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Bin Tian
Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand

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Journal article
Published: 05 August 2021 in Foods
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Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p< 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p< 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p< 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

ACS Style

Juncai Tu; Margaret Brennan; Gang Wu; Weidong Bai; Ping Cheng; Bin Tian; Charles Brennan. Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits. Foods 2021, 10, 1812 .

AMA Style

Juncai Tu, Margaret Brennan, Gang Wu, Weidong Bai, Ping Cheng, Bin Tian, Charles Brennan. Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits. Foods. 2021; 10 (8):1812.

Chicago/Turabian Style

Juncai Tu; Margaret Brennan; Gang Wu; Weidong Bai; Ping Cheng; Bin Tian; Charles Brennan. 2021. "Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits." Foods 10, no. 8: 1812.

Journal article
Published: 17 May 2021 in Food Microbiology
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Rapid yeast identification is of particular importance in monitoring wine fermentation and assessing strain application in winemaking. We used MALDI-TOF MS analysis supported by 26 S rRNA gene sequence analysis and Saccharomyces-specific PCR testing to differentiate reference and field strains recovered from organic wine production facilities in Waipara, New Zealand, in which Pinot Noir wine was produced by spontaneous fermentations in the vineyard and in the winery. Strains were isolated from each of four key stages of each ferment to evaluate changes in taxonomic diversity. MALDI-TOF MS analysis was confirmed as an excellent yeast identification method, with even closely related Saccharomyces species readily distinguished. A total of 13 indigenous species belonging to eight genera were identified from Pinot Noir ferments, with taxonomic diversity generally reducing as fermentation progressed. However, differences between the taxa recovered were observed between the vineyard and winery ferments, despite the grapes used being from the same batch. Furthermore, some consistent proteomic differences between strains of S. cerevisiae, Hanseniasporum uvarum, Candida californica, Pichia membranifaciens and Starmerella bacillaris correlated with the different fermentation systems used. The high speed, low cost, taxonomic resolution and ability to characterise subtle changes in phenotype that may result from variations in environmental conditions makes MALDI-TOF analysis an attractive tool for further and wider applications in the wine industry. Such applications may include monitoring wine fermentation to actively support the consistency of high-quality wine products, and potentially for the development of such products too.

ACS Style

Junwen Zhang; Jeffrey E. Plowman; Bin Tian; Stefan Clerens; Stephen L.W. On. Application of MALDI-TOF analysis to reveal diversity and dynamics of winemaking yeast species in wild-fermented, organically produced, New Zealand Pinot Noir wine. Food Microbiology 2021, 99, 103824 .

AMA Style

Junwen Zhang, Jeffrey E. Plowman, Bin Tian, Stefan Clerens, Stephen L.W. On. Application of MALDI-TOF analysis to reveal diversity and dynamics of winemaking yeast species in wild-fermented, organically produced, New Zealand Pinot Noir wine. Food Microbiology. 2021; 99 ():103824.

Chicago/Turabian Style

Junwen Zhang; Jeffrey E. Plowman; Bin Tian; Stefan Clerens; Stephen L.W. On. 2021. "Application of MALDI-TOF analysis to reveal diversity and dynamics of winemaking yeast species in wild-fermented, organically produced, New Zealand Pinot Noir wine." Food Microbiology 99, no. : 103824.

Journal article
Published: 04 March 2021 in Scientific Reports
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Shangri-La is a wine region that has the highest altitude vineyards in China. This is the first study investigated the biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines produced from two sub-regions (Lancang River and Jinsha River) of Shangri-La. The culturable yeasts were preliminarily classified based on their colonial morphology on the Wallerstein Laboratory nutrient agar plates. Yeast species were identified by the sequencing of the 26S rRNA D1/D2 region and the 5.8S rRNA ITS region. Twenty-five non-Saccharomyces yeast species belonging to sixteen genera were isolated and identified in Shangri-La wine region. Candida, Hanseniaspora, Pichia, and Starmerella were found in both sub-regions, but the Lancang River showed more diverse yeast species than the Jinsha River. Shangri-La not only exhibited high diversity of non-Saccharomyces yeasts, and furthermore, seven species of non-Saccharomyces yeasts were exclusively found in this region, including B. bruxellensis, D. hansenii, M. guilliermondii, S. vini, S. diversa, T. delbrueckii and W. anomalus, which might play an important role in distinctive regional wine characteristics. This study provide a relatively comprehensive analysis of indigenous non-Saccharomyces yeasts associated with Cabernet Sauvignon from Shangri-La, and has significance for exploring ‘microbial terroir’ of wine regions in China.

ACS Style

Yue Zhao; Qingyang Sun; Shusheng Zhu; Fei Du; Ruzhi Mao; Lijing Liu; Bin Tian; Yifan Zhu. Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China. Scientific Reports 2021, 11, 1 -10.

