Oat milk has gained widespread consumer acceptance for its creamy texture,β-glucan content,and environmental sustainability.However,its relatively low protein content(typically 2-3 g/serving)presents a nutritional li...Oat milk has gained widespread consumer acceptance for its creamy texture,β-glucan content,and environmental sustainability.However,its relatively low protein content(typically 2-3 g/serving)presents a nutritional limitation,largely due to poor protein solubility.This study investigated how processing conditions influence protein content and functional stability in oat-based systems by applying two treatments:(1)α-amylase enzymatic hydrolysis,and(2)pH-shifting(from pH 7 to 12 and back)with mild heating(50℃for 10 or 30 min).Oat protein solutions were formulated from two sources:oat flour(OF)and oat protein isolate(OPI).Results suggests that α-amylase pretreatment effectively reduced starch-driven viscosity in OF,facilitating better sample handling and centrifugation.Following pH-shifting and heat treatment,both OF and OPI solutions showed significantly improved protein solubility,with protein content increased from 2.0 to~6.5 g/serving.These changes were accompanied by reduced precipitation,smaller particle sizes,and more negative zeta potential values,indicating enhanced colloidal stability.SDS-PAGE analysis revealed the presence of low-molecular-weight protein fractions,supporting increased solubilization.Fluorescence microscopy confirmed the formation of smaller,more uniformly dispersed particles in treated samples compared to controls.However,noticeable darkening or browning occurred under high-pH heating,indicating potential challenges in color control.The findings provide useful information for future industrial applications and product innovation in the plant-based beverage sector.展开更多
As a new source of functional food materials,the fruits(Cili)of the wild plant Rosa roxburghii Tratt have been drawn much attention recent years in China.However,due to the acidic and astringent sensory property,cili ...As a new source of functional food materials,the fruits(Cili)of the wild plant Rosa roxburghii Tratt have been drawn much attention recent years in China.However,due to the acidic and astringent sensory property,cili gained little popularity in commercialization.This study aims to develop novel cili food product by different thermal processing methods and evaluated the changes in nutrient values and sensory properties so as to gain solid information to support the development of cili products.Canned cili,cili wine,and cili juice with or without pericarp were prepared.Although the food processing resulted in significant changes in bioactive substances of phenolics,flavonoids,and vitamin C,the processed products still showed high nutritional values.Among the various products,cili juice best prevented the loss of phenolics and flavonoids,and the retention of pericarp helped improve the prevention.Canned cili retained vitamin C most,and even the can solution had a higher vitamin C content as compared to other forms of products.For the antioxidant bioactivity,cili juice and can solution exhibited the most potent 2,2-diphenyl-1-picrylhydrazyl(DPPH)scavenging activity.According to the sensory results,the canned cili and cili wine were acceptable by customers and had potential commercial values.展开更多
基金supported by the USDA National Institute of Food and Agriculture,Hatch project 7009323.
文摘Oat milk has gained widespread consumer acceptance for its creamy texture,β-glucan content,and environmental sustainability.However,its relatively low protein content(typically 2-3 g/serving)presents a nutritional limitation,largely due to poor protein solubility.This study investigated how processing conditions influence protein content and functional stability in oat-based systems by applying two treatments:(1)α-amylase enzymatic hydrolysis,and(2)pH-shifting(from pH 7 to 12 and back)with mild heating(50℃for 10 or 30 min).Oat protein solutions were formulated from two sources:oat flour(OF)and oat protein isolate(OPI).Results suggests that α-amylase pretreatment effectively reduced starch-driven viscosity in OF,facilitating better sample handling and centrifugation.Following pH-shifting and heat treatment,both OF and OPI solutions showed significantly improved protein solubility,with protein content increased from 2.0 to~6.5 g/serving.These changes were accompanied by reduced precipitation,smaller particle sizes,and more negative zeta potential values,indicating enhanced colloidal stability.SDS-PAGE analysis revealed the presence of low-molecular-weight protein fractions,supporting increased solubilization.Fluorescence microscopy confirmed the formation of smaller,more uniformly dispersed particles in treated samples compared to controls.However,noticeable darkening or browning occurred under high-pH heating,indicating potential challenges in color control.The findings provide useful information for future industrial applications and product innovation in the plant-based beverage sector.
基金jointly supported by the grant(project code:UIC202107)from BNU-HKBU United International Collegethe Lingnan Modern Agricultural Science and Technology Guangdong Experimental Project(LNSYSZX001)the Guangdong Academy of Agricultural Sciences“14th Five-Year Plan”Agricultural Advantage Industry Disci-pline Team(202109TD).
文摘As a new source of functional food materials,the fruits(Cili)of the wild plant Rosa roxburghii Tratt have been drawn much attention recent years in China.However,due to the acidic and astringent sensory property,cili gained little popularity in commercialization.This study aims to develop novel cili food product by different thermal processing methods and evaluated the changes in nutrient values and sensory properties so as to gain solid information to support the development of cili products.Canned cili,cili wine,and cili juice with or without pericarp were prepared.Although the food processing resulted in significant changes in bioactive substances of phenolics,flavonoids,and vitamin C,the processed products still showed high nutritional values.Among the various products,cili juice best prevented the loss of phenolics and flavonoids,and the retention of pericarp helped improve the prevention.Canned cili retained vitamin C most,and even the can solution had a higher vitamin C content as compared to other forms of products.For the antioxidant bioactivity,cili juice and can solution exhibited the most potent 2,2-diphenyl-1-picrylhydrazyl(DPPH)scavenging activity.According to the sensory results,the canned cili and cili wine were acceptable by customers and had potential commercial values.
