Yuxing GeNational University of Singapore | NUS · Department of Food Science and Technology
Yuxing Ge
Master of Engineering
About
8
Publications
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Introduction
Skills and Expertise
Publications
Publications (8)
The occurrence of polycyclic aromatic hydrocarbons (PAHs) in dairies has been widely reported. Consumers may be overly exposed to PAHs through dairies causing health risks. Hazards can be reduced by controlling influencing factors in the full-chain of dairy production. This review briefly introduces research trends and analytical methods concerning...
An increasing number of studies have suggested that PAH contamination in dairy products demands high concern. This study established an efficient determination method for the European Union 15 + 1 PAHs and four PAH derivatives in dairy samples using a QuEChERS method coupled with GC-QqQ-MS. The optimized method obtained a recovery of 63.38-109.17%...
Questions
Questions (2)
I extracted protein from a roasted food sample using alkaline extraction followed by acid precipitation. Polyphenols were always coextracted since they were covalently bound with proteins during roasting and the formation of covalent bonds were irreversible. How can I know how abundant covalently-bound and noncovalently-bound polyphenols are in my protein extracts? I would greatly appreciate it if you could provide any suggestion or guidance.
I am trying to purify protein extracts but polyphenols are covalently bound with proteins during roasting. Is there any method to remove covalently-bound polyphenols and purify proteins? Thank you!
