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Hong Y.,The State Key Laboratory of Food Science and Technology | Hong Y.,Jiangnan University | Liu G.,The State Key Laboratory of Food Science and Technology | Liu G.,Jiangnan University | And 2 more authors.
Food Research International | Year: 2015

The purpose of this paper is to investigate the feasibility of reducing viscosity of high-concentration starch slurry by adding pullulanase at lower temperatures. The hydrophilic properties of pullulanase debranched starch (DBS) were simultaneously evaluated. The results of GPC and reducing sugar content showed that short linear glucan chains were generated in the debranched starch swollen at 60. °C, and the percentage of glucan chains increased with the swelling temperatures (70. °C, 80. °C). The crystalline structure of swollen starches after pullulanase hydrolysis was changed from double-helical A-type crystalline to a mixture of B-type and single-helical V-type crystalline. This modified starch was partially soluble in cold water, and possessed good water holding capacity. The results of rheological properties showed swollen starches after pullulanase modification was able to form gel structure. © 2014 Elsevier Ltd. Source


Chen H.,Jiangnan University | Chen H.,The State Key Laboratory of Food Science and Technology | Jin Y.,The State Key Laboratory of Food Science and Technology | Ding X.,The State Key Laboratory of Food Science and Technology | And 5 more authors.
Food Hydrocolloids | Year: 2014

Phosvitin (Pv) from hen egg yolk was conjugated to dextran (Dex) through the initial stage of Maillard reaction in an aqueous system (Pv:Dex, 1:4 (w/w); Mw of Dex, 40kDa) at 100°C for 6h. The red shift of λmaxoccurred to Pv after the conjugation reaction from 355 to 362nm and from 510 to 520nm of intrinsic and extrinsic fluorescence emission spectra respectively. Circular dichroism spectra demonstrated that partial unordered secondary structure of Pv transformed into α-helix and β-turn after conjugating with Dex. The solubility of Pv-Dex conjugates represented an increase from 53.0% to 79.3% at pH 4.0. The zeta-potential of all tested emulsions decreased with lowering pH from 7.0 to 4.0. The interfacial thickness of Pv (1.0mg/ml) absorbed onto latex particles at pH 4.0 was prominently increased by conjugation with Dex. Both the highest ESI and the slight fluctuation of D[4,3] of Pv-Dex conjugates illustrated that conjugation of Pv with Dex would be an effective method to improve its emulsion stability against more acidic pH environment. © 2014 Elsevier Ltd. Source


Chen H.,The State Key Laboratory of Food Science and Technology | Chen H.,Jiangnan University | Wu F.,The State Key Laboratory of Food Science and Technology | Duan X.,The State Key Laboratory of Food Science and Technology | And 7 more authors.
Food Hydrocolloids | Year: 2013

Effect of pectin (34-40% esterification), glycerol and trehalose at two concentrations (0.1% and 0.5%, wt./wt%) on physicochemical and emulsifying properties of phosvitin (Pv) was investigated under the mild conditions (oil volume fraction, 0.25; protein concentration, 5 mg/mL; 10 mM sodium phosphate buffer, pH 7.0). Pv showed better emulsifying properties than sodium caseinate (Sc). Glycerol (0.5%) significantly increased the emulsifying activity index (EAI) of Pv from 19.8 to 20.9 and the emulsion stability index (ESI) from 67.6 to 75.1. The higher ESI of Pv was also obtained by 0.1% pectin and 0.5% trehalose. The results obtained from circular dichroism (CD) spectra indicated that all the tested additives displayed slight effect on the unfolded structure of Pv. Furthermore, fluorescence pattern demonstrated that glycerol and trehalose increased the hydrophobicity of Pv, while pectin displayed an opposite effect. All emulsions exhibited a shear-thinning behavior and the flow behavior was fitted to the power law model. Frequency sweeps of the emulsions illustrated that they behaved like a viscous liquid. © 2012 Elsevier Ltd. Source


Chen H.,The State Key Laboratory of Food Science and Technology | Wang P.,The State Key Laboratory of Food Science and Technology | Wu F.,The State Key Laboratory of Food Science and Technology | Xu J.,The State Key Laboratory of Food Science and Technology | And 5 more authors.
International Journal of Biological Macromolecules | Year: 2013

The conjugation reaction between phosvitin (Pv) and dextran (Dex) in an aqueous solution at the initial stage of Maillard reaction was investigated in this study. The formation of Pv-Dex conjugates was indirectly traced by measuring the absorbance at 200. nm in the UV-vis spectrophotometer. The content of free amino groups in the glycosylated Pv decreased to 77.4% after reaction for 6. h. The new band near the loading end of SDS-PAGE gel also suggested the high molecular weight products developed after conjugation. The shift of the main peak of Pv in size exclusion-high performance liquid chromatography from 9.16. min to 8.87. min and the minor peak from 6.56. min to 6.13. min confirmed the formation of covalent conjugates. Circular dichroism (CD) spectra demonstrated that significant changes of the secondary structure occurred to the grafted Pv. The optimum conjugation condition chosen was per Pv (5. mg/ml) glycosylated with 4-fold dextran (Mw, 40. kDa) at 100. °C for 6. h. © 2013. Source

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