摘要：
In this study, we investigated the effect of thermally assisted potassium carbonate treatment sweet potato residue (TAPC-SPR) and its addition (0%, 5%, 10% and 15%) on the texture, multi-scale structure (microstructure, crystalline structure, short-range ordered structure) and in vitro starch digestibility of the noodles. The results demonstrated that the ratio of total dietary fiber (TDF) (75.62%-87.25%) and pectin (19.36%-23.36%) were increased, and the particle size distribution (175.67 & mu;m-47.42 & mu;m) was decreased in TAPC-SPR than sweet potato residues (SPR). This study suggested that suitable TAPC-SPR (5% and 10%) contributed to improving the texture properties of noodles, containing hardness, springiness, chewiness and adhesiveness. Sensory evaluation showed that noodles with suitable TAPC-SPR (5% and 10%) had an overall sensory acceptability relative to control. In addition, the intermolecular hydrogen bond interaction, the structure order, V-type starch complex and dense structure were observed. These structural changes limit the interaction of amylase with starch, elevate the resistant starch (RS) content, and lower the predicted glycemic index (pGI).
摘要：
After harvest, paddy rice may encounter frozen conditions during the storage and transportation periods. However, the effect of frozen storage on quality of paddy rice remains unclear. In this research, two moisture contents of paddy rice (13.5% and 15.1%) were stored at two frozen temperatures (-18 & DEG;C and -30 & DEG;C) for two months and then evaluated for quality attributes, including germination rate, peroxidase and polyphenol oxidase activities, fat acidity, milling quality, pasting property, cooking property, and texture of the cooked rice. The results showed that the frozen storage generally decreased the germination rate, activities of peroxidase and polyphenol oxidase, husked rice yield, head rice yield of paddy rice, reduced the water uptake ratio and volume expansion rate of milled rice during cooking, and lowered the hardness of cooked rice. At frozen condition, the decrease of temperature and the increase of moisture content led to a more pronounced reduction in germination rate and peroxidase activity. Frozen treatment of paddy rice did not significantly affect the pasting temperature of milled rice flour, but decreased the peak viscosity. Fat acidity of paddy rice slightly increased after frozen storage.
摘要：
Plant proteins are high-quality dietary components of food products. With the growing interest in sustainable and healthy food alternatives, plant proteins have gained significant attention as viable substitutes for animal-based proteins. Understanding the diversity of protein sources derived from plants, novel processing technology, and multiple applications is crucial for developing nutritious and sustainable plant protein-based products. This Review summarizes the natural sources of traditional and emerging plant proteins. The classifications, processing technologies, and applications of plant protein-based products in the food industry are explicitly elucidated. Moreover, the advantages and disadvantages of plant protein-based food products are revealed. Strategies such as protein fortification and complementation to overcome these shortcomings are critically discussed. We also demonstrate several issues that need to be addressed in future development.
期刊：
Environmental Science and Pollution Research,2023年30(14):40630-40640 ISSN：0944-1344
通讯作者：
Zhang, Xuezhen
作者机构：
[Wang, Long; Wang, Li; Huang, Taotao; Yin, Jiaojiao; Zhang, Feng; Zhang, Xuezhen] Huazhong Agr Univ, Coll Fisheries, Wuhan 430070, Peoples R China.;[Wang, Long; Wang, Li; Huang, Taotao; Yin, Jiaojiao; Zhang, Feng; Zhang, Xuezhen] Minist Educ, Engn Res Ctr Green Dev Convent Aquat Biol Ind Yang, Wuhan 430070, Peoples R China.;[Yin, Jiaojiao; Zhang, Xuezhen] Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China.;[Yin, Jiaojiao] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Chinese Minist Educ, Wuhan 430023, Peoples R China.;[Yin, Jiaojiao] Wuhan Inst Food & Cosmet Control, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan 430012, Peoples R China.
通讯机构：
[Zhang, Xuezhen] C;College of Fisheries, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China.;Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, 430070, People's Republic of China.;Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, 430070, People's Republic of China.
