作者机构：
[Xiao, Huaxi; Liu, Gao-Qiang; Lin, Qinlu] Cent S Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.;[Xiao, Huaxi; Lin, Qinlu] Cent S Univ Forestry & Technol, Fac Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.;[Liu, Gao-Qiang] Cent S Univ Forestry & Technol, Coll Life Sci & Technol, Changsha 410004, Hunan, Peoples R China.;[Yu, Fengxiang] Hunan Biol Electromech Polytech, Dept Food Sci & Technol, Changsha 410127, Hunan, Peoples R China.
通讯机构：
[Liu, Gao-Qiang] C;Cent S Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.
关键词：
black tea polyphenol extract;rice starch;maize starch;potato starch;retrogradation
摘要：
The effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources were studied using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). DSC analysis shows that the gelatinization temperature of maize starch and starches from different rice varieties increased with increasing BTPE level. After storage at 4 degrees C, BTPE at a concentration of 15% markedly retarded the retrogradation of maize starch and starches from different rice varieties. Native maize starch and starches from different rice varieties showed typical A-type X-ray diffraction patterns, while native potato starch showed a typical B-type X-ray diffraction pattern. Adding BTPE significantly affected the crystalline region and intensities of X-ray diffraction peaks of maize and rice starch granules. It is concluded that adding BTPE markedly inhibits the retrogradation of maize starch and starches from different rice varieties, but has no significant influence on the gelatinization and retrogradation characteristics of potato starch.
摘要：
The physical and chemical properties of the flours, starches, and modified starches of indica rice and japonica rice were investigated in this paper. Results showed that the swelling powers of flour, starch, and phosphate starch [substitution degree (DS)=0.065] of japonica rice were significantly higher than those (DS=0.065) of indica rice. The transmittance of modified starches was highest; and that of flours was lowest. The pasting property investigated with rapid visco analyzer (RVA) indicated that the peak viscosity and breakdown value of paste with high swelling power were high. Furthermore, the effect of protein and amylose content on pasting property were investigated. The results of rheological properties determined using rheological rheometer showed that at the same temperature, the storage modulus (G') of flour, starch, and modified starch of indica rice was higher than that of japonica rice. For each variety, the G' of flour was the highest, while the G' of modified starch was the lowest.
期刊：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2011年46(6):1194-1200 ISSN：0950-5423
通讯作者：
Zhao, Jian
作者机构：
[Liu, Xing; Xiao, Huaxi; Yu, Fengxiang; Li, Lihui; Cheng, Xiangxu; Lin, Qinlu] Ctr S Univ Forestry & Technol, Fac Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.;[Zhao, Jian] Univ New S Wales, Sch Chem Engn, Sydney, NSW 2052, Australia.;[Lin, Qinlu] Ctr S Univ Forestry & Technol, Core Facil Biotechnol, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Zhao, Jian] U;Univ New S Wales, Sch Chem Engn, Sydney, NSW 2052, Australia.
关键词：
ALPHA-AMYLASES;AMYLASES;GLYCOSIDASES;ISOMALTOOLIGOSACCHARIDES;NEOPULLULANASES;OLIGOSACCHARIDES;RICE;RICE STARCH;STARCH;STARCH SYRUPS;SUGAR SYRUPS;Sugars;syrups and starches;Starch and starch-derived syrups
摘要：
Aims & ScopeThe development of new anticancer agents is one of the most rapidly changing aspects of cancer research. Investigational New Drugs provides a forum for the rapid dissemination of information on new anticancer agents. The papers published are of interest to the medical chemist, toxicologist, pharmacist, pharmacologist, biostatistician and clinical oncologist. Investigational New Drugs provides the fastest possible publication of new discoveries and results for the whole community of scientists developing anticancer agents. Each issue contains original articles dealing with anticancer drug development. Other sections are devoted to invited review articles and letters to the editor. The journal also affords the opportunity to publish the proceedings of special workshops and symposia devoted to the development of new anticancer agents. Provided they add to the understanding of the investigational agents, the journal is not adverse to publishing clinical trials with negative results. Investigational New Drugs cuts across all the usual lines or subdisciplines, providing a locus for the presentation of relevant investigations and the discussion of critical questions appropriate to the entire field of new anticancer drug development. Coverage in the Journals@Ovid database begins with the 15(1) 1997 issue.
期刊：
Journal of Medicinal Plants Research,2011年5(17):4298-4303 ISSN：1996-0875
通讯作者：
Lin, Qinlu
作者机构：
[Xiao, Huaxi; Wu, Yue; Wu, Wei; Fu, Xiangjin; Liu, Gao-Qiang; Lin, Qinlu] Cent S Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.;[Xiao, Huaxi; Fu, Xiangjin; Liu, Gao-Qiang; Lin, Qinlu] Cent S Univ Forestry & Technol, Coll Life Sci & Technol, Hunan Prov Key Lab Forestry Biotechnol, Changsha 410004, Hunan, Peoples R China.;[Tian, Wei] Hunan Agr Univ, Dept Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Lin, Qinlu] C;Cent S Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.
关键词：
Green tea polyphenols;rice starch;gelatinization;retrogradation;differential scanning calorimetry;X-ray diffraction
摘要：
The effect of green tea polyphenols (GTP) on the property of rice starch was investigated. 0, 5, 10 and 15% of GTP (based on rice starch weight) was added to rice starches with high (HAC), intermediate (IAC) and low (LAC) amylose contents, respectively. The gelatinization and retrogradation properties of rice starches with different amylose content containing different levels of GTP were analyzed by differential scanning calorimetry (DSC). The results exhibited that GTP could retard retrogradation of the three rice starches, which was further proved by X-ray diffraction investigation. In the DSC analysis, the temperature and enthalpy of starches gelatinization decreased with the concentration of GTP increasing. After storage at 4 degrees C for 20 days, retrogradation enthalpy (Delta H-ret) for all rice starches with different levels GTP began to appear, and the Delta H-ret and degree of retrogradation (DR%) of the three rice starches significantly decreased with the increased level of GTP. The X-ray diffractogram indicate that all the three gelatinized rice starch gels showed B-type X-ray diffraction patterns, and the B-type X-ray diffraction patterns gradually disappeared with the concentration of GTP increasing.
期刊：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2011年46(9):1891-1897 ISSN：0950-5423
通讯作者：
Wu, Wei
作者机构：
[Xiao, Huaxi; Wu, Wei; Lin, Qinlu] Cent S Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.;[Hua, Yufei] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China.;[Wu, Wei] Cent S Univ Forestry & Technol, Coll Food Sci & Engn, 498 S Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Wu, Wei] C;Cent S Univ Forestry & Technol, Coll Food Sci & Engn, 498 S Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
关键词：
Aggregation;gelation;peroxyl radical;protein oxidation;soy protein
摘要：
Effects of protein oxidation on thermal aggregation and gel properties of soy protein by 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-derived peroxyl radicals were investigated in this article. Incubation of soy protein to increase concentration of AAPH resulted in a decrease in particle size and content of thermal aggregates during thermal-induced denaturation. Protein oxidation resulted in a decrease in water-holding capacity (WHC), gel hardness and gel strength of soy protein gel. An increase in coarseness and interstice of the gel network was accompanied by uneven distribution of interstice as extent of oxidation of soy protein increased. A decrease in disulphide content and formation of oxidation aggregates in the process of oxidative modification were contributed to the decline of particle size and content of thermal aggregates during thermal-induced denaturation, leading to a decrease in WHC, gel hardness and gel strength of soy protein gel.
