Hao Xu
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Hao Xu has a total of 12 co-authors. Here are the top co-authors by number of shared publications:
- Bo Han
Department of Nutrition and Health, China Agricultural University, No. 2 Yuanmingyuan Road, Beijing 100083, China
1 shared publication - Dunhua Liu
College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
1 shared publication - Jiayue Guo
Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
1 shared publication - Pengjie Wang
Department of Nutrition and Health, China Agricultural University, No. 2 Yuanmingyuan Road, Beijing 100083, China
1 shared publication - Qianhan Ma
Department of Nutrition and Health, China Agricultural University, No. 2 Yuanmingyuan Road, Beijing 100083, China
1 shared publication - Shuling Yan
Department of Nutrition and Health, China Agricultural University, No. 2 Yuanmingyuan Road, Beijing 100083, China
1 shared publication
Latest Publications
- 4 July 2026
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 374, 153334
Structural characterization and functional study of Lycium barbarum glycoprotein LbGp-f2 based on glycoproteomics
- 4 July 2026
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 374, 153334
Structural characterization and functional study of Lycium barbarum glycoprotein LbGp-f2 based on glycoproteomics
- Open Access
Structural Reconstruction and Enhanced Digestive Resistance in High-Amylose Maize Starch–Fatty Acid Complexes via Debranching and Heat–Moisture Treatment
The development of thermally stable Type 5 resistant starch (RS5) is critical for functional food applications to modulate glycemic responses. This study investigated the structural assembly and enzymatic resistance of RS5 complexes prepared from high-amylose maize starch (HAMS) via a sequential strategy coupling pullulanase debranching with heat–moisture treatment (HMT). HAMS was debranched for varying durations (0–24 h) to generate short, linear glucan chains, subsequently complexed with myristic acid (MA) or linoleic acid (LOA), and further modified by pressure–heat treatment (PHT) or annealing (ANN). Extended debranching (24 h) significantly enhanced the complexing index and resistant starch (RS) content. While saturated MA promoted higher crystallinity of the hexagonal Bravais lattice, unsaturated LOA effectively enhanced resistance through steric hindrance despite lower crystallinity. Notably, PHT generally outperformed ANN, with the highest RS content (69.2%) achieved in DH24-LOA complexes treated at 120 °C with 10% moisture. Multi-scale structural analyses revealed that resistance originated from the transition of amorphous chains into highly ordered, thermally stable nanocrystals possessing a hexagonal Bravais lattice and the densification of the macroscopic architecture. These findings demonstrate that coupling pullulanase debranching with optimized PHT is a potent strategy to engineer high-performance RS5 ingredients with superior digestive resistance.
Open AccessStructural Reconstruction and Enhanced Digestive Resistance in High-Amylose Maize Starch–Fatty Acid Complexes via Debranching and Heat–Moisture Treatment
The development of thermally stable Type 5 resistant starch (RS5) is critical for functional food applications to modulate glycemic responses. This study investigated the structural assembly and enzymatic resistance of RS5 complexes prepared from high-amylose maize starch (HAMS) via a sequential strategy coupling pullulanase debranching with heat–moisture treatment (HMT). HAMS was debranched for varying durations (0–24 h) to generate short, linear glucan chains, subsequently complexed with myristic acid (MA) or linoleic acid (LOA), and further modified by pressure–heat treatment (PHT) or annealing (ANN). Extended debranching (24 h) significantly enhanced the complexing index and resistant starch (RS) content. While saturated MA promoted higher crystallinity of the hexagonal Bravais lattice, unsaturated LOA effectively enhanced resistance through steric hindrance despite lower crystallinity. Notably, PHT generally outperformed ANN, with the highest RS content (69.2%) achieved in DH24-LOA complexes treated at 120 °C with 10% moisture. Multi-scale structural analyses revealed that resistance originated from the transition of amorphous chains into highly ordered, thermally stable nanocrystals possessing a hexagonal Bravais lattice and the densification of the macroscopic architecture. These findings demonstrate that coupling pullulanase debranching with optimized PHT is a potent strategy to engineer high-performance RS5 ingredients with superior digestive resistance.