作者机构：
[Qin Chen; Shun Wang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, P. R. China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, P. R. China;[Li Xiang] Three Gorges Public Inspection and Testing Centre, Yichang 443000, PR. China;[Jian Zhou; Wangyang Shen; Xiwu Jia] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, P. R. China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, P. R. China
摘要：
Monascus pigments (MPs) have been increasingly popular due to their natural color and bioactive properties, including anti-inflammatory and anticancer effects. In this study, the antioxidant capacities of the four MPs monomers -ankaflavin (AK), monacorubrin (MB), monacin (MS), and rubropunctamine (RP) - were systematically evaluated using chemical assays. MB exhibited the most potent antioxidant activity. At a concentration of 0.50 mg/mL, MB demonstrated a DPPH radical scavenging rate of 56.14 ± 0.90% and a total antioxidant capacity of 2.16 ± 0.01 μmol/L, equivalent to 390.69 ± 6.70 μM TE/g and 195.50 ± 1.00 μM TE/g, respectively. Furthermore, at 0.25 mg/mL, MB showed an ABTS·+ radical scavenging efficiency of 60.44 ± 0.39%, corresponding to an antioxidant activity of 350.50 ± 2.28 μM TE/g. In addition, we conducted the first comprehensive analysis of the interaction mechanisms between red pigment (RP) and orange pigment (MB) with BSA. Multi-spectroscopic techniques combined with molecular docking were employed to investigate the binding interactions between MPs and bovine serum albumin (BSA). Similarly, MB and RP exhibited stronger binding affinity to BSA than AK and MS, suggesting a structure-dependent interaction pattern. This study confirms MPs as effective natural colorants and reveals their BSA interaction mechanisms, supporting the promising application of MPs as natural antioxidants and functional ingredients in the food and health industries.
Monascus pigments (MPs) have been increasingly popular due to their natural color and bioactive properties, including anti-inflammatory and anticancer effects. In this study, the antioxidant capacities of the four MPs monomers -ankaflavin (AK), monacorubrin (MB), monacin (MS), and rubropunctamine (RP) - were systematically evaluated using chemical assays. MB exhibited the most potent antioxidant activity. At a concentration of 0.50 mg/mL, MB demonstrated a DPPH radical scavenging rate of 56.14 ± 0.90% and a total antioxidant capacity of 2.16 ± 0.01 μmol/L, equivalent to 390.69 ± 6.70 μM TE/g and 195.50 ± 1.00 μM TE/g, respectively. Furthermore, at 0.25 mg/mL, MB showed an ABTS·+ radical scavenging efficiency of 60.44 ± 0.39%, corresponding to an antioxidant activity of 350.50 ± 2.28 μM TE/g. In addition, we conducted the first comprehensive analysis of the interaction mechanisms between red pigment (RP) and orange pigment (MB) with BSA. Multi-spectroscopic techniques combined with molecular docking were employed to investigate the binding interactions between MPs and bovine serum albumin (BSA). Similarly, MB and RP exhibited stronger binding affinity to BSA than AK and MS, suggesting a structure-dependent interaction pattern. This study confirms MPs as effective natural colorants and reveals their BSA interaction mechanisms, supporting the promising application of MPs as natural antioxidants and functional ingredients in the food and health industries.
通讯机构：
[Wang, Z ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Hubei, Peoples R China.
关键词：
air flow micro-grinding;properties;wheat bran dietary fiber;wheat starch
摘要：
The effects of wheat bran dietary fiber (WBDF) treated by air flow micro-pulverization on gelatinization, thermal, rheological, structural properties, and in vitro digestion of wheat starch (WS) were investigated. Different particle sizes of WBDF were obtained by conventional knife grinding and airflow micro-grinding. Compared with conventional knife grinding, the particle size of WBDF treated by air flow micro-pulverization decreased, the particle size distribution was concentrated at small particle sizes, the specific surface area increased, and the hydraulic and oil-holding power decreased, which was mainly related to the change of WBDF spatial structure and the increase of solubility. At the same time, the peak viscosity, setback, breakdown, and resistant starch content short-range order degree and relative crystallinity of WS were increased by adding WBDF treated by air flow micro-pulverization, whereas the gelatinization enthalpy value and apparent viscosity were decreased. This indicated that the air micro pulverized WBDF promoted gelatinization and inhibited digestion while reducing the thermal stability of WS, leading to short-term recovery. This study provides a theoretical reference for the production and processing of gluten-containing flour products. PRACTICAL APPLICATION: In this study, the physical and chemical properties and spatial structure of air flow micro pulverized dietary fiber of wheat bran were analyzed, and its effects on the properties of wheat starch were studied. Therefore, this study provides a theoretical basis for the industrial application of gluten-containing flour products.
