Preparation and properties of hydrophobic films based on acetylated broken-rice starch nanocrystals for slow protein delivery
作者：
Xiao, Huaxi;Yang, Fan;Lin, Qinlu* ;Zhang, Qian;Tang, Weize;...
期刊：
International Journal of Biological Macromolecules ,2019年138:556-564 ISSN：0141-8130
通讯作者：
Lin, Qinlu;Liu, Gao-Qiang
作者机构：
[Xiao, Huaxi; Liu, Gao-Qiang; Zhang, Lin; Xu, Dong; Lin, Qinlu] Cent South Univ Forestry & Technol, Natl Engn Lab Deep Proc Rice & Byprod, Changsha 410004, Hunan, Peoples R China.;[Xiao, Huaxi; Yang, Fan; Zhang, Qian; Tang, Weize; Zhang, Lin; Xu, Dong; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.;[Liu, Gao-Qiang] Cent South Univ Forestry & Technol, Hunan Prov Key Lab Forestry Biotechnol, Changsha 410004, Hunan, Peoples R China.;[Liu, Gao-Qiang] Cent South Univ Forestry & Technol, Int Cooperat Base Sci & Technol Innovat Forest Re, Changsha 410004, Hunan, Peoples R China.;[Lin, Qinlu; Liu, GQ] 498 Southern Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Lin, QL; Liu, GQ] 4;498 Southern Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
关键词：
Acetylation;Broken-rice starch nanocrystals;Drug release
摘要：
Native and acetylated broken-rice starches (nanocrystals) with different degrees of substitution (DS) and their corresponding films were individually prepared, and the drug release profiles, weight loss, solubility and dispersion and surface morphology were comparatively studied. Bovine serum albumin (BSA) was used as a model drug. Acetylated native starch (ANS) DS 2.58, acetylated starch nanocrystals (ASN) DS 0.98, ASN DS 1.86, and ASN DS 2.72 were observed to be very soluble in chloroform. BSA was released rapidly from the native rice starch (NS) and ANS DS 2.58 films. ASN with high DS significantly slowed down the release of BSA from films, the percentages of BSA released from film ASN DS 2.72 only reached to 13% after 3.5?weeks release, and the release data followed Korsmeyer-Peppas equation. Further studies reveal that the particle size of ASN DS 2.72 was smallest, and the weight loss of ASN DS 2.72 film was lowest. The results demonstrate that acetylation and nanometer particle form of rice starch film can effectively retard protein drug release, and the prepared films based on ASN with high DS from broken rice may be suitable for the controlled protein delivery. (C) 2019 Elsevier B.V. All rights reserved.
语种：
英文
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酶法及压热-酶法制备大米抗性淀粉的理化性质比较
作者：
张倩;肖华西;杨帆;林亲录
期刊：
中国粮油学报 ,2019年34(10):23-28 ISSN：1003-0174
通讯作者：
Xiao, H.