AMA Style

Yue Zhao, Qingyang Sun, Shusheng Zhu, Fei Du, Ruzhi Mao, Lijing Liu, Bin Tian, Yifan Zhu. Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China. Scientific Reports. 2021; 11 (1):1-10.

Chicago/Turabian Style

Yue Zhao; Qingyang Sun; Shusheng Zhu; Fei Du; Ruzhi Mao; Lijing Liu; Bin Tian; Yifan Zhu. 2021. "Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China." Scientific Reports 11, no. 1: 1-10.

Book chapter
Published: 10 February 2021 in Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
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Protein stabilisation in white wine is of great concern to winemakers as denaturation of wine proteins may cause haze formation, which is usually considered a wine fault. Pathogenesis-related (PR) proteins derived from grapes are the major soluble proteins remaining in the finished wine, which are mainly responsible for haze formation. The development of PR proteins in grapes during ripening and the extraction of PR proteins from grapes into juice can largely affect the concentration of PR proteins in the final wine, which consequently influence wine protein stability. Bentonite fining is the most common method to remove proteins in white wine before bottling, but it can cause the loss of wine volume and the removal of beneficial aromas. Thus, a number of alternative methods have been proposed for their potential to replace bentonite fining.

ACS Style

Bin Tian; Roland Harrison. Pathogenesis-Related Proteins in Wine and White Wine Protein Stabilization. Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging 2021, 1 .

AMA Style

Bin Tian, Roland Harrison. Pathogenesis-Related Proteins in Wine and White Wine Protein Stabilization. Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging. 2021; ():1.

Chicago/Turabian Style

Bin Tian; Roland Harrison. 2021. "Pathogenesis-Related Proteins in Wine and White Wine Protein Stabilization." Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging , no. : 1.

Journal article
Published: 02 January 2021 in Analytica
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Complex matrices, such as wine, provide a challenge in the quantification of compounds. There exists a high likelihood of co-elution in these matrices, thereby artificially increasing the observed concentration. This can often lead to confusing data where compounds are above aroma detection thresholds, but are not detected by olfactory analysis. Additionally, the lack of sensitivity in assays can lead to the non-detection of sub-aroma threshold concentrations and contrasting data when olfactory analysis detects these aromas. To eliminate these pitfalls and gain a better understanding of the role that methoxypyrazines impart green character to wine, a quantitative method using headspace solid-phase microextraction coupled to heart-cutting multidimensional gas chromatography mass spectrometry was developed. The method can quantitate the three common methoxypyrazines found in wine at the picogram per liter level while resolving co-eluting compounds. The proposed method was validated using model wine and wine solutions and was ultimately used for the comparative analysis of white, rosé, and red wines.

ACS Style

Kenneth Olejar; Jason Breitmeyer; Pradeep Wimalasiri; Bin Tian; Stewart Field. Detection of Sub-Aroma Threshold Concentrations of Wine Methoxypyrazines by Multidimensional GCMS. Analytica 2021, 2, 1 -13.

AMA Style

Kenneth Olejar, Jason Breitmeyer, Pradeep Wimalasiri, Bin Tian, Stewart Field. Detection of Sub-Aroma Threshold Concentrations of Wine Methoxypyrazines by Multidimensional GCMS. Analytica. 2021; 2 (1):1-13.

Chicago/Turabian Style

Kenneth Olejar; Jason Breitmeyer; Pradeep Wimalasiri; Bin Tian; Stewart Field. 2021. "Detection of Sub-Aroma Threshold Concentrations of Wine Methoxypyrazines by Multidimensional GCMS." Analytica 2, no. 1: 1-13.

Review
Published: 23 December 2020 in Foods
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Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As such, there has been a focus in recent years to isolate these yeast species and characterize their effect on wine fermentation and subsequent aroma. This effect on wine aroma is often species and strain dependent, as the enzymatic profile of each yeast will determine which aroma compounds are formed as secondary metabolites. Semi-fermentative yeast, such as Hanseniaspora spp., Candida spp. and Metschnikowia pulcherrima, are commonly in high abundance in fresh grape must and have diverse enzymatic profiles, however they show a weak tolerance to ethanol, limiting their impact to the initial stages of fermentation. Fully fermentative non-Saccharomyces yeast, characterized by high ethanol tolerance, are often found at low abundance in fresh grape must, similar to Saccharomyces cerevisiae. Their ability to influence the aroma profile of wine remains high, however, due to their presence into the final stages of fermentation. Some fermentative yeasts also have unique oenological properties, such as Lanchancea thermotolerans and Schizosaccharomyces pombe, highlighting the potential of these yeast as inoculants for specific wine styles.

ACS Style

Elliot Borren; Bin Tian. The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review. Foods 2020, 10, 13 .

AMA Style

Elliot Borren, Bin Tian. The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review. Foods. 2020; 10 (1):13.

Chicago/Turabian Style

Elliot Borren; Bin Tian. 2020. "The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review." Foods 10, no. 1: 13.

