作者机构：
[Xiaoxue Yin; Fangjiao Chen; Bingyu Han; Xuedong Wang; Wenping Ding; Beibei Ding] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[Jun You] Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key laboratory of Polymer Materials, School of Materials Science and Engineering, Hubei University, Wuhan, 430062, China
通讯机构：
[Beibei Ding] S;School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
摘要：
Pickering emulsions have been acknowledged as a viable method for safeguarding the flavor compounds in essential oils. In this study, chitin nanowhiskers (ChNWs) was prepared via ultrasonic exfoliation of chitin that had undergone pretreatment involving ammonium persulfate (APS) oxidation and partial deacetylation. The prepared ChNWs were then employed to stabilize Pickering emulsions for the encapsulation of flavor compounds in Zanthoxylum bungeanum oil (ZBO). The stability of the Pickering emulsions was assessed through various techniques including EI value, particle size distribution, CLSM, rheological properties, and the release of flavor compounds was analyzed using electronic nose and GC-IMS. The findings indicated that the ChNWs strongly adsorbed at the oil-water interface, leading to the formation of a protective capping layer around the ZBO droplets. This phenomenon effectively reduced the rate of lipid oxidation and inhibited the release of flavor compounds.
Pickering emulsions have been acknowledged as a viable method for safeguarding the flavor compounds in essential oils. In this study, chitin nanowhiskers (ChNWs) was prepared via ultrasonic exfoliation of chitin that had undergone pretreatment involving ammonium persulfate (APS) oxidation and partial deacetylation. The prepared ChNWs were then employed to stabilize Pickering emulsions for the encapsulation of flavor compounds in Zanthoxylum bungeanum oil (ZBO). The stability of the Pickering emulsions was assessed through various techniques including EI value, particle size distribution, CLSM, rheological properties, and the release of flavor compounds was analyzed using electronic nose and GC-IMS. The findings indicated that the ChNWs strongly adsorbed at the oil-water interface, leading to the formation of a protective capping layer around the ZBO droplets. This phenomenon effectively reduced the rate of lipid oxidation and inhibited the release of flavor compounds.
摘要：
The physicochemical property of native buckwheat starch (BWS) limits the application, which attracts more attention in the food industry. The objective of this study was to investigate the effects of different ultrasonic powers combined with moisture contents on the structure and physicochemical properties of BWS. The results showed that ultrasonic treatment significantly reduced the gel hardness and loss modulus of BWS. The increase in water content during ultrasound effectively enhanced the swelling power of BWS and reduced the peak viscosity. Besides, with the increase of water content and ultrasonic power, the crystallinity of BWS decreased significantly, and the formation of ordered structures was suppressed. In addition, after ultrasonic treatment, the particle size of BWS was decreased, and the surface became rough and concave. In short, ultrasonic treatment effectively improves the processability of BWS and provides a new theoretical basis for physical treatment in the production of cereal starch.
The physicochemical property of native buckwheat starch (BWS) limits the application, which attracts more attention in the food industry. The objective of this study was to investigate the effects of different ultrasonic powers combined with moisture contents on the structure and physicochemical properties of BWS. The results showed that ultrasonic treatment significantly reduced the gel hardness and loss modulus of BWS. The increase in water content during ultrasound effectively enhanced the swelling power of BWS and reduced the peak viscosity. Besides, with the increase of water content and ultrasonic power, the crystallinity of BWS decreased significantly, and the formation of ordered structures was suppressed. In addition, after ultrasonic treatment, the particle size of BWS was decreased, and the surface became rough and concave. In short, ultrasonic treatment effectively improves the processability of BWS and provides a new theoretical basis for physical treatment in the production of cereal starch.
摘要：
Yeast polysaccharide has antioxidant, anti-tumor, antiviral, immune-enhancing, and adsorption properties; however, their utilization rate remains limited due to poor solubility. This study employed crude yeast polysaccharide (C-YP) as a raw material and utilized a 14 wt% NaOH aqueous solution as an environmentally friendly solvent to develop innovative yeast polysaccharide hydrogels (H-YPs). The prepared H-YPs exhibited a porous network structure with high water content. An elevation in yeast polysaccharide concentration corresponded with increased hardness and gel strength, reaching values of 665.0 gf and 155.0 g*cm, respectively. Furthermore, the H-YPs demonstrated non-cytotoxic characteristics, sustaining cell viability above 80 %. In vitro hypoglycemic assays indicated that H-YPs exhibited substantial inhibitory activity against the enzymes α-glucosidase and α-amylase, indicating their potential applicability in the development of healthy food gels.