作者机构：
[Zhou, Jiaojiao; Cai, Jie; Wang, Zhenyu; Lv, Xuqin; Xie, Fang; Wei, Lingfeng; Gui, Yue] 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; Wang, Zhenyu; Lv, Xuqin] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[Din, Zia-ud] Women Univ Swabi, Dept Food Sci & Nutr, Swabi, Khyber Pakhtunk, Pakistan.
通讯机构：
[Cai, J ] 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.
关键词：
Chemical reactions;Dextran;Glycosylation;Microstructure;Selenium;Stability;Electrospraying;Electrostatic spray;Glycation;Maillard reaction;Microcapsules;Performance;Protein isolation;Selenia-enriched peptide;Whey protein isolate;Whey proteins;Peptides
作者机构：
[He, Jiangling; Zhou, Jiaojiao; Cai, Jie; Zhou, JJ; Lv, Xuqin; Xie, Fang; Gui, Yue] 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; Lv, Xuqin] 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：
[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.
摘要：
Ochratoxin A (OTA) is a powerful mycotoxin present in a variety of food products, and its detection is important for human health. Here, a fluorescent aptasensor is reported for sensitive OTA determination. Specifically, the surface of bio-inspired passion fruit-like dendritic mesoporous silica nanospheres-enriched quantum dots (MSNQs-apt) was first modified with the OTA aptamer as the recognition unit and fluorescence emitter, while the aptamer-complementary DNA (MNPs-cDNA) was linked with the magnetic nanoparticles (MNPs) as the separation element. In the range of 2.56 pg/mL to 8 ng/mL, the proposed aptasensor exhibited satisfactory linearity and a detection limit of 1.402 pg/mL. The developed aptasensor achieved recoveries of 90.98–103.20% and 94.33–107.57 % in red wine and wheat flour samples, respectively. By simply replacing the aptamer, this aptasensor can be easily extended to detection of other analytes, suggesting its potential as a universal detection platform for mycotoxins in food products.
Ochratoxin A (OTA) is a powerful mycotoxin present in a variety of food products, and its detection is important for human health. Here, a fluorescent aptasensor is reported for sensitive OTA determination. Specifically, the surface of bio-inspired passion fruit-like dendritic mesoporous silica nanospheres-enriched quantum dots (MSNQs-apt) was first modified with the OTA aptamer as the recognition unit and fluorescence emitter, while the aptamer-complementary DNA (MNPs-cDNA) was linked with the magnetic nanoparticles (MNPs) as the separation element. In the range of 2.56 pg/mL to 8 ng/mL, the proposed aptasensor exhibited satisfactory linearity and a detection limit of 1.402 pg/mL. The developed aptasensor achieved recoveries of 90.98–103.20% and 94.33–107.57 % in red wine and wheat flour samples, respectively. By simply replacing the aptamer, this aptasensor can be easily extended to detection of other analytes, suggesting its potential as a universal detection platform for mycotoxins in food products.
作者：
Lv, Xuqin;Foda, Mohamed Frahat;He, Jiangling;Zhou, Jiaojiao;Cai, Jie
期刊：
Food Chemistry,2023年401:134144 ISSN：0308-8146
通讯作者：
Zhou, Jiaojiao(jiaojiaozhou@whpu.edu.cn)
作者机构：
[He, Jiangling; Zhou, Jiaojiao; Cai, Jie; Lv, Xuqin] Wuhan Polytech Univ, Natl R&D Ctr Serich 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, Jiangling; Zhou, Jiaojiao; Cai, Jie; Lv, Xuqin] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[Foda, Mohamed Frahat] Huazhong Agr Univ, Coll Sci, Coll Vet Med, State Key Lab Agr Microbiol, Wuhan 430070, Peoples R China.;[Foda, Mohamed Frahat] Benha Univ, Fac Agr, Dept Biochem, Moshtohor 13736, Egypt.
