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- 저자 : Kiran Thakur (검색결과 3 건)
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Fei Hu,Kan Ye,Xiao-Fang Tu,Yu-Jie Lu,Kiran Thakur,Zhao-Jun Wei 한국응용곤충학회 2018 Journal of Asia-Pacific Entomology Vol.21 No.3
In order to explore the function of heat shock proteins during thermal stress in rice weevil, Sitophilus oryzae, four heat shock protein genes were cloned and characterized. These heat shock protein genes (hsps) were named as Sohsp70–1, Sohsp70–2, Sohsc70, and Sohsp90, respectively. These hsps showed high sequence conservation with the maximum identity with hsps of Tribolium castaneum and other insects. All the four genes showed the highest mRNA expression in pupal stage and the lowest levels in larval stage. The induced expression of the two Sohsp70s (Sohsp70–1 and Sohsp70–2) were reached to the highest levels (15.59-fold and 12.66-fold) after 2 h of incubation at 37 °C, respectively. Expression of Sohsp90 not only was significantly elevated by heat stress but also by cold stress. Whereas, expression level of Sohsc70 was not induced either by heat or cold stress. Furthermore, for rapid heat hardening, the expression levels of Sohsp70–1, Sohsp70–2, Sohsc70 and Sohsp90 were observed as 2.57, 2.53, 3.33 and 2.33-fold higher than control, respectively; for rapid cold hardening, the expression levels of Sohsp70–1, Sohsp70–2, Sohsc70 and Sohsp90 were reported as 2.27, 3.02, 3.37 and 2.23-fold higher than control, respectively. Hence, our results revealed that the four Sohsps were associated with temperature adaption under rapid heat or cold hardening.
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Effect of superfine grinding on properties of Vaccinium bracteatum Thunb leaves powder
Li Jiang,Qi-Xin Xu,Mu Qiao,Fei-Fei Ma,Kiran Thakur,Zhao-Jun Wei 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.6
Vaccinium bracteatum Thunb, have been widely used in various traditional medicines and food products. The narrow and uniform particle size distribution in V. bracteatum Thunb leaves (VBTL) can be achieved through a new emerging type of foodstuff processing and superfine grinding. The VBTL powders were subjected to four particle sizes as followed: 300–125, 125–75, 75–40, and \40 lm. The VBTL powders were observed to be with smaller size and bulk density, greater surface area, tapped density and the angle of repose. Water solubility index, water holding capacity and total flavonoid extraction increased slightly with the decrease in particle size. Differential scanning calorimetry showed that the VBTL exhibiting particle size of \40 lm had the lowest peak temperature; whereas, powder with a particle size of 125–300 lm displayed the largest endothermic enthalpy. Our results of the properties of VBTL superfine powder supplied the basis for VBTL in potential industrial applications of foods.
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Hao Wang,Zhi-Jing Ni,Wen-Ping Ma,Chang-Bing Song,Jian-Guo Zhang,Kiran Thakur,Zhao-Jun Wei 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
In this study, we evaluated the effect of additionof non-volatile compounds (sodium sulfite, tartaric acid,tannin, and glucose) on the rheological properties, releaseof aroma compounds, and color of the red wine. Whiledetermining the rheological properties of the supplementedsamples, non-Newtonian fluidic and shear-thinningbehavior of samples was noticed. The viscosity of thesesamples was found in negative correlation with the dose ofaddition of various non-volatile substances. The aromaprofile of red wine after additions showed the change in therelease of the nine key aroma compounds. Among themethyl hexanoate, phenylethyl alcohol, octanoic acid, diethylsuccinate, and ethyl octanoate were profoundly increased. Further, the color of red wines was improved in the presenceof tartaric acid and tannin. Overall, supplementationof various substances during storage period of three differentwines could enormously affect the sensory characteristicsin a dose dependent manner.
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