Properties of flour from pearled wheat kernels as affected by ozone treatment
作者：
Zhang, Wei;Li, Liuyan;Shu, Zaixi;Wang, Pingping;Zeng, Xuefeng;...
期刊：
Food Chemistry ,2021年341(Pt 2):128203 ISSN：0308-8146
通讯作者：
Ding, Wenping;Shi, Yong-Cheng
作者机构：
[Shen, Wangyang; Zhang, Wei; Li, Liuyan; Wang, Pingping; Shu, Zaixi; Ding, Wenping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Zhang, Wei; Ding, Wenping] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.;[Zhang, Wei; Shi, Yong-Cheng] Kansas State Univ, Dept Grain Sci & Ind, Manhattan, KS 66506 USA.;[Zeng, Xuefeng] Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550000, Peoples R China.
通讯机构：
[Ding, Wenping] W;[Shi, Yong-Cheng] K;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;Kansas State Univ, Dept Grain Sci & Ind, Manhattan, KS 66506 USA.
关键词：
Dough property;Ozone;Pasting property;Wheat
摘要：
Two different pearling degrees of wheat kernels (lightly-pearled: 14.4% and heavily-pearled: 38.9%) and un-pearled kernels were treated with ozone and evaluated for flour compositions and properties. Ozonation did not change main compositions and damaged starch content of three kernels’ flours. Flour brightness of all three kernels was improved after ozone treatment. Ozonation enhanced the dough strength of the flours from un-pearled and pearled kernels and the effect elevated with increasing pearling degree. Ozone treatment increased the peak viscosity of flour and the level of increase in heavily-pearled kernels was greater than un-pearled and lightly-pearled. Ozonation resulted in an increase in the insoluble protein polymer content of heavily-pearled kernels’ flour, but only had a slight effect on un-pearled lightly-pearled kernels. After ozone treatment, un-pearled and lightly-pearled kernels exhibited increases in molecular weight of starch, but heavily-pearled resulted in the opposite trend. © 2020 Elsevier Ltd
语种：
英文
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In Situ Synthesis of Ag-Fe3O4 Nanoparticles Immobilized on Pure Cellulose Microspheres as Recyclable and Biodegradable Catalysts
作者：
Wang, Guozhen;Li, Fei;Li, Lan;Zhao, Jiayu;Ruan, Xinxuan;...
期刊：
ACS OMEGA ,2020年5(15):8839-8846 ISSN：2470-1343
通讯作者：
Cai, Jie;Lu, Ang;Pei, Ying
作者机构：
[Zhao, Jiayu; Cai, Jie; Wang, Guozhen; Li, Lan; Li, Fei; Ruan, Xinxuan; Ding, Wenping] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Peoples R China.;[Lu, Ang] Wuhan Univ, Coll Chem & Mol Sci, Wuhan 430072, Peoples R China.;[Pei, Ying] Zhengzhou Univ, Sch Mat Sci & Engn, Zhengzhou 450001, Peoples R China.
通讯机构：
[Cai, Jie; Lu, Ang] W;[Pei, Ying] Z;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Peoples R China.;Wuhan Univ, Coll Chem & Mol Sci, Wuhan 430072, Peoples R China.;Zhengzhou Univ, Sch Mat Sci & Engn, Zhengzhou 450001, Peoples R China.
摘要：
The preparation of reusable and eco-friendly materials from renewable biomass resources such as cellulose is an inevitable choice for sustainable development. In this work, cellulose was dissolved in 7 wt % NaOH/12 wt % urea aqueous solution at -12 °C with rapid stirring. Cellulose microspheres (Cels) were fabricated by a sol-gel transition method. Subsequently, novel magnetic Ag-Fe3O4 nanoparticles (NPs) supported on cellulose microspheres were successfully constructed by an in situ one-pot synthesis. The magnetic cellulose microspheres (MCels) displayed a spherical shape with mesoporous structure and had a narrow particle size distribution (10-20 μm). Many nanopores with a pore diameter of 5-40 nm were observed in MCels. The Ag-Fe3O4 NPs were immobilized by anchoring with the hydroxyl groups on the surface of Cels. MCels were applied as a microreactor to evaluate their catalytic activities. 4-Nitrophenol (4-NP) could be reduced to 4-aminophenol (4-AP) in 5 min, catalyzed by MCels. Moreover, the magnetic microspheres exhibited a small hysteresis loop and low coercivity. Thus, MCels could be quickly gathered in water under a magnetic field in 10 s, as well as almost 9 cycle times, maintaining relatively high catalytic activity. In this work, cellulose matrix as the catalyst support could be biodegraded completely in the environment. It provided a green process for the utilization of biomass in nanocatalytic applications. Copyright © 2020 American Chemical Society.
语种：
英文
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负载硒蛋白果胶微凝胶的制备、结构表征及体外消化特性研究
作者：
董琦;徐威;张碟;蔡杰;程水源;...