作者机构：
[张倩; 肖华西; 杨帆; 林亲录] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China
通讯机构：
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
关键词：
酶法;压热-酶法;抗性淀粉;淀粉凝胶;理化性质
摘要：
对酶法及压热-酶法制备的大米抗性淀粉和淀粉凝胶的理化性质进行比较。结果表明,酶法及压热-酶法制备的大米抗性淀粉含水量从11.88%分别下降到4.05%和3.98%;大米淀粉凝胶水分含量也明显下降。酶法和压热-酶法制备的大米抗性淀粉的溶解度和膨润力都随温度的升高而增加。但两种大米淀粉凝胶的溶解度随温度呈现缓慢下降趋势。酶法制备的抗性淀粉的糊化黏度和回生值比压热-酶法大,而两种淀粉凝胶峰值黏度、谷值黏度、最终黏度、衰减值、回生值均明显降低。压热-酶法制备的大米抗性淀粉和淀粉凝胶偏光十字较弱。两种淀粉凝胶的硬度和弹性均显著增加,并且压热-酶法的硬度和弹性最大,但胶黏性较小。
语种：
中文
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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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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] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China
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：
本文首次研究了超声波-湿热法结合酸水解制备大米RS3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RS3得率的影响，通过单因素实验和正交试验，确定了制备RS3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%；在超声波-湿热法最佳工艺条件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，RS3的得率为40.672%。并测定了两种方法最优工艺条件下所制备的大米RS3的水分含量、溶解性、膨润力、糊化性，并利用偏光显微镜观察了淀粉的形态特征。研究表明，超声波-湿热法结合酸水解所制备的RS3由于内部结构更为致密，水分子不易进入，使得水分含量、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RS3具有更好的理化性质。
语种：
中文
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Elaboration of curcumin-loaded rice bran albumin nanoparticles formulation with increased invitro bioactivity and invivo bioavailability
作者：
Liu, Chun;Yang, Xiaoquan;wu, Wei;Long, Zhao;Xiao, Huaxi;...
期刊：
Food Hydrocolloids ,2018年77(Apr.):834-842 ISSN：0268-005X
通讯作者：
Lin, Qinlu
作者机构：
[wu, Wei; Long, Zhao; Luo, Feijun; Xiao, Huaxi; Liu, Chun; Lin, Qinlu] Ctr South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.;[Yang, Xiaoquan] South China Univ Technol, Sch Food Sci & Engn, Res & Dev Ctr Food Prot, Guangzhou 510640, Guangdong, Peoples R China.;[Shen, Yingbin] Jinan Univ, Sch Sci & Engn, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China.
通讯机构：
[Lin, Qinlu] C;Ctr South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.
关键词：
Rice bran albumin;Curcumin;Nanoparticles;Bioactivity;Bioavailability
摘要：
Curcumin, a yellow pigment present in the spice turmeric (Curcuma longa), has been linked with various bioactivities, but its optimum potential is limited by its lack of dispersibility in aqueous solvents and poor oral bioavailability. Here, we employed a protein-based nanoparticle approach to improve bioactivity and bioavailability. Curcumin was encapsulated with 95.94% efficiency in biodegradable nanoparticulate formulation based on rice bran albumin (RBA). The mean particle diameter and zeta-potential of curcumin-loaded RBA nanoparticles (Cur-RBA-NPs) were 120 nm and -36.3 mV, respectively. The in vitro bioactivity and in vivo bioavailability of Cur-RBA-NPs were evaluated. The results indicated that the in vitro bioactivities (antioxidant activity, anti-inflammatory activity, and anti-proliferative activity on tumor cells) of Cur-RBA-NPs were superior to those of free curcumin, respectively. Moreover, Cur-RBA-NPs significantly enhanced the bioavailability of curcumin in rats as compared with free curcumin. Besides, the results clearly indicated the promise of RBA-based nanoparticles for oral delivery of poorly bioavailable molecules like curcumin. (C) 2017 Elsevier Ltd. All rights reserved.
语种：
英文
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基于单分子成像技术研究纳米颗粒在液固界面上吸附/解吸附过程中的旋转动力学行为
作者：
许东,;龙肇,;李安平,;肖华西,;吴伟,;...
