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Your search keyword '"Wang, Qingling"' showing total 370 results
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370 results on '"Wang, Qingling"'

20. Effects of Arabic Gum and Guar Gum, Polysaccharides with Different Viscosity, on the Emulsifying Properties of Myofibrillar Protein

Author

MIAO Yuyan, CAO Yan, LI Jingzhi, WU Mangang, WANG Qingling, GE Qingfeng, YU Hai

Subjects
myofibrillar protein, arabic gum, guar gum, emulsion, interfacial protein, rheological properties, Food processing and manufacture, TP368-456
Abstract

The effects of adding different amounts (0.1%–0.5%) of arabic gum (AG) or guar gum (GG), natural polysaccharides with similar molecular mass but different viscosity, on the emulsifying properties of myofibrillar protein (MP) were investigated. The results showed that both AG and GG could significantly improve the emulsifying properties of MP, and AG was more effective in improving the emulsifying activity, while GG was more conducive to the emulsion stability. Both emulsifying activity index (EAI) and emulsion stability index (ESI) initially increased and then decreased with increasing the amount of added polysaccharides, reaching maximum values when 0.3% AG or 0.2% GG was added. Both polysaccharides, especially GG, resulted in a marked reduction of the interfacial protein content. The droplet size of emulsions gradually decreased with increasing the amount of added polysaccharides, and the droplet size distribution became more uniform. When more than 0.3% GG was added, slight flocculation occurred in the emulsions. At the same concentration, GG reduced the droplet size of the emulsions compared to AG. Rheological analysis confirmed that all emulsions were pseudoplastic fluids, exhibiting weak gel properties. AG at low levels (≤ 0.3%) caused a decrease in the viscosity of the emulsions while remarkably increasing the storage modulus. In contrast, the addition of GG significantly increased the apparent viscosity and storage modulus of the emulsions. Compared with AG, the emulsion prepared with GG, with higher viscosity, exhibited greater apparent viscosity and storage modulus, which was more favorable to the emulsion stability.

Published
2023
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32. Implementation of Value-Decomposition Networks Based Algorithm for Multiple Units Combat in StarCraft

Author

Xu, Hang, Wang, Qingling, Angrisani, Leopoldo, Series Editor, Arteaga, Marco, Series Editor, Panigrahi, Bijaya Ketan, Series Editor, Chakraborty, Samarjit, Series Editor, Chen, Jiming, Series Editor, Chen, Shanben, Series Editor, Chen, Tan Kay, Series Editor, Dillmann, Rüdiger, Series Editor, Duan, Haibin, Series Editor, Ferrari, Gianluigi, Series Editor, Ferre, Manuel, Series Editor, Hirche, Sandra, Series Editor, Jabbari, Faryar, Series Editor, Jia, Limin, Series Editor, Kacprzyk, Janusz, Series Editor, Khamis, Alaa, Series Editor, Kroeger, Torsten, Series Editor, Liang, Qilian, Series Editor, Martín, Ferran, Series Editor, Ming, Tan Cher, Series Editor, Minker, Wolfgang, Series Editor, Misra, Pradeep, Series Editor, Möller, Sebastian, Series Editor, Mukhopadhyay, Subhas, Series Editor, Ning, Cun-Zheng, Series Editor, Nishida, Toyoaki, Series Editor, Pascucci, Federica, Series Editor, Qin, Yong, Series Editor, Seng, Gan Woon, Series Editor, Speidel, Joachim, Series Editor, Veiga, Germano, Series Editor, Wu, Haitao, Series Editor, Zhang, Junjie James, Series Editor, Yan, Liang, editor, and Yu, Xiang, editor

Published
2022
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48. Characterization of Degraded Konjac Glucomannan from an Isolated Bacillus licheniformis Strain with Multi-Enzyme Synergetic Action.

Author

Zhang, Xueting, Ding, Jieqiong, Liao, Minghong, Meng, Xin, Fu, Yubiao, Huang, Linjuan, Wang, Zhongfu, and Wang, Qingling

Subjects
KONJAK, BACILLUS licheniformis, EXTRACELLULAR enzymes, MICROBIAL contamination, SCANNING electron microscopy, POLYSACCHARIDES
Abstract

The large molecular weight and high viscosity of natural konjac glucomannan (KGM) limit its industrial application. Microbial degradation of low-molecular-weight KGM has health benefits and various biological functions; however, the available KGM strains used in the industry have microbial contamination and low degradation efficiencies. Therefore, exploring novelly adaptable strains is critical for industrial processes. Here, the Bacillus licheniformis Z7-1 strain isolated from decaying konjac showed high efficiency for KGM degradation. The monosaccharide composition of the degradation products had a reduced molar ratio of mannose to glucose, indicating that Z7-1 preferentially degraded glucose in KGM. The degraded component was further characterized by ESI-MS, Fourier-transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM), and it also exhibited good antibacterial activity against various food-spoilage bacteria. Genome sequencing and zymolytic analysis revealed that abundant carbohydrate-active enzymes exist in the Z7-1 genome, with at least five types of extracellular enzymes responsible for KGM degradation, manifesting multi-enzyme synergetic action. The extracellular enzymes had significant thermal stability, indicating their potential application in industry. This study provides an alternative method for obtaining low-molecular-weight KGM with antibacterial functions and supports foundational knowledge for its development as a biocatalyst for the direct conversion of biomass polysaccharides into functional components. [ABSTRACT FROM AUTHOR]

Published
2024
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49. Research Progress on Fibrotic Self-assembly of Plant Protein Resource.

Author

Tang Ziwei, Ming Yu, Zhao Xinxin, Lin Xinzhuo, Wu Mangang, and Wang Qingling

Subjects
PLANT proteins, PROTEIN structure, SUSTAINABLE development, PLANT development, AMINO acids
Abstract

Protein fibrils formed through self-assembly are expected to be used as a novel functional ingredient in food industry, on account of their abundant amino acids, straight morphology, and multi-level and multi-scale structures. The development and utilization of protein fibrils have become a research hotspot in the food field in recent years, notably the research on plant-derived protein self-assembled fibrils that are more in line with the needs of green and sustainable development has attracted considerable attention. In this paper, the formation mechanism and influencing factors of plant-derived protein fibrillization are introduced. Especially, the impact of fibrous self-assembly on the protein structure and techno -functional properties, as well as the application status and development prospects of protein fibrils in the food field are highlighted, with a view to provide a theoretical basis for the development and utilization of plant protein fibrils in the field of functional food. [ABSTRACT FROM AUTHOR]

Published
2024
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