Review
Published: 30 November 2020 in Foods
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Proanthocyanidins are colorless flavonoid polymers condensed from flavan-3-ol units. They are essential secondary plant metabolites that contribute to the nutritional value and sensory quality of many fruits and the related processed products. Mounting evidence has shown that the accumulation of proanthocyanidins is associated with the resistance of plants against a broad spectrum of abiotic and biotic stress conditions. The biosynthesis of proanthocyanidins has been examined extensively, allowing for identifying and characterizing the key regulators controlling the biosynthetic pathway in many plants. New findings revealed that these specific regulators were involved in the proanthocyanidins biosynthetic network in response to various environmental conditions. This paper reviews the current knowledge regarding the control of key regulators in the underlying proanthocyanidins biosynthetic and molecular mechanisms in response to environmental stress. Furthermore, it discusses the directions for future research on the metabolic engineering of proanthocyanidins production to improve food and fruit crop quality.

ACS Style

Dan Yu; Ting Huang; Bin Tian; Jicheng Zhan. Advances in Biosynthesis and Biological Functions of Proanthocyanidins in Horticultural Plants. Foods 2020, 9, 1774 .

AMA Style

Dan Yu, Ting Huang, Bin Tian, Jicheng Zhan. Advances in Biosynthesis and Biological Functions of Proanthocyanidins in Horticultural Plants. Foods. 2020; 9 (12):1774.

Chicago/Turabian Style

Dan Yu; Ting Huang; Bin Tian; Jicheng Zhan. 2020. "Advances in Biosynthesis and Biological Functions of Proanthocyanidins in Horticultural Plants." Foods 9, no. 12: 1774.

Food chemistry
Published: 26 May 2020 in Journal of Food Science
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The eight biogenic amines (BA), which are histamine (HIS), tryptamine, putrescine, 2‐phenylethylamine, cadaverine, tyramine, spermidine, and spermine, were determined in Chub Mackerel under different storage conditions after being freshly caught. The storage time and temperature were varied and the guts either present or removed. This study describes a reverse‐phase high‐performance liquid chromatography (HPLC) with a fluorescence detector following precolumn derivation with dansyl chloride method for the determination of BA in in Chub Mackerel samples. HIS represented the highest content of BA regardless of the storage temperature and time. During a 24‐hr period, the content of HIS reached its highest level of 6,466.63 mg/kg at the storage temperature of 30 °C, whereas it only reached 28.73 mg/kg in 24 hr when the storage temperature was 0 °C, which is way below the standard acceptable threshold level (400 mg/kg). The storage times for the content of HIS to exceed the standard threshold level for HIS at different storage temperatures of 0, 4, 10, 15, 20, and 25 °C were 12, 5, 4 days, 48, 36, 15, and 14 hr, respectively. However, these times were significantly shortened when the viscera was removed from freshly‐caught fish before storage. This study not only provides data for monitoring the content of BA, especially HIS, to ensure the safe storage and consumption of freshly‐caught Chub Mackerel, but also presents a cost‐effective method to extend the storage time of freshly‐caught Chub Mackerel. Practical Application This study not only provides data for monitoring the content of BA, especially HIS, to ensure the safe storage and consumption of freshly‐caught Chub Mackerel, but also presents a cost‐effective method, which is gut‐removal during storage, to extend the storage time of freshly‐caught Chub Mackerel.

ACS Style

Shan He; YaoNan Chen; Xianqing Yang; Jingrong Gao; Dongxiao Su; Jianchao Deng; Bin Tian. Determination of biogenic amines in Chub Mackerel from different storage methods. Journal of Food Science 2020, 85, 1699 -1706.

AMA Style

Shan He, YaoNan Chen, Xianqing Yang, Jingrong Gao, Dongxiao Su, Jianchao Deng, Bin Tian. Determination of biogenic amines in Chub Mackerel from different storage methods. Journal of Food Science. 2020; 85 (6):1699-1706.

Chicago/Turabian Style

Shan He; YaoNan Chen; Xianqing Yang; Jingrong Gao; Dongxiao Su; Jianchao Deng; Bin Tian. 2020. "Determination of biogenic amines in Chub Mackerel from different storage methods." Journal of Food Science 85, no. 6: 1699-1706.

Journal article
Published: 01 May 2020 in Journal of Microbiological Methods
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Although MALDI-TOF mass spectrometric analysis has been applied to the characterization of yeast species important in winemaking, relatively few taxa have so far been examined, and the value of low mass peaks for identification has not, to our knowledge, been previously determined. We describe a modified (pre-mixing) procedure for extraction of low (m/z 500-4000) - and high (m/z 2000-20,000) mass range moieties detected by MALDI-TOF and compare it with a previously described, proposed standard method based on a dried-droplet approach. Thirty-three strains representing 21 yeast species were examined. We found our modified method consistently yielded more discriminatory peaks and a broader mass range detection than the proposed standard method for the species examined. Cluster analyses of MALDI-TOF profiles also indicated better separation between species when the pre-mixing method was used, especially where high mass features were used. The use of low mass features may be useful for strain-level discrimination.

