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学者姓名：郭泽镔
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摘要 ：
Agar obtained by traditional extraction and processing methods has limitations in its gel properties. This study used steam explosion (SE) technology to modify genus Gracilaria agar for the preparation of high-quality agar. The SE modification conditions were optimized by response surface methodology, and the gel strength of Gracilaria tenuistipitata (G.t) agar and Gracilaria lemaneiformis (G.l) agar were enhanced by 26.52% and 31.56%, respectively. The gel network structure of the agar became more compact and porous due to SE. Although SE did not change the crystal type of the agar, it decreased the crystallinity, which is crucial for its thermal decomposition properties. SE induced structural changes led to an improved physicochemical property. SE increased the 3,6-AG content and decreased the sulfate content of the agar, which significantly improved the gel strength. The whiteness and transparency of the agar were improved, which facilitated in its observation of colonies when used as a culture medium. These results revealed the potential applicability of SE modification to enhance the quality of agar.
關鍵字 ：
Gracilaria agar Gracilaria agar Physicochemical properties Physicochemical properties Quality improvement Quality improvement Steam explosion Steam explosion Structural properties Structural properties
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| GB/T 7714 | Wang, Changrong , Lin, Mengfan , Yang, Qingyu et al. Beyond tradition: Improvement of structural and physicochemical properties of genus Gracilaria agar by steam explosion technology [J]. | FOOD HYDROCOLLOIDS , 2025 , 165 . |
| MLA | Wang, Changrong et al. "Beyond tradition: Improvement of structural and physicochemical properties of genus Gracilaria agar by steam explosion technology" . | FOOD HYDROCOLLOIDS 165 (2025) . |
| APA | Wang, Changrong , Lin, Mengfan , Yang, Qingyu , Tang, Yue , Guo, Zebin . Beyond tradition: Improvement of structural and physicochemical properties of genus Gracilaria agar by steam explosion technology . | FOOD HYDROCOLLOIDS , 2025 , 165 . |
| 導入鏈接 | NoteExpress RIS BibTex |
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摘要 ：
Lotus seeds represent a significant economic crop and are abundant in starch. To further enhance their application value, this study investigates the structural characteristics of lotus seed starch (LS) under the combined influence of pullulanase and high hydrostatic pressure (HHP). Pullulanase increased amylose content from 39.80 % to 72.26 %, and HHP increased amylose content further. LS crystals changed from C-type to B-type, and the ordered structure of LS was destroyed by enzymatic hydrolysis, and amylose single helix and partial double helix structure were formed. At low concentration, lotus seed amylose single helix tends to form amylose double helix structure with itself. At high concentrations, they tend to aggregate, forming a network structure with large surface area and loose order. HHP destroys the double helix structure of amylose, resulting in the decrease of starch crystallinity. These findings provide new insights into improving the processing properties and application range of lotus seed starch.
關鍵字 ：
High hydrostatic pressure High hydrostatic pressure Lotus seed starch Lotus seed starch Pullulanase Pullulanase Structural characteristic Structural characteristic
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| GB/T 7714 | Wang, Bailong , Chen, Wenjing , Jia, Ru et al. Structural and physicochemical properties of debranched lotus seed starch treated with high hydrostatic pressure [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 293 . |
| MLA | Wang, Bailong et al. "Structural and physicochemical properties of debranched lotus seed starch treated with high hydrostatic pressure" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 293 (2025) . |
| APA | Wang, Bailong , Chen, Wenjing , Jia, Ru , Guo, Zebin . Structural and physicochemical properties of debranched lotus seed starch treated with high hydrostatic pressure . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 293 . |
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摘要 ：
Linolenic acid (ALA) can promote the production of intestinal short-chain fatty acids and the growth of beneficial bacteria. However, its polyunsaturated nature makes it prone to oxidation. To address this, lotus seed starch (LS) was used as a carrier to form LS-ALA complexes via dynamic high-pressure microfluidization (DHPM) at 180 MPa. The resulting complex exhibited high crystallinity and thermal stability, with 14.84 +/- 0.16 % ALA content. This complexation reduced starch's short-range order and increased its solubility at room temperature, with 17.42 +/- 0.49 % being resistant starch. Importantly, during in vitro digestion, the complex's crystal form remained unchanged, the ALA content in the remaining complex increased, and the carboxyl peak of the fatty acid was more obvious after digestion, indicating that ALA was protected during this process. These findings reveal the interaction mechanisms between ALA and starch, establish a basis for efficient LS-ALA complex preparation, and support further interaction studies.
