Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch

Fuzhou, China

Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch

Fuzhou, China
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Zhao Y.,Fujian Agriculture and forestry University | Wang W.,Fujian Agriculture and forestry University | Zheng B.,Fujian Agriculture and forestry University | Zheng B.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | And 2 more authors.
Drying Technology | Year: 2017

The people of Southeast Asia often use lotus as a highly sought-after food source. Here, the effects of ultrasonic pretreatment on the drying kinetics of lotus (Nelumbo nucifera Gaertn.) seeds under microwave vacuum drying were investigated. The best fit model to predict the drying kinetics was also proposed. Lotus seeds were subjected to ultrasonic pretreatment at frequencies of 20, 35, and 80 kHz and power intensity of 0.75 and 1.50 W/g for 10 min using an ultrasonic bath and then to microwave vacuum drying. Five different mathematical models were fitted to the experimental data and a newly proposed model was selected based on model with highest regression coefficient (R2), lowest root mean square error (RMSE), sum square error (SSE), and chi-square (χ2), respectively. Time-domain nuclear magnetic resonance and field scanning electron microscope were used to describe the water state of ultrasonic samples and examine microstructure, respectively. The results showed that ultrasonic pretreatment performed at a relatively low frequency and relatively high power intensity had a positive effect on reducing the drying time (6.25–31.25%) during microwave vacuum drying because of the redistribution of water and the formation of microchannels. In parallel studies, the new model showed the best fit to the drying curve. © 2017 Taylor & Francis.


Tian Y.,Fujian Agriculture and forestry University | Tian Y.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Huang J.,Fujian Agriculture and forestry University | Xie T.,Fujian Agriculture and forestry University | And 5 more authors.
Food Chemistry | Year: 2016

Hongqu rice wines were subjected to high hydrostatic pressure (HHP) treatments of 200 MPa and 550 MPa at 25 °C for 30 min and effects on wine quality during pottery storage were examined. HHP treatment can significantly (p < 0.05) decrease the content of fusel-like alcohols and maintain the concentration of lactones in these wines. After 18 months of storage, the HHP-treated wines exhibited a more rapid decrease in total sugars (9.3-15.3%), lower free amino acid content (e.g. lysine content decreased by 45.0-84.5%), and higher ketone content (e.g. 6- and 14-fold increase for 2-nonanone). These changes could be attributed to the occurrence of Maillard and oxidation reactions. The wines treated at 550 MPa for 30 min developed about twice as rapidly during pottery storage than untreated wines based on principal component analysis. After only 6 months, treated wines had a volatile composition and an organoleptic quality similar to that of untreated wines stored in pottery for 18 months. © 2016 Elsevier Ltd. All rights reserved.


Tian Y.,Fujian Agriculture and forestry University | Tian Y.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Wu S.,Fujian Agriculture and forestry University | Zhao Y.,Fujian Agriculture and forestry University | And 4 more authors.
Journal of Food Processing and Preservation | Year: 2015

This study experimented on microwave-vacuum (MWV) drying of kiwifruit (Actinidia deliciosa) slices as a way to improve drying productivity and the quality of dried fruit. The effects of microwave power density, sample thickness and vacuum degree on the drying characteristics of kiwifruit slices were studied. The results showed that these three factors had significant effects on the vitamin C and chlorophyll contents and on the rehydration capacity of dried kiwifruit slices, as well as the total drying time. The processing parameters of MWV drying of kiwifruit slices were optimized by using Box-Behnken design with a quadratic regression model built by response surface methodology. The optimum processing parameters were experimentally determined as microwave power density at 7.7W, sample thickness of 6.0mm and MWV drying for 11.5min at a vacuum degree of -90kPa. High-quality dried kiwifruit slices can be created under these conditions using this drying process. © 2015 Wiley Periodicals, Inc.


