The effect of pulsed electric field on DNA extraction from bovine spleens

Optimized extraction of calcium malate from eggshell treated by PEF and an absorption assessment in vitro

“…Other published reports can be found on the effect of pulse duration. The DNA extraction from bovine spleen significantly increased when pulse duration increased 0 s to 16 s, and then decreased with the increase of pulse duration [10]. Yin also found that the content of dissoluble calcium from bone increased with the increase of pulse duration [21].…”

“…Yin used PEF to extract DNA from bovine spleen, and polysaccharides from Rana temporaria chensinensis David. PEF had the highest efficiency compared with enzymatic hydrolysis, alkaline hydrolysis, and other methods [10]. There were reports on PEF used to extract betulin from Inonotus Obliquus, and the optimized conditions were obtained [11].…”

Improvement of antioxidant activity of peptides with molecular weights ranging from 1 to 10kDa by PEF technology

“…Pulsed electric field (PEF) is a nonthermal food-processing technology which uses short bursts of electricity, providing fresh-like and safe foods with less detrimental quality changes compared to other techniques [8]. Until now, most of the studies in PEF have concentrated on the several aspects of food science including: (1) extracting bioactive compounds from raw material [9,10];…”

An Absorption Assessment of Eggshell Calcium Citrate Treated by PEF in Mice

“…High voltage pulse generator was turned on, and then the pulse frequency and charge voltage were adjusted to electric field intensity was 15 kV/cm, and pulse duration was 20 µs. After being processed for 2 min, the high voltage pulse was turned off, and the mixture was centrifuged to remove the solid matter [10]. The extraction was obtained after centrifuging.…”