Yeast polysaccharide has antioxidant, anti-tumor, antiviral, immune-enhancing, and adsorption properties; however, their utilization rate remains limited due to poor solubility. This study employed crude yeast polysaccharide (C-YP) as a raw material and utilized a 14 wt% NaOH aqueous solution as an environmentally friendly solvent to develop innovative yeast polysaccharide hydrogels (H-YPs). The prepared H-YPs exhibited a porous network structure with high water content. An elevation in yeast polysaccharide concentration corresponded with increased hardness and gel strength, reaching values of 665.0 gf and 155.0 g*cm, respectively. Furthermore, the H-YPs demonstrated non-cytotoxic characteristics, sustaining cell viability above 80 %. In vitro hypoglycemic assays indicated that H-YPs exhibited substantial inhibitory activity against the enzymes α-glucosidase and α-amylase, indicating their potential applicability in the development of healthy food gels.
关键词：
Frozen raw noodles;Modified starches;Pasting properties;Crystal structure;Frozen storage stability
摘要：
Cryopreservation is typically used for the long-term storage of frozen noodles. However, the long-term cryopreservation of these high-moisture products may cause ice crystal growth on the substrate and crispy product surfaces. The aim of this study was to explore how hydroxypropyl starch (HPS), hydroxypropyl distarch phosphate, and oxidised starch improve the quality and storage stability of frozen raw noodles (FRN). Analyses of the pasting properties and swelling power indicated delays in the cracking of the substrate and rupture of granules during freezing. After 8 weeks of storage, the peak viscosity increased from 1110 to 1237, 1208, and 1197 cP, respectively. The addition of modified starch restricted the migration of water and reduced the weight loss rate by 3–5 %. The X-ray diffraction results showed that due to the interaction between modified starch and small molecular components, the V-type crystal structure increased, further stabilizing the structure.
Cryopreservation is typically used for the long-term storage of frozen noodles. However, the long-term cryopreservation of these high-moisture products may cause ice crystal growth on the substrate and crispy product surfaces. The aim of this study was to explore how hydroxypropyl starch (HPS), hydroxypropyl distarch phosphate, and oxidised starch improve the quality and storage stability of frozen raw noodles (FRN). Analyses of the pasting properties and swelling power indicated delays in the cracking of the substrate and rupture of granules during freezing. After 8 weeks of storage, the peak viscosity increased from 1110 to 1237, 1208, and 1197 cP, respectively. The addition of modified starch restricted the migration of water and reduced the weight loss rate by 3–5 %. The X-ray diffraction results showed that due to the interaction between modified starch and small molecular components, the V-type crystal structure increased, further stabilizing the structure.
摘要：
Selenium nanoparticles (SeNPs) have garnered significant attention for their advantageous biological properties and low toxicity. However, their practical application has been constrained by limited stability. In this study, regenerated chitin nanofibers (Re-ChNFs) were utilized to improve the stability and dispersion of SeNPs through a redox reaction involving ascorbic acid and sodium selenite. The findings revealed that the SeNPs were effectively adsorbed onto the surface of the Re-ChNFs, resulting in a uniform size and distribution that facilitated the formation of amorphous, zero-valent Re-ChNFs-stabilized SeNPs (Re-ChNFs/SeNPs). The selenium concentration within the Re-ChNFs/SeNPs was determined to be 121.60 mg/L. And the synthesized Re-ChNFs/SeNPs displayed a notably heightened capacity for scavenging DPPH, ABTS, hydroxyl radicals, and superoxide anion radicals in comparison to Re-ChNFs and SeNPs alone. Moreover, in vitro assays demonstrated that Re-ChNFs/SeNPs effectively suppressed the proliferation of HepG2 and HCT116 cancer cells in a concentration-dependent manner. This suggests that Re-ChNFs/SeNPs hold potential as an antioxidant or anticancer therapeutic agents, with promising applications in the fields of nutrition and healthcare.
