Showing papers by "Bao Yang published in 2010"
TL;DR: The results of secondary structure suggested that grafted SPI had decreased alpha-helix and beta-sheet levels and increased unordered coils level and that SPI-GA conjugates gave emulsions exhibiting more stability against creaming than those prepared with only SPI during ambient temperature storage.
Abstract: Soy protein isolate (SPI) was grafted with gum acacia (GA) in this work. In comparison with classical heating at high water activity, ultrasound could accelerate the graft reaction between SPI and GA. A degree of graft (DG) of 34 was obtained by ultrasonic treatment for 60 min, whereas 48 h was required with classical heating. Ultrasonic treatment improved the concentration of available free amino groups of SPI. The grafted SPI showed significantly (p < 0.05) higher levels of emulsifying activity index, emulsifying stability index, and surface hydrophobicity than native SPI. The droplet size (D[3,2] and D[4,3]) of SPI emulsion decreased from 8.3 to 2.3 μm and from 25.7 to 7.1 μm through ultrasound-assisted grafting, respectively. Moreover, SPI−GA conjugates gave emulsions exhibiting more stability against creaming than those prepared with only SPI during ambient temperature storage (20 days). Decreases of lysine and arginine contents during the graft reaction indicated that these two amino acid residues a...
137 citations
TL;DR: In this paper, the effects of ultra-high pressure assisted extraction at pressures of 200, 300, 400 and 500 MPa on total phenolic contents, extraction yield, antioxidant and antityrosinase activities from longan fruit pericarp (LFP) were investigated.
127 citations
TL;DR: In this paper, β-Cyclodextrin (β-CD) was used to form inclusion complex with chlorogenic acid and quinic acid moiety was included within the β-CD cavity.
126 citations
TL;DR: In this article, the antioxidant and cytotoxic properties of Clausena lansium (Lour) fruit extract were reported. But, the analysis was performed on the 1 H, 13 C NMR (nuclear magnetic resonance), and ESI-MS (electrospray ionisation mass spectrometric) analysis.
99 citations
TL;DR: The results suggested that M1 was very potential to be used to improve their antioxidant, textural and sensory quality and Cantonese sausages treated with M1 and M2 showed good texturally and sensory properties.
90 citations
TL;DR: The volatile compounds of Cantonese sausage at different stages of processing and storage were analyzed by gas chromatography/mass spectrometry (GC/MS) with solid phase microextraction (SPME) as mentioned in this paper.
85 citations
TL;DR: In this article, the structure of methylated longan fruit pericarp (PLFP) was identified by gas chromatography/mass spectrometry and a high correlation coefficient between degree of methylation and superoxide anion radical scavenging activity of PLFP was determined.
72 citations
TL;DR: In this paper, the contents of total phenolics, ascorbic acid and β-carotene, and the antioxidant capacity as typified by β-Carotene and free radical scavenging activity (DPPH) assays were determined for the raw and blanched vegetables.
Abstract: Five commonly consumed vegetables in Malaysia namely, four-angled bean (Psophocarpus tetragonolobus D.C.), French bean (Phaseolus vulgaris L.), long bean (Vigna sesquipedalis L.), snow pea (Pisum sativum var. macrocarpon L.) and snap pea (Pisum sativum) were blanched in boiling water for 10 min. The contents of total phenolics, ascorbic acid and β-carotene, and the antioxidant capacity as typified by β-carotene and free radical scavenging activity (DPPH) assays were determined for the raw and blanched vegetables. The study revealed that blanching caused a significant (p < 0.05) increase in β-carotene content [fresh (389–539 µg/100 g), blanched (510–818 µg/100 g)], except in snow pea. Conversely, there was a significant (p < 0.05) decrease in ascorbic acid content [fresh (1.2–7.8 mg/100 g), blanched (0.67–3.8 mg/100 g)]. After blanching, the total phenolic content and antioxidant activity either decreased or increased depending on the type of vegetables. The total phenolic content was positively correlated with the antioxidant activity of the studied vegetables to some extent, but not with ascorbic acid or β-carotene.
59 citations
TL;DR: In this article, the role of chelate-soluble pectin (CSP) on fruit properties, neutral sugar composition and morphology of CSP from two tomato cultivars (Dongsheng and Geruisi) at two ripening stages (turning and light-red) were investigated by high-performance liquid chromatography (HPLC) and atomic force microscopy (AFM), respectively.
43 citations
TL;DR: Wang et al. as mentioned in this paper showed that high pressure extraction technique has a high efficiency in extracting phenolic compounds from longan fruit pericarp tissues and the HPE sample shows a strong antioxidant activity of the phenolic compound, which may help longan industry to develop new extraction methods for better utilization of phenolic drugs as natural antioxidants.
Abstract: High pressure extraction (HPE) and ultrasonic extraction (UE) has exhibited great potential for extracting bioactive compounds from plant tissues. Experiments were conducted to comparatively investigate the effects of 500 MPa HPE, 40 kHz UE and convention extraction (CE) on extraction yield, total phenolic content and antioxidant activity from longan fruit pericarp. The antioxidant activities of these extracts were then analyzed employing various antioxidant model systems including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, total antioxidant capacity, superoxide anion radical scavenging activity and inhibitory ability against lipid peroxidation. In addition, three phenolic compounds, namely gallic acid, corilagin and ellagic acid, were identified and quantified using the high-performance liquid chromatography method. Compared with CE and UE samples, HPE sample exhibited higher extraction efficiency in terms of extraction yield, phenolic content and antioxidant activity.
