A5045681964- Biopolymer Synthesis and Applications
- Polyamine Metabolism and Applications
- Amino Acid Enzymes and Metabolism
- Cancer Research and Treatments
- Microbial Metabolites in Food Biotechnology
- Microbial Community Ecology and Physiology
- Probiotics and Fermented Foods
- Aquatic and Environmental Studies
- Marine and coastal ecosystems
- Food composition and properties
- GABA and Rice Research
- Phytoestrogen effects and research
- Protist diversity and phylogeny
- Geological Studies and Exploration
- Food Industry and Aquatic Biology
Sichuan Normal University
2022-2023
Ningbo University
2017-2022
To investigate the effect of oat bran on bread quality and mechanism reducing glycemic index (GI) bread, wheat (10%, w/w, flour basis), (10%), β-glucan (0.858%) were individually added to determine expansion dough, specific volume, texture, color, GI, starch digestion characteristics, α-amylase inhibition rate bread. The results showed that incorporation both reduced final expanded volume decreased increased hardness crumb redness greenness values as compared control group. above physical...
Abstract We examined the planktonic protistan community in Xiangshan Bay during spring 2015 using 18S rDNA sequencing. found significant spatial heterogeneity α-diversity, β-diversity (Bray–Curtis and Jaccard indices) relative abundance of dominant taxa. The was due more to variation species (operational taxonomic units) than abundance, dominated by rare biota. Salinity most important driver total abundant subcommunity, but environmental factors could not explain subcommunity. For mainly...
In this study, a polyglutamic acid (γ-PGA) producing Bacillus velezensis SCP024-S-4 was isolated, and used for solid fermentation of soybean meal (FSBM). The results showed that γ-PGA reached 89.64 g/kg without glutamic acid. content protein, free amino acids small peptides increased by 12.83%, 347.96µg/g 108.11 mg/g, respectively. Soy globulin, β-conglutinin trypsin inhibitor all decreased below 3 mg/g. Rats were fed with CK, 2% γ-PGA, 30% SBM FSBM average daily food intake in group 6.45g...