ACS Style

Junwen Zhang; Jeffrey E. Plowman; Bin Tian; Stefan Clerens; Stephen L.W. On. An improved method for MALDI-TOF analysis of wine-associated yeasts. Journal of Microbiological Methods 2020, 172, 105904 .

AMA Style

Junwen Zhang, Jeffrey E. Plowman, Bin Tian, Stefan Clerens, Stephen L.W. On. An improved method for MALDI-TOF analysis of wine-associated yeasts. Journal of Microbiological Methods. 2020; 172 ():105904.

Chicago/Turabian Style

Junwen Zhang; Jeffrey E. Plowman; Bin Tian; Stefan Clerens; Stephen L.W. On. 2020. "An improved method for MALDI-TOF analysis of wine-associated yeasts." Journal of Microbiological Methods 172, no. : 105904.

Journal article
Published: 01 April 2020 in South African Journal of Enology and Viticulture
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Bentonite fining is widely used to remove excess proteins in white wine prior to bottling in order to prevent protein haze formation. However, bentonite fining could also remove beneficial compounds in wine, e.g.phenolic compounds that contribute to sensory properties of wine. In this study, impact of bentonite fining on the phenolic composition of Chardonnay and Sauvignon Blanc wines has been investigated using fourdifferent bentonites: pluxcompact (PCT, Ca bentonite); bentolit (BTL, Na-Ca bentonite); pluxbenton (PBN, Na bentonite); and sperimentale (SPM, Ca-Na bentonite). Different bentonites showed similar efficienciesin removing haze-related proteins and resulted in significant decrease in total phenolic concentration. Impact on phenolic composition varied depending on the type of bentonite. In this study, fining with Ca-Na bentonite (SPM) resulted in the lowest concentrations of caftaric acid and flavanols, particularly epicatechin gallate, gallocatechin, catechin and epicatechin, which could lead to reduced mouthfeel of the resultant wine. Results presented in this study provided additional information for winemakers to choose appropriate bentonite to remove proteins with a minimal effect on reduction of phenolic compounds.

ACS Style

Shan He; Richard Hider; Jenny Zhao; Bin Tian. Effect of Bentonite Fining on Proteins and Phenolic Composition of Chardonnay and Sauvignon Blanc Wines. South African Journal of Enology and Viticulture 2020, 41, 113 -120.

AMA Style

Shan He, Richard Hider, Jenny Zhao, Bin Tian. Effect of Bentonite Fining on Proteins and Phenolic Composition of Chardonnay and Sauvignon Blanc Wines. South African Journal of Enology and Viticulture. 2020; 41 (1):113-120.

Chicago/Turabian Style

Shan He; Richard Hider; Jenny Zhao; Bin Tian. 2020. "Effect of Bentonite Fining on Proteins and Phenolic Composition of Chardonnay and Sauvignon Blanc Wines." South African Journal of Enology and Viticulture 41, no. 1: 113-120.

Original article
Published: 10 March 2020 in Australian Journal of Grape and Wine Research
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Background and Aims Although most proteins and a significant proportion of phenolic substances are extracted from grape pulp, the extraction of grape skin components may contribute to and modulate the final concentration of these components in juice. This study investigated the influence of skin contact time and various extractants on the extraction of Sauvignon Blanc grape skin components. Methods and Results Two trials were conducted. The first evaluated the impact of skin contact time on the extraction of phenolic substances and proteins from grapes (fresh vs chilled) into juice. The juice with 24 h skin contact showed a significantly higher concentration of phenolic substances and chitinases, but not of thaumatin‐like proteins. No difference was observed between fresh and chilled berries. The second trial evaluated the extractability of phenolic substances and proteins from grape skin (ground vs peeled) using different extractants. More phenolic substances and tannin were extracted using ground skin powder as greater mechanical damage assisted in the extraction of skin components. Compared to mechanically crushed and pressed grape juice, hand squeezed juice showed a lower protein concentration and the presence of tannin. It is suggested that hand squeezing was more effective in extracting components (mainly phenolic substances) from grape skin, but mechanically crushing and pressing was more effective in extracting components (mainly proteins) from grape pulp. Extractants containing bovine serum albumin or protein resulted in a lower concentration of phenolic substances and tannin in the extracts, and the concentration of bovine serum albumin and protein was dramatically decreased after extraction. Conclusion This study confirmed that longer skin contact increased the extraction of skin phenolic substances. Longer skin contact also increased the protein concentration in juice, particularly the pathogenesis‐related proteins, but it can be modulated by the co‐extraction of phenolic substances. Significance of the Study This study improves our current understanding of interactions between phenolics and proteins during grape processing, which can be used as a tool for winemakers to manage the extraction of these compounds into juice.

ACS Style

B. Tian; R. Harrison; J. Morton; M. Jaspers. Influence of skin contact and different extractants on extraction of proteins and phenolic substances in Sauvignon Blanc grape skin. Australian Journal of Grape and Wine Research 2020, 26, 180 -186.

