Ling Zhu

Heilongjiang Provincial Academy of Agricultural Sciences

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Fengjie Zhang

Institute of Process Engineering

Hui Zhang

Jiangnan University

Yaqin Xu

Northeast Agricultural University

Yu Yang

Northeast Agricultural University

Jinxin Li

Hunan University

Lianyu Li

Craft Group (China)

Hao Zhang

Henan University of Technology

Gangcheng Wu

Jiangnan University

Ye Zhou

Heilongjiang Provincial Academy of Agricultural Sciences

Shuwen Lu

Education Department of Heilongjiang Province

Cooperative Institutions

Northeast Agricultural University

Heilongjiang Provincial Academy of Agricultural Sciences

Education Department of Heilongjiang Province

Tsinghua University

Tsinghua–Berkeley Shenzhen Institute

Zhengzhou University

Harbin University

Heilongjiang Academy of Sciences

Nanjing Agricultural University

Chinese Academy of Medical Sciences & Peking Union Medical College

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Perilla Seed Oil and Protein: Composition, Health Benefits, and Potential Applications in Functional Foods

Molecules (2024)

Lijun Guan Ling Zhu Xindi Zhang Yaxi Han Kunlun Wang

Perilla (

Perilla

Health Benefits

Functional food

10.3390/molecules29225258

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Citations (0)

Effect of dandelion root polysaccharide on structure, rheology and retrogradation properties of corn starch during storage

International Journal of Food Science & Technology (2022)

Libo Wang Ling Zhu Jingyu Gao Fengjie Zhang Lianyu Li

Summary The influence of dandelion root polysaccharide (DRP) on the retrogradation characteristics of corn starch (CS) in the process of storage was studied. Compared with native corn starch gel, the blue value (BV), hardness and syneresis were significantly decreased with the increasing of DRP concentration. Fourier transform infrared (FT‐IR) and X‐ray diffraction (XRD) showed that DRP addition inhibited the recrystallisation of CS during retrogradation. In addition, the dynamic rheological behaviours confirmed that DRP could enhance the shear stability and reduce the elastic properties of corn starch gel. These data showed DRP had potential application value in delaying starch retrogradation and improving food texture.

Retrogradation (starch)

Syneresis

Corn starch

Waxy corn

10.1111/ijfs.15991

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Citations (4)

Effect of dandelion root polysaccharide on the pasting, gelatinization, rheology, structural properties and in vitro digestibility of corn starch

Food & Function (2021)

Jingyu Gao Ling Zhu Jing Huang Lianyu Li Yu Yang

The influence of dandelion root polysaccharide (DRP) on the gelatinization properties and in vitro digestibility of corn starch was investigated. Pasting behaviors indicated that the addition of DRP led to an increase of the pasting temperature and a decrease of viscosity. Compared to native corn starch, the swelling power, solubility and content of amylose leaching were reduced as the DRP addition increased. Scanning electron microscopy (SEM) analysis showed that DRP was easily dispersed in the starchy matrix, and a more uniform structure was observed in corn starch/DRP pastes. Fourier transform infrared (FT-IR) and X-ray diffraction (XRD) analyses confirmed that the crystal shape of the corn starch gels was not changed and no new groups were produced with increasing DRP concentration. Moreover, DRP could improve the fluidity of the gelatinized corn starch and reduce its digestibility. These findings provided fundamental information about DRP's application in the whole processing of corn starch.

Waxy corn

Corn starch

10.1039/d1fo00507c

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Citations (22)

Extraction, purification, structural characterization of Anemarrhena asphodeloides polysaccharide and its effect on gelatinization and digestion of wheat starch

Industrial Crops and Products (2022)

Ling Zhu Fengjie Zhang Yang Yu Xiaoqing Liang Qingkai Shen

Arabinose

Monosaccharide

Sephadex

10.1016/j.indcrop.2022.115867

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Citations (10)

Methylglyoxal scavenging capacity of fiber-bound polyphenols from highland barley during colonic fermentation and its modulation on methylglyoxal-interfered gut microbiota

Food Chemistry (2023)

Jinxin Li Hao Zhang Wei Liu Xijuan Yang Ling Zhu

Ingredient

Scavenging

10.1016/j.foodchem.2023.137409

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Citations (6)

Preparation and characterization of carboxymethylated Anemarrhena asphodeloides polysaccharide and its effect on the gelatinization of wheat starch

