Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features
作者:
Li, Nannan;Zhang, Binjia* ;Zhao, Siming* ;Niu, Meng;Jia, Caihua;...
期刊:
International Journal of Biological Macromolecules ,2019年121:882-888 ISSN:0141-8130
通讯作者:
Zhang, Binjia;Zhao, Siming
作者机构:
[Zhang, Binjia; Zhao, Siming; Niu, Meng; Huang, Qilin; Jia, Caihua; Li, Nannan] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China.;[Liu, Yejia; Lin, Qinlu] Ctr South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & Byprod Deep Proc, Changsha 410004, Hunan, Peoples R China.
通讯机构:
[Zhang, BJ; Zhao, SM] H;Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China.
关键词:
Rice structure;Fermentation;Physicochemical features
摘要:
With screening of Lactobacillus fermentum M9 and Candida santamanae Yll from a natural fermentation broth (Jinjian) for rice noodle production, this work concerns how fermentation with M9:Y11 suspensions of different volume ratios affects the texture and sensory features of rice noodles. The M9:Y11 strains regulated rice structures and thus the physicochemical features of rice noodles. In particular, 5:5 and 8:2 v/v M9:Y11 strains endowed rice noodles with better texture and sensory performance than did Jinjian. The underlying mechanism regarding evolutions in rice noodle properties was discussed from a rice structural view. Specifically, the fermentation disrupted rice ordered structures (e.g., starch crystallites) and broke starch granules, which was preferable for the swelling and molecule leaching of rice noodle matrixes with enhanced molecule interactions. Such noodle matrixes were robust to resist imposed force, thus exhibiting increased hardness, chewiness and mouthfeel. More interestingly, the 5:5 and 8:2 v/v M9:Y11 strains less prominently altered starch granule integrity, contributing to increasing hardness, chewiness and mouthfeel of rice noodles associated with robustness of swollen granule shell within rice gel matrixes. These two ratios of M9:Y11 strains also improved the color, aroma and taste for rice noodles. (C) 2018 Elsevier B.V. All rights reserved.
语种:
英文
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A mitochondrion-targeting turn-on fluorescent probe detection of endogenous hydroxyl radicals in living cells and zebrafish
作者:
Yuan, Gangqiang;Ding, Haiyuan;Sun, Hongyan;Zhou, Liyi* ;Lin, Qinlu
期刊:
Sensors and Actuators B-Chemical ,2019年296:126706 ISSN:0925-4005
通讯作者:
Zhou, Liyi
作者机构:
[Yuan, Gangqiang; Zhou, Liyi; Ding, Haiyuan; Lin, Qinlu] Cent South Univ Forestry & Technol, Natl Engn Lab Deep Proc Rice & Byprod, Hunan Key Lab Grain Oil Deep Proc & Qual Control, Coll Food Sci & Engn,Hunan Key Lab Proc Food Spec, Changsha 410004, Hunan, Peoples R China.;[Sun, Hongyan] City Univ Hong Kong, Dept Chem, Kowloon, 83 Tat Chee Ave, Hong Kong, Peoples R China.;[Sun, Hongyan] City Univ Hong Kong, Ctr Super Diamond & Adv Films COSDAF, Kowloon, 83 Tat Chee Ave, Hong Kong, Peoples R China.;[Sun, Hongyan] City Univ Hong Kong, Shenzhen Res Inst, Biotech & Hlth Ctr, Key Lab Biochip Technol, Shenzhen 518057, Peoples R China.
通讯机构:
[Zhou, Liyi] C;Cent South Univ Forestry & Technol, Natl Engn Lab Deep Proc Rice & Byprod, Hunan Key Lab Grain Oil Deep Proc & Qual Control, Coll Food Sci & Engn,Hunan Key Lab Proc Food Spec, Changsha 410004, Hunan, Peoples R China.
关键词:
Hydroxyl radical (center dot OH);Mitochondrion-targeting;Fluorescent probe;Bioimaging;Zebrafish
摘要:
Detection and imaging of hydroxyl radical (center dot OH) with high sensitivity and selectivity in biological systems is of great importance in evaluating the role of center dot OH plays in the physiological and pathological processes. Herein, a novel mitochondrion-targeting turn-on fluorescent probe RThy, has been developed to detect center dot OH in living cells and zebrafish. Probe's turn on mechanism is based on the cleavage of azo-bond by center dot OH. In RThy sensing system, possessing two groups: a lipophilic cation as a targeting-group, and an azo group acts not only as a quenching-group for tunable light absorption but also as recognizing-group of center dot OH. In the absence of center dot OH, almost non-fluorescence emission at 550 nm was observed. However, after reaction with center dot OH, bright fluorescence emission at 550 nm gradually increased with the continuous addition of center dot OH, displaying (similar to)50 folds fluorescence intensity enhancements and a quite low detection limit of 8 nM. The selectivity test showed RThy exhibits excellent selectivity toward center dot OH among all the ROS/RNS species tested. Furthermore, the probe has been successfully employed for imaging center dot OH in living cells and zebrafish, thus demonstrating RThy as a useful tool for studying center dot OH in practical sample application, and providing powerful theoretical basis and technical support for investigation of the interaction center dot OH with physiological and pathology.
语种:
英文
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花生肽亚铁稳定性及胃肠仿生消化行为研究
作者:
肖怀秋;李玉珍;林亲录;赵谋明;刘军;...
