, Rui-Ze; Wang, Zeshuai; Sun, Yinshi

doi:10.1007/s11694-020-00463-8

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Amino Acids1

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2022

2024

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Cited by 2 publications

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“…The amino acid composition analysis was carried out using the procedure described by previous work (Liu et al, 2020a) with an amino acid analyzer (L-8900A, Hitachi). The samples were hydrolyzed at 110 °C for 22 hours in 6 mol/L HCl.…”

Section: Amino Acidsmentioning

confidence: 99%

Functional properties, structural characteristics and biological activities of deer blood hydrolysates obtained by using different protease

Chang

HUANG

et al. 2022

Food Sci. Technol

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Fresh sika deer blood obtained by Shilu Co., Ltd, Changchun which had passed quarantine inspection and removed fibrous protein by stirring with a stick to avoid coagulation, then diluted two times with deionized water. The mixture was submerged in ice, then disrupted with ultrasound for 5 s by a 3 s interval for 15 min at the power of 500 watts. Enzymatic hydrolysis of deer bloodEnzyme, including pepsin (1:3000, CAS: 9001-75-6), trysin (250 U/mg, CAS: 9002-07-7) and alacase (200 U/mg, CAS: 9014-01-1) were purchased from Shanghai yuanye Bio-Technology Co., Ltd, Shanghai. The preparation of hydrolysates were according the method of the report (Zheng et al., 2019) with some modification. Specifically, the hydrolysis with pepsin (DBH-P) (enzyme/substrate ratio, 2%) was conducted at 40 o C and pH 2.0, trysin treatment (DBH-T) (enzyme/

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Section: Amino Acidsmentioning

confidence: 99%