Author
Ximing Xu
Bio: Ximing Xu is an academic researcher from Tianjin Agricultural University. The author has contributed to research in topics: Ipomoea & Food science. The author has an hindex of 1, co-authored 1 publications receiving 19 citations.
Topics: Ipomoea, Food science, Medicine, Fermentation, Horticulture
Papers
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TL;DR: Chinese rice varieties are characterized by a high protein and the grain texture after cooking has high hardness and low stickiness, according to a novel formulae developed based on the iodine absorption curve obtained using milled rice.
Abstract: In this study, we evaluated 16 Japanese and Chinese rice cultivars in terms of their main chemical components, iodine absorption curve, apparent amylose content (AAC), pasting property, resistant starch content, physical properties, sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, and enzyme activity. Based on these quality evaluations, we concluded that Chinese rice varieties are characterized by a high protein and the grain texture after cooking has high hardness and low stickiness. In a previous study, we developed a novel formula for estimating AAC based on the iodine absorption curve. The validation test showed a determination coefficient of 0.996 for estimating AAC of Chinese rice cultivars as unknown samples. In the present study, we developed a novel formulae for estimating the balance degree of the surface layer of cooked rice (A3/A1: a ratio of workload of stickiness and hardness) based on the iodine absorption curve obtained using milled rice.
33 citations
TL;DR: Wang et al. as discussed by the authors measured 16 quality indicators in 81 varieties of sweet potato and found that these 16 quality traits had different coefficients of variation (C.V.). Among them, the C.V. of fructose, glucose, and adhesiveness were the largest: 87.95%, 87.43%, and 55.09%, respectively.
Abstract: The raw eating quality of sweet potato is complex. As consumers start paying more attention to the raw eating quality of tuberous roots in sweet potato, the evaluation of the raw eating quality of sweet potato is becoming an important issue. Therefore, we measured 16 quality indicators in 81 varieties of sweet potato. It was found that these 16 quality traits had different coefficients of variation (C.V.). Among them, the C.V. of fructose, glucose, and adhesiveness were the largest: 87.95%, 87.43% and 55.09%, respectively. The cluster analysis method was used to define six categories of the different tuberous roots of sweet potato. Group I, III, and IV had a stronger hardness and higher starch and cellulose content. Groups II, V, and VI were softer, with a high moisture and soluble sugar content. The principal component analysis method was used to comprehensively evaluate 16 quality indicators of 81 sweet potato varieties. It was found that Futian1, Taishu14, and Nanshu022 are good varieties in terms of raw eating quality. These varieties have low hardness, high adhesiveness in texture, high soluble sugar content, and low starch and cellulose. Future research should focus on improving the raw eating quality of sweet potato by reducing hardness, starch, and cellulose, while increasing adhesiveness, soluble sugar, and moisture content.
1 citations
TL;DR: In this article , the effect of foliar application of UCZ on the storage quality of tuberous root was examined. But the authors focused on the foliar spraying UCZ-affected storage quality during pro-harvest storage.
Abstract: Uniconazole (UCZ), as a plant growth regulator, has been extensively applied in sweetpotato (Ipomoea batatas (L.) Lam) to increase tuberous root yield and quality. It is usually used in the production of sweetpotato by foliar spray. The post-harvest storage stage is crucial for forming the quality of the sweetpotato’s tuberous root. Few studies have focused on the foliar spraying UCZ-affected storage quality of sweetpotato during pro-harvest storage. To examine the effects of foliar application of UCZ on the storage quality of tuberous root, this study mainly analyzed the influence of storage quality, with (K2 and K4) and without (K1 and K3) 100 mg·L−1 foliar spraying of UCZ, at a storage period of normal fertilizing treatments (K1 and K2) and rich fertilizing treatments (K3 and K4), on the storage quality of three representative sweetpotato varieties (Z13, Z33 and J26). Compared to the no-use UCZ treatments, the decay rate of K2 was the lowest for any storage time. The decay rate of all the varieties was 0.0% before 45 DAS. Only the decay rate of Z33 increased to 4.4% at 60 DAS (p < 0.05). The dry matter rate of K2 and K4 was still higher than that of K1 during 15–60 DAS in Z13 and J26 (p < 0.05). UCZ foliar spraying was higher than without treatment at 30–60 DAS. In Z33, the springiness of UCZ spraying was higher than no spraying treatments at 45–60 DAS. These results indicate that foliar spraying of UCZ had no effect on the storage quality of tuberous root decreasing sharply, and it sometimes kept the quality stable.
