Ying Ma

Harbin Institute of Technology, Harbin, Heilongjiang Sheng, China

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Publications (25)25.1 Total impact

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    ABSTRACT: The binding of curcumin (CCM) to bovine β-lactoglobulin (β-Lg) was investigated by Fourier transform infrared and fluorescence. The effect of binding on antioxidant activity of CCM was determined by using ABTS and hydroxyl radical scavenging capacity and total reducing ability. Our results showed that when CCM binds to β-Lg, it lead to a partial change in protein structure. In fact, CCM was bound respectively to two different sites of protein at pH 6.0 and 7.0 via hydrophobic interaction. CCM-β-Lg complex was formed by one molecule of protein combining with one molecule of CCM. Moreover, the average distance from one binding site to Trp residues in protein is similar with another. This result suggested that fluorescence resonance energy transfer cannot be used as unique method to study the characteristics of binding of ligands to proteins. The antioxidant activity of CCM might be improved by binding with β-Lg.
    Food Chemistry 11/2013; 141(2):1504-11. · 3.33 Impact Factor
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    ABSTRACT: Dietary cholesterol and aging are major risk factors to accelerate oxidation process for developing hypercholesterolemia. The major aim of this study is to elucidate the effects of rice protein on cholesterol level and oxidative stress in adult rats fed with and without cholesterol. After 2weeks feeding, hepatic and plasma contents of cholesterol, reduced glutathione (GSH), oxidized glutathione (GSSG), malondialdehyde (MDA) and protein carbonyl (PCO) were measured. In liver, total antioxidative capacity (T-AOC), activities of antioxidant enzymes (total superoxide dismutase, T-SOD; catalase, CAT), glutathione metabolizing enzymes' activities and gene expression levels (γ-gutamylcysteine synthetase, γ-GCS; glutathione reductase, GR; glutathione peroxidase, GPx) were determined. Under cholesterol-free/-enriched dietary condition, T-AOC, activities of T-SOD and CAT, glutathione metabolism related enzymes' activities and mRNA levels (γ-GCS, GR and GPx) were effectively stimulated by rice proteins as compared to caseins. Compared with caseins, rice proteins significantly increased hepatic and plasma GSH contents, whereas hepatic and plasma accumulations of MDA, PCO and GSSG were significantly reduced by rice protein-feedings. As a result, the marked reductions of cholesterol in the plasma and in the liver were observed in adult rats fed rice proteins with and without cholesterol. The present study demonstrates the hypocholesterolemic effect of rice protein is attributable to inducing antioxidative response and depressing oxidative damage in adult rats fed cholesterol-free/-enriched diets. Results suggest that the antioxidant capability involved in the hypocholesterolemic action exerted by rice protein is independent of dietary cholesterol during adult period.
    Gene 10/2013; · 2.20 Impact Factor
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    ABSTRACT: Aqueous mixtures of defatted corn starch and palmitic acid were heated and high pressure homogenized in order to form amylose inclusion complexes. The effects of homogenization pressure (0–120 MPa) and palmitic acid concentration (0.5–8% based on starch content) on starch-palmitic acid complex formation as well as on complex index, X-ray diffraction, thermal properties, viscosity and particle size were investigated. Complex index increased with an increase in the amount of palmitic acid and homogenization pressure, and reached a maximum value (about 60%) when the fatty acid content was 4% and the homogenization pressure was 100 MPa. X-ray diffraction patterns indicated the formation of V-helical complexes between starch and palmitic acid. This technology could prospectively be used in prepared starch-lipid complexes.
    Journal of Cereal Science 01/2013; · 2.09 Impact Factor
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    ABSTRACT: Maize starch powder was exposed to a 60Co source (0, 1, 2, 5, 10, 20, 50, 100, 200, or 500 kGy) and the effects of γ-irradiation treatment on the structure and physicochemical properties of the starch granules were studied. The results showed that peak, trough, final, and setback viscosities were significantly reduced, whereas the solubility was increased following irradiation. Gelatinization temperature and enthalpy decreased significantly when the dose is higher than 50 kGy. On the surface, the starch granules did not display any visible physical change up to a 500 kGy dose was. X-ray diffraction (XRD) analysis showed that the relative crystallinity of starch decreased slightly, and the starch exhibited an A-pattern without any change. Fourier transform infrared (FTIR) spectral intensity at 1018 cm−1 increased with the irradiation dose up to 200 kGy. Irradiation dose was positively correlated with solubility and negatively correlated with relative crystallinity. There were high positive correlations between thermal properties and pasting properties.Highlights► The physicochemical properties of maize starch was modified by gamma irradiation treatment to improve their solubility, shear and thermal resistance for food and non-food applications. ► The structure and physicochemical properties of maize starch were greatly affected by the intensity of gamma irradiation. ► Irradiation dose was positively correlated with solubility but negatively with relative crystallinity, thermal properties, and pasting properties of the maize starches.
    LWT - Food Science and Technology. 04/2012; 46(1):156-163.
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    ABSTRACT: To obtain functional yeast with antioxidant ability for food industry, the antioxidant activity of intact cell and intracellular cell-free extract of Pichia fermentans BY5 and Issatchenkia orientalis BY10 was investigated. Both intact cell and extract of them demonstrated antioxidant activity ranged from 49% to 68%. The ability to scavenge 1, 1-diphenyl-2-picrylhydrazyl free radicals were 12–41%. Furthermore, the reducing activity, Fe2+-chelating ability, scavenging of reactive oxygen species of extracts illuminated these two isolates had excellent antioxidant ability. And then, the attenuated effect of cell-free extracts from these two strains was evaluated using 4-nitroquiunoline 1-oxide (4-NQO) as an inducing reagent. The results indicated that the addition of extraction inhibit the lipid peroxidation induced by 4-NQO, which mainly caused by the protective intracellular protein rather than the polysaccharides. Therefore, these two yeast strains have potential to be utilised for production of functional foods.
    International Journal of Food Science & Technology 02/2010; 45(3):555 - 561. · 1.24 Impact Factor
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    ABSTRACT: Consumption of dairy products containing probiotics with cholesterol-lowering activity has been proposed as a means to lower serum cholesterol. In the present work, 19 yeast strains, isolated from raw milk, were tested to obtain potential probiotic yeasts for assimilating cholesterol. During in vitro tests, 17 yeast strains were capable of growth in bile salt solutions, and most of the yeast strains tolerated low pH, surviving in gastric juice. Among the 19 strains assessed, Geotrichum sp. BY2 and Pichia kudriavzevii BY10 showed highest adhesive ability to HT-29 cells. All yeast strains were able to assimilate cholesterol in the range of 3.6–44.4% over a 72 h incubation, and seven of the yeast strains were significantly higher at assimilating cholesterol (P < 0.05). According to these results, the yeast strains P.fermentans BY5, P. kudriavzevii BY10, P. kudriavzevii BY15 and Yarrowia lipolytica HY4 may serve as potential probiotics to assimilate cholesterol in the human intestine.
    Dairy Science and Technology 01/2010; · 1.38 Impact Factor
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    ABSTRACT: Pumpkin is a traditional food that is grown extensively worldwide and is believed to be beneficial to human health due to its high contents of carotenoids. The carotenoids in pumpkin were extracted by organic solvents and by supercritical carbon dioxide (SC-CO2), and then they were identified, quantified, and compared. β-carotene (31 to 40 g per 100 g of total carotenoids) was the predominate carotenoid in pumpkin. Lutein and lycopene contents were much higher in SC-CO2 extracts than those in organic solvent extract. Cis-β-carotene increased by more than two times in the SC-CO2 extracts, even at a relatively low temperature of 40 °C, over those in the solvent extracts, indicating both enhanced solubility and isomerization from trans- to cis-β-carotene. The influences of modifier (10 mL/100 mL), temperature (40–70 °C), and pressure (25–35 MPa) of SC-CO2 extraction on the change of carotenoid yields were also investigated. The highest yield (109.6 μg/g) was obtained at 70 °C and 35 MPa, with a 73.7% recovery. Selective extraction could be achieved by adjusting the temperature and pressure. Higher proportions of all-trans-β-carotene extracts were achieved at 40 °C under both 25 MPa and 35 MPa conditions. In order to extract more cis-isomers, a higher temperature of 70 °C was preferred.
    LWT - Food Science and Technology. 01/2010; 43(1):39-44.
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    ABSTRACT: The effects of freezing rates and storage temperatures on starch retrogradation and textural properties of cooked rice were evaluated. Cooked rice was frozen with different freezing rates and then stored at 4°C for 14 days or −18°C for up to 7 months. Starch retrogradation enthalpy (ΔHr) of cooked rice was determined by a differential scanning calorimetry, and textural properties were determined by a texture analyser. The results showed that the ΔHr and hardness values had a negative correlation with freezing rate, however, a positive correlation was found between adhesiveness and freezing rate. On the other hand, the advantages (lower hardness and higher adhesiveness, less starch retrogradaton) of cooked rice gained by rapid freezing, were lost quickly in the first 3 days of storage at 4°C. However, rapid freezing combined with −18°C frozen storage can effectively retard starch retrogradation and maintain the textural properties of cooked rice for at least 7 months. Therefore, high quality cooked rice can be produced by combined rapid freezing with frozen storage.
    Lwt - Food Science and Technology. 01/2010; 43(7):1138-1143.
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    ABSTRACT: The impact of cooling rates (0.40, 1.11, 1.42, 1.64, 2.47 and 3.36°C/min) on starch retrogradation and textural properties of cooked rice was evaluated. The relationship between cooling rates and different properties were determined using Pearson correlation. Starch retrogradation enthalpy (ΔHr) of cooked rice was determined by differential scanning calorimetry, and textural properties were determined by a Texture Analyser. This study showed that the ΔHr value and hardness value had a negative correlation with cooling rate during storage, −0.963⩽r⩽−0.716, P
    Journal of Food Engineering - J FOOD ENG. 01/2010; 96(3):416-420.
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    ABSTRACT: Eleven different species of yeasts isolated from raw milk, such as Issatchenkia orientalis, Pichia fermentans, Rhodotorula mucilaginosa and Yarrowia lipolytica were identified using an integrated approach, including phenotypic and genotypic methods and the API 20C AUX system. Eleven selected strains which tolerated low pH levels, gastric juice and bile salt were further analysed for the presence of functional traits useful for probiotic application as antioxidants. The ability to scavenge DPPH (2, 2-diphenyl-1-picrylhydrazyl) and inhibit linoleic acid peroxidation indicated that P. fermentans BY5 and HJ15 may be promising candidate strains for use as probiotics with antioxidant activity.
    International Journal of Dairy Technology 12/2009; 63(1):47 - 54. · 1.18 Impact Factor
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    ABSTRACT: Four isoforms of polyphenol oxidases (PPOs) were characterised in purified extracts of coats (PPOIa and PPOIb) and pods (PPOIIa and PPOIIb) of green bean (Phaseolus vulgaris L.). The molecular weights of four isoforms have been estimated to be from 57.5 to 39.0 kDa by SDS–PAGE. The PPOII (mixture of PPOIIa and PPOIIb) was used to characterise the PPO of green bean pods. All isoforms activities were stable between pH 6.8 and pH 7.2. PPOIa and PPOII have similar thermal inactivation profiles, and PPOIb has higher thermal stability than that of PPOIa and PPOII. PPOs showed the highest affinity to pyrogallol in all selected substrates. Although activities of PPOs were markedly inhibited by l-ascorbic acid, the activity of PPOI (mixture of PPOIa and PPOIb) was significantly activated by MnSO4 and CaCl2.
    Food Chemistry. 01/2009; 117(1):143-151.
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    ABSTRACT: For extraction efficiency, it is important to determine the lycopene solubility for optimum extraction technology and highest resulting yield. The temperature range of 50–80 °C and pressure range of 200–400 bars were used to measure the solubility of lycopene from tomato processing residue materials during supercritical fluid extraction. Single-pass flow method, off-line solute analysis, and subsequently HPLC quantitative analysis were the procedures followed for the lycopene extraction. The resultant calculated solubilities were on the lower scale as then ranged in the magnitude of 10−6. Under supercritical conditions, increasing solubility of lycopene is stimulated by an increase in temperature and pressure. The highest solubility obtained was 1.9 × 10−6 mol fraction at a pressure of 250 bars and at a temperature of 80 °C. Above these conditions, distinct signs of thermal degradation were observed. The efficiency calculated based on the experimental data was compared with the modified Peng–Robinson Equation of State. The correlated results through modelling show reasonably fair agreement with the experimental data. Through comparison of results produced by experimental methods and modelling, it was determined that the most favourable conditions for high solubility of lycopene in supercritical CO2, for this particular method of analysis, were at 60 and 70 °C.
    Separation and Purification Technology. 01/2009;
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    ABSTRACT: The fatty acid composition, phenolic constituents and contents, and antioxidant activities of two varieties (‘Cabernet Sauvignon’ and ‘Royal Rouge’) of grape pomace powder from the winemaking industry were examined. Large proportions of polysaturated fatty acids (PUFA), ranging from 60.9% to 64.4%, high ratios of PUFA/SFA, ranging from 2.80 to 3.11, and high ratios of n−6/n−3, ranging from 20.8 to 36.9, were found in both varieties. Five classes of lipids were separated with thin-layer chromatography and identified as polar lipids (PL), sterols (ST), free fatty acids (FFA), triglycerides (TG) and cholesteryl esters (CE). TG showed the highest PUFA contents (64.4% and 66.2%) and n−6/n−3 ratios (70.7 and 55.1), while CE showed the lowest values of PUFA (33.2% and 26.5%). High contents of phenolics and anthocyanins, which contribute to considerably strong antioxidant activity, were found in both varieties. Grape pomace contains considerably high amounts of phenolics, a large proportion of which are anthocyanin pigments (52% of ‘Cabernet Sauvignon’ and 63% of ‘Royal Rouge’). The HPLC analysis of phenolic compounds showed that catechin, epicatechin, epicatechin gallate, and gallic acid were major constituents. Antioxidant properties of grape pomace extract significantly varied with variety and appeared to be dependent upon the contents of phenolics. In addition, from the point of nutrition, “Royal Rouge’ had better benefits because of its lower n−6/n−3 ratio, higher contents of phenolic antioxidants and anthocyanin, and higher antioxidant activity than ‘Cabernet Sauvignon’.
    Food Chemistry. 01/2009;
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    ABSTRACT: Milled rice from 11 varieties, with amylose levels from 1.2 to 35.6% dry base, were collected to study the impacts of amylose content on starch retrogradation and textural properties of cooked rice during storage. The relationship between amylose content and different properties was determined using Pearson correlation. Starch retrogradation enthalpy (ΔHr) of cooked rice was determined by differential scanning calorimetry. ΔHr values were found to be positively correlated with amylose content (0.603 ≤ r ≤ 0.822, P < 0.01) during storage. Textural properties were determined by a Texture Analyser. The hardness of cooked rice showed a positive correlation with amylose content (0.706 ≤ r ≤ 0.866, P < 0.01) and a positive correlation with ΔHr of cooked rice (r = 0.650, P < 0.01) during storage. The adhesiveness showed a negative correlation with amylose content (−0.929 ≤ r ≤ −0.678, P < 0.01) and a negative correlation with ΔHr of cooked rice (r = −0.833, P < 0.01) during storage. Hardness showed a negative correlation with adhesiveness (r = −0.820, P < 0.01). These results indicated that amylose content has significant effects on starch retrogradation and textural properties of cooked rice. The cooked rice with high amylose content is easy to retrograde, the cooked rice with low amylose content retrograded slowly. Sarch retrogradation contributes to the changes of textural properties of cooked rice during storage.
    Journal of Cereal Science 01/2009; 50(2):139-144. · 2.09 Impact Factor
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    ABSTRACT: The effects of the addition of non-toxic modifiers (ethanol, water, and canola oil) in supercritical carbon dioxide (SC-CO2) extractions from tomato skins were investigated. The extraction efficiency was improved by the addition of any of the three modifiers. Various temperatures (45 °C, 60 °C, and 75 °C) and pressures (25, 30, and 35 MPa) for the modified extraction processes were also compared. The highest yield was achieved at the highest temperature (75 °C) and highest pressure (35 MPa). For the three single modifiers, yields increased with increasing amounts (from 5% to 10%) of the modifiers. The highest lycopene yields were obtained with 15% olive oil at 45 °C and 10% olive oil at 75 °C. For mixtures of binary and ternary modifiers, the mixture of ethanol (10%) and olive oil (10%) achieved the highest extraction efficiency (36.6% at 45 °C, and 56.8% at 75 °C). It might be caused by the combined synergetic influences of enhanced adsorption on the polar sites of the matrix by ethanol and the increased solubility of lycopene by olive oil. Cluster analysis was applied to build the relationship between the lycopene yields and co-solvent effects. The addition of olive oil also slightly increased the proportion of cis-isomers in the lycopene extract.
    Journal of Food Engineering. 01/2009;
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    ABSTRACT: Saponins are rich in the legumes which are known to provide many health benefits for human beings. Saponin B is the main component in the saponins group present in navy beans. The stability of saponin B during food processing is a key issue in evaluating the quality and nutrition of food products. The effects of different soaking and cooking methods and conditions on the stability of saponin B were investigated. The effects of the soaking process on saponin reduction followed a first order kinetic model. The soaking time and the seed-to-water ratio significantly affected the stability of saponin B during the soaking process. Short time soaking and lower seed-to-water ratio would keep more saponin B in the soaked beans. The cooking medium and methods greatly influenced saponin B degradation during cooking. Water-oil mixed cooking media enhanced saponins stability in the seeds during the cooking process, as compared to a water-only cooking medium. Combined soaking and ordinary cooking induced more saponin degradation in ordinary cooked seed samples. An autoclave cooking method eliminated most of the saponin B from the autoclaved beans.
    01/2009;
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    ABSTRACT: Lycopene can undergo degradation via isomerization and oxidation during processing and storage. These degradative reactions affect its bioactivity and health benefit functionality. Degradation kinetics and isomerization of lycopene in water- and oil-based tomato model systems were investigated as a function of thermal treatments and light irradiation. Results showed that 80 and 100 °C heating favoured the stability of lycopene in oil-based tomato products. The high heating temperatures (120 and 140 °C) increased isomerization of lycopene and resulting in degradation of total lycopene and cis-isomers in both water- and oil-based tomato products. However, the levels of degradation of total lycopene contents and cis-isomers were greater in water-based samples than in oil-based model systems under different treatments. Heat and light both promoted lycopene isomerization of the all-trans form to the cis-isomers and further oxidation of cis-isomers. The major effect of thermal degradation and photosensitized oxidation was a significant decrease in the total lycopene content, especially the content of cis-isomers. These research results could be useful in assisting industry to improve processing technology and to improve the nutritional value and health-benefits of tomato-based foods.
    LWT - Food Science and Technology. 01/2009;
  • YING MA, DA-WEN SUN
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    ABSTRACT: Rice is an important carbohydrate source in daily catering, and also one of the main components in some ready meals. Ready meals containing cooked rice should be cooled quickly for storage. In this research, air blast cooling and cold room cooling were used to cool cooked rice. The effect of cooling condition, rice variety and chill storage on the textural property, especially hardness, of cooked rice was investigated. Results show that air blast cooling can significantly reduce the cooling time and weight loss as compared with cold room cooling for the three varieties (Thai jasmine rice, long grain rice and Japanese rice). The cooling methods can also significantly affect the hardness of cooked rice depending on the rice variety. Thai jasmine rice has lower amylose content; therefore, hardness was generally lower than that of the other two varieties. During the chill storage at 4C, the hardness was increased for all samples except for cooked Thai jasmine rice cooled by air blast cooling, indicating that fast cooling time can inhibit or slow down the starch retrogradation during chill storage for low-amylose-content rice.PRACTICAL APPLICATIONSIn the food industry, ready meals are usually kept at 4 or −18C for longer shelf life. However, the retrogradation of rice starch takes place very easily during the storage, and storage temperature can significantly affect the behavior of cooked rice. In both domestic and international markets, the end-use quality of rice has significant impact on its market value and acceptability to consumers. Therefore, the behavior of cooked rice is interesting to food scientists and technologists because it profoundly affects the quality, acceptability and shelf life of the rice-containing dishes. The current research will provide further information for the food industry on the effect of cooling condition, rice variety and chill storage on the textural property, especially hardness, of cooked rice.
    Journal of Food Process Engineering 08/2008; 32(2):161 - 176. · 0.56 Impact Factor
  • Ji-Ping Guo, Ying Ma
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    ABSTRACT: The alkaline protease gene from Aspergillus oryzae was cloned, and then it was successfully expressed in the heterologous Pichia pastoris GS115 with native signal peptide or alpha-factor secretion signal peptide. The yield of the recombinant alkaline protease with native signal peptide was about 1.5-fold higher than that with alpha-factor secretion signal peptide, and the maximum yield of the recombinant alkaline protease was 513 mg/L, which was higher than other researches. The recombinant alkaline protease was purified by ammonium sulfate precipitation, ion exchange chromatography and gel filtration chromatography. The purified recombinant alkaline protease showed on SDS-PAGE as a single band with an apparent molecular weight of 34 kDa. The recombinant alkaline protease was identical to native alkaline protease from A. oryzae with regard to molecular weight, optimum temperature for activity, optimum pH for activity, stability to pH, and similar sensitivity to various metal ions and protease inhibitors. The native enzyme retained 61.18% of its original activity after being incubated at 50 degrees C for 10 min, however, the recombinant enzyme retained 56.22% of its original activity with same disposal. The work demonstrates that alkaline protease gene from A. oryzae can be expressed largely in P. pastoris without affecting its enzyme properties and the recombinant alkaline protease could be widely used in various industrial applications.
    Protein Expression and Purification 05/2008; 58(2):301-8. · 1.43 Impact Factor
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    ABSTRACT: Green bean (Phaseolus vulgaris L.) was stored under controlled freezing-point condition (0 °C) as compared with room-temperature (25 °C) and cold (8 °C) storages for up to 18 days. Results showed that the peak rate of respiration was 109.2 CO2 mg/kg h after storage at 0 °C for 12 days, which was significantly lower than those with the other two storage temperatures. Weight loss increased significantly with increasing storage temperature. Measurements on other parameters such as soluble solid and surface colour also indicated that controlled freezing-point storage at 0 °C could maintain better product quality.
    Journal of Food Engineering. 01/2008;