期刊：
European Journal of Lipid Science and Technology,2023年125(8) ISSN：1438-7697
通讯作者：
Gao, P
作者机构：
[He, Dongping; Gao, Pan; Liu, Ying; Gao, P; Yin, Jiaojiao; Liu, Hui; Zhong, Wu; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.;[Wang, Shu] Wuhan Inst Food & Cosmet Control, Wuhan, Peoples R China.;[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Wuxi, Peoples R China.
通讯机构：
[Gao, P ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.
关键词：
hotpot oil;beef tallow;flavored rapeseed oil
摘要：
The 12 representative hotpot seasonings with beef tallow and flavored rapeseed oil were collected before the hotpot oil was extracted. The oil content, evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed. The main influencing factors derived using factor analysis are necessary to predict the quality of hotpot oil. This information is beneficial to the development of safety standards related to high‐quality hotpot oils and will provide insight into the creation of consumer guidelines for hotpot consumption. Abstract This study aimed to investigate the quality of hotpot oil from various hotpot seasonings. For this, 12 representative hotpot seasonings with beef tallow (BT) and flavored rapeseed oil (FRO) were collected before the hotpot oil was extracted. The oil content, sensory evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed. The results showed that the oil content of the hotpot seasoning was 38.3%–58.2%. Furthermore, the BT hotpot oils produced better sensory scores (7–8.5), and their oxidative stability (12.08–13.17 h) was higher on average than that of the FRO hotpot oils. Additionally, the FRO hotpot oils had higher contents of unsaturated fatty acid (81.70%–97.32%), phytosterol (3466.07–6110.37 ppm), tocopherol (182.91–1276.17 mg kg−1), and polyphenol (34.48–61.94 mg kg−1). The factor analyses revealed that the FRO and BT hotpot oils were significantly different and were affected by the iodine value, acid value, and linoleic acid and phytosterol contents. Practical applications: It is necessary to improve the nutritional value and taste of hotpot oils to facilitate rapid development in the hotpot seasoning industry. This study showed FRO was a positive mediator of antioxidant, anti‐inflammatory, and anticancer effects owing to its richness of nutritional compounds, such as polyphenols, phytosterols, and tocopherols. In comparison, BT was found to have a lower nutritional value than FRO but added a unique taste and aroma to the hotpot. The use of blended oil as raw oil could also improve the quality of hotpot oil. This information will provide an important guide to the nutritional value and industrial production of hotpot oil. Blended oil is a promising raw oil for future use in hotpot seasoning processing to meet consumer demands for nutritious and pleasantly flavored hotpot oil.
摘要：
Colloidal nanoparticles in tea infusion are the link connecting micromolecular mechanism and macro-aggregation process of tea cream formation. In order to elucidate, the kinetics mechanism of green tea nanoparticles (gTNPs) aggregation, zeta-potentials, total average aggregation (TAA) rates, and critical coagulation concentration (CCC) in the presence of various pH and metal ions were investigated. Additionally, the effect of temperature on gTNPs aggregation was further explored. The results revealed that the TAA rate of gTNPs increased with decreasing pH values, the CCC of gTNPs increased in the order Mg(2+) ≈Ca(2+) <Na(+) ≈K(+) . The reason was that different positive ions changed the surface electric field strength of gTNPs to a different extent. Furthermore, it was indicated that low temperature could promote gTNPs aggregation in indirect way. Low temperature promoted the binding of epigallocatechin gallate (EGCG) and caffeine, and the combination between gTNPs and EGCG-caffeine complexes weakened the stability of gTNPs resulting from reduction in electrostatic repulsion. PRACTICAL APPLICATION: Tea is a popular beverage all over the world. This research revealed the mechanism of green tea nanoparticles aggregation and laid a theoretical foundation for the regulation of tea cream formation in tea beverage.
