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Featured researches published by Zhengxing Chen.


Food Chemistry | 2015

Mechanistic insights into solubilization of rice protein isolates by freeze–milling combined with alkali pretreatment

Tao Wang; Hao Zhang; Li Wang; Ren Wang; Zhengxing Chen

The solubilization of rice protein isolates (RPIs) has been regarded as one of the critical and challenging processes affecting commercial availability. Simultaneous treatment with freezing and milling (freeze-milling) combined with alkali pretreatment can remarkably increase the maximum achievable amounts of soluble RPIs by up to 42 times. This study investigates the mechanism of solubilization of RPIs by freeze-milling (RPI(fm)). Structural analyses reveal that milling causes proteins to unfold with ice crystals formed inside protein bodies. Fluorescent and Fourier transform infrared spectra show that RPI(fm) possesses disrupted hydrophobic surface and exposed hydrophilic inner groups. Size exclusion chromatography results reveal that RPI(fm) exhibits disaggregation and strong water-protein interactions. These results indicate that freeze-milling may be a promising manufacturing technique in food industry.


Food Chemistry | 2018

Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats

Chao Chen; Li Wang; Ren Wang; Xiaohu Luo; Yongfu Li; Juan Li; Yanan Li; Zhengxing Chen

The objectives of this research were to determine the phenolic contents, oxygen radical absorbance capacities (ORAC), cellular antioxidant activities (CAA), and antiproliferative capacities of nine oat varieties and four brans in China. Of all varieties, Longyan 3 and Beiyan 1 exhibited the highest total avenanthramides (146.94±7.31 and 120.95±6.66µg/g, respectively) and ORAC values (21.03±0.56 and 21.18±1.45µM Trolox/g, respectively), while Shaotong exhibited the highest total phenolic acids (143.52±9.42µg/g) and CAA values (33.38±1.74µM quercetin/100g). The EC50 of antiproliferative capacities ranged from 167.31±6.42 to 233.42±21.31mg/mL, with the lowest in Beixiao 8 while the highest in Jinyan 8. ORAC values correlated with avenanthramides while CAA values correlated with phenolic acids. Moreover, phenolic contents, antioxidant properties, and antiproliferative capacities of oat brans was higher than that of corresponding whole oats in most cases.


Food Chemistry | 2017

Impact of amylosucrase modification on the structural and physicochemical properties of native and acid-thinned waxy corn starch

Hao Zhang; Xing Zhou; Jian He; Tao Wang; Xiaohu Luo; Li Wang; Ren Wang; Zhengxing Chen

Recombinant amylosucrase from Neisseria polysaccharea was utilized to modify native and acid-thinned starches. The molecular structures and physicochemical properties of modified starches were investigated. Acid-thinned starch displayed much lower viscosity after gelatinization than did the native starch. However, the enzyme exhibited similar catalytic efficiency for both forms of starch. The modified starches had higher proportions of long (DP>33) and intermediate chains (DP 13-33), and X-ray diffraction showed a B-type crystalline structure for all modified starches. With increasing reaction time, the relative crystallinity and endothermic enthalpy of the modified starches gradually decreased, whereas the melting peak temperatures and resistant starch contents increased. Slight differences were observed in thermal parameters, relative crystallinity, and branch chain length distribution between the modified native and acid-thinned starches. Moreover, the digestibility of the modified starches was not affected by acid hydrolysis pretreatment, but was affected by the percentage of intermediate and long chains.


Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment | 2016

Detoxification of zearalenone and ochratoxin A by ozone and quality evaluation of ozonised corn

Lijun Qi; Yulin Li; Xiaohu Luo; Ren Wang; Ruihang Zheng; Li Wang; Yongfu Li; Dan Yang; Wenmiao Fang; Zhengxing Chen