AMA Style

B. Tian, R. Harrison, J. Morton, M. Jaspers. Influence of skin contact and different extractants on extraction of proteins and phenolic substances in Sauvignon Blanc grape skin. Australian Journal of Grape and Wine Research. 2020; 26 (2):180-186.

Chicago/Turabian Style

B. Tian; R. Harrison; J. Morton; M. Jaspers. 2020. "Influence of skin contact and different extractants on extraction of proteins and phenolic substances in Sauvignon Blanc grape skin." Australian Journal of Grape and Wine Research 26, no. 2: 180-186.

Journal article
Published: 06 July 2019 in Food Chemistry
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Multi-isotope and multi-elemental analyses were performed on 600 red wine samples imported into China from 7 different countries and compared with Chinese wine. Carbon and oxygen isotopes and 16 elements were used to determine origin traceability. Our goal was to build a classification tool using data modeling that can verify the geographic origin of wines imported into China. Multivariate analyses of the isotopic and elemental data revealed that it is possible to determine the geographical origin for most imported wines with a high level of confidence (>90%). The results show that Artificial Neural Network method had a high discrimination accuracy and is more suitable than Discrimination Analysis and Random Forest methods when it comes to classifying wine origin on a global scale. In conclusion, stable isotope and trace element analyses followed by multivariate processing of the data is a fast and efficient technique suitable for global wine traceability.

ACS Style

Hao Wu; Ling Tian; Bo Chen; Baohui Jin; Bin Tian; Liqi Xie; Karyne Rogers; Guanghui Lin. Verification of imported red wine origin into China using multi isotope and elemental analyses. Food Chemistry 2019, 301, 125137 .

AMA Style

Hao Wu, Ling Tian, Bo Chen, Baohui Jin, Bin Tian, Liqi Xie, Karyne Rogers, Guanghui Lin. Verification of imported red wine origin into China using multi isotope and elemental analyses. Food Chemistry. 2019; 301 ():125137.

Chicago/Turabian Style

Hao Wu; Ling Tian; Bo Chen; Baohui Jin; Bin Tian; Liqi Xie; Karyne Rogers; Guanghui Lin. 2019. "Verification of imported red wine origin into China using multi isotope and elemental analyses." Food Chemistry 301, no. : 125137.

Evaluation study
Published: 13 December 2018 in Journal of the Science of Food and Agriculture
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Background To evaluate fat reduction effect, common carp fish protein hydrolysates (FPH) was made from four methods: conventional enzymatic process, microwave‐intensified enzymatic process, conventional alkaline hydrolysis process, microwave‐intensified alkaline hydrolysis process. Results The efficiency of protein extraction was significantly enhanced by microwave intensification. Oil‐holding capacities of FPH produced by these 4 processes were all lower than that of raw fish protein. The water holding capacities of FPH produced by these 4 processes were all higher than that of raw fish protein. The FPH from the 4 processes and raw fish protein were used in the recipe of deep‐fried kamaboko. The fat content of deep‐fried kamaboko was drastically reduced from approximate 160 g/kg to about 50 g/kg by replacing 20 g/kg fish mince with FPH, regardless of the process. Texture Profile analysis (TPA) of deep‐fried kamaboko found no significant difference in hardness and brittleness among all the deep‐fried kamaboko samples. The similar interior protein cross‐linking micro‐structure of all these samples further explained the cause of the TPA finding. Conclusion With the involvement of FPH in formulation, the fat content of deep‐fried kamaboko is able to be significantly reduced from approximately 160 g/kg to 50 g/kg, without the change of its texture. This article is protected by copyright. All rights reserved.

ACS Style

Qingzhu Zeng; Mingrui Dai; Yuan Yang; Dongxiao Su; Shilun Feng; Shan He; Bin Tian; Bingrui Dai. Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp ( Cyprinus carpio ). Journal of the Science of Food and Agriculture 2018, 99, 3255 -3263.

AMA Style

Qingzhu Zeng, Mingrui Dai, Yuan Yang, Dongxiao Su, Shilun Feng, Shan He, Bin Tian, Bingrui Dai. Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp ( Cyprinus carpio ). Journal of the Science of Food and Agriculture. 2018; 99 (7):3255-3263.

Chicago/Turabian Style

Qingzhu Zeng; Mingrui Dai; Yuan Yang; Dongxiao Su; Shilun Feng; Shan He; Bin Tian; Bingrui Dai. 2018. "Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp ( Cyprinus carpio )." Journal of the Science of Food and Agriculture 99, no. 7: 3255-3263.