通讯机构：
[Jiaojiao Zhou; Jie Cai] N;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
关键词：
Aptamer;Colorimetric detection;Food samples;MnO(2) nanoflowers;Ochratoxin A
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：
[Jiangling He] A;[Jie Cai] K;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：
[Jianjun Zhou; Francisco J. Barba] P;Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain<&wdkj&>Department of Biotechnology, Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Agustin Escardino 7, 46980, Paterna, València, Spain<&wdkj&>Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain
摘要：
In this study the combination of ultrasound (USN) + membrane ultrafiltration (UF) was used to separate Spirulina saccharides (SPS). The results showed that USN significantly ( p < 0.05) increased the average high-added-value compounds yield (mainly protein 572.8 mg/g, saccharides 133.6 mg/g and polyphenols 33.6 mg/g, dw) when the setting of 400 W/10 min was applied. Scanning electron microscope (SEM) results showed that USN treatment effectively destroyed Spirulina microstructure. The extraction efficiency differed according to USN total energy consumption, with higher extraction efficiency observed when a cooling system was not used. Different molecular weight cut-offs (MWCOs) membranes were used to separate SPS. Relative high purity SPS (∼70%) were obtained when 4 and 10 kDa membranes were used, while a higher separation efficiency occurred when using 100 and 150 kDa membranes. USN treatment increased the concentration of relatively low molecular weight SPS (4, 10 kDa) in the permeate ( p < 0.05) but there was no significant ( p > 0.05) effect on the high molecular weight SPS (300, 500 kDa). Membrane fouling was observed during the saccharides UF process, thus indicating that the process could be further improved.
In this study the combination of ultrasound (USN) + membrane ultrafiltration (UF) was used to separate Spirulina saccharides (SPS). The results showed that USN significantly ( p < 0.05) increased the average high-added-value compounds yield (mainly protein 572.8 mg/g, saccharides 133.6 mg/g and polyphenols 33.6 mg/g, dw) when the setting of 400 W/10 min was applied. Scanning electron microscope (SEM) results showed that USN treatment effectively destroyed Spirulina microstructure. The extraction efficiency differed according to USN total energy consumption, with higher extraction efficiency observed when a cooling system was not used. Different molecular weight cut-offs (MWCOs) membranes were used to separate SPS. Relative high purity SPS (∼70%) were obtained when 4 and 10 kDa membranes were used, while a higher separation efficiency occurred when using 100 and 150 kDa membranes. USN treatment increased the concentration of relatively low molecular weight SPS (4, 10 kDa) in the permeate ( p < 0.05) but there was no significant ( p > 0.05) effect on the high molecular weight SPS (300, 500 kDa). Membrane fouling was observed during the saccharides UF process, thus indicating that the process could be further improved.
作者机构：
[He, Jiangling; Zhou, Jiaojiao; Cai, Jie; Qin, Zhiqin; Ye, Yuanyuan] 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; Qin, Zhiqin; Ye, Yuanyuan; Zhang, Die] 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：
[Jiangling He; Jie Cai] N;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&>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
作者机构：
[He, Jiangling; Cheng, Shuiyuan; Zhou, Jiaojiao; Cai, Jie; Ye, Yuanyuan; Wang, Zhenyu; Cong, Xin; Wei, Lingfeng] 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; Wang, Zhenyu] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[Din, Zia-ud] Women Univ Swabi, Dept Food Sci & Nutr, Swabi 23430, Khyber Pakhtunk, Pakistan.
通讯机构：
[Jie Cai] K;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&>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.
作者机构：
[Zhou, Jiaojao; He, Jiangling; Cai, Jie; Liu, Xin; Chen, Shuiyuan; Xie, Fang; Xie, F] 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] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, 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, 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.
关键词：
3D printing;Bioaccessibility;High internal phase Pickering emulsion;β-carotene
摘要：
Food-grade compound-stabilized high-internal-phase Pickering emulsions (HIPEs) have received widespread attention in food industry and functional foods. However, challenges are still there regarding the inclusion of active substances and quickly processing molding for food manufacturing. Herein, we used zein, tannic acid (TA) and sodium alginate (SA) to synergistically increase the stability of HIPEs. Owing to electrostatic, hydrophobic and hydrogen-bond interactions among protein, polyphenol and polysaccharide, Zein-TA-SA composite particles-stabilized HIPEs (ZTS-HIPEs) exhibited good pH and ionic strength stability. The HIPEs could further be used to load and solubilize β-carotene, while significantly improved the retention of β-carotene in different environments. Simulated in vitro digestion experiments showed that the release rate of free fatty acids and bioaccessibility of β-carotene in HIPEs were significantly improved, indicating that HIPEs might achieve efficient delivery of β-carotene in the gastrointestinal environment. In addition, the ZTS-HIPEs could be 3D printed as food-grade inks due to their good rheological properties as the printed models showed good precision and stability. In summary, the ZTS-HIPEs prepared in this study could be used not only as an effective delivery carrier of β-carotene, but also as a potential ink for 3D printing. The research findings in this study are expected to provide novel insight on HIPEs for nutrition delivery systems and future food manufacturing.
