Immunomodulatory Activity of the Glycoprotein Isolated from the Chinese Yam (Dioscorea opposita Thunb)

2017 ◽  
Vol 31 (10) ◽  
pp. 1557-1563 ◽  
Author(s):  
Xiaofeng Niu ◽  
Zehong He ◽  
Weifeng Li ◽  
Xiumei Wang ◽  
Wenbing Zhi ◽  
...  
Keyword(s):  
Immunomodulatory Activity ◽  
Chinese Yam ◽  
Dioscorea Opposita

scholarly journals Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 256
Author(s):  
Qing-Ming Li ◽  
Yan Li ◽  
Jin-Hao Zou ◽  
Shi-Yin Guo ◽  
Feng Wang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Dough Rheology ◽  
Overall Acceptability ◽  
Chinese Yam ◽  
Dioscorea Opposita ◽  
Yam Flour ◽  
Baking Performance ◽  
Gluten Structure

Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

scholarly journals Functional properties of Chinese yam (Dioscorea opposita Thunb. cv. Baiyu) soluble protein

2017 ◽  
Vol 55 (1) ◽  
pp. 381-388 ◽  
Author(s):  
Gui-Juan Hu ◽  
Yue Zhao ◽  
Qi Gao ◽  
Xiao-Wen Wang ◽  
Jun-Wei Zhang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Soluble Protein ◽  
Chinese Yam ◽  
Dioscorea Opposita

Field Studies on Cross-protection againstJapanese yam mosaic virusin Chinese yam (Dioscorea opposita) with an Attenuated Strain of the Virus

2008 ◽  
Vol 156 (2) ◽  
pp. 75-78 ◽  
Author(s):  
H. Kajihara ◽  
M. Kameya-Iwaki ◽  
M. Oonaga ◽  
I. Kimura ◽  
Y. Sumida ◽  
...  
Keyword(s):  
Field Studies ◽  
Cross Protection ◽  
Chinese Yam ◽  
Dioscorea Opposita

scholarly journals Seed Germination and Subsequent Development of Male and Female Chinese Yam (Dioscorea opposita Thunb.) Collected in China.

2002 ◽  
Vol 71 (1) ◽  
pp. 87-93 ◽  
Author(s):  
Toshinari Kanazawa ◽  
Keisuke Terui ◽  
Ryuta Oikawa ◽  
Takuro Horaguchi ◽  
Koh Kikuchi ◽  
...  
Keyword(s):  
Seed Germination ◽  
Subsequent Development ◽  
Male And Female ◽  
Chinese Yam ◽  
Dioscorea Opposita
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