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学者姓名：何庆燕
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Abstract ：
Hydrogels with high strength and ductility are normally prepared from synthetic polymers, and most protein-based hydrogels are soft and brittle. Here, a strong, ductile gelatin hydrogel is prepared by simply soaking a virgin gelatin gel in an ammonium sulfate solution. The polymer chains in the covalent, crosslink-free network can freely move to homogeneously distribute stress, and more importantly, the highly kosmotropic ammonium sulfate ions greatly enhance the hydrophobic interactions and chain bundling within the gelatin gels. As a result, the treated hydrogels have an extraordinary ultimate strength (compressive and tensile strains of over 99% and 500%, respectively, and stresses of 12 and 3 MPa) superior to that of common protein gels. The physical crosslinks introduced by the Hofmeister effect can rapidly absorb energy and sustain large deformations via decrosslinking and dissociation, which result in energy dissipation and antifatigue properties. The effects of the gelatin and (NH4)(2)SO4 concentrations on the hydrogel mechanics are evaluated, and the possible strengthening mechanism is discussed. The effect of various ions in the Hofmeister series on the gelatin hydrogel is also investigated. Kosmotropic ions enhance the mechanical properties, whereas chaotropic ions soften and dissolve the gel.
Keyword ：
ammonium sulfate ammonium sulfate gelatin gelatin Hofmeister effect Hofmeister effect hydrogels hydrogels mechanics mechanics
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| GB/T 7714 | He, Qingyan , Huang, Yan , Wang, Shaoyun . Hofmeister Effect-Assisted One Step Fabrication of Ductile and Strong Gelatin Hydrogels [J]. | ADVANCED FUNCTIONAL MATERIALS , 2018 , 28 (5) . |
| MLA | He, Qingyan 等. "Hofmeister Effect-Assisted One Step Fabrication of Ductile and Strong Gelatin Hydrogels" . | ADVANCED FUNCTIONAL MATERIALS 28 . 5 (2018) . |
| APA | He, Qingyan , Huang, Yan , Wang, Shaoyun . Hofmeister Effect-Assisted One Step Fabrication of Ductile and Strong Gelatin Hydrogels . | ADVANCED FUNCTIONAL MATERIALS , 2018 , 28 (5) . |
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Abstract ：
一种制备具有SEQ ID NO : 1氨基酸序列的抗氧化多肽的方法，包括以黑鲨鱼皮为原料，用碱性蛋白酶酶解，分离，纯化，冷冻，干燥，得到抗氧化多肽。 酶水解条件为：pH值7.0～9.0，温度40～50℃，酶水解时间4.0～6.0小时，引物浓度2.0～4.0%，酶9.0～10.0wt%。
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| GB/T 7714 | Shaoyun Wang , Xixi Cai , Qingyan He et al. 一种抗氧化多肽的制备方法 : US16968501[P]. | 2018-07-19 . |
| MLA | Shaoyun Wang et al. "一种抗氧化多肽的制备方法" : US16968501. | 2018-07-19 . |
| APA | Shaoyun Wang , Xixi Cai , Qingyan He , Ana Yan , Qianwen Ye . 一种抗氧化多肽的制备方法 : US16968501. | 2018-07-19 . |
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This paper describes an edible nanocomposite packaging film fabricated with simultaneously extracted protein-polysaccharide (biopolymers) from the marine red alga Gracilaria lemaneiformis and TiO2 nanoparticles. Both proteins and polysaccharides were synchronously extracted using the alkali extraction method. Different amounts of TiO2 nanoparticles (TiO2 to biopolymer content ratio of 3.33, 5.00 and 10.0% w/w) were added to prepare the TiO2-protein/polysaccharide nanocomposite film. The addition of TiO2 nanoparticles increased the tensile strength and decreased the water vapor permeability of the film. This was because the uniformly embedded TiO2 nanoparticles interacted strongly with the biopolymers which enhanced the mechanical properties of the film, whereas the particles increased the diffusion pathway distance and lead to lower water permeability. These hypotheses were confirmed by UV spectra, FTIR, and X-ray diffraction studies. Antibacterial measurements against food-borne pathogenic bacteria revealed that the growth of Escherichia coli and Staphylococcus aureus was effectively inhibited by the TiO2-biopolymer nanocomposite film. Additionally, nutrition retention and quality improvement were observed in cherry tomatoes when coated with the TiO2-biopolymer nanocomposite film. These findings suggested that this alga-sourced nanocomposite film could serve as a promising coating material in the food industry.