Journal article
Published: 13 August 2018 in Scientia Horticulturae
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Grape proteins, particularly pathogenesis-related (PR) proteins, are responsible for white wine haze formation which is of great concern to winemakers. Phenolic substances in grapes have also been reported with involvement in protein haze formation by interaction with proteins. The protein and phenolic substances in grapes are important in determining their concentrations in juice and resultant wine, and thus consequent wine protein stability. This study investigated the changes in these haze formation related components in ‘Sauvignon Blanc’ grape skin and pulp during ripening. The phenolic content on per berry basis generally increased in grape skin and pulp, but the phenolic concentration on per gram of berry basis showed a decreasing trend in grape skin, suggesting the accumulation effect of phenolics in skin is less than the dilution effect caused by berry growth. Tannin was only detected in grape skin but not in the pulp and the changes in tannin were similar to total phenolics. PR proteins were synthesized and accumulated along with the increase of total soluble solids (TSS) in both skin and pulp from véraison until harvest during ripening. The increase of PR proteins in grapes during ripening was also reflected in corresponding juice. The results suggested most of PR proteins in juice is likely extracted from grape pulp, and the riper the grapes the more PR proteins may be extracted into juice. The higher level of phenolics in riper grapes could increase the extraction of phenolics into juice and thus decrease the final concentration of PR proteins.

ACS Style

Bin Tian; Roland Harrison; James Morton; Marlene Jaspers. Changes in pathogenesis-related proteins and phenolics in Vitis vinifera L. cv. ‘Sauvignon Blanc’ grape skin and pulp during ripening. Scientia Horticulturae 2018, 243, 78 -83.

AMA Style

Bin Tian, Roland Harrison, James Morton, Marlene Jaspers. Changes in pathogenesis-related proteins and phenolics in Vitis vinifera L. cv. ‘Sauvignon Blanc’ grape skin and pulp during ripening. Scientia Horticulturae. 2018; 243 ():78-83.

Chicago/Turabian Style

Bin Tian; Roland Harrison; James Morton; Marlene Jaspers. 2018. "Changes in pathogenesis-related proteins and phenolics in Vitis vinifera L. cv. ‘Sauvignon Blanc’ grape skin and pulp during ripening." Scientia Horticulturae 243, no. : 78-83.

Journal article
Published: 17 July 2018 in LWT - Food Science and Technology
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By applying bacterial and enzymatic processes, peanut meal, the by-product of peanut oil meal production, was used to create the value-added product - peanut meal hydrolysates in this study. The flavor of peanut meal hydrolysates was enhanced through the Maillard reaction. The optimized processing conditions for producing peanut meal Maillard reaction products (MRPs) with flavor enhancement were determined as a processing temperature of 115 °C, a processing time of 35 min, an initial pH of 7, and an initial xylose concentration of 1% (w/v). The anti-oxidative activities of peanut meal hydrolysates and peanut meal hydrolysate MRPs were compared via the methods of DPPH radical scavenging activity, hydroxyl radical scavenging radical activity, and lipid peroxidation inhabitation. All these 3 methods confirmed the enhanced anti-oxidative activity of peanut meal hydrolysates after the Maillard reaction. Gas chromatography-mass spectrometry (GC-MS) analysis determined that the reason for this enhancement was due to an increased percentage of anti-oxidative compounds, mainly phenolic compounds (from 70.61% to 92.39%), along with other compounds such as Propylthiouracil, hexahydropyrrolo [1,2-a]pyrazine-1,4-dione, and butyric acid.

ACS Style

Zeng Qinzhu; Cui Yan-Ling; Su Dong-Xiao; Bin Tian; Yuan Yang; He Shan. Process optimization and anti-oxidative activity of peanut meal Maillard reaction products. LWT - Food Science and Technology 2018, 97, 573 -580.

AMA Style

Zeng Qinzhu, Cui Yan-Ling, Su Dong-Xiao, Bin Tian, Yuan Yang, He Shan. Process optimization and anti-oxidative activity of peanut meal Maillard reaction products. LWT - Food Science and Technology. 2018; 97 ():573-580.

Chicago/Turabian Style

Zeng Qinzhu; Cui Yan-Ling; Su Dong-Xiao; Bin Tian; Yuan Yang; He Shan. 2018. "Process optimization and anti-oxidative activity of peanut meal Maillard reaction products." LWT - Food Science and Technology 97, no. : 573-580.

Journal article
Published: 04 March 2018 in International Journal of Food Science & Technology
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Complex coacervation of gelatin (GE) with carboxymethylcellulose (CMC) and the microencapsulation of shiitake essential oil (SEO) using the GE-CMC coacervate were investigated. The ζ-potential and coacervate yield data showed that the optimal complexation pH and CMC/GE ratio were 4.0 and 0.15 g g−1, respectively. At this condition, the coacervate yield was 85.35 ± 4.89% and ζ-potential was almost zero. The SEO contained microcapsules fabricated by the GE-CMC coacervate were also electrostatic inducted formation, and the highest encapsulation efficiency was shown to be 85.75 ± 2.89%. The rheological measurement indicated that the GE-CMC coacervated microcapsules had a viscoelastic solid behaviour (G’ > G”) which was resulted mainly from the interactions between GE molecules and CMC chains. The improved oxidative stability and odour attenuation effect of the GE-CMC coacervated microcapsules were believed to be attributed to the increased protection against oxidation and flavour release by providing a physical barrier after complex coacervation.