期刊:
中国油脂 ,2019年44(11):29-33 ISSN:1003-7969
作者机构:
湖南化工职业技术学院制药与生物工程学院;华南理工大学食品科学与工程学院;中南林业科技大学食品科学与工程学院;[姜明姣] 湖南中威制药有限公司;[刘军; 肖怀秋; 李玉珍; 周全] 制药与生物工程学院
关键词:
花生肽亚铁;配位螯合;胃肠仿生消化;仿生消化行为;花生肽
摘要:
为研究花生肽亚铁口服后的人胃肠仿生消化行为及降解规律,以不同相对分子质量(< 1.0 kDa、1.0~ 3.0 kDa、> 3.0 kDa)的花生肽为载体,以氯化亚铁为配体,分别制备L- PPC、M- PPC和H- PPC,考察了其稳定性和胃肠消化耐受性。研究表明: L- PPC比M- PPC和H- PPC具有更好的pH稳定性且存在极显著差异(p < 0.01),H- PPC的pH稳定性最差; H- PPC热耐受性最差,特别是温度超过50℃后,亚铁螯合率低于50%,与L- PPC和M- PPC有极显著差异(p < 0.01), L- PPC热耐受性最好; L- PPC胃酸耐受性明显高于M- PPC和H- PPC,胃仿生消化30 min,L- PPC和M- PPC亚铁螯合率差异不显著(p > 0.05),与H- PPC差异极显著(p < 0.01);胃仿生消化90 min和120 min时,M- PPC和H- PPC的亚铁螯合率分别为(71.83%± 1.32)%、(56.61± 1.16)%和(61.46± 1.25)%、(53.90± 1.33)%;胃仿生消化120 min时,L- PPC、M- PPC和H- PPC相对于胃仿生消化30 min,亚铁螯合率残存率分别为91.15%、69.05%和74.10%。M- PPC和H- PPC经十二指肠仿生消化60 min时,亚铁螯合率分别下降至(57.93± 0.83)%、(45.65± 0.87)%,再经小肠仿生消化180 min,亚铁螯合率分别下降至(38.42± 0.85)%、(18.34± 0.72)%,与L- PPC差异极显著(p < 0.01),L- PPC具有较好的肠耐受性,H- PPC肠耐受性最差。结果说明,L- PPC相比M- PPC和H- PPC具有更优良的pH稳定性、热耐受性和胃肠消化耐受性。
语种:
中文
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冷榨花生粕蛋白胨质量分析及其在枯草芽胞杆菌增殖中的应用
作者:
肖怀秋;李玉珍;林亲录;刘军;姜明姣
期刊:
生物资源 ,2019年41(05):419-425 ISSN:2096-3491
作者机构:
湖南化工职业技术学院制药与生物工程学院,湖南株洲412000;湖南中威制药有限公司,湖南株洲412000;湖南化工职业技术学院制药与生物工程学院,湖南株洲,412000;中南林业科技大学食品科学与工程学院,湖南长沙,410004;湖南中威制药有限公司,湖南株洲,412000
关键词:
冷榨花生粕;蛋白胨;枯草芽胞杆菌;微生物增殖培养
摘要:
为降低微生物培养基制备成本和实现冷榨花生粕蛋白质的深加工,本试验以双酶协同酶解(胃蛋白酶+碱性蛋白酶)冷榨花生粕蛋白质制备植物蛋白胨,从一般性状检查和化学指标两个方面对冷榨花生粕蛋白胨进行了质量分析.参考《微生物培养基的制造与应用》和《中国生物制品主要原辅材料质控标准》对蛋白胨进行了质量评价,并以枯草芽胞杆菌为试验菌进行了冷榨花生粕蛋白胨对细菌的增殖培养试验以评价其质量优劣.结果 表明,双酶协同酶解制备得到的冷榨花生粕蛋白胨各项指标均满足生化蛋白胨的质量标准,与标准蛋白胨(胰蛋白胨)的对照试验发现两者差异不显著(p>0.05),冷榨花生粕蛋白胨可完全替代胰蛋白胨用于枯草芽胞杆菌的增殖培养.
语种:
中文
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Enzymatic Preparation of Peptone from Cold-Pressed Peanut Meal and Its Application in Microbial Culture
作者:
肖怀秋;李玉珍;林亲录;刘军;兰立新
期刊:
食品科学 ,2019年40(24):157-166 ISSN:1002-6630
作者机构:
湖南化工职业技术学院制药与生物工程学院,湖南株洲 412004;中南林业科技大学食品科学与工程学院,湖南长沙 410004
关键词:
冷榨花生粕;蛋白胨替代品;协同酶解;微生物增殖培养
摘要:
为探讨冷榨花生粕蛋白质酶法制备蛋白胨替代商用蛋白胨的可行性,将冷榨花生粕用胃蛋白酶与碱性蛋白酶进行双酶协同水解制备冷榨花生粕蛋白水解物(也称为冷榨花生粕蛋白胨),并分析其分子质量分布、化学组分分析及氨基酸组成。研究发现,经双酶协同水解后的冷榨花生粕蛋白胨主要由小于5.0 kDa的肽段组成,富含丙氨酸、精氨酸、天冬氨酸、半胱氨酸等氨基酸,特别是谷氨酸含量较高。微生物增殖培养实验结果表明,大肠杆菌在冷榨花生粕蛋白胨培养基中培养8 h后比牛肉膏蛋白胨中生长情况好;枯草芽孢杆菌在冷榨花生粕蛋白胨培养基中比LB培养基中有较长的滞后期,但培养8 h后,生长情况比LB培养基更好;大肠杆菌和枯草芽孢杆菌在冷榨花生粕蛋白胨培养基和对照培养基中pH值变化差异不显著(P>0.05);干酪乳杆菌在冷榨花生粕蛋白胨培养基和MRS培养基中生长情况有显著差异(P<0.05);金黄色葡萄球菌在冷榨花生粕培养基中与对照培养基生长差异不显著(P>0.05);酿酒酵母在冷榨花生粕培养基中与对照生长有类似的生长曲线与pH值变化趋势;米曲霉在冷榨花生粕培养基中与对照培养生长无显著差异(P>0.05)。结果表明,冷榨花生粕蛋白胨在替代商用蛋白胨用于微生物的增殖培养应用中具有很好的潜力。
语种:
中文
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Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage
作者:
Li, Nannan;Cai, Zexi;Guo, Yan;Xu, Tong;Qiao, Dongling;...