Selenium nanoparticles (SeNPs) have garnered significant attention for their advantageous biological properties and low toxicity. However, their practical application has been constrained by limited stability. In this study, regenerated chitin nanofibers (Re-ChNFs) were utilized to improve the stability and dispersion of SeNPs through a redox reaction involving ascorbic acid and sodium selenite. The findings revealed that the SeNPs were effectively adsorbed onto the surface of the Re-ChNFs, resulting in a uniform size and distribution that facilitated the formation of amorphous, zero-valent Re-ChNFs-stabilized SeNPs (Re-ChNFs/SeNPs). The selenium concentration within the Re-ChNFs/SeNPs was determined to be 121.60 mg/L. And the synthesized Re-ChNFs/SeNPs displayed a notably heightened capacity for scavenging DPPH, ABTS, hydroxyl radicals, and superoxide anion radicals in comparison to Re-ChNFs and SeNPs alone. Moreover, in vitro assays demonstrated that Re-ChNFs/SeNPs effectively suppressed the proliferation of HepG2 and HCT116 cancer cells in a concentration-dependent manner. This suggests that Re-ChNFs/SeNPs hold potential as an antioxidant or anticancer therapeutic agents, with promising applications in the fields of nutrition and healthcare.
作者机构：
[Liu, Xiaorong; Fu, Yang; Wang, Xuedong; Zhang, Yuting; Wang, XD] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Yu, Junbo] Chinese Cereals & Oils Assoc, Beijing 100032, Peoples R China.;[Yan, Dongfang; Liu, Xiangjun; Li, Ku] Natl Key Lab Agr Microbiol, Wuhan 430070, Peoples R China.;[Zhou, Jianjun; Barba, Francisco J.; Ferrer, Emlia] Univ Valencia, Fac Pharm, Nutr Food Sci & Toxicol Dept, Res Grp Innovat Technol Sustainable Food ALISOST, Avda Vicent Andres Estelles S-N, Valencia 46100, Spain.
通讯机构：
[Zhou, JJ ] U;[Wang, XD ] W;Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;Univ Valencia, Fac Pharm, Nutr Food Sci & Toxicol Dept, Res Grp Innovat Technol Sustainable Food ALISOST, Avda Vicent Andres Estelles S-N, Valencia 46100, Spain.
关键词：
wheat oligopeptide;bakery goods;starch crystallization;retrogradation properties;microstructure;storage process
摘要：
Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of the starch double helix structure and decreased its relative crystallinity. The DSC results revealed a decrease in the enthalpy change (ΔH) from 0.812 to 0.608 J/g after 7 days of storage with 1.0% WOP addition, further indicating that WOP reduced the availability of water for crystal lattice formation and hindered the rearrangement of starch molecules. The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis. In summary, WOP is expected to be an effective natural additive to inhibit starch staling and provide new insights into starchy food products.
摘要：
Freeze-thaw cycles (FTC) could cause damage to food during storage. The effects of different FTC on Hot-dry noodles (HDN) in terms of quality, moisture, starch, and protein characteristics were studied. This study showed that FTC decreased the texture properties and water absorption of HDN. Meanwhile, cooking loss was significantly increased after FTC. The water content of HDN was decreased and water migration was increased during FTC. In addition, results showed that FTC destroyed the order structure and increased the crystallinity of starch in HDN. Under FTC, the disulfide bond of HDN was broken, the free sulfhydryl group was increased, and the electrophoretic patterns confirmed the protein depolymerization. The microstructure also showed that the gluten network became incomplete and starch was exposed outside the substrate. This study expounded the mechanism of HDN quality deterioration during FTC, which laid a foundation for the development and improvement of frozen and freeze-thaw noodles.
