您当前所在位置: 首页 > 学者
为您找到 5 条相关结果
按相关度
  • 按相关度
  • 按时间
  • 按阅读量
  • 代表性成果优先

上传时间

2017年01月04日

【期刊论文】壳聚糖和氯化钙作用形成稳定的碳酸钙-可溶果胶纳米结构,从而延长鲜切蜜瓜保质期

杨宏顺, Jia Xin Chong , Shaojuan Lai , Hongshun Yang

Food Control,2015,53(-):195-205

2015年03月03日

摘要

Effects of chitosan, calcium chloride, and their combination on preventing quality and safety deterioration of postharvest fresh-cut honeydew melon at 7 C were investigated. Treatments of all these three delayed weight loss, improved firmness, delayed colour changes and moderately inhibited microbial growth. Interestingly, combined treatment of chitosan and calcium chloride was the most effective, leading to 40% less weight loss, 45% (3.70 N) increase in firmness, less overall colour difference, and more than 0.5 log CFU/g inhibition on mesophilic and psychrotropic growths on day 13 of storage as compared to control group. In addition, these treatments also inhibited degradation of pectin chains. Nanostructural analysis of fruit pectin via atomic force microscopy (AFM) indicated that firmness was closely related to the nanostructure of sodium carbonate-soluble pectin (SSP). Short and narrow SSP chains were observed more in samples with less firmness. We conclude that edible coating of chitosan combined with calcium chloride treatment synergistically extends the shelf-life of fresh-cut honeydew melon by maintaining the integrity of SSP via interactions between SSP and calcium ions or protonated chitosan groups.

关键词: 可食用包覆涂层, 原子力显微镜(ATM), 壳聚糖 , 氯化钙 , 甜瓜, 果胶;Edible coating Atomic force microscopy (AFM), Chitosan, Calcium chloride, Melon, Pectin

  • 116浏览

  • 0点赞

  • 0收藏

  • 68分享

  • 2下载

  • 0评论

  • 引用

上传时间

2016年12月21日

【期刊论文】鱼胶结合和壳聚糖可以有效抑制金昌鱼片在冷藏过程中肌原纤维的降解。

杨宏顺, Xiao Feng, Nidhi Bansal, Hongshun Yang

Food Chemistry,2016,200(-):283-292

2016年01月11日

摘要

Coating of gelatin and chitosan can improve fish fillet’s quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 lm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 lm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall,the chitosan with 7.2% gelatin coating had the best effect on preserving fillet’s quality during storage.The coating may exert its protective effect via inhibiting myofibril degradation within fillet.

关键词: 可食包衣, 明胶, 壳聚糖, 基质辅助激光解析电离, 飞行时间质谱, 原子力显微镜, 肌原纤维, 肌球蛋白轻链, 肌红蛋白;Edible coating Gelatin, Chitosan, Matrix assisted laser desorption ionisation, time of flight mass spectrometry (MALDITOF-MS, Atomic force microscopy (AFM), Myofibril, Myosin light chain, Myoglobin

  • 60浏览

  • 0点赞

  • 0收藏

  • 70分享

  • 18下载

  • 0评论

  • 引用

上传时间

2016年12月21日

【期刊论文】米糠蜡涂层对圣女果物理化学性质和果胶结构的影响

杨宏顺, Lifen Zhang, Fusheng Chen, Penglong Zhang, Shaojuan Lai , Hongshun Yang

Food Bioprocess Technol,2017,10(-):349-357

2017年01月20日

摘要

The effects of rice bran wax coating on the physicochemical properties such as firmness, weight loss, titratable acidity (TA) and soluble solid content (SSC) of cherry tomatoes were studied during cold storage. The chemical and nanostructure properties of chelate-soluble pectin (CSP) were also investigated by high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FTIR) and atomic force microscopy (AFM). The results indicated that there was no significant difference of firmness between control (2.48 N) and waxed (2.87 N) fruits at the end of storage (20 days), while the weight loss of waxed fruits (13.54%) was lower than that of control fruits (16.02%). And the degree of esterification (DE) of both fruits decreased after cold storage by FTIR. The structural analysis by atomic force microscopy (AFM) indicated that rice bran wax coating inhibited the degradation of CSP. The CSP molecular widths ranged from 15 to 250 nm, and the vertical heights varied from 0.2 to 2.0 nm. Greater frequency (Fq) of large width and length CSP was found in waxed fruits than in control fruits. The results suggest that rice bran wax coating was an effective way to preserve fresh fruits.

关键词: 米糠蜡, 水果涂层, 螯合可溶果胶, 圣女果, 可食用涂层外衣, 原子力显微镜, 纳米结构;Rice bran wax, Fruit coating, Chelate-soluble pectin, Cherry tomato , Edible coating Atomic force microscopy, Nanostructure

  • 174浏览

  • 0点赞

  • 0收藏

  • 45分享

  • 16下载

  • 0评论

  • 引用

上传时间

2021年05月09日

【期刊论文】Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

Xiao Feng, Yang Hongshun, Xiao Feng, Yang Hongshun

Food Chemistry,2016,200(-):283-292

2016年06月01日

摘要

Coating of gelatin and chitosan can improve fish fillet’s quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 °C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 μm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 μm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall, the chitosan with 7.2% gelatin coating had the best effect on preserving fillet’s quality during storage. The coating may exert its protective effect via inhibiting myofibril degradation within fillet.

关键词: Edible coatingGelatinChitosanMatrix assisted laser desorption ionisation time of flight mass spectro

  • 16浏览

  • 0点赞

  • 0收藏

  • 0分享

  • 0下载

  • 0评论

  • 引用

上传时间

2021年06月15日

【期刊论文】Influence of rice bran wax coating on the physicochemical properties and pectin nanostructure of cherry tomatoes

Yang Hongshun, Zhang Lifen, Yang Hongshun, Zhang Lifen

Food and Bioprocess Technology,2017,-(10):349-357

2017年02月15日

摘要

The effects of rice bran wax coating on the physicochemical properties such as firmness, weight loss, titratable acidity (TA) and soluble solid content (SSC) of cherry tomatoes were studied during cold storage. The chemical and nanostructure properties of chelate-soluble pectin (CSP) were also investigated by high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FTIR) and atomic force microscopy (AFM). The results indicated that there was no significant difference of firmness between control (2.48 N) and waxed (2.87 N) fruits at the end of storage (20 days), while the weight loss of waxed fruits (13.54%) was lower than that of control fruits (16.02%). And the degree of esterification (DE) of both fruits decreased after cold storage by FTIR. The structural analysis by atomic force microscopy (AFM) indicated that rice bran wax coating inhibited the degradation of CSP. The CSP molecular widths ranged from 15 to 250 nm, and the vertical heights varied from 0.2 to 2.0 nm. Greater frequency ( F q ) of large width and length CSP was found in waxed fruits than in control fruits. The results suggest that rice bran wax coating was an effective way to preserve fresh fruits.

关键词: Rice bran wax, Fruit coating, Chelate-soluble pectin, Cherry tomato, Edible coating Atomic force mi

  • 23浏览

  • 0点赞

  • 0收藏

  • 0分享

  • 0下载

  • 0评论

  • 引用