期刊:
Food Chemistry ,2019年295:475-483 ISSN:0308-8146
通讯作者:
Zhang, Binjia
作者机构:
[Cai, Zexi; Guo, Yan; Niu, Meng; Xu, Tong; Zhang, Binjia; Huang, Qilin; Jia, Caihua; Li, Nannan; Zhao, Siming] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Grp Cereals & Oils Proc,Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China.;[Qiao, Dongling] Hubei Univ Technol, Sch Food & Biol Engn, Glyn O Phillips Hydrocolloid Res Ctr HBUT, Wuhan 430068, Hubei, Peoples R China.;[Lin, Lizhong; Zhang, Binjia] Jinjian Cereals Ind Co Ltd, Changde 415000, Peoples R China.;[Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.
通讯机构:
[Zhang, Binjia] H;Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Grp Cereals & Oils Proc,Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China.
关键词:
Digestion feature;Hierarchical structure;Microwave cooking;Starch
摘要:
By inspecting starch hierarchical structural evolutions, this work explores how microwave cooking with storage tailors the slowly digestible features of indica (IRS) and waxy (WRS) rice starches. Particularly, relative to conventional cooking-storage, the microwave treatment especially at high powers (8 and 10 W/g) increased the molecular orders (crystallites) and periodic amorphous-crystalline structures. Such changes facilitated the formation of domains with intermediately-densely packed starch chains, being modestly accessible to the diffusion, absorption and catalysis of enzymes and dominantly showing slowly digestible features. Consistently, the microwave processed starches showed a higher SDS (slowly digestible starch) level and a lower digestion rate. This microwave-enhanced SDS generation became more prominent for IRS, and the treated IRS at 10 W/g showed the highest SDS content (ca. 54%). This is related to the enhanced reassembly of glucan chains into ordered/semicrystalline structures and the formation of slowly digestible domains as induced by the increase of amylose molecules. © 2019 Elsevier Ltd
语种:
英文
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Multi-scale structure and pasting/digestion features of yam bean tuber starches.
作者:
Qiao, Dongling;Tu, Wenyao;Liao, Anping;Li, Nannan;Zhang, Binjia* ;...
期刊:
Carbohydrate Polymers ,2019年213:199-207 ISSN:0144-8617
通讯作者:
Zhang, Binjia
作者机构:
[Qiao, Dongling; Jiang, Fatang; Tu, Wenyao] Hubei Univ Technol, Sch Food & Biol Engn, Glyn O Phillips Hydrocolloid Res Ctr HBUT, Wuhan 430068, Hubei, Peoples R China.;[Liao, Anping; Zhong, Lei] Guangxi Univ Nationalities, Dept Chem Engn, Guangxi Key Lab Cultivat Base Polysaccharide Mat, Nanning 530008, Peoples R China.;[Zhang, Binjia; Li, Nannan; Zhao, Siming] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Grp Cereals & Oils Proc,Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China.;[Zhang, Liang] Yangzhou Univ, Sch Food Sci & Engn, Yangzhou 225127, Jiangsu, Peoples R China.;[Lin, Qinlu] Cent South Univ Forestry & Technol, Natl Engn Lab Rice & Byprod Deep Proc, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.
通讯机构:
[Zhang, Binjia] H;[Zhang, Binjia] J;Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Grp Cereals & Oils Proc,Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China.;Jinjian Cereals Ind Co Ltd, Changde 415000, Peoples R China.
关键词:
Multi-scale;Physicochemical features;Starch (PubChem CID: 24836924);Structure;Water (PubChem CID: 962);Yam bean tuber starch
摘要:
This work discloses the multi-scale structure and pasting/digestion behaviors of yam bean tuber starches (YB-GD and YB-SC). Compared to potato starch, YB starches exhibited varied pasting/digestion features that were understood from a multi-scale structural view. Especially, YB starches showed relatively polydisperse lamellae, less perfect crystallites, and fewer amylose molecules. These features should reduce the bulk density of starch chain packing, and could facilitate the water or enzyme diffusion in starch matrixes. Consistently, not only was starch's resistance to hydrothermal effects weakened (shown by reduced pasting temperature), but also the enzyme absorption to starch chains and the subsequent hydrolysis events were accelerated. Furthermore, YB starch molecules had more short chains, which played roles in reducing the paste viscosity along with the reduced granule size and in enhancing the paste stabilities during heating and cooling. Also, those molecular features tended to speed up the enzyme diffusion and digestion events. © 2019 Elsevier Ltd
语种:
英文
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Designing soluble soybean polysaccharides-based nanoparticles to improve sustained antimicrobial activity of nisin.
