Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage.Three commonly used modified starches(oxidized starch,acetylated starch,and hydroxypropyl starch)were applied to investigate...Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage.Three commonly used modified starches(oxidized starch,acetylated starch,and hydroxypropyl starch)were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage.Loss of water content,migration of water,and increase in relative crystallinity,retrogradation enthalpy,and hardness could be retarded by adding chemically modified starches,especially hydroxypropyl starches.The effect of hydroxypropyl starch addition levels(2%,4%,6%,8%,and 10%)on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated.The water solubility index of rice flour decreased with the addition of hydroxypropyl starch,while the swelling power showed the opposite trend.The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch.Compared to the control,semi-dried rice noodles with 8%hydroxypropyl starch possessed superior properties,i.e.lower cooking loss(decreasing from 12.89%to 6.62%),lower adhesiveness(decreasing from 5.40 to 4.31 g·s),and higher hardness(rising from 10.89 to 13.81 N).These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.展开更多
The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread...The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread. Eight Venn components, Gli-8, Gli-9, Gli-10, Gli-11, Gli-12, Gli-13, Gli-14, and Gli-15, were extracted from wheat gliadin based on their solubility. The results of physicochemical characteristics showed that the differences in the contents, TDS,electrical conductivity, particle size and zeta potential of Venn components were significant, respectively. The content of Gli-15 in gliadin was the highest, and the content of Gli-9 was the lowest. The TDS value of Gli-9 was the highest(336.0), and the TDS value of Gli-15 was the lowest(52.0). The electrical conductivity of Gli-9 was the highest,which was 7.54 times the lowest value of Gli-11. The zeta potential of Gli-9 was -25.2 mV, and the zeta potential of the Gli-15 was -7.64 mV. However, the difference in the p H values was not significant. The results of UV spectrum and FTIR analysis showed that the secondary structures of the Venn components had significant differences. The results of the XRD patterns indicated that the Venn components might not be a single substance. The results of CLSM images implied that the molecular interactions among the components were varied. Hence, the results could provide research materials and basic data for deep processing and utilization of gliadin.展开更多
Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,th...Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.展开更多
Regularly checking the quantity of stored grain in warehouses is essential for the grain safety of a country.However,current manual inspection ways fail to get real-time measurement results and require spending a lot ...Regularly checking the quantity of stored grain in warehouses is essential for the grain safety of a country.However,current manual inspection ways fail to get real-time measurement results and require spending a lot of manpower and resources.In this paper,we proposed a computer vision-based method to automatically monitor the change in grain quantity of a granary.The proposed method was motivated from the observation that warehouse managers can use a camera to remotely monitor the grain security of a granary,which determines whether grain quantity is reduced by checking the distance between the grain surface and the grain loading line at the outlet of a granary.To this end,images were first captured by a camera,and a two-level spatial constraints-based SVM classifier was learned to detect the grain surface and the grain loading line of the images.During the test phase,the detected result of a test image obtained by SVM was further refined by Grab Cut with higher order potentials to get the more accurate segmentation result.Finally,the area between the grain surface and the grain loading line was calculated,and then compared with the previous measured one to determine whether the grain surface had dropped.The experiment results validate the effectiveness of the two-level spatial constraints SVM and the strategy for monitoring the change in grain quantity.展开更多
Rice,a primary food staple for over half of the global population,is susceptible to environmental pollution.The presence of lipophilic halogenated contaminants,including halogenated polycyclic aromatic hydrocarbons(XP...Rice,a primary food staple for over half of the global population,is susceptible to environmental pollution.The presence of lipophilic halogenated contaminants,including halogenated polycyclic aromatic hydrocarbons(XPAHs),polychlorinated biphenyls(PCBs),organochlorine pesticides(OCPs),brominated flame retardants(BFRs),and polyfluoroalkyl substances(PFAS),has become a growing concern due to their potential health risks and environmental impact.This review focused on the research of lipophilic halogenated contaminants in rice.We summarized the physicochemical properties,toxicity profiles,and contamination levels in rice.Moreover,the strategies for reducing lipophilic halogenated contaminant levels in rice were summarized and proposed,such as phytoremediation and improved processing methods.These findings can provide a reference for the understanding and control of lipophilic halogenated contaminants during rice growing and processing,and therefore reduce the associated risks.展开更多
The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij a...The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij and Zhag)of Kashmir.Brown rice flours had higher total dietary fibre(3.08%-3.68%),oil absorption(116.0%-139.0%),emulsion capacity(4.78%-9.52%),emulsion stability(87.46%-99.93%)and resistant starch content(6.80%-9.00%)than polished flours.However,polished flours presented greater water absorption(102.0%-122.0%),foaming capacity(8.00%-13.63%),apparent amylose(19.16%-22.62%),peak(2260.0-2408.0 cP),trough(1372.0-1589.0 cP)and breakdown(714.0-978.0 cP)viscosities than their brown counterparts.Brown rice flours depicted highest total phenolic content(4.40-6.40 mg GAE/g)and inhibition of lipid peroxidation(19.50%-33.20%).However,equilibrium starch hydrolysis percentage(C∞)and predicted glycemic index of brown rice flours were lower than their polished counterparts.Among rice cultivars,brown Zhag flour had the highest total dietary fibre(3.68%),emulsion capacity(9.52%),emulsion stability(99.93%),resistant starch(9.00%),DPPH radical scavenging activity(85.45%)and inhibition of lipid peroxidation(33.20%),respectively.Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours.However,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour.The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.展开更多