Keyword ：
Antibacterial Antibacterial Food packaging Food packaging Nanocomposite film Nanocomposite film Synergistic effect Synergistic effect
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| GB/T 7714 | He, Qingyan , Huang, Yan , Lin, Binbin et al. A nanocomposite film fabricated with simultaneously extracted protein-polysaccharide from a marine alga and TiO(2)nanoparticles [J]. | JOURNAL OF APPLIED PHYCOLOGY , 2017 , 29 (3) : 1541-1552 . |
| MLA | He, Qingyan et al. "A nanocomposite film fabricated with simultaneously extracted protein-polysaccharide from a marine alga and TiO(2)nanoparticles" . | JOURNAL OF APPLIED PHYCOLOGY 29 . 3 (2017) : 1541-1552 . |
| APA | He, Qingyan , Huang, Yan , Lin, Binbin , Wang, Shaoyun . A nanocomposite film fabricated with simultaneously extracted protein-polysaccharide from a marine alga and TiO(2)nanoparticles . | JOURNAL OF APPLIED PHYCOLOGY , 2017 , 29 (3) , 1541-1552 . |
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Biodegradable fish skin gelatin-titanium dioxide (TiO2) nanocomposite films were fabricated and characterized as a function of incorporating amount of TiO2 nanoparticles (gelatin/TiO2 ratio of 30:1, 20:1 and 10:1). A uniform distribution of TiO2 nanoparticles into gelatin matrix was observed using atomic force microscopy (AFM) micrographs. The data of intrinsic fluorescence spectra, Fourier transform infrared spectra (FTIR) and X-ray diffraction confirmed the interaction between protein and nanoparticles through hydrogen bonding. The TiO2-incorporated gelatin nanocomposite films exhibited more effective antibacterial activity for Escherichia coli after irradiating 120 min by UV light (365 nm), which were 54.38% for E. coli and 44.89% for Staphylococcus aureus, respectively. The analysis of physical properties revealed that addition of TiO2 nanoparticles to gelatin films significantly increased the tensile strength and elongation at break, while decreased its water vapor permeability. The light barrier measurements indicated that these films were highly transparent, and they had excellent barrier properties against UVC light at the same time. The results demonstrated the feasibility of incorporating nanoparticles to improve the properties of gelatin films, and it is of significance in utilizing the gelatin and titanium dioxide to produce biodegradable nanocomposite film as packaging material in food industry. (C) 2015 Elsevier B.V. All rights reserved.
Keyword ：
Antibacterial Antibacterial Nanocomposite film Nanocomposite film Structural Structural
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| GB/T 7714 | He, Qingyan , Zhang, Yuchen , Cai, Xixi et al. Fabrication of gelatin-TiO2 nanocomposite film and its structural, antibacterial and physical properties [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2016 , 84 : 153-160 . |
| MLA | He, Qingyan et al. "Fabrication of gelatin-TiO2 nanocomposite film and its structural, antibacterial and physical properties" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 84 (2016) : 153-160 . |
| APA | He, Qingyan , Zhang, Yuchen , Cai, Xixi , Wang, Shaoyun . Fabrication of gelatin-TiO2 nanocomposite film and its structural, antibacterial and physical properties . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2016 , 84 , 153-160 . |
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Kidney bean is widely cultured and consumed in many areas of the world. The effects of preheating kidney bean protein on transglutaminase-induced cross-linking and functional properties of myofibrillar protein isolate (MPI)/kidney bean protein isolate (KPI) mixtures were investigated. SDS-PAGE displayed disappearance of original bands and occurrence of macromolecule bands, showing that the cross-linking reaction took place between MPI and KPI mixtures. The functional properties of preheated KPI/MPI mixtures could be significantly enhanced with transglutaminase treatment. The maximum storage modulus G'(max) of preheated KPI/MPI mixtures increased from 29.2 to 43.6 Pa, and the emulsifying activity index increased from 74.14 to 78.29 m(2)/g. Moreover, the gel hardness of chicken meatball was improved from 362.119 g to 720.567 g with both KPI being preheated and the addition of transglutaminase, which efficiently compensated for the decline caused by the addition of untreated KPI. The study is of significance in providing theoretical basis for adding kidney bean protein as non-meat protein into meat products. (C) 2015 Elsevier Ltd. All rights reserved.
