The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory ...The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food.The effects of five different particle size variations on the physicochemical characteristics,dough,and steamed bread structure of Flaxseed-based milk coproduct(FMC)were investigated.As the particle size decreases,the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity,weakening the competition for dough moisture and allowing for an increase in air-holding capacity.The reduction in particle size increased the specific volume of the steamed bread,a decrease in the spread ratio,and an optimization of hardness and elasticity,as well as an increase in consumer acceptance of the FMC steamed bread.However,it is not the smaller the particle size,the higher the quality of steamed bread,appropriate reduction of particle size can improve the quality of steamed bread.In addition,the addition of FMC reduces fat digestion.Therefore,the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.展开更多
In this paper, the notion of L-R crossed coproduct is introduced as a unified approach for smash coproducts, crossed coproducts and L-R smash coproducts of Hopf algebras.A duality theorem for L-R crossed coproduct is ...In this paper, the notion of L-R crossed coproduct is introduced as a unified approach for smash coproducts, crossed coproducts and L-R smash coproducts of Hopf algebras.A duality theorem for L-R crossed coproduct is proved.展开更多
Flaxseed milk coproduct(FMC)is a by-product of flaxseed milk.Okara is a by-product of processed soybean products.In this study,we investigated the quality of dough and Chinese steamed bread(CSB)with the addition of FM...Flaxseed milk coproduct(FMC)is a by-product of flaxseed milk.Okara is a by-product of processed soybean products.In this study,we investigated the quality of dough and Chinese steamed bread(CSB)with the addition of FMC and okara.We also examined the in vitro starch digestibility,expected glycemic index(eGI),starch crystallinity,and short-range order structure of CSB.The results showed that FMC and okara decreased the dough fluidity,formed a dense structure,and enhanced the mechanical properties of the dough.FMC and okara increased the hardness,gumminess,and chewiness of the CSB,while decreasing its cohesion and elasticity.The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56.FMC and okara altered the multiscale structure of starch,effectively shielding the amylase site of action,and limited the interaction between amylase and starch.This study provides a reference for the high-value utilization of oilseed processing by-products.展开更多
采用10 mg/g纤维素酶R-10预处理芦苇秸秆,研究了酶解预处理对芦苇厌氧产气潜力的影响,分析了氢气-甲烷联产过程中微生物群落结构演替规律.结果表明:酶解预处理后,芦苇秸秆在产氢阶段的累积产气量和φ(H_2)分别达到42.5 m L/g和52.1%;在...采用10 mg/g纤维素酶R-10预处理芦苇秸秆,研究了酶解预处理对芦苇厌氧产气潜力的影响,分析了氢气-甲烷联产过程中微生物群落结构演替规律.结果表明:酶解预处理后,芦苇秸秆在产氢阶段的累积产气量和φ(H_2)分别达到42.5 m L/g和52.1%;在产甲烷阶段,累积产气量稳定上升,最高值可达137.5 m L/g,是对照组产气量的5倍.由扫描电镜(SEM)观察可知,产氢阶段以短杆状和梭状菌为主,产甲烷阶段以长杆菌为主.PCR-DGGE(聚合酶链式反应-变性梯度凝胶电泳)分析表明,芦苇在酶解预处理后,其厌氧联产过程中微生物群落呈规律性演替,产氢阶段的优势微生物分别为具有降解纤维素产氢气功能的嗜热纤维素菌Clostridium thermocellum(条带B20)、具有高效产氢潜力的兼性厌氧产气肠杆菌Enterobacter aerogenes(条带B28);在产甲烷阶段,其优势微生物为可利用氢营养途径合成甲烷的产甲烷古菌Methanoculleus bourgensis(条带A3)、Methanoculleus horonobensis(条带A13).经纤维素酶预处理后,芦苇秸秆厌氧联产的累积产气量、φ(H_2)提高显著,具有纤维素降解功能的细菌和可利用氢营养途径合成甲烷的古菌为主要优势微生物.展开更多
基金support of the National Key Research and Development Program of China(2023YFD2100403)the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2021-OCRI)+3 种基金the Earmarked Fund for CARS-14the Innovation Group Project of Hubei Province(2023AFA042)the Key Research Projects of Hubei Province(2020BBA045)the Knowledge Innovation Program of Wuhan-Basic Research(3562).