Guava(Psidium guajava L.),a plant belonging to the Myrtaceae family,holds significant medicinal and nutritional values.Leaves of the plant are described to be elliptical with a dark green color and are utilized in the...Guava(Psidium guajava L.),a plant belonging to the Myrtaceae family,holds significant medicinal and nutritional values.Leaves of the plant are described to be elliptical with a dark green color and are utilized in the treatment of gastrointestinal and respiratory issues along with increasing the platelet count in patients suffering from dengue.In this review paper,the nutritional composition and bioactive compounds of guava leaves,including proteins,vitamins,minerals,and polysaccharides,have been reviewed.The methods of extraction of bioactive compounds from guava leaves and their bioactivities,including antioxidant,anti-diabetic,and anti-cancer potential,have been explored.Further,encapsulation techniques for improving the transport of bioactive compounds and living cells into foods have been studied.The application of guava leaves in different food systems such as herbal tea,pork sausage,chocolates,jelly,meals for chickens,functional beverages,and as antibacterial agents in food preservatives has also been investigated.The findings of this review illustrated that the phytochemicals present in guava leaves showed excellent antimicrobial and antioxidant properties.Encapsulation appears to be a promising technique for improving the stability,bioavailability,and controlled release of bioactive chemicals extracted from guava leaves.Different methods for the encapsulation of bioactive compounds employed and applied in distinct food systems showed preservation of phytochemicals,improved bioactivities,and nutritional values.Overall,this review paper demonstrated how guava leaves,an abundant source of bioactive compounds,can be used as a multipurpose component to create functional foods,edible coatings,and active packaging to enhance the nutritional,antioxidant,and antimicrobial properties of various food systems that have qualities that promote health.展开更多
The effects of starch phosphate monoester content(SPC),namely C-3(C3P)and C-6 phosphate monoesters(C6P),on the starch properties were investigated using four potato starches with varied SPC/C3P/C6P and two nonphosphor...The effects of starch phosphate monoester content(SPC),namely C-3(C3P)and C-6 phosphate monoesters(C6P),on the starch properties were investigated using four potato starches with varied SPC/C3P/C6P and two nonphosphorylated maize starches with a similar range of amylose content(AC)as controls.The starch property results showed that a higher SPC is associated with lower turbidity,storage and loss modulus after storage,and water solubility,but higher swelling power(SP)and pasting viscosities.These findings suggested that SPC inhibited molecular rearrangement during storage and starch leaching during heating,and enhanced swelling and viscosities due to increased hydration and water uptake caused by the repulsion effect of phosphate groups and a less ordered crystalline structure.Increased SPC also resulted in lower resistant starch(RS)content in a native granular state but higher RS after retrogradation.Pearson correlations further indicated that SPC/C3P/C6P were positively correlated with peak(r^(2)=0.925,0.873 and 0.930,respectively),trough(r^(2)=0.994,0.968 and 0.988,respectively),and final viscosities(r^(2)=0.981,0.968 and 0.971,respectively).Notably,SPC,mainly C3P,exhibited a significantly positive correlation with SP(r^(2)=0.859)and setback viscosity(r^(2)=0.867),whereas SPC,mainly C6P,showed a weak positive correlation with RS after retrogradation(r^(2)=0.746).However,SPC had no significant correlations with water solubility,turbidity and rheology properties,which were more correlated with AC.These findings are helpful for the food industry to select potato starches with desired properties based on their contents of SPC,C3P,or C6P.展开更多
The publisher would like to draw the reader's attention to the following errors.Informed consents were not included in the published version of the following articles that appeared in previous issues of Grain&...The publisher would like to draw the reader's attention to the following errors.Informed consents were not included in the published version of the following articles that appeared in previous issues of Grain&Oil Science and Technology.The authors were contacted after publication to request informed consents for the following articles.The appropriate informed consents,provided by the authors,are included below.展开更多
Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition an...Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by infusion method(GFSO-I),combination pressing method(GFSO-C)and direct addition method(GFSO-A)were investigated.The results displayed that the preparation time,the levels for the acid value(AV),peroxide value(PV),p-anisidine value(AnV),total oxidation value(TOTOX),and the values for total polar compounds(TPC),thiobarbituric acid(TBA),K232 and K268 of GFSO-C were prominently low(P<0.05),compared with that of GFSO-I and GFSO-A,while the fatty acid composition of them were similar.In the frying of Chinese Maye(tradional Chinese food,fried dough stick)at 180°C for 30 h,the values for TPC,TBA,K232 and K268,polymer,viscosity and b*of GFSO-C were obviously low(P<0.05),while the value for L*was obviously high(P<0.05),compared with that of GFSO-I and GFSO-A.In the sensory evaluation,the flavor,taste,crispness and overall acceptance of Chinese Maye fried by GFSO-C were better than that of Chinese Maye fried by GFSO-I and GFSO-A.Consequently,GFSO-C is more suitable for cooking,and the combination pressing method is optimal for industrial production of GFSO.展开更多
The harmof Aspergillus flavus(A.flavus)and aflatoxin is a severe food safety problemworldwide,which causes huge economic losses every year.Therefore,it is urgent to control the growth of A.flavus and the biosynthesis ...The harmof Aspergillus flavus(A.flavus)and aflatoxin is a severe food safety problemworldwide,which causes huge economic losses every year.Therefore,it is urgent to control the growth of A.flavus and the biosynthesis of aflatoxin.Plant-derived natural compounds are superior to synthetic fungicide in inhibiting the growth of A.flavus benefiting from their high safety to the environment,humans and stock,and low cost.This study aimed to evaluate the antifungal effects and potential antifungal mechanisms of three plant-derived compounds(octanal,nonanal and decanal)against A.flavus.We determined the minimum inhibitory concentrations(MICs)and action mechanism of the three volatile aldehydes on A.flavus and also performed calcofluor white(CW)staining for visualizing the distribution of septa.Cell respiration metabolism and the pathogenicity on maize kernels were also carried out to evaluate the efficacy of the three volatile aldehydes on the growth of A.flavus.The results showed that the three volatile aldehydes could inhibit the germination of spores and mycelial growth of A.flavus,the MICs on spores and mycelia were:octanal(1.0 and 0.5μL/mL),nonanal(0.5 and 2.0μL/mL),and decanal(1 and 5μL/mL).The three volatile aldehydes could strongly damage the integrity of both the cell wall and the cell membrane of A.flavus.Meanwhile,they could decrease the content of total lipid and inhibit respiration metabolism of A.flavus cell.Results of in vitro antifungal test showed that all the three volatile aldehydes could effectively prevent the growth of A.flavus on maize kernels.The study revealed that octanal,nonanal and decanal could effectively inhibit the growth of A.flavus both in culture medium and on maize kernels to different extent.The results confirmed that the plant-derived compounds could be developed into promising antifungal agents applied in the preservation of grains.This study provides a theoretical basis for the research and application of potential antifungal agents.展开更多
