Yuanshan Yu
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Yuanshan Yu has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Bo Zou
Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
1 shared publication - Dan Zeng
Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Dong Guanzhuang Yiheng RD., Tianhe District, Guangzhou, 510610 People's Republic of China
1 shared publication - Geng-Sheng Xiao
Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Dong Guanzhuang Yiheng RD., Tianhe District, Guangzhou, 510610 People's Republic of China
1 shared publication - Jijun Wu
Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Dong Guanzhuang Yiheng RD., Tianhe District, Guangzhou, 510610 People's Republic of China
1 shared publication - Yujuan Xu
Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
1 shared publication
Latest Publications
- 6 February 2019
- Published by Springer Nature in Food Science and Biotechnology
- Vol. 28 (4) , 945-953
Protein and polyphenols involved in sediment formation in cloudy litchi juice
Sedimentation is a major issue in juice production. This paper aims to study the mechanisms of precipitate formation during the storage of cloudy litchi juice. The sediment concentration, relative turbidity, and ζ potential were analyzed. The supernatant and sediment were separated to determine the contents of proteins and phenolics. The results showed that the amount of sediment increased during the storage. In addition, the total protein and total phenolic content in the supernatant decreased, whereas the glutelin and total phenolic contents in the sediment increased significantly (p < 0.05). Moreover, our results showed that the amounts of procyanidin B2 and quercetin-3-O-rutinose-7-O-rhamnoside in the supernatant decreased noticeably. However, these two substances could not be detected in the sediment. In summary, the formation of sediment from litchi juice is mainly caused by the slow denaturation of proteins and the oxidation of procyanidin B2 and quercetin-3-O-rutinose-7-O-rhamnoside.
- 6 February 2019
- Published by Springer Nature in Food Science and Biotechnology
- Vol. 28 (4) , 945-953
Protein and polyphenols involved in sediment formation in cloudy litchi juice
Sedimentation is a major issue in juice production. This paper aims to study the mechanisms of precipitate formation during the storage of cloudy litchi juice. The sediment concentration, relative turbidity, and ζ potential were analyzed. The supernatant and sediment were separated to determine the contents of proteins and phenolics. The results showed that the amount of sediment increased during the storage. In addition, the total protein and total phenolic content in the supernatant decreased, whereas the glutelin and total phenolic contents in the sediment increased significantly (p < 0.05). Moreover, our results showed that the amounts of procyanidin B2 and quercetin-3-O-rutinose-7-O-rhamnoside in the supernatant decreased noticeably. However, these two substances could not be detected in the sediment. In summary, the formation of sediment from litchi juice is mainly caused by the slow denaturation of proteins and the oxidation of procyanidin B2 and quercetin-3-O-rutinose-7-O-rhamnoside.