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Optimization of fermentation conditions for the production of pullulan by a new strain of Aureobasidium pullulans isolated from sea mud and its characterization
TLDR
F Fourier-transform infrared spectroscopy and High Performance Liquid Chromatography of the hydrolysates of the EPS with pullulanase showed that the main composition is maltotriose, and thus confirming thePullulan structure of this EPS. Expand
Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice.
TLDR
The efficacy of phytic acid as a browning inhibitor for use on apple juice was investigated and results indicate that this is a promising way to inhibit browning in apple juice. Expand
Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice.
  • Shengjun Wu
  • Chemistry, Medicine
  • Food chemistry
  • 1 October 2014
TLDR
G glutathione is a promising browning inhibitor used in grape juice during processing and accelerated browning and is likely to be an important objective for manufacturers. Expand
Sweet potato: A novel substrate for pullulan production by Aureobasidium pullulans
Abstract A strain Aureobasidium pullulans AP329, was used for the production of pullulan by employing hydrolysed sweet potato as cultivation media. Hydrolysis with α-amylase alone resulted in theExpand
Downstream processing of pullulan from fermentation broth.
Abstract pullulan, a water soluble extracellular polysaccharide, was produced by downstream fermentation employing the strain Aureobasidium pullulans . To obtain pure biopolymer from the fermentationExpand
Preparation of water soluble chitosan by hydrolysis using hydrogen peroxide.
TLDR
The results indicate that WSC can be effectively prepared by hydrolysis of chitosan using hydrogen peroxide under the catalysis of phosphotungstic acid in homogeneous phase. Expand
Effect of chitooligosaccharides on the denaturation of weever myofibrillar protein during frozen storage.
TLDR
The addition of chitooligosaccharides resulted in a significant increase in unfrozen water and sulfhydryl contents of the myofibrillar protein of the treatment group compared with that of the control group during frozen storage at -18 °C, indicating a biphasic denaturation pattern. Expand
Effect of trehalose on Lateolabrax japonicus myofibrillar protein during frozen storage.
TLDR
Trehalose addition significantly increased sulfhydryl and unfrozen water contents in the myofibrillar protein of the treatment groups compared with that of the control group (p<0.05) during frozen storage at -18 °C, indicating a biphasic denaturation pattern. Expand
Degradation of curdlan using hydrogen peroxide.
TLDR
The composition and the structure of the hydrolysates were characterised by high-performance liquid chromatography and Fourier-transform infra-red spectroscopy, respectively, and the maximum dextrose equivalent value was obtained. Expand
Preparation of chitooligosaccharides from Clanis bilineata larvae skin and their antibacterial activity.
  • Shengjun Wu
  • Chemistry, Medicine
  • International journal of biological…
  • 1 December 2012
TLDR
The Fourier transform infrared spectra revealed that chitooligosaccharides with a degree of polymerisation in the range of 2-8 were the main component of the resulting product, which showed high antibacterial activity compared with the original chitosan. Expand
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