Di Wu

Soochow University

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i-10 index

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Hongshan Liang

Huazhong Agricultural University

Bin Li

Huazhong Agricultural University

Yan Yang

Shanghai Academy of Agricultural Sciences

Bin Zhou

Hubei University of Technology

Fengjie Cui

Jiangsu University

Weiqing Sun

Yangtze University

Jing Li

Huazhong Agricultural University

Kun Yang

Yangtze University

Shuai Zhou

University of South China

Wanchao Chen

Shanghai Academy of Agricultural Sciences

Cooperative Institutions

Chinese Academy of Sciences

Huazhong Agricultural University

Shanghai Academy of Agricultural Sciences

Ministry of Agriculture and Rural Affairs

Soochow University

Zhejiang University

Yangtze University

Jiangsu University

Chinese Academy of Agricultural Sciences

University of Chinese Academy of Sciences

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Studies on the acid degradation process and in vitro immune activity of the polysaccharide H6PC20 in Hericium erinaceus

IOP Conference Series Materials Science and Engineering (2018)

Tingting Li Caijin Li Di Wu Yan Yang Yueling Jin

In this paper, the degradation and modification of the macromolecule polysaccharide (H6PC20) extracted from Hericium erinaceus was carried out by acid treatment, and a set of Hericium erinaceus polysaccharides with proper molecular weight were obtained to improve the biological activities of H6PC20. The effects of citric acid, trifluoroacetic acid, sulfuric acid and hydrochloric acid on the degradation of polysaccharide H6PC20 were compared, and it was found that trifluoroacetic acid was most suitable for degrading the polysaccharide in Hericium erinaceus. With the increasing of the degradation time, the proportion of polysaccharides with large molecular weight reduced, and the in vitro immune activity decreased, and the DPPH removal capacity increased gradually. With the increasing of trifluoroacetic acid concentration, the molecular weights of the degraded polysaccharides decreased, and the proportion of polysaccharides with large molecular weight reduced. When the acid concentration was 0.1∼0.5 M and the molecular weight was 1.57∼1.97×106 Da, the immune activities of the degraded polysaccharides markedly enhanced and the DPPH removal rate increased gradually compared with both before the degradation of H6PC20.

Hericium erinaceus

Trifluoroacetic acid

Degradation

10.1088/1757-899x/392/5/052014

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Citations (6)

An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel

Journal of the Science of Food and Agriculture (2021)

Di Wu Simin Yu Hongshan Liang Mohamed Eid Bin Li

Konjac glucomannan (KGM) showed a synergistic interaction with κ-carrageenan (CAR), which led to the formation of a promising compound hydrocolloid gel in the food field (such as jelly). Nevertheless, the mixed gels formed by adding KGM to CAR still displayed defects in gel strength and syneresis, and would hardly meet the quality requirements of some gel foods. However, deacetylated KGM and maltodextrin (MD) have always been used in gel foods and affect their viscosity and rheological properties.In our paper, different amounts of MD were first used to alter the textural properties, and the results showed that both tensile strength and elongation exhibited first an increasing and then a decreasing trend with the increasing MD proportion and achieved a maximum at a final maltodextrin proportion of 4 g kg-1 in the KGM/CAR/MD system. Based on the above results, we further explored the effects of deacetylation degree of KGM on the gel properties of mixed gel system. The results revealed that, compared to the native KGM, the partial deacetylated KGM was capable of significantly improving the tensile strength and elongation of KGM/CAR mixed gel.Our study found that the appropriate addition of MD (0.4%) and DKGM were able to alter the tensile properties of KGM/CAR mixed gel, with potential to meet the needs of consumers and further design innovative tensile gel products in the soft gel industry. © 2021 Society of Chemical Industry.

Syneresis

Maltodextrin

Elongation

Carrageenan

Glucomannan

10.1002/jsfa.11151

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Citations (18)

β-cyclodextrin- soy soluble polysaccharide based core-shell bionanocomposites hydrogel for vitamin E swelling controlled delivery

Food Hydrocolloids (2020)

Mohamed Eid Remah Sobhy Peiyuan Zhou Xianling Wei Di Wu

Swelling capacity

Pectin

10.1016/j.foodhyd.2020.105751

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Citations (45)

Polysaccharide structure and immunological relationships of RG-I pectin from the bee pollen of Nelumbo nucifera

International Journal of Biological Macromolecules (2018)

Shanshan Li Guang Yang Jingmin Yan Di Wu Yu Hou

Pectin

10.1016/j.ijbiomac.2018.01.015

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Citations (33)

Hericium erinaceus polysaccharide-protein HEG-5 inhibits SGC-7901 cell growth via cell cycle arrest and apoptosis

International Journal of Biological Macromolecules (2015)

Xin‐Yi Zan Fengjie Cui Yunhong Li Yan Yang Di Wu

Hericium erinaceus

10.1016/j.ijbiomac.2015.01.060

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Citations (56)