作者机构：
[许东,; 龙肇,; 李安平,; 肖华西,; 吴伟,; 林亲录,] 中南林业科技大学;[许东,; 龙肇,; 李安平,; 肖华西,; 吴伟,; 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
会议名称：
中国化学会第十六届胶体与界面化学会议
会议时间：
2017-07-24
会议地点：
中国山东青岛
会议论文集名称：
中国化学会第十六届胶体与界面化学会议论文摘要集——第二分会：功能微纳米材料
关键词：
单颗粒成像;分子旋转;吸附/解吸附;动态过程
摘要：
深入了解纳米颗粒在液固界面上的吸附和解吸附过程对纳米材料的应用具有非常重要的价值。我们开发了双偏振通道显微成像技术实时观测到了单个金纳米棒和棒状量子点在液固界面上的旋转行为,获得了史无前例的信息。单个纳米颗粒吸附在界面上后空间位置不发生明显改变,但是纳米颗粒仍然可以转动,在特定条件下我们捕捉到了四种旋转模式—不发生任何转动（S1）,面内转动（S2）,面外转动（S3）,高速转动（S4）。增加纳米颗粒和界面的吸附力,纳米颗粒会从溶液中被吸附到界面上,转动模式依次从S4转变为S3,然后S2,最后S1。而解吸附时纳米颗粒的转动状态则由S1逐渐变为S4状态,最后离开界面。我们的单分子旋转成像技术将会成为研究物理、化学和生物学事件的重要工具。
语种：
中文
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面向大学生的实验开放新模式
作者：
王素燕;林亲录;许东;肖华西
期刊：
高校实验室科学技术 ,2017年(03):76-78
作者机构：
中南林业科技大学稻谷及副产物深加工国家工程实验室/食品科学与工程学院
关键词：
实验开放模式;创新能力;实践能力;大学生
摘要：
以培养大学生创新能力和实践能力为目标,结合食品科学与工程学院的工作实践,建立了大学生实验＂五开放＂模式,包括实验平台、实验团队组合、实验时间、实验内容和实验指导方式5个方面。＂五开放＂模式能够有效地培养学生创新及实践能力,为培养创新实践型人才奠定良好的基础。
语种：
中文
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Acetylated starch nanocrystals: Preparation and antitumor drug delivery study
作者：
Xiao, Huaxi;Yang, Tao;Lin, Qinlu* ;Liu, Gao-Qiang* ;Zhang, Lin;...
期刊：
International Journal of Biological Macromolecules ,2016年89:456-464 ISSN：0141-8130
通讯作者：
Lin, Qinlu;Liu, Gao-Qiang
作者机构：
[Yang, Tao; Xiao, Huaxi; Liu, Gao-Qiang; Zhang, Lin; Lin, Qinlu; Chen, Yuejiao] Cent South Univ Forestry & Technol, Natl Engn Lab Rice & Prod Further Proc, Changsha 410004, Hunan, Peoples R China.;[Yu, Fengxiang] Hunan Biol Electromech Polytech, Dept Food Sci & Technol, Changsha 410000, Hunan, Peoples R China.;[Lin, Qinlu; Liu, GQ] 498 Southern Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Lin, QL; Liu, GQ] 4;498 Southern Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
关键词：
Broken rice;Acetylated starch nanoparticles;Drug delivery
摘要：
In this study, we developed a new nanoparticulate system for acetylated starch nanocrystals (ASN) using broken rice. ASN with different degrees of substitution (DS) of 0.04, 0.08 and 0.14 were prepared using acetic anhydride as acetylating agent through reaction with starch nanocrystals (SN). The resulting ASN were investigated for the capability to load and release doxorubicin hydrochloride (DOX), and the antitumor activities of DOX-loaded SN and DOX-loaded ASN were evaluated as potential drug delivery systems for cancer therapy. Cellular uptake and cytotoxicity of nanocrystals and the DOX-loaded nanocrystals were investigated using fluorescence microscopy and a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) (MTT) assay. Compared with acetylated starches (AS) and native starches (NS), ASN with DS 0.14 loaded up to 6.07% of DOX with a higher loading efficiency of 91.1% and had steadier drug-release rates. Toxicity analysis using the rat hepatocytes model suggested that ASN was biocompatible and could be used for drug delivery. Furthermore, ASN were taken up by cancer cells in vitro and significantly enhanced the cytotoxicity of DOX against HeLa human cervical carcinoma cells. The IC50 value of DOX-loaded ASN-DS 0.14 was 3.8 mu g/mL for 24 h of treatment, which was significantly lower than that of free DOX (21 mu g/mL). These results indicate that the prepared ASN using broken rice is a promising vehicle for the controlled delivery of DOX for cancer therapy. (C) 2016 Elsevier B.V. All rights reserved.