PRACTICAL APPLICATIONS
Longan (Dimocarpus longan Lour.) is an attractive fruit and is widely distributed throughout the southern parts of China. Longan fruit pericarp (LFP) accounts for approximately 20% by weight of the whole fresh fruit and is comprised of significant amount of phenolic compounds and polysaccharides which are natural antioxidants. This work showed that high pressure extraction technique has a high efficiency in extracting phenolic compounds from longan fruit pericarp tissues and the HPE sample shows a strong antioxidant activity of the phenolic compounds, which may help longan industry to develop new extraction methods for better utilization of phenolic compounds as natural antioxidants.
43 citations
TL;DR: In this article, the crystalline, thermal and textural properties of chestnut starches at 0, 25, 50, 75% and 100% degrees of hardening (DHs) were investigated.
TL;DR: Glycinin was treated by limited proteolysis and/or high-pressure homogenization in this article, and the combined treatments significantly improved the solubility of glycinin, especially in acidic aqueous solution.
TL;DR: In this article, polysaccharides of chestnut at 0, 50% and 100% degrees of hardening (DH) were extracted and then sequentially fractionated using 40% and 80% ethanol in order to obtain PCs I and II.
TL;DR: In this article, eight Cantonese sausage samples from different manufacturers were collected and their microbial and textural properties were characterized, and the analysis of between-variable relationships indicated that the pH value was significantly correlated to its microbial and texture properties.
Abstract: Cantonese sausage is one of the traditional meat products in China. In the present study, eight Cantonese sausage samples from different manufacturers were collected. Their microbial and textural properties were characterized. The chemical compositions were determined as follows: moisture, 15.18 ± 3.40%; protein, 33.75 ± 7.26% (expressed in dry matter); fat, 42.12 ± 6.64% (expressed in dry matter); total carbohydrates, 9.11 ± 3.73%; sodium chloride, 6.13 ± 0.41%; and sodium nitrite, 35.55 ± 6.69 mg/kg. The pH was determined to be 6.22 ± 0.14, while the acid value was 2.02 ± 0.71 mg potassium hydroxide/g lipid, and the peroxide value was 0.03 ± 0.04 g potassium iodide/100 g lipid. The total viable counts were 5.55 ± 1.48 log10 cfu/g, lactic acid bacteria were 3.59 ± 0.68 log10 cfu/g, staphylococci/micrococci were 3.96 ± 0.54 log10 cfu/g and yeasts/molds were 3.55 ± 0.47 log10 cfu/g. Staphylococci/micrococci were the dominant microbial group in Cantonese sausage. This was different from other sausages. The textural profiles of Cantonese sausage were determined as follows: average values of hardness, springiness, cohesiveness, gumminess and chewiness were 3,066.56 g, 0.96 mm, 0.57, 1,736.76 g and 1,658.26 g × mm, respectively. Analysis of between-variable relationships indicated that the pH value of Cantonese sausage was significantly correlated to its microbial and textural properties.
PRACTICAL APPLICATIONS
Cantonese sausage has gained much popularity and acceptance in China and many other countries. Commercial products from different manufacturers were collected in this work. The microbiological and textural characteristics of Cantonese sausage as well as the chemical compositions were evaluated. It is helpful to understand this type of sausage in order to improve its quality.
TL;DR: In this article, the authors investigated the variations in the levels of total phenolics and (−)-epicatechin as a major substrate for polyphenol oxidase (PPO) in pericarp tissue of longan fruit during development.
TL;DR: It is demonstrated that OTA was not present in the longan pulp, indicating that the presence of OTA in longan fruit pulp detected by the HPLC-FD analysis needed to be confirmed by the ESI-MS method.
Abstract: Harvested longan (Dimocarpus longan Lour.) fruit are susceptible to decay caused by both bacterial and fungal infections. Ochratoxin A (OTA) is a kind of mycotoxin produced by a number of fungi. In this study, OTA was extracted from longan fruit pulp by 80% methanol and then loaded on C-18 solid-phase extraction columns. The extract solution was then analyzed by high-performance liquid chromatography - fluorescence detection (HPLC-FD) and an electron spray ionization-mass spectrometry (ESI-MS), respectively. The HPLC-FD analysis showed that a compound similar to OTA might exist in longan fruit pulp, but further analysis by the ESI-MS method demonstrated that OTA was not present in the longan pulp, indicating that the presence of OTA in longan fruit pulp detected by the HPLC-FD analysis needed to be confirmed by the ESI-MS method.
TL;DR: In this article, a set of very long-lived trees of Sabina przewalskii Kom. from the Dulan area of the northeastern Tibetan Plateau was analyzed and it was shown that the annual basal-radius increment is larger for the outermost rings in comparison with the inner rings, especially for very long living trees.
Abstract: Tree-ring width records provide a primary data source for millennial paleoclimatic reconstructions. However, a problem exists connected with taking into consideration the complex age-dependence within these records. Analyzing a set of very long-lived trees of Sabina przewalskii Kom. from the Dulan area of the northeastern Tibetan Plateau, we found for the first time that the annual basal-radius increment is larger for the outermost rings in comparison with the inner rings, especially for very long-living trees. Neglecting this circumstance when the so-called regional curve standardization is used can distort paleoclimatic reconstructions.