The physicochemical, cooking, and sensory characteristics of stored rice were measured in order to investigate the quality changes in it after low-temperature storage. The quality of the stored rice was compared to th...The physicochemical, cooking, and sensory characteristics of stored rice were measured in order to investigate the quality changes in it after low-temperature storage. The quality of the stored rice was compared to that of the rice stored at ambient temperature(20℃, 30%–70% RH) at a 25 d interval during 200 d of storage. The rice was stored in a temperature controller at 4℃ for 3 months and later under a simulated condition similar to that of the main rice consumption areas in China(35℃, 80% RH and 30℃, 70% RH). The results showed that the fatty acid value, b value, and moisture content of rice stored at 35℃, 80% RH and 30℃, 70% RH had increased significantly, whereas its L value had decreased as compared to the rice stored at ambient temperature. Higher temperature storage caused a greater water uptake, whereas the dry mass in the residual cooking water notably reduced under the storage at 35℃ as compared to that at 20℃. Hardness increased and adhesiveness reduced under the storage at 35℃ as compared to that at 20℃. The shelf life of the stored rice which was shifted from a low temperature to three storage conditions used in this study was 75 d, 100 d and 150 d, respectively, in the main rice consumption areas of China.展开更多
Sourdough starters for making traditional steamed bread are rich in microbes.Studies have shown that,in addition to yeast and lactic acid bacteria(LAB),acetic acid bacteria(AAB)are other functional species in sourdoug...Sourdough starters for making traditional steamed bread are rich in microbes.Studies have shown that,in addition to yeast and lactic acid bacteria(LAB),acetic acid bacteria(AAB)are other functional species in sourdough,but the influences of AAB on the properties of sourdough and steamed bread were rarely reported.This study aimed to assess the effects of a selected strain of acetic acid bacterium on the properties of sourdough and steamed bread.Sourdoughs and steamed breads were prepared from five different starter cultures,marked as CK(control check,with no starters),Y(only yeast),YL(yeast+LAB),YA(yeast+AAB)and YLA(yeast+LAB+AAB),and their properties were determined.The results of sour dough properties showed that the YLA sourdough had the highest total titratable acid of 14.6 mL and the lowest pH of 3.87 compared with the other groups after fermentation to 8 h;and the YLA sourdough had the greatest elasticity and viscosity.The results of quality properties of steamed bread revealed that the L*value(88.40±0.09)of the YA steamed bread was significantly higher than those of the YLA and YL steamed breads;the YLA steamed bread had the highest specific volume and the highest sensory score of 89.6±3.31 in comparison to those of the other groups;the hardness and chewiness of YLA and YA steamed breads were significantly lower than those of the other groups.Volatile compounds in the steamed breads were also determined by SPME-GC-MS.A total of 42 flavor substances were detected,including 3 kinds of alcohols,8 kinds of aldehydes,7 kinds of ketones,2 kinds of acids,15 kinds of esters,1 furan,and 6 kinds of other types of compounds,mainly alkanes and esters,followed by alcohols and aldehydes.The YLA steamed bread was richer in esters,aldehydes,and acids than those from the other treatment groups.By contrast,alkanes and aldehydes were dominant in the Y and YL steamed breads.Therefore,the flavor and quality of the steamed bread made from the YLA sourdough could be improved obviously.These results could provide references for the application of AAB in dough fermentation and the improvement of new kinds of starters.展开更多
Phytosterols,which are naturally occurring in plants,have excellent nutritional and health values on lowering both the blood cholesterol level and the risk of cardiovascular diseases.Edible oils are the main source of...Phytosterols,which are naturally occurring in plants,have excellent nutritional and health values on lowering both the blood cholesterol level and the risk of cardiovascular diseases.Edible oils are the main source of daily intake of phytosterols,whereas the properties of phytosterols may vary a lot depending on their sources.During the processing of edible oil including refining and frying,phytosterol's content fluctuates,which influences the properties of the final product.Phytosterols and their derivatives undergo physical migration between different phases and chemical conversion during the processing,which reduces the quality and the commercial value of edible oils.Therein,the loss of phytosterols is the major concern in the process of neutralization and deodorization.In addition,oxidation and thermal degradation of phytosterols occur simultaneously during frying,which also reduces the content of phytosterols.Nevertheless,the oil matrix has a promoting or an inhibitory effect on the thermal oxidation of phytosterols.Therefore,various efforts have been devoted to analyzing and improving the remaining contents of phytosterols in edible oil.Regardless of the processing method,temperature plays an important role in the loss of phytosterols.At present,themain analysismethods of phytosterols include gas chromatography and liquid chromatography,inwhich the pretreatment of different types of phytosterols is also a crucial step.This review focused on the following topics comprehensively:(i)the distribution of phytosterols in the oil-containing plants and edible oils during the refining processing;(ii)the pretreatment and analysis methods of various phytosterols(free phytosterols,phytosteryl fatty acid esters,phytosteryl glycosides and acylated phytosteryl glycosides);(iii)the variation of phytosterols in process of esterification and oxidation,storage and so on.The study also proposed that the investigation in the loss and safety of phytosterols during processing of the vegetable oils should be proceeded further in combination with efficient and accurate chromatography methods.展开更多
Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, so...Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 ℃ for PO-TAG-based fluid shortening to 263.70 ℃ for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PO-DAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation.展开更多
Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and C...Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread(CSB)quality were investigated. Different concentrations of high methoxyl apple pectin(HMAP), low methoxyl apple pectin(LMAP),and amidation apple pectin(ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested(0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP,0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.展开更多
When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing c...When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour,it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.展开更多
Enzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored owing to their ...Enzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored owing to their compatibility with higher reaction temperatures and lower required dosage. In this study, thermostable glucoamylase from Thermothelomyces thermophilus(TtGA) was heterologously expressed in Pichia pastoris, and its effects on the structure and physicochemical properties of raw corn starch were determined. The purified TtGA had a molecular weight of approximately 66 kDa, and its optimum reaction temperature and pH were 50 ℃ and 5.0, respectively. TtGA retained > 60% of its activity following treatment at 60 ℃ for 2 h and remained stable within a pH range of 4.0–7.0 for 6 h. The enzymatic modification of raw corn starch with TtGA led to 3% hydrolysis at 50 ℃ for 24 h. In comparison with natural raw corn starch, TtGA-modified starch had a smaller particle size with an unchanged crystalline structure, increased relative crystallinity, and amylose content.Scanning electronic observation showed that larger pores were formed on the surface of starch particles, and Fourier-transform infrared spectroscopy indicated that TtGA increased the degree of order in the raw corn starch.TtGA modification caused enhanced viscosity of the raw corn starch and altered the rheological properties with decreases in storage and loss moduli, as well as shear viscosity. Moreover, TtGA treatment enhanced the thermal characteristics of the raw corn starch, and decreased gelatinization enthalpy. This study provides detailed evidence for TtGA modification of raw corn starch, which would be helpful for its practical utilization in starch modification.展开更多
Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional properties.This crop exhibits exceptional resilience to drought and high temperatures.However,the processing of pearl millet poses a si...Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional properties.This crop exhibits exceptional resilience to drought and high temperatures.However,the processing of pearl millet poses a significant challenge due to its high lipid content,enzyme activity,and presence of antinutrients.Consequently,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies.Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient retention.This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet.The independent variables of the study were soaking temperature(35,45,55℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient retention.Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%,respectively,after the treatment.Lipase activity decreased significantly up to 10% with the treatment conditions.The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.展开更多
In order to understand more clearly the morphology of the structural layers of the soft and hard wheat bran to understand the effect of mechanical force on the wheat grain,we observed the microstructure of each layer ...In order to understand more clearly the morphology of the structural layers of the soft and hard wheat bran to understand the effect of mechanical force on the wheat grain,we observed the microstructure of each layer of the wheat bran from soft and hard mature wheat.Based on the differences in mechanical properties and water permeability of each wheat bran layer,the mature wheat grains were alternately treated under cold and heat conditions and separated by manual dissection.The microstructure of each layer of wheat bran from soft and hard mature wheat was determined by optical and fluorescence microscopy.Seven different structure layers were observed by optical microscopy,named them as epidermis,epicarp,cross cells,tube cells,testa,nucellar layer,and aleurone layer.All the layers of the outer bran of wheat grains were separated,except for the tube cells layer.The autofluorescence imagings of five layers were obtained.It was found that the morphology of the structural layers of the soft and hard wheat bran did not differ much,except for the aleurone layer.The aleurone layer of soft wheat bran was significantly different from that of the hard wheat bran,which is fuller and denser compared to soft wheat.In this study,more aleurone grains were lost in the aleurone layer obtained by the outsidein peeling method.The mastery of the morphology of each structural layer of the bran helps us to quickly quantify the degree of peeling of wheat milling,and to make immediate adjustments to the process.At the same time,we understand that the contents of the aleurone cells have different binding strengths with the nucellar layer and the starchy endosperm.The paper is instructive to deep investigation of wheat milling mechanism and product process refinement.展开更多
基金funded by the fund of national natural science foundation of China(32101996,32160530)the training plan for academic and technical leaders of major disciplines in Jiangxi province(20232BCJ23024)+1 种基金the key research and development program of Jiangxi province(20232BBF60023)“Shuangqian Project”of Jiangxi Province(jxsq2023201042)。
文摘Retrogradation of semi-dry rice noodles severely reduced their eating quality during storage.Three commonly used modified starches(oxidized starch,acetylated starch,and hydroxypropyl starch)were applied to investigate the anti-retrogradation effects of semi-dry rice noodles during cold storage.Loss of water content,migration of water,and increase in relative crystallinity,retrogradation enthalpy,and hardness could be retarded by adding chemically modified starches,especially hydroxypropyl starches.The effect of hydroxypropyl starch addition levels(2%,4%,6%,8%,and 10%)on the properties of rice flour and the edible quality of semi-dry rice noodles was further evaluated.The water solubility index of rice flour decreased with the addition of hydroxypropyl starch,while the swelling power showed the opposite trend.The quality of semi-dry rice noodles were improved with the addition of hydroxypropyl starch.Compared to the control,semi-dried rice noodles with 8%hydroxypropyl starch possessed superior properties,i.e.lower cooking loss(decreasing from 12.89%to 6.62%),lower adhesiveness(decreasing from 5.40 to 4.31 g·s),and higher hardness(rising from 10.89 to 13.81 N).These findings demonstrated that the incorporation of hydroxypropyl starch is a promising strategy for the preparation of semi-dry rice noodles with satisfactory cooking and edible qualities as well as a long shelf life.
