•Glutinous rice starch was subjected to different chemical modification methods.•Hydroxypropylated, phosphorylated, and dual-modified starches were prepared.•Modified starches had enhanced viscosity and freeze-thaw stability.•Modified starches had reduced gelatinization temperature and enthalpy.•Chemical modification improved the properties of native glutinous rice starch.Hydroxypropylated, phosphorylated, and hydroxypropyl-phosphorylated starches were prepared from glutinous rice starch, and their physicochemical and structural properties were investigated. With increasing reaction time, the molar or degree of substitution of modified starches increased. SEM micrographs revealed that phosphorylated starch granules retained their relative integrity, while some cracks appeared on the surface of hydroxypropylated and hydroxypropyl-phosphorylated starch granules. RVA analyses revealed that pasting properties improved after chemical modification. Additionally, chemical modification improved freeze-thaw stability, especially in hydroxypropyl-phosphorylated starch. DSC analyses showed that onset temperature and gelatinization enthalpy decreased with increasing reaction time, especially in the dual-modified starch. X-ray diffraction patterns revealed that native and modified starches had A-type crystalline patterns. FT-IR spectra showed some minor spectral differences after modification. 13C CP/MAS NMR spectra showed that a novel peak appeared at 20 ppm after hydroxypropylation and that the relative intensity signals in the C4 region increased after phosphorylation.

•The nutritional composition of Quercus glandulifera Bl. seeds was studied.•The SFA:MUFA:PUFA ratio of Quercus glandulifera Bl. oils was close to 1.•Quercus glandulifera Bl. seeds had high contents of vitamins A and E.•Quercus glandulifera Bl. starch characteristics were studied.The chemical composition and starch characteristics of acorn (Quercus glandulifera Bl.) were studied. The moisture content of acorn seeds was 7.55%. The crude fat, crude protein, dietary fiber, total ash, and nitrogen-free extract contents of acorn seed were 4.20%, 10.16%, 2.95%, 0.03%, and 82.66%, respectively, on a dry weight basis. Linoleic, oleic, and palmitic were the most predominant fatty acids. UFA:SFA and SFA:MUFA:PUFA ratios were 2.6:1 and 1.25:1.34:1, respectively. The essential amino acid content from acorn seeds was low based on FAO reference values. Acorn seeds were a good source of Fe, Zn, and Mn. The contents of vitamins A and E were 1.40 mg RE/100 g and 10.78 mg/100 g, respectively. Starch extracted from acorn seeds had round, triangle, and elliptical morphology with granule size of 3.3–126.2 μm. The ratio between amylose and amylopectin contents was 25.39:72.94. Acorn starch had a typical A-type crystal pattern with 23.53% relative crystallinity. The gelatinization temperature was 66.53 °C and the transition enthalpy was 4.33 J/g.

Six types of Chinese tea were incorporated into diets at four different levels (0, 1, 2 and 4 %) in order to determine their effects on the growth performance, fatty acid composition of muscle lipids and resistance to Aeromonas hydrophila infection of Ictalurus punctatus (channel catfish) fingerlings. Each diet was fed to catfish in triplicate tanks for 8 weeks. Results show that a 1 % Dragon Well tea (DWT) and Maofeng tea were significantly better than other diets (including the control) in improving weight gain (WG) and feed conversion rate (FCR) of fish; while the 4 % DWT increased FCR (P < 0.01) but decreased WG (P < 0.05). In addition, 4 % DWT resulted in a significant decrease in muscle lipid content. Pu-erh tea in 2 and 4 % dietary addition decreased saturated fatty acid and increased monounsaturated fatty acid content in muscle. The hepatosomatic index decreased significantly in fish fed the 4 % DWT diet. The mortality (%) of catfish challenged with A. hydrophila decreased with increasing addition of tea to the diet, and the mortality in DWT and Huangya tea (HYT) was lower than control groups (P < 0.05). In conclusion, diets supplemented with a low dose (1 %) of Chinese tea increased growth performance and enhanced the fish fillet quality. Addition of DWT or HYT tea at 4 % in channel catfish diets can improve resistance against A. hydrophila, but growth performance is reduced.