期刊：
Journal of Food Measurement and Characterization,2023年17(2):1703-1713 ISSN：2193-4126
通讯作者：
Zhao Qin<&wdkj&>Xue-De Wang
作者机构：
[Wang, Shou-Tao; Qin, Zhao; Dan, Ya-Qian; Liu, Hua-Min; Lv, Ting-Ting; Ma, Yu-Xiang; Zhang, Chen-Xia; Wang, Xue-De] Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Peoples R China.;[Wang, Shou-Tao; Qin, Zhao; Liu, Hua-Min; Lv, Ting-Ting; Ma, Yu-Xiang; Zhang, Chen-Xia; Wang, Xue-De] Henan Univ Technol, Inst Special Oilseed Proc & Technol, Zhengzhou 450001, Peoples R China.;[He, Jing-Ren] Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[He, Jing-Ren] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.
通讯机构：
[Zhao Qin; Xue-De Wang] C;College of Food Science and Technology, Henan University of Technology, Zhengzhou, China<&wdkj&>Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China<&wdkj&>College of Food Science and Technology, Henan University of Technology, Zhengzhou, China<&wdkj&>Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
摘要：
Subcritical water-ethanol extraction (SWE) was performed to extract proanthocyanidins (PAs) from Chinese quince fruits. The extraction parameters (temperature, time, liquid-solid ratio) were optimized using response surface methodology (RSM), based on single-factor experiments. The optimal SWE conditions were: temperature, 135 degrees C; time, 31 min; liquid solid ratio, 32 mL/g. The maximum PAs obtained were 22.36 +/- 0.35 mg PB2/g DW, which matched predicted values. In the analysis of PAs, 7 compounds were identified: catechin, epicatechin, epicatechin gallate, epigallocatechin-3-gallate, and proanthocyanidins dimers, trimers and tetramers. Structurally, these PAs contained substantial procyanidin (PC) but little prodelphinidin (PD). The findings revealed that SWE yielded more total PA than the conventional method extraction (CME). Furthermore, compared with CME PAs, PAs obtained by SWE showed higher radical scavenging capacities (IC50: 139.32 mu g/mL for DPPH; IC50: 113.11 mu g/mL for ABTS) and stronger alpha-amylase inhibition (IC50: 88.29 mu g/mL). These results indicate that SWE is an efficient method for the separation of PAs from Chinese quince. Chinese quince PAs represent a potentially valuable resource for use in functional foods and nutraceuticals.
作者：
Ye, Yuanyuan;He, Jiangling;He, Zhijun;Zhang, Na;Liu, Xiaoqing;...
期刊：
Foods,2023年12(6):1339- ISSN：2304-8158
通讯作者：
Cai, J.;He, J.
作者机构：
[He, Jiangling; Cheng, Shuiyuan; Zhou, Jiaojiao; He, Zhijun; Zhang, Na; Ye, Yuanyuan; Liu, Xiaoqing] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Cai, Jie; Ye, Yuanyuan; Liu, Xiaoqing] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[He, Zhijun] Shenzhen Univ, Coll Life Sci & Oceanog, Shenzhen Key Lab Marine Biotechnol & Ecol, Shenzhen 518055, Peoples R China.;[Cai, Jie] Hubei Key Lab Nutr Qual & Safety Agro Prod, Wuhan 430064, Peoples R China.
通讯机构：
[Jie Cai] K;[Jiangling He] A;Authors to whom correspondence should be addressed.<&wdkj&>National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>Hubei Key Laboratory of Nutritional Quality and Safety of Agro Products, Wuhan 430064, China
通讯机构：
[Yi, Y ] W;[Yi, Y; Wang, LM ] H;Wuhan Polytech Univ, Sch Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;Hubei Ind Technol Res Inst Jingchu Special Foods, Jingzhou 434000, Peoples R China.