Freeze-thaw cycles (FTC) could cause damage to food during storage. The effects of different FTC on Hot-dry noodles (HDN) in terms of quality, moisture, starch, and protein characteristics were studied. This study showed that FTC decreased the texture properties and water absorption of HDN. Meanwhile, cooking loss was significantly increased after FTC. The water content of HDN was decreased and water migration was increased during FTC. In addition, results showed that FTC destroyed the order structure and increased the crystallinity of starch in HDN. Under FTC, the disulfide bond of HDN was broken, the free sulfhydryl group was increased, and the electrophoretic patterns confirmed the protein depolymerization. The microstructure also showed that the gluten network became incomplete and starch was exposed outside the substrate. This study expounded the mechanism of HDN quality deterioration during FTC, which laid a foundation for the development and improvement of frozen and freeze-thaw noodles.
摘要：
The effect of legume proteins (soy protein (SP), chickpea protein (CP) and peanut protein (PP)) on the properties of wheat starch-lauric acid (WS-LA) system and its intrinsic mechanism were investigated. RVA, digestion experiment and TGA results showed that legume proteins prompted the viscosity peak formation during cooling stage and increased anti-digestion and thermal stability of WS-LA system. FT-IR, Raman, XRD and (13)C NMR results indicated that legume proteins improved the long-range and short-range ordering degree and single-helix structure of WS-LA system. SP had greater influence on the properties of WS-LA system than that of CP and PP. Proteins with high solubility, emulsifying properties and β-sheet content were conducive to starch-based complexes formation. Molecular dynamics simulation results indicated that major forces for WS-LA-SP formation were hydrogen bonding and van der Waals forces. This study offered crucial information on starch-fatty acid-protein complexes formation for proteins selection in starch-based products development.
通讯机构：
[Du, J; Zhang, HL ; Wang, XD] W;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.
关键词：
Fresh noodles;Lauric acid;Sodium bicarbonate
摘要：
To know the influence of lauric acid (LA) on wheat flour fresh noodles (WFN) quality and the latent mechanism, the effect of LA on cooking properties, digestibility and structure of WFN with/without sodium bicarbonate (SB) and the properties of wheat flour (WF) with/without SB were studied. The results indicated that LA reduced cooking loss and digestibility of WFN with SB and slightly decreased water adsorption and increased the free water binding ability and hardness of WFN without SB. Furthermore, LA increased the degree of short- and long-range order and molecular weight of starch in cooked WFN with/without SB and it had greater effect on the degree of short- and long-range order and molecular weight of starch in cooked WFN with SB than that without SB. Differential scanning calorimeter (DSC) and rapid viscosity analysis (RVA) displayed that WFN with LA and SB formed more starch-LA or/and starch-LA-protein complexes than WFN with LA. Additionally, the impact of LA on WFN quality and WF properties was influenced by SB concentration. This study will provide theoretical basis and new thoughts for the design of high-quality fresh noodles with low digestibility, low cooking loss and high hardness.
To know the influence of lauric acid (LA) on wheat flour fresh noodles (WFN) quality and the latent mechanism, the effect of LA on cooking properties, digestibility and structure of WFN with/without sodium bicarbonate (SB) and the properties of wheat flour (WF) with/without SB were studied. The results indicated that LA reduced cooking loss and digestibility of WFN with SB and slightly decreased water adsorption and increased the free water binding ability and hardness of WFN without SB. Furthermore, LA increased the degree of short- and long-range order and molecular weight of starch in cooked WFN with/without SB and it had greater effect on the degree of short- and long-range order and molecular weight of starch in cooked WFN with SB than that without SB. Differential scanning calorimeter (DSC) and rapid viscosity analysis (RVA) displayed that WFN with LA and SB formed more starch-LA or/and starch-LA-protein complexes than WFN with LA. Additionally, the impact of LA on WFN quality and WF properties was influenced by SB concentration. This study will provide theoretical basis and new thoughts for the design of high-quality fresh noodles with low digestibility, low cooking loss and high hardness.
