Oat starch(OS)is the primary component in oat kernels,playing a crucial role in the sensory attributes and functionality of oat products.This study aimed to improve the functional properties of OS by forming oat starc...Oat starch(OS)is the primary component in oat kernels,playing a crucial role in the sensory attributes and functionality of oat products.This study aimed to improve the functional properties of OS by forming oat starch-fatty acid complexes(OS-FAs).Four OS-FAs were prepared using OS and different FAs(stearic acid,palmitic acid,myristic acid,and oleic acid),resulting in OS-S,OS-P,OS-M,and OS-O,respectively.The chemical,functional,and structural properties of these OS-FAs were analyzed and compared with unmodified OS.OS-M was selected for further application in the fabrication of Lactiplantibacillus plantarum(L.plantarum)microcap-sules,in combination with sodium alginate and chitosan.The results showed that as the FA carbon chain length and the degree of saturation decreased,the degree of substitution(DS),total resistant starch(RS),water ab-sorption capacity and oil absorption capacity(WAC and OAC),emulsification activity and stability(EA and ES),solubility(SB),and swelling capacity(SC)of the OS-FAs all significantly improved(p<0.05).The OS-M exhibited the highest DS(0.055),total RS(11.11%),WAC(361.64%),OAC(94.34%),EA(60.87%),ES(61.63%),and best SB(41.22%at 37℃)and SC(6.13%at 37℃).The FTIR analysis confirmed that the sub-stitution reactions occurred during complex formation,while the basic starch structure was maintained.XRD and SEM analyses revealed a transformation in crystal morphology from type A to type V,along with a porous network structure and increased specific surface area.Starting from approximately 9.40 log CFU/g,the viability of L.plantarum in OS-M microcapsules was retained at 6.94 and 8.85 log CFU/g in wet and dry capsules,respectively,after simulated gastrointestinal digestion,outperforming microcapsules without OS-M.Addition-ally,OS-M enhanced L.plantarum protection during 4-week storage at-20℃(2.91 log CFU/g),4℃(8.81 log CFU/g),and 25℃(6.70 log CFU/g).These findings suggest that modifying OS by forming OS-FA complexes improves its functionality and that OS-FAs hold potential for use in probiotic encapsulation to enhance bacterial viability.展开更多
This research investigated the enhancement of nutritional composition and physicochemical characteristics of highland barley through solid-state fermentation employing three bacterial strains:Lactobacillus acidophilus...This research investigated the enhancement of nutritional composition and physicochemical characteristics of highland barley through solid-state fermentation employing three bacterial strains:Lactobacillus acidophilus(LAC),Lactobacillus reuteri and Enterococcus faecalis.The results showed that solid-state fermentation significantly increased the contents of soluble dietary fiber(SDF)and total polyphenol,while decreased the contents of fat,starch and total dietary fiber(TDF)compared to the control(p<0.05).Additionally,the fermented barley flour exhibited improved water and oil holding capacities.Solid-state fermentation altered the structural integrity of highland barley’s whole grain and flour,resulting in finer particles.The physicochemical properties of the whole highland barley grain fermented with LAC showed marked improvement.Homemade highland barley cookies prepared with barley flour fermented by LAC,and enriched with ingredients homologous to both food and medicine,were favored by consumers.They also contained higher levels of protein,TDF and SDF compared to commercial cookies.The study indicated solid-state fermentation as a promising approach to enhance the nutritional value and overall quality of whole-grain foods,facilitating the development of products that were both nutritious and appealing to consumers.展开更多
基金supported by the National Oat Buckwheat Industry Technology System Project[CARS-07-E2].
文摘Oat starch(OS)is the primary component in oat kernels,playing a crucial role in the sensory attributes and functionality of oat products.This study aimed to improve the functional properties of OS by forming oat starch-fatty acid complexes(OS-FAs).Four OS-FAs were prepared using OS and different FAs(stearic acid,palmitic acid,myristic acid,and oleic acid),resulting in OS-S,OS-P,OS-M,and OS-O,respectively.The chemical,functional,and structural properties of these OS-FAs were analyzed and compared with unmodified OS.OS-M was selected for further application in the fabrication of Lactiplantibacillus plantarum(L.plantarum)microcap-sules,in combination with sodium alginate and chitosan.The results showed that as the FA carbon chain length and the degree of saturation decreased,the degree of substitution(DS),total resistant starch(RS),water ab-sorption capacity and oil absorption capacity(WAC and OAC),emulsification activity and stability(EA and ES),solubility(SB),and swelling capacity(SC)of the OS-FAs all significantly improved(p<0.05).The OS-M exhibited the highest DS(0.055),total RS(11.11%),WAC(361.64%),OAC(94.34%),EA(60.87%),ES(61.63%),and best SB(41.22%at 37℃)and SC(6.13%at 37℃).The FTIR analysis confirmed that the sub-stitution reactions occurred during complex formation,while the basic starch structure was maintained.XRD and SEM analyses revealed a transformation in crystal morphology from type A to type V,along with a porous network structure and increased specific surface area.Starting from approximately 9.40 log CFU/g,the viability of L.plantarum in OS-M microcapsules was retained at 6.94 and 8.85 log CFU/g in wet and dry capsules,respectively,after simulated gastrointestinal digestion,outperforming microcapsules without OS-M.Addition-ally,OS-M enhanced L.plantarum protection during 4-week storage at-20℃(2.91 log CFU/g),4℃(8.81 log CFU/g),and 25℃(6.70 log CFU/g).These findings suggest that modifying OS by forming OS-FA complexes improves its functionality and that OS-FAs hold potential for use in probiotic encapsulation to enhance bacterial viability.
基金supported by the China National Key R&D Program(Grant No.2020YFD1001405).
文摘This research investigated the enhancement of nutritional composition and physicochemical characteristics of highland barley through solid-state fermentation employing three bacterial strains:Lactobacillus acidophilus(LAC),Lactobacillus reuteri and Enterococcus faecalis.The results showed that solid-state fermentation significantly increased the contents of soluble dietary fiber(SDF)and total polyphenol,while decreased the contents of fat,starch and total dietary fiber(TDF)compared to the control(p<0.05).Additionally,the fermented barley flour exhibited improved water and oil holding capacities.Solid-state fermentation altered the structural integrity of highland barley’s whole grain and flour,resulting in finer particles.The physicochemical properties of the whole highland barley grain fermented with LAC showed marked improvement.Homemade highland barley cookies prepared with barley flour fermented by LAC,and enriched with ingredients homologous to both food and medicine,were favored by consumers.They also contained higher levels of protein,TDF and SDF compared to commercial cookies.The study indicated solid-state fermentation as a promising approach to enhance the nutritional value and overall quality of whole-grain foods,facilitating the development of products that were both nutritious and appealing to consumers.
