Jiang Qianqian

Northeast Dianli University, Yung-chi, Jilin Sheng, China

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Publications (5)8.38 Total impact

  • Wang Qing · Jia Chunxia · Jiang Qianqian · Wang Yin · Deyin Wu
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    ABSTRACT: In this research, a series of combustion experiments of Indonesian oil sands using a thermal analyzer were conducted at three heating rates (10, 20, and 50 °C min− 1) over the temperature range of 20–900 °C under atmospheric pressure. The obtained DTG curves revealed that combustion reactions occurred at three different stages in all the samples. The DTG peak, which is a measure of the relative reactivity, shifted to higher temperature with increasing heating rate. The ignition temperature was determined by using the TG-DTG extrapolation method, and the other principal combustion features, such as maximum weight loss rate, combustion release index and average quality reactivity, were all obtained. Simultaneously, an activation energy distribution method was employed to determine the combustion kinetics and then the relationship between the energy distribution E and the applicable volatile content/the total volatiles ratio V/V* was obtained by plotting the V/V* value against the corresponding E values. Furthermore, the lnk0 vs. V/V* relationship was calculated. At the last, the ash composition of oil sands was determined by adopting the chemical analysis method.
    No preview · Article · Jul 2012 · Fuel Processing Technology
  • Li Xia · Gao Wenyuan · Jiang Qianqian · Wang Yanli · Guo Xinhua · Huang Luqi
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    ABSTRACT: Native yam starch was modified by oxidation (with sodium hypochlorite), acid, and enzyme (with gluco-amylase), respectively. Ash content, fat content, protein, and AM contents were reduced following modifications. All the modifications reduced swelling capacity whereas improved the solubility. The SEM of the native starch showed the presence of large oval or spherical to small irregular-shaped granules, however, oxidation and hydrolysis caused collapse of the granules. From the XRD, the typical C-type XRD pattern of the native starch changed to the typical A-type XRD pattern of the three modified starches. The above results also demonstrated that amorphous region of yam starch granules was preferentially degraded than crystalline region of granules. DSC showed that oxidation and acid/enzyme hydrolysis reduced peak temperature of gelatinization (Tp) of native starch significantly. Enthalpy of gelatinization (ΔH) of oxidation and enzyme starch was reduced but it has no obviously change following acid modification.
    No preview · Article · Oct 2011 · Starch - Starke
  • Li Xia · Gao Wenyuan · Jiang Qianqian · Huang Luqi · Liu Changxiao
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    ABSTRACT: Fritillaria ussuriensis Maxim. starch acetates with different degrees of substitution (DSs) were prepared by reacting native starch with glacial acetic acid/acetic anhydride using sulfuric acid as catalyst. XRD of acetylated starch revealed that there was loss of crystallinity with increasing DS. The carbonyl group signal at 1750 cm−1 appeared in the FTIR spectra. The intensity of this peak increased whereas the intensity of the hydroxyl groups at 3000–3600 cm−1 decreased. The thermal behavior of the samples was investigated and the results showed that the acetylation decreased the gelatinization temperatures and ΔHgel, and thermal stability of high DS acetylated starch (DS = 2.82) was much better than that of the original starch and partially substitute starch acetate (DS = 1.52). The SEM suggested that most of the starch granules were disintegrated into many visible fragments along with the increasing of DS. The starch acetate with different DS prepared in this paper has many potential uses in food and pharmaceutical applications for its lower gelatinization temperature and thermal stability properties.
    No preview · Article · Jan 2011 · Starch - Starke
  • Li Xia · Gao Wenyuan · Wang Juan · Jiang Qianqian · Huang Luqi
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    ABSTRACT: A-type maize starch, B-type Fritillaria ussurensis, and C-type Rhizoma dioscorea starches were hydrolyzed (32 days) with 2.2 N HCl. Regardless of the crystallinity level, starch with predominant B-crystalline type was less susceptible to acid degradation than A-type and C-type starches, and initial rates of hydrolysis in B-type was lower than others. The SEM and XRD results revealed that different types of starch displayed different hydrolysis mechanisms. The acid corrosion started from the exterior surface of A-type and B-type starches followed by the core of granules. However, the hydrogen ions primarily attacked the interior of the C-type R. dioscorea starch granules and then the exterior. FT-IR results confirmed that the amorphous regions in the starch granules were hydrolysed first. After 8–32 days of hydrolysis, the acid-modified C-type starch showed typical A-type characteristics upon analysis of the XRD pattern. The average particle size of hydrolytic starch decreased with increasing hydrolysis time. The thermal results revealed that the hydrolytic starch showed lower ΔH than the native starch, while displaying higher peak width (Tc − To) value.
    No preview · Article · Dec 2010 · Starch - Starke
  • J. Qianqian · G. Wenyuan · L. Xia · H. Luqi
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    ABSTRACT: This review covers various native starches from traditional Chinese medicines (TCMs) and its modified starches, hi recent years, a few progresses have been made in understanding the relationship between starch structure and its properties but not enough. Furthermore, these studies have been mainly on native starch from Chinese herbs. Only a few starch modification studies are reported. The recent advanced study on the herbal starch and its isolation, granule properties, physicochemical properties, processing properties, and modification are summarized in this review.
    No preview · Article · Jan 2010 · Trends in Carbohydrate Research

Publication Stats

29 Citations
8.38 Total Impact Points


  • 2012
    • Northeast Dianli University
      Yung-chi, Jilin Sheng, China
  • 2010-2011
    • Tianjin University
      • School of Pharmaceutical Science and Technology
      Tianjin, Tianjin Shi, China