Guo Z.,Fujian Agriculture and forestry University | Guo Z.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Zeng S.,Fujian Agriculture and forestry University | Zeng S.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | And 6 more authors.
Food Chemistry | Year: 2015

Aqueous lotus seed starch suspensions (15%, w/w) were subjected to ultra-high pressure treatment (UHP, 100-600 MPa) for 30 min. The effects of UHP treatment on the structural and physicochemical properties of starch were investigated. The SEM and laser diffraction particle size analysis revealed that UHP treatment affected the shape and size distribution of starch granules. The morphological structure of starch was completely destroyed at 600 MPa, indicating complete gelatinization. Analysis of HPSEC-MALLS-RI suggested that the dispersity index of UHP-treated starch were decreased from 1.28 to 1.11. According to XRD analyses, UHP treatment converted native starch (C-type) into a B-type pattern. The swelling power and solubility presented a significant decrease at 85 and 95°C, but opposite trends were found at 55-75°C. The DSC results indicated a reduction in gelatinization temperatures and enthalpy with increasing pressure treatment. The RVA viscograms revealed that UHP-treated starch showed a decreased breakdown and setback viscosity, reflecting lower retrogradation tendency compared to native starch. © 2015 Elsevier Ltd.All rights reserved.


Guo Z.,Fujian Agriculture and forestry University | Guo Z.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Zeng S.,Fujian Agriculture and forestry University | Zeng S.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

Objective: To provide theoretical basis for the optimization of quality characteristics of lotus-seed starch.Methods: Using lotus-seed starch as raw material, the effect of different pressure treatment time on the particle size distribution and physicochemical properties of lotus-seed starch which was modified by ultra high pressure (UHP) were investigated.Results: The granule size and distribution of lotus-seed starches increased as the treatment time was prolonged. The treatment of starch suspension with UHP resulted in a significant increase of swelling power and solubility at 55, 60 and 75℃, but opposite trends were found at 85℃ and 95℃. Light transmittance of lotus-seed starch decreased after UHP treatment and it decreased with the extension of storage time. Compared with the native starch, the freeze-thaw stability and retrogradation of lotus-seed starch were improved under UHP processing (500 MPa) for 10~50 min. However, the extent of the damage of the starch granules increased with the increasing treatment time and it resulted in a increase of retrogradation and syneresis rate of lotus-seed starch.Conclusion: UHP processing at certain degree is capable to improve the quality characteristics of lotus-seed starch. ©, 2014, Chinese Institute of Food Science and Technology. All right reserved.


Guo Z.,Fujian Agriculture and forestry University | Guo Z.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Zeng S.,Fujian Agriculture and forestry University | Zeng S.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | And 8 more authors.
Food Hydrocolloids | Year: 2015

Lotus seed starch in water (15%, w/w) was subjected to ultra-high pressure (UHP, 100-600MPa) for 30min. The effects of UHP on the structural, rheological and retrogradation properties of starch were investigated using polarized light microscopy, solid-state 13C CP/MAS NMR, rheometry, and differential scanning calorimetry. At 600MPa, there was loss of the polarization cross, but some birefringence remained, indicating gelatinization. The 13C CP/MAS NMR results revealed a reduction in crystallinity and peak intensity in the crystalline state with increasing pressure. Native and UHP-treated starch pastes exhibited shear-thinning pseudoplastic behavior. Both G' and G" increased significantly at 100-500MPa and decreased at 600MPa, indicating that excessive pressurization weakens gel structures. UHP-treated starch pastes recovered more slowly their original structures under low-high-low shear conditions than native starch. During storage, UHP-treated starch gels had higher Avrami exponent values and lower recrystallization rates compared with native starch, which suggested a lower retrogradation tendency. © 2014 Elsevier Ltd.


