Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan.

doi:10.1016/j.fochx.2023.100793

Paper ID: 618
Journal: Food Chemistry: X
Impact Factor: 8.2
CAS Zone: Zone 1
Year: 2023
DOI: 10.1016/j.fochx.2023.100793
Equipment Model: XH-200A / XH-200C
Affiliations: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China; Tibet Himalayan Ecological Technology Co., Ltd., Tibet, PR China; Naval Medical University (Second Military Medical University), Shanghai, PR China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China; Tibet Himalayan Ecological Technology Co., Ltd., Tibet, PR China; Naval Medical University (Second Military Medical University), Shanghai, PR China
Research Directions: Research application

Fact Snapshot

Paper: Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan.
Equipment: XH-200A / XH-200C
Source: Food Chemistry: X, 2023
Research direction: Research application
Core conditions: Time 30 min

Research Abstract

Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan. was published in Food Chemistry: X (2023) and is indexed as a Xianghu Q1 application case for XH-200A / XH-200C. The source record connects it with Research application. Core operating conditions include Time 30 min.

Research Background and Problem

The application context is Research application. The equipment metadata identifies XH-200A / XH-200C, while the publication metadata records Food Chemistry: X (2023). The affiliation record includes School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China; Tibet Himalayan Ecological Technology Co., Ltd., Tibet, PR China; Naval Medical University (Second Military Medical University), Shanghai, PR China and School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China. The recorded DOI is 10.1016/j.fochx.2023.100793.

Equipment Use and Experimental Conditions

Item	Parameter
Time	30 min

Evidence Details

Equipment-detail evidence

Equipment-detail evidence: source values include 1:20, 4000 g, 80 °C, 15 min.

Equipment evidence

The prepared powder (50 g) was spread in the 150 mm glass culture dish and placed at the center of the microwave Synthesis Platform (XH-200A, Xianghu, Beijing, China) with a 7 W/g power density for 120 s.

Source evidence

The basic parameters of HBG were extractability (3.42 ± 0.08 g/100 g flour) and purity (93.42 ± 0.68%).

Antioxidant evidence

Compared with the natural HBG without ultrasonic treatment, the inhibitory activity of HBG treated with ultrasonic treatment for 30 min was the highest, which was 84.36%.

Source evidence

The solubility of HBG increased first and then decreased, reaching the maximum value of 93.6 ± 1.12% at 30 min.

Mechanism / Method Highlights

Method context: Time 30 min.
Equipment-detail evidence: source values include 1:20, 4000 g, 80 °C, 15 min
Equipment evidence: The prepared powder (50 g) was spread in the 150 mm glass culture dish and placed at the center of the microwave Synthesis Platform (XH-200A, Xianghu, Beijing, China) with a 7 W/g power density for 120 s
Source evidence: The basic parameters of HBG were extractability (3.42 ± 0.08 g/100 g flour) and purity (93.42 ± 0.68%)

Application Value

Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-200A / XH-200C.
Supports English discovery around Research application.
Maintains source-level evidence details: Equipment-detail evidence: source values include 1:20, 4000 g, 80 °C, 15 min, Equipment evidence: The prepared powder (50 g) was spread in the 150 mm glass culture dish and placed at the center of the microwave Synthesis Platform (XH-200A, Xianghu, Beijing, China) with a 7 W/g power density for 120 s, Source evidence: The basic parameters of HBG were extractability (3.42 ± 0.08 g/100 g flour) and purity (93.42 ± 0.68%), and Antioxidant evidence: Compared with the natural HBG without ultrasonic treatment, the inhibitory activity of HBG treated with ultrasonic treatment for 30 min was the highest, which was 84.36%.

Related Equipment

XH-200A+ Microwave Solid-Liquid Phase Synthesis/Extraction System

FAQ

Which Xianghu instrument is covered by this page?

The structured source records XH-200A / XH-200C for this paper.

What research direction does this page support?

The source tags this paper under Research application.

Which publication does this case come from?

It comes from Food Chemistry: X (2023), DOI 10.1016/j.fochx.2023.100793.

Citation
Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan.
Food Chemistry: X, 2023
DOI: 10.1016/j.fochx.2023.100793