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Fan D.,Jiangnan University | Ma W.,Jiangnan University | Wang L.,Jiangnan University | Huang J.,Fujian Anjoyfood Share Co. | And 4 more authors.
Carbohydrate Polymers | Year: 2013

The effects of microwave heating on the double helices, single helix and amorphous structures and the relative crystallinity of rice starch were studied by 13C CP/MAS NMR method, with rapid heating in an oil bath and conventional slow heating as controls. The results indicated that compared with rapid heating, microwave heating did not significantly change the ordered and disordered structures. All of the heating methods exhibited similar content changes to the double helices, V-type single helix and amorphous structures with rising temperature. The rapid heating effects caused by microwave and oil bath accelerated the destruction of the V-type single helix in the starch granules. The electromagnetic effect of microwave heating did not affect the decrease of the double helices or the amorphous content of the starch. © 2012 Elsevier Ltd. Source


Fan D.,Jiangnan University | Wang L.,Jiangnan University | Ma S.,Jiangnan University | Ma W.,Jiangnan University | And 5 more authors.
Carbohydrate Polymers | Year: 2013

Although it is well known that structural variations occur in starch during gelatinisation, little is known about how the structure of starch changes at subgelatinisation levels. The objective of this study was to investigate structural variations of rice starch ascribed to the temperature during microwave heating. Rapid conduction heating was used to imitate the high microwave heating rate through oil bath, which was then compared with traditional conduction heating. Structural changes due to temperature increases were investigated using thermogravimetry and differential scanning calorimetry while the distinct lamellar organisation of starch was obtained through small-angle X-ray scattering. The results showed that the structure of starch responds non-monotonically to temperature rising before gelatinisation, which was also affected by heating rates. The samples treated by microwave and rapid conduction heating essentially underwent the same thermal property changes and the molecular vibration of the microwaves did influence the submicroscopic lamellar structure. © 2012 Elsevier Ltd. Source


Li Y.,Jiangnan University | Fan D.-M.,Jiangnan University | Gu Z.-N.,Jiangnan University | Huang J.-L.,Fujian Anjoyfood Share Co. | And 4 more authors.
Modern Food Science and Technology | Year: 2014

In this study, a sandwich-type enzyme-linked immunosorbent assay (ELISA) was developed to detect microbial transglutaminase (MTG) in frozen surimi, using rabbit anti-MTG polyclonal antibody as the capture antibody and mouse anti-MTG monoclonal antibody as the detection antibody. Combined with anti-IgG1 secondary antibody horseradish peroxidase (HRP) conjugate, the sandwich ELISA was developed to quantitatively detect MTG in frozen surimi samples, thus providing a means to prevent adulteration of frozen surimi. The results showed that the optimum working concentration of the capture antibody was 2 µg/mL whereas that of the detection antibody was 0.1 µg/mL, and the optimum dilution of HRP-conjugated secondary antibody was 1:5,000. The visual detection limit of the assay was 20 ng/mL, and alinear relationship between OD450 values and the log values of MTG concentration was observed in the range of 0.6~10 mg/mL. A simulation model of adulteration in frozen surimi was established to determine the amount of added MTG. The recovery rate of MTG was over 94%, whereas the intra- and inter-plate coefficients of variation during the measurement were 1.12%~4.02% and 5.43%~6.87%, respectively. These results proved that this method was sensitive, required simple sample pretreatment, and was suitable for the quantitative detection of MTG added to frozen surimi. Source


Fan D.,Jiangnan University | Ma W.,Jiangnan University | Wang L.,Jiangnan University | Huang J.,Fujian Anjoyfood Share Co. | And 3 more authors.
Starch/Staerke | Year: 2012

FTIR and confocal laser micro-Raman spectroscopy methods were used to investigate the differences in chemical bond types, bond energy, and skeleton connection system between rice starch heated in a microwave and rice starch heated rapidly using a traditional method. The temperature of the peak absorption position of C-H mode vibration of microwaved sample was lower and the temperature of peak position of C-O related mode vibration on skeleton of microwaved sample were higher than those of the rapid heating sample, but there were no changes to other skeletal mode vibrations such as glycosidic linkage and pyranose ring. Overall, microwave-heat treatment did not change the type of chemical groups in starch molecules, and induce the formation of new chemical group bonds, or change the way that they interact with each other in rice starch. Furthermore, the vibrational energy of the chemical-bond of microwave-treated rice starch changes gradually during the heating process. Copyright © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Source


Zhu J.,Jiangnan University | Fan D.,Jiangnan University | Zhao J.,Jiangnan University | Zhang H.,Jiangnan University | And 5 more authors.
Journal of Food Science | Year: 2016

In this study, the textural properties and micromechanism of yellowtail seabream (Parargyrops edita, Sparidae) surimi, with and without Chinese oak silkworm pupa homogenate (SPH), were investigated at different levels. The fresh, freeze-dried, and oven-dried SPH all showed a gel-enhancing ability in suwari (40/90 °C) and modori (67/90 °C) gels, in a concentration-dependent manner. Though the drying treatments can improve the storability of SPH, compared with fresh, the effect of the active substance was weakened. Suwari and modori gels added with 5%(w/w, whole product) fresh SPH had the increase in breaking force and deformation by 37.39% and 47.98%, and 85.14% and 78.49%, respectively, compared with the control gel (without SPH addition). The major myofibrillar protein, especially myosin heavy chain (MHC), was better retained by the addition of SPH. Compared the control group, a finer, denser, and more ordered 3-dimensional gel network microstructure was obtained, and different Df (Fractal dimension) was analyzed by using the box count method. This was found in all samples from 2.838 to 2.864 for suwari gels and 2.795 to 2.857 for modori gels, respectively. Therefore, the modori of yellowtail seabream surimi, linked with endogenous proteases, could be retarded in the presence of SPH, leading to an increase in gel strength. Practical Application: Gelation ability is an important indication of the functional and textural properties of fish- based products. Some species of fish disintegrates easily, associated with a high content of endogenous proteases. However, few foodborne ingredients can act as protease inhibitors added directly, without adverse effects on the surimi gel. The purified enzyme inhibitors are not widely used in the food industry due to the high price and the complex processes. Chinese oak silkworm pupa, was first used in surimi with a significant enhancement of the gelation properties. The findings will have a profound effect on the actual production of surimi products. © 2016 Institute of Food Technologists®. Source

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