關鍵字 ：
& Acy;-Linolenic acid & Acy;-Linolenic acid High pressure microfluidization High pressure microfluidization In vitro biomimetic digestion In vitro biomimetic digestion Lotus seed starch Lotus seed starch Multi-scale structure Multi-scale structure Starch-lipid complex Starch-lipid complex
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| GB/T 7714 | Liu, Lu , Lin, Qi , Zhang, Yixiang et al. Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestion [J]. | FOOD CHEMISTRY , 2025 , 484 . |
| MLA | Liu, Lu et al. "Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestion" . | FOOD CHEMISTRY 484 (2025) . |
| APA | Liu, Lu , Lin, Qi , Zhang, Yixiang , Wang, Xiaoying , Zheng, Baodong , Guo, Zebin . Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestion . | FOOD CHEMISTRY , 2025 , 484 . |
| 導入鏈接 | NoteExpress RIS BibTex |
其他版本 ：
摘要 ：
This study analyzes the digestive characteristics, morphological changes, particle size distribution, and the evolution of crystalline and molecular structures of the lotus seed starch-lotus seed protein blend system (LS-LP) through simulated in vitro static and dynamic digestion experiments. The findings indicate that LS-LP, treated by high-pressure homogenization (HPH), exhibits a higher digestion rate and total digestibility compared to the physical mixture of lotus seed starch and protein (PM) and lotus seed starch (LS). Interestingly, scanning electron microscopy (SEM) observations reveal that during digestion, the structure of lotus seed protein (LP) changes, forming a physical barrier to LS, thereby partially slowing down the digestion process. Furthermore, the transformation in particle size distribution (PSD) from unimodal to bimodal, the progressive increase in crystallinity observed through X-ray diffraction (XRD) analysis, and the structural alterations in LP identified by Fourier Transform infrared spectroscopy (FTIR) provide additional confirmation of the structural changes of LSLP during digestion. In summary, this study provides a new insight for the digestive characteristics and structural changes of LS-LP during in vitro digestion, and offers a scientific basis for further research on the impact of LS-LP digestion products on gut microbiota.
關鍵字 ：
High-pressure homogenization High-pressure homogenization In vitro dynamic digestion In vitro dynamic digestion Lotus seed protein Lotus seed protein Lotus seed starch Lotus seed starch Structural characteristics Structural characteristics
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| GB/T 7714 | Chen, Wenyu , Guan, Huiyang , Liu, Lu et al. Digestive characteristics and structural changes of lotus seed starch-lotus seed protein blend system during in vitro digestion [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 284 . |
| MLA | Chen, Wenyu et al. "Digestive characteristics and structural changes of lotus seed starch-lotus seed protein blend system during in vitro digestion" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 284 (2025) . |
| APA | Chen, Wenyu , Guan, Huiyang , Liu, Lu , Wang, Xiaoying , Jia, Ru , Chen, Wenjing et al. Digestive characteristics and structural changes of lotus seed starch-lotus seed protein blend system during in vitro digestion . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 284 . |
| 導入鏈接 | NoteExpress RIS BibTex |
其他版本 ：
摘要 ：
This study was to investigate the fundamental composition and structure, hypoglycemic activity and fermentation characteristics of Porphyra haitanensis glycoprotein (PG) following in vitro simulate gastrointestinal digestion. After in vitro digestion, PG was degraded into peptides, amino acids, and reducing sugars, and the digested PG structure evolved into functional aggregates that were more favorable for regulating intestinal flora. Such aggregated structure might inhibit the accessibility of digestive enzymes and significantly enhanced its hypoglycemic activity. Compared with undigested PG, the inhibition rate of digested PG on alpha-amylase and alpha-glucosidase was increased by 4.70 % and 7.69 %, respectively (P < 0.05). Furthermore, digested PG enhanced the abundances of Lactobacillus and Bifidobacterium, etc., which was positive related with the increased secretion of butyric acid, thereby playing a role in regulating intestinal homeostasis and blood glucose homeostasis in the host. Our findings can offer novel perspectives on the regulation of the intestinal flora by glycoproteins during gastrointestinal digestion.
