JSFA Reports
·
2023
·Vol. 3
·期 3
·137-145
·
IF 0
Ruize Jiao,Yingyin Wu,Fangcheng Xu,Yan Li,Linchun Mao
Background Nuoshanyao (NSY) is a special species of Chinese yam ( Dioscorea opposita Thunb.) and shows rich functionality and superior nutritional value. The chemical components and structural properties of Nuoshanyao polysaccharide (NSYP) were investigated in his study. Results The molecular weight (Mw) of the major component in the polysaccharide was 23 kDa. NSYP was mainly composed of glucose, mannose, and galactose, and the molar ratio was 36.5:1.63:1. There might be an ordered helical conformation in NSYP, and the surface of NSYP was granular. NSYP exhibited strong scavenging capacity on the DPPH radical and chelating capacity on the ferrous ion in vitro with a rate of 94.94% and 82.49% at 4 mg/mL. Conclusion NSYP with the appropriate molecular weight range and helix structure could possess great antioxidant activity, while monosaccharide compositions may affect the activity. This work supplied important information for the potential application of NSYP in the nutritional and food industries.
研究领域:
食品科学
·
生物化学
·
营养学
✓ 已验证
DOI
ARCHIVES OF INSECT BIOCHEMISTRY AND PHYSIOLOGY
·
2018
·Vol. 99
·期 2
·e21499
·
IF 1.316
Lin Zhu,De-Qing Zou,Zuo-Qing Fan,Na Wang,Ying-Ying Bo,Yu-Qing Zhang,Guang Guo
In this study, a carboxymethyl chitosan derived from silkworm pupa (SP-carboxymethyl chitosan) was prepared. The physical characteristics of the SP chitin, chitosan, and carboxymethyl chitosan were analyzed. The scanning electron microscopy results showed that the surfaces of the samples from SP were more uneven, with more surface fractures compared with those of the reference substance (RS). Thermal analysis, X-ray photoelectron spectroscopy, and Fourier transform infrared spectroscopy analysis showed that the main molecular chain structures of SP samples and RSs had no substantial differences. However, the crystallinity and thermal decomposition temperature of the SP samples were lower compared with those of the RSs. All of these results provide a theoretical basis for the development of applications for the SP-carboxymethyl chitosan.
研究领域:
生物材料学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POLYMER JOURNAL
·
2022
·Vol. 55
·期 1
·13-25
·
IF 3.135
Hongbo Tang,Manxin Wang,Yanping Li,Xiaojun Liu
Octenyl succinate hydroxypropyl acidolysis tamarind gum (OSA-HATG) with a high substitution degree of ester groups was first synthesized using hydroxypropyl acidolysis tamarind gum (HATG) as a raw material, 1-butyl-3-methylimidazolium chloride (ionic liquid) as a solvent, octenyl succinic anhydride (OSA) as an acylating agent, and 4-dimethylamino pyridine (DMAP) as a catalyst. The results showed that OSA-HATG, as a new emulsifier, has good emulsification capacity and stability. The emulsifying capacity of OSA-HATG increased with increasing substitution degree. Acidolysis (acid hydrolysis) and hydroxypropylation were mainly conducted on the large particles of TG. The stretching vibration peaks of the C=O bonds at 1735 cm −1 and C=C bonds at 1654 cm −1 indicated that the acylation of HATG by OSA was successfully accomplished. TG was almost amorphous. The acylation resulted in a reduction in the thermal stability of OSA-HATG but obviously increased the contact angle of OSA-HATG (102.7°). The addition of TG and its derivatives did not improve the setback of potato starch. The acidolysis and hydroxypropylation could swell the TG particles.
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Ming Cai,Hua Zhu,Lei Xu,Jian Wang,Jing Xu,Zhenhao Li,Kai Yang,Jianyong Wu,Peilong Sun
This study was to investigate the antifatigue, prebiotic effects and their relationships to the structure properties of three ethanol precipitated polysaccharides from Dendrobium officinale (EPDO), as EPDO-40, EPDO-60 and EPDO-80. EPDOs with anti-fatigue activity were screened out by forced swimming test, and blood lactic acid (BLA), blood urea nitrogen (BUN), superoxide dismutase (SOD), liver glycogen, muscle glycogen, and intestinal microflora were investigated. Results showed that purified EPDO-60, 277.3 kDa, with a backbone consisted of 4-Man p and 4-Glc p . EPDO-60 had the best anti-fatigue activity, because it could significantly prolong the forced swimming time, as well as down-regulating the levels of BLA and BUN, increasing SOD. Proportions of Bacteroidetes and Firmicutes and abundance of Lactobacillus and Bifidobacterium in gut microflora increased after treated with EPDO-60. Accordingly, EPDO-60 could affect the community structure of gut microflora, leading to promote the balance of oxidation and antioxidation, and accelerated the fatigue metabolism in vivo .
