Publications by authors named "Huaxi Xiao"

The present study aims to investigate the effects of endogenous protein (rice protein, RP) and exogenous proteins (corn protein, CP, and wheat protein, WP) on the physicochemical properties of rice starch under the action of transglutaminase (TG). The findings indicate that, the interactions between exogenous proteins with rice starch are relatively weak. However, with the catalysis of TG, both endogenous and exogenous proteins tightly encapsulate rice starch granules, forming a dense microporous network structure.

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Article Synopsis
  • Retrogradation is essential for making resistant starch, specifically resistant starch type-III (RS3), with a study exploring how different temperature conditions affect its properties and digestibility.
  • The experiment involved treating normal maize starch (NM) and Hylon VII (HAM) with autoclave-microwave processing, followed by retrogradation under isothermal and various temperature-cycled conditions.
  • Results indicated that temperature-cycled retrogradation was more effective in creating a well-ordered crystalline structure in RS3, resulting in higher resistant starch content and altered digestibility, especially in the HAM samples.
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Rice starch nanocrystals (SNC) and acetylated rice starch nanocrystals (ASNC) with three different substitution degrees (DS) for 0.22 (ASNCa), 0.56 (ASNCb), and 0.

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Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid to the effects of different reheating methods and degree of starch gelatinization (DSG) on their rheological and textural properties. In this study, pregelatinized rice starches (RS) with gelatinization degrees ranging from 58% to 100% were prepared via different Rapid Visco Analyser (RVA) heating procedures and reheated in various methods, including high-power microwave (HM), low-power microwave (LM), and water bath. The rheological behavior and textural properties were explored, and the results demonstrated that the consistency, gel strength, hardness, and springiness of PGS in all tested samples decreased significantly after reheating.

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Native broken-rice starch was used to create starch nanoparticles (StNPs) with particle sizes ranging from 100 nm to 800 nm. The fluorescent isothiocyanate poly-l-lysine StNPs (FITC-PLL-StNPs) were created in two steps. First, the StNPs were electrostatically modified by poly-l-lysine (PLL) molecules rich in amino acids.

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Broken-rice starch nanoparticles with different mean particle diameters for 100, 200, 400 and 800 nm were prepared by nanoprecipitation, alkali freezing, cross-linking and HSO hydrolysis methods respectively, and their structural, morphological and physicochemical properties were systematically characterized. The results showed that broken-rice starch nanoparticles had higher water absorption rate, and the maximum water absorption rate was obtained from the 100 nm starch granules being 91.53%, which means an increase about 2.

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Native and acetylated broken-rice starches (nanocrystals) with different degrees of substitution (DS) and their corresponding films were individually prepared, and the drug release profiles, weight loss, solubility and dispersion and surface morphology were comparatively studied. Bovine serum albumin (BSA) was used as a model drug. Acetylated native starch (ANS) DS 2.

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In this study, we developed a new nanoparticulate system for acetylated starch nanocrystals (ASN) using broken rice. ASN with different degrees of substitution (DS) of 0.04, 0.

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Rice starch was cross-linked with epichlorohydrin (0.3%, w/w, on a dry starch basis) and oxidized with sodium hypochlorite (2.5% w/w), respectively.

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The effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources were studied using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). DSC analysis shows that the gelatinization temperature of maize starch and starches from different rice varieties increased with increasing BTPE level. After storage at 4 °C, BTPE at a concentration of 15% markedly retarded the retrogradation of maize starch and starches from different rice varieties.

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Native rice starch lacks the versatility necessary to function adequately under rigorous industrial processing, so modified starches are needed to meet the functional properties required in food products. This work investigated the impact of enzymatic hydrolysis and cross-linking composite modification on the properties of rice starches. Rice starch was cross-linked with epichlorohydrin (EPI) with different concentrations (0.

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The interaction between tea polyphenols (TPLs) and rice starch (RS) during gelatinization has been studied. In the RVA analysis, TPLs-fortified RS exhibited no clearly defined peak viscosity and hot paste viscosity. After excluding other factors, irregular viscosity changes were attributed to the strong interactions between RS and TPLs during pasting/gelatinization.

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The medicinal fungus Ganoderma lucidum was inoculated into the media with and without supplementation of medicinal insect extracts to screen stimulators from Chinese medicinal insects for mycelial growth and triterpenoids production in submerged fermentation. The methanol and ether extracts of the tested insects had no significant stimulatory effect on the mycelial biomass production (P > 0.05), and those of H.

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