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Featured researches published by Jinshui Wang.


Food Chemistry | 2008

Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry

Jiaoyan Ren; Mouming Zhao; John Shi; Jinshui Wang; Yueming Jiang; Chun Cui; Yukio Kakuda; Sophia Jun Xue

Grass carp muscles were hydrolyzed with various proteases (papain, bovine pancreatin 6.0, bromelain, neutrase 1.5MG and alcalase 2.4L) to extract antioxidant peptides. The hydrolysates were assessed using methods of hydroxyl radical scavenging ability and lipid peroxidation inhibition activity. Hydrolysate prepared with alcalase 2.4L was found to have the highest antioxidant activity. It was purified using ultrafiltration and consecutive chromatographic methods including ion-exchange chromatography, multilayer coil high-speed counter-current chromatography, and gel filtration chromatography. The purified peptide, as a potent antioxidant, was identified as Pro-Ser-Lys-Tyr-Glu-Pro-Phe-Val (966.3Da) using RP-HPLC connected on-line to an electrospray ionization mass spectrometry. As well, it was found that basic peptides had greater capacity to scavenge hydroxyl radical than acidic or neutral peptides and that hydrophobic peptides contributed more to the antioxidant activities of hydrolysates than the hydrophilic peptides. In addition, the amino acid sequence of the peptide might play an important role on its antioxidant activity.


Food Chemistry | 2008

Identification of phenolics in the fruit of emblica (Phyllanthus emblica L.) and their antioxidant activities.

Xiaoli Liu; Chun Cui; Mouming Zhao; Jinshui Wang; Wei Luo; Bao Yang; Yueming Jiang

An activity-directed fractionation and purification process was used to identify the antioxidative components of emblica fruit. Dried fruit of emblica was extracted with methanol and then partitioned by ethyl ether, ethyl acetate, butanol and water. The ethyl acetate fraction showed the strongest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity among four fractions. The ethyl acetate fraction was then subjected to separation and purification using Sephadex LH-20 chromatography and reverse-phase high-performance liquid chromatography (HPLC). Six compounds were identified to be geraniin (1), quercetin 3-β-d-glucopyranoside (2), kaempferol 3-β-d-glucopyranoside (3), isocorilagin (4), quercetin (5), and kaempferol (6), respectively, by spectral methods, (1)H and (13)C nuclear magnetic resonance (NMR) spectroscopy, ultraviolet-visible (UV-Vis) spectrophotometry and mass spectroscopy (MS), and comparison with literatures. Compounds 2-4 and 6 were identified from emblica fruit for the first time. Furthermore, the antioxidant activities of purified compounds were screened for their antioxidative potential using lipid peroxidation and DPPH systems. All the purified compounds showed strong antioxidant and radical scavenging activities. Amongst, geraniin showed the highest antioxidant activity (4.7 and 65.7μM of IC50 values for DPPH and lipid peroxidation assay, respectively) than other purified compounds.


International Journal of Food Engineering | 2011

Microwave Assisted Multi-Stage Countercurrent Extraction of Dihydromyricetin from Ampelopsis grossedentataa

Wei Li; Cheng Zheng; Jinshui Wang; Youyuan Shao; Yanxiang Gao; Zhengxiang Ning; Yueming Jiang

A novel microwave assisted multi-stage countercurrent extraction (MAMCE) technique was developed for the extraction of dihydromyricetin from Chinese rattan tea, Ampelopsis grossedentata. The technique combined the advantages of microwave heating and dynamic multi-stage countercurrent extraction and achieved marked improvement in extraction efficiency over microwave assisted batch extraction. Analysis of dihydromyricetin concentrations in the solvent and matrix throughout the extraction process showed that by dividing the extraction into multiple stages and exchanging of solvents between stages, steady and substantial concentration gradients were established between the matrix and solvent, thus enabling the achievement of high extraction efficiency. The yield of dihydromyricetin was significantly affected by temperature, pH, solvent/material ratio and extraction time, and optimal extraction conditions were found to be 80-100°C, at acidic pH with a solvent/material ratio of 25-30 to 1 and extraction time of 5-10 min. With the high extraction efficiency and low usage of extraction solvent, MAMCE could prove to be a promising extraction technique which can be applied to the extraction of dihydromyricentin and other bioactive substances from natural materials.


Food Chemistry | 2007

Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems

Jinshui Wang; Mouming Zhao; Qiangzhong Zhao; Yueming Jiang


Carbohydrate Research | 2006

Identification of polysaccharides from pericarp tissues of litchi (Litchi chinensis Sonn.) fruit in relation to their antioxidant activities

Bao Yang; Jinshui Wang; Mourning Zhao; Yang Liu; Wei Wang; Yueming Jiang


Journal of Food Composition and Analysis | 2008

Antioxidant activity of methanolic extract of emblica fruit (Phyllanthus emblica L.) from six regions in China

Xiaoli Liu; Mourning Zhao; Jinshui Wang; Bao Yang; Yueming Jiang


International Immunopharmacology | 2007

Immunomodulatory and anticancer activities of flavonoids extracted from litchi (Litchi chinensis Sonn.) pericarp

Mouming Zhao; Bao Yang; Jinshui Wang; Yang Liu; Limei Yu; Yueming Jiang


Food Chemistry | 2006

Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities

Mouming Zhao; Bao Yang; Jinshui Wang; Baozhen Li; Yueming Jiang


Journal of Cereal Science | 2006

Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration

Jinshui Wang; Mouming Zhao; Xiaoquan Yang; Yueming Jiang


Food Hydrocolloids | 2007

Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction

Jinshui Wang; Mouming Zhao; Xiao-Quan Yang; Yueming Jiang; Cui Chun

Collaboration


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Mouming Zhao

South China University of Technology

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Yueming Jiang

Chinese Academy of Sciences

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Bao Yang

Chinese Academy of Sciences

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Chun Cui

South China University of Technology

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Qiangzhong Zhao

South China University of Technology

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Xiaoli Liu

South China University of Technology

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Jiaoyan Ren

South China University of Technology

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Mourning Zhao

South China University of Technology

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Yang Liu

South China University of Technology

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John Shi

Agriculture and Agri-Food Canada

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