期刊：
食品工业科技 ,2020年41(8):37-42 ISSN：1002-0306
作者机构：
武汉轻工大学国家富硒农产品加工技术研发专业中心;武汉轻工大学食品科学与工程学院;武汉轻工大学生物与制药工程学院;国家富硒产品质量监督检验中心;恩施德源健康科技发展有限公司
关键词：
硒蛋白;果胶;微凝胶;结构表征;体外释放;消化特性
摘要：
为了提高植物硒蛋白的使用稳定性并有效用于富硒食品的开发,本研究以商品化柑橘果胶为壁材,CaCl2为固化剂,一步凝聚构建负载硒蛋白果胶微凝胶.以硒蛋白包埋率为参考指标,结合单因素和正交试验确定硒蛋白果胶微凝胶的最佳制备工艺.采用扫描电子显微镜(SEM)、傅里叶红外光谱仪(FTIR)和热重分析仪(TGA)对微凝胶的微观形态、分子结构以及热稳定性进行表征,并通过体外模拟试验研究其消化特性.结果 表明,硒蛋白果胶微凝胶的最佳制备工艺为果胶浓度5％ (w/v),CaC12浓度为2％ (w/v),包埋操作温度30℃,此时其包埋率为66.3％±1.64％;对硒蛋白果胶微凝胶的表征结果证实了果胶微凝胶能有效且紧实完整包裹硒蛋白,并提高其热稳定性能;体外释放试验显示,模拟胃液体系中硒蛋白的释放量仅为6.1％,而模拟肠液体系中9h后累计释放73.6％,证明了果胶微凝胶结构能较好的保护目标蛋白、提高缓释效果.本研究相关结论可期为植物硒蛋白的高值化利用以及富有机硒食品的开发提供新思路.
语种：
中文
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Citric acid-incorporated cellulose nanofibrous mats as food materials-based biosorbent for removal of hexavalent chromium from aqueous solutions
作者：
Zhang, Die;Xu, Wei;Cai, Jie* ;Cheng, Shui-Yuan;Ding, Wen-Ping
期刊：
International Journal of Biological Macromolecules ,2020年149:459-466 ISSN：0141-8130
通讯作者：
Cai, Jie
作者机构：
[Cai, Jie; Cheng, Shui-Yuan; Zhang, Die; Xu, Wei; Ding, Wen-Ping] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pr, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.;[Cai, Jie; Zhang, Die; Xu, Wei; Ding, Wen-Ping] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ,Hubei Key Lab Proc & Transformat Agr, Wuhan 430023, Peoples R China.;[Cai, Jie] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Cai, Jie] W;Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Adsorption;Cellulose nanofibers;Citric acid modification;Electrospinning;Food materials
摘要：
Nanoscale biomass materials derived from food materials (e.g., polysaccharide, protein, organic add) have shown great promises with regard to the removal of heavy metal in wastewater treatment. Herein, we have developed the functionalized cellulose nanofibrous mats as an environment-friendly biosorbent via electrospinning of cellulose acetate solution, followed by deacetylation and citric acid modification. The morphology, chemical, and structural characterizations of the cellulose nanofibrous mats were examined by SEM, FTIR, XRD, DSC, and TGA to follow each stage of the preparation process of them. The effect of the incorporation of citric acid in the cellulose molecule on the adsorption performance of the naofibrous mats was then studied by batch adsorption experiments. Consequently, citric add-modified cellulose nanofibrous mats with reasonably high absorption selectivity for Cr(VI) can be readily prepared. Results from this study may provide a promising food materials-based biosorbent that can be used as an emerging material in wastewater treatment application. (C) 2020 Elsevier B.V. All rights reserved.
语种：
英文
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One-pot Fabrication of Cellulose-collagen Fibrous Networks for Potential Use as Wound Dressing: From Characterization to First Evaluation of Cytocompatibility
作者：
Xu, Wei;Zhang, Die;Cai, Jie* ;Cheng, Shui-Yuan;Ding, Wen-Ping
期刊：
BIORESOURCES ,2020年15(2):2501-2511 ISSN：1930-2126
通讯作者：
Cai, Jie
作者机构：
[Cai, Jie; Cheng, Shui-Yuan; Xu, Wei; Zhang, Die; Ding, Wen-Ping] Wuhan Polytech Univ, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pr, Sch Food Sci & Engn,Minist Educ,Key Lab Deep Proc, Natl R&D Ctr Se Rich Agr Prod Proc,Hubei Key Lab, Wuhan 430023, Peoples R China.
通讯机构：
[Cai, Jie] W;Wuhan Polytech Univ, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pr, Sch Food Sci & Engn,Minist Educ,Key Lab Deep Proc, Natl R&D Ctr Se Rich Agr Prod Proc,Hubei Key Lab, Wuhan 430023, Peoples R China.
关键词：
Cellulose;Collagen;Wound dressing
摘要：
Biomedical researchers have been attempting to construct a wound dressing with the structure and function of a bionic natural extracellular matrix. This dressing would provide a comfortable environment for wound self-healing. In this study, cellulose-collagen fibrous networks were easily fabricated via the one-pot method using genipin in situ crosslinking collagen hydrolysate in cellulose nanofibrous membranes made by electrospinning cellulose acetate and subsequent deacetylation. The morphology, properties, and successful entrapment of collagen in the cellulose fibrous dressings were validated by scanning electron microscopy, element analysis, Fourier transform infrared spectroscopy, X-ray diffraction, water-swelling test, and thermal gravimetric analysis. The functional cellulose nanofiber-based composite membranes exhibited a network structure, good thermal stability, and acceptable water resistance. Human epidermal cells seeded on the composite nanofibrous membranes presented favorable growth, indicating good cytocompatibility and suitability of the dressing to the wound. Therefore, these novel cellulose-collagen fibrous networks may have potential use in biomedical applications. © 2020, North Carolina State University.