摘要：
Toast is a nutrient-rich consumer staple with a unique taste. However, retrogradation affects its storage quality and shelf life. Therefore, in this study, we aimed to investigate the effects of enzymes on the baking quality of wheat dough and the storage quality of baked bread. Fungal alpha-amylase (FAM), lipase (LIP), and maltose amylase (MAM) were added to wheat dough under quadruple fermentation to evaluate their effects on the quality of wheat dough and toasted bread during storage. FAM reduced the water absorption and stability of wheat flour, whereas LIP and MAM improved its properties. Moreover, all three enzymes increased the fermentation height and gas-holding capacity of the dough, resulting in toast with a larger specific volume and low hardness. Toast containing 15 mg kg-1 MAM had the highest number of air holes and the best elasticity. Furthermore, 9 mg kg-1 FAM, 45 mg kg-1 LIP, and 15 mg kg-1 MAM retarded the retrogradation of toast during storage, reduced its hardness, and decreased the short-range order and relative crystallinity. These findings indicate that enzymes can delay retrogradation in toast to extend its shelf life. These results further suggest that enzymes inhibit recrystallisation to delay toast ageing. Thus, this study provides theoretical references for the practical application of enzymes in bakery products. Toast is a nutrient-rich consumer staple with a unique taste. The effects of alpha-amylase (FAM), lipase (LIP) and maltose amylase (MAM) on the quality of wheat dough and toasted bread were studied. The research results indicate that enzymes can delay retrogradation in toast to extend its shelf life. image
摘要：
This study aimed to find a unique method to assess the textural properties of Niangao (glutinous rice cakes), to determine the relationship between the textural properties of rice cakes and the indicators of glutinous rice, and to identify the key indicators that significantly affect the textural properties of Niangao. The study encompassed the analysis of the chemical composition and pasting characteristics of 22 glutinous rice varieties, revealing the substantial impact of variety on lipid content, straight-chain starch content, and pasting performance. Subsequently, the textural features of the resulting Niangao were subjected to principal component analysis (PCA) to derive a mathematical method for evaluating their textural attributes, with the obtained scores employed in hierarchical cluster analysis (HCA) to identify 12 key textural characteristics. Further analysis using stepwise linear regression (SLR) demonstrated that the regression model incorporating final and peak viscosities of the glutinous rice significantly predicted the composite score of the Niangao’s textural properties. This highlights the importance of final and peak viscosities as key indicators for assessing the textural quality of Niangao.
摘要：
This research delved into the role of gluten fractions on digestion, physical properties and structure of wheat starch (WS)–lauric acid (LA) system under non-alkaline/alkaline conditions. Results showed that gluten fractions decreased the digestion of WS with LA and gliadin had greater effect on the digestion of WS with LA under non-alkaline/alkaline conditions than glutenin. Specifically, gliadin increased RS content of WS with LA by 70.99% and 84.89%, respectively, under non-alkaline and alkaline conditions. The diminished in WS digestion caused by gluten fractions and LA ascribed to the decrease in swelling power and leaching of starch. Rapid viscosity analyser (RVA) demonstrated that gluten fractions were conducive to WS–LA and/or WS–LA–protein complexes formation and gliadin was more helpful to these complexes' formation than glutenin under non-alkaline conditions. Additionally, gliadin had greater effect on the stability and short-range ordered structure of WS with LA than glutenin. Addition of gliadin resulted in 6.79% and 13.33% of increase in short-range orderliness compared with WS–LA system under non-alkaline and alkaline conditions, respectively. Furthermore, gluten fractions had greater influence on the digestion of WS with LA under alkaline conditions than non-alkaline conditions ascribed to the formation of WS–LA and/or WS–LA–protein complexes with low swelling power and high ordered structure under alkaline conditions. This study provided crucial information on the design of starchy foods with low digestion.
通讯机构：
[You, J ] H;[Ding, BB ] 6;Hubei Univ, Sch Mat Sci & Engn, Key Lab Green Preparat & Applicat Funct Mat, Hubei Key Lab Polymer Mat, Wuhan 430062, Peoples R China.;68 Xuefu South Rd, Wuhan, Hubei, Peoples R China.
关键词：
3D printing;Chitin;Nanowhiskers;Pickering emulsions
摘要：
Pickering emulsions stabilized by the emulsifiers derived from biobased materials have been widely used in food related fields. In the current study, Pickering emulsions possessing internal phase volume fractions (ɸ) from 0.5 to 0.8 were successfully prepared by mechanical emulsification methods using carboxylated chitin nanowhiskers (C-ChNWs) as the emulsifiers. C-ChNWs suspensions obtained by ammonium persulfate (APS) oxidation showed high stability and possessed a Zeta potential of −48.9 mV. FTIR and XRD analyses indicated the α-chitin crystal structure could be maintained following APS oxidation. The C-ChNWs could form a three-dimensional network structure at the interface and endow the emulsion with high stability and viscoelastic features. Morphology results demonstrated these were oil-in-water emulsions. Moreover, the prepared high internal phase Pickering emulsions (HIPPEs; ɸ >0.74) showed good texture characteristics for high-resolution 3D printing. This work further validated the potential of nanochitin derived from biomass as an outstanding Pickering emulsion stabilizer.