ACS Style

Yang Yuan; Meng-Fan Li; Wan-Shi Chen; Qing-Zhu Zeng; Dong-Xiao Su; Bin Tian; Shan He. Microencapsulation of shiitake (Lentinula edodes ) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation effect. International Journal of Food Science & Technology 2018, 53, 1681 -1688.

AMA Style

Yang Yuan, Meng-Fan Li, Wan-Shi Chen, Qing-Zhu Zeng, Dong-Xiao Su, Bin Tian, Shan He. Microencapsulation of shiitake (Lentinula edodes ) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation effect. International Journal of Food Science & Technology. 2018; 53 (7):1681-1688.

Chicago/Turabian Style

Yang Yuan; Meng-Fan Li; Wan-Shi Chen; Qing-Zhu Zeng; Dong-Xiao Su; Bin Tian; Shan He. 2018. "Microencapsulation of shiitake (Lentinula edodes ) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation effect." International Journal of Food Science & Technology 53, no. 7: 1681-1688.

Journal article
Published: 12 July 2017 in Molecules
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Thaumatin-like proteins (TLPs) and chitinases are the two main groups of pathogenesis-related (PR) proteins found in wine that cause protein haze formation. Previous studies have found that phenolics are also involved in protein haze formation. In this study, Sauvignon Blanc grapes were harvested and processed in two vintages (2011 and 2012) by three different treatments: (1) hand harvesting with whole bunch press (H-WB); (2) hand harvesting with destem/crush and 3 h skin contact (H-DC-3); and (3) machine harvesting with destem/crush and 3 h skin contact (M-DC-3). The juices were collected at three pressure levels (0.4 MPa, 0.8 MPa and 1.6 MPa), some juices were fermented in 750 mL of wine bottles to determine the bentonite requirement for the resulting wines. Results showed juices of M-DC-3 had significantly lower concentration of proteins, including PR proteins, compared to those of H-DC-3, likely due to the greater juice yield of M-DC-3 and interactions between proteins and phenolics. Juices from the 0.8–1.6 MPa pressure and resultant wines had the highest concentration of phenolics but the lowest concentration of TLPs. This supported the view that TLPs are released at low pressure as they are mainly present in grape pulp but additional extraction of phenolics largely present in skin occurs at higher pressing pressure. Wine protein stability tests showed a positive linear correlation between bentonite requirement and the concentration of chitinases, indicating the possibility of predicting bentonite requirement by quantification of chitinases. This study contributes to an improved understanding of extraction of haze-forming PR proteins and phenolics that can influence bentonite requirement for protein stabilization.

ACS Style

Bin Tian; Roland Harrison; James D. Morton; Marlene V. Jaspers; Simon Hodge; Claire Grose; Michael C. Trought. Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions. Molecules 2017, 22, 1164 .

AMA Style

Bin Tian, Roland Harrison, James D. Morton, Marlene V. Jaspers, Simon Hodge, Claire Grose, Michael C. Trought. Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions. Molecules. 2017; 22 (7):1164.

Chicago/Turabian Style

Bin Tian; Roland Harrison; James D. Morton; Marlene V. Jaspers; Simon Hodge; Claire Grose; Michael C. Trought. 2017. "Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions." Molecules 22, no. 7: 1164.

Research article
Published: 15 June 2015 in PLOS ONE
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Thaumatin-like proteins (TLPs) and chitinases are the main constituents of so-called protein hazes which can form in finished white wine and which is a great concern of winemakers. These soluble pathogenesis-related (PR) proteins are extracted from grape berries. However, their distribution in different grape tissues is not well documented. In this study, proteins were first separately extracted from the skin, pulp and seed of Sauvignon Blanc grapes, followed by trypsin digestion and analysis by liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS). Proteins identified included 75 proteins from Sauvignon Blanc grape skin, 63 from grape pulp and 35 from grape seed, mostly functionally classified as associated with metabolism and energy. Some were present exclusively in specific grape tissues; for example, proteins involved in photosynthesis were only detected in grape skin and proteins found in alcoholic fermentation were only detected in grape pulp. Moreover, proteins identified in grape seed were less diverse than those identified in grape skin and pulp. TLPs and chitinases were identified in both Sauvignon Blanc grape skin and pulp, but not in the seed. To relatively quantify the PR proteins, the protein extracts of grape tissues were seperated by HPLC first and then analysed by SDS-PAGE. The results showed that the protein fractions eluted at 9.3 min and 19.2 min under the chromatographic conditions of this study confirmed that these corresponded to TLPs and chitinases seperately. Thus, the relative quantification of TLPs and chitinases in protein extracts was carried out by comparing the area of corresponding peaks against the area of a thamautin standard. The results presented in this study clearly demonstrated the distribution of haze-forming PR proteins in grape berries, and the relative quantification of TLPs and chitinases could be applied in fast tracking of changes in PR proteins during grape growth and determination of PR proteins in berries at harvest.