Tian Y.,Fujian Agriculture and forestry University | Tian Y.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Zhao Y.,Fujian Agriculture and forestry University | Zeng H.,Fujian Agriculture and forestry University | And 3 more authors.
Carbohydrate Polymers | Year: 2016

A novel neutral polysaccharide (LGPS-1), with a molecular weight of 1.547 × 105 Da, was isolated from Lentinus giganteus by precipitation and purification. The monosaccharides included D-mannose (Man), D-glucose (Glc) and D-galactose (Gal) with a molar ratio of 3.0:4.1:7.1. The backbone of LGPS-1 was composed of 1,6-Galp and 1,3,6-Manp whereas the branches were composed of 1,6-Glcp and 1-Glcp. The anticancer efficacy of LGPS-1 was assessed using HepG2 hepatocellular carcinoma cells. The results showed that LGPS-1 inhibited the proliferation of HepG2 cells and also induced the activation of caspase-3, and cleavage of PARP-1. Western blot analysis revealed that LGSP-1 significantly induced a loss of mitochondrial membrane potential (Δym), increased the ratio of Bax/Bcl-2, promoted the release of cytochrome c into cytoplasm as well as inhibited the phosphorylation of Akt in HepG2 cells. These findings suggest that LGPS-1 induced apoptosis in HepG2 cells through intrinsic mitochondrial apoptosis and PI3K/Akt signaling pathways. © 2016 Elsevier Ltd


Tian Y.,Fujian Agriculture and forestry University | Tian Y.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Zhao Y.,Fujian Agriculture and forestry University | Huang J.,Fujian Agriculture and forestry University | And 3 more authors.
Food Chemistry | Year: 2016

Various drying methods play important roles in the preservation of foods. However, how the different drying methods affect the quality of some foods is not clear. This paper evaluates the effects of hot air, vacuum, microwave, and microwave vacuum drying techniques on important qualities and volatile compounds of whole shiitake (Lentinus edodes) mushrooms. These four drying methods resulted in a significantly (p < 0.05) increase in the content of total free amino acids and the relative content of sulfur compounds of dried products. Microwave vacuum drying helped to maintain larger amounts of taste-active amino acids, and improved nutrient retention and color attributes. Furthermore, the uniform honeycomb network created by microwave vacuum drying along with a less collapsed structure of dried samples can be used to explain the observed high rehydration ratio. Therefore, microwave vacuum drying should be a potential method for obtaining high-quality dried mushrooms. © 2015 Elsevier B.V. All rights reserved.


Zeng S.,Fujian Agriculture and forestry University | Zeng S.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Chen B.,Fujian Agriculture and forestry University | Zeng H.,Fujian Agriculture and forestry University | And 6 more authors.
Journal of Agricultural and Food Chemistry | Year: 2016

The objective of this study is to investigate the effect of microwave irradiation on the physicochemical and digestive properties of lotus seed starch. The physicochemical properties of lotus seed starch were characterized by light microscopy, 1H NMR, FT-IR spectroscopy, and HPSEC-MALLS-RI. The starch-water interaction and crystalline region increased due to the changed water distribution of starch granules and the increase of the double-helix structure. The swelling power, amylose leaching, molecular properties, and radius of gyration reduced with the increasing microwave power, which further affected the sensitivity of lotus seed starch to enzymatic degradation. Furthermore, the resistant starch and slowly digestible starch increased with the increasing microwave irradiation, which further resulted in their decreasing hydrolysis index and glycemic index. The digestive properties of lotus seed starch were mainly influenced by the reduced branching degree of amylopectin and the strong amylose-amylose interaction. © 2016 American Chemical Society.


PubMed | Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch and Fujian Agriculture and forestry University
Type: Journal Article | Journal: Journal of agricultural and food chemistry | Year: 2016

The objective of this study is to investigate the effect of microwave irradiation on the physicochemical and digestive properties of lotus seed starch. The physicochemical properties of lotus seed starch were characterized by light microscopy, (1)H NMR, FT-IR spectroscopy, and HPSEC-MALLS-RI. The starch-water interaction and crystalline region increased due to the changed water distribution of starch granules and the increase of the double-helix structure. The swelling power, amylose leaching, molecular properties, and radius of gyration reduced with the increasing microwave power, which further affected the sensitivity of lotus seed starch to enzymatic degradation. Furthermore, the resistant starch and slowly digestible starch increased with the increasing microwave irradiation, which further resulted in their decreasing hydrolysis index and glycemic index. The digestive properties of lotus seed starch were mainly influenced by the reduced branching degree of amylopectin and the strong amylose-amylose interaction.

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