关键词：
Lotus root extract;Kinetic model;Multiple linear regression model;Antioxidant activity;Cytotoxicity
摘要：
Lotus root is the most consumed aquatic vegetable in China. Both the actual boiling of lotus root and the simulated boiling of its extract were performed at different conditions to explore the development of non-enzymatic browning and the loss of reducing sugars, free amino acids, total free phenols and ascorbic acid. The kinetic parameters of zero-order and first-order models indicated that both browning degree and nutrient loss had a positive correlation with boiling time, temperature and pH value. Moreover, nutrient contents and boiling conditions were adopted as independent variables to establish the multiple linear regression model of browning degree (P < 0.001), which confirmed that reducing sugars and total phenols principally contributed to the browning (P < 0.01), through caramelization and phenol oxidation. With the addition of baking soda (pH 8), 100 degrees C boiling decreased the DPPH radical scavenging capacity and ferric reducing antioxidant power of lotus root extract by 62.96% and 58.51%, respectively. Furthermore, 120 degrees C boiling probably induced the formation of browning products, which possessed cytotoxicity against HepG2 and L02 cells. A short boiling time, as well as an acidic condition induced by added vinegar, is recommended for cooking and processing of lotus root in consideration of nutrition and health.
通讯机构：
[Zhang, YP ] W;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.
关键词：
Rice bran protein particle;Transglutaminase;Interfacial behavior;Molecular structure;Pickering foam
摘要：
The improvement of rice bran protein (RBP) foaming properties by continuous Transglutaminase (TGase) enzymatic cross-linking was studied and the related mechanism was analyzed. Under the conditions of enzyme addition of 0.5 kat/kg of protein and 3 h of enzyme crosslinking time, the foam capacity value and foam volume ratio of BPR were increased to 375% and 79.45% respectively and the liquid drainage rate of RBP samples foam system was decreased. Particle size distribution, zeta potential and surface hydrophobicity indicated that TGase treatment has changed the surface properties and aggregation state of RBP affecting the adsorption of TGase treated RBP on the interface. Meanwhile circular dichroism and intrinsic fluorescence suggested that TGase treatment made the tertiary structure of RBP aggregation more compact. The behavior of the air-water interface revealed that compared to native RBP, TGase cross-linked RBP exhibited a faster and more complex adsorption process, and a higher surface dilatational modulus. Enzyme cross-linked RBP particles mainly stabilized the interfacial membrane by Pickering mechanism, and TGase could catalyze cross-linking of RBP at the interface to enhance the elastic modulus of the interface. This study provides theoretical support for application of protein particles prepared by TGase enzymatic cross-linking in foamed foods.
摘要：
Genetically modified (GM) technology is of great significance for increasing crop production, protecting biodiversity, and reducing environmental pollution. However, with the frequent occurrence of safety events regarding GM foods, more and more disputes have arisen over the potential safety of transgenic technology. It is particularly necessary to find a fast and accurate method for transgenic product identification. In this research, mid-infrared spectroscopy, coupled with chemometric methods, was applied to discriminate GM maize from its non-GM parent. A total of 120 GM maize and 120 non-GM maize samples were prepared, and the spectral information in the range of 400-4000 cm(-1) was collected. After acquiring the spectra, wavelet transform (WT) was used to preprocess the data, and k-means was carried out to split all samples into calibration and prediction sets in the ratio of 2:1. Principal component analysis (PCA) was then conducted to qualitatively distinguish the two types of samples, and an apparent cluster was observed. Since the full spectrum covered a large amount of data and redundant information, we adopted the successive projections algorithm (SPA) to select optimal wavelengths for further analysis. Chemometrics, including partial least squares-discriminant analysis (PLS-DA), the k-nearest neighbor algorithm (KNN), and the extreme learning machine (ELM), were performed to establish classification models based on full spectra and optimal wavelengths. The overall results indicated that ELM models based on full spectra and optimal spectra showed better accuracy and reliability, with a 100% recognition rate in the calibration set and a 98.75% recognition rate in the prediction set. It has been confirmed that mid-infrared spectroscopy, combined with chemometric methods, can be a novel approach to identify transgenic maize.
摘要：
This study evaluated the changes in phenolic and reactive oxygen species metabolism, and microbial diversity in fresh-cut lotus roots following ethanol treatment to elucidate the potential mechanisms of ethanol in controlling microbial growth and browning. Activity suppression and gene expression downregulation of phenylalanine ammonia-lyase, polyphenol oxidase, and peroxidase took place with ethanol treatment, resulting in the decreased accumulation of total phenols and soluble quinones. The total phenol and soluble quinone contents of ethanol-treated slices were 12.63% and 30.22% lower than those in the control group, respectively, after 12 d of storage. Ethanol treatment changed the level of eleven individual phenols, two of which were associated with antioxidant ability. Besides, the ethanol-treated slices exhibited the reduced production of reactive oxygen species, increased activities of superoxide dismutase and catalase, improved ascorbic acid contents and 1,1-Diphenyl-2-picrylhydrazyl scavenging rate, and the upregulated transcriptional levels of NnGR and NnGST. Moreover, the integrated transcriptomic and metabolomic analyses show the biosynthesis of syringin (an anti-oxidant in various medicinal plants) might be stimulated by ethanol treatment. Ethanol treatment inhibited the abundance of Pantoea, Pseudomonas, Tolumonas and Stenotrophomonas. These findings suggested ethanol treat-ment is a simple and potential technology for preserving the quality and antioxidant ability of fresh-cut products.
期刊：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023年71(1):825-835 ISSN：0021-8561
通讯作者：
Zhiyong Gong
作者机构：
[Liu, Yan; Zhou, Mengxin; Gong, Zhiyong; Wang, Hong; Wu, Yongning; Liu, PinPin; Wang, Qiao; Zhao, Fang; Chen, Mengyuan; Yu, QingQing; Liu, Xin; Wu, Kejia] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Chinese Minist Educ, Wuhan 430023, Hubei, Peoples R China.;[Wu, Yongning] Chinese Acad Med Sci, China Natl Ctr Food Safety Risk Assessment, NHC Key Lab Food Safety Risk Assessment, Food Safety Res Unit 2019RU014, Beijing 100021, Peoples R China.
通讯机构：
[Zhiyong Gong] K;Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan430023, Hubei, People’s Republic of China
关键词：
Crayfish;Per- and polyfluoroalkyl substances;Risk assessment;UPLC-MS/MS;exposure
摘要：
Per- and polyfluoroalkyl substances (PFASs) are a novel class of emerging persistent organic pollutants (POPs) owing to their environmental persistence and bioaccumulation. Red swamp crayfish is a major source of exposure to PFASs, while the dietary intake of PFASs from crayfish is still unclear. We investigated the concentrations of PFASs in 130 batches of crayfish and 100 environmental samples from Middle and Lower Reaches of the Yangtze River Delta. Seven Perfluoroalkyl carboxylic acids (PFCAs), 3 Perfluoroalkyl sulfonates (PFSAs), and 6:2 Cl-PFESA were analyzed by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Meanwhile, PFASs exposure levels were examined concretely in four tissues of crayfish and different circulation links. The average daily intake (ADI) risk model was used to evaluate the human health risk of consuming crayfish and suggested that the risk of PFASs exposure is at a low level.
通讯机构：
[Huang Dai; Xiaodan Liu] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China<&wdkj&>Food Safety Research Center, Key Research Institute of Humanities and Social Sciences of Hubei Province, Wuhan 430023, China<&wdkj&>College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
关键词：
Curcumin;UiO-66(Zr);Electrochemical sensor;Methyl parathion;Vegetables and fruits
摘要：
As a typical organophosphorus pesticide, the widespread abuse of methyl parathion (MP) has seriously threat-ened the environment and human health. To realize the sensitive detection of MP, an electrochemical sensor based on Metal-Organic Framework UiO-66(Zr) loaded curcumin(CCM) was designed. UiO-66 with high porosity for adsorption property and CCM with unique electrochemical activity conspired to improve the sensitivity of the electrochemical sensor. The result indicated that the CCM/UiO-66 electrode was well fabricated and exhibited an enhanced electrochemical response to MP. Under optimal conditions, the CCM/UiO-66 electrode extended a wide linear range from 20 ng mL-1 to 20000 ng mL-1 and a low limit of detection of 0.98 ng mL-1. The fabricated electrode also showed excellent reproducibility and stability. Additionally, the electrode demonstrated outstanding sensing capabilities in the electrochemical detection of MP in vegetables and fruits samples.
摘要：
In the work, zein-yeast carboxymethyl glucan (ZY) particles were fabricated by a novel ultrasonic assisted anti-solvent precipitation (ASP) method, which was a good delivery system for resveratrol. The particle size and zeta-potential of ZY samples were detected by Zetasizer Pro analyzer, they gradually increased as the mass ratio of zein and yeast carboxymethyl glucan (YCG) changed from 10:1 to 10:5. The intermolecular interactions were investigated by zeta-potentiometric analyzer, Fourier transform infrared spectroscopy and fluorescence spectroscopy. Electrostatic interaction, hydrogen bonding and hydrophobic effects between zein and YCG molecules were identified as the main driving forces in the formation of ZY particles. The optimized ZY (10:3) binary particles were used as delivery system for encapsulating and protecting resveratrol. They had high encapsulation efficiency (85.4%) and loading capacity (6.1%), and increased the retention rate of resveratrol by 2.10 and 1.21 folds after exposure to light and heat conditions, effectively protect resveratrol against light and thermal degradation. These particles also delayed the release of resveratrol in simulated gastrointestinal digestion, which might improve its oral bioavailability. In conclusion, ZY binary particles could be regarded as a useful and promising delivery vehicle, which might contribute to the application of hydrophobic bioactive ingredients in functional foods.
摘要：
Inulin exhibits the abilities to increase the survival rate of yeast in frozen dough during the storage time and improve the quality of the bread prepared therefrom. Summary Effects of inulin on yeast in frozen dough and bread prepared from the frozen dough were examined in this study. The number of hydrogen bonds increased accordingly and both short‐chain and long‐chain inulin in the dough could combine with more water and reduce water migration. And both these inulin types improved the survival rate and fermentability of yeast. Inulin addition to dough frozen for 4 weeks increased yeast survival by 32–36.6% compared with doughs lacking inulin. The fermentation ability in doughs stored with short‐chain inulin was greater than those stored with long‐chain inulin although these compounds significantly increased the specific volume, improved the slice structure and reduced bread hardness. The quality improvement using short‐chain inulin was significantly better than that of long‐chain inulin. Therefore, our results demonstrated that the addition of inulin could effectively reduce the damage to yeast cells and improve the quality of frozen dough and bread.
通讯机构：
[Gang Liu] S;Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, People's Republic of China<&wdkj&>College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
关键词：
Curcumin;Cyanidin-3-glucoside;Glycosylation;Physicochemical stability;Pickering emulsion;Short-chain inulin;Whey protein isolate
摘要：
Protein-polysaccharide-polyphenol delivery systems function as a promising tool to deliver bioactive ingredients aiming to improve their solubility and bioavailability. In this study, whey protein isolate (WPI), short-chain inulin (SCI), and cyanidin-3-glucoside (C3G) were first used to stabilize Pickering emulsions. The physicochemical properties and stability of curcumin encapsulated or not in Pickering emulsions were explored. Results showed that glycosylation and C3G reduced surface and interfacial tension on protein surfaces and inhibited the aggregation of emulsion droplets, thereby reducing the emulsion's particle size. WPI-SCI/C3G stabilized Pickering emulsion had the best stability. The CLSM results showed that the WPI-SCI and WPI-SCI/C3G stabilized emulsions were uniformly dispersed, suggesting that glycosylation and the interaction between protein and C3G enhanced the adsorption capacity of the interfacial protein and improved the stability of the Pickering emulsion. The retention rates of curcumin-loaded WPI-SCI- (67.34%) and WPI-SCI/C3G- (77.07%) stabilized Pickering emulsions on day 8 of storage were higher than those in WPI- (33.97%) and WPI/C3G- (37.02%) stabilized emulsions, and the degradation half-life was also extended from 7days to >15days. These findings provide a theoretical basis for the application of WPI Pickering emulsion and indicate a useful means for the delivery of bioactive components.
