The present study discussed the optimization of the ultrasonic-assisted extraction of polysaccharides from daylily polysaccharides (DPs). The extracted crude polysaccharides were further separated and purified, and the antioxidant activities including 1,1-diphenyl-2-111 picrylhydrazyl (DPPH) radical scavenging, 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) radical scavenging, hydroxyl radical scavenging, and ferric-reducing antioxidant power (FRAP) activities of the obtained fractions were also evaluated. The results showed that the optimal ultrasonic-assisted extraction parameters with DPs yield of 15.25 ± 1.13% were water to powder ratio of 25 ml/g, extraction power of 694 W, extraction temperature of 71°C, extraction time of 38 min, and three times extraction. By DEAE Sepharose Fast Flow column, four water-soluble polysaccharide fractions (DP-1, DP-2, DP-3, and DP-4) were successfully obtained. Monosaccharide component analysis showed that the four obtained fractions were all hetero-polysaccharin medicines, functional foods, and even cosmetics.Softening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (water-soluble pectin (WSP), sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP)), including their contents, degree of methylesterification (DM), neutral sugar compositions, the molecular weight (Mw ) distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. The results showed that variation in pectin characteristics during cold storage was similar between DZ and JS. The reduction of firmness corresponded to a conversion of water-insoluble pectin to WSP during cold storage. DM of WSP presented an increase trend in the late storage. Rhamnose (Rha), arabinose (Ara) and glucose (Glc) were the crucial compositions in three pectins, and most neutral sugar compositions in three pectins first increased and the compositions, the molecular weight distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. Three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage. This study would elucidate the mechanism of jujube softening and help to regulate the postharvest quality during cold storage.Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost-effective production of these cheese-like products. It is well established that the functional properties of cheeses are directly related to their composition. Therefore, the variation of fat in cheese substitutes certainly affects the characteristics of the cheeses. The purpose of this review was to summarize the latest research on the effects of milk fat replacement with vegetable oils on the rheological, textural, and microstructural properties of cheese analogues. The findings suggest that the primary effects of modifying fat in cheese analogues are associated with an alteration in the interactions among the components of the protein matrix, which varies because of milk fat extraction. Overall, changes in the functional properties of analogous cheeses will depend on the type of oil, the percentage of fat modification, and the type of cheese produced.This study aimed to assess the biological properties of peptide fractions isolated from dried fermented dairy products (jameed) as influenced by processing. Peptide fractions were separated by reversed-phase high-performance liquid chromatography (RP-HPLC) from salted (Sa) and unsalted (Us) cow milk jameed after drying the fermented curd by sun drying (Sd) or freeze-drying (Fd) and were characterized for their antioxidant capacity and inhibitory activity toward angiotensin I-converting enzyme (ACE) and α-amylase. Sd samples showed more numerous peptide peaks in RP-HPLC chromatograms than Fd samples, regardless of the salt content. High antioxidant activity was evidenced in several peptide fractions from FdUs jameed (including fractions 1, 2, 4, 7, 8, 9, and 10), SdUs jameed (1, 2, 5, 7, and 9), and FdSa jameed (2, 5, 6, and 9). By contrast, peptide fractions from SdSa (1, 2, 3, 5, 8, and 9), SdUs (4, 5, and 10), and FdUs (5, 6, and 8) jameed displayed the highest ACE inhibitory activity. Similarly, the highes relatively simple RP-HPLC method described in this study can be used to isolate the peptide fractions of interest for further characterization and use as functional ingredients.The antioxidant peptides extracted from plants or animals have shown great potential in preventing food quality deterioration caused by oxidization. Here, peptide fractions obtained from hairtail surimi hydrolysates (HSH) were investigated for structure and color-protective effect. The results showed the less then 3 kDa fraction obtained from HSH by ultrafiltration could be separated into five major fractions (A-E) by gel chromatography, among which fraction A possessed the highest antioxidant activities. https://www.selleckchem.com/products/Daidzein.html This fraction A could be further separated into two fractions (A1 and A2 ) by the reversed-phase high-performance liquid chromatography, and fraction A2 with lower α-helix content exhibited the higher antioxidant activities. The amino acids sequence of fraction A2 was identified as DLYANTVLSGGTTMYPGIADR (2214.0627 Da). The synthetic peptide with this sequence was also found to exhibit obvious antioxidant activity. Moreover, both HSH, fractions A1 and A2 , and synthetic peptide demonstrated color-protective effects during the beef preservation. Taken together, the results obtained showed that the natural antioxidant peptides could be isolated from HSH, which can be used in meat preservation for inhibiting color deterioration. PRACTICAL APPLICATION This study demonstrated the potential of hairtail surimi hydrolysates (HSH) as a source of antioxidant peptides. Furthermore, these antioxidant peptides purified from HSH exhibited the potential for prevention of beef color deterioration of beef, providing a potential application for meat preservation. Particularly, using the antioxidant peptides sourced from fish surimi for meat preservation may not only ease the safety concerns about artificial preservatives but also create a unique selling proposition, especially in far eastern Asian countries, since consumers in these countries believe "umami" is the combination of "fish" and "meat."