基金The authors thanks for the financial support of the National Key Research and Development Program(2016YFD0400203)the National Natural Science Foundation of China(Project No.31771897,31871852,and 31772023).
文摘The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread. Eight Venn components, Gli-8, Gli-9, Gli-10, Gli-11, Gli-12, Gli-13, Gli-14, and Gli-15, were extracted from wheat gliadin based on their solubility. The results of physicochemical characteristics showed that the differences in the contents, TDS,electrical conductivity, particle size and zeta potential of Venn components were significant, respectively. The content of Gli-15 in gliadin was the highest, and the content of Gli-9 was the lowest. The TDS value of Gli-9 was the highest(336.0), and the TDS value of Gli-15 was the lowest(52.0). The electrical conductivity of Gli-9 was the highest,which was 7.54 times the lowest value of Gli-11. The zeta potential of Gli-9 was -25.2 mV, and the zeta potential of the Gli-15 was -7.64 mV. However, the difference in the p H values was not significant. The results of UV spectrum and FTIR analysis showed that the secondary structures of the Venn components had significant differences. The results of the XRD patterns indicated that the Venn components might not be a single substance. The results of CLSM images implied that the molecular interactions among the components were varied. Hence, the results could provide research materials and basic data for deep processing and utilization of gliadin.
基金supported by the Russian Science Foundation under grant(Project No.19-16-00113).
文摘Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.
基金supported by Natural Science Project of Henan Science and Technology Department(Grant 162102210189,132102210494)Special Fund for Basic Scientific Research of Henan University of Technology(Grant 2016QNJH25)+1 种基金High-level Personnel Fund of Henan Province(Grant 21476062,31401918)Open fund of Key Laboratory of Grain Information Processing and Control(Grant KFJJ-2018-101)。
文摘Regularly checking the quantity of stored grain in warehouses is essential for the grain safety of a country.However,current manual inspection ways fail to get real-time measurement results and require spending a lot of manpower and resources.In this paper,we proposed a computer vision-based method to automatically monitor the change in grain quantity of a granary.The proposed method was motivated from the observation that warehouse managers can use a camera to remotely monitor the grain security of a granary,which determines whether grain quantity is reduced by checking the distance between the grain surface and the grain loading line at the outlet of a granary.To this end,images were first captured by a camera,and a two-level spatial constraints-based SVM classifier was learned to detect the grain surface and the grain loading line of the images.During the test phase,the detected result of a test image obtained by SVM was further refined by Grab Cut with higher order potentials to get the more accurate segmentation result.Finally,the area between the grain surface and the grain loading line was calculated,and then compared with the previous measured one to determine whether the grain surface had dropped.The experiment results validate the effectiveness of the two-level spatial constraints SVM and the strategy for monitoring the change in grain quantity.
基金supported by the National Natural Science Foundation of China(No.32061160476).
文摘Rice,a primary food staple for over half of the global population,is susceptible to environmental pollution.The presence of lipophilic halogenated contaminants,including halogenated polycyclic aromatic hydrocarbons(XPAHs),polychlorinated biphenyls(PCBs),organochlorine pesticides(OCPs),brominated flame retardants(BFRs),and polyfluoroalkyl substances(PFAS),has become a growing concern due to their potential health risks and environmental impact.This review focused on the research of lipophilic halogenated contaminants in rice.We summarized the physicochemical properties,toxicity profiles,and contamination levels in rice.Moreover,the strategies for reducing lipophilic halogenated contaminant levels in rice were summarized and proposed,such as phytoremediation and improved processing methods.These findings can provide a reference for the understanding and control of lipophilic halogenated contaminants during rice growing and processing,and therefore reduce the associated risks.
基金The authors are thankful to Rice Research Centres of Anantnag and Kupwara,J&K for helping us in getting paddy.
文摘The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij and Zhag)of Kashmir.Brown rice flours had higher total dietary fibre(3.08%-3.68%),oil absorption(116.0%-139.0%),emulsion capacity(4.78%-9.52%),emulsion stability(87.46%-99.93%)and resistant starch content(6.80%-9.00%)than polished flours.However,polished flours presented greater water absorption(102.0%-122.0%),foaming capacity(8.00%-13.63%),apparent amylose(19.16%-22.62%),peak(2260.0-2408.0 cP),trough(1372.0-1589.0 cP)and breakdown(714.0-978.0 cP)viscosities than their brown counterparts.Brown rice flours depicted highest total phenolic content(4.40-6.40 mg GAE/g)and inhibition of lipid peroxidation(19.50%-33.20%).However,equilibrium starch hydrolysis percentage(C∞)and predicted glycemic index of brown rice flours were lower than their polished counterparts.Among rice cultivars,brown Zhag flour had the highest total dietary fibre(3.68%),emulsion capacity(9.52%),emulsion stability(99.93%),resistant starch(9.00%),DPPH radical scavenging activity(85.45%)and inhibition of lipid peroxidation(33.20%),respectively.Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours.However,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour.The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.
