Hanjun Ma’s research while affiliated with Henan Institute of Science and Technology and other places

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Publications (95)


Analysis of the in Vitro Digestion Characteristics of Protein in Pork and Chinese Sausage: Peptidomics and Molecular Simulation
  • Preprint

January 2025

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1 Read

Hui Wang

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Changjin Yu

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Zhen Wang

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[...]

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Hanjun Ma

Enumeration of texture in larou with different concentrations of ZL extract treatment during storage.
Enumeration of color in larou with different concentrations of ZL extract treatment during storage.
An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage
  • Article
  • Full-text available

December 2024

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17 Reads

Foods

In this study, pepper (Zanthoxylum bungeanum Maxim.) leaf (ZL) extract was added to larou to investigate the improvement in the quality of physicochemical properties, texture, water distribution, and microorganism growth during storage for 20 days. Based on the results, the addition of ZL extract significantly retarded the increase in cooking loss, TBARS value, hardness, and microorganism growth. Moreover, the addition of ZL extract decreased the pH value, lightness, and microorganism counts, and increased the moisture content, total soluble protein content, a* value, b* value, and chewiness. The LF-NMR results showed that the addition of ZL extract shortened the T2 relaxation time and boosted the proportion of immobilized water, facilitating the validation of the improvement in water retention of larou during storage. The FT-IR results indicated that the addition of ZL extract influenced the protein secondary structure by inducing the conversion of α-helices to β-sheet structures. Accordingly, ZL extract has the potential to serve as a natural antioxidant, effectively helping to ameliorate the quality properties of cured meat products during storage.

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Fig. 1. Effect of gelator concentration, storage temperature and FA/MG ratio on the formation of the sunflower oil-based oleogel.
Fig. 2. Effect of gelator concentration, storage temperature and FA/MG ratio on the microstructure of oleogel.
Fig. 3. Effect of gelator concentration, storage temperature and FA/MG ratio on the gel strength of oleogel.
Fig. 5. Effect of gelator concentration (c), storage temperature (t) and FA/MG ratio (r) on the LVR of the oleogels (A: r = 0:100, c = 4 %; B: r = 25:75, c = 4 %; C: r = 50:50, c = 4 %; D: r = 75:25, c = 4 %; E: r = 0:100, c = 5 %; F: r = 25:75, c = 5 %; G: r = 50:50, c = 5 %;H: r = 75:25, c = 5 %).
Fig. 6. Temperature sweep results of the oleogels (A: r = 0:100, c = 4 %; B: r = 25:75, c = 4 %; C: r = 50:50, c = 4 %; D: r = 75:25, c = 4 %; E: r = 0:100, c = 5 %; F: r = 25:75, c = 5 %; G: r = 50:50, c = 5 %;H: r = 75:25, c = 5 %).
Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation

December 2024

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2 Reads

Food Chemistry X

The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration (c) ≥ 4 % and the FA/MG ratios (r) of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the oleogel interlock with each other to form a 3D network, restricting the flow of oil. The gel strength and rheological performance of the oleogel were positively correlated with c and negatively correlated with storage temperature (t). Its gelation temperature was determined by c and r. Its β-carotene protective ability against ultraviolet irradiation was proportional to the FA concentration. The oleogel with r = 25:75, c = 5 % and t = 4 °C could partially substitute cocoa butter for chocolate production. With the increasing substitution rate (WCBS), the appearance, texture properties and enthalpy change of chocolate gradually deteriorated. But when WCBS ≤ 40 %, the oleogel had no significant effect on the sensory characteristics.





Effect of subfreezing short storage on the water‐holding capacity (WHC) (a and b), shear force and pH (c), thiobarbituric acid‐reactive substances (TBARS) and acid value (AV) (d) of pork. Values with different lowercase letters (a–c) differ significantly among treatments (p < 0.05). FM, fresh meat.
Effect of subfreezing short storage on the textural properties (a and b), and protein solubility (c) of pork. Values with different lowercase letters (a–c) differ significantly among treatments (p < 0.05). FM, fresh meat.
Effect of subfreezing short storage on the moisture and crude ash content (a), crude protein and crude fat content (b) of pork. Values with different lowercase letters (a–c) differ significantly among treatments (p < 0.05). FM, fresh meat.
Effect of subfreezing short storage on the dynamic rheological properties of pork. Values with different lowercase letters (a–c) differ significantly among treatments (p < 0.05). FM, fresh meat.
Effect of subfreezing short storage on the microstructure of pork. Values with different lowercase letters (a–c) differ significantly among treatments (p < 0.05). FM, fresh meat.
Influence of 7‐day subfreezing storage on physicochemical, nutritional, and microstructural attributes of porcine longissimus thoracis et lumborum muscle