语种：
英文
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Optimization of Extrusion and Ultrasound-Assisted Extraction of Phenolic Compounds from Jizi439 Black Wheat Bran
作者：
Chen, Xi;Li, Xinyue;Zhu, Xiangwei* ;Wang, Guozhen;Zhuang, Kun;...
期刊：
Processes ,2020年8(9):1153 ISSN：2227-9717
通讯作者：
Ding, Wenping;Zhu, Xiangwei
作者机构：
[Chen, Xi; Wang, Yuehui; Wang, Guozhen; Zhuang, Kun; Li, Xinyue; Ding, Wenping] Wuhan Polytech Univ, Key Lab Bulk Grain & Oil Deep Proc, Minist Educ, Wuhan 430023, Peoples R China.;[Chen, Xi; Wang, Yuehui; Wang, Guozhen; Zhuang, Kun; Li, Xinyue; Ding, Wenping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Zhu, Xiangwei] Hubei Univ Technol, Natl Ctr Cellular Regulat & Mol Pharmaceut 111, Key Lab Fermentat Engn, Minist Educ, Wuhan 430068, Peoples R China.
通讯机构：
[Ding, Wenping] W;[Zhu, Xiangwei] H;Wuhan Polytech Univ, Key Lab Bulk Grain & Oil Deep Proc, Minist Educ, Wuhan 430023, Peoples R China.;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;Hubei Univ Technol, Natl Ctr Cellular Regulat & Mol Pharmaceut 111, Key Lab Fermentat Engn, Minist Educ, Wuhan 430068, Peoples R China.
关键词：
extrusion;ultrasound-assisted extraction;Jizi439 black wheat;phenolic compounds;orthogonal experiment
摘要：
Jizi439, a newly developed black wheat breeding line, was reported to effectively regulate blood glucose, which may potentially be associated with its intrinsic high level of phenolic compounds (PCs). To maximize the PCs yield and thereby enhance their antioxidant activity, orthogonal experiments were designed in sequence for extrusion of Jizi439 black wheat bran (BWB) powder and followed by the extraction of PCs assisted with ultrasound technique. White wheat bran was used as a control. The optimum condition for extrusion was 110 degrees C, 25% feed water content, 140 rpm screw speed; meanwhile, 50 degrees C, 40 min, 35 kHz ultrasonic frequency, 300 W ultrasonic power for ultrasound-assisted extraction (UAE). Total phenolic content (TPC) as determined by Folin-Ciocalteu method was 2856.3 +/- 57.7 mu g gallic acid equivalents (GAE) per gram of dry weight (DW) of phenolic extract; meanwhile, antioxidant activity (AA) in terms of DPPH radical scavenging ratio was 85.5% +/- 1.1% under optimized conditions, which were both significantly higher than the control. Phenolic acids except for gallic acid, as well as flavonoids, including luteolin and apigenin were increased by extrusion and ultrasound, as suggested by HPLC results. In conclusion, our study would provide a valuable reference for processing Jizi439 BWB before making or commercially utilize it into health-related food products.
语种：
英文
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纳米硒在食品领域中的应用研究进展
作者：
叶园园;蔡杰;李楠;张碟;程水源;...
期刊：
食品科技 ,2020年45(10):11-18 ISSN：1005-9989
作者机构：
武汉轻工大学国家富硒农产品加工技术研发专业中心,湖北省绿色富硒农产品精深加工工程技术研究中心,湖北武汉430023;武汉轻工大学食品科学与工程学院,湖北武汉430023;武汉轻工大学生物与制药工程学院,湖北武汉430023;国家富硒产品质量监督检验中心,湖北恩施445000;[胡依黎; 张碟; 祝振洲; 李楠; 丁文平; 蔡杰; 程水源; 叶园园] 武汉轻工大学
关键词：
纳米硒;功能特性;合成;食品领域
摘要：
硒是人体必需的微量元素之一,在自然界中以亚硒酸盐(Se^4+)、硒酸盐(Se6+)、单质硒(Se0)等多种化学价态形式存在。纳米硒是一种纳米尺度下的单质硒,相比于传统无机硒,具有吸收率高、低毒安全和较高生物活性等功能特性,在食品等众多领域具有广阔的应用前景。基于此,文章主要介绍了纳米硒的功能特性,总结了国内外制备纳米硒的方法,最后分析了纳米硒在食品领域中的应用现状,并探讨了纳米硒在食品领域应用面临的机遇和挑战,为纳米硒在食品及相关领域中的进一步应用提供理论支撑和新思路。
语种：
中文
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糯米粉不同碾磨方式对汤圆蒸煮及食味品质的影响
作者：
庄坤;张挽挽;代钰;杨俊生;王一畅;...
