Fact Snapshot
- Paper: Microwave irradiation treatment improved the structure, emulsifying properties and cell proliferation of laccase-crosslinked α-lactalbumin
- Equipment: XH-300 series
- Source: Food Hydrocolloids, 2021
- Research direction: Research application
- Core conditions: Temperature 90 °C and Time 10 min
- Key results: Cell activity 2 mg/mL and Cell activity 18.12%
Research Abstract
Microwave irradiation treatment improved the structure, emulsifying properties and cell proliferation of laccase-crosslinked α-lactalbumin was published in Food Hydrocolloids (2021) and is indexed as a Xianghu Q1 application case for XH-300 series. The source record connects it with Research application. Core operating conditions include Temperature 90 °C and Time 10 min. Key reported results include Cell activity 2 mg/mL and Cell activity 18.12%.
Research Background and Problem
Equipment Use and Experimental Conditions
| Item | Parameter |
|---|---|
| Temperature | 90 °C |
| Time | 10 min |
Key Result
| Metric | Result |
|---|---|
| Cell activity | 2 mg/mL |
| Cell activity | 18.12% |
Evidence Details
The final concentration of laccase was 85 U/g. The mixture was incubated at 40 °C for 10 h and then heated at 70 °C for 15 min to inactive the laccase.
90 °C to treat α-La solution for 10 min by microwave instrument (XH-300A, Beijing Xianghu Technology Development Co., Ltd.)
after MH pretreatment at 90 °C, the cell viability of laccase-crosslinked α-La and α-La were increased by 18.12% and 18.02%, respectively
its gel hardness and WHC of laccase-crosslinked α-La were increased by 30.20% and 18.37% after MH pretreatment at 90 °C
WH and MH treatment at 90 °C caused a 25.01% and 28.87% increase in EAI of laccase-crosslinked α-La
Microwave-method evidence: source values include 70-90 °C, 10 min. Entities: XH-300A.
Additional source evidence: source values include 2 mg/mL, 18.12%.
Mechanism / Method Highlights
- Method context: Temperature 90 °C and Time 10 min.
- Source evidence: The final concentration of laccase was 85 U/g. The mixture was incubated at 40 °C for 10 h and then heated at 70 °C for 15 min to inactive the laccase
- Equipment evidence: 90 °C to treat α-La solution for 10 min by microwave instrument (XH-300A, Beijing Xianghu Technology Development Co., Ltd.)
- Source evidence: after MH pretreatment at 90 °C, the cell viability of laccase-crosslinked α-La and α-La were increased by 18.12% and 18.02%, respectively
- Reported outcome: Cell activity 2 mg/mL and Cell activity 18.12%.
Application Value
- Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-300 series.
- Supports English discovery around Research application.
- Preserves quantitative result evidence: Cell activity 2 mg/mL and Cell activity 18.12%.
- Maintains source-level evidence details: Source evidence: The final concentration of laccase was 85 U/g. The mixture was incubated at 40 °C for 10 h and then heated at 70 °C for 15 min to inactive the laccase, Equipment evidence: 90 °C to treat α-La solution for 10 min by microwave instrument (XH-300A, Beijing Xianghu Technology Development Co., Ltd.), Source evidence: after MH pretreatment at 90 °C, the cell viability of laccase-crosslinked α-La and α-La were increased by 18.12% and 18.02%, respectively, and Source evidence: its gel hardness and WHC of laccase-crosslinked α-La were increased by 30.20% and 18.37% after MH pretreatment at 90 °C.
Related Equipment
FAQ
Which Xianghu instrument is covered by this page?
What research direction does this page support?
Which publication does this case come from?
Microwave irradiation treatment improved the structure, emulsifying properties and cell proliferation of laccase-crosslinked α-lactalbumin
Food Hydrocolloids, 2021
DOI: 10.1016/j.foodhyd.2021.107036