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| 1 | GABA shunt and polyamine degradation pathway on γ-aminobutyric acid accumulation in germinating fava bean ( Vicia faba L.) under hypoxia显示文摘 | Runqiang Yang Qianghui Guo Zhenxin Gu | 2013 | Food Chemistry2013，，1： | 1 |
| 2 | Salt Stress Induces Accumulation of [gamma]-Aminobutyric Acid in Germinated Foxtail Millet (Setaria italica L.)显示文摘 | Bai Qingyun Yang Runqiang Zhang Lixia Gu Zhenxin | 2013 | Cereal Chemistry2013，，2： | 1 |
| 3 | NaCl stress and supplemental CaCl 2 regulating GABA metabolism pathways in germinating soybean显示文摘 | Yongqi Yin Runqiang Yang Qianghui Guo Zhenxin Gu | 2014 | European Food Research and Technology2014，，5： | 1 |
| 4 | Ca2+ and aminoguanidine on γ-aminobutyric acid accumulation in germinatingsoybean under hypoxia-NaCl stress显示文摘 | YANG Runqiang GUO Yuanxin WANG Shufang | 2015 | Journal of Food and Drug Analysis2015，23，2： | 1 |
| 5 | GABA shunt and polyamine degradation pathway on γ-aminobutyric acid accumulation in germinating fava bean ( Vicia faba L.) under hypoxia显示文摘 | Runqiang Yang Qianghui Guo Zhenxin Gu | 2013 | Food Chemistry2013，，1： | 1 |
| 6 | Red light enhances folate accumulation in wheat seedlings显示文摘Red,white,blue,green,and yellow lights were applied to investigate their effects on folate accumulation in wheat seedlings.The different lights,especially red light,significantly increased the total folate content.Total folate showed maximum accumulation under 30μmol/(m2·s)of red light,with an increase of 24%compared with the control(darkness).5-Methyltetrahydrofolate(5-CH3-THF)was the dominant folate component,and was significantly increased by red light irradiation.In addition,under red light,the folate content of leaves was higher and more sensitive to light than that of endosperm or roots.Red light up-regulated the expression of guanosine triphosphate(GTP)cyclohydrolase 1(GCH1)and aminodeoxychorismate synthase(ADCS),enhanced the activity of GCH1 and ADCS,and increased the content of precursors of folate synthesis,including pterin and p-aminobenzoic acid(p ABA).Hence,the increased folate accumulation promoted by light could be attributed to the increased content of folate synthesis precursors,the activity of key enzymes,and related gene expression。 | Jianwei CHANG Chong XIE Pei WANG Zhenxin GU Yongbin HAN Runqiang YANG | 2021 | Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)2021，22，11： | 0 |
| 7 | Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase(Gox)and pentosanase(Pn)enzyme innovation显示文摘Germination,a powerful biofortification technique,holds immense potential in bolstering the micronutrient profile of essential staple grains,thereby paving the way for optimal nutritional enhancement.The primary goal of this study was to improve the technological functionality of germinated wheat flour by incorporating pentosanase(Pn)and glucose oxidase(Gox)enzymes,with particular emphasis on the evolutionary changes in its components.The inclusion of Gox did not produce any substantial impact on the volumetric characteristics of the steamed bread.The incorporation of Pn and Gox has been seen to enhance the overall excellence of steamed bread by optimizing loaf volume and textural characteristics while also improving the thermal stability of the dough.The existence of two endothermic peaks could be attributed to bound water or alterations in the granules within the starch crystallization region.Adding Pn and Gox reduced and increased the formation and stability time of the dough,respectively.A certain ratio was employed to assess alternations in the crystallinity of starch granules over a limited range.After steaming,a significant decrease in IR1047/1022 was observed,indicating that the elevated temperature partially disrupted the internal starch crystal structure,leading to a gelatinization reaction with water.The ratio of tensile resistance(R)and elongation(E)of dough increased significantly compared to the control.The results obtained from this study indicate that the simultaneous inclusion of enzymes(Pn+Gox)holds significant promise for expanding the technological functionality of germinated wheat flour dough and improving the quality attributes of steamed bread. | Muhammad Bilal Yining Zhang Dandan Li Chong Xie Runqiang Yang Zhenxin Gu Dong Jiang Pei Wang | 2023 | Grain & Oil Science and Technology2023，6，4： | 0 |
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