1
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Zheng X, Wang Q, Li L, Liu C, Ma X. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods. Food Chem 2024; 458:140221. [PMID: 38943963 DOI: 10.1016/j.foodchem.2024.140221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 06/15/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Germination is an environmentally friendly process with no use of additives, during which only water spraying is done to activate endogenous enzymes for modification. Furthermore, it could induce bioactive phenolics accumulation. Controlling endogenous enzymes' activity is essential to alleviate granular disruption, crystallinity loss, double helices' dissociation, and molecular degradation of cereal and pseudo-cereal starch. Post-treatments (e.g. thermal and high-pressure technology) make it possible for damaged starch to reassemble towards well-packed structure. These contribute to alleviated loss of solubility and pasting viscosity, improved swelling power, or enhanced resistant starch formation. Cereal or pseudo-cereal flour (except that with robust structure) modified by early germination is more applicable to produce products with desirable texture and taste. Besides shortening duration, germination under abiotic stress is promising to mitigate starch damage for better utilization in staple foods.
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Affiliation(s)
- Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Qingfa Wang
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Xiaoyan Ma
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Yuekainan Street, Baoding, Hebei 071001, China
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2
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Pineda-Gomez P, Ipia-Achury DF, Rodriguez-Garcia ME. Effect of ultrasonically stimulated potato germination during soaking on the physicochemical properties of starch and its use in edible films. Int J Biol Macromol 2024; 277:134508. [PMID: 39106932 DOI: 10.1016/j.ijbiomac.2024.134508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 07/31/2024] [Accepted: 08/03/2024] [Indexed: 08/09/2024]
Abstract
The aim of this work was to investigate the effects of ultrasonic treatment during soaking of potatoes on the physicochemical properties of starches obtained after 16 weeks of germination. The ultrasonic treatment showed a direct correlation between sprout length and ultrasonic time. The protein content decreased from 0.63 to 0.38 % and the fat content decreased significantly from 0.31 to 0.01 % after germination. The amylose content changed depending on the ultrasonic treatment, and increased from 36.27 to 40.92 % after 16 weeks of germination, which was related to the amylopectin debranching and the duration of the ultrasonic treatment. X-ray diffraction showed that the nanocrystals with hexagonal structure were not affected by the germination and the duration of ultrasonic treatment. Scanning electron microscopy showed that the surface of the starch granules was not affected by the enzymatic treatment. The sprouted potato starch resulted in films with better tensile strength and lower water vapor permeability (WVP) compared to the native potato starch films. In addition, the films produced with ultrasound stimulated potato starch exhibited better properties (high strength and low permeability), which is desirable when it comes to controlling moisture exchange between a food product and the surrounding atmosphere.
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Affiliation(s)
- Posidia Pineda-Gomez
- Departamento de Física, Universidad de Caldas. Manizales, Caldas, C.P., 170004, Colombia; Laboratorio de Magnetismo y Materiales Avanzados, Universidad Nacional de Colombia. Manizales, Caldas, C.P., 170003, Colombia.
| | - Daniel Felipe Ipia-Achury
- Laboratorio de Magnetismo y Materiales Avanzados, Universidad Nacional de Colombia. Manizales, Caldas, C.P., 170003, Colombia
| | - Mario E Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Boulevard Juriquilla N° 3001 C.P., 76230, Juriquilla, Querétaro, Qro., A.P.1-1010, Mexico
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3
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Gutiérrez-Cortez E, Hernandez-Becerra E, Zubieta-Otero LF, Gaytán-Martínez M, Barrón-García OY, Rodriguez-Garcia ME. Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting. Food Chem 2024; 451:139395. [PMID: 38703736 DOI: 10.1016/j.foodchem.2024.139395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 04/09/2024] [Accepted: 04/14/2024] [Indexed: 05/06/2024]
Abstract
Amaranth is a pseudocereal that contains between 50 and 60% starch, gluten-free protein, and essential amino acids. This study investigates the physicochemical changes in Amaranthus spp. grains, flour, isolated starch and nanocrystals during germination and malting. The moisture content increased from 8.9% to 41% over 2 h of soaking. The percentage of germination increased rapidly, reaching 96% after 60 h, a remarkable advantage over other cereals. The nutrient composition varied, including protein synthesis and lipid degradation. Lipid concentration decreased during malting, except for soaking, which increased by 62%. Scanning electron microscopy shows that germination does not cause morphological changes on the outer surface of the grains, while transmission electron microscopy indicates the presence of isolated nanocrystals with orthorhombic crystal structure confirmed by X-ray diffraction. The viscosity profile shows a decrease in peak viscosity. Therefore, amaranth is a potential pseudocereal that can be used as an additive in the production of fermented beverages.
