Wenjing Huang's research while affiliated with Wuhan Polytechnic University and other places
What is this page?
This page lists the scientific contributions of an author, who either does not have a ResearchGate profile, or has not yet added these contributions to their profile.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
Publications (10)
Pulsed electric field (PEF) is an effective way to modulate the structure and activity of enzymes; however, the dynamic changes in enzyme structure during this process, especially the intermediate state, remain unclear. In this study, the molten globule (MG) state of α-amylase under PEF processing was investigated using intrinsic fluorescence, surf...
Rice bran oil bodies (RBOBs) are one of the most exploited functional components from rice bran by-products and are predominantly based on oleosin stabilization. In this study, we explored the effects of different concentrations of added (-)-epicatechin, ferulic acid, and phytic acid on the RBOBs stability. The results revealed that the incorporati...
Rice bran is a major by-product of rice processing with abundant nutrient content. Oil bodies (OBs), which are fat particles with unique physicochemical stability, are specialized organelles for the storage of oils and fats in plant tissues. In this study, we extracted OBs from rice bran, to evaluate the function of hydrophobic nutrients efficientl...
A very low content of oleosome-associated proteins (OAPs) allows for long-term stability of oleosomes in mature seeds, but there is limited knowledge on these interfacial behaviors. Here, the effect of extraction solvents on the composition, structure, and interfacial properties of OAPs from Camellia oleifera were investigated. After lipid removal...
Oil body (OB) is the lipid-storage organelle in oilseed, and its stability is crucial for oilseed processing. Herein, effects of roasting and boiling on the structure, stability, and in vitro lipid digestion of Camellia OB were studied. The interfacial structure and physical stability of the extracted OB were investigated by electrophoresis, confoc...
The aim of the study was to investigate the effects of whey protein isolate (WPI) fibrils entanglement on the stability and loading capacity of WPI fibrils-stabilized Pickering emulsion. The results of rheology and small-angle X-ray scattering (SAXS) showed the overlap concentration (C*) of WPI fibrils was around 0.5 wt.%. When the concentration wa...
Protein fibrils are potential emulsifiers with a highly pH-dependent structure. Therefore, the influence of pH on the self-assemblies of whey protein isolate (WPI) fibrils was investigated through turbidity, transmission electron microscopy, and small-angle X-ray scattering tests. Next, the effects of fibril structure on the interfacial profiles an...
Casticin has wide-ranging functional activities, but its water solubility is poor in food products. Here, a nanoemulsion stabilized by Maillard whey protein isolate conjugates (MWPI) was fabricated to encapsulate casticin. The nanoemulsion, with an average diameter of 200 nm, possessed the capability to load 700 μg/g casticin. MWPI-stabilized nanoe...
Citations
... Forage moisture, ash, crude protein and crude fat were analyzed according to the standard procedures of Al-Mentafji (2016), while NIR was used for analyzing neutral detergent fiber (NDF) and acid detergent fiber (ADF). The polyphenol content was then determined using the Folin-Ciocalteu as described by Huang (Huang et al., 2023) before applying Jing's (Jing, Dong, & Tong, 2015) method for ultrasound-assisted extraction of feed flavonoids. The polysaccharide content in the crude extract was eventually determined by the phenol-sulphuric acid method as reported by Tepsong kroh (Tepsongkroh et al., 2023). ...
... The CLSM images are shown in Fig. 2(A-E). The neutral lipids inside the OBs were stained with Nile red and showed red fluorescence, and the surface proteins of the OBs were stained with Nile blue and showed green fluorescence [31]. CLSM observations revealed that all droplets were circular, smooth, and uniformly distributed, confirming the feasibility of loading Cur into OBs using the ultrasonic-assisted pH-driven method. ...
![[object Object]](https://i1.rgstatic.net/ii/profile.image/441965352361985-1482384159138_Q64/Weiping-Jin-2.jpg)
... The CD spectra of α-amylase (Figure 3a,b) showed that the initial secondary structure contained 29.3% α-helix, 33.3% β-turn, and 37.4% random coil after fitting the curve with the Young΄s model (Figure 2a,b), which agreed well with literature data [57]. When the enzyme was treated with sc-CO2 at 35 °C, the amount of α-helix (30.3%, 30.6%, and 30.2% after 1 h, 3 h, and 6 h, respectively) and β-turn (33.7%, 33.3%, and 34.1% after 1 h, 3 h, and 6 h, respectively) increased, while the content of random coil (36.0%, 36.1%, and 35.7% after 1 h, 3 h, and 6 h, respectively) decreased. ...
... Also, the corresponding peaks of amide I and amide II groups appeared in the FTIR spectrum of oleosomes extracted from Bene kernel, which signaled at 1758 cm − 1 (mainly caused by C --O bond) and 1481 cm − 1 (mainly caused by C -N bond), respectively. The presence of amide groups in the structure of oleosomes indicates the presence of protein compounds and, as a result, the successful extraction of oleosomes [37]. ...
... As shown in Figure 4A, the FAAs contents of loquat jam varied with different cooking times. As the cooking time prolonged, the release content of FAAs significantly increased (p < 0.05), with the content of FAAs in the order of LJ0 (22.40 mg/g) < LJ1 (45.01 mg/g) < LJ2 (50.09 mg/g) < LJ3 (58.50 mg/g) < LJ4 (65.18 mg/g), which might be caused by peptides and/or proteins decomposition during the heating process [34]. Free amino acids could be divided into umami amino acids (including Asp, Asn and Glu) (from 16.06 to 47.93 mg/g), sweet amino acids (including Ala, Gly, Pro, Thr and Ser) (from 4.74 to 13.07 mg/g), bitter amino acids (His, Lys, Arg, Ile, Leu and Val) (from 1.33 to 3.49 mg/g), and astringent amino acids (including GABA) (from 0.27 to 0.69 mg/g). ...
... Compared with the native protein, the viscosity, gel property and emulsifying ability of whey protein isolate fibril (WPIF) are remarkably improved [15,16]. And WPIF has been applied as a stabilizer of Pickering emulsions to deliver bioactive substances [17]. Therefore, it is worth exploring the feasibility of constructing stable hordein/WPIF complex-stabilized O/W Pickering emulsion. ...
... Whey protein isolate (WPI), the main byproduct of dairy industry, tends to selfassemble into an amyloid-like fibrillar structure by the acid-heat method [14]. Compared with the native protein, the viscosity, gel property and emulsifying ability of whey protein isolate fibril (WPIF) are remarkably improved [15,16]. And WPIF has been applied as a stabilizer of Pickering emulsions to deliver bioactive substances [17]. ...
... The complex modulus at the interface of the 2S-0.5% MDG samples first increased and then decreased rapidly, suggesting the significant decrease in the content of albumin. In combination with the high concentration of MDG in the quantitative results, the significant desorption of albumin was the explanation for the decrease in the complex modulus at the oil-water interface [41,42]. In the comparation of M:L, the content of albumin (2S) increased. ...