作者:
Luo, Lijuan;Wu, Ying;Liu, Chun* ;Huang, Liang;Zou, Yuan;...
期刊:
Carbohydrate Polymers ,2019年225:115251 ISSN:0144-8617
通讯作者:
Liu, Chun;Lin, Qinlu
作者机构:
[Huang, Liang; Liu, Chun; Luo, Lijuan; Wu, Ying; Lin, Qinlu; Liu, C] Ctr South Univ Forestry & Technol, Sch Food Sci & Engn, Hunan Key Lab Processed Food Special Med Purpose, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.;[Zou, Yuan] South China Agr Univ, Sch Food Sci, Guangzhou 510642, Guangdong, Peoples R China.;[Shen, Yingbin] Guangzhou Univ, Sch Life Sci, Guangzhou 510006, Guangdong, Peoples R China.
通讯机构:
[Liu, C; Lin, Q] C;Ctr South Univ Forestry & Technol, Sch Food Sci & Engn, Hunan Key Lab Processed Food Special Med Purpose, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.
关键词:
Acetic acid (PubChem CID: 176);HCl (PubChem CID: 313);NaOH (PubChem CID: 14798);Nanoparticles;Nisin;Phosphate tungsten acid (PubChem CID: 132493947);Soluble soybean polysaccharides;Sustained antimicrobial activity;Sustained release
摘要:
Nisin is a natural antimicrobial agent and food-grade material, while the poor stability and short duration of antimicrobial activity limit its widespread use in the food industry. In the present work, soluble soybean polysaccharide (SSPS)-based nanoparticles have been developed to improve the stability and sustained antimicrobial activity of nisin. The encapsulation efficiency (EE) of nisin-loaded SSPS nanoparticles (Nisin-SSPS-NPs) prepared under the optimized conditions can be up to 99.8%, and the particle size is about 112 nm. The formation of Nisin-SSPS-NPs was mainly mediated by the electrostatic interactions and hydrogen bonding, which was evidenced by the results of zeta potential and Fourier Transform infrared spectroscopy (FTIR). Agar diffusion assay exhibited that Nisin-SSPS-NPs had confirmed antimicrobial activity against Gram-positive bacteria, such as Listeria monocytogenes, Bacillus subtilis, and Staphylococcus aureus. The sustained release of nisin in Nisin-SSPS-NPs endows nisin with a long-lasting antimicrobial activity, which increases the shelf-life of the fresh tomato juice. © 2019 Elsevier Ltd
语种:
英文
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Enhancement of Monascus pigment productivity via a simultaneous fermentation process and separation system using immobilized-cell fermentation
作者:
Liu, Jun;Guo, Ting;Luo, Yunchuan;Chai, Xueying;Wu, Jingyan;...
期刊:
Bioresource Technology ,2019年272:552-560 ISSN:0960-8524
通讯作者:
Lin, Qinlu
作者机构:
[Luo, Feijun; Guo, Ting; Wu, Jingyan; Chai, Xueying; Zhao, Wen; Liu, Jun; Luo, Yunchuan; Lin, Qinlu] Cent South Univ Forestry & Technol, Hunan Key Lab Grain Oil Deep Proc & Qual Control, Hunan Key Lab Processed Food Special Med Purpose, Natl Engn Lab Deep Proc Rice & Byprod,Coll Food S, Changsha 410004, Hunan, Peoples R China.;[Jiao, Pengfei] Nanyang Normal Univ, Sch Life Sci & Technol, 1638 Wolong Rd, Nanyang 473061, Henan, Peoples R China.
通讯机构:
[Lin, Qinlu] C;Cent South Univ Forestry & Technol, Hunan Key Lab Grain Oil Deep Proc & Qual Control, Hunan Key Lab Processed Food Special Med Purpose, Natl Engn Lab Deep Proc Rice & Byprod,Coll Food S, Changsha 410004, Hunan, Peoples R China.
关键词:
Immobilized-cells;Monascus pigments;Response surface methodology;Simultaneous fermentation process and separation
摘要:
A mutant Monascus purpureus strain, M183, which produced monascus pigments (MPs) at 8460 U/g via solid-state batch-fermentation, was generated using the atmospheric and room temperature plasma (ARTP) mutation system. The optimal glucose concentration (80 g/L) in traditional fermentation media that yielded the highest MPs productivity was determined. Response surface methodology (RSM) was applied to maximize MPs production using liquid-state batch-fermentation. Under optimal conditions (0.58 g/L MgSO4·7H2O, 0.02 g/L ZnSO4·7H2O, 0.02 g/L FeSO4·7H2O and 4.85 g/L NH4NO3), 207.67 U/mL of MPs were produced with 98.12% validity based on the predicted value. Extracellular MPs production increased significantly to 35.52 U/mL, compared to 14.19 U/mL of the original strain, M. purpureus LQ-6. M. purpureus spores immobilized in sodium alginate were studied. A simultaneous fermentation and separation system was established for MPs using the novel absorption resin LX300C to enhance production efficiency of extracellular MPs. © 2018 Elsevier Ltd
语种:
英文
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复合菌发酵米乳饮料的配方优化及其储藏品质变化
作者:
赵慧;薛冰莹;贾才华;张宾佳;牛猛;...