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Affiliation(s)
- Elsa Gutiérrez-Cortez
- Unidad de Investigación Multidisciplinaria, FES-Cuautitlán, Laboratorio de Procesos en Ingeniería Agroalimentaria Universidad Nacional Autónoma de México, Km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli, Edo de México 54714, Mexico
| | - Ezequiel Hernandez-Becerra
- Escuela de Bachilleres Plantel Norte, Universidad Autónoma de Querétaro, Av Somrereta s/n Colonia las Américas, 76121 Querétaro, Qro, Mexico; Ciencias de la Salud, Universidad del Valle de México campus Querétaro, Blvd Juriquilla No. 1000, Santa Rosa Jauregui, Querétaro, Qro 76230, Mexico
| | - Luis Fernando Zubieta-Otero
- Posgrado en Ciencia e Ingeniería de Materiales, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro 76230, Mexico
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Querétaro, Qro 76010, Mexico
| | - Oscar Yael Barrón-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro 76230, Mexico; División Industrial, Universidad Tecnológica de Querétaro, Av. Pie de la Cuesta 2501, Nacional, 76148 Santiago de Querétaro, Qro, Mexico.
| | - Mario Enrique Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro 76230, Mexico.
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4
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Akbari M, Sabouri H, Sajadi SJ, Yarahmadi S, Ahangar L. Classification and prediction of drought and salinity stress tolerance in barley using GenPhenML. Sci Rep 2024; 14:17420. [PMID: 39075223 PMCID: PMC11286739 DOI: 10.1038/s41598-024-68392-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Accepted: 07/23/2024] [Indexed: 07/31/2024] Open
Abstract
Genetic and agronomic advances consistently lead to an annual increase in global barley yield. Since abiotic stresses (physical environmental factors that negatively affect plant growth) reduce barley yield, it is necessary to predict barley resistance. Artificial intelligence and machine learning (ML) models are new and powerful tools for predicting product resilience. Considering the research gap in the use of molecular markers in predicting abiotic stresses, this paper introduces a new approach called GenPhenML that combines molecular markers and phenotypic traits to predict the resistance of barley genotypes to drought and salinity stresses by ML models. GenPhenML uses feature selection algorithms to determine the most important molecular markers. It then identifies the best model that predicts atmospheric resistance with lower MAE, RMSE, and higher R2. The results showed that GenPhenML with a neural network model predicted the salinity stress resistance score with MAE, RMSE and R2 values of 0.1206, 0.0308 and 0.9995, respectively. Also, the NN model predicted drought stress scores with MAE, RMSE and R2 values of 0.0727, 0.0105 and 0.9999, respectively. The GenPhenML approach was also used to classify barley genotypes as resistant and stress-sensitive. The results showed that the accuracy, accuracy and F1 score of the proposed approach for salinity and drought stress classification were higher than 97%.
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Affiliation(s)
- Mahjoubeh Akbari
- Department of Plant Production, Collage of Agriculture Science and Natural Resource, Gonbad Kavous University, Gonbad-E Kavus, 4971799151, Iran
| | - Hossein Sabouri
- Department of Plant Production, Collage of Agriculture Science and Natural Resource, Gonbad Kavous University, Gonbad-E Kavus, 4971799151, Iran
| | - Sayed Javad Sajadi
- Department of Plant Production, Collage of Agriculture Science and Natural Resource, Gonbad Kavous University, Gonbad-E Kavus, 4971799151, Iran.
