Ying Ma

Harbin Institute of Technology, Charbin, Heilongjiang Sheng, China

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Publications (29)66.02 Total impact

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    ABSTRACT: A response surface methodology and a kinetic study were used to optimise the pulsed ultrasonic and microwave techniques in the extraction of curcuminoids. Microwave-assisted extraction had the same efficiency as pulsed ultrasonic-assisted extraction, and both methods were better than continuous ultrasonic extraction of curcuminoids. For the pulsed ultrasonic-assisted extraction, the optimal conditions were 60% amplitude (AMP), 83% ethanol (v/v), 3/1 (s/s) pulsed duration/interval time and 10 min irradiation time. For the microwave-assisted extraction, the optimal conditions were 82% ethanol, 10% power level and 7 min of extraction time. Both methods used a 1:200 mass to solvent ratio.
    Food Chemistry 12/2014; 165:29–34. · 3.26 Impact Factor
  • Liang Li, Ying Ma
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    ABSTRACT: The effects of divalent metal ions (Ca(2+), Mg(2+), Fe(2+), and Cu(2+)) on the growth, β-oxidation system, and thioesterase activity of Lactococcus lactis were investigated. Different metal ions significantly influenced the growth of L. lactis: Ca(2+) and Fe(2+) accelerated growth, whereas Cu(2+) inhibited growth. Furthermore, Mg(2+) inhibited growth of L. lactis at a low concentration but stimulated growth of L. lactis at a high concentration. The divalent metal ions had significant effects on activity of the 4 key enzymes of the β-oxidation system (acyl-CoA dehydrogenase, enoyl-CoA hydratase, L-3-hydroxyacyl CoA dehydrogenase, and thiolase) and thioesterase of L. lactis. The activity of acyl-CoA dehydrogenases increased markedly in the presence of Ca(2+) and Mg(2+), whereas it decreased with 1 mmol/L Fe(2+) or 12 mmol/L Mg(2+). All the metal ions could induce activity of enoyl-CoA hydratase. In addition, 12 mmol/L Mg(2+) significantly stimulated activity of L-3-hydroxyacyl CoA dehydrogenase, and all metal ions could induce activity of thiolase, although thiolase activity decreased significantly when 0.05 mmol/L Cu(2+) was added into M17 broth. Inhibition of thioesterase activity by all 4 metal ions could be reversed by 2 mmol/L Ca(2+). These results help us understand the effect of metal ions on β-oxidation system, and thioesterase activity of Lactococcus lactis.
    Journal of Dairy Science 07/2014; · 2.55 Impact Factor
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    ABSTRACT: Aqueous mixtures of defatted corn starch and different fatty acids were heated and processed with high-pressure homogenization to form starch–lipid complexes. A variety of fatty acids with chain lengths of 12–18 carbons and with varying degrees of unsaturation were studied regarding their ability to form amylose–lipid complexes. Linoleic acid (65.7%) displayed the greatest complex forming ability with defatted corn starch, followed by lauric acid (63.2%), oleic acid (62.2%), myristic acid (61.2%), palmitic acid (59.8%), and stearic acid (54.6%). The XRD analysis showed that the complexes presented the well-known V-helical type diffraction. DSC was used to analyze the thermal properties. Based on the 85–110°C transition temperature and the 60–95°C synthesis temperature, the experimental complexes are less ordered type I complexes. The in vitro digestibility studies indicated that long-chain saturated fatty acids increased digestibility more than the short-chain saturated and unsaturated fatty acids when in complex with defatted corn starch.
    Starch - Starke 05/2014; · 1.22 Impact Factor
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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. · 3.26 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: The fatty acid profiles of Chinese Maiwa yak milk samples were evaluated at different seasons (n = 96) and parities (n = 32). Saturated fatty acid content and monounsaturated fatty acid content showed no significant difference (P > 0.05) between warm season and cold season; however, polyunsaturated fatty acid (PUFA) content in warm season was higher (P 0.05) than in cold season. Monounsaturated fatty acid and PUFA contents were higher (P 0.05) in multiparous Maiwa yak milk than in primiparous Maiwa yak milk. Trans‐11C18:1, cis‐9, cis‐12C18:2, CLA and C18:3 contents were higher (P 0.05) in multiparous Maiwa yak than in primiparous Maiwa yak milk.
    International Journal of Dairy Technology 02/2013; 66(1). · 1.10 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; · 1.94 Impact Factor
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    ABSTRACT: In the current research, rice starch gel was frozen by low temperature (−20, −30 and −60C) or ultralow temperature (−100C), and then stored at 4C for 21 days or −18C for up to 5 months to evaluate the retrogradation and textural properties. Retrogradation enthalpy (ΔHr) of rice starch was determined by a differential scanning calorimetry, and textural properties were determined by a texture analyzer. The results showed that low‐temperature and ultralow‐temperature freezing can effectively retard starch retrogradation during freezing process, while the freezing process has no significant influence on the thermal properties of rice amylose‐lipid complex during storage. On the other hand, retrogradation and textural properties of rice starch gel were related to amylose and amylopectin ratio when stored. Therefore, the amylose and amylopectin properties and freezing process have a synergistic effect on retrogradation and textural properties of rice starch gel during storage. PRACTICAL APPLICATIONSStarch retrogradation is an unavoidable phenomenon for the texture of many ready meals, which is a major problem for industry to produce high‐quality starch‐based ready‐to‐eat meals. The low‐ and ultralow‐temperature freezing combined with frozen storage can effectively retard rice starch retrogradation and maintain the textural properties of rice starch gel for at least 5 months, and this optimum method is very useful for food industry to produce high‐quality starchy foods.
    Journal of Texture Studies 06/2012; 43(3). · 1.68 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.
    Lebensmittel-Wissenschaft und-Technologie 04/2012; 46(1):156-163. · 2.47 Impact Factor
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    ABSTRACT: Amylopectin retrogradation is a serious problem in starch-based ready meals. In the current research, rice amylopectin was frozen by low temperature (−20, −30, and −60°C) and ultra-low temperature (−100°C), and then stored at 4°C for 21days or at −18°C for up to 5months to evaluate the retrogradation properties. Amylopectin retrogradation enthalpy of rice was determined by a differential scanning calorimetry. The results showed that low temperature and ultra-low temperature freezing can effectively retard amylopectin retrogradation during the freezing process and during frozen storage (−18°C) for at least 5months. However, rice amylopectin still retrograded after the freezing process during chill storage at 4°C. The methods of low and ultra-low temperature freezing combined with frozen storage might be potentially very useful for food industry to produce high quality starch-based ready to eat meals. KeywordsFreezing–Retrogradation–Amylopectin–Storage–Ultra-low temperature
    Food and Bioprocess Technology 01/2011; 5(1):391-400. · 3.13 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 09/2010; · 1.13 Impact Factor
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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.
    Lebensmittel-Wissenschaft und-Technologie 09/2010; 43(7):1138-1143. · 2.47 Impact Factor
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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. · 1.35 Impact Factor
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    ABSTRACT: The starches and flours from four different rice cultivars were evaluated for composition, crystallinity characteristics, blue value, turbidity, swelling power, solubility, pasting properties, and textural and retrogradation properties. The amylose content of starches and flours from different rice cultivars differed significantly. The results showed that the physicochemical properties of rice starch and rice flour were correlated to amylose content. The crystallinity degree of rice starch and flour depended on amylose content. The blue value, turbidity value, and gel hardness were positively correlated to amylose content; however, the swelling power, solubility, and gel adhesiveness were negatively correlated to amylose content. Furthermore, the pasting properties and gel textural and retrogradation properties of rice flours were related to the structure properties of rice starch. And the characteristics of starch, protein, and lipid significantly influenced the turbidity, pasting properties, and gel textural and retrogradation properties of rice flours. KeywordsAmylose–Rice starch–Rice flour–Physicochemical properties–Rice
    Food and Bioprocess Technology 02/2010; 5(2):626-637. · 3.13 Impact Factor
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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 02/2010; 96(3):416-420. · 2.58 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.
    Lebensmittel-Wissenschaft und-Technologie 01/2010; 43(1):39-44. · 2.47 Impact Factor
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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 11/2009; 117(1):143-151. · 3.26 Impact Factor
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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 09/2009; 50(2):139-144. · 1.94 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 08/2009; · 2.58 Impact Factor

Publication Stats

276 Citations
66.02 Total Impact Points

Institutions

  • 2006–2014
    • Harbin Institute of Technology
      • School of Food Science and Engineering
      Charbin, Heilongjiang Sheng, China
  • 2010
    • Qiqihar University
      Zizikar, Heilongjiang Sheng, China
  • 2009–2010
    • Guelph Food Technology Centre
      Guelph, Ontario, Canada