文摘Guava(Psidium guajava L.),a plant belonging to the Myrtaceae family,holds significant medicinal and nutritional values.Leaves of the plant are described to be elliptical with a dark green color and are utilized in the treatment of gastrointestinal and respiratory issues along with increasing the platelet count in patients suffering from dengue.In this review paper,the nutritional composition and bioactive compounds of guava leaves,including proteins,vitamins,minerals,and polysaccharides,have been reviewed.The methods of extraction of bioactive compounds from guava leaves and their bioactivities,including antioxidant,anti-diabetic,and anti-cancer potential,have been explored.Further,encapsulation techniques for improving the transport of bioactive compounds and living cells into foods have been studied.The application of guava leaves in different food systems such as herbal tea,pork sausage,chocolates,jelly,meals for chickens,functional beverages,and as antibacterial agents in food preservatives has also been investigated.The findings of this review illustrated that the phytochemicals present in guava leaves showed excellent antimicrobial and antioxidant properties.Encapsulation appears to be a promising technique for improving the stability,bioavailability,and controlled release of bioactive chemicals extracted from guava leaves.Different methods for the encapsulation of bioactive compounds employed and applied in distinct food systems showed preservation of phytochemicals,improved bioactivities,and nutritional values.Overall,this review paper demonstrated how guava leaves,an abundant source of bioactive compounds,can be used as a multipurpose component to create functional foods,edible coatings,and active packaging to enhance the nutritional,antioxidant,and antimicrobial properties of various food systems that have qualities that promote health.
基金the China Scholarship Council funding(CSC,202006150028)for her PhD study at the University of Copenhagen,Denmark.
文摘The effects of starch phosphate monoester content(SPC),namely C-3(C3P)and C-6 phosphate monoesters(C6P),on the starch properties were investigated using four potato starches with varied SPC/C3P/C6P and two nonphosphorylated maize starches with a similar range of amylose content(AC)as controls.The starch property results showed that a higher SPC is associated with lower turbidity,storage and loss modulus after storage,and water solubility,but higher swelling power(SP)and pasting viscosities.These findings suggested that SPC inhibited molecular rearrangement during storage and starch leaching during heating,and enhanced swelling and viscosities due to increased hydration and water uptake caused by the repulsion effect of phosphate groups and a less ordered crystalline structure.Increased SPC also resulted in lower resistant starch(RS)content in a native granular state but higher RS after retrogradation.Pearson correlations further indicated that SPC/C3P/C6P were positively correlated with peak(r^(2)=0.925,0.873 and 0.930,respectively),trough(r^(2)=0.994,0.968 and 0.988,respectively),and final viscosities(r^(2)=0.981,0.968 and 0.971,respectively).Notably,SPC,mainly C3P,exhibited a significantly positive correlation with SP(r^(2)=0.859)and setback viscosity(r^(2)=0.867),whereas SPC,mainly C6P,showed a weak positive correlation with RS after retrogradation(r^(2)=0.746).However,SPC had no significant correlations with water solubility,turbidity and rheology properties,which were more correlated with AC.These findings are helpful for the food industry to select potato starches with desired properties based on their contents of SPC,C3P,or C6P.
文摘The publisher would like to draw the reader's attention to the following errors.Informed consents were not included in the published version of the following articles that appeared in previous issues of Grain&Oil Science and Technology.The authors were contacted after publication to request informed consents for the following articles.The appropriate informed consents,provided by the authors,are included below.
基金the China Agriculture Research System of MOF and MARA.
文摘Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by infusion method(GFSO-I),combination pressing method(GFSO-C)and direct addition method(GFSO-A)were investigated.The results displayed that the preparation time,the levels for the acid value(AV),peroxide value(PV),p-anisidine value(AnV),total oxidation value(TOTOX),and the values for total polar compounds(TPC),thiobarbituric acid(TBA),K232 and K268 of GFSO-C were prominently low(P<0.05),compared with that of GFSO-I and GFSO-A,while the fatty acid composition of them were similar.In the frying of Chinese Maye(tradional Chinese food,fried dough stick)at 180°C for 30 h,the values for TPC,TBA,K232 and K268,polymer,viscosity and b*of GFSO-C were obviously low(P<0.05),while the value for L*was obviously high(P<0.05),compared with that of GFSO-I and GFSO-A.In the sensory evaluation,the flavor,taste,crispness and overall acceptance of Chinese Maye fried by GFSO-C were better than that of Chinese Maye fried by GFSO-I and GFSO-A.Consequently,GFSO-C is more suitable for cooking,and the combination pressing method is optimal for industrial production of GFSO.
基金This study was funded by the Doctor Research Fund of Henan University of Technology(grant number 2019BS019)the Natural Science Research Projects of Education Department of Henan Province(21A550005).