Pickering emulsions stabilized by the emulsifiers derived from biobased materials have been widely used in food related fields. In the current study, Pickering emulsions possessing internal phase volume fractions (ɸ) from 0.5 to 0.8 were successfully prepared by mechanical emulsification methods using carboxylated chitin nanowhiskers (C-ChNWs) as the emulsifiers. C-ChNWs suspensions obtained by ammonium persulfate (APS) oxidation showed high stability and possessed a Zeta potential of −48.9 mV. FTIR and XRD analyses indicated the α-chitin crystal structure could be maintained following APS oxidation. The C-ChNWs could form a three-dimensional network structure at the interface and endow the emulsion with high stability and viscoelastic features. Morphology results demonstrated these were oil-in-water emulsions. Moreover, the prepared high internal phase Pickering emulsions (HIPPEs; ɸ >0.74) showed good texture characteristics for high-resolution 3D printing. This work further validated the potential of nanochitin derived from biomass as an outstanding Pickering emulsion stabilizer.
摘要：
In this study, potato starch (PS)/naringenin (NAR) complex was prepared, and its properties and emulsification behavior were evaluated. The experimental results demonstrated that NAR successfully formed a complex with PS molecules through hydrogen bonds and other non-covalent interactions. The emulsifying capacity (ROV) of PS/NAR complex with 16 % composite ratio was 0.9999, which was higher than PS (ROV = 0.3329) ( p < 0.05). Based on particle property analysis and molecular dynamics simulation, the mechanism of improving the emulsification performance might be the action of the benzene ring of NAR and intermolecular hydrogen bonding. In addition, the stability of the Pickering emulsions with PS/NAR complexes as emulgators was significantly improved. The emulsifying and rheological behavior of starch-based Pickering emulsions could be adjusted by changing the proportion of the complexes. Results demonstrated that the PS/NAR complexes might be a prospective stabilizer of Pickering emulsions based on starch material and might expand the use of PS in edible products.
In this study, potato starch (PS)/naringenin (NAR) complex was prepared, and its properties and emulsification behavior were evaluated. The experimental results demonstrated that NAR successfully formed a complex with PS molecules through hydrogen bonds and other non-covalent interactions. The emulsifying capacity (ROV) of PS/NAR complex with 16 % composite ratio was 0.9999, which was higher than PS (ROV = 0.3329) ( p < 0.05). Based on particle property analysis and molecular dynamics simulation, the mechanism of improving the emulsification performance might be the action of the benzene ring of NAR and intermolecular hydrogen bonding. In addition, the stability of the Pickering emulsions with PS/NAR complexes as emulgators was significantly improved. The emulsifying and rheological behavior of starch-based Pickering emulsions could be adjusted by changing the proportion of the complexes. Results demonstrated that the PS/NAR complexes might be a prospective stabilizer of Pickering emulsions based on starch material and might expand the use of PS in edible products.
期刊：
International Journal of Biological Macromolecules,2024年278(Pt 4):135062 ISSN：0141-8130
通讯作者：
Wang, Xuedong;Fu, Y
作者机构：
[Mo, Huiling; Xing, Yaonan; Fu, Yang; Wan, Liuyu; Wang, Xuedong] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Xu, Peng] Wuhan Jinxiangyuan Food Co Ltd, Wuhan 430040, Peoples R China.;[Gong, Aqiong; Dai, Jinjun; Zhang, Yan] Angel Yeast Co Ltd, Yichang 443003, Peoples R China.;[Fu, Yang; Wang, Xuedong] Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.
通讯机构：
[Fu, Y ; Wang, XD] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.