| | - Saeed Yarahmadi
- Horticulture-Crops Research Department, Golestan Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Gorgan, 4969186951, Iran
| | - Leila Ahangar
- Department of Plant Production, Collage of Agriculture Science and Natural Resource, Gonbad Kavous University, Gonbad-E Kavus, 4971799151, Iran
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Gielens D, De Schepper C, Langenaeken N, Galant A, Courtin C. A global set of barley varieties shows a high diversity in starch structural properties and related gelatinisation characteristics. Heliyon 2024; 10:e29662. [PMID: 38694124 PMCID: PMC11058286 DOI: 10.1016/j.heliyon.2024.e29662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 05/04/2024] Open
Abstract
The gelatinisation temperature and bimodal granule size distribution of barley starch are important characteristics regarding resource efficiency and product quality in the brewing industry. In this work, the diversity in starch amylose content and granule proportions in a set of modern barley varieties (N = 23) was investigated and correlated with their starch gelatinisation behaviour. Milled barley samples had peak starch gelatinisation temperatures ranging from 60.1 to 66.5 °C. Upon separating the barley starch from the non-starch compounds, sample-dependent decreases in starch gelatinisation temperatures were observed, indicating the importance of differences in barley composition. The peak gelatinisation temperatures of milled barley and isolated barley starches were strongly correlated (r = 0.96), indicating that the behaviour of the starch population is strongly reflected in the measurements performed on milled barley. Therefore, we investigated whether amylose content or starch granule size distribution could predict the gelatinisation behaviour of the starches. Broad ranges in the small starch granule volumes (13.9-32.0 v/v%) and amylose contents (18.2-30.7 w/w%) of the barley starches were observed. For the barley samples collected in the north of the USA (N = 8), the small starch granule volumes correlated positively with the peak gelatinisation temperatures of barley starches (r = 0.90, p < 0.01). The considerable variation in starch properties described in this work highlights that, besides starch content, starch gelatinisation temperature or granule size distribution might provide brewers with useful information to optimise resource efficiency.
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Affiliation(s)
- D.R.S. Gielens
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - C.F. De Schepper
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - N.A. Langenaeken
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - A. Galant
- Anheuser-Busch InBev SA/NV, Brouwerijplein 1, B-3000, Leuven, Belgium
| | - C.M. Courtin
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
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6
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Lucas-Aguirre JC, Quintero-Castaño VD, Beltrán-Bueno M, Rodríguez-García ME. Study of the changes on the physicochemical properties of isolated lentil starch during germination. Int J Biol Macromol 2024; 267:131468. [PMID: 38599432 DOI: 10.1016/j.ijbiomac.2024.131468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 02/27/2024] [Accepted: 04/06/2024] [Indexed: 04/12/2024]
Abstract
In this work, the changes in the composition of the flours and in the morphological, structural, thermal, vibrational, rheological, and functional properties of the isolated lentil starch during the germination process were investigated. The fiber, fat, and ash content of the flours decreased and the protein content increased, while the apparent amylose content of the starch granules remained constant. Using scanning electron microscopy (SEM), the starch granules remained intact during germination, and no enzymatic activity of α- and β-amylases was observed. X-ray diffraction shows that the starch has nanocrystals with hexagonal structure which predominate over the nanocrystals with orthorhombic structure and are classified as C-type starch. The most important result is that these nanocrystals do not play an important role during germination. As the germination time progresses, differential scanning calorimetry (DSC) shows a decrease in the gelatinization temperature (Tp) of the starch, ranging from 70.34 ± 0.25 °C for the native lentil starch to values of 67.16 ± 0.37 °C for the starch on the fourth day of germination (ILS4), this transition being related to the solvation of the nanocrystals. On the other hand, the pasting profiles show no significant changes during germination, indicating that no significant changes in starch content occur during germination. Starch degradation is essential for the production of malt for fermented beverages. This fact makes sprouted lentils not a candidate for the short-term fermentation required in the beverage industry.
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Affiliation(s)
- Juan Carlos Lucas-Aguirre
- Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia.
| | - Victor Dumar Quintero-Castaño
- Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Melissa Beltrán-Bueno
- Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Mario Enrique Rodríguez-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada. Universidad Nacional Autónoma de México. Campus Juriquilla, Querétaro, Qro. C.P. 76230, Mexico.