關鍵字 ：
Fermentation characteristics Fermentation characteristics Hypoglycemic activity Hypoglycemic activity In vitro digestion In vitro digestion Porphyra haitanensis glycoprotein Porphyra haitanensis glycoprotein Structural evolution Structural evolution
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| GB/T 7714 | Ou, Yujia , Xie, Wen , Wang, Haoyu et al. In vitro digestion of glycoproteins from Porphyra haitanensis: Effects on structure, hypoglycemic activity, and fermentation characteristics [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 289 . |
| MLA | Ou, Yujia et al. "In vitro digestion of glycoproteins from Porphyra haitanensis: Effects on structure, hypoglycemic activity, and fermentation characteristics" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 289 (2025) . |
| APA | Ou, Yujia , Xie, Wen , Wang, Haoyu , Zheng, Yafeng , Guo, Zebin , Zheng, Baodong . In vitro digestion of glycoproteins from Porphyra haitanensis: Effects on structure, hypoglycemic activity, and fermentation characteristics . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 289 . |
| 導入鏈接 | NoteExpress RIS BibTex |
其他版本 ：
摘要 ：
The interaction between starch and proteins is a common phenomenon in food processing, which considerably influences food quality. This study investigated the effect of different pressure levels (0.1-600 MPa, 10 min) and holding times (400 MPa, 10-60 min) under high hydrostatic pressure treatment parameters on structures and physicochemical properties of lotus seed starch-protein (LS-LP) blends. Subsequent examination by Fourier transforms infrared spectroscopy and UV-visible absorption spectra revealed stronger interaction between LS and LP with a change in the hydrogen bond content. Scanning Electron Microscope results showed that LS and LP existed in a blended form. X-ray diffraction revealed that the crystallinity decreased with an increase in treatment intensity of LS-LP blends. The improved water absorption capacity of LS-LP blends (<400 MPa) enhanced viscosity, swelling, and solubility power. This study presents a novel practical method of preparing LS-LP blends and provides insights into physicochemical properties to facilitate processing of LS-based food.
關鍵字 ：
Blends Blends High hydrostatic pressure High hydrostatic pressure Lotus seed Lotus seed Physicochemical properties Physicochemical properties Seed starch and protein Seed starch and protein Structure Structure
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| GB/T 7714 | Liu, Sidi , Jia, Ru , Chen, Wenjing et al. Variations in structural and physicochemical properties of lotus seed starch-protein blends under various HHP treatment conditions [J]. | FOOD CHEMISTRY-X , 2025 , 26 . |
| MLA | Liu, Sidi et al. "Variations in structural and physicochemical properties of lotus seed starch-protein blends under various HHP treatment conditions" . | FOOD CHEMISTRY-X 26 (2025) . |
| APA | Liu, Sidi , Jia, Ru , Chen, Wenjing , Chen, Wenyu , Zheng, Baodong , Guo, Zebin . Variations in structural and physicochemical properties of lotus seed starch-protein blends under various HHP treatment conditions . | FOOD CHEMISTRY-X , 2025 , 26 . |
| 導入鏈接 | NoteExpress RIS BibTex |
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摘要 ：
The starch-polyphenol complex, identified as RS5-resistant starch, has been shown to regulate the gut environment and inhibit metabolic diseases, including obesity. In a study with C57BL/6 obese mice fed LSE, potential anti-obesity effects were demonstrated through physiological and biochemical assessments, gut microbiota analysis, and mechanistic insights. The study showed that LSE reduced mice body weight, serum total cholesterol, and triglycerides (P < 0.05). Serum inflammatory markers (TNF-alpha, IL-6, IL-1 beta) and LPS levels were significantly decreased, while glucose tolerance (AUC reduced by 29.29 %) and insulin sensitivity (AUC reduced by 31.79 %) were improved. Histological analysis indicated reduction in adipocyte size and attenuation of hepatic steatosis. Gut microbiota profiling demonstrated LSE increased beneficial bacteria genera Faecalibacterium, Bifidobacterium, and Akkermansia. This correlated with enhanced SCFA production (acetate 41.53 %, propionate 45.52 %, butyrate 57.49 % increase). These findings demonstrate that LSE exerts anti-obesity effects through modulation of the gut microbiota-SCFA-metabolic axis, supporting starch-polyphenol complexes as functional food candidates.
