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Qiuhong Xu
Zhejiang University of Technology
5Publications
4H-index
49Citations
Publications 5
Newest
Published on Nov 1, 2017in Food Hydrocolloids5.84
Jianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology),
Yahong Luo1
Estimated H-index: 1
(Zhejiang University of Technology)
+ 4 AuthorsYuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
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...
Published on Jun 1, 2017in Food Hydrocolloids5.84
Shulai Liu4
Estimated H-index: 4
(Zhejiang University of Technology),
Peicheng Zhao4
Estimated H-index: 4
(Zhejiang University of Technology)
+ 3 AuthorsJianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology)
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...
Published on Jan 1, 2017in RSC Advances3.05
Shulai Liu4
Estimated H-index: 4
(Zhejiang University of Technology),
Peicheng Zhao4
Estimated H-index: 4
(Zhejiang University of Technology)
+ 3 AuthorsJianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology)
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...
Published on Jun 1, 2016in Food Hydrocolloids5.84
Jianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology),
Qiuhong Xu4
Estimated H-index: 4
(Zhejiang University of Technology)
+ 2 AuthorsYuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
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...
Published on Oct 1, 2015in Carbohydrate Polymers6.04
Jianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology),
Qiuhong Xu4
Estimated H-index: 4
(Zhejiang University of Technology)
+ 4 AuthorsYuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
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...
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