文摘The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food.The effects of five different particle size variations on the physicochemical characteristics,dough,and steamed bread structure of Flaxseed-based milk coproduct(FMC)were investigated.As the particle size decreases,the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity,weakening the competition for dough moisture and allowing for an increase in air-holding capacity.The reduction in particle size increased the specific volume of the steamed bread,a decrease in the spread ratio,and an optimization of hardness and elasticity,as well as an increase in consumer acceptance of the FMC steamed bread.However,it is not the smaller the particle size,the higher the quality of steamed bread,appropriate reduction of particle size can improve the quality of steamed bread.In addition,the addition of FMC reduces fat digestion.Therefore,the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.
基金Research supported by the National Natural Science Foundation of China(11261063,11471186,11501317)the Natural Foundation of Shandong Province(ZR2018MA012,ZR2016AQ03)
文摘In this paper, the notion of L-R crossed coproduct is introduced as a unified approach for smash coproducts, crossed coproducts and L-R smash coproducts of Hopf algebras.A duality theorem for L-R crossed coproduct is proved.
基金supported by the National Key Research and Development Program of China(2023YFD2100403)the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2021-OCRI)+2 种基金the Earmarked Fund for CARS-14,the Innovation Group Project of Hubei Province(2023AFA042)the Key Research Projects of Hubei Province(2020BBA045)the Knowledge Innovation Program of Wuhan-Basic Research(3562).
文摘Flaxseed milk coproduct(FMC)is a by-product of flaxseed milk.Okara is a by-product of processed soybean products.In this study,we investigated the quality of dough and Chinese steamed bread(CSB)with the addition of FMC and okara.We also examined the in vitro starch digestibility,expected glycemic index(eGI),starch crystallinity,and short-range order structure of CSB.The results showed that FMC and okara decreased the dough fluidity,formed a dense structure,and enhanced the mechanical properties of the dough.FMC and okara increased the hardness,gumminess,and chewiness of the CSB,while decreasing its cohesion and elasticity.The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56.FMC and okara altered the multiscale structure of starch,effectively shielding the amylase site of action,and limited the interaction between amylase and starch.This study provides a reference for the high-value utilization of oilseed processing by-products.
文摘采用10 mg/g纤维素酶R-10预处理芦苇秸秆,研究了酶解预处理对芦苇厌氧产气潜力的影响,分析了氢气-甲烷联产过程中微生物群落结构演替规律.结果表明:酶解预处理后,芦苇秸秆在产氢阶段的累积产气量和φ(H_2)分别达到42.5 m L/g和52.1%;在产甲烷阶段,累积产气量稳定上升,最高值可达137.5 m L/g,是对照组产气量的5倍.由扫描电镜(SEM)观察可知,产氢阶段以短杆状和梭状菌为主,产甲烷阶段以长杆菌为主.PCR-DGGE(聚合酶链式反应-变性梯度凝胶电泳)分析表明,芦苇在酶解预处理后,其厌氧联产过程中微生物群落呈规律性演替,产氢阶段的优势微生物分别为具有降解纤维素产氢气功能的嗜热纤维素菌Clostridium thermocellum(条带B20)、具有高效产氢潜力的兼性厌氧产气肠杆菌Enterobacter aerogenes(条带B28);在产甲烷阶段,其优势微生物为可利用氢营养途径合成甲烷的产甲烷古菌Methanoculleus bourgensis(条带A3)、Methanoculleus horonobensis(条带A13).经纤维素酶预处理后,芦苇秸秆厌氧联产的累积产气量、φ(H_2)提高显著,具有纤维素降解功能的细菌和可利用氢营养途径合成甲烷的古菌为主要优势微生物.