The effect of 7‐day subfreezing storage on the physicochemical properties, nutritional composition, and microstructure of pork was investigated. After 7 days of chilling at 4°C, the meat exhibited color deterioration and the development of off‐flavors. In contrast, the −12°C treatment significantly reduced the deterioration in water‐holding capacity and color of samples (p < 0.05) and prevented changes in pH value. Similarly, the treatments at −12 and −18°C effectively preserved the meat's tenderness, thiobarbituric acid‐reactive substances, protein solubility, and textural properties, maintaining these qualities close to those of fresh meat (p > 0.05). The nutrient content of samples stored at −12°C was comparable to those stored at −18°C (p > 0.05). Furthermore, subfreezing at −12°C was found to protect muscle integrity, promoting the formation of an elastic gel network and a homogenous muscle fiber structure. Therefore, the study concludes that 7‐day subfreezing storage at −12°C can reduce protein denaturation and maintain thequality of pork, a result that is typically achieved under more extreme freezing conditions at −18°C.


Effect of atmospheric pressure plasma jet on the structure and physicochemical properties of wheat starch

May 2024

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46 Reads

The effect of atmospheric pressure plasma jet (APPJ) with different discharge power (0, 400, 600, and 800 W) on the structure and physicochemical properties of wheat starch were evaluated in this study. After APPJ treatments, significant declines in peak viscosity, breakdown viscosity, and final viscosity of wheat starch pasting parameters were observed with increase of plasma treatment power. Being treated with discharge power of 800 W, the PV and BD value of wheat starch paste significantly dropped to 2,578 and 331 cP, respectively. Apparently, APPJ could raise the solubility of wheat starch, while reduce the swelling capacity, and also lower the G′ and G″ value of wheat starch gel. Roughness and apparent scratch was observed on the surface of the treated wheat starch granules. Although APPJ treatment did not alter wheat starch’s crystallization type, it abated the relative crystallinity. APPJ treatment might be useful in producing modified wheat starch with lower viscosity and higher solubility.




Citations (78)


... Гесперидин и его дериваты часто включают в состав различных флеботропных препаратов, БАД и средств космецевтики. В чистом виде гесперидин гидрофобен, и для перевода его в активную быстроусвояемую водорастворимую форму используют технологию метилирования, в результате которой и получают гесперидин метилхалкон [27]. Гесперидин и его метаболиты, в частности гесперитин, обладают выраженной противовоспалительной активностью за счет подавления ряда регулирующих механизмов, начиная с ядерного транскрипционного фактора каппа В (NF-κB) и заканчивая прямым ингибированием циклооксигеназы 2-го типа -фермента, отвечающего за синтез простагландинов, оказывающих сосудорасширяющее действие и стимулирующих болевые С-ноцицепторы венозной стенки [28,29]. ...

Reference:

Fixed-dose combinations in pharmacotherapy of chronic venous diseases
Oil/water interface behavior of hesperidin methylchalcone and its application in nano-emulsions
  • Citing Article
  • September 2024

Food Chemistry

... Subsequently, in the second stage, both control and treatment groups exhibited an enhancing tendency in G' from 43 • C to 58 • C, respectively. This enhance might be linked to the denaturation and unfolding of the myosin tail disrupt the weak gel structure [61]. In the third stage, the G' of all groups exhibited a rapidly increase around 60 • C, suggesting that enhanced connections between proteins foster the conversion of a viscous sol into an elastic gel network, bolstering the elasticity of Chinese style reduced-salt pork meatballs [62]. ...

Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
  • Citing Article
  • May 2024

Food Chemistry

... The larou samples were sliced into homogeneous cubes (1.5 cm × 1.5 cm × 2 cm) and placed in a low-field NMR glass tube, which was measured in a low-field NMR analyzer (Model PQ001, Niumag Electric Corporation, Shanghai, China) with a resonance frequency of 22.6 MHz. The spin-spin relaxation time (T 2 ) and its corresponding water cluster distribution ratio (PT 2 ) were measured using the CPMG sequence with a τ value of 350 µs [22]. ...

Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein

Food Chemistry X

... First, the growth of ice crystals can physically damage the protein molecules, affecting their functional characteristics as emulsifiers . Then, sharp ice crystals may puncture droplets and disrupt the interfacial membrane, whereas proteins may adsorb onto the ice crystals, leading to insufficient protein adsorption Zhao et al., 2024). Liao et al. (2024) found that the physical extrusion effect produced by ice crystal growth was detrimental to the unfolding of protein structure and its adsorption at the oil-water interface. ...

Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles
  • Citing Article
  • April 2024

International Journal of Biological Macromolecules

... In particular, at the end of the storage time (20th day), compared to the control (0.22 mg MDA/kg), the TBARS value (0.17 mg MDA/kg) of the 0.04% ZL extract-treated group was reduced by 22.73%. The antioxidant effect of the ZL extract could be explained by our previous study; the ZL extract is rich in polyphenolics such as chlorogenic acid, quercitrin, and hyperoside, which could scavenge free radicals or chelate metal ions to block the chain reaction of lipid oxidation in cured meats [37]. Furthermore, the inhibitory effect of polyphenolics in ZL extract on oxidative enzymes in larou was another possible explanation [15]. ...

Conformation and functional modification of porcine myofibrillar protein by pepper leaf polyphenols under oxidative condition
  • Citing Article
  • March 2024

LWT

... The zeta potential (ZP), particle size, and polymer dispersion index (PDI) of LCEO-NE were determined at 25 • C using a Delsa Nanometer zeta potential/particle size analyzer (Delsa Nano C, USA). To avoid multiple scattering effects, the nano-emulsion was diluted 200 times [18]. The initial morphology of LCEO-NE and its state after simulated gastrointestinal digestion were observed using scanning electron microscopy (SEM) (Zeiss Sigma 300, Germany) [19]. ...

Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion

Ultrasonics Sonochemistry

... Therefore, -12 °C can be regarded as a potential limit of freezing temperature as an alternative to -18 °C due to energy consumption considerations, it can also be recognized as the minimum temperature at which incomplete freezing technology can be applied in practice to differentiate it from conventional freezing. Additionally, sub-freezing (T pe --18 °C) raises the starting temperature for the thawing procedure of muscle foods, which can also prevent severe recrystallization, drip loss, and MP oxidation resulting from excessively prolonged freezing time [31] . According to our previous discussion, the sub-freezing interval is located at the ice crystal growth and recrystallization stage on the basis of nucleus formation, which is already infinitely close or even equivalent to complete freezing at some level except for the difference in the growing volume of ice crystals. ...

Analysis of the changes in structural modification, physicochemical properties, and water distribution of porcine myofibrillar proteins induced by sub-freezing short storage (−6 °C and −12 °C, 7 d)
  • Citing Article
  • November 2023

LWT

... Carbonyl groups are an important indicator for detecting protein oxidation [43]. The carbonyl content (as shown in Figure 4a) of all groups increased significantly with the storage time. ...

Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins
  • Citing Article
  • August 2023

Food Chemistry

... After relevant analyses, it was found that some of the muscle fibers inside the beef were broken, leading to a decrease in shear force [23,24]. At the same time, during the thawing process of meat samples, the internal protein oxidizes, resulting in protein polymerization and the breakage of polypeptides, destroying the structure of proteins and reducing the shear force [18]. In addition, studies have shown that conventional thawing causes damage, but a novel thawing method of ultrasound-assisted slightly basic electrolyzed water (UST) reduced the damage of thawing to the spatial structures of MPs, thereby maintaining the stability of protein to a great extent [25]. ...

Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins
  • Citing Article
  • June 2023

Meat Science

... 8 Similarly, the incorporation of soybean oil-based emulsion stabilized with quinoa protein as a partial fat replacer in a frankfurter formulation contributed to enhanced texture and dynamic rheological properties of final products. 9 Moreover, pre-emulsified vegetable oil could also improve the sensory properties and nutritional value of products while reducing the saturated fatty acid content. 10,11 Pickering emulsions have emerged as a promising alternative to conventional emulsions across various industries due to their nontoxic, low-dose, and cost-effective characteristics. ...

The effects of modified quinoa protein emulsion as fat substitutes in frankfurters
  • Citing Article
  • May 2023

Meat Science