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Your search keyword '"Liang, Shangyun"' showing total 8 results
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8 results on '"Liang, Shangyun"'

5. The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages

Author

Jie Yang, Liang Shangyun, Li Cheng, Yan Hong, Yayuan Zhang, Zhaofeng Li, Caiming Li, Zhengbiao Gu, and Yu Bi

Subjects
0301 basic medicine, Blood Glucose, food.ingredient, Starch, Flour, 03 medical and health sciences, chemistry.chemical_compound, Ingredient, food, Insulin resistance, Functional food, In vivo, Functional Food, Glucagon-Like Peptide 1, medicine, Homeostasis, Food science, Resistant starch, 030109 nutrition & dietetics, Glucokinase, fungi, Body Weight, food and beverages, Resistant Starch, Ripening, Musa, General Medicine, medicine.disease, Lipids, 030104 developmental biology, chemistry, Diabetes Mellitus, Type 2, Digestion, Insulin Resistance, Nutritive Value, Food Science
Abstract

Resistant starch, a functional food ingredient, can improve the nutritional value of food products. In this study, the in vitro digestibility of starch from banana flour at four ripening stages was evaluated. The result showed that the resistant starch content of banana flour at ripening stage 1 was up to 81%. Furthermore, to explore the effect of resistant starch in the body, the in vivo digestibility of banana flour was investigated. The intake of banana flour at ripening stage 1 resulted in a nearly 70% decrease in the homeostasis model assessment of insulin resistance value, compared to that of the model group. By contrast, the genes related to glucokinase were upregulated by 66%, and the expression level of the insulin receptor gene was increased by more than 1.5 times that of the model group. Thus, natural banana flour has potential for controlling type 2 diabetes mellitus.

Published
2020

8. Effect of corn starch on the structure, physicochemical and gel properties of hairtail (Trichiurus haumela) myosin.

Author

Mi, Hongbo, Liang, Shangyun, Li, Zhenghan, Yi, Shumin, Chen, Jingxin, Li, Xuepeng, and Li, Jianrong

Subjects
*CORNSTARCH, *MYOSIN, *FLUORESCENCE quenching, *PROTEIN binding, *AMYLOSE, *LASER microscopy, *STARCH
Abstract

Summary: Effects of corn starch on structure, physicochemical and gel properties of myosin were investigated. Particle size, turbidity, surface hydrophobicity and total sulphhydryl groups of myosin were significantly increased with the increasing of starch concentration, and the increase range of high amylose corn starch (HACS) group was the most significant. Tryptophan residue of myosin was buried, and fluorescence quenching occurred after starch was added. HACS made myosin secondary structure was changed from α‐helix to β‐sheet. Confocal laser scanning microscopy (CLSM) photographs showed starch was encapsulated by aggregated myosin, which made the protein binding tighter and more beneficial to the formation of gel. Moreover, strength and water holding capacity of heat‐induced myosin gels containing starch were significantly higher than that of pure myosin. Starch, especially HACS, could induce myosin aggregation before heating gelatinisation and promote myosin self‐assembly at low temperature, which may be conducive to forming a higher quality gel after heating. [ABSTRACT FROM AUTHOR]

Published
2021
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