语种：
英文
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国家级实验室科学管理探讨
作者：
王素燕;林亲录;许东;肖华西
期刊：
实验室科学 ,2016年19(6):175-176+179 ISSN：1672-4305
作者机构：
中南林业科技大学食品科学与工程学院;稻谷及副产物深加工国家工程实验室,湖南长沙 410004;[王素燕; 许东; 林亲录; 肖华西] 中南林业科技大学
关键词：
实验室;科学管理;稻谷及副产物深加工
摘要：
根据稻谷及副产物深加工国家工程实验室当前的实际情况,从部分仪器利用率低、仪器使用时间受限、实验室工作繁杂等方面进行分析;提出仪器设备共享、实验室动态管理、研究生考证操作仪器、实验室人员培养等建议;以便进一步提升仪器设备的共享程度,优化实验室资源配置,实现实验室信息化管理,从而提升稻谷及副产物深加工国家工程实验室的综合水平。
语种：
中文
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控释淀粉载体形式及其在食品工业中的应用
作者：
吕倩;吴跃;林亲录;丁玉琴;肖华西;...
期刊：
粮食与饲料工业 ,2015年(8):27-31 ISSN：1003-6202
作者机构：
中南林业科技大学食品科学与工程学院∥稻谷及副产物深加工国家工程实验室,湖南长沙,410004;[吴跃; 吕倩; 丁玉琴; 林亲录; 肖华西; 梅红; 贺财俊] 中南林业科技大学
关键词：
控释淀粉;载体形式;食品工业;应用
摘要：
控释淀粉因其特殊的功能特性日益成为医药、食品等领域的研究热点。区分了慢消化淀粉和控释淀粉的基本定义,主要介绍了控释淀粉的主要载体形式及其国内外研究现状,总结了近些年来控释淀粉在粮食、果蔬贮藏,香精香料生产及保健食品生产等食品工业领域方面的应用,剖析了控释淀粉目前在食品工业中应用的局限性和研究的技术难点,以期为控释淀粉在食品工业中的广泛应用提供一定的参考。
语种：
中文
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蔬菜中硝酸盐和亚硝酸盐的测定及含量分析
作者：
王素燕;肖华西
期刊：
食品研究与开发 ,2014年(17):87-89 ISSN：1005-6521
作者机构：
中南林业科技大学食品科学与工程学院，稻谷及副产物深加工国家工程实验室，湖南长沙410004;[王素燕; 肖华西] 中南林业科技大学
关键词：
蔬菜;硝酸盐;亚硝酸盐;离子色谱法
摘要：
采用超声提取、活性炭柱脱色和微孔膜过滤等步骤对蔬菜进行预处理，离子色谱法测定蔬菜中硝酸盐和亚硝酸盐含量。探讨不同贮藏条件下4种蔬菜中硝酸盐和亚硝酸盐含量的变化情况。结果表明：无论常温贮藏还是低温贮藏，贮藏7 d内，4种蔬菜中硝酸盐含量变化基本上是呈下降趋势，亚硝酸盐含量均呈现先急剧上升后近于平稳的趋势，但常温贮藏的亚硝酸盐含量高于低温贮藏，除韭菜外，其它蔬菜中亚硝酸盐含量均低于限量标准4 mg/kg。
语种：
中文
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Structural and physical properties of starches isolated from six varieties of millet grown in China
作者：
Wu, Yue;Lin, Qinlu* ;Cui, Ting;Xiao, Huaxi
期刊：
International Journal of Food Properties ,2014年17(10):2344-2360 ISSN：1094-2912
通讯作者：
Lin, Qinlu
作者机构：
[Xiao, Huaxi; Wu, Yue; Cui, Ting; Lin, Qinlu] Cent South Univ Forestry & Technol, Fac Food Sci & Engn, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Lin, Qinlu] C;Cent South Univ Forestry & Technol, Fac Food Sci & Engn, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.