关键词：
Hot-dry noodles;Potassium carbonate;Starch
摘要：
The objective of this study was to investigate the changes in physicochemical and structural properties of starch isolated from hot-dry noodles (HDNS) treated with different contents of potassium carbonate (K 2 CO 3 ). The results demonstrated that the existence of K 2 CO 3 increased the WHC and hardness of HDNS gel with an elevated storage modulus. Meanwhile, K 2 CO 3 promoted the gelatinization of HDNS, which displayed higher viscosity and swelling power. Moreover, the relative crystallinity of HDNS were improved. K 2 CO 3 facilitated the transformation of HDNS from an amorphous to a more ordered and crystalline structure. Simultaneously, the microscopic characteristics exhibited that K 2 CO 3 promoted the partial fusion of starch particles to form aggregates, and the particle size became larger. In conclusion, the physicochemical and structural properties of HDNS were improved effectively with the incorporation of K 2 CO 3 , and the research results provided new insights for the processing of high-quality hot-dry noodles.
The objective of this study was to investigate the changes in physicochemical and structural properties of starch isolated from hot-dry noodles (HDNS) treated with different contents of potassium carbonate (K 2 CO 3 ). The results demonstrated that the existence of K 2 CO 3 increased the WHC and hardness of HDNS gel with an elevated storage modulus. Meanwhile, K 2 CO 3 promoted the gelatinization of HDNS, which displayed higher viscosity and swelling power. Moreover, the relative crystallinity of HDNS were improved. K 2 CO 3 facilitated the transformation of HDNS from an amorphous to a more ordered and crystalline structure. Simultaneously, the microscopic characteristics exhibited that K 2 CO 3 promoted the partial fusion of starch particles to form aggregates, and the particle size became larger. In conclusion, the physicochemical and structural properties of HDNS were improved effectively with the incorporation of K 2 CO 3 , and the research results provided new insights for the processing of high-quality hot-dry noodles.
摘要：
Abstract Background and Objectives Wheat gluten is a high‐quality, low‐priced, and nutritious plant protein. Applications of wheat gluten protein could be expanded by improving its solubility through enzymatic modifications. Herein, we investigated the effect of proteolytic processing on the physicochemical properties of wheat gluten protein. Findings The degree of hydrolysis, trichloroacetic acid‐soluble nitrogen (TCA‐SN), and peptidyl nitrogen content of the enzymatic digestion products increased, and the TCA‐SN content exceeded 60% in all cases. The ζ‐potentials of all products after enzymatic digestion were significantly decreased and were negative. Three enzymatic solutions increased the stability of the solution system and the surface hydrophobicity of the enzymatic products to different degrees. The products after enzymatic digestion by alkaline protease had better antioxidant capacity. Conclusions This study provides theoretical support for expanding the applications for wheat protein to achieve the added value of wheat products and enhance the utilization rate of these readily available raw materials. Significance and Novelty This study investigates the dual enzyme stepwise enzymatic hydrolysis of wheat gluten protein by alkaline protease and neutral protease, which increases the water‐soluble protein content of wheat gluten protein. The resulting hydrolysate has a high peptide nitrogen content.
摘要：
Fatty acids and protein play a crucial role in reducing starch digestion. To investigate the effect of oleic acid (OA) and whey protein (WP) on the digestion of oxidized and/or hydroxypropyl starches and its mechanism, the changes on digestion, properties and microstructure of starch before and after complexation with OA and WP were analyzed using rapid viscosity analyzer (RVA), rheometer, scanning electron microscope (SEM), Fourier transformation infrared spectroscopy (FT-IR) and X-ray diffractometer (XRD). Results showed that starches with OA and WP showed cooling peaks in RVA curve due to starch-OA-WP complexes formation. Additionally, OA and WP had synergistic effects on the increase of storage modulus (G′), the decrease of gel pore size and digestion of starches. OA and WP had a greater effect on digestion of oxidized hydroxypropyl starch (OHPS) than that of hydroxypropyl starch (HPS) and oxidized starch (OS). Specifically, resistant starch content in HPS, OS and OHPS was increased by 82.41%, 58.67% and 279.18%, respectively, due to OA and WP incorporation. This was attributed to the decrease of solubility and increase of order degree of OHPS caused by OA and WP. Therefore, the appropriate hydrophilic and lipophilic properties of OHPS was helpful to complex with OA and WP.