期刊：
食品科技 ,2020年(01):245-250 ISSN：1005-9989
作者机构：
武汉轻工大学食品科学与工程学院,湖北武汉430023;武汉食品化妆品检验所,湖北武汉430023;河南黄国粮业股份有限公司,河南信阳464000;[杨俊生] 河南黄国粮业股份有限公司;[代钰] 武汉食品化妆品检验所
关键词：
糯米粉;汤圆;磨粉方式;食味品质
摘要：
采用干磨、半干磨和水磨的磨粉方式加工糯米粉并制作汤圆,通过对汤圆蒸煮特性和食味品质等指标分析,探索较为合适的制粉方式。结果显示:相较于水磨方式,3种试样糯米经半干法碾磨后峰值黏度分别下降了11.91%、10.85%、9.45%,而干法碾磨造成峰值黏度分别下降了54.56%、92.49%、18.27%;起始糊化温度在半干磨方式下分别升高了6.97%、12.85%、4.98%,在干磨方式下分别上升了14.91%、20.38%、8.01%,而峰值糊化温度的变化规律与起始糊化温度一致;碾磨方式对汤圆糊汤率的影响较小,其中河南信阳籼糯和东北粳糯糊汤率的变化<1.0%;半干磨和干磨均造成了汤圆硬度上升,感官评分和咀嚼性下降;水磨糯米粉颗粒完整且表面光滑,半干磨糯米粉颗粒有少量破碎颗粒,干磨糯米粉颗粒破碎严重,有雪花状碎片。
语种：
中文
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Polysaccharide-Based Hydrogels Derived from Cellulose: The Architecture Change from Nanofibers to Hydrogels for a Putative Dual Function in Dye Wastewater Treatment
作者：
Cai, Jie* ;Zhang, Die;Xu, Wei;Ding, Wen-Ping;Zhu, Zhen-Zhou;...
期刊：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ,2020年68(36):9725-9732 ISSN：0021-8561
通讯作者：
Cai, Jie;Cheng, Shui-Yuan
作者机构：
[Cai, Jie; Zhu, Zhen-Zhou; Cheng, Shui-Yuan; Cheng, SY; Zhang, Die; Xu, Wei; He, Jing-Ren; Ding, Wen-Ping] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil,Minist Educ, Natl R&D Ctr Serich Agr Prod Proc,Hubei Key Lab P, Sch Food Sci & Engn,Hubei Engn Res Ctr Deep Proc, Wuhan 430023, Peoples R China.
通讯机构：
[Cai, J; Cheng, SY] W;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil,Minist Educ, Natl R&D Ctr Serich Agr Prod Proc,Hubei Key Lab P, Sch Food Sci & Engn,Hubei Engn Res Ctr Deep Proc, Wuhan 430023, Peoples R China.
关键词：
Agricultural robots;Agriculture;Aromatic compounds;Biocompatibility;Cellulose;Cellulose nanocrystals;Chemical analysis;Effluents;Food processing;Fourier transform infrared spectroscopy;Nanofibers;Nanoparticles;Oxide minerals;Scanning electron microscopy;Thermogravimetric analysis;TiO2 nanoparticles;Titanium dioxide;Wastewater disposal;Wastewater treatment;Water pollution;Agricultural productions;Chemical compositions;Dye wastewater treatments;Food processing industry;Photo catalytic degradation;Purification efficiency;Putative dual functions;Transformation process;Hydrogels;Cellulose;Disposal;Food;Pollution;Processing;Removal;Test Methods;Water;cellulose;coloring agent;nanofiber;adsorption;chemistry;devices;hydrogel;procedures;wastewater;water management;water pollutant;Adsorption;Cellulose;Coloring Agents;Hydrogels;Nanofibers;Waste Water;Water Pollutants, Chemical;Water Purification
摘要：
Agricultural production-caused water contamination has become an urgent environmental issue that has drawn much attention in recent years. One such contamination case is the environmental disposal of colored effluents from the food processing industry (i.e., food dyes). Effective methods for removing dye contaminants from water have been increasingly sought, and different adsorbents have been developed for this purpose. Here, polysaccharide-based hydrogels derived from cellulose were constructed and used in the removal of methylene blue (MB) (as the representative dye) from an aqueous medium (as simulated dye liquor wastewater). To improve the purification efficiency, TiO2 nanoparticles were encapsulated into cellulose nanofibers, which were consequently changed to hydrogels with respective advantages. The morphology, chemical composition, and structure of the as-prepared polysaccharide-based hydrogels and the transformation process from nanofibers to hydrogels were revealed by scanning electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, and X-ray diffraction, and the presence of a gel network structure and TiO2 nanoparticles was confirmed. As expected, the polysaccharide-based hydrogels exhibited good MB removal performance because of their synergistic effects of absorption and photocatalytic degradation. Furthermore, the cell cytotoxicity test showed that the polysaccharide-based hydrogels possessed good biocompatibility. The facile, noncytotoxic, and general strategy presented here could be extended to the preparation of other polysaccharide-based hydrogel materials and has good prospects for application in wastewater treatment. © 2020 American Chemical Society.
语种：
英文
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挤压处理对小麦麸皮与胚芽复配粉的稳定化
作者：
黄雅琪;庄坤;沈汪洋;李心悦;翟健安;...
