Lijun Wang

China Agricultural University, Peping, Beijing, China

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Publications (5)6.31 Total impact

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    ABSTRACT: The β-glucosidase from Paecilomyces thermophila J18 was found to be capable of hydrolysing daidzin and genistin in a previous study. This report further evaluated the thermostability and hydrolysis of soybean isoflavone glycosides. The enzyme was found to be very stable at 50 °C, and retained more than 95% of its initial activity after 8 h at 50 °C. It converted isoflavone glycosides, in soybean flour extract and soybean embryo extract, to their aglycones, resulting in more than 93% of hydrolysis of three isoflavone glycosides (namely, daidzin, genistin and glycitin) after 4 h of incubation. Also, addition of the β-glucosidase greatly increased the contents of isoflavone aglycones in the suspended soybean flour and soymilk. The results indicate that the thermostable β-glucosidase may be used to increase the isoflavone aglycones in soy products. This is the first report on the potential application of fungal β-glucosidases for converting isoflavone glycosides to their aglycones in soy products.
    Food Chemistry 08/2009; 115(4-115):1247-1252. DOI:10.1016/j.foodchem.2009.01.038 · 3.39 Impact Factor
  • Japan Agricultural Research Quarterly 01/2009; 43(4):301-307. DOI:10.6090/jarq.43.301 · 0.44 Impact Factor
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    ABSTRACT: Gel-forming ability and 1,1-diphenyl-2-picrydrazyl (DPPH) radical-scavenging activity of the peptic hydrolysate from soy protein isolate (SPI) were investigated. The gel-forming ability of mixtures consisted of SPI and its hydrolysate decreased as the percentage of hydrolysate increased. The inferior gel-forming ability of the hydrolysate was shown to be related to both the low surface hydrophobicity of the hydrolysate and the drop in sulfhydryl exchange reactions during gelation. Although antioxidants in the SPI-hydrolysate mixture (SHM) could be helpful in enhancing the radical-scavenging activity of the peptide-based gel, they suppressed the oxidization of sulfhydryls in sulfhydryl group/disulfide bond interaction. As a result of this, antioxidants present reduced the gel-forming ability of the SHM. The addition of transglutaminase (TGase) improved the gel-forming ability of SHM. A mixture of 70% SPI and 30% hydrolysate in the presence of TGase resulted in a gel with good gelling property and high radical-scavenging activity.
    Journal of Food Science 12/2004; 70(1):C87 - C92. DOI:10.1111/j.1365-2621.2005.tb09027.x · 1.70 Impact Factor
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    ABSTRACT: Water extracts and 50% ethanol extracts of 14 samples of sufu (fermented tofu) produced in various regions of China were prepared, and their DPPH (α,α-Diphenyl-β-pricryl-hydrazyl) radical-scavenging activity and isoflavone content were determined. Although the extracts showed different radical-scavenging activity levels depending on their color and region of production, all contained highly active components. Radical-scavenging activity in the water extracts ranged from 2.03 to 11.93 μg α-tocopherol/mg, while that for the 50% ethanol extracts ranged from 2.14 to 14.62 μg α-tocopherol/mg. Radical-scavenging activity in extracts from grey sufu was higher than that found in red or white sufu. Samples from the same regions showed similar radical-scavenging activity, but there was no clear directional tendency (north/south, east/west) for the produced sufu to have high activity. Most of the isoflavone in sufu was shown to be in the form of aglycone. Isoflavone aglycones in water extracts ranged from 50.2 to 179.3 μ/g of dry matter, and that in 50% ethanol extracts ranged from 199.0 to 706.9 μg/g of dry matter.
    Food Science and Technology Research 08/2004; 10(3):324-327. DOI:10.3136/fstr.10.324 · 0.35 Impact Factor
  • Lijun Wang · Masayoshi Saito · Eizo Tatsumi · Lite Li
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    ABSTRACT: Tofuyo and sufu are fermented tofu products which are popular in Okinawa, Japan and in China, respectively. Water extracts from 4 types of tofuyo (produced in Okinawa, Japan) and one type of sufu (produced in Beijing, China) were prepared and their antioxidative activity and angiotensin I-converting enzyme (ACE) inhibitory activity were determined. The sufu extract showed higher antioxidative and ACE inhibitory activities than the 4 tofuyo extracts. There was a positive correlation between the antioxidative activity and ACE inhibitory activity of the extracts from the 5 samples. SDS-PAGE patterns of the extracts indicated that all the extracts mainly consisted of peptides whose molecular weights were less than 10 kDa. Although further investigations on the structure of the peptides in the extracts should be conducted and the relationship between the peptide structure and the 2 activities should be determined, it was shown that sufu contained highly active components and could be used as a functional food.
    Japan Agricultural Research Quarterly 04/2003; 37(2):129-132. DOI:10.6090/jarq.37.129 · 0.44 Impact Factor