Selective Addition of Al³⁺ into Ba₂SiO₄:Eu²⁺ Phosphor to Improve Its Luminescence and Thermal Stability

ECS Journal of Solid State Science and Technology (2021)

Wang Jun-rong Di Wu Huangbin Duan Heng Liang Yupeng Wang

Developing green phosphors excited by blue LED chips is vitally important for filling the gap in the green region of existing white light-emitting diodes. Eu2+-activated Ba2SiO4 silicate phosphor is an excellent green phosphor candidate for WLEDs. However, low luminescent efficiency and poor thermal stability of this type of phosphor severely restrict its practical industrial applications. In this study, an attempt to enhance luminescence and thermal stability via the replacement of Si4+ with Al3+ in Ba2SiO4:Eu2+ phosphor was conducted. The phosphor composition was optimized as Ba1.94Si0.97Al0.03O3.985:0.06Eu2+, and the internal quantum efficiency was 53.81%, which is an increase of 18.45% relative to those of the Ba2SiO4:Eu2+ sample. The larger distance between adjacent Eu2+ due to the partial replacement of Si4+ with Al3+ is considered the main reason for the higher luminescent intensity. The Ba1.94Si0.97Al0.03O3.985:0.06Eu2+ phosphor maintains 88.70% of its initial emission intensity at 373 K, which is an improvement of 4.78% relative to the Al3+-free sample. With the help of Ba1.94Si0.97Al0.03O3.985:0.06Eu2+ phosphor, the CCT of WLED decreases from 3861 K to 3489 K, and the Ra value increases from 88.5 to 93.2. These results show that the Ba1.94Si0.97Al0.03O3.985:0.06Eu2+ phosphor can be used as a green component in white lighting applications.

Thermal Stability

Emission intensity

Quantum Efficiency

10.1149/2162-8777/ac0a53

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Citations (2)

Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp (Ctenopharyngodon idellus) under the synergistic effects of radio frequency combined with magnetic field

Journal of Food Science (2022)

Limei Wang Kun Yang Xian Wang Di Wu Xiaopeng You

This study evaluated the effects of radio frequency (RF)-replaced water bath (WB) or/and magnetic field (MF)-assisted WB heating on various quality parameters of grass carp myofibrillar protein (GCMP) gel and to understand the thermal gelling mechanism. Compared with the control, RF-replaced 40°C WB combining MF-assisted 80°C WB heating promoted GCMP structural changes, that was random coil content observably increased from 28.87% to 32.3% at the expense of α-helix reducing from 17.93% to 15.80%, even promoting the self-assembly of exposed residues. These structural changes were conducive to form relatively smooth and loose gel network structures, thus significantly increasing immobilized and bound water and improving water holding capacity. The electrostatic repulsion between exposed residues was conducive to the stability of protein molecules and gel structure. Overall, the RF-replaced 40°C WB combining MF-assisted 80°C WB heating was a desirable thermal alternative to conventional WB heating for improving gel quality.

Grass carp

Myofibril

Thermal Stability

Random coil

10.1111/1750-3841.16103

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Citations (6)

Semi-solid enzymolysis enhanced the protective effects of fruiting body powders and polysaccharides of Herinaceus erinaceus on gastric mucosal injury

International Journal of Biological Macromolecules (2023)

Mingxiao Cui Qiang Ma Zhong Zhang Wen Li Wanchao Chen

Hericium erinaceus

Erinaceus

10.1016/j.ijbiomac.2023.126388

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Citations (6)

Effects of direct current magnetic field treatment time on the properties of pork myofibrillar protein

International Journal of Food Science & Technology (2020)

Kun Yang Huiling Wang Jin Huang Di Wu Manman Zhao

Summary This study investigated the effects of direct current magnetic field (DC‐MF) treatment time (1, 3, 5, 8 h) on properties of porcine myofibrillar protein (MP). Gel water‐holding capacity increased from 83.40% to 87.20% when DC‐MF‐treatment time changed from 1‐h to 8‐h. The 3‐h treatment time of DC‐MF was found to promote MP unfolding, rearrangement and aggregation, leading to the loss of total sulfhydryl, the increase of reactive sulfhydryl, surface hydrophobicity, turbidity as well as the formation of MP clusters and the greater degree of crosslinking as compared with 0‐h treatment, thus a firmer and more ordered MP gel network for trapping more water. However, excessive DC‐MF treatment (8‐h) weakened DC‐MF effect on MP aggregation as well as gel network and texture. This study has shed light on the effects of DC‐MF treatment time on MP properties and provides useful information for the application of DC‐MF in the food industry.

Myofibril

Texture (cosmology)

Turbidity

10.1111/ijfs.14717

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Citations (24)

Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels

Food Chemistry (2020)

Kun Yang Limin Wang Juanjuan Guo Di Wu Xian Wang

Myofibril

Water-Holding Capacity

10.1016/j.foodchem.2020.128849

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Citations (58)