研究领域:
食品科学
·
营养学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Jirong Wang,Chengying Zhao,Yuying Chen,Fengzhang Wang,Liping Feng,Yanqi Wang,Chunhong Li,Yuming Bao,Jinkai Zheng
For many applications as a food additive, the emulsifying properties of commercial pectin are usually need to be upgraded to obtain better stabilization properties, to extend the shelf-life of food products. In this study, a novel method was developed in which pectin was activated by 4-(4,6-dimethoxy-1,3,5-triazin-2-yl)-4-methylmorpholin-4-ium chloride (MMTM) to obtain pectins amidated with different amino acids and then the structural characteristics, emulsifying properties, and structure–property relationships of the resulting modified pectins were systematically explored. MMTM efficiently activated the amidation of pectin with different amino acids. Pectin amidated with alkaline amino acids had the highest degree of amidation (DA), ranging from 13.5% to 24.8%, followed by amidation with neutral (6–11.9%) and acidic (4.5–6.4%) amino acids. The high DA and larger number of hydrophobic groups of pectins amidated with lysine, arginine, histidine, methionine, or phenylalanine resulted in emulsions with a smaller particle size (610.1–907.0 nm) and greater stability than obtained with the original pectin. The thicker adsorption layer resulting from the high-molecular-weight cysteine-amidated pectin accounted for the high stability of the emulsion. These results provide the basis for the development of novel methods for modifying pectin, based on amidation with amino acids, to significantly improve emulsification.
研究领域:
食品科学
·
化学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
MACROMOLECULAR RAPID COMMUNICATIONS
·
2024
·
IF 4.2
Xinwen Xu,Haiming Li,Xing Wang,Haiqiang Shi,Meihong Niu,Yongchao Zhang,Zhiwei Wang,Yanzhu Guo
As the second most abundant biopolymer, lignin remains underutilized in various industrial applications. Various forms of lignin generated from different methods affect its physical and chemical properties to a certain extent. To promote the broader commercial utilization of currently available industrial lignins, lignin sulfonate (SL), kraft lignin (KL), and organosolv lignin (OL) are utilized to partially replace phenol in the synthesis of phenol formaldehyde (PF) adhesives. The impact of lignin production process on the effectiveness of lignin-based phenolic (LPF) adhesives is examined based on the structural analysis of the selected industrial lignin. The results show that OL has more phenolic hydroxyl groups, lower molecular weight, and greater number of reactive sites than the other two types of lignins. The maximum replacement rate of phenol by OL reaches 70% w/w, resulting in organosolv lignin phenolic (OLPF) adhesives with a viscosity of 960 mPa·s, a minimal free formaldehyde content of 0.157%, and a shear strength of 1.84 MPa. It exhibits better performance compared with the other two types of lignin-based adhesives and meets the requirements of national standards.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Nannan Hu,Weihua Qi,Jinying Zhu,Fuyin Zhao,Mingzhu Zheng,Chengbin Zhao,Jiannan Yan,Jingsheng Liu
This work revealed the effects of endogenous proteins on the structural, physicochemical, and digestive properties of starch in corn before and after ripening and explored the binding mechanism of proteins with starch. The microstructure showed that the postharvest ripening process resulted in a thinning of the protein layer on the surface of starch particle. After the removal of protein, the uniformity of the sample surface increased, with tiny pores. The proportion of double helix structure of starch were significantly reduced, while the proportion of amorphous structure and the thickness (d a ) of the amorphous region were significantly increased. The gelatinization enthalpy, gelatinization viscosity value, consistency coefficient, elasticity, and rapid digestibility of starch (RDS) were all significantly increased. Due to the weakening of the interaction between starch (including amylose and amylopectin) and protein in post-ripened corn, the effect of protein removal on the structure and properties of unripened samples was more significant.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MATERIALS RESEARCH INNOVATIONS
·
2015
·
IF 0.83
J. Fu,C. Wei,W. Wang,J. L. Wei,J. Lv
This article describes the preparation of graphene oxide sheet by ball milling of graphite oxide (prepared by modified Hummer's method) using water as the medium. The structure and properties of the graphene oxide sheet samples were characterised by Fourier transform infrared spectroscopy, X-ray diffraction, Raman, X-ray photoelectron spectroscopy and SEM. The results indicated that the alignment of graphite oxide degraded as the duration of ball milling increased. The graphite oxide was completely exfoliated after being ball-milled for 30 h and graphene oxide sheet were obtained. Also, it was found that the oxygen-containing functional groups such as carbonyl and epoxy groups on the surface of graphene oxide sheet could be effectively removed by ball milling through its mechanochemical effect. In summary, the proposed ball milling method is a facile and effective method for graphene oxide sheet preparation.
