Publications by authors named "Fankui Zeng"

In higher plants, sugars are the primary products of photosynthesis, where CO is converted into organic carbon within the mesophyll cells of leaves. These sugars serve as a critical source of carbon skeletons for the biosynthesis of essential cellular compounds, energy production, and as osmotic and signaling molecules. Plant sugar transporter proteins play a key role in facilitating the long-distance translocation of sugars from source to sink organs, thereby controlling their distribution and accumulation across the plant.

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Potatoes are a globally important crop with high nutritional value. Different potato varieties display notable variations in color, texture, and nutrient composition. However, the influence of cooking on tuber color, texture, and metabolites has not been comprehensively explored.

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In this paper, a novel ratiometric fluorescent probe based on silicon quantum dots (SiQDs) has been developed for the sensitive detection of methyl parathion pesticide residues. The silicon quantum dots were prepared by a simple hydrothermal reaction process using 3-Aminopropyltriethoxysilane (APTES) as silicon resource and were characterized by the analysis of transmission electron microscopy, FTIR spectroscopy, and X-ray photoelectron spectroscopy. The silicon quantum dots displayed characteristic blue fluorescence emission at 440 nm.

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As an important signaling molecule, carbon monoxide (CO) plays an important role in plant growth and development including affecting stomatal movement, stress response and root development. Thus, it is necessary to develop fluorescent probes that can be used to detect CO in live plant tissues and further enable a deep-understanding of its biological function, mechanism and metabolism. In this paper, a novel and sensitive fluorescent probe based on Cu modulated polydihydroxyphenylalanine nanoparticles (PDOAs) has been developed for the detection of CO.

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Roots and tubers make a great contribution to major staple foods and provide good sources of dietary carbohydrates for the nutrition supply and energy recharge of human [...

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Biomimetic foods are expected to have potential health benefits for the management and prevention of chronic diseases, such as diabetes and cardiovascular disease. In the current research, two commercially available and affordable plant proteins (soy protein isolate-SPI and pea protein isolate-PPI) at two levels (5%, 10%) were added to the Yangyu jiaotuan with the objective of developing a product with reduced glycaemic properties and high protein content while maintaining its original taste and texture. The results showed that several important textural properties such as hardness and chewiness did not change significantly during the refrigerated storage.

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The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14 alcohols, 12 ketones, 4 esters, 2 furans, 1 acid and others, together acted as contributors to the flavors in steamed potatoes. Analysis found that species and concentrations of aldehydes, alcohols and ketones in six varieties were the most abundant.

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Potato ( L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of attention from the world.

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A novel and sensitive fluorescent probe based on Cu-modulated polydihydroxyphenylalanine nanoparticles (PDOAs) has been developed for the detection of glyphosate pesticides. Compared to conventional instrumental analysis techniques, fluorometric methods have obtained good results in the field of agricultural residue detection. However, most of the fluorescent chemosensors reported still have some limitations, such as long response times, the high limit of detection, and complex synthetic procedures.

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More and more attention has been paid to the problem of pesticide residues, especially in plants and vegetables, due to their close relationship with human health and food safety. Compared to conventional detecting techniques, the fluorescence sensing method has achieved good results for pesticides detection. However, most of the reported fluorescent probes needed two or more steps to achieve the detection of pesticide residues, which greatly limited their application for imaging and analysis of agricultural residues in plants and vegetables.

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Potatoes play an important role in ensuring food security. During the COVID-19 epidemic, consumption of processed potato products decreased, and consumption of fresh potatoes increased. China is the world's largest potato producer with more than 4.

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Fresh-cut potato slices are very popular in the service of hot-pots. However, the gelatinized starch easily escaping from the potato cells during cooking causes the thickening of beef tallow or soup in the hot-pot. Thus, acetic acid is considered for solving the problem of potato slices.

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In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding minimally damaged the lipid, moisture, crude protein, starch, non-volatile ether extract, piperine, essential oil and the typical pepper essential oil compounds of the spices. The pulverizing methods and storage significantly affected the compositions of the fatty acid in the peppers, except for palmitic acid and lignoceric acid.

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In this study, we compared the effects of cryogenic grinding and hammer milling on the flavour attributes of black, white, and green pepper. The flavour attributes were analysed using headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS), sensory evaluation and electronic nose (e-nose) analysis. Cryogenic grinding resulted in minimal damage to the colour, flavour, and sensory attributes of the spices.

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