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7
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Flores-García FM, Morales-Sánchez E, Gaytán-Martínez M, de la Cruz GV, Méndez-Montealvo MGDC. Effect of electric field on physicochemical properties and resistant starch formation in ohmic heating processed corn starch. Int J Biol Macromol 2024; 266:131414. [PMID: 38582481 DOI: 10.1016/j.ijbiomac.2024.131414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 03/30/2024] [Accepted: 04/03/2024] [Indexed: 04/08/2024]
Abstract
This research investigated the impact of ohmic heating (OH) on the physicochemical properties and resistant starch formation in native corn starch. Electric field strengths (EFS) of 50, 75, and 100 V/cm were applied to native starch, at a starch-water ratio of 1:1 w/v. The conductivity of the medium is a crucial factor in ohmic heating. In this study, the conductivity values at 120 °C were measured at 1.5 mS/m. The study revealed two distinct outcomes resulting from the application of different EFS. Firstly, a thermal effect induced gelatinization, resulting in a reduction in the enthalpy of corn starch, an increase in the water absorption index (WAI) and the water solubility index (WSI), and a decrease in peak viscosity. Secondly, a non-thermal effect of OH was observed, leading to the electrolysis of certain starch compounds and water. This electrolysis process generated radicals (-OH) that interacted with starch components, augmenting the percentage of resistant starch. This increase was associated with elevated levels of carbonyl and carboxyl groups at 75 and 100 V/cm.
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Affiliation(s)
- Francisco M Flores-García
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, 76090 Santiago de Querétaro, Mexico
| | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, 76090 Santiago de Querétaro, Mexico.
| | - Marcela Gaytán-Martínez
- Posgrado en Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N. Col. Centro, 76010 Santiago de Querétaro, Mexico.
| | - Gonzalo Velázquez de la Cruz
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, 76090 Santiago de Querétaro, Mexico.
| | - Ma Guadalupe Del Carmen Méndez-Montealvo
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Querétaro, 76090 Santiago de Querétaro, Mexico.
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8
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Gebre BA, Xu Z, Ma M, Lakew B, Sui Z, Corke H. Relationships among Structure, Physicochemical Properties and In Vitro Digestibility of Starches from Ethiopian Food Barley Varieties. Foods 2024; 13:1198. [PMID: 38672871 PMCID: PMC11049196 DOI: 10.3390/foods13081198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/09/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Studying diversity in local barley varieties can help advance novel uses for the grain. Therefore, starch was isolated from nine Ethiopian food barley varieties to determine starch structural, pasting, thermal, and digestibility characteristics, as well as their inter-relationships. The amylose content in the varieties significantly varied from 24.5 to 30.3%, with a coefficient of variation of 6.1%. The chain length distributions also varied significantly, and fa, fb1, fb2, and fb3 ranged from 26.3 to 29.0, 48.0 to 49.7, 15.0 to 15.9, and 7.5 to 9.5%, respectively. Significant variations were also exhibited in absorbance peak ratios, as well as thermal, pasting, and in vitro digestibility properties, with the latter two parameters showing the greatest diversity. Higher contents of amylose and long amylopectin fractions contributed to higher gelatinization temperatures and viscosities and lower digestibility. Structural characteristics showed strong relationships with viscosity, thermal, and in vitro digestibility properties. Cross 41/98 and Dimtu varieties are more suitable in functional food formulations and for bakery products. These results might inspire further studies to suggest target-based starch modifications and new product development.
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Affiliation(s)
- Bilatu Agza Gebre
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (B.A.G.); (Z.X.); (M.M.)
- Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 2003, Ethiopia
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (B.A.G.); (Z.X.); (M.M.)
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (B.A.G.); (Z.X.); (M.M.)
| | - Berhane Lakew
- Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 2003, Ethiopia;
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (B.A.G.); (Z.X.); (M.M.)