研究领域:
材料科学
·
化学工程
✓ 已验证
DOI
高影响因子
INORGANIC CHEMISTRY
·
2021
·
IF 5.165
Xue-Zhen Zhang,Xiao-Feng Wang,Wei-Hui Fang,Jian Zhang
Aluminum is an important component for luminescence. However, the fluorescent aluminum complex with unambiguous structural information is still limited. Herein, we report a series of fluorescence aluminum oxo clusters (AlOCs). By introducing an additional coordination site to the aromatic conjugation ligand, cluster nuclearity increment and fluorescence variation are observed. Al8(OH)2(μ4-O)2(1-NA)2(OEt)16 (AlOC-41, 1-NA = 1-naphthoic acid, OEt = ethanol) is made up of two tetrahedral subunits. By introducing an additional coordination site to the aromatic conjugation ligand, we isolate a high nuclearity compound Al10(μ3-O)2(3-HNA)2(OEt)22 (AlOC-47, 3-HNA = 3-hydroxy-2-naphthoic acid). Correspondingly, their luminescence performance is different (blue fluorescence in AlOC-41 and green in AlOC-47). Present herein is a platform to illustrate the relationship between synthesis, structure, and fluorescence properties.
研究领域:
化学
·
材料科学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2015
·
IF 3.391
Feng Zeng,Qun-yu Gao,Zhong Han,Xin-an Zeng,Shu-juan Yu
Waxy rice starch was subjected to pulsed electric field (PEF) treatment at intensity of 30, 40 and 50 kV cm −1 . The impact of PEF treatment on the granular morphology, molecular weight, semi-crystalline structure, thermal properties, and digestibility were investigated. The micrographs suggested that electric energy could act on the granule structure of starch granule, especially at high intensity of 50 kV cm −1 . Gelatinization onset temperature, peak temperature, conclusion temperature and enthalpy value of PEF treated starches were lower than that of native starch. The 9 nm lamellar peak of PEF treated starches decreased as revealed by small angle X-ray scattering. The relative crystallinity of treated starches decreased as the increase of electric field intensity. Increased rapidly digestible starch level and decreased slowly digestible starch level was found on PEF treated starches. These results would imply that PEF treatment induced structural changes in waxy rice starch significantly affected its digestibility.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Shuifang Mao,Yanming Ren,Xingqian Ye,Xiangli Kong,Jinhu Tian
The effects of ferulic acid (FA), protocatechuic acid (PA), and gallic acid (GA) on the physicochemical characteristics, structural properties, and in vitro digestion of gelatinized potato starch (PS) were investigated. Rapid viscosity analysis revealed that the gelatinized viscosity parameters of PS decreased after complexing with different phenolic acids. Dynamic rheology results showed that phenolic acids could reduce the values of G′ and G″ of PS-phenolic acid complexes, demonstrating that the addition of phenolic acids weakened the viscoelasticity of starch gel. Fourier-transform infrared spectra and X-ray diffraction results elucidated that phenolic acids primarily reduced the degree of short-range ordered structure of starch through non-covalent interactions. The decrease in thermal stability and the more porous microstructure of the complexes confirmed that phenolic acids could interfere with the gel structure of the starch. The addition of different phenolic acids decreased the rapidly digestible starch (RDS) content and increased the resistant starch (RS) content, with GA exhibiting the best inhibitory capacity on starch in vitro digestibility, which might be associated with the number of hydroxy groups in phenolic acids. These results revealed that phenolic acids could affect the physicochemical characteristics of PS and regulate its digestion and might be a potential choice for producing slow digestibility starch foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2024
·
IF 3.9
Xiaojun Hu,Yajuan Wang,Dan Qiu,Li He
In this study, the structure and functional properties of prolamins extracted from sorghum, rye, oat, barley and amaranth was systematic compared with commercial zein, e.g. secondary structure, electrophoresis profiles, sulfhydryl and disulfide content, surface hydrophobicity, emulsifying property and thermal stability. Kafirin and amaranth prolamin (AP) possessed much more ordered secondary structure. The conformation of hordein was more unfolded than other prolamins. Commercial zein possessed more tryptophan residues, while stronger polarity was observed in secalin, AP and avenin. As for the functionality, better emulsion activity and stability was found in avanin. Kafirin had the lowest denaturation temperature but highest enthalpy, which may be due to its lowest amount of β-turn and random coil. Stronger hydrophobicity was found with kafirin and AP, which was a positive correlation with oil holding capacity and emulsifying properties based on the principal component analysis. The findings provide some theoretical foundation in selecting desired prolamin to achieve more appropriate functional application.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）