Jun Huang
Yangzhou University
16 Papers
32 Citations
Jun Huang is an academic researcher from Yangzhou University. The author has contributed to research in topics: Starch & Amylose. The author has an hindex of 11, co-authored 16 publications.
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Papers
Relationship between structure and functional properties of normal rice starches with different amylose contents.
TL;DR: The results showed that the morphology, granule size, and crystalline type did not significantly change among rice starches, and the swelling power, hydrolysis and in vitro digestion were significantly positively correlated with amylopectin short branch-chain, relative crystallinity, IR ratio of 1045/1022 cm(-1), and lamellar peak intensity but significantly negatively correlated withAmylose content and lameLLar distance.
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Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids
TL;DR: In this paper, starches were isolated from normal maize and high-amylose inbred and hybrid maizes and their molecular structure and enzymatic hydrolysis properties were investigated and analyzed.
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Comparison of molecular structures and functional properties of high-amylose starches from rice transgenic line and commercial maize
TL;DR: In this article, the molecular structures and functional properties of high-amylose starches from a rice transgenic line and commercial maize were investigated and compared and compared with those obtained from normal rice and maize starches.
84
Effect of granule size on the properties of lotus rhizome C-type starch
TL;DR: Granule size significantly positively influenced short-range ordered structure and swelling power and negatively influenced scattering peak intensity, water solubility, hydrolysis and digestion of starch (p<0.01).
82
Structural and functional properties of alkali-treated high-amylose rice starch
Jinwen Cai,Yang Yang,Jianmin Man,Jun Huang,Zhifeng Wang,Changquan Zhang,Minghong Gu,Qiaoquan Liu,Cunxu Wei +8 more
TL;DR: Native starches were isolated from mature grains of high-amylose transgenic rice TRS and its wild-type rice TQ and treated with 0.1% and 0.4% NaOH to characterise for structural and functional properties and alkali-treated starches had lower amylose content, higher onset and peak gelatinisation temperatures, and faster hydrolysis of starch by HCl and amylolytic enzymes.
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