关键词：
Gelation;Granulation;Physical properties;Structural properties;Thermodynamic properties;Finger millet starch;Freeze-thaw stability;Heating and cooling;Pasting property;Positive correlations;Rheological property;Sediment volumes;Structural and physical properties;Starch
摘要：
This study investigated the structural and physical properties of starches extracted from six varieties of millet mainly grown in China. The amylose content of millet starches ranged from 17.6 to 28.4 g/100 g (dry weight basis, db), and a variety of waxy proso millet starch (0.38 g/100 g, db) was identified. These starches exhibited a majority of large polygonal granules with several indentations, few small spherical granules, and A-type crystallinity. Proso millet starch showed prominent paste clarity and freeze-thaw stability, whereas finger millet starch exhibited the highest solubility. Moreover, barnyard millet starch had the lowest sediment volume. The gelatinization enthalpy of proso millet starch was the highest (5.16 J/g). For non-waxy millet starch, the ratio of retrogradation (R%) was positively correlated with amylose content. Among all starches, the storage modulus (G′) was higher than the loss modulus (G″) during heating and cooling. The G′ and G″ of proso millet starch and barnyard millet starch pastes were significantly lower than other starches during cooling. The pasting properties of six millet starches significantly differed, had positive correlation with amylose content, and were affected by NaCl, sucrose, and pH values. © 2014 Taylor & Francis Group, LLC.
语种：
英文
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Inhibitory Effects of Green Tea Polyphenols on the Retrogradation of Starches from Different Botanical Sources
作者：
Xiao, Huaxi;Lin, Qinlu* ;Liu, Gao-Qiang;Wu, Yue;Wu, Wei;...
期刊：
Food and Bioprocess Technology ,2013年6(8):2177-2181 ISSN：1935-5130
通讯作者：
Lin, Qinlu
作者机构：
[Xiao, Huaxi; Wu, Yue; Wu, Wei; Fu, Xiangjin; Liu, Gao-Qiang; Lin, Qinlu] Cent South Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.;[Xiao, Huaxi; Wu, Yue; Wu, Wei; Fu, Xiangjin; Lin, Qinlu] Cent South Univ Forestry & Technol, Dept Food Sci & Technol, Changsha 410004, Hunan, Peoples R China.;[Liu, Gao-Qiang] Cent South Univ Forestry & Technol, Coll Life Sci & Technol, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Lin, Qinlu] C;Cent South 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;Maize starch;Potato starch;Retrogradation;Differential scanning calorimetry;X-ray diffraction
摘要：
This paper aims at investigating the effects of green tea polyphenols (GTPs) on the retrogradation of potato, rice, and maize starches. Starch/GTPs mixing ratios were 2/0, 2/0.1, 2/0.2, and 2/0.3 (w/w) that equated with starch containing 0%, 5%, 10%, and 15% GTPs (based on starch weight), respectively. The analytic samples had a water-starch/GTPs ratio of 2:1. The effects of GTPs on the retrogradation of these starches were analyzed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The analysis of DSC indicates that the temperature and enthalpy of gelatinization of all the tested starches decreased as the GTPs level increased. After storage at 4 °C, retrogradation enthalpy (ΔH <inf>ret</inf>) for potato starches with 5%, 10%, and 15% GTPs appeared after 10 days of storage, however ΔH <inf>ret</inf> for rice and maize starches with 10% and 15% GTPs did not appear until storage of 20 days, and both the ΔH <inf>ret</inf> and degree of retrogradation of the three starches significantly decreased with the increased level of GTPs. After 10 days of storage at 4 °C, the analysis of XRD shows that the intensity of X-ray diffraction peaks of potato starch gradually decreased with the concentration of GTPs increasing, and rice and maize starch gels with 10% and 15% GTPs had almost no recrystallization of the retrogradation. It is concluded that the addition of GTPs considerably inhibits the retrogradation of rice, maize, and potato starches. ©2011 Springer Science+Business Media, LLC.