ABSTRACT Zearalenone (ZEN) and ochratoxin A (OTA) are secondary toxic metabolites of fungi that can contaminate a wide range of food and feedstuff. In this study, the effects of ozone treatment on ZEN and OTA and the quality of ozonised corn are investigated. Ozone significantly affects ZEN and OTA solutions. ZEN was undetectable 5 s after being treated with 10 mg l–1 ozone. However, OTA was resistant to ozonation with a degradation rate of 65.4% after 120 s of treatment. Moreover, ZEN and OTA solutions were difficult to degrade after being dried by a nitrogen stream. Results showed that ozone effectively degraded ZEN and OTA in corn. The degradation rates of ZEN and OTA in corn increased with ozone concentration and treatment time. The degradation of ZEN and OTA at different ozone concentrations appropriately conformed to first-order kinetics with an R2 value > 0.8749. Furthermore, under the same conditions, corn with increased moisture content (MC) (19.6%) was more sensitive to ozone than corn with a low MC (14.1%). When treated with 100 mg l–1 ozone for 180 min, ZEN and OTA in corn with 19.6% MC decreased by 90.7% and 70.7%, respectively. To evaluate the quality of ozonised corn, subsequent quality experiments were conducted using corn samples treated at different times with 100 mg l–1 ozone. The MC of corn decreased after ozone treatment. The whiteness and yellowness of the corn increased and decreased with increasing time, respectively. The fatty acid value of the corn increased significantly (p ≤ 0.05) after 180 min of treatment. This study verified that ozone can effectively degrade ZEN and OTA in corn, but slightly affected corn quality.


Food Chemistry | 2018

Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination

Li Wang; Yuanyuan Ding; Xinxia Zhang; Yongfu Li; Ren Wang; Xiaohu Luo; Yanan Li; Juan Li; Zhengxing Chen

To isolate a novel peptide with specific calcium-binding capacity, wheat germ protein was hydrolyzed. The hydrolysates were purified using ultrafiltration, anion-exchange chromatography, gel filtration chromatography, and reversed-phase high performance liquid chromatography. The amino acid sequence of the purified peptide was determined and confirmed to be FVDVT (Phe-Val-Asp-Val-Thr). The calcium-binding capacity of FVDVT reached 89.94±0.75%, increased by 86.37% compared to the hydrolysates. The chelating mechanism between FVDVT and calcium was further investigated by Ultraviolet-Visible absorption spectroscopy, Fourier transform infrared spectroscopy, X-ray diffraction, and 1H nuclear magnetic resonances spectroscopy. The results indicated that the oxygen atoms of the carboxy group and the nitrogen atoms of the amido group provided major binding sites. In addition, aspartic acid and threonine show considerable capacity for incorporating with calcium by donating electron pairs. This study provides a feasible approach to isolate calcium-binding peptides and to clarify the possible binding mechanism of calcium and peptide.


RSC Advances | 2016

Coating oil droplets with rice proteins to control the release rate of encapsulated beta-carotene during in vitro digestion

Tao Wang; Ren Wang; Zhengxing Chen; Qixin Zhong

Food protein-based delivery systems have unique advantages. Herein, a facile one-step fabrication of oil droplets with a tunable release rate of encapsulated lipophilic compounds during in vitro digestion is reported. Modified rice proteins (MRPs) were deposited on oil droplets with a thickness controllable by the final pH during titration of an alkaline solution of MRPs blended with oil, resulting from significant changes of secondary structures and solubility of MRPs at pH 6.0–7.0. Oil droplets were smaller than 400 nm, and the tunable conformation of MRPs and therefore resistance against peptic and pancreatic digestions resulted in the release rate of encapsulated β-carotene controllable by shell structures formed during titration. The irregular aggregates at pH 6.2 resulted in the step release of encapsulated β-carotene, releasing ca. 25% and 100%, respectively, at the simulated gastric and intestinal conditions. Whereas, the release of β-carotene was limited at the simulated gastric conditions but followed the zero-order kinetics at the simulated intestinal conditions, with a higher release rate for oil droplets with thinner shells produced at a higher pH between 6.4 and 7.0. Therefore, novel emulsion-based delivery systems can be fabricated with MRPs to control release profiles of lipophilic compounds during digestion.


International Journal of Biological Macromolecules | 2016

New insights into the action mode of amylosucrase on amylopectin.