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion—Israel Institute of Technology, Shantou 515063, China
- Faculty of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel
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Park J, Chung HJ, Park HY, Park HJ, Oh SK. Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars. Food Sci Biotechnol 2024; 33:1135-1145. [PMID: 38440675 PMCID: PMC10908982 DOI: 10.1007/s10068-023-01419-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 07/19/2023] [Accepted: 08/10/2023] [Indexed: 03/06/2024] Open
Abstract
In this study, malt was produced in pilot-scale facilities and conditioned using three barley (Hordeum vulgare L.) cultivars in South Korea (Heugho, Hopum, and Kwangmaeg). Quality and starch characteristics were compared. The starch content was considerably reduced in all malts. Coleoptile elongation was higher in Heugho (HHM; 85.7% ± 12.6%) and Hopum (HPM; 83.9% ± 10.7%) than in Kwangmaeg (KMM; 78.1% ± 9.9%) malt. Malt yield ranged from 81.8 to 84.9%, with no significant difference. All samples presented type A crystallinity, and granules showed discoid shapes. After malting, the mono- and di-saccharide contents (not including sucrose) were increased. The fermentable sugar level was the highest in HHM, whereas non-fermentable sugar was the highest in KMM. These results suggest that HPM enables efficient scarification based on the rapid degradation of starch, while Heugho barley and HHM have a high potential for beer and malt production, respectively. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01419-6.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon, Gyeonggi 16429 Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 Republic of Korea
| | - Hye Young Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon, Gyeonggi 16429 Republic of Korea
| | - Hyun-Jin Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841 Republic of Korea
| | - Sea-Kwan Oh
- National Institute of Crop Science (NICS), Rural Development Administration (RDA), 251 Chungyel-ro, Chuncheon, Gangwon 24219 Republic of Korea
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10
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Salvati D, Paschoalinotto BH, Mandim F, Ferreira ICFR, Steinmacher NC, Pereira C, Dias MI. Exploring the Impacts of Sorghum ( Sorghum bicolor L. Moench) Germination on the Flour's Nutritional, Chemical, Bioactive, and Technological Properties. Foods 2024; 13:491. [PMID: 38338626 PMCID: PMC10855074 DOI: 10.3390/foods13030491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/24/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
Germination is a natural, simple, and economical process used to improve the quality of nutritional and technological grains. In this study, native and sprouted sorghum flours were characterized regarding their technological properties (particle size distribution, water, and oil absorption capacity, swelling power and solubility, microscopy of starch granules, and pasting and thermal properties). Nutritional and phytochemical characterization profiles, including free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds, were explored through chromatographic methods. The antioxidant, anti-inflammatory, and cytotoxic activities of the respective hydroethanolic extracts were also evaluated. The results showed that the germination process caused significant changes in the flour composition and properties, causing reduced gelatinization temperature and retarded starch retrogradation; an increased content of free sugars and total organic acids; and a decreased content of tocopherols and phenolic compounds. In terms of bioactivity, the sprouted sorghum flour extract showed better lipid-peroxidation-inhibition capacity and none of the extracts revealed hepatotoxicity or nephrotoxicity, which are important results for the validation of the use of the flours for food purposes. Germination is an efficient and alternative method for grain modification that gives improved technological properties without chemical modification or genetic engineering.