期刊:
食品工业科技 ,2019年(06):223-229 ISSN:1002-0306
作者机构:
1. 华中农业大学食品科技学院;2. 中南林业科技大学稻谷及副产物深加工国家工程实验室
关键词:
米乳饮料;复合菌;配方优化;稳定性;储藏品质
摘要:
以米粉和脱脂乳为主要原料,基于发酵米乳复配菌株适宜配比的优化,研究米乳饮料的配方及其储藏品质。比较商用酸奶发酵剂(保加利亚乳杆菌和嗜热链球菌)和植物乳杆菌ZSM-002在米乳中的发酵特性,确定发酵米乳复配菌株适宜配比;通过单因素和正交试验优化米乳饮料配方(米水比、脱脂乳加量、白砂糖加量、菌接种量、发酵时间和发酵温度);采用均匀设计试验,通过考察离心沉淀率确定复配稳定剂配比;最终研究优化米乳饮料的储藏品质。结果表明,商用酸奶发酵剂和植物乳杆菌ZSM-002以3∶2复配效果较好;优化的米乳饮料配方为:米水比1∶10 (g/mL)、复合菌3%、脱脂乳10%、白砂糖9%、复合稳定剂0.2%(海藻酸丙二醇酯60%,蔗糖脂肪酸酯0.2%,果胶38%,黄原胶1.8%),37℃发酵10 h,此条件下发酵米乳饮料的离心沉淀率为2.25%,滴定酸度为(17.03±0.92)°T,活菌数为(8.53±0.08) lg (cfu/mL),感官评分为(8.83±0.20)分;在4℃条件下储藏7 d后,其酸度为(34.2±1.56)°T,活菌数为(7.44±0.12) lg (cfu/mL),满足乳酸菌饮料益生菌存活数达到106cfu/mL标准,制作的米乳饮料口感黏稠,有柔和的乳酸风味。
语种:
中文
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Disruption of the Ergosterol Biosynthetic Pathway Results in Increased Membrane Permeability, Causing Overproduction and Secretion of Extracellular Monascus Pigments in Submerged Fermentation
作者:
Liu, Jun;Chai, Xueying;Guo, Ting;Wu, Jingyan;Yang, Pengpeng;...
期刊:
Journal of Agricultural and Food Chemistry ,2019年67(49):13673-13683 ISSN:0021-8561
通讯作者:
Ling, Qinlu
作者机构:
[Dong, Jie; Guo, Ting; Wu, Jingyan; Zhao, Hui; Chai, Xueying; Bai, Jie; Zhao, Wen; Ling, Qinlu; Liu, Jun; Luo, Yunchuan; Nkechi, Omeoga] Cent South Univ Forestry & Technol, Hunan Key Lab Proc Food Special Med Purpose, Hunan Key Lab Grain Oil Deep Proc & Qual Control, Natl Engn Lab Deep Proc Rice & Byprod,Coll Food S, Changsha 410004, Hunan, Peoples R China.;[Yang, Pengpeng] Nanjing Tech Univ, Coll Biotechnol & Pharmaceut Engn, 30 Puzhu South Rd, Nanjing 211816, Jiangsu, Peoples R China.
通讯机构:
[Ling, Qinlu] C;Cent South Univ Forestry & Technol, Hunan Key Lab Proc Food Special Med Purpose, Hunan Key Lab Grain Oil Deep Proc & Qual Control, Natl Engn Lab Deep Proc Rice & Byprod,Coll Food S, Changsha 410004, Hunan, Peoples R China.
关键词:
Monascus purpureus;ergosterol;membrane permeability;secretion mechanism
摘要:
Because Monascus pigments (MPs) predominantly accumulate in the cytoplasm during submerged fermentation, many biotechnologies are applied to enhance the production of extracellular MPs (exMPs) to reduce the downstream processing costs. In this study, the genes monascus_7017 and monascus_8018, identified as ERG4 genes, were knocked out to disrupt the ergosterol biosynthetic pathway and enhance the production of exMPs in Monascus purpureus LQ-6. Double-deletion of EGR4 in M. purpureus LQ-6 reduced ergosterol concentration by 57.14% and enhanced exMP production 2.06-fold. In addition, integrated transcriptomic and proteomic analyses were performed to elucidate the transmembrane secretion mechanism of exMPs based on the relationship between ergosterol synthesis and membrane permeability, which revealed that several metabolic pathways were noticeably dynamic, including fatty acid degradation, amino acid metabolism, energy metabolism, carbohydrate metabolism, and transport. These findings therefore clarified the secretion mechanism of exMPs and provide a novel strategy for further enhancement of exMP production in submerged fermentation.
语种:
英文
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Preservation mechanism of high concentration carbon dioxide controlled atmosphere for paddy rice storage based on quality analyses and molecular modeling tools
作者:
Sun, Shuguo;Li, Beiping;Yang, Tao;Luo, Feijun;Zhao, Juanhong;...
期刊:
Journal of Cereal Science ,2019年85:279-285 ISSN:0733-5210
通讯作者:
Lin, Qinlu
作者机构:
[Luo, Feijun; Yang, Tao; Zhao, Juanhong; Cao, Jianzhong; Li, Beiping; Sun, Shuguo; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Deep Proc Rice & Byprod, Changsha 410004, Hunan, Peoples R China.;[Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.
通讯机构:
[Lin, Qinlu] C;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.