Fatty acids and protein play a crucial role in reducing starch digestion. To investigate the effect of oleic acid (OA) and whey protein (WP) on the digestion of oxidized and/or hydroxypropyl starches and its mechanism, the changes on digestion, properties and microstructure of starch before and after complexation with OA and WP were analyzed using rapid viscosity analyzer (RVA), rheometer, scanning electron microscope (SEM), Fourier transformation infrared spectroscopy (FT-IR) and X-ray diffractometer (XRD). Results showed that starches with OA and WP showed cooling peaks in RVA curve due to starch-OA-WP complexes formation. Additionally, OA and WP had synergistic effects on the increase of storage modulus (G′), the decrease of gel pore size and digestion of starches. OA and WP had a greater effect on digestion of oxidized hydroxypropyl starch (OHPS) than that of hydroxypropyl starch (HPS) and oxidized starch (OS). Specifically, resistant starch content in HPS, OS and OHPS was increased by 82.41%, 58.67% and 279.18%, respectively, due to OA and WP incorporation. This was attributed to the decrease of solubility and increase of order degree of OHPS caused by OA and WP. Therefore, the appropriate hydrophilic and lipophilic properties of OHPS was helpful to complex with OA and WP.
关键词：
frozen quality;frozen raw noodles;oxidized starch;storage stability;water distribution
摘要：
Freezing is a popular method of food preservation with multiple advantages. However, it may change the internal composition and quality of food. This study aimed to investigate the effect of modified starch on the storage stability of frozen raw noodles (FRNs) under refrigerated storage conditions. Oxidized starch (OS), a modified starch, is widely used in the food industry. In the present study, texture and cooking loss rate analyses showed that the hardness and chewiness of FRNs with added OS increased and the cooking loss rate decreased during the frozen storage process. Low-field nuclear magnetic resonance characterization confirmed that the water-holding capacity of FRNs with OS was enhanced. When 6% OS was added, the maximum freezable water content of FRNs was lower than the minimum freezable water content (51%) of FRNs without OS during freezing. Fourier-transform infrared spectroscopy showed that after the addition of OS, the secondary structures beneficial for structural maintenance were increased, forming a denser protein network and improving the microstructure of FRNs. In summary, the water state, protein structure, and quality characteristics of FRNs were improved by the addition of OS within an appropriate range.
摘要：
In this study, the impact of chitin derivatives such as chito-oligosaccharides (COS), oligo-chitosan (OC) and poly-chitosan (PC) was examined on their ability to enhance pre-cooked wet alkaline noodles (PWAN) quality and their antioxidant browning when added to flour prior to manufacture. It was found that all chitin derivatives could reduce the water migration rate and enhance the hardness and tensile properties of PWAN. Additionally, these chitin derivatives increased α-helical structure and decreased β-turns and random coils (unstructured) components resulting in a continuous and intact gluten network. They also showed good inhibition effects on microorganisms in PWAN. Adding the three chitin derivates increased the total phenol and total flavonoid content in PWAN. COS exhibited superior scavenging activity against DPPH radicals, iron ion reducing capacity and anti-superoxide anion, while PC was more resistant to ABTS radicals. This work can provide a basis for the quality amelioration and antioxidant browning of noodles.
In this study, the impact of chitin derivatives such as chito-oligosaccharides (COS), oligo-chitosan (OC) and poly-chitosan (PC) was examined on their ability to enhance pre-cooked wet alkaline noodles (PWAN) quality and their antioxidant browning when added to flour prior to manufacture. It was found that all chitin derivatives could reduce the water migration rate and enhance the hardness and tensile properties of PWAN. Additionally, these chitin derivatives increased α-helical structure and decreased β-turns and random coils (unstructured) components resulting in a continuous and intact gluten network. They also showed good inhibition effects on microorganisms in PWAN. Adding the three chitin derivates increased the total phenol and total flavonoid content in PWAN. COS exhibited superior scavenging activity against DPPH radicals, iron ion reducing capacity and anti-superoxide anion, while PC was more resistant to ABTS radicals. This work can provide a basis for the quality amelioration and antioxidant browning of noodles.