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Affiliation(s)
- Diogo Salvati
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Departamento Acadêmico de Alimentos (DAALM), Campus Medianeira, Universidade Tecnológica Federal do Paraná, Medianeira 85884-000, Brazil;
| | - Beatriz Helena Paschoalinotto
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Filipa Mandim
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Nádia Cristiane Steinmacher
- Departamento Acadêmico de Alimentos (DAALM), Campus Medianeira, Universidade Tecnológica Federal do Paraná, Medianeira 85884-000, Brazil;
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Park J, Park HY, Chung HJ, Oh SK. Starch Structure of Raw Materials with Different Amylose Contents and the Brewing Quality Characteristics of Korean Rice Beer. Foods 2023; 12:2544. [PMID: 37444283 DOI: 10.3390/foods12132544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/27/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
This study aimed to explore suitable processing materials for rice beer (RB) production by analyzing the starch structure of the raw materials utilized for brewing beer and the quality characteristics of RB. We used malt, employing the Heugho cultivar as the main ingredient, and produced beer containing 30% rice. The regular amylose-containing cultivars Samgwang (SA) and Hangaru (HA) and the high-amylose-containing cultivar Dodamssal (DO) were used as adjuncts. Distribution of the short molecular chains of the starch amylopectin was the highest for SA and malt at 29.3% and 27.1%, respectively. Glucose content was the highest in the wort prepared with 100% malt and 30% SA + 70% malt. The alcohol content in SA RB and HA RB was higher than that in beer prepared with 100% malt. DO RB had the least bitterness and volatile components, such as acetaldehyde and ethyl acetate. The three rice cultivars tested in this study are suitable as starch adjuncts for RB production. The characteristics of RBs varied depending on the molecular structure of the ingredients, irrespective of their amylose contents. SA could be considered a craft beer with quality characteristics and rich flavor components, similar to 100% malt beer, compared to other RBs.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Suwon 16429, Republic of Korea
| | - Hye Young Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Suwon 16429, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Sea-Kwan Oh
- National Institute of Crop Science (NICS), Rural Development Administration (RDA), Chuncheon 24219, Republic of Korea
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12
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Li M, Cai K, Zheng N, Zhang G, Ye L. Identification of the Key Transcription Factors Regulating the Expression of the Genes Associated with Barley Malt Quality during Malting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8241-8251. [PMID: 37192323 DOI: 10.1021/acs.jafc.3c00988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Barley malt is produced through a malting process; it begins with steeping followed by germination and kilning, in which dramatic changes happen for a large number of physiological and biochemical traits in barley seeds. The objectives of this study were to comprehensively investigate the phenotypic changes during malting, and identify the key regulators that modulate the expression of genes associated with malt quality traits. The results showed that there was a significant positive correlation between gibberellic acid (GA) content and the activities of some hydrolytic enzymes, including α-amylases, β-amylases, and limit dextrinase (LD), and a significant negative correlation between GA and β-glucan content. Starch content had little change, but starch granules were pitted severely during malting. Weighted gene coexpression analysis (WGCNA) identified the genes associated with the greatest changes of the examined malt traits during malting. The correlation analysis and protein-protein interaction (PPI) analysis detected several key transcriptional factor (TF) regulating genes associated with malt quality. These genes and TFs regulating malting traits are potentially useful in barley breeding for malt quality improvement.
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Affiliation(s)
- Mengdi Li
- Department of Agronomy, College of Agriculture and Biotechnology, Zijingang Campus, Zhejiang University, Hangzhou 310058, PR China
| | - Kangfeng Cai
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310058, PR China
| | - Nannan Zheng
- Zhongyuan Institute, Zhejiang University, Zhengzhou 450000, PR China
| | - Guoping Zhang
- Department of Agronomy, College of Agriculture and Biotechnology, Zijingang Campus, Zhejiang University, Hangzhou 310058, PR China
- Zhongyuan Institute, Zhejiang University, Zhengzhou 450000, PR China
| | - Lingzhen Ye
- Department of Agronomy, College of Agriculture and Biotechnology, Zijingang Campus, Zhejiang University, Hangzhou 310058, PR China
- Zhongyuan Institute, Zhejiang University, Zhengzhou 450000, PR China
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13
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Suárez-Rivero D, Marin-Mahecha O, Ojeda-Barrera L, Ortiz-Aguilar J, de J Guzman-Hernandez T, Millan-Malo B, Alonso-Gómez LA, Rodriguez-Garcia ME. The effect of the electromagnetic field on the physicochemical properties of isolated corn starch obtained of plants from irradiate seeds. Int J Biol Macromol 2023; 236:123981. [PMID: 36907301 DOI: 10.1016/j.ijbiomac.2023.123981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 03/03/2023] [Accepted: 03/04/2023] [Indexed: 03/13/2023]
Abstract
Maize grains are composed of the pericarp, endosperm, and germ. Consequently, any treatment, such as electromagnetic fields (EMF) must alter these components, which in turn alters the physicochemical properties of the grain. Since starch is a major component of corn grain, and given the great industrial importance of starch, this study investigates how EMF affects the physicochemical properties of starch. Mother seed were exposed to three different intensities 23, 70, and 118 μT for 15 days. Except for a slight porosity on the surface of the starch of the grains of plants exposed to higher EMF, the starch showed no morphological differences between the different treatments and the control (according to scanning electron microscopy). The X-ray patterns showed that the orthorhombic structure was kept constant, unaffected by the intensity of EMF. However, the pasting profile of starch was affected, and a decrease in the peak viscosity was obtained when the intensity of EMF increased. In contrast to the control plants, FTIR shows characteristic bands which can be attributed to the stretching of the CO bonds at wave number 1.711 cm-1. EMF can be considered a physical modification of starch.