International Journal of Biological Macromolecules (2024)

Libo Wang Guoqiang Li Ling Zhu Yinzhao Gao Yanhui Wei

Characterization

Starch gelatinization

10.1016/j.ijbiomac.2024.134419

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Citations (2)

Recent trends in extraction, purification, structural characterization, and biological activities evaluation of Perilla frutescens (L.) Britton polysaccharide

Frontiers in Nutrition (2024)

Ling Zhu Lijun Guan Kunlun Wang Chuanying Ren Yang Gao

Perilla frutescens (L.) Britton is an annual herb plant of the Perilla genus in the Labiatae family, which is commonly utilized as an edible and medicinal resource. Polysaccharides are among the major components and essential bioactive compounds of P. frutescens , which exhibit a multitude of biological activities, including antioxidant, antitumor, anti-fatigue, immunoregulation, hepatoprotective, anti-inflammatory, and lipid-lowering effects. As a natural carbohydrate, P. frutescens polysaccharide has the potential to be utilized in the development of drugs and functional materials. In this paper, we provide an overview of progress made on the extraction, purification, structural characterization, and bioactivity of polysaccharides from different parts of P. frutescens . The challenges and opportunities for research are discussed, along with the potential development prospects and future areas of focus in the study of P. frutescens polysaccharides.

Perilla frutescens

Perilla

10.3389/fnut.2024.1359813

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Citations (3)

The fiber-bound polyphenols from highland barley with inhibitory effects against carbonyls during in vitro digestion of cookies and French fries

Food Bioscience (2023)

Jinxin Li Hao Zhang Xijuan Yang Ling Zhu Gangcheng Wu

Digestion

Glyoxal

10.1016/j.fbio.2023.102685

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Citations (4)

Influence of in vitro gastrointestinal digestion and colonic fermentation on carbonyl scavenging capacity of fiber-bound polyphenols from quinoa

Food & Function (2023)

Jinxin Li Hao Zhang Ling Zhu Gangcheng Wu Hui Zhang

Whole grain insoluble dietary fiber (IDF) is a good source of bound-form polyphenols. In the present study, insoluble dietary fiber rich in bound polyphenols (BP-IDF) from quinoa, rye and wheat was prepared. The carbonyl scavenging capacities of these three BP-IDFs and the effects of in vitro gastrointestinal (GI) digestion and colonic fermentation on their scavenging activities were studied. The results indicated that the fiber-bound polyphenols from quinoa showed the highest carbonyl scavenging capacity compared to those from rye and wheat. After colonic fermentation, more than 73% of the bound polyphenols were still retained in the fermented residues of the quinoa BP-IDF. The fiber-bound polyphenols in the GI-digested residues of quinoa retained considerable carbonyl scavenging activities. During the fermentation process, the residual fiber-bound polyphenols in the fermented residues still scavenged 35.8% to 45.2% of methylglyoxal, 19.3% to 25.4% of glyoxal, 50.7% to 60.5% of acrolein and 5.2% to 9.7% of malondialdehyde, showing a critical role in the scavenging of carbonyl compounds compared to the released and metabolized polyphenols. These findings confirm the capacity of fiber-bound polyphenols from three whole grains to scavenge carbonyls during in vitro digestion and fermentation processes, suggesting that they could be used as functional ingredients to maintain continuous defenses against carbonyls along the digestive tract.

Digestion

Scavenging

10.1039/d3fo03000h

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Operating Characteristic of IC Reactor Treating Wastewater of Sweet Potato Starch

Advanced materials research (2011)

Ling Zhu Yiping Guo Dou Dou Huang Yan'e Tian Li Li Liu

The operating characteristics of IC reactor were studied when wastewater of sweet potato starch was utilized to domesticate the granular sludge. The effect of temperature on the treatment of sweet potato starch wastewater using IC reactor was specially researched. Results showed that the COD removal rate improved gradually in the process of the granular sludge in the IC reactor was domesticated by wastewater of sweet potato starch, and the activity of granular sludge also increasingly recovered. When the domestication was finished, the volume loading rate and the COD removal rate could attain 21.9kgCOD/ (m3 •d) and 84%, respectively. When the system temperature was between 29～35°C,the COD removal rate could be above 80%. However, when the temperature decreased, the COD removal rate reduced sharply.

Potato starch

10.4028/www.scientific.net/amr.374-377.905

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Citations (4)