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Hang Qi
Dalian Polytechnic University
ChemistrySea cucumberStichopusAntioxidantBiochemistry
36Publications
7H-index
131Citations
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Publications 36
Newest
#1Zi-qiang Liu (Dalian Polytechnic University)H-Index: 4
#2Da-Yong Zhou (Dalian Polytechnic University)H-Index: 12
Last. Fereidoon Shahidi (MUN: Memorial University of Newfoundland)H-Index: 99
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Abstract Live sea cucumbers (Stichopus japonicus) were stored in a solution containing oxalic acid and tea polyphenols as natural metal ion chelators. The inhibitory effects of these chelators on the autolysis phenomenon and the underlying mechanism of action were investigated for the first time by using scanning electron microscopy, differential scanning calorimetry, low-field nuclear magnetic resonance and confocal laser scanning microscopy. External stimuli cause autolysis through the release...
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#1Baoyu He (Dalian Polytechnic University)H-Index: 2
#2Yu Ming (Dalian Polytechnic University)
Last. Hang Qi (Dalian Polytechnic University)H-Index: 7
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Abstract In the present study, effects of riboflavin (RF) and kelp polyphenol extracts (KPE) on mackerel (Scomberomorus Niphonius) myofibrillar protein (MP) gel were studied with or without ultraviolet A (UVA) irradiation treatment. The gel strength was increased with the addition of RF and KPE under UVA irradiation. Analysis of the proteins in the gel indicated that the carbonyl content increased, while the contents of total sulfhydryl and amino groups decreased. The proteins appeared to have n...
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#1Di Jiang (Dalian Polytechnic University)H-Index: 1
#2Ping Shen (Dalian Polytechnic University)
Last. Hang Qi (Dalian Polytechnic University)H-Index: 7
view all 6 authors...
The effect of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different levels (0, 25, 125, 625 µmol/g protein) on the gel properties of mackerel (Scomberomorus niphonius) myofibrillar protein (MP) was studied with and without ultraviolet A (UVA) irradiation. The results showed that the gel strength and cooking yield increased in a PTE dose-dependent manner, and at the level of 625 µmol/g protein PTE, the highest gel strength of 308.43 ± 8.12 (mN·cm) and cooking yie...
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#1Xiufang Dong (Dalian Polytechnic University)H-Index: 5
#2Baoyu He (Dalian Polytechnic University)H-Index: 2
Last. Hang Qi (Dalian Polytechnic University)H-Index: 7
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Abstract The tenderization mechanism in sea cucumber Apostichopus japonicas was investigated. Effects of three kinds of protease inhibitors on proteolysis in the tenderized Apostichopus japonicus body wall (AJBW) were characterized. The protein profiles in AJBW were determined at 0 h (CON), 1 h (T_1h), 3 h (T_3h) and 12 h (T_12h) after tenderization by isobaric tags for relative and absolute analysis quantitation. Results indicated inhibitors of cysteine, serine protease and matrix metalloprotei...
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#1Di Jiang (Dalian Polytechnic University)H-Index: 1
#2Ying Bai (Dalian Polytechnic University)H-Index: 1
Last. Hang Qi (Dalian Polytechnic University)H-Index: 7
view all 7 authors...
: The effects of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different concentration (0, 1.6, 8, and 40 mg/g protein) with and without ultraviolet A (UVA) irradiation treatment on gel properties of mackerel (Scomberomorus niphonius) mince (MM) were investigated. The results indicated that both the breaking force and water-holding capacity (WHC) of the MM gel increased with addition of PTE, and the highest breaking force and WHC were observed with 40 mg/g PTE und...
Source
#1Xiufang Dong (Dalian Polytechnic University)H-Index: 5
#2Ping Shen (Dalian Polytechnic University)
Last. Hang Qi (Dalian Polytechnic University)H-Index: 7
view all 6 authors...
Abstract During thermal tenderization of sea cucumber body wall, protein oxidation always happens which disrupts its structural integrity. In this study, we investigated the effects of (−)-epigallocatechin gallate (EGCG, at 0, 5, 50, 125, 250 μg/mL) to protect the structure of heated collagen fibers (CFs) in sea cucumber Apostichopus japonicus body wall. Many disintegrated collagen fibrils and fibril bundles were observed in samples with no EGCG by scanning electron microscope, while the integri...
Source
#1Baoyu He (Dalian Polytechnic University)H-Index: 2
#2Yixin Shi (Dalian Polytechnic University)H-Index: 1
Last. Hang Qi (Dalian Polytechnic University)H-Index: 7
view all 7 authors...
In this study, effects of different concentrations of riboflavin (0, 0.02, and 0.1 mumol/g protein) on myofibrillar protein (MP, Scomberomorus niphonius) gel were characterized. The gel structure and properties were studied with or without Ultraviolet A (UVA) irradiation. Electron spin resonance results showed that riboflavin produced .OH under UVA irradiation, which subsequently oxidized the MP. Compared with the control group, the addition of riboflavin with UVA irradiation increased the stren...
Source
#1Xin Xiong (Dalian Polytechnic University)H-Index: 1
#2Baoyu He (Dalian Polytechnic University)H-Index: 2
Last. Hang Qi (Dalian Polytechnic University)H-Index: 7
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Abstract Biochemical, chemical and textural changes in postmortem Stichopus japonicus body wall (SJBW) were evaluated during iced storage for 8 days. Triphosphate (ATP) and its breakdown products, K-value, total volatile basic nitrogen (TVB-N), microbiological,pH, water-holding capacity (WHC), texture, protein degradation and cathepsin activities were monitored. K-value increased linearly from 4.83 ± 0.57% at day 0–18.85 ± 2.09% at day 2, 28.15 ± 2.05% at day 4, and 48.16 ± 1.91% at day 8. Spoil...
1 CitationsSource
#1Yingying Dong (Dalian Polytechnic University)H-Index: 2
#2Chengrong Wen (Dalian Polytechnic University)H-Index: 8
Last. Shuang Song (Dalian Polytechnic University)H-Index: 13
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Abstract The effects of positive and neutral charged amino acids (Arginine (Arg) and Glutamine (Gln)) on the gel properties and microstructure of potassium iota Carrageenan (KIC) were investigated. The findings suggested that the gel melting temperature (Tg) of KIC gels increased from 36 °C to 43 °C with the Gln concentration increasing, and the elastic modulus (G’) increased as well. However, with the increase Arg concentration, Tg and G’ of gels increased gradually and then decreased, and the ...
1 CitationsSource
#1Xiufang Dong (Dalian Polytechnic University)H-Index: 5
#2Ying Bai (Dalian Polytechnic University)H-Index: 1
Last. Hang Qi (Dalian Polytechnic University)H-Index: 7
view all 8 authors...
Undaria pinnatifida sporophyll (U. pinnatifida) is a major byproduct of U. pinnatifida (a brown algae) processing. Its phenolic constituents, phlorotannins, are of special interest due to their intrinsic ability to precipitate proteins. Herein, a high-temperature extraction procedure was used to isolate these biologically active compounds. The heating temperature, heating time, and extraction solvent (ethanol) concentration were examined with response surface analysis to determine the optimal co...
3 CitationsSource
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