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Affiliation(s)
- Deivis Suárez-Rivero
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, Costa Rica; Grupo de Investigación e Innovación Agroindustrial - GINNA, Fundación Universitaria Agraria de Colombia - UNIAGRARIA, Colombia
| | - Olga Marin-Mahecha
- Grupo de Investigación e Innovación Agroindustrial - GINNA, Fundación Universitaria Agraria de Colombia - UNIAGRARIA, Colombia
| | - Lizeth Ojeda-Barrera
- Grupo de Investigación e Innovación Agroindustrial - GINNA, Fundación Universitaria Agraria de Colombia - UNIAGRARIA, Colombia
| | - Jannet Ortiz-Aguilar
- Facultad de Ingeniería, sede Bogotá, Universidad Cooperativa de Colombia-UCC, Colombia
| | - Tomas de J Guzman-Hernandez
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE). Instituto Tecnológico de Costa Rica, Sede Regional San Carlos, Costa Rica
| | - Beatriz Millan-Malo
- Centro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnología, Universidad Nacional Autónoma de México, Campus Juriquilla, A.P. 1-1010, C.P. 76000 Querétaro, Qro., Mexico
| | - Leonardo A Alonso-Gómez
- Universidad de los Llanos, Escuela en Ciencias Agrícolas, Grupo de investigación Ciencia Tecnología e Innovación Agroindustrial (CITIA), Villavicencio, Colombia.
| | - Mario E Rodriguez-Garcia
- Centro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnología, Universidad Nacional Autónoma de México, Campus Juriquilla, A.P. 1-1010, C.P. 76000 Querétaro, Qro., Mexico
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14
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Intrinsic and extrinsic factors drive differences in the gelatinisation behaviour of barley and malt starch. Food Res Int 2023; 167:112653. [PMID: 37087242 DOI: 10.1016/j.foodres.2023.112653] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 02/20/2023] [Accepted: 02/25/2023] [Indexed: 03/16/2023]
Abstract
We studied the impact of malting on barley starch gelatinisation properties and whether observed differences are due to changes in extrinsic or intrinsic factors. We isolated the total starch and large and small starch granules fractions from barley and malt samples and subjected them to DSC. The peak gelatinisation temperature for malt starch was, on average, 1.2 °C higher than for barley starch. The malting process and endosperm breakdown products were each responsible for half of this difference. The presence of water-extractable, non-starch components (sugars, minerals, protein and starch hydrolysis products,…) increased the intrinsic starch gelatinisation temperatures by 2.2-4.7 °C for barley and 3.6-5.3 °C for malt. The small starch granule fractions from barley had a 3.1 °C higher peak gelatinisation temperature than large granule fractions. No effect of malting was observed here. These findings indicate that matrix effects and starch granule size must be considered when addressing starch conversion during brewing.
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Khoddami A, Messina V, Vadabalija Venkata K, Farahnaky A, Blanchard CL, Roberts TH. Sorghum in foods: Functionality and potential in innovative products. Crit Rev Food Sci Nutr 2023; 63:1170-1186. [PMID: 34357823 DOI: 10.1080/10408398.2021.1960793] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and Asia. Despite this contribution to global food production, most of the world's sorghum grain, and nearly all in Western countries, is used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests a greater focus on the development of new sorghum-based foods. An understanding of the structural and functional properties of sorghum grain to develop processes for production of new sorghum-based foods is required. In this review, we discuss the potential of sorghum in new food products, including sorghum grain composition, the functional properties of sorghum in foods, processing of sorghum-based products, the digestibility of sorghum protein and starch compared to other grains, and the health benefits of sorghum. In the potential for sorghum as a major ingredient in new foods, we suggest that the gluten-free status of sorghum is of relatively minor importance compared to the functionality of the slowly digested starch and the health benefits of the phenolic compounds present.