ACS Style

Bin Tian; Roland Harrison; James Morton; Santanu Deb-Choudhury. Proteomic Analysis of Sauvignon Blanc Grape Skin, Pulp and Seed and Relative Quantification of Pathogenesis-Related Proteins. PLOS ONE 2015, 10, e0130132 .

AMA Style

Bin Tian, Roland Harrison, James Morton, Santanu Deb-Choudhury. Proteomic Analysis of Sauvignon Blanc Grape Skin, Pulp and Seed and Relative Quantification of Pathogenesis-Related Proteins. PLOS ONE. 2015; 10 (6):e0130132.

Chicago/Turabian Style

Bin Tian; Roland Harrison; James Morton; Santanu Deb-Choudhury. 2015. "Proteomic Analysis of Sauvignon Blanc Grape Skin, Pulp and Seed and Relative Quantification of Pathogenesis-Related Proteins." PLOS ONE 10, no. 6: e0130132.

Original article
Published: 03 March 2015 in Australian Journal of Grape and Wine Research
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Background and Aims Ultraviolet (UV) radiation and powdery mildew infection could increase the concentration of phenolic substances and proteins in grape berries. This study investigates the changes in the composition of Sauvignon Blanc grapes in response to UV exclusion and to powdery mildew infection, and any consequential influence on the extraction of pathogenesis‐related (PR) proteins into juice which may influence bentonite requirement for wines. Methods and Results Exclusion of UV and powdery mildew infection treatments was applied to potted grapevines grown in a glasshouse. For all treatments, grape skin, pulp and extracted juice were analysed for the concentration of phenolic substances and proteins. The UV exclusion treatment resulted in a lower concentration of phenolic substances, tannins and PR proteins in grape skin, but had no effect on the PR proteins in pulp. Powdery mildew infection of grapes resulted in a significant increase in PR proteins in grape skin and pulp but had no impact on tannins in skin. A lower concentration of PR proteins was observed in the corresponding juice from the control of the UV exclusion experiment. The significantly higher concentration of PR proteins in grapes from the high powdery mildew infection treatment was reflected in the resultant juice. Conclusions Powdery mildew infection and UV exclusion have a significant impact on the composition of Sauvignon Blanc grapes. The concentration of PR proteins in juice is predominantly determined by their concentration in grape pulp, but their concentration in grape skin and interactions with phenolic substances/tannins during the juicing process may modulate their final concentration in juice. Significance of the Study Pathogenesis‐related proteins are the main cause of haze formation in finished white wine. The findings presented here contribute to an improved understanding of the variable concentration of PR proteins in juice and resultant wine, and hence the variation in bentonite requirement.

ACS Style

Bin Tian; R. Harrison; M. Jaspers; J. Morton. Influence of ultraviolet exclusion and of powdery mildew infection on Sauvignon Blanc grape composition and on extraction of pathogenesis-related proteins into juice. Australian Journal of Grape and Wine Research 2015, 21, 417 -424.

AMA Style

Bin Tian, R. Harrison, M. Jaspers, J. Morton. Influence of ultraviolet exclusion and of powdery mildew infection on Sauvignon Blanc grape composition and on extraction of pathogenesis-related proteins into juice. Australian Journal of Grape and Wine Research. 2015; 21 (3):417-424.

Chicago/Turabian Style

Bin Tian; R. Harrison; M. Jaspers; J. Morton. 2015. "Influence of ultraviolet exclusion and of powdery mildew infection on Sauvignon Blanc grape composition and on extraction of pathogenesis-related proteins into juice." Australian Journal of Grape and Wine Research 21, no. 3: 417-424.

Journal article
Published: 01 March 2013 in Acta Horticulturae
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ACS Style

B. Tian; R. Harrison; J. Morton; M. Jaspers; C. Grose; M. Trought. EFFECTS OF MECHANICAL HARVESTING AND GRAPE PROCESSING ON THE COMPOSITION OF 'SAUVIGNON BLANC' JUICE AND WINE. Acta Horticulturae 2013, 187 -190.

AMA Style

B. Tian, R. Harrison, J. Morton, M. Jaspers, C. Grose, M. Trought. EFFECTS OF MECHANICAL HARVESTING AND GRAPE PROCESSING ON THE COMPOSITION OF 'SAUVIGNON BLANC' JUICE AND WINE. Acta Horticulturae. 2013; (978):187-190.

Chicago/Turabian Style

B. Tian; R. Harrison; J. Morton; M. Jaspers; C. Grose; M. Trought. 2013. "EFFECTS OF MECHANICAL HARVESTING AND GRAPE PROCESSING ON THE COMPOSITION OF 'SAUVIGNON BLANC' JUICE AND WINE." Acta Horticulturae , no. 978: 187-190.