语种：
英文
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Production of Maltose Syrup by Enzymatic Conversion of Rice Starch
作者：
Lin, Qinlu;Xiao, Huaxi;Liu, Gao-Qiang* ;Liu, Zhonghua;Li, Lihui;...
期刊：
Food and Bioprocess Technology ,2013年6(1):242-248 ISSN：1935-5130
通讯作者：
Liu, Gao-Qiang
作者机构：
[Xiao, Huaxi; Yu, Fengxiang; Li, Lihui; Liu, Gao-Qiang; Lin, Qinlu] Cent S Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.;[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.;[Liu, Zhonghua] Hunan Agr Univ, Dept Bot Resources, Changsha 410128, Hunan, Peoples R China.;[Liu, Gao-Qiang] Cent S Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, 498 So Shaoshan Rd, Changsha 410004, 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, 498 So Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
关键词：
Starch;Maltose syrup;Enzyme;Saccharification;Conversion
摘要：
Rice starch sample was converted into maltose syrup with comparison to corn starch sample. The conversion was carried out by both liquefaction using α-amylase (EC3. 2. 1. 1) and saccharification using β-amylase (EC 3. 2. 1. 2) and pullulanase (EC 3. 2. 1. 41). The morphologies of the rice starch and corn starch samples were characterized by scanning electron micrographs. The results demonstrated that granules size of the rice starch was significantly smaller than that of the corn starch, and the optimum liquefaction time of rice starch was markedly shorter than that of corn starch. The starch conversion to main impurities, such as isomaltose and higher oligosaccharides (maltotriose, maltotetraose, maltoheptaose, and maltohexaose) for rice starch sample were significantly lower than those for corn starch sample (P <0. 05), and starch conversion to maltose for rice starch sample was equivalent to that observed for the corn starch sample. It was concluded that the rice starch could be a good alternative to corn starch as raw material for maltose syrup production. ©2011 Springer Science+Business Media, LLC.
语种：
英文
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砻谷方式对糙米发芽的影响
作者：
程威威;林亲录;吴跃;吴伟;杨涛;...
期刊：
食品科技 ,2013年38(4):143-147,159 ISSN：1005-9989
作者机构：
中南林业科技大学食品科学与工程学院,稻谷及副产物深加工国家工程实验室,长沙410004
关键词：
发芽糙米;砻谷方式;表层结构
摘要：
以籼稻黄华黏为原料,研究离心和胶辊2种不同砻谷方式所得糙米的发芽情况,并从吸水率、电导率和扫描电镜4个方面对2种砻谷方式所得糙米进行比较并分析其原因。结果表明,离心砻谷所得糙米的发芽率显著高于胶辊砻谷所得糙米。同时,糙米浸泡0～2h的吸水率和0～12h的电导率值均是前者明显高于后者。从电镜图比较得知,离心砻谷所得糙米胚部表面纹路有被磨平的痕迹,胶辊砻谷机所得糙米胚部表面纹路深。离心砻谷所得糙米的发芽情况优于胶辊砻谷的根本原因是前者得到的糙米胚部表层结构受损,使得糙米吸水能力增强、胚芽更容易冲破皮层以及氧气进入糙米的阻力减小。该结论对于发芽糙米的高效生产有着重要的意义。
语种：
中文
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酸解大米淀粉理化性质的研究
作者：
陈月姣;邓学良;肖华西
期刊：
食品科技 ,2013年38(9):120-123 ISSN：1005-9989
作者机构：
中南林业科技大学食品科学与工程学院,长沙,410004
关键词：
大米淀粉;酸解;理化性质
摘要：
大米淀粉在40℃条件下用浓度为3.16 mol/L的H2SO4处理不同时间,观察了不同酸解时间下大米淀粉理化性质的变化规律.结果表明,随着酸解时间的延长,大米淀粉的颗粒粒径减小,淀粉粒径由原来的6.06 μm降低至204 nm,且随着淀粉粒径的减小,比表面积由1.10 m2/g增长到8.78 m2/g;随着酸解时间的延长,淀粉颗粒的无定形区被酸解,结晶区受到破坏,淀粉酶解率由9.38％增长到51.09％,膨胀力由11.6 g/g降低到0.85 g/g,溶解度由8.3％增长到82.8％,同时酸解2d后淀粉颗粒基本上失去了糊化特性.
语种：
中文
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甜菜碱及其盐酸盐对籼米蒸煮及α-方便米饭的影响
作者：
王晓映;林亲录;吴跃;杨涛;吴伟;...
期刊：
食品科技 ,2013年38(4):148-153+159 ISSN：1005-9989
作者机构：
中南林业科技大学食品科学与工程学院稻谷及副产物深加工国家工程实验室,长沙,410004
关键词：
甜菜碱;甜菜碱盐酸盐;籼米;α-籼米方便米饭;糊化特性;蒸煮品质;复水性
摘要：
研究了添加量为0.05％～0.50％的甜菜碱及其盐酸盐(基于原料籼米重)对籼米蒸煮品质及α-籼米方便米饭品质的影响.结果表明:甜菜碱及其盐酸盐能明显提高籼米蒸煮过程的吸水量,当添加量为0.15％时吸水量最大；提高剩余米汤浊度和米汤固形物含量；提高α-籼米方便米饭的复水率；降低方便米饭的复水时间；降低贮藏15 d后的和新鲜的方便米饭复水后的硬度变化,当甜菜碱盐酸盐的添加量大于0.20％时,方便米饭复水后的硬度小于新鲜的无添加方便米饭复水后的硬度；提高方便米饭复水后的黏着性,降低贮藏15 d后的和新鲜方便米饭复水后的黏着性变化,提高方便米饭的感官品质.
语种：
中文
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脱水方便米饭的稻米品种筛选
作者：
王佳;林亲录;吴跃;肖华西;杨涛;...
期刊：
食品科学 ,2013年34(3):16-20 ISSN：1002-6630
作者机构：
[王佳; 林亲录; 吴跃; 肖华西; 杨涛; 吴伟; 梁盈; 罗文波] 中南林业科技大学食品科学与工程学院
关键词：
大米;品种;方便米饭;品质
摘要：
以我国广泛种植的38个稻米品种为原料制作脱水方便米饭,测定原料大米和脱水方便米饭的理化特性,分析产品的感官品质和原料的加工适应性,确定加工脱水方便米饭的适宜大米品种。结果表明:脱水方便米饭的品质与大米品种、类型和产地有关;可用大米直链淀粉含量、蛋白质含量和峰值时间来评价脱水方便米饭的感官品质;用大米理化指标的线性方程描述方便米饭的感官品质具有较高的拟合精度。广东、云南地区的某些籼米品种制作的方便米饭黏弹适度,柔软清香,感官品质最好,是制作脱水方便米饭的良好原料。
语种：
中文
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Study on mechanism of soy protein oxidation induced by lipid peroxidation products
作者：
Wei Wu;Qinlu Lin;Yufei Hua;Yue Wu;Ying Liang;...
期刊：
Advance Journal of Food Science and Technology ,2013年5(1):46-53 ISSN：2042-4868
通讯作者：
Wu, W.