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Affiliation(s)
- Ali Khoddami
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | - Valeria Messina
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Christopher L Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, New South Wales, Australia
| | - Thomas H Roberts
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
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16
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Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03968-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
AbstractIn this paper, we present a constant temperature mashing procedure where grist made of Pilsner malt is mashed-in directly in the temperature regime of alpha-amylase activity, thus omitting all conventional steps, followed by constant temperature mashing at 72 °C. The aim was to investigate an alternative mashing procedure for the production of alcohol-reduced beers. The mashing proceeds with a rapid buildup of sugars and is completed after 120 min at the latest, giving an iodine normal and clear wort. However, the distribution of the different sugars in the worts is strongly altered, in comparison to a more classical mashing procedure. The free amino nitrogen (FAN) concentration is sufficient for vivid fermentation with the bottom fermenting yeast Saccharomyces pastorianus TUM 34/70. The lag phase and initial fermentation performance of this yeast strain are comparable for conventionally and isothermally (72 °C) mashed wort. Under the given conditions the fermentation of the isothermally (72 °C) made wort is finished after 6 days whereas a conventional wort needs 4–5 days more to be completed. The alcohol concentration is remarkably reduced by isothermal mashing leading to roughly 3.4 vol.-% with an original gravity of 11°P whereas with a conventional mashing procedure 4.4 vol.-% are obtained for the same original gravity. In both cases the concentrations of the fermentation by-products are comparable. A preliminary comparison of taste and foam stability did not show striking differences. Constant temperature mashing at 72 °C is a simple way to reduce the alcohol content of beer enriching it at the same time with non-fermentable sugars.
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17
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Ofoedu CE, Akosim CQ, Iwouno JO, Obi CD, Shorstkii I, Okpala COR. Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions. PeerJ 2021; 9:e10968. [PMID: 33777523 PMCID: PMC7983859 DOI: 10.7717/peerj.10968] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Accepted: 01/28/2021] [Indexed: 11/20/2022] Open
Abstract
Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination with barley malt in today’s brewing. However, the recent growing realisation of the potential and applications of rice malt for brewing an all-rice malt beer through varying malting conditions cannot be overlooked. In this study, therefore, the characteristic changes in malt, wort, and beer from different Nigerian rice varieties (FARO 44, FARO 57, NERICA 7) as influenced by varying malting conditions (steeping duration (18, 24 and 30 h), germination periods (2, 3 and 4 days) and kilning temperatures (50 and 55 °C)), were investigated. Rice (grain) samples were examined by thousand kernel weight (TKW), germinative energy (GE), germinative capacity (GC), and degree of steeping (DoS). To ensure that rice wort/beer with unique beer style and enhanced attributes, comparable to barley wort/beer is produced, malting conditions that produced rice malts with peak diastatic power (DP), cold water extract (CWE), and hot water extract (HWE) were selected. Peak DP, CWE and HWE were obtained at FARO 44 (18 h steeping, 3 days germination, 55 °C kilning (S18G3K55°)), FARO 57 (30 h steeping, 2 days germination, 50 °C kilning (S30G2K50°)) and NERICA 7 (24 h steeping, 3 days germination, 55 °C kilning (S24G3K55°)). Selected malts were further tested for moisture content, total nitrogen, malt yield and malting loss and subsequently progressed to wort and beer production. Wort’s pH, total soluble nitrogen (TSN), brix, kolbach index (KI), free amino nitrogen (FAN), dextrose equivalent (DE), original extract (OE) and sugar profile were determined, as well as beer’s pH, colour, apparent extract (AE), alcohol by volume (%ABV), turbidity and sensory attributes. Rice grain varied significantly (p < 0.05) in TKW, GE, GC and DoS across varieties. Despite wort’s pH, TSN, DE, OE as well as beer pH, colour, AE and turbidity resembling (p > 0.05) across varieties, wort’s brix, KI, FAN, sugar profile as well as beer’s %ABV, differed significantly (p < 0.05). Sensory attributes of appearance, colour, mouthfeel, and overall acceptability in beer differed noticeably (p < 0.05), except for aