The objective of this work was to understand the cross-linked waxy wheat starch(WWS)characteristics from thermal properties,pasting properties,and paste rheological behaviors,textural properties,morphology,and freeze-...The objective of this work was to understand the cross-linked waxy wheat starch(WWS)characteristics from thermal properties,pasting properties,and paste rheological behaviors,textural properties,morphology,and freeze-thaw stability.WWS,waxy maize starch(WMS),and waxy tapioca starch(WTS)were cross-linked using sodium trimetaphosphate(STMP)and sodium tripolyphosphate(STPP)with a ratio of 99:1(w/w)at levels of 0.01%,0.05%,and 0.1%.WWS had lower gelatinization temperatures and enthalpy change than WMS and WTS,and cross linking had no or little impact on them.With increasing cross-linking levels from 0.01%to 0.1%,the peak viscosity decreased for the WWS,but increased for WMS and WTS,indicating that WWS was more sensitive to STMP/STPP.Cross-linking led to a substantial increase in final viscosity for all waxy starches.WWS crosslinked at 0.05%had the highest final viscosity among three waxy starches cross-linked at all three levels,which was consistent with the highest firmness,consistency,and cohesiveness of the paste and the morphology of swollen granules.Paste from WWS at 0.1%cross-linking showed almost no thixotropy,while all cross-linked WMS and WTS pastes exhibited high thixotropy.WWS had lower syneresis than WMS and WTS before and after cross linking,indicating a better cold str4orage stability.展开更多
Jujube is an underutilized fruit having high maturity variation at harvest.Investigations were made on eight different cultivars of jujube(Umran,Karela,Gurrh,Amrodia,Mehmood Wali,Aakash,Foladi and Khubani)for changes ...Jujube is an underutilized fruit having high maturity variation at harvest.Investigations were made on eight different cultivars of jujube(Umran,Karela,Gurrh,Amrodia,Mehmood Wali,Aakash,Foladi and Khubani)for changes in antioxidative enzymatic activities,phytochemical functions and proximate composition with respect to different harvest maturity stages(M_(1):mature green,M_(2):yellow and M_(3):crispy brown)under postharvest ambient conditions(25±2℃;60%-65%RH)at three shelf intervals(1,3 and 5 d).Significant genotypic and maturity related variation was recorded regarding studied attributes.The fruit of cv.ʽKhubaniʼhad better attributes among the cultivars evaluated.The crispy brown jujube fruit had higher peroxidase(POD)and catalase(CAT)activity and more protein,total soluble solids(TSS),ash,crude fat and fiber than early mature stages.Over time,the ascorbic acid(vitamin C),titratable acidity(TA),total phenolic(TPC),total antioxidant capacity(TAC),crude protein,crude fiber,moisture,crude fat and activity of antioxidative enzymes[CAT and superoxide dismutase(SOD)]exhibited a significant decline;while increase was recorded in TSS,pH and POD activity.Overall,this work identified that jujube’s antioxidative,biochemical and proximate properties are significantly influenced by cultivar,fruit harvest maturity and duration of postharvest handling under ambient shelf.展开更多
To understand the change of the overall flavor component,including volatile compounds and free amino acid,Luoyang mung bean sour(LMBS)was investigated by gas chromatography-mass spectrometry(GC-MS)and automatic amino ...To understand the change of the overall flavor component,including volatile compounds and free amino acid,Luoyang mung bean sour(LMBS)was investigated by gas chromatography-mass spectrometry(GC-MS)and automatic amino acid analyzer.The results showed that the beany flavor compounds,including hexanal,2-hexenal,hexanol,and 1-octene-3-ol,significantly decreased or even disappeared.The concentration of esters and acids,represented by caproic acid and hexyl acetate,increased during LMBS fermentation.By detecting the free amino acids,it was found that the umami taste of glutamic acid(Glu)and aspartic acid(Asp)were the dominant amino acids.Among the 7 metabolites tested,lactic acid exhibited the highest concentration and continued to accumulate during fermentation.Leuconostoc,Enterobacter,Lactobacillus,Citrobacter Pediococcus,and Lactococcus were identified as the dominant bacterial groups that exhibited fluctuations during LMBS fermentation.Ultimately,Lactobacillus emerged as the dominant species.The network of Spearman correlation analysis was employed to uncover the relationship between bacterial community and flavor compounds during the fermentation of LMBS.For the dominant bacteria,Leuconostoc,Pediococcus,and Lactobacillus were positively correlated with acetic acid,lactic acid,citric acid,alcohol,sweet and umami amino acids,while negatively correlated with ketones alcohols and bitter amino acids.展开更多
基金supported by the Major Science and Technology Project of Henan(231100110300 and 221100110700)Key Science and Technology Project of Henan(211110110600)+1 种基金High-Level Talent Research Start-up Fund Project of Henan University of Technology(2022BS039)Natural Science Foundation of Henan(222300420423).
文摘The objective of this work was to understand the cross-linked waxy wheat starch(WWS)characteristics from thermal properties,pasting properties,and paste rheological behaviors,textural properties,morphology,and freeze-thaw stability.WWS,waxy maize starch(WMS),and waxy tapioca starch(WTS)were cross-linked using sodium trimetaphosphate(STMP)and sodium tripolyphosphate(STPP)with a ratio of 99:1(w/w)at levels of 0.01%,0.05%,and 0.1%.WWS had lower gelatinization temperatures and enthalpy change than WMS and WTS,and cross linking had no or little impact on them.With increasing cross-linking levels from 0.01%to 0.1%,the peak viscosity decreased for the WWS,but increased for WMS and WTS,indicating that WWS was more sensitive to STMP/STPP.Cross-linking led to a substantial increase in final viscosity for all waxy starches.WWS crosslinked at 0.05%had the highest final viscosity among three waxy starches cross-linked at all three levels,which was consistent with the highest firmness,consistency,and cohesiveness of the paste and the morphology of swollen granules.Paste from WWS at 0.1%cross-linking showed almost no thixotropy,while all cross-linked WMS and WTS pastes exhibited high thixotropy.WWS had lower syneresis than WMS and WTS before and after cross linking,indicating a better cold str4orage stability.
基金Supporting Project number(RSPD2024R561),King Saud University,Riyadh,Saudi Arabia.
文摘Jujube is an underutilized fruit having high maturity variation at harvest.Investigations were made on eight different cultivars of jujube(Umran,Karela,Gurrh,Amrodia,Mehmood Wali,Aakash,Foladi and Khubani)for changes in antioxidative enzymatic activities,phytochemical functions and proximate composition with respect to different harvest maturity stages(M_(1):mature green,M_(2):yellow and M_(3):crispy brown)under postharvest ambient conditions(25±2℃;60%-65%RH)at three shelf intervals(1,3 and 5 d).Significant genotypic and maturity related variation was recorded regarding studied attributes.The fruit of cv.ʽKhubaniʼhad better attributes among the cultivars evaluated.The crispy brown jujube fruit had higher peroxidase(POD)and catalase(CAT)activity and more protein,total soluble solids(TSS),ash,crude fat and fiber than early mature stages.Over time,the ascorbic acid(vitamin C),titratable acidity(TA),total phenolic(TPC),total antioxidant capacity(TAC),crude protein,crude fiber,moisture,crude fat and activity of antioxidative enzymes[CAT and superoxide dismutase(SOD)]exhibited a significant decline;while increase was recorded in TSS,pH and POD activity.Overall,this work identified that jujube’s antioxidative,biochemical and proximate properties are significantly influenced by cultivar,fruit harvest maturity and duration of postharvest handling under ambient shelf.
基金supported by the Major Science and Technology Project of Henan,China(231100110300 and 221100110700).
文摘To understand the change of the overall flavor component,including volatile compounds and free amino acid,Luoyang mung bean sour(LMBS)was investigated by gas chromatography-mass spectrometry(GC-MS)and automatic amino acid analyzer.The results showed that the beany flavor compounds,including hexanal,2-hexenal,hexanol,and 1-octene-3-ol,significantly decreased or even disappeared.The concentration of esters and acids,represented by caproic acid and hexyl acetate,increased during LMBS fermentation.By detecting the free amino acids,it was found that the umami taste of glutamic acid(Glu)and aspartic acid(Asp)were the dominant amino acids.Among the 7 metabolites tested,lactic acid exhibited the highest concentration and continued to accumulate during fermentation.Leuconostoc,Enterobacter,Lactobacillus,Citrobacter Pediococcus,and Lactococcus were identified as the dominant bacterial groups that exhibited fluctuations during LMBS fermentation.Ultimately,Lactobacillus emerged as the dominant species.The network of Spearman correlation analysis was employed to uncover the relationship between bacterial community and flavor compounds during the fermentation of LMBS.For the dominant bacteria,Leuconostoc,Pediococcus,and Lactobacillus were positively correlated with acetic acid,lactic acid,citric acid,alcohol,sweet and umami amino acids,while negatively correlated with ketones alcohols and bitter amino acids.