关键词:
Controlled atmosphere storage;Mechanism;Molecular modeling tools;Paddy rice
摘要:
Use of carbon dioxide controlled atmospheres has proven to be effective for the preservation of cereal grain during storage, but its preservation mechanisms remain to be fully elucidated. In this study, preservation mechanism of high concentration carbon dioxide controlled atmosphere for paddy rice storage was evaluated based on quality analyses and a novel method using molecular modeling tools. During 90 days storage, the fat acidity, cooked rice hardness, and lipoxygenase activity of paddy rice were gradually increased and alpha-amylase activity was decreased rapidly, but the degree of change of the paddy rice stored in controlled atmosphere was lower than that in non-controlled atmosphere. The rate constants for hydration water disaggregation from biological macromolecules, such as proteins and starch in paddy rice, and isothermal kinetic parameters were calculated according to simple first-order kinetics and the Arrhenius's law. The hydration water of paddy rice stored in non-controlled atmosphere presented the higher rate constant for degradation, especially at higher temperatures. Values of activation energies were 28.27 and 15.80 kJ/mol, respectively, for hydration water of paddy rice stored in controlled and non-controlled atmosphere. The mechanism of controlled atmospheres for paddy rice preservation may be the higher of activation energies for hydration water or biological macromolecules. © 2018
语种:
英文
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Influence of crosslinker amount on the microstructure and properties of starch-based superabsorbent polymers by one-step preparation at high starch concentration.
作者:
Qiao, Dongling;Tu, Wenyao;Wang, Zhong;Yu, Long;Zhang, Binjia* ;...
期刊:
International Journal of Biological Macromolecules ,2019年129:679-685 ISSN:0141-8130
通讯作者:
Jiang, Fatang;Zhang, Binjia
作者机构:
[Qiao, Dongling; Jiang, Fatang; Wang, Zhong; Tu, Wenyao] Hubei Univ Technol, Sch Food & Biol Engn, Glyn O Phillips Hydrocolloid Res Ctr HBUT, Wuhan 430068, Hubei, Peoples R China.;[Yu, Long; Bao, Xianyang] South China Univ Technol, Ctr Polymer Renewable Resource, Guangzhou 510640, Guangdong, Peoples R China.;[Zhang, Binjia] Huazhong Agr Univ, Coll Food Sci & Technol, Grp Cereals & Oils Proc, Key Lab Environm Correlat Dietol,Minist Educ, Wuhan 430070, Hubei, Peoples R China.;[Yu, Long; Bao, Xianyang] Monash Univ, Dept Mat Engn, Melbourne, Vic 3168, Australia.;[Jiang, Fatang] Univ Nottingham, Fac Engn, Nottingham NG7 2RD, England.
通讯机构:
[Jiang, Fatang; Zhang, Binjia] H;Hubei Univ Technol, Sch Food & Biol Engn, Glyn O Phillips Hydrocolloid Res Ctr HBUT, Wuhan 430068, Hubei, Peoples R China.;Huazhong Agr Univ, Coll Food Sci & Technol, Grp Cereals & Oils Proc, Key Lab Environm Correlat Dietol,Minist Educ, Wuhan 430070, Hubei, Peoples R China.
关键词:
Starch-based superabsorbent polymer;High-viscosity reaction system;Crosslinking agent
摘要:
This work concerns how crosslinker amount (N, N'-methylene-bisacrylamide) affects the microstructural, absorbent and rheological features of one-step prepared starch-based superabsorbent polymers at a high starch concentration (0.27:1 w/w starch-water). The increased crosslinker amount evidently altered the microstructure and the absorbent and rheological features. Then, the variations in starch-based superabsorbent polymer properties were discussed from a microstructure viewpoint. Particularly, the higher crosslinker quantity rose the crosslinking density and the ratio (GR) of grafted anhydroglucose unit on starch backbone (from 27% to 52%), but short the average polyacrylamide (PAM) chain length (L-PAM). These structural features suppressed the chain stretch within starch-based superabsorbent polymer fractal gels (confirmed by smaller R-g value) and promoted the formation of smaller chain networks, thus weakening the water absorption to the starch-based super absorbent polymer chain networks. Also, the increased GR and reduced L-PAM, with lowered chain extension and elevated crosslinking density, probably decreased the flexibility and mobility of chain segments in starch-based superabsorbent polymer gel matrixes. This caused the enhanced robustness and storage modulus of the gels with reduced chain energy dissipation ability. (C) 2019 Elsevier B.V. All rights reserved.
语种:
英文
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研讨式教学在食品科学类专业课程中的应用研究
作者:
张琳;肖华西;丁玉琴;林亲录
期刊:
教育教学论坛 ,2018年(6):155-156 ISSN:1674-9324
作者机构:
中南林业科技大学食品科学与工程学院稻米及副产物深加工国家工程实验室
关键词:
研讨式教学;食品科学类专业课程;食品法律管理类课程;食品工程类课程;食品分析检测类课程
摘要:
本论文概括介绍了研讨式教学在食品科学类专业课程中的重要性,总结了在不同类别的食品科学类课程中研讨式教学的方法,为研讨式教学在不同食品科学类课程中的应用提供了方向。
语种:
中文
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在《食品工程原理》课程教学中培养学生的工程意识
作者:
丁玉琴;胡佳;张琳;周文化;林亲录
期刊:
课程教育研究 ,2018年(39):245-246 ISSN:2095-3089
作者机构:
中南林业科技大学信息中心;中南林业科技大学食品科学与工程学院
关键词:
工程意识;《食品工程原理》;教学改革
摘要:
食品工程原理是一门理论性和实践性并重的专业基础课,如何能让学生学好这门课的同时提高工程意识是教学改革中需要思考的重要问题。本文以学生工程意识培养为目标对食品工程原理的教学提出了几点问题及改革措施。
语种:
中文
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阿魏酸及其衍生物的生理活性及应用研究进展
作者:
梁盈;袭晓娟;刘巧丽;黄萍;李佳佳;...
期刊:
食品与生物技术学报 ,2018年37(5):449-454 ISSN:1673-1689
作者机构:
[梁盈; 袭晓娟; 刘巧丽; 黄萍; 李佳佳; 林亲录] 中南林业科技大学, 稻谷及副产物深加工国家工程实验室, 湖南, 长沙, 410004
关键词:
阿魏酸;衍生物;生理活性;研究现状;应用
摘要:
为进一步了解阿魏酸及其衍生物的特点并将其更广泛应用,总结了阿魏酸的提取来源及衍生物的种类,发现阿魏酸不仅存在于当归、黄连等中药中,在米糠、麦麸等食品原料中也含量丰富,阿魏酸衍生物种类丰富多样。本文还综述了阿魏酸及其衍生物显著的抗氧化、抗炎、抗辐射和抗癌等生理功效,它们已在食品、化妆品、医药等行业中广泛应用。全文为阿魏酸及其衍生物更广泛应用及相关疾病的治疗提供了一定的理论基础,这些物质具有良好的发展前景。
语种:
中文
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添加物对大米凝胶微结构和理化性质的影响
作者:
袁子;张宾佳;赵思明;牛猛;贾才华;...
期刊:
中国粮油学报 ,2018年33(10):1-6 ISSN:1003-0174
通讯作者:
Zhao, S.
作者机构:
华中农业大学食品科学技术学院, 武汉, 430070;中南林业科技大学, 稻谷及副产物深加工国家实验室, 长沙, 410004;[袁子; 张宾佳; 赵思明; 牛猛; 贾才华; 熊善柏] 华中农业大学食品科学技术学院, 武汉, 430070;[林亲录] 中南林业科技大学, 稻谷及副产物深加工国家实验室, 长沙, 410004
通讯机构:
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
关键词:
大米凝胶;老化;单甘酯;复合磷酸盐;转谷氨酰胺酶;山梨醇
摘要:
以籼米为主要原料,添加单甘酯、复合磷酸盐、TG酶(谷氨酰胺转氨酶)和山梨醇,制作大米凝胶,研究添加物对大米凝胶的热特性、流变特性、晶体结构、微观结构的影响,初步探究添加物对大米凝胶稳定性的作用机理。结果表明,添加TG酶、复合磷酸盐、单甘酯能显著提高大米凝胶的糊化峰值温度,而添加山梨醇则降低大米凝胶的糊化峰值温度。添加TG酶、山梨醇、单甘酯能显著提高大米凝胶的糊化热焓,而添加复合磷酸盐降低了大米凝胶的糊化热焓。四种添加物均能提高大米凝胶的弹性模量(G')上升的起始温度(T_(oG'))和G'峰值对应的温度(TG'_(max));添加山梨醇的大米凝胶,其弹性模量峰值(G'_(max))和黏性模量峰值(G″_(max))增大,而添加TG酶、复合磷酸盐、单甘酯的大米凝胶,其G'_(max)和G″_(max)降低。四种添加物均能降低大米凝胶G'值的变化速率和结晶程度,抑制凝胶的老化,降低凝胶内部孔洞数量和凝胶表面粗糙度。
语种:
中文
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超声波-湿热法结合酸水解制备大米抗性淀粉及其理化性质研究
作者:
杨帆;肖华西;林亲录;张倩;王素艳;...
期刊:
中国粮油学报 ,2018年33(7):43-50 ISSN:1003-0174
通讯作者:
Xiao, H.
作者机构:
[杨帆; 肖华西; 林亲录; 张倩; 王素艳; 罗非君; 叶雅] 中南林业科技大学食品科学与工程学院, 长沙, 410004
通讯机构:
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
关键词:
抗性淀粉;超声波;湿热处理;酸水解;理化性质
摘要:
研究了超声波-湿热法结合酸水解制备大米RS_3的最佳工艺条件。探讨了超声波-湿热法过程中淀粉的含水量、反应温度、反应时间以及酸水解过程中的柠檬酸浓度、加热时间、老化时间对大米RS3得率的影响,通过单因素实验和正交实验,确定了超声波-湿热法制备RS_3的最佳工艺条件:大米淀粉的含水率30%、处理温度130 ℃、处理时间为10 h,RS3得率为32.173% ;在此基础上结合酸水解的最佳工艺条件为:柠檬酸的浓度0.15 mol/L、加热时间为20 min、老化时间24 h,RS_3的得率为40.672%。并对这两种最佳工艺条件下所制备的大米RS3的物理化学性质进行表征。结果表明,超声波-湿热法结合酸水解所制备的RS3内部结构更为致密,水分子不易进入,含水量、溶解性、膨润力最小,热稳定性相对较好,在偏光显微镜下呈现良好的分散性,说明采用超声波-湿热法结合酸水解所制备的RS_3具有更好的理化性质。
语种:
中文
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Preparation and Evaluation of Smart Nanocarrier Systems for Drug Delivery Using Magnetic Nanoparticle and Avidin-Iminobiotin System
作者:
Sun, Shuguo;Li, Beiping;Yang, Tao* ;Ma, Meihu* ;Lin, Qinlu;...
期刊:
Journal of Nanomaterials ,2018年2018:1-11 ISSN:1687-4110
通讯作者:
Yang, Tao;Ma, Meihu
作者机构:
[Luo, Feijun; Yang, Tao; Zhao, Juanhong; Li, Beiping; Sun, Shuguo; Lin, Qinlu] Cent South Univ Forestry & Technol, Natl Engn Lab Rice & Byprod Proc, Changsha 410004, Hunan, Peoples R China.;[Ma, Meihu; Sun, Shuguo] Huazhong Agr Univ, Natl R&D Ctr Egg Proc, Wuhan 430070, Hubei, Peoples R China.;[Luo, Feijun] Univ Cambridge, Addenbrookes Hosp, Dept Pathol, Cambridge, England.
通讯机构:
[Yang, Tao] C;[Ma, Meihu] H;Cent South Univ Forestry & Technol, Natl Engn Lab Rice & Byprod Proc, Changsha 410004, Hunan, Peoples R China.;Huazhong Agr Univ, Natl R&D Ctr Egg Proc, Wuhan 430070, Hubei, Peoples R China.
摘要:
Therapeutic efficacy and the regulation of drug release can be improved by using selective targeting drug delivery systems. In this paper, we have demonstrated avidin-immobilized magnetic nanoparticles (AMNPs) as a novel targeted drug delivery system to deliver iminobiotinylated daunomycin (IDAU). TEM, XRD, VSM, and FTIR were employed for the physicochemical characterization of the drug-loaded MNPs. The binding of IDAU had little effect on sizes of AMNPs (35 nm), but the stability and dispersibility of the nanoparticles were improved. The study also found that the loading capacity and efficiency of nanoparticles were mainly dependent on affinity interaction between IDAU and AMNPs. The optimal loading capacity and efficiency of MNPs for IDAU were 0.408 ± 0.012 mg/g and 94.18 ± 2.64% according to the reversed-phase high-performance liquid chromatography (RP-HPLC) data, respectively. Under the conditions of pH 6.8 and 1 mmol/L of biotin, the drug-loaded MNPs released rapidly at beginning and then maintained at a certain controllable release level. The effect of IDAU on DLKP proliferation was tested, and the results showed that IC50 was (1.60 ± 0.05) × 10-3 mg/mL. Our findings indicated that AMNPs hold tremendous potential as an effective drug delivery system. © 2018 Shuguo Sun et al.
语种:
英文
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-Tocotrienol, Isolated from Rice Bran, Exerts an Anti-Inflammatory Effect via MAPKs and PPARs Signaling Pathways in Lipopolysaccharide-Stimulated Macrophages
作者:
Shen, Junjun;Yang, Tao;Xu, Youzhi;Luo, Yi;Zhong, Xinyue;...
期刊:
International Journal of Molecular Sciences ,2018年19(10) ISSN:1661-6596
通讯作者:
Luo, Feijun;Lin, Qinlu
作者机构:
[Hu, Tao; Luo, Feijun; Yang, Tao; Guo, Tianyi; Zhong, Xinyue; Shi, Limin; Luo, FJ; Lin, Qinlu; Shen, Junjun; Nie, Ying; Xu, Youzhi] Cent South Univ Forestry & Technol, Hunan Key Lab Proc Food Special Med Purpose, Hunan Key Lab Grain Oil Deep Proc & Qual Control, Coll Food Sci & Engn,Natl Engn Lab Deep Proc Rice, Changsha 410004, Hunan, Peoples R China.;[Luo, Yi] Cent S Univ, Xiangya Sch Med, Dept Clin Med, Changsha 410008, Hunan, Peoples R China.
通讯机构:
[Luo, FJ; Lin, QL] C;Cent South Univ Forestry & Technol, Hunan Key Lab Proc Food Special Med Purpose, Hunan Key Lab Grain Oil Deep Proc & Qual Control, Coll Food Sci & Engn,Natl Engn Lab Deep Proc Rice, Changsha 410004, Hunan, Peoples R China.
关键词:
Inflammation;Mapks;Ppars;Raw264.7;Rice bran;δ-tocotrienol
摘要:
δ-Tocotrienol, an important component of vitamin E, has been reported to possess some physiological functions, such as anticancer and anti-inflammation, however their molecular mechanisms are not clear. In this study, δ-tocotrienol was isolated and purified from rice bran. The anti-inflammatory effect and mechanism of δ-tocotrienol against lipopolysaccharides (LPS) activated pro-inflammatory mediator expressions in RAW264.7 cells were investigated. Results showed that δ-tocotrienol significantly inhibited LPS-stimulated nitric oxide (NO) and proinflammatory cytokine (TNF-α, IFN-γ, IL-1β and IL-6) production and blocked the phosphorylation of c-Jun N-terminal kinase (JNK) and extracellular regulated protein kinases 1/2 (ERK1/2). δ-Tocotrienol repressed the transcriptional activations and translocations of nuclear factor-kappa B (NF-κB) and activator protein-1 (AP-1), which were closely related with downregulated cytokine expressions. Meanwhile, δ-tocotrienol also affected the PPAR signal pathway and exerted an anti-inflammatory effect. Taken together, our data showed that δ-tocotrienol inhibited inflammation via mitogen-activated protein kinase (MAPK) and peroxisome proliferator-activated receptor (PPAR) signalings in LPS-stimulated macrophages. © 2018 by the authors. Licensee MDPI, Basel, Switzerland.
语种:
英文
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