Keyword ：
Functional properties Functional properties Kidney bean proteins Kidney bean proteins Preheating Preheating Transglutaminase Transglutaminase
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| GB/T 7714 | Wu, Miaohong , He, Qingyan , Hong, Yongxiang et al. Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2016 , 65 : 816-822 . |
| MLA | Wu, Miaohong et al. "Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase" . | LWT-FOOD SCIENCE AND TECHNOLOGY 65 (2016) : 816-822 . |
| APA | Wu, Miaohong , He, Qingyan , Hong, Yongxiang , Wang, Shaoyun . Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2016 , 65 , 816-822 . |
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objective: This essay was to study the optimum condition to produce new type chicken meatball. In order to obtain the best quality of chicken meatball, the crosslinking of chicken protein and kidney bean protein was used. Methods: The crosslinking conditions were screened and optimized using single-factor test and response surface methodology according to the criteria of hardness level. Result: The TGase concentration, reaction time and reaction temperature have significant effects on the gel hardness of the chicken meatball, concentration and heated temperature of kidney bean protein also have effect on the gel hardness of chicken meatball. The optimum conditions were as follows: TGase concentration 0.24%, reaction time 65.62 min, reaction temperature 43.63, kidney bean protein concentration 1.5%, the gel hardness of chicken meatball was 681.062 g. Conclusion; The addition of TG improve the quality of chicken meatball obviously, which is of practical significance for the production application. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.
Keyword ：
Animals Animals Hardness Hardness Proteins Proteins
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| GB/T 7714 | Wu, Miaohong , He, Qingyan , Hong, Yongxiang et al. Preparation of new type chicken meatballs by tgase-induced crosslinking of plant and animal heterologous proteins [J]. | Journal of Chinese Institute of Food Science and Technology , 2015 , 15 (6) : 123-128 . |
| MLA | Wu, Miaohong et al. "Preparation of new type chicken meatballs by tgase-induced crosslinking of plant and animal heterologous proteins" . | Journal of Chinese Institute of Food Science and Technology 15 . 6 (2015) : 123-128 . |
| APA | Wu, Miaohong , He, Qingyan , Hong, Yongxiang , Zhou, Hong , Chen, Ming , Wang, Shaoyun . Preparation of new type chicken meatballs by tgase-induced crosslinking of plant and animal heterologous proteins . | Journal of Chinese Institute of Food Science and Technology , 2015 , 15 (6) , 123-128 . |
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Keyword ：
凝胶强度 凝胶强度 大豆分离蛋白 大豆分离蛋白 持水性 持水性 杂鱼鱼糜 杂鱼鱼糜 谷氨酰胺转氨酶 谷氨酰胺转氨酶 重组鱼排 重组鱼排
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| GB/T 7714 | 陈秋妹 , 何庆燕 , 汪少芸 et al. 新型重组鱼排的研制及其低温凝胶化的作用机理 [C] //中国食品科学技术学会第十一届年会论文摘要集 . 2014 . |
| MLA | 陈秋妹 et al. "新型重组鱼排的研制及其低温凝胶化的作用机理" 中国食品科学技术学会第十一届年会论文摘要集 . (2014) . |
| APA | 陈秋妹 , 何庆燕 , 汪少芸 , 饶平凡 . 新型重组鱼排的研制及其低温凝胶化的作用机理 中国食品科学技术学会第十一届年会论文摘要集 . (2014) . |
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