期刊：
食品工业 ,2020年41(11):86-90 ISSN：1004-471X
作者机构：
武汉轻工大学食品科学与工程学院 武汉430023;大宗粮油重点实验室 武汉430023;[丁文平; 沈汪洋; 翟健安; 李心悦; 黄雅琪; 庄坤] 武汉轻工大学
关键词：
小麦麸皮;脂肪氧化酶;可溶性膳食纤维;工艺优化
摘要：
将按照7︰1比例混合的小麦麸皮与胚芽复配粉进行挤压处理,以期降低脂肪氧化酶活力的同时提高复配粉可溶性膳食纤维含量。在单因素试验基础上,利用响应面的Box-Behnken设计对挤压工艺进行优化,以Ⅳ区挤压温度、液体进料量、螺杆转速为3因素,研究各因素对脂肪氧化酶活力和可溶性膳食纤维含量的影响。结果表明,螺杆转速110 r/min、液体进料量19.00%,Ⅳ区挤压温度109℃时,脂肪氧化酶活力平均值为421.15±2.13 U/L,可溶性膳食纤维含量平均值为6.39±0.58 g/100 g。相较于未处理小麦麸皮、胚芽复配粉,挤压处理后复配粉的脂肪氧化酶活力降低51.77%, SDF增加39.82%,表明挤压处理能有效钝化复配粉中脂肪氧化酶活力,同时有效提高复配粉中SDF含量。
语种：
中文
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超声辅助提取大麦糟多酚的工艺优化
作者：
王志颖;梅静;廖宝华;丁文平;吴云胜;...
期刊：
武汉轻工大学学报 ,2020年39(1):1-7 ISSN：2095-7386
作者机构：
武汉轻工大学食品科学与工程学院;[廖宝华; 吴云胜] 江苏华稼食品科技有限公司;[王志颖; 梅静; 丁文平; 庄坤] 武汉轻工大学
关键词：
大麦槽;工艺优化;多酚
摘要：
对超声波辅助提取大麦糟多酚的工艺进行了优化,在单因素试验的基础上,以超声功率、提取时间、提取温度、料液比为自变量,大麦糟多酚提取率为响应值,采用响应面分析方法确定大麦糟多酚的最佳提取工艺参数。试验结果表明:超声功率为280 W、提取温度为61℃、提取时间30 min、料液比1∶34时,大麦糟多酚的提取率为4.30 mg/g,经验证试验测得大麦糟多酚实际提取率为4.28 mg/g,说明模型所得的最佳工艺参数合理可靠。
语种：
中文
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Effect of different ozone treatments on the degradation of deoxynivalenol and flour quality in Fusarium-contaminated wheat
作者：
Zhuang, Kun;Zhang, Chen;Zhang, Wei;Xu, Wei;Tao, Qian;...
期刊：
CyTA - Journal of Food ,2020年18(1):776-784 ISSN：1947-6337
通讯作者：
Ding, Wenping
作者机构：
[Wang, Yuehui; Tao, Qian; Zhang, Wei; Zhuang, Kun; Xu, Wei; Ding, Wenping; Wang, Guozheng] Wuhan Polytech Univ, Minist Educ, Key Lab Bulk Grain & Oil Deep Proc, Wuhan, Peoples R China.;[Wang, Yuehui; Tao, Qian; Zhang, Wei; Zhang, Chen; Zhuang, Kun; Xu, Wei; Ding, Wenping; Wang, Guozheng] Wuhan Polytech Univ, Dept Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Ding, Wenping] W;Wuhan Polytech Univ, Dept Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
deoxynivalenol;detoxification;ozonated-water;Ozone treatment;wheat flour quality;wheat tempering;wheat washing
摘要：
Deoxynivalenol (DON) in wheat (Emai596) was degraded by five ways of ozone treatments, including ozone-gas treated wheat flour, wheat kernels before and after tempering, and tempering and washing with ozonated-water. For lab-scale milling, the effect on flour quality was investigated. The DON was quantified via high-performance liquid chromatography after extraction with immunoaffinity columns. The measure indicated all treatments could decrease the DON content of flour below 1.00 mg/kg. Ozone-gas treated wheat kernels after tempering had the highest DON degradation rate 33.33%. Ozonation produced no significant difference in gluten qualities, dynamic viscoelasticity, pasting and mixing properties, when wheat kernels were treated with ozone-gas or ozonated-water. Although ozone-gas treated flour had the highest whiteness (85.56), but it had negative effect on the rest of quality indicators. The results suggested the treatment of Ozone-gas treated tempered wheat kernels could not only degrade DON most efficiently but also ensure quality of flour. © 2020 The Author(s). Published with license by Taylor & Francis Group, LLC.
语种：
英文
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Effects of inulin on protein in frozen dough during frozen storage
作者：
Ke, Yuan;Wang, Yangyang;Ding, Wenping;Leng, Yue;Lv, Qingyun;...
