la8080 amino acid analyzer (Hitachi Ltd)

Hitachi Ltd is a verified supplier

Hitachi Ltd manufactures this product

About

News

Press Release

Team

Advisors

Partners

Contact

Bioz Stars

Bioz vStars

Buy from Supplier

Structured Review

Hitachi Ltd la8080 amino acid analyzer
La8080 Amino Acid Analyzer, supplied by Hitachi Ltd, used in various techniques. Bioz Stars score: 99/100, based on 742 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/amino+acid+analyzer/LA8080/10__1016_slash_j__foodres__2026__120947-44-13-12
Average 99 stars, based on 742 article reviews

la8080 amino acid analyzer - by Bioz Stars, 2026-10

99/100 stars

Images

Control:

Article Title: Yeast Fermentation Modulates Aroma-Active Volatile Profiles and Bioactive Metabolites in Enzymatically Hydrolyzed Kombu (Saccharina japonica) Slurry.
Article Snippet: .. Amino acid composition in the control and Day-7 fermented samples was further characterized using an automated amino acid analyzer (LA8080, Hitachi, Tokyo, Japan), as reported by Geng et al. ( 2025 ). .. Mannitol and ethanol concentrations were analyzed by ultraperformance liquid chromatography (UPLC) using a C-610H column (300 mm × 7.8 mm; Supelco, Bellefonte, PA, USA), according to Geng, Liu, et al. ( 2026 ).

Automated:

Membrane:

Article Title: Changes in flavor profiles and microbial community diversity throughout rice wine fermentation with Rhizopus oryzae from different sources.
Article Snippet: This study investigates the effects of Rhizopus oryzae of different origins (liquor yeast, tobacco, and apple) on the flavor compounds and microbial community diversity during rice wine fermentation.. Integrated approach analysis at 0, 3, 5, and 10 days revealed that strain origin led to distinct microbial succession patterns.. At day 10, group J (liquor-derived) was dominated by Hanseniaspora and showed the highest levels of total, sweet, and umami amino acids—increases of 1.67-, 1.49-, and 3.80-fold over group P. Conversely, group Y exhibited significantly higher levels of bitter amino acids than the other two groups did.

Automatic:

Article Title: Dynamic changes in volatile flavor substances and microbial communities during fermentation of Chinese Fuyuan pickle
Article Snippet: This study investigated dynamic changes in physicochemical properties, organic acids, free amino acids, volatile flavor compounds, microbial succession, and their correlations during the fermentation of salt-free Fuyuan pickle.. Significant variations were observed in pH, total titratable acidity, soluble sugars, soluble proteins, lipids, and nitrite.. Oxalic acid, succinic acid, and lactic acid continuously accumulated, accompanied by a decrease in total free amino acids.

Article Title: Soy peptide-based Nanogels with moderate hydrolysis: Dual enhancement in Phytosterol delivery and in vitro cholesterol-lowering efficacy.
Article Snippet: To improve the bioavailability and bioactivity of phytosterols (PS), soy peptide-based nanogels (SPNs) were prepared by ultrasonic method using peptides with different degrees of hydrolysis (DH) as carriers.. The DH was optimized to enhance PS delivery and in vitro cholesterol-lowering activity of SPNs.. The results showed that SPNs with moderate DH (MSPN, DH 15.96%) achieved the highest encapsulation efficiency (EE, 80.17%) and intestinal release efficiency (IRE, 57.59%), with an average particle size of 273.95 nm, a polydispersity index (PDI) of 0.245, and a zeta potential of − 37.58 mV, indicating favorable stability.

Review