文摘The harmof Aspergillus flavus(A.flavus)and aflatoxin is a severe food safety problemworldwide,which causes huge economic losses every year.Therefore,it is urgent to control the growth of A.flavus and the biosynthesis of aflatoxin.Plant-derived natural compounds are superior to synthetic fungicide in inhibiting the growth of A.flavus benefiting from their high safety to the environment,humans and stock,and low cost.This study aimed to evaluate the antifungal effects and potential antifungal mechanisms of three plant-derived compounds(octanal,nonanal and decanal)against A.flavus.We determined the minimum inhibitory concentrations(MICs)and action mechanism of the three volatile aldehydes on A.flavus and also performed calcofluor white(CW)staining for visualizing the distribution of septa.Cell respiration metabolism and the pathogenicity on maize kernels were also carried out to evaluate the efficacy of the three volatile aldehydes on the growth of A.flavus.The results showed that the three volatile aldehydes could inhibit the germination of spores and mycelial growth of A.flavus,the MICs on spores and mycelia were:octanal(1.0 and 0.5μL/mL),nonanal(0.5 and 2.0μL/mL),and decanal(1 and 5μL/mL).The three volatile aldehydes could strongly damage the integrity of both the cell wall and the cell membrane of A.flavus.Meanwhile,they could decrease the content of total lipid and inhibit respiration metabolism of A.flavus cell.Results of in vitro antifungal test showed that all the three volatile aldehydes could effectively prevent the growth of A.flavus on maize kernels.The study revealed that octanal,nonanal and decanal could effectively inhibit the growth of A.flavus both in culture medium and on maize kernels to different extent.The results confirmed that the plant-derived compounds could be developed into promising antifungal agents applied in the preservation of grains.This study provides a theoretical basis for the research and application of potential antifungal agents.
文摘The physicochemical, cooking, and sensory characteristics of stored rice were measured in order to investigate the quality changes in it after low-temperature storage. The quality of the stored rice was compared to that of the rice stored at ambient temperature(20℃, 30%–70% RH) at a 25 d interval during 200 d of storage. The rice was stored in a temperature controller at 4℃ for 3 months and later under a simulated condition similar to that of the main rice consumption areas in China(35℃, 80% RH and 30℃, 70% RH). The results showed that the fatty acid value, b value, and moisture content of rice stored at 35℃, 80% RH and 30℃, 70% RH had increased significantly, whereas its L value had decreased as compared to the rice stored at ambient temperature. Higher temperature storage caused a greater water uptake, whereas the dry mass in the residual cooking water notably reduced under the storage at 35℃ as compared to that at 20℃. Hardness increased and adhesiveness reduced under the storage at 35℃ as compared to that at 20℃. The shelf life of the stored rice which was shifted from a low temperature to three storage conditions used in this study was 75 d, 100 d and 150 d, respectively, in the main rice consumption areas of China.
基金supported by Young Key Teachers Training Program of Henan University of Technology and Young Key Teachers Cultivation Plan in Colleges and Universities of Henan province (2019GGJS-088)sponsored by Natural Science Foundation of Henan(202300410113)
文摘Sourdough starters for making traditional steamed bread are rich in microbes.Studies have shown that,in addition to yeast and lactic acid bacteria(LAB),acetic acid bacteria(AAB)are other functional species in sourdough,but the influences of AAB on the properties of sourdough and steamed bread were rarely reported.This study aimed to assess the effects of a selected strain of acetic acid bacterium on the properties of sourdough and steamed bread.Sourdoughs and steamed breads were prepared from five different starter cultures,marked as CK(control check,with no starters),Y(only yeast),YL(yeast+LAB),YA(yeast+AAB)and YLA(yeast+LAB+AAB),and their properties were determined.The results of sour dough properties showed that the YLA sourdough had the highest total titratable acid of 14.6 mL and the lowest pH of 3.87 compared with the other groups after fermentation to 8 h;and the YLA sourdough had the greatest elasticity and viscosity.The results of quality properties of steamed bread revealed that the L*value(88.40±0.09)of the YA steamed bread was significantly higher than those of the YLA and YL steamed breads;the YLA steamed bread had the highest specific volume and the highest sensory score of 89.6±3.31 in comparison to those of the other groups;the hardness and chewiness of YLA and YA steamed breads were significantly lower than those of the other groups.Volatile compounds in the steamed breads were also determined by SPME-GC-MS.A total of 42 flavor substances were detected,including 3 kinds of alcohols,8 kinds of aldehydes,7 kinds of ketones,2 kinds of acids,15 kinds of esters,1 furan,and 6 kinds of other types of compounds,mainly alkanes and esters,followed by alcohols and aldehydes.The YLA steamed bread was richer in esters,aldehydes,and acids than those from the other treatment groups.By contrast,alkanes and aldehydes were dominant in the Y and YL steamed breads.Therefore,the flavor and quality of the steamed bread made from the YLA sourdough could be improved obviously.These results could provide references for the application of AAB in dough fermentation and the improvement of new kinds of starters.
基金supported by the NationalNatural Science Foundation of China(No.31972110)the National Key R&D Program of China(No.2018YFD0401102).
