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203 results on '"Sun, Hanju"'

14. High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review.

Author

Zhang, Zuoyong, Zhang, Luji, He, Shudong, Li, Xingjiang, Jin, Risheng, Liu, Qian, Chen, Shuguang, and Sun, Hanju

Subjects
MEAT alternatives, PLANT proteins, MEAT packing houses, MEAT analysis, QUALITY control, MEAT
Abstract

The development of meat alternatives is a sustainable choice to meet eco-friendly and healthy demands. High-moisture extrusion (HME) technology has been applied to produce the textured plant proteins, which are recognized as meat analogues and have characteristics, nutrition, sensory attributes, and apparent fiber structure similar to animal meat. Although the production of HME meat analogues has a lot of advantages and broad prospects, the processing principle and quality control remain to be studied, and the current HME technology has not yet been popularized. In this paper, we review the HME technology, the formation mechanism of HME meat analogues, the effect of food ingredients on meat analogues processing, the systematic analysis method of meat analogues processing, and detection and evaluation methods of meat analogues. Our review would provide a comprehensive understanding and theoretical guidance for HME application in meat analogues processing. [ABSTRACT FROM AUTHOR]

Published
2023
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25. Acylation of Anthocyanins from Black Rice and Probiotic Effect of the Product on Intestinal Microflor.

Author

WANG Muwen, SUN Hanju, and LIU Shuyun

Subjects
ANTHOCYANINS, INULIN, HIGH performance liquid chromatography, ACYLATION, GUT microbiome, DECANOIC acid, SHORT-chain fatty acids
Abstract

In this study, cyanidin-3-O-glucoside (C3G) from black rice was enzymatically modified with capric acid as the acyl donor. Semi-preparative high performance liquid chromatography (Semi-HPLC) was used to purify the product, and mass spectrometry (MS) was used to identify the structure of the product. The results indicated that the acylation occurred to the glucoside of C3G, and the monoacylated product was cyanidin-3-O-(6" decanoyl) glucoside (ACD). The in vitro simulated digestion was used to examine the stability of ACD indigestion. Moreover, through in vitro fermentation, its regulation of intestinal microflora and effects on the production of short-chain fatty acids (SCFAs) and lactate were investigated. The results indicated that ACD was hardly digested in the simulated saliva, stomach and small intestinal fluid. After 24 h of in vitro fermentation, the total content of ACD decreased from 96.83 mg/L to 23.20 mg/L. ACD significantly increased the relative abundance of Bifidobacterium and Arisonia, decreased the relative abundance of Prevotella, Bacteroides, Macromonas and Clostridium, and promoted the production of SCFAs. It not only exhibited better dynamic and multiple regulatory effects on the intestinal microflora compared with C3G, but also exhibited similar effects to inulin in promoting the production of SCFAs (acetate, propionate, and butyrate), which provides a theoretical basis for the application of acylated anthocyanins as prebiotics in food. [ABSTRACT FROM AUTHOR]

Published
2023
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35. Prediction and characterization of the T cell epitopes for the major soybean protein allergens using bioinformatics approaches.

Author

Zhou, Fanlin, He, Shudong, Zhang, Yi, Wang, Yongfei, Sun, Hanju, and Liu, Qian

Abstract

Protein allergens is a health risk for consumption of soybeans. To understand allerginicity mechanism, T cell epitopes of 7 soybean allergens were predicted and screened by abilities to induce cytokine interleukin (IL) 4. The relationships among amino acid composition, properties, allergenicity, and pepsin hydrolysis sites were analyzed. Among the 138 T cell epitopes identified, YIKDVFRVIPSEVLS, KDVFRVIPSEVLSNS, DVFRVIPSEVLSNSY of Gly m 6.0501 (P04347), and AKADALFKAIEAYLL, ADALFKAIEAYLLAH of Gly m 4.0101 (P26987) were the most possible epitope candidates. In T cell epitopes pattern, the frequencies of amino acids Q, D, E, P, and G decreased, while F, I, N, V, K, H, A, L, and S increased. Hydrophobic residues at positions p1 and p2 and positively charged residues in positions p13 might contribute to allergenicity. Most of epitopes could be hydrolyzed by pepsin into small polypeptides within 12 residues length, and the anti‐digestive epitope regions contained I, V, S, N, and Q residues. T cell epitopes EEQRQQEGVIVELSK from Gly m 5.03 (P25974) showed resistance to pepsin hydrolysis and would cause a higher Th2 cell response. This research provides basis for the development of hypoallergenic soybean products in the soybean industry as well as for the immunotherapy design for protein allergy. [ABSTRACT FROM AUTHOR]

Published
2022
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47. Detection of Lectin Protein Allergen of Kidney Beans (Phaseolus vulgarisL.) and Desensitization Food Processing Technology

Author

Wang, Yongfei, He, Shudong, Zhou, Fanlin, Sun, Hanju, Cao, Xiaodong, Ye, Yongkang, and Li, Jing

Abstract

With the increase of food allergy events related to not properly cooked kidney beans (Phaseolus vulgarisL.), more and more researchers are paying attention to the sensitization potential of lectin, one of the major storage and defensive proteins with the specific carbohydrate-binding activity. The immunoglobulin E (IgE), non-IgE, and mixed allergic reactions induced by the lectins were inducted in the current paper, and the detection methods of kidney bean lectin, including the purification strategies, hemagglutination activity, specific polysaccharide or glycoprotein interactions, antibody combinations, mass spectrometry methods, and allergomics strategies, were summarized, while various food processing aspects, such as the physical thermal processing, physical non-thermal processing, chemical modifications, and biological treatments, were reviewed in the potential of sensitization reduction. It might be the first comprehensive review on lectin allergen detection from kidney bean and the desensitization strategy in food processing and will provide a basis for food safety control.

Published
2021
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