作者机构：
[Ying Liang; Yue Wu; Wei Wu; Qinlu Lin; Xiangjin Fu; Huaxi Xiao] Department of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China;[Yufei Hua] Department of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China;[Ying Liang; Yue Wu; Wei Wu; Qinlu Lin; Xiangjin Fu; Huaxi Xiao] National Engineering Laboratory for Rice and By-Product Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China
通讯机构：
Department of Food Science and Engineering, Central South University of Forestry and Technology, China
关键词：
Agglomeration;Aggregates;Aldehydes;Amino acids;Byproducts;Fatty acids;Free radicals;Herbicides;Linoleic acid;Lipids;Mechanisms;Oxidative stress;Polyunsaturated fatty acids;Proteins;Covalent crosslinking;Distribution models;Insoluble aggregates;Lipid peroxidation;Oxidative modification;Protein oxidation;Soy protein;Surface hydrophobicity;Oxidation;Glycine max
摘要：
Oxidative modification of soy protein by lipid peroxidation products, which was potentially present in a lipoxygenase-catalyzed polyunsaturated fatty acid peroxidation system, was investigated in this study. 13S-Hydroperoxy-9Z, 11E-Octadecadienoic acid (HPODE), malondialdehyde and acrolein were selected as representative primary product and secondary byproducts of lipid peroxidation and 2, 2'-azobis-(2-amidinopropane) dihydrochloride (AAPH) -derived peroxyl radical peroxyl radicals were chosen to simulate lipid peroxidation-derived free radical. Incubation of soy protein with increasing concentration of AAPH, HPODE, malondialdehyde and acrolein resulted in gradual generation of protein carbonyl derivatives, loss of free sulphydryl groups, total sulphydryl groups, free amine, available lysine, surface hydrophobicity and formation of oxidation aggregates. The average distribution model of protein accessible groups could explain majority mechanism of lipid peroxidation products-mediated soy protein oxidation. Primary oxidation aggregates further developed into insoluble aggregates by covalent cross-linking also may provide a partial mechanism of lipid peroxidation products-mediated soy protein oxidation. © Maxwell Scientific Organization, 2013.
语种：
英文
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Effect of cross-linking and enzymatic hydrolysis composite modification on the properties of rice starches
作者：
Xiao, Huaxi;Lin, Qinlu;Liu, Gao-Qiang*
期刊：
Molecules ,2012年17(7):8136-8146 ISSN：1420-3049
通讯作者：
Liu, Gao-Qiang
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.
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：
amylase;cross linking reagent;epichlorohydrin;starch;adsorption;article;chemistry;differential scanning calorimetry;drug effect;flow kinetics;hydrolysis;metabolism;rice;shear strength;temperature;Adsorption;alpha-Amylases;Calorimetry, Differential Scanning;Cross-Linking Reagents;Epichlorohydrin;Hydrolysis;Oryza sativa;Rheology;Shear Strength;Starch;Temperature
摘要：
Native rice starch lacks the versatility necessary to function adequately under rigorous industrial processing, so modified starches are needed to meet the functional properties required in food products. This work investigated the impact of enzymatic hydrolysis and cross-linking composite modification on the properties of rice starches. Rice starch was cross-linked with epichlorohydrin (EPI) with different concentrations (0.5%, 0.7%, 0.9% w/w, on a dry starch basis), affording cross-linked rice starches with the three different levels of cross-linking that were named R1, R2, and R3, respectively. The cross-linked rice starches were hydrolyzed by α-amylase and native, hydrolyzed, and hydrolyzed cross-linked rice starches were comparatively studied. It was found that hydrolyzed cross-linked rice starches showed a lower the degree of amylase hydrolysis compared with hydrolyzed rice starch. The higher the degree of cross-linking, the higher the capacity to resist enzyme hydrolysis. Hydrolyzed cross-linked rice starches further increased the adsorptive capacities of starches for liquids and decreased the trend of retrogradation, and it also strengthened the capacity to resist shear compared to native and hydrolyzed rice starches. © 2012 by the authors.
语种：
英文
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