關鍵字 ：
Epigallocatechin gallate Epigallocatechin gallate Glucose and lipid metabolism Glucose and lipid metabolism Gut microbiota Gut microbiota Intestinal barrier Intestinal barrier Lotus seed starch complex Lotus seed starch complex Obesity Obesity
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| GB/T 7714 | Liu, Lu , Jia, Ru , Chen, Wenjing et al. The lotus seed starch-EGCG complex modulates obesity in C57BL/6J mice through the regulation of the gut microbiota [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 310 . |
| MLA | Liu, Lu et al. "The lotus seed starch-EGCG complex modulates obesity in C57BL/6J mice through the regulation of the gut microbiota" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 310 (2025) . |
| APA | Liu, Lu , Jia, Ru , Chen, Wenjing , Chen, Wenyu , Wang, Xiaoying , Guo, Zebin . The lotus seed starch-EGCG complex modulates obesity in C57BL/6J mice through the regulation of the gut microbiota . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 310 . |
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摘要 ：
Polyphenols are known to interact with starch to form the V-type inclusion complex or the noninclusive complex. It is hypothesized that the addition of polyphenols could improve the properties of Chinese yam (Dioscorea opposita Thunb.) starch, and the properties of the complexes could be regulated by controlling the additive amount of polyphenols. To test this hypothesis, the effect of varying ferulic acid (FA) concentrations (3%, 9%, and 15%) on the structural characterization and physicochemical properties of Chinese yam starch (CYS) was investigated. X-ray diffraction analysis showed that CYS complexes with FA generated characteristic peaks comparable to those of native CYS, but FA caused the crystal morphology of CYS to change from a B-type to V-type. During the gelatinization process, FA increased the solubility, water-holding capacity, and hardness of CYS complexes, which was possibly attributed to the CYS molecules reaggregating and the formation of ordered crystals. The transmittance of CYS complexes decreased from 12.21% to 7.46% when the FA concentration increased from 3% to 15%. In addition, FA increased the viscosity and elasticity of the CYS system but decreased retrogradation. Thus, FA improved the structure and properties of CYS complexes, which can provide new directions and ideas for the development of CYS-based food.Practical ApplicationThis study showed that adding FA can affect the characterization and physicochemical properties of CYS. We expect that CYS-FA complexes can be used for health and medicine products thanks to unique nutritional values.
