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186 results on '"Li, Tuoping"'

27. Ultrafiltration associated with microporous resin decolorizing the Bacillus subtilis fermentation broth for the production of γ-polyglutamic acid.

Author

Yu, Qianhui, Zhang, Jinfeng, Cui, Yanmin, Zhang, Xiushan, Yang, Shuning, Huang, Xin, and Li, Tuoping

Subjects
FERMENTATION, ULTRAFILTRATION, BACILLUS subtilis, ACIDS
Abstract

Currently, the industrial production of γ-polyglutamic acid (γ-PGA) was mainly based on microbial fermentation, but the decolorization technology still needs to be improved. Therefore, in this study, the optimal decolorization conditions and efficiencies were investigated. As the result, D4006 was an ideal resin for the decolorization of γ-PGA fermentation broth. The optimal decolorization pH value and temperature were pH 3 and 40 °C, respectively; ultrafiltration differential pressure, temperature and time were 0.2 MPa, 40 °C, and 6 h, respectively. Moreover, the combination of D4006 (3 %) resin on the basis of ultrafiltration had a better decolorization effect on γ-PGA fermentation broth, and the decolorization rate reached 96.8 %. [ABSTRACT FROM AUTHOR]

Published
2023
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31. Preparation, characterisation and in vitro digestibility of potato starch‐fatty acid complexes.

Author

Li, Suhong, Wang, Siyu, Wang, Yanhua, Tian, Yuxuan, Yu, Siqi, Hu, Xiaopei, and Li, Tuoping

Subjects
LAURIC acid, FREE fatty acids, CRYSTAL structure, POTATOES, STARCH
Abstract

Summary: The starch‐fatty acid (FA) complex belongs to a new type of resistant starch (RS5) and has become a prevalent research topic because of its slow‐digestion and enzymatic resistance properties. In this study, the starch‐FA complexes were prepared from potato starch (PS) and FAs with various carbon chain lengths and unsaturation by hydrothermal treatment (HT), alcohothermal treatment (AT) or ultrasound treatment (UT), and their physicochemical properties and digestibility were interpreted. The PS‐8% lauric acid (Lau) with the highest complex index value (approximately 95%) and RS content (approximately 31%) was obtained by HT; meanwhile, it had a slow glucose diffusion rate and a low free fatty acid release rate in simulated gastrointestinal digestion compared to native PS. Besides, the V‐type crystalline structure was formed obviously after HT, but it was too weak for AT and UT samples to be detected. The gelatinisation viscosity was reduced due to the physical combination of PS and Lau. Therefore, HT was a relatively efficient and safe approach to prepare starch‐FA complex with high RS content, and the obtained starch‐FA complex has the potential to become an alternative functional food ingredient. [ABSTRACT FROM AUTHOR]

Published
2023
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49. Preparation and characterization of highly lipophilic modified potato starch by ultrasound and freeze-thaw treatments

Author

Li Suhong, Xiao-pei Hu, Bao Qiqi, Li Tuoping, Bo Zhou, Wang Zhu, and Wang Siyu

Subjects
Acoustics and Ultrasonics, Starch, Enthalpy, 02 engineering and technology, 010402 general chemistry, 01 natural sciences, law.invention, Modified starch, Inorganic Chemistry, Viscosity, Crystallinity, chemistry.chemical_compound, Magazine, law, Freezing, Chemical Engineering (miscellaneous), Environmental Chemistry, Radiology, Nuclear Medicine and imaging, Food science, Potato starch, Solanum tuberosum, Organic Chemistry, food and beverages, 021001 nanoscience & nanotechnology, Microstructure, 0104 chemical sciences, chemistry, Ultrasonic Waves, 0210 nano-technology, Hydrophobic and Hydrophilic Interactions
Abstract

In order to explore the potential application of combined physical treatment in producing highly lipophilic modified starch, the effects of ultrasound combined with freeze-thaw treatment on the microstructure and physicochemical properties of potato starch were investigated. The samples treated by combined treatment had the roughest structure and the oil adsorptive capacity value increased from 59.62% (native starch, NS) to 80.2% (7 cycles of ultrasound-freeze-thaw treatment starch, 7UT-FTS). Compared to NS, the crystalline type and chemical groups of modified starches did not change, but the relative crystallinity, enthalpy change, and paste viscosity decreased to varying degrees, while the gelatinization temperature increased. The digestibility of raw modified starch was higher than that of NS, but this phenomenon disappeared after gelatinization. 7UT-FTS showed better resist-digestibility than NS after encapsulating oil. Hence, this would be an efficient and environmentally friendly way to produce modified starch with safety, highly lipophilic and heat resistance.

Published
2020

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