Food-grade compound-stabilized high-internal-phase Pickering emulsions (HIPEs) have received widespread attention in food industry and functional foods. However, challenges are still there regarding the inclusion of active substances and quickly processing molding for food manufacturing. Herein, we used zein, tannic acid (TA) and sodium alginate (SA) to synergistically increase the stability of HIPEs. Owing to electrostatic, hydrophobic and hydrogen-bond interactions among protein, polyphenol and polysaccharide, Zein-TA-SA composite particles-stabilized HIPEs (ZTS-HIPEs) exhibited good pH and ionic strength stability. The HIPEs could further be used to load and solubilize β-carotene, while significantly improved the retention of β-carotene in different environments. Simulated in vitro digestion experiments showed that the release rate of free fatty acids and bioaccessibility of β-carotene in HIPEs were significantly improved, indicating that HIPEs might achieve efficient delivery of β-carotene in the gastrointestinal environment. In addition, the ZTS-HIPEs could be 3D printed as food-grade inks due to their good rheological properties as the printed models showed good precision and stability. In summary, the ZTS-HIPEs prepared in this study could be used not only as an effective delivery carrier of β-carotene, but also as a potential ink for 3D printing. The research findings in this study are expected to provide novel insight on HIPEs for nutrition delivery systems and future food manufacturing.
作者机构：
[Liu, Xiaorong; Fu, Yang; Yan, Yue; Wang, Xuedong] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[Fu, Yang; Liu, Dezheng] Hubei Selenium Grain Technol Grp Co Ltd, Enshi 445600, Peoples R China.;[Barba, Francisco J.; Castagnini, Juan Manuel; Zhou, Jianjun] Univ Valencia, Fac Pharm, Food Sci Toxicol & Forens Med Dept, Prevent Med & Publ Hlth, Avda Vicent Andres Estelles S-N, Burjassot 46100, Spain.;[Zhou, Jianjun] Natl Res Council IATA CSIC, Inst Agrochem & Food Technol, Dept Biotechnol, Agustin Escardino 7, Paterna 46980, Spain.;[Fu, Yang] Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.
通讯机构：
[Fu, Y ; Fu, Y; Wang, XD ] W;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.
关键词：
Freeze-thaw cycles;Mulberry leaf polysaccharides;Starch gel
摘要：
Temperature fluctuation damages the quality of starch-based foods, and the freeze-thaw cycle (FTC) can simulate this process. This study investigated how Mulberry leaf polysaccharides (MLP) affect the freeze-thaw stability and digestibility of wheat starch (WS). During FTC, MLP reduced the syneresis and retarded the water migration of WS gel. Meanwhile, MLP delayed the recrystallization of starch, which reduced the enthalpy value and crystallinity of WS gel during FTC. The addition of MLP significantly reduced the hardness of WS gel. Furthermore, MLP could prevent the deterioration of the rheological characteristic and preserve the network structure of the WS gel. In addition, MLP boosted the resistant starch and decreased the fast-digesting starch content in the freeze-thaw gel. Our findings suggested that MLP could enhance the freeze-thaw stability of WS gel, decrease the starch digestibility, and be an effective component in improving the quality of wheat starch-based frozen food.
作者：
Ye, Yuanyuan;Yan, Wei;Peng, Lijun;Zhou, Jiaojiao;He, Jiangling;...
期刊：
Food Research International,2023年165:112460 ISSN：0963-9969
通讯作者：
He, Jiangling(hejiangling@whpu.edu.cn)
作者机构：
[He, Jiangling; Cheng, Shuiyuan; Zhou, Jiaojiao; Cai, Jie; Zhang, Na; Ye, Yuanyuan] 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.;[Yan, Wei; Peng, Lijun] Hubei Key Lab Nutr Qual & Safety Agroprod, Wuhan 430064, Peoples R China.;[Cai, Jie; Ye, Yuanyuan] 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：
[Jiangling He; Na Zhang; Jie Cai] N;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&>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
关键词：
Amino acid;Correlation analysis;Key aroma compound;Polyphenol;Se-enriched green tea;Selenium
作者机构：
[He, Jiangling; Cheng, Shuiyuan; Zhou, Jiaojiao; Cai, Jie; Zhang, Na; Ye, Yuanyuan] 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.;[Yan, Wei; Peng, Lijun] Hubei Key Lab Nutr Qual & Safety Agroprod, Wuhan 430064, Peoples R China.;[Cai, Jie; Ye, Yuanyuan] 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：
[Jiangling He; Jie Cai] N;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&>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