關鍵字 ：
Chinese yam starch Chinese yam starch ferulic acid ferulic acid rheological properties rheological properties structural characterization structural characterization
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| GB/T 7714 | Tan, Shuqiong , Chen, Huiqing , Huang, Yating et al. Chinese yam (Dioscorea opposita Thunb.) starch-ferulic acid complexes: Preparation, characterization, and physicochemical properties [J]. | JOURNAL OF FOOD SCIENCE , 2025 , 90 (1) . |
| MLA | Tan, Shuqiong et al. "Chinese yam (Dioscorea opposita Thunb.) starch-ferulic acid complexes: Preparation, characterization, and physicochemical properties" . | JOURNAL OF FOOD SCIENCE 90 . 1 (2025) . |
| APA | Tan, Shuqiong , Chen, Huiqing , Huang, Yating , Liu, Suqi , Zheng, Ziyan , Guo, Zebin et al. Chinese yam (Dioscorea opposita Thunb.) starch-ferulic acid complexes: Preparation, characterization, and physicochemical properties . | JOURNAL OF FOOD SCIENCE , 2025 , 90 (1) . |
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其他版本 ：
摘要 ：
Starch and polyphenols are common components of food that can form starch-polyphenol complexes with V-type crystalline structures, categorized as resistant starch type 5 (RS5). However, there is a lack of research on the influence of starch-polyphenol complexes on the gut microbiota. This study investigated the structural changes of the lotus seed starch-epigallocatechin gallate complex (LSE) during fermentation and its impact on gut microbiota using an in vitro simulated large intestine fermentation model. The results indicated that LSE retained its Vshaped crystalline structure both before and after fermentation, with a reduction in the amorphous portion of LSE. The fermentation of LSE stimulated the relative abundance of Faecalibacterium and Bifidobacterium, indicating its potential to promote butyric acid production. Correlation analysis demonstrated an interaction between the structural properties of LSE, fecal microbiota, and short-chain fatty acids during fermentation. These findings provide essential insights for the application of starch-polyphenol complexes in the food industry.
關鍵字 ：
Intestinal microbiota Intestinal microbiota In vitro fermentation In vitro fermentation Short-chain fatty acids Short-chain fatty acids V -type inclusion complex V -type inclusion complex
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| GB/T 7714 | Jia, Ru , Liu, Lu , Chen, Wenjing et al. Impact of lotus seed Starch-EGCG complex on gut microbiota: Structural changes and fermentation effects [J]. | FOOD BIOSCIENCE , 2025 , 63 . |
| MLA | Jia, Ru et al. "Impact of lotus seed Starch-EGCG complex on gut microbiota: Structural changes and fermentation effects" . | FOOD BIOSCIENCE 63 (2025) . |
| APA | Jia, Ru , Liu, Lu , Chen, Wenjing , Chen, Wenyu , Wang, Xiaoying , Guo, Zebin . Impact of lotus seed Starch-EGCG complex on gut microbiota: Structural changes and fermentation effects . | FOOD BIOSCIENCE , 2025 , 63 . |
| 導入鏈接 | NoteExpress RIS BibTex |
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摘要 ：
Steam explosion (SE) and cellulase treatment are potentially effective processing methods for Dictyophora indusiata by-products, for use in high-value applications. The treatment conditions were optimized by response surface methodology, increasing the soluble dietary fiber (SDF) yield by 1.52 and 1.16 times after the SE and cellulase treatments, respectively. The both treatments did not affect the functional groups and crystal types of the polysachharides, but both reduced the crystallinity. The SDF had a porous microstructure, which would increase the specific surface area and facilitates the adsorption of water and glucose, thereby improving its functional properties. SE and cellulase treatment significantly improved the hydration capacity of SDF; the glucose adsorption capacity increased by 1.15 and 1.07 times, respectively. Overall, the modified SDF showed different degrees of advantages in terms of yield, physicochemical and functionality. This study demonstrated that SE and cellulase are effective modification methods for SDF made from D. indusiata by-products.
關鍵字 ：
Cellulase Cellulase Dictyophora indusiata Dictyophora indusiata Functional properties Functional properties Soluble dietary fiber Soluble dietary fiber Steam explosion Steam explosion Structural properties Structural properties
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| GB/T 7714 | Lin, Mengfan , Wang, Changrong , Wu, Wenfei et al. Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis [J]. | FOOD CHEMISTRY-X , 2025 , 25 . |
| MLA | Lin, Mengfan et al. "Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis" . | FOOD CHEMISTRY-X 25 (2025) . |
| APA | Lin, Mengfan , Wang, Changrong , Wu, Wenfei , Miao, Qingsong , Guo, Zebin . Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis . | FOOD CHEMISTRY-X , 2025 , 25 . |
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