TL;DR: In this article , the improved quality of sour soybean milk by adding polypeptide from Pleurotus eryngii was investigated in mice induced by cyclophosphamide.
Abstract: The improved quality of sour soybean milk by adding polypeptide from Pleurotus eryngii was investigated in this study, and the immunomodulatory effect of sour soybean milk fermented with polypeptides from P. eryngii was also evaluated in immunosuppressed mice induced by cyclophosphamide. Results showed the physicochemical property of sour soybean milk fermented with small-molecular-weight polypeptide (<3 kDa) were superior to the others including the decrease of pH, and increase of acidity, water-holding capacity and lactic acid bacteria count. The animal experiment demonstrated that sour soybean milk with polypeptide could effectively reverse the decreasing trend of thymus/spleen index and hematological parameters, enhance murine immune functions including serum hemolysin and splenic lymphocyte proliferation, and inhibit oxidative stress. In addition, sour soybean milk fermented with polypeptide could increase the diversity of intestinal flora, and increase the abundances of Firmicutes, Bacteroides, and Lactobacillus. Taken together, it could provide a theoretical basis for developing an immunomodulatory agent or functional food additives with antioxidant activity.
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TL;DR: Structural analysis by size-exclusion chromatography of both the parent starch and starch leached during cooking gives knowledge and understanding of the molecular structural characteristics of starch controlling cooked-rice preference: not just high amylose but also other aspects of molecular structure.
93 citations
01 Jan 1996
TL;DR: In this article, the effects of environmental temperature during the early development of seeds on the structural characteristics of the endosperm starch were investigated using near-isogenic lines of rice plants (Taichung 65, waxy), grown under temperature controlled conditions.
Abstract: The effects of environmental temperature during the early development of seeds on the structural characteristics of the endosperm starch were investigated using near-isogenic lines of rice plants (Taichung 65, waxy), grown under temperature controlled conditions. High performance gel permeation chromatography (HPLC) demonstrated that Pseudomonas isoamylase-debranched amylopectins of rice plants grown at lower temperature (25 °C) contain increased amounts of short chains and decreased amounts of long chains as compared with amylopectins obtained from rice plants grown at higher temperature (30°C). By high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) of isoamylase-debranched amylopectins it was detected that the amount of unit chains with degree of polymerization (DP) 6 and 11-13, in the amylopectin of rice plants grown at lower temperature (25°C) had significantly increased and the amount of unit chains with DP 8, 22-24 and 29 had significantly decreased, as compared with the amylopectin of rice plants grown at higher temperature (30°C ). It was confirmed that the environmental temperature between 5 and 10 d after pollination strongly influenced the structure characteristics of the endosperm starch of rice plants.
62 citations
TL;DR: All the three varieties had higher scores for overall sensory quality in Xiangshui than in Hangzhou, indicating that the growing location is a key factor in determining the sensory quality of cooked japonica rice.
56 citations
TL;DR: In this paper, the effect of nitrogen (N) fertilizer on rice eating and cooking quality (ECQ) was investigated, and the physicochemical foundation of ECQ, and amylopectin fine structure of two Waxy alleles japonica rice cultivars Nanjing 9108 (NJ9108) and Huaidao 5 (HD5) under four N rates (0, 150, 300, and 450 kg ha−1).
22 citations
19 citations