期刊：
FOOD & FUNCTION ,2020年11(9):7775-7783 ISSN：2042-6496
通讯作者：
Wang, Xuedong;Ding, Beibei
作者机构：
[Wang, Yangyang; Leng, Yue; Ke, Yuan; Yang, Heng; Ding, Beibei; Ding, Wenping; Lv, Qingyun; Wang, Xuedong] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
通讯机构：
[Wang, XD; Ding, BB] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
摘要：
Effects of inulin on protein in frozen dough during frozen storage were investigated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). The strength of electrophoretic bands in A1 (32-57 kDa) and A2 (20-25 kDa) regions and the content of freezable water and sulfhydryl in frozen dough with inulin were lower than those of the blank under the same storage time. The gluten structure of frozen dough with 2.5 wt% long-chain inulin was more dense and compact than that of the sample with 5.0 wt% short-chain inulin after 2 weeks. Moreover, 4 weeks later, the change of the a-helix and ß-sheet with 2.5 wt% long-chain inulin was lowest. These characteristics suggested that long-chain inulin exhibited a better protection effect on protein in frozen dough and showed a promising prospect for application in the food industry. © 2020 The Royal Society of Chemistry.
语种：
英文
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回添法糙米粉制备及其糊化与储藏特性研究
作者：
孙周亮;丁文平;吕庆云;王国珍;庄坤;...
期刊：
食品科技 ,2020年45(08):151-156 ISSN：1005-9989
作者机构：
武汉轻工大学食品科学与工程学院,湖北武汉430023;大宗粮油精深加工省部共建教育部重点实验室,湖北武汉430023;[王志颖; 丁文平; 吕庆云; 孙周亮; 王国珍; 庄坤] 武汉轻工大学
关键词：
膨化处理;糙米粉制备;糊化特性;储藏特性
摘要：
通过气流膨化与挤压膨化分别处理米糠,并研究米糠处理前后基本成分及其吸水性指数与脂肪氧化酶酶活的变化.选择挤压膨化处理的米糠回添到湿磨法制备的白米粉中,制得回添法糙米粉,将其与湿磨法制得的全粉碎糙米粉和白米粉的糊化特性及储藏特性进行比较.结果 表明,3种米粉的糊化特性有显著性差异(P＜0.05),除糊化温度外,白米粉的峰值黏度、最低黏度、衰减值、最终黏度和回生值均最高,回添法糙米粉的峰值黏度、最低黏度、回生值和糊化温度均显著高于全粉碎糙米粉,更接近白米粉的糊化特性.在不同储藏温度期间,3种米粉的脂肪酸值均有明显的升高趋势,其中白米粉最低,全粉碎糙米粉最高,回添法糙米粉的脂肪酸值更接近于白米粉的脂肪酸值.因此用挤压膨化处理的米糠制得的回添法糙米粉的糊化特性及储藏特性优于全粉碎糙米粉,更接近于白米粉的糊化特性及储藏特性,用挤压膨化处理米糠并制备回添法糙米粉是一种糙米粉制备的较好方法.
语种：
中文
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不同品种籼米直链淀粉含量对米线加工特性和品质的影响
作者：
史韬琦;张晨;丁文平;王月慧;陈曦;...
期刊：
食品工业科技 ,2020年41(19):33-38+44 ISSN：1002-0306
作者机构：
武汉轻工大学食品科学与工程学院,教育部大宗粮油精深加工重点实验室,湖北武汉430023;[张晨; 丁文平; 王月慧; 史韬琦; 陈曦; 庄坤] 武汉轻工大学
关键词：
籼米品种;直链淀粉;加工特性;品质
摘要：
为了研究籼米中直链淀粉对米线加工特性和品质的影响,以直链淀粉含量介于10.26％ ～24.91％的籼米品种为研究对象,对其加工成米线的理化指标、蒸煮品质、晶体结构、质构特性、消化特性以及感官评价进行测定分析.结果 表明:随着直链淀粉含量升高,籼米的结晶度逐渐降低;籼米中To、Tp、Tc、ΔH等热力学特性均呈现升高趋势;米线成品蒸煮品质中复水时间升高,蒸煮损失率、断条率降低;米线的咀嚼性和硬度明显升高,米线制作过程中导致籼米淀粉结晶度的增加.当籼米直链淀粉含量为22.52％时,米线感官评价最佳,达到75.9分.体外消化实验结果表明,煮熟的米线最终水解率最高,籼米的最终水解率最低;并且直链淀粉含量与体外消化率呈显著负相关(P＜0.05).选用直链淀粉含量在22.52％左右的籼米加工的米线具有较好的加工品质和较低的消化特性,此研究为具有低消化特性且品质高的米线研制提供了一定的理论依据.
语种：
中文
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硒蛋白微胶囊的制备、结构表征及体外消化特性研究
作者：
徐威;张碟;蔡杰;程水源;丁文平;...
