关键词：
Digestibility;emulsion/foam;oil/air-water interface;pH shifting;physical field modification;plant protein
摘要：
The application of plant proteins in food systems is largely hindered by their poor foaming or emulsifying properties and low digestibility compared with animal proteins, especially due to the aggregate state with tightly folded structure, slowly adsorbing at the interfaces, generating films with lower mechanical properties, and exposing less cutting sites. Physical fields and pH shifting have certain synergistic effects to efficiently tune the structure and redesign the interfacial layer of plant proteins, further enhancing their foaming or emulsifying properties. The improvement mechanisms mainly include: i) Aggregated plant proteins are depolymerized to form small protein particles and flexible structure is more easily exposed by combination treatment; ii) Particles with appropriate surface properties are quickly adsorbed to the interfacial layer, and then unfolded and rearranged to generate a tightly packed stiff interfacial layer to enhance bubble and emulsion stability; and iii) The unfolding and rearrangement of protein structure at the interface may result in the exposure of more cutting sites of digestive enzymes. This review summarizes the latest research progress on the structural changes, interfacial behaviors, and digestion properties of plant proteins under combined treatment, and elucidates the future development of these modification technologies for plant proteins in the food industry.
期刊：
FOODBORNE PATHOGENS AND DISEASE,2023年20(4):149-157 ISSN：1535-3141
通讯作者：
Zhou, M.;Wang, H.
作者机构：
[Wang, Huajuan; Zhou, Min; Hou, Wenfu; Liu, Wenting; Hao, Lulu] Wuhan Polytech Univ, Sch Food Sci & Engn, 68 Xuefu South Rd, Wuhan 430024, Peoples R China.;[Wang, Hongxun; Xia, Hai] Wuhan Polytech Univ, Sch Life Sci & Technol, 68 Xuefu South Rd, Wuhan 430024, Peoples R China.
通讯机构：
[Hongxun Wang; Min Zhou] S;School of Food Science and Engineering and Wuhan Polytechnic University, Wuhan, China.<&wdkj&>School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, China.
作者机构：
[Cheng, Shuiyuan; He, Yi; Zhu, Lisha; Dong, Xingxing; Long, Pengcheng; Lai, Huafa; He, Jingren] 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.;[Liu, Gang; He, Yi; Zhu, Lisha; Lai, Huafa; Xu, Suyin; He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod,Minist E, Wuhan 430023, Peoples R China.;[Shao, Yanchun] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;[Wang, Liling] Tarim Univ, Coll Life Sci, Alar 843300, Peoples R China.
通讯机构：
[Yi He] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&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&>Author to whom correspondence should be addressed.
关键词：
Monascus red pigments;liposomes;morphological characteristics;stability;anticancer activity
期刊：
Sustainable Chemistry and Pharmacy,2023年31:100903 ISSN：2352-5541
通讯作者：
Jing Du
作者机构：
[Zhang, Wei-nong; He, Jun-Bo; Wei, Shan-shan; Du, Jing; Zhang, Hai-long; Wang, Zhi-xian] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.;[Zhang, Wei-nong; He, Jun-Bo; Du, Jing; Zhang, Hai-long] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Zhang, Wei-nong; He, Jun-Bo; Du, Jing; Zhang, Hai-long] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Liu, Xiao-qiong] Yunnan Dehong Inst Trop Agr Sci, Dehong 678600, Peoples R China.
通讯机构：
[Jing Du] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
摘要：
As a promising source of diesel, non-edible oil derived from phytomass is an attractive option for biodiesel production and has attracted more and more attentions due to its numerous advantages. Trichosanthes kirilowii Maxim seed is one such promising, un-explored and un-edible oil feedstock for biodiesel, which stores high content of oil. To evaluate the possibility of T. kirilowii seeds kernel oil (TKSO) as feedstock of biodiesel, the optimum conditions of ultrasonic-assisted extraction TKSO and physicochemical properties of TKSO and TKSO biodiesel were investigated. The results exhibited that under optimum extraction conditions, TKSO yield (51.62%) was closed to the oil content of T.kirilowii seeds kernel (54.23%). TKSO mainly contained six types of fatty acids, including two saturated fatty acids (12.17%) and four unsaturated fatty acids (87.83%). The physicochemical properties of TKSO biodiesel including cold filter plugging point, pour point, flash point, calorific value, sulphur content and kinematic viscosity were in agreement with biodiesel standards (GB/T 25199-2017 and ASTM standard). Therefore, ultrasonic-assisted extraction was an effective method for TKSO, which as an alternate green resource had the potential application in biodiesel production. This research provided a basis for selecting suitable non-edible oil extraction methods and non-edible oil feedstocks for biodiesel production.
摘要：
This study investigated the effects of different reducing sugars (glucose, fructose, and maltose) on quality and flavor during the enzymatic preparation of fragrant rapeseed oils (FROs) through Maillard reaction. The FROs was determined using sensory and physiochemical analyses. The fructose group had a reasonable fatty acid composition, lower acid value (1.28 mg/g), peroxide value (0.12 g/100g), moisture (0.08%), and benzo(a) pyrene content (1.43 mu g/kg); higher total tocopherol content (597.78 mg/kg), sterol content (790.00 mg/kg), and sensory evaluation score (3.81 score); a sweeter nutty/toasted flavor and a weaker spicy flavor. The flavor was attributed to the presence of furfural, a sweet-tasting compound, and the nitrile content, which was responsible for the spicy flavor, was lower than that of traditional FROs, resulting in weaker spiciness. Overall, the results suggest that fructose is the best reducing sugar for enzymatic preparation of FROs, providing key directives for the industrial production of FROs.
通讯机构：
[Hao-Long Zeng] D;Department of Laboratory Medicine, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
摘要：
Iron metabolism is considered to play the principal role in sepsis, but the key iron metabolism-related genetic signatures are unclear. In this study, we analyzed and identified the genetic signatures related to the iron-metabolism in sepsis by using a bioinformatics analysis of four transcriptomic datasets from the GEO database. A total of 21 differentially expressed iron metabolism-related signatures were identified including 9 transporters, 8 enzymes, and 4 regulatory factors. Among them, lipocalin 2 was found to have the highest diagnostic value as its expression showed significant differences in all the comparisons including sepsis vs healthy controls, sepsis vs non-sepsis diseases, and mild forms vs severe forms of sepsis. Besides, the cytochrome P450 gene CYP1B1 also showed diagnostic values for sepsis from the non-sepsis diseases. The CYP4V2, LTF, and GCLM showed diagnostic values for distinguishing the severe forms from mild forms of sepsis. Our analysis identified 21 sepsis-associated iron metabolism-related genetic signatures, which may represent diagnostic and therapeutic biomarkers of sepsis, and will improve our understanding of the molecular mechanism underlying the occurrence of sepsis.
关键词：
Batter characteristics;Batter-breaded fish nuggets;Deep-fat frying;Hydrocolloids;Oil penetration and distribution;Water state
摘要：
To investigate the effect of hydrocolloids on oil penetration and distribution in fried batter-breaded fish nuggets (BBFNs), sodium carboxymethyl cellulose (CMC-Na), guar gum (GG), and xanthan gum (XG) were individually blended (0.2 or 0.3%, w/w) into the mixture (1:1, w/w) of wheat gluten (WG) and wheat starch (WS) to form batters. The moisture absorption capacity of XG was found to be the highest, followed by CMC-Na, GG, WG, and WS. Hydrocolloids increased the batter viscosity, shear modulus, WS gelatinization and WG denaturation temperatures, BBFNs pick-up, thermogravimetry temperature, and the bound water content in crust. This trend was opposite with enthalpy change (& UDelta;H) during starch gelatinization and protein denaturation, both of which lessened pores and cracks, leading to an inhibition of oil penetration into fried BBFNs. Of the three hydrocolloids, XG exhibited the greatest effect, followed by CMC-Na and GG. Therefore, XG was suitable for reducing fat content of fried BBFNs. Overall, the hydrophilic and thickening capabilities of the three studied hydrocolloids and their interactions with WS and WG altered the batter characteristics and reinforced the thermal stability of the crust, thereby reducing oil penetration and distribution in deep-fried BBFNs. This work will not only provide new ideas to clarify oil penetration based on hydrocolloids for fried BBFNs, but also provide scientific instructions for the large-scale production of low-fat fried batter-breaded foods.
摘要：
The incidence of hyperuricemia is on the rise in China, primarily due to dietary habits. However, limited data exists regarding dietary purine intake in the country. This study aimed to estimate the daily dietary purine intake among Chinese residents from 2014 to 2021 and evaluate the temporal trend using joinpoint regression analysis. The analysis revealed an annual percentage change (APC) of 0.8% (95% CI: 0.1-1.5%) in dietary purine intake prior to the joinpoint (2014-2019). Following the joinpoint (2019-2021), the APC significantly increased to 6.5% (95% CI: 3.3-9.8%), indicating a noteworthy upward trend (p = 0.045). Furthermore, the average daily purine intake varied significantly among different regions of China, with the southern region showing the highest dietary intake of purines. Considering the diverse contributions of various food sources to dietary purine intake, it was observed that meat consumption had the greatest impact, accounting for 36.2% of purine intake, followed by cereals consumption (25.3%) and vegetables and edible fungi (24.2%). These findings hold significance for dietary intervention and management strategies aimed at reducing purine intake among the population.
摘要：
This study investigated the effect of 0.8% (m/v) kojic acid treatment on changes in the microstructure and myofibrillar protein of duck meat covered with oxygen-permeable polyvinylchloride (PVC) film (9 +/- 0.5 mu M) during superchilled storage (-1.65 +/- 0.5 degrees C). The superchilled samples exhibited wider gaps between muscle fibers at 5 weeks storage compared with kojic acid-treated groups. Based on the variation of water status, the water-holding capacity decreased significantly (p < 0.05), and bound water and immobilized water were gradually converted into free water during superchilled storage. For kojic acid-treated samples, however, no major changes were observed with respect to muscle structure, water status, and protein degradation at 6 weeks. The 0.8% (m/v) kojic acid treatment increased the water-holding capacity, reduced carbonyl content and protein degradation, and decreased the alpha-helix contents loss of myofibrillar proteins. Kojic acid treatment effectively protected myofibrillar protein structure from being destroyed during superchilled storage, suggesting that this method was a good way to reduce protein oxidation and prolonged its shelf life.
作者：
An, Jiejie;Liu, Mingzhu;Din, Zia-ud;Xie, Fang*;Cai, Jie
期刊：
International Journal of Biological Macromolecules,2023年248:126180 ISSN：0141-8130
通讯作者：
Xie, Fang;Cai, J
作者机构：
[Cai, Jie; An, Jiejie; Liu, Mingzhu; Xie, Fang; Xie, F] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Wuhan 430023, Peoples R China.;[Cai, Jie] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Din, Zia-ud] Women Univ Swabi, Dept Food Sci & Nutr, Swabi 23430, Khyber Pakhtunk, Pakistan.
通讯机构：
[Cai, J ; Xie, F] W;Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Wuhan 430023, Peoples R China.
作者机构：
[Jia, Jilai; Zhou, Jiaojiao; Cai, Jie; Zhu, Weijia; Zhou, JJ; Xie, Fang] 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.;[Jia, Jilai; Zhou, Jiaojiao; Cai, Jie; Zhu, Weijia; Zhou, JJ] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[Du, Xiaoping] Minist Agr & Rural Affairs, Key Lab Se Enriched Prod Dev & Qual Control, Ankang R&D Ctr Se Enriched Prod, Ankang 725000, Shaanxi, Peoples R China.;[Din, Zia-ud] Women Univ Swabi, Dept Food Sci & Nutr, Swabi 23430, Khyber Pakhtunk, Pakistan.
通讯机构：
[Cai, J ; Zhou, JJ] W;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.;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.
摘要：
Due to their high toxicity and ongoing bioaccumulation, mercury ions (Hg(2+)) can cause significant harm to both the environment and human health. Therefore, rapid, accurate, and selective methods for Hg(2+) detection are highly desirable. Herein, we present a simple method for depositing platinum nanoparticles (PtNPs) on graphene oxide (GO) to obtain graphene oxide-PtNPs (GO-PtNPs). The fabricated GO-PtNPs exhibit excellent peroxidase-like activity and high stability. Further, the GO-PtNPs nanozymes preferentially reduced Hg(2+), thereby inhibiting the catalytic activity. By monitoring the color change in the chromogenic substrate, Hg(2+) can be detected within 15 min. With a detection limit of 88.3 pM, the GO-PtNPs system may be employed to detect Hg(2+) in a linear range of 0.1 nM to 10 μM. The simplicity and low cost of the proposed approach as well as its applicability to complicated samples demonstrate its capacity for mercury sensing in environmental samples.
通讯机构：
[Fei Huang] G;Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China<&wdkj&>Author to whom correspondence should be addressed.
摘要：
Abstract The aim of this study was to make a sensory scientific and chemical characterization of flavor profiles of Zhenjiang aromatic vinegar (ZAV) from different grades, and to investigate their potential correlation for evaluating the effects of chemical components on sensory perception. The quantitative descriptive analysis (QDA) was combined with temporal dominance of sensations (TDS) to assess the sensory properties of different grades of ZAV. The grades of ZAV were best differentiated by pungent (p < .001), almond (p < .001), burnt (p < .001), sour (p < .001), bitter (p < .001), and salty perception (p < .001). TDS showed ZAV of five grades differed in the combination of dominant sensory attributes. Both QDA and TDS differentiated the ZAV samples of different grades. Multiple factor analysis (MFA) of QDA, aroma, and physicochemical data showed these data set were well correlated, which contributed to the identification the chemical drivers of sensory attributes. Practical Applications Zhenjiang aromatic vinegar (ZAV) is a highly appreciated product all over the world due to its unique and pleasant flavor sensory properties. The combined use of QDA and TDS permitted the identification and quantitative description of flavor profiles for ZAV from different grades while providing additional information during the consumption of ZAV, which has proved to be more beneficial than each just on its own. In addition, the key flavor substances that influence the sensory attributes were found out by analyzing the variables correlations and product spaces though MFA, thus it is help to strengthen the flavor quality control in the ZAV products. Taken overall, this work provides a reference for the measurement of flavor profiles of ZAV related products and evaluation the internal chemical components affecting sensory attributes.
摘要：
Growing toxicologic evidence suggests that emerging perfluoroalkylsubstances (PFASs), like chlorinated polyfluoroalkyl ether sulfonate(Cl-PFESA), may be as toxic or more toxic than perfluorooctanesulfonate(PFOS) and perfluorooctanoic acid (PFOA). However, further investigationsare needed in terms of the human health risk assessment. This studyexamined the effects of emerging and legacy PFAS exposure on newbornthyroid homeostasis and compared the thyroid disruption caused by6:2 Cl-PFESA and PFOS using a benchmark dose approach. The healtheffects of mixture and individual exposure were estimated using thepartial least-squares (PLS) model and linear regression, respectively.A Bayesian benchmark dose (BMD) analysis determined the BMD valuefor adverse effect comparison between 6:2 Cl-PFESA and PFOS. The median(interquartile range) concentrations of 6:2 Cl-PFESA (0.573 [0.351-0.872]ng/mL), PFOS (0.674 [0.462-1.007] ng/mL), and PFOA (1.457 [1.034,2.405] ng/mL) were found to be similar. The PLS model ranked the PFASvariables' importance in projection (VIP) scores as follows:6:2 Cl-PFESA > PFOS > PFOA. Linear regression showed that 6:2Cl-PFESAhad a positive association with free triiodothyronine (FT3, P = 0.006) and triiodothyronine (T3, P =0.014), while PFOS had a marginally significant positive associationwith FT3 alone (P = 0.042). The BMD analysis indicatedthat the estimated BMD10 for 6:2 Cl-PFESA (1.01 ng/mL)was lower than that for PFOS (1.66 ng/mL) in relation to a 10% increasein FT3. These findings suggest that 6:2 Cl-PFESA, an alternative toPFOS, has a more pronounced impact on newborns' thyroid homeostasiscompared to PFOS and other legacy PFASs. Thyroid disruption comparison between emerging and legacyPFASs under human health risk assessment.
通讯机构：
[Min Fang] I;Institute of Food Science and EngineeringInstitute of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China<&wdkj&>Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
摘要：
Abstract There are more and more studies on the detection method of 3‐chloro‐1,2‐propanediol fatty acid esters (3‐MCPD esters) at present, by comparing these methods for the determination of 3‐MCPD esters. Indirect methods, which determine total amount of 3‐MCPD after hydrolysis of the esters, have an advantage over direct methods. The existing indirect methods, however, may yield unreliable results or require long hours of alkaline methanolysis. In contrast, the indirect enzymatic hydrolysis method has mild conditions and more accurate results. In this study, we developed a reliable and rapid indirect method for determination of 3‐MCPD esters. 3‐MCPD esters were enzymolysis to 3‐MCPD by indirect enzymatic hydrolysis method, and the conditions of enzymatic hydrolysis were optimized, the content of 3‐MCPD after enzymatic hydrolysis was detected by gas chromatography–mass spectrometry (GC–MS) and the yield was calculated. Finally, the optimum conditions for enzymatic hydrolysis of 3‐MCPD esters were determined. According to the optimal enzymatic hydrolysis condition, the contents of 3‐MCPD esters in four food oils were determined. The method is simple and sensitive and can meet the requirement of 3‐MCPD esters detection in general oils.
摘要：
In this study, a nutritious, healthy Chongqing hotpot oil with excellent flavor was blended while considering nutrition, flavor, and health aspects. Four blended hotpot oils prepared from fragrant rapeseed, palm, sesame, and chicken oils were analyzed to determine their physicochemical properties, antioxidant capacities, levels of harmful substances, and nutritional compositions, and their sensory qualities were evaluated. Principal component analysis was performed to identify the best hotpot oil (10% chicken oil + 20% palm oil + 10% sesame oil + 60% fragrant rapeseed oil), which exhibited good antioxidant capacity (Oxidation Stability Index: 7.95 h; 2,2-diphenyl-1-picrylhydrazyl: 168.6 mu mol/kg, 2,2 '-azinobis-(3-ethylbenzothiazoline-6-sulfonate): 116.7 mu mol/kg, and ferric-reducing/antioxidant power: 63.9 mu mol/kg), a high sensory score (7.7/10), stable physicochemical properties (acid value: 0.27 mg/g and peroxide value: 0.01 g/100 g), and high tocopherol (54.22%), and phytosterol retention (98.52%) after boiling for 8 h. Although the 3,4-benzopyrene content of this hotpot oil exceeded the EU standard after boiling for 7 h, the increase in the amount of harmful substances was the lowest.
摘要：
This study compared the effect of five different adsorbents (activated clay, activated carbon, attapulgite clay, bentonite, diatomite) on the levels of nutrients, harmful substance retention, and decolorization in rice bran oil. Among the adsorbents tested, activated carbon displayed the highest decolorization efficiency (82.90%) and adsorption effect on 3,4-benzopyrene (BaP, 89.53%) and 3-monochloropropane-1,2-diol ester (41.55%), whereas activated clay had the highest oryzanol retention percentages (85.98%) and affordability. Activated carbon and activated clay were therefore selected as composite decolorizing agents. Based on single-factor and Box-Behnken response surface tests, the optimal conditions for decolorization efficiency (97.08%), oryzanol retention (89.62%), sterol retention (90.16%), vitamin E retention (79.91%), and benzo(a)pyrene adsorption percentages (95.98%) were determined to be achieved by using a 5% (w/w) composite decolorant (activated clay:activated carbon=5:1), at a temperature of 116celcius, with an incubation time of 33 min. This study provides evidence to support the efficacy of compound decolorants, which may have practical use in large-scale industrial applications of edible oil decolorization during refinement.
通讯机构：
[Wu, Y; Wang, XD ] W;Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Peoples R China.;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan, Peoples R China.
关键词：
Introduction;Materials and Methods;Results;Discussion;Conclusion;Abstract;Data Availability;Additional Points;Ethical Approval;Consent;Disclosure;Conflicts of Interests;Authors’ Contributions;Funding Statement;Acknowledgements;Acknowledgments;Supplementary Materials;Reference;Dataset Description;Dataset Files;Abstract;Introduction;Introduction and Materials;Introduction and Methods;Materials;Materials and Methods;Methods;Results;Discussion;Results and Discussion;Discussion and Conclusion;Results and Conclusion;Conclusion;Conclusions;Data Availability;Additional Points;Ethical Approval;Consent;Disclosure;Conflicts of Interest;Authors’ Contributions;Funding Statement;Acknowledgements;Supplementary Materials;References;Appendix;Abbreviations;Preliminaries;Introduction and Preliminaries;Notation;Proof of Theorem;Proofs;Analysis of Results;Examples;Numerical Example;Applications;Numerical Simulation;Model;Model Formulation;Systematic Palaeontology;Nomenclatural Acts;Taxonomic Implications;Experimental;Synthesis;Overview;Characterization;Background;Experimental;Theories;Calculations;Model Verification;Model Implementation;Geographic location;Study Area;Geological setting;Data Collection;Field Testing;Data and Sampling;Dataset;Literature Review;Related Works;Related Work;System Model;Methods and Data;Experimental Results;Results and Analysis;Evaluation;Implementation;Case Presentation;Case Report;Search Terms;Case Description;Case Series;Background;Limitations;Additional Points;Case;Case 1;Case 2 etc.;Concern Details;Retraction Details;Copyright;Related Articles
摘要：
The present study sought to evaluate the effects and mechanisms of mannitol and xylitol on the regeneration of spicy wheat gluten sticks (SWGSs) through texture profile analysis (TPA), Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and low-field nuclear magnetic resonance (LF-NMR). The rate constant of crystallization and the relative degree of crystallinity of SWGS substantially reduced with polyols addition after 4 weeks of storage at 4 degrees C. The peaks near 3385 cm-1 and 1081 cm-1 in FTIR of SWGS became wider with the addition of mannitol and xylitol, indicating that mannitol and xylitol formed hydrogen bonds by binding to wheat starch. The DSC experiment results showed that the addition of mannitol and xylitol could reduce the Tp and Delta H of SWGS powder effectively under different storage times. The NMR results showed that the water in SWGS was mainly immobile water, and the addition of mannitol and xylitol could increase the content of bound water and immobile water in SWGS and reduce the water migration. These results provided deeper insights into the action mechanism of mannitol and xylitol in delaying the quality change of starch products during storage, thereby providing a reference for inhibiting SWGS regeneration. Therefore, it could be inferred that improving the quality of SWGS by adding polyol might have significant application prospects in the food industry.
