Author
Xin-feng Bai
Bio: Xin-feng Bai is an academic researcher from Shandong University. The author has contributed to research in topics: Polysaccharide & Monosaccharide. The author has an hindex of 1, co-authored 1 publications receiving 1 citations.
Topics: Polysaccharide, Monosaccharide, Volva, ABTS, DPPH
Papers
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TL;DR: In this paper, a crude polysaccharide (PDI) was extracted from D.indusiata volva and the antioxidant activities of PDI were examined by 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical, hydroxyl radical and ABTS radicals scavenge assay.
7 citations
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TL;DR: Wang et al. as discussed by the authors extracted the polysaccharide isolated from Piperis Dahongpao with the method of water-extraction and alcohol-precipitation and showed that PDP-1 had a strong scavenging ability for DPPH free radicals, Hydroxyl free radicals and ABTS free radicals.
2 citations
TL;DR: In this paper , the physical, nutritional, antioxidant and sensory properties, as well as the starch digestibility of wheat bread containing Dictyophora Indusiata powder (DIP) as a functional addition were investigated.
Abstract: This study aimed to investigate the physical, nutritional, antioxidant and sensory properties, as well as the starch digestibility of wheat bread containing Dictyophora Indusiata powder (DIP) as a functional addition. Results showed that though the specific volume of wheat breads decreased with the addition of DIP, the chewiness showed an increased trend. The wheat bread containing DIP showed significantly higher (p < 0.05) content of protein and dietary fiber compared to the control bread. On the other hand, with the addition of DIP, the total phenolic content and antioxidant properties of wheat bread significantly (p < 0.05) increased. The moisture and texture of bread during storage improved significantly (p < 0.05), and the enthalpy of bread decreased significantly (p < 0.05) in staling period. In conclusion, the wheat bread added with DIP could be a feasible baking-products with improved nutritional, antioxidant properties and bread staling.
2 citations
TL;DR: In this article, the crud polysaccharide (AVP) was extracted with the methods of water-extraction and alcohol-precipitation from Tangyin Artemisia vulgaris L. and the structure characterization of AVP-II was expressed by the combination of chemistry and spectroscopy analysis.
1 citations
TL;DR: In this paper , the crud polysaccharide (AVP) was extracted with the methods of water-extraction and alcohol-precipitation from Tangyin Artemisia vulgaris L. The results showed that the molecular weight of AVP-II was 2.58 × 103 KDa.
1 citations