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Qiuhong Xu
Zhejiang University of Technology
GlycationOrganic chemistryChemistryGlucomannanBiochemistry
5Publications
4H-index
59Citations
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Publications 5
Newest
#1Jianhua Liu (Zhejiang University of Technology)H-Index: 5
#2Yahong Luo (Zhejiang University of Technology)H-Index: 1
Last. Yuting Ding (Zhejiang University of Technology)H-Index: 6
view all 7 authors...
Abstract Silver carp myosin (Ms) was glycated with konjac oligo-glucomannan (KOG) under dry reaction conditions. The physicochemical properties (amino acid composition, total sulfhydryl groups, hydrophobicity, viscosity and microstructure), conformational properties (heat changes, secondary and tertiary conformations) and functional properties (emulsifying properties) were investigated. The amino acid composition (especially relative acidic/basic charged amino acid ratio) was an intrinsic physic...
10 CitationsSource
#1Shulai Liu (Zhejiang University of Technology)H-Index: 4
#2Peicheng Zhao (Zhejiang University of Technology)H-Index: 4
Last. Jianhua Liu (Zhejiang University of Technology)H-Index: 5
view all 6 authors...
Abstract Konjac oligo-glucomannan (KOG) is a new-type polysaccharide with abundant hydroxyl groups and a small quantity of branches. Myofibrillar protein (Mf) from silver carp ( Hypophthalmichthys molitrix ) was incubated with KOG for 0–96 h at 50 °C and 75% relative humidity to obtain glycoconjugates in different periods of Maillard reaction. Physicochemical properties, including SDS-PAGE, sugars bound to Mf, available amino acids and FT-IR property all indicated that glycation occurred success...
6 CitationsSource
#1Shulai Liu (Zhejiang University of Technology)H-Index: 4
#2Peicheng Zhao (Zhejiang University of Technology)H-Index: 4
Last. Jianhua Liu (Zhejiang University of Technology)H-Index: 5
view all 6 authors...
Myofibrillar protein (Mf) from silver carp (Hypophthalmichthys molitrix) was incubated with glucose and maltodextrin for 0–96 h at 50 °C and 75% relative humidity to obtain glycoconjugates in different periods of the Maillard reaction. Physicochemical properties, including molecular weight, sugars bound to Mf, available amino acid content and FT-IR properties all indicated that glycation occurred successfully. In addition, SDS-PAGE analysis and available amino acids of Maillard reaction producti...
3 CitationsSource
#1Jianhua Liu (Zhejiang University of Technology)H-Index: 5
#2Qiuhong Xu (Zhejiang University of Technology)H-Index: 4
Last. Yuting Ding (Zhejiang University of Technology)H-Index: 6
view all 5 authors...
Abstract Silver carp ( Hypophthalmichthys molitrix ) myosin protein (Ms) was glycated with konjac oligo-glucomannan (KOG) by using the controlled Maillard reaction (MR). Colorimeter measurements and SDS-PAGE analysis indicated the occurrence of the MR and glycoconjugates formation, respectively. Thinner sheet and non-homogeneous Ms-KOG conjugates were observed by scanning electron microscope (SEM). Fourier transform infrared spectroscopy (FT-IR) indicated that the amide I, II and III bands of Ms...
12 CitationsSource
#1Jianhua Liu (Zhejiang University of Technology)H-Index: 5
#2Qiuhong Xu (Zhejiang University of Technology)H-Index: 4
Last. Yuting Ding (Zhejiang University of Technology)H-Index: 6
view all 7 authors...
Abstract Konjac oligo-glucomannan (KOG) was prepared by degradation of konjac glucomannan (KG) using β-mannanase. The hydrolysis process was monitored by the viscosity of the enzymatic hydrolysates. Factors affecting the enzymatic hydrolysis of KG were investigated, and the optimum hydrolysis conditions were as follows: time 2 h; temperature 50 °C; pH 6.0; and enzymatic concentration 150 U/g. Under these optimized conditions, minimum viscosity (31.9 mPa·s) of the hydrolasate was obtained. The av...
28 CitationsSource
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