Hao Zhang; Xing Zhou; Tao Wang; Xiaohu Luo; Li Wang; Yanan Li; Ren Wang; Zhengxing Chen

To investigate the action mode of amylosucrase (AS) on amylopectin, waxy corn starch (WCS) was selected as an acceptor. The effects of WCS dissolution method, reaction temperature, sucrose concentration and AS activity on transglycosylation degree (TD) were investigated. Under the selected reaction condition, the enzymatic reaction process was divided into two stages, i.e. before and after 0.25h, of which the relations between TD value and reaction time were successfully described using a linear and a logarithmic function, respectively. Then, the elongated WCSs with different TDs were produced according to the theoretical reaction time calculated based on the regression equations. The chain length distribution of the elongated WCSs indicated that all of the branch chains of WCS were greatly elongated by AS before occurrence of starch precipitation. Afterwards, however, AS merely elongated the branch chains whose non-reducing ends were exposed on the surface of the precipitate.


Cereal Chemistry | 2016

Studies on Quality of Potato Flour Blends with Rice Flour for Making Extruded Noodles

Li Wang; Jingxuan Guo; Ren Wang; Cunkuan Shen; Yongfu Li; Xiaohu Luo; Yanan Li; Zhengxing Chen

The effects of rice flour on the physicochemical properties of the raw material system and the quality of extruded potato–rice noodles were studied. The results demonstrated that the amylose content, pasting viscosities, storage modulus (G′), and loss modulus (G″) gradually increased with the included levels of rice flour, whereas the swelling power, solubility, and pasting temperature decreased with increasing rice flour content. The extruded potato–rice noodles exhibited desirable cooking qualities and textural properties with rice flour contents of up to 40%. Additionally, sensory evaluations revealed that the scores for chewiness, firmness, slipperiness, elasticity, and overall acceptability increased gradually with increasing rice flour content in the blends. Additionally, the results indicated the possibility of replacing potato flour with rice flour at a ratio of 6:4 to produce extruded potato–rice noodles of acceptable quality.


International Journal of Biological Macromolecules | 2018

Anti-digestion properties of amylosucrase modified waxy corn starch

Hao Zhang; Zhengxing Chen; Xing Zhou; Jian He; Tao Wang; Xiaohu Luo; Li Wang; Ren Wang

Amylosucrase is a valuable enzymatic tool for the preparation of resistant starch (RS). This study investigated the morphology, thermal properties and molecular structure of the RS components resulting from the digestion of amylosucrase modified starches (MSs). Morphology of starch samples suggests that the surface of MSs is partially attacked by the digestion enzymes. Besides, the peak melting temperature of RSs shows a considerable increase compared with that of the corresponding MSs. Branch chain length distributions data reveals that the long branch chains of MSs are prone to being hydrolyzed, and the branch chains with degree polymerization of 22-32 are the largest populations among the RS components. Moreover, the RS content in MSs decreases significantly after thermal treatment. Overall results demonstrates that the existence of crystalline structure with thermostable double helices is responsible for the anti-digestion properties of modified starches.


Food Chemistry | 2018

Toward water-solvation of rice proteins via backbone hybridization by casein

Tao Wang; Ming Yue; Pengcheng Xu; Ren Wang; Zhengxing Chen

Water insolubility is one of the major bottlenecks restricting the commercial availability of such food proteins as rice proteins (RPs), zein, etc. Here, we report that the structural hybridization of RPs and casein in a mass ratio of 1:0.01 can boost the solubility of RPs to over 90%. A structural analysis demonstrated that the backbones of the RPs and casein were integrated in basic solution (pH 12.0) and folded together into higher structures with subsequent neutralization. The hybrid backbones obtained improved the molecules resistance to structural changes during neutralization, and formed protein bodies with appreciable exposed polar groups, which may have been buried in the absence of casein. Morphological observations confirmed the formation of well-defined nanoscale particles with no visible aggregation. Both proteins also retained their intact primary peptide chains, thus significantly protecting the original nature of the plant and animal derivatives.

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