期刊：
食品工业科技 ,2020年41(14):29-35 ISSN：1002-0306
作者机构：
武汉轻工大学国家富硒农产品加工技术研发专业中心,湖北省绿色富硒农产品精深加工工程技术研究中心,湖北武汉430023;武汉轻工大学食品科学与工程学院,湖北武汉430023;武汉轻工大学生物与制药工程学院,湖北武汉430023;国家富硒产品质量监督检验中心,湖北恩施445000;[徐威; 张碟; 祝振洲; 丁文平; 蔡杰; 程水源] 武汉轻工大学
关键词：
硒蛋白;海藻酸钠;微胶囊;结构表征;稳定性;体外释放
摘要：
为了提高植物硒蛋白的生物利用度,拓展其在富硒食品开发中的应用,本研究以海藻酸钠为壁材,CaCl2溶液为固化液,采用锐孔凝固浴法微囊化硒蛋白,并以硒蛋白包埋率为响应值,通过响应面试验优化硒蛋白微胶囊的制备工艺.进一步通过扫描电子显微镜(SEM)、傅里叶变换红外光谱仪(FTIR)、热重分析仪(TGA)以及体外模拟消化试验对硒蛋白微胶囊的微观形态、分子结构、热稳定性及胃肠道消化特性进行了研究.最佳工艺条件为海藻酸钠浓度1.6％ (w/v)、CaCl2浓度2％ (w/v)以及包埋操作温度49℃,此时硒蛋白包埋率可达87.4％.表征测试证实了海藻酸钠组成的微胶囊结构能高效且紧实包裹硒蛋白,硒蛋白微胶囊平均粒径为(848.1-±60.2) μm,且热稳定性能得到了改善.在模拟胃液体系中,硒蛋白的释放量仅为8.9％,而模拟肠液体系中13 h后累计释放达88.2％,表明微胶囊化能有效保护硒蛋白、提高稳定性和缓释性.本研究相关结论有望为硒蛋白的高值化利用以及富硒食品的开发提供新方法.
语种：
中文
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Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage
作者：
Liu, Yixuan;Zhang, Xingling;Ding, Beibei;Ding, Wenping;Xiao, Shensheng;...
期刊：
International Journal of Biological Macromolecules ,2020年163:1866-1874 ISSN：0141-8130
通讯作者：
Wang, Xuedong;Fu, Yang
作者机构：
[Zhang, Xingling; Liu, Yixuan; Lyu, Qingyun; Ke, Yuan; Fu, Yang; Ding, Beibei; Ding, Wenping; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.;[Zhang, Xingling; Liu, Yixuan; Lyu, Qingyun; Wang, Xuedong; Fu, Yang; Ke, Yuan; Ding, Beibei; Ding, Wenping; Xiao, Shensheng] Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.;[Zhang, Xingling; Liu, Yixuan; Lyu, Qingyun; Ke, Yuan; Fu, Yang; Ding, Beibei; Ding, Wenping; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Song, Jinsong] Wuhan Qianji Food Co Ltd, Wuhan 432200, Peoples R China.
通讯机构：
[Wang, XD; Fu, Y] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.
关键词：
Hydrocolloids;Retrogradation;Thermal properties
摘要：
The retrogradation of starch occurs in the process of freezing storage of par-baked baguette, resulting in easy staling and a decrease of consumer acceptance. The objective of this study was to assess whether the staling of parbaked baguette could be improved by the addition of Arabic gum(AG), Sodium alginate (SA), and Sesbania gum (SG). The physical, thermal dynamic, and microstructure properties of par-baked baguette during frozen storage were analyzed. The addition of hydrocolloid increased the moisture of the baguette and delayed the water migration, which was beneficial to improve the dough formation and gas capacity, hinder the growth of ice crystals, and reduce the hardness of the baguette. These properties were more pronounced with increasing freezing storage periods. These hydrocolloids could slow down the rate of recrystallization, which reduced the enthalpy change and crystallinity of par-baked baguette. It was also found that the hydrocolloids incorporated baguette was smooth in the crumb microstructure. In general, these results suggested that the incorporation of hydrocolloids improved the quality and anti-staling mechanism of the par-baked baguette during frozen storage which can be used as potential improvers to increase freezing stability in the formulation of the baguette. (C) 2020 Published by Elsevier B.V.
语种：
英文
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Promising Rice-Husk-Derived Carbon/Ni(OH)(2) Composite Materials as a High-Performing Supercapacitor Electrode
作者：
Cai, Jie* ;Zhang, Die;Ding, Wen-Ping* ;Zhu, Zhen-Zhou;Wang, Guo-Zhen;...
期刊：
ACS OMEGA ,2020年5(46):29896-29902 ISSN：2470-1343
通讯作者：
Cai, Jie;Ding, Wen-Ping;Fei, Peng
作者机构：
[Cai, Jie; Zhu, Zhen-Zhou; Wang, Guo-Zhen; Zhang, Die; Ding, Wen-Ping; He, Jing-Ren] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ,Hubei Key Lab Proc & Transformat Agr, Wuhan 430023, Peoples R China.;[Wang, Hai-Bo] Wuhan Polytech Univ, Sch Chem & Environm Engn, Wuhan 430023, Peoples R China.;[Si, Tian-Lei; Cai, Jie] Henan Univ Technol, Prov Key Lab Cereal Resource Transformat & Utiliz, Zhengzhou 450001, Henan, Peoples R China.;[Fei, Peng] Minnan Normal Univ, Sch Biol Sci & Biotechnol, Zhangzhou 363000, Peoples R China.
通讯机构：
[Cai, J; Ding, WP] W;[Cai, Jie] H;[Fei, Peng] M;Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ,Hubei Key Lab Proc & Transformat Agr, Wuhan 430023, Peoples R China.;Henan Univ Technol, Prov Key Lab Cereal Resource Transformat & Utiliz, Zhengzhou 450001, Henan, Peoples R China.