文摘Phytosterols,which are naturally occurring in plants,have excellent nutritional and health values on lowering both the blood cholesterol level and the risk of cardiovascular diseases.Edible oils are the main source of daily intake of phytosterols,whereas the properties of phytosterols may vary a lot depending on their sources.During the processing of edible oil including refining and frying,phytosterol's content fluctuates,which influences the properties of the final product.Phytosterols and their derivatives undergo physical migration between different phases and chemical conversion during the processing,which reduces the quality and the commercial value of edible oils.Therein,the loss of phytosterols is the major concern in the process of neutralization and deodorization.In addition,oxidation and thermal degradation of phytosterols occur simultaneously during frying,which also reduces the content of phytosterols.Nevertheless,the oil matrix has a promoting or an inhibitory effect on the thermal oxidation of phytosterols.Therefore,various efforts have been devoted to analyzing and improving the remaining contents of phytosterols in edible oil.Regardless of the processing method,temperature plays an important role in the loss of phytosterols.At present,themain analysismethods of phytosterols include gas chromatography and liquid chromatography,inwhich the pretreatment of different types of phytosterols is also a crucial step.This review focused on the following topics comprehensively:(i)the distribution of phytosterols in the oil-containing plants and edible oils during the refining processing;(ii)the pretreatment and analysis methods of various phytosterols(free phytosterols,phytosteryl fatty acid esters,phytosteryl glycosides and acylated phytosteryl glycosides);(iii)the variation of phytosterols in process of esterification and oxidation,storage and so on.The study also proposed that the investigation in the loss and safety of phytosterols during processing of the vegetable oils should be proceeded further in combination with efficient and accurate chromatography methods.
基金The Bureau of Science and Information of Guangzhou under grant 2024A04J3254the National Natural Science Foundation of China under grant 32272341the Department of Science and Technology of Guangdong Province under grant numbers 2022B0202010003。
文摘Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 ℃ for PO-TAG-based fluid shortening to 263.70 ℃ for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PO-DAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation.
基金Supported by National Natural Science Foundation of China(31501487)
文摘Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread(CSB)quality were investigated. Different concentrations of high methoxyl apple pectin(HMAP), low methoxyl apple pectin(LMAP),and amidation apple pectin(ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested(0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP,0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.
基金Supported by National Key R&D Program of China(2016YFD0401302)National Natural Science Foundation of China(31701636)
文摘When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour,it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.
基金supported by the National Key Research and Development Plan of China(grant number 2023YFC2604903)National Natural Science Foundation of China(grant number 22338013)+2 种基金Natural Science Foundation of Henan Province(grant number 242300421106)Henan Province Science and Technology Research and Development Plan Joint Fund Project(grant number 222103810063)Key Scientific and Technological Project of Education Department of Henan Province(grant number 23A210007).
文摘Enzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored owing to their compatibility with higher reaction temperatures and lower required dosage. In this study, thermostable glucoamylase from Thermothelomyces thermophilus(TtGA) was heterologously expressed in Pichia pastoris, and its effects on the structure and physicochemical properties of raw corn starch were determined. The purified TtGA had a molecular weight of approximately 66 kDa, and its optimum reaction temperature and pH were 50 ℃ and 5.0, respectively. TtGA retained > 60% of its activity following treatment at 60 ℃ for 2 h and remained stable within a pH range of 4.0–7.0 for 6 h. The enzymatic modification of raw corn starch with TtGA led to 3% hydrolysis at 50 ℃ for 24 h. In comparison with natural raw corn starch, TtGA-modified starch had a smaller particle size with an unchanged crystalline structure, increased relative crystallinity, and amylose content.Scanning electronic observation showed that larger pores were formed on the surface of starch particles, and Fourier-transform infrared spectroscopy indicated that TtGA increased the degree of order in the raw corn starch.TtGA modification caused enhanced viscosity of the raw corn starch and altered the rheological properties with decreases in storage and loss moduli, as well as shear viscosity. Moreover, TtGA treatment enhanced the thermal characteristics of the raw corn starch, and decreased gelatinization enthalpy. This study provides detailed evidence for TtGA modification of raw corn starch, which would be helpful for its practical utilization in starch modification.
基金the Ministry of Human Resource Development,Govt.of India,for providing scholarship grants to the authors.
文摘Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional properties.This crop exhibits exceptional resilience to drought and high temperatures.However,the processing of pearl millet poses a significant challenge due to its high lipid content,enzyme activity,and presence of antinutrients.Consequently,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies.Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient retention.This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet.The independent variables of the study were soaking temperature(35,45,55℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient retention.Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%,respectively,after the treatment.Lipase activity decreased significantly up to 10% with the treatment conditions.The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.
基金the National Key Research and Development Program(2018YFD0401001)。
文摘In order to understand more clearly the morphology of the structural layers of the soft and hard wheat bran to understand the effect of mechanical force on the wheat grain,we observed the microstructure of each layer of the wheat bran from soft and hard mature wheat.Based on the differences in mechanical properties and water permeability of each wheat bran layer,the mature wheat grains were alternately treated under cold and heat conditions and separated by manual dissection.The microstructure of each layer of wheat bran from soft and hard mature wheat was determined by optical and fluorescence microscopy.Seven different structure layers were observed by optical microscopy,named them as epidermis,epicarp,cross cells,tube cells,testa,nucellar layer,and aleurone layer.All the layers of the outer bran of wheat grains were separated,except for the tube cells layer.The autofluorescence imagings of five layers were obtained.It was found that the morphology of the structural layers of the soft and hard wheat bran did not differ much,except for the aleurone layer.The aleurone layer of soft wheat bran was significantly different from that of the hard wheat bran,which is fuller and denser compared to soft wheat.In this study,more aleurone grains were lost in the aleurone layer obtained by the outsidein peeling method.The mastery of the morphology of each structural layer of the bran helps us to quickly quantify the degree of peeling of wheat milling,and to make immediate adjustments to the process.At the same time,we understand that the contents of the aleurone cells have different binding strengths with the nucellar layer and the starchy endosperm.The paper is instructive to deep investigation of wheat milling mechanism and product process refinement.