摘要：
Improving the electrochemical performance of biomass-derived carbon electrode-active materials for supercapacitor applications has recently attracted considerable attention. Herein, we develop hybrid electrode materials from rice-husk-derived porous carbon (RH-C) materials and βNi(OH)2 via a facile solid-state reaction strategy comprising two steps. The prepared RH-C/Ni(OH)2 (C−Ni) was investigated using scanning electron microscopy (SEM) (energy-dispersive X-ray spectrometer (EDS)), X-ray photoelectron spectroscopy (XPS), and X-ray diffraction (XRD) to acquire the physical and chemical information, which was used to demonstrate the successful fabrication of C−Ni. Thermogravimetric analysis (TGA) measurement results confirmed that the thermal stability of C−Ni changed due to the presence of Ni(OH)2. As expected, C−Ni possesses a high capacitance of ∼952 F/g at a current density of 1.0 A/g. This result is higher than that of pure biomass-based carbon materials under the three-electrode system. This facile preparation method, which was used to synthesize the electrode-active materials, can extend to the value-added utility of other waste biomass materials as high-performing supercapacitor electrodes for energy storage applications. © 2020 American Chemical Society.
语种：
英文
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Effect of degree of milling on the cadmium in vitro bioaccessibility in cooked rice
作者：
Peng, Lanlan;Chen, Jiwang* ;Chen, Lu;Ding, Wenping;Gao, Yonggui;...
期刊：
Journal of Food Science ,2020年85(11):3756-3763 ISSN：0022-1147
通讯作者：
Chen, Jiwang;Xiong, Youling L.
作者机构：
[Gao, Yonggui; Peng, Lanlan; Chen, Lu; Chen, Jiwang; Ding, Wenping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Peng, Lanlan; Ding, Wenping] Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Peoples R China.;[Peng, Lanlan; Ding, Wenping] Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Wu, Yongning] Natl Ctr Food Safety Risk Assessment, Beijing 100021, Peoples R China.;[Xiong, Youling L.] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA.
通讯机构：
[Chen, Jiwang] W;[Xiong, Youling L.] U;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA.
关键词：
cadmium;chemistry;cooking;food contamination;food handling;Oryza;plant seed;procedures;Cadmium;Cooking;Food Contamination;Food Handling;Oryza;Seeds
摘要：
Abstract: Cadmium (Cd) contamination in rice grain is common worldwide. This study investigated the effect of degree of milling (DM) on the reduction of Cd in cooked rice grain and porridge (rice-to-water ratios 1:1.6 and 1:10, respectively) and Cd in vitro bioaccessibility. Cd-contaminated rice grains with DMs of 20%, 15%, and 0% were cooked and then subjected to successive digestion in a gastrointestinal environment model. Simulated-digestion juices, including saliva, gastric juice, duodenal juice, and bile juice, were used. The degree of gelatinization of cooked rice was measured and the morphological characteristics of the grain were also examined. The results showed that the Cd in vitro bioaccessibility, although less than 50% in all samples, was gradually increased with an increase of DM. The detected Cd bioaccessibility was higher at half meals (reduced grain content) when compared with full meals (full grain content). As DM increased, the surface of cooked rice grain and porridge became smoother, and the amount of fiber, fat droplets, and starch granules were gradually decreased, whereas degree of gelatinization increased. The results indicate that DM affects the Cd in vitro bioaccessibility in cooked rice by altering the gelatinization of starch. Practical Application: Degree of milling (DM) significantly influenced the in vitro bioaccessibility of cadmium (Cd) in cooked rice. This work may offer a potential solution to the rice grain with high Cd content because a limited DM will allow a low bioaccessibility of Cd. © 2020 Institute of Food Technologists®
语种：
英文
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加工精度和蒸煮条件对大米中镉的形态的影响
作者：
彭斓兰;陈季旺;陈超凡;蔡杰;丁文平;...
期刊：
武汉轻工大学学报 ,2019年38(04):1-7 ISSN：2095-7386
作者机构：
武汉轻工大学食品科学与工程学院;[丁文平] 大宗粮油精深加工教育部重点实验室;国家食品安全风险评估中心;国家富硒农产品加工技术研发中心;[陈季旺; 陈超凡; 吴永宁; 彭斓兰; 蔡杰; 程水源] 武汉轻工大学
关键词：
镉;大米;加工精度;蒸煮;形态变化;含量影响
摘要：
将镉污染的稻谷碾磨成不同加工精度的大米(1级米、2级米、3级米、4级米和糙米),并选择1级、3级和糙米制备米饭/粥,观察大米表面形貌、测定蛋白质含量;分析大米及米饭/粥中总镉、无机镉含量及蛋白质的紫外吸收特征。结果显示:随着加工精度的增加,大米表面的糊粉层逐渐被除去,大米中总镉、无机镉和蛋白质含量均逐渐降低,蛋白质的紫外吸收峰高度略有降低;米饭/粥中总镉和无机镉含量明显降低,蛋白质紫外吸收峰的高度逐渐降低。这表明加工精度和蒸煮条件显著影响了大米和米饭/粥的总镉、无机镉含量,其中,加工精度是主要的因素,控制加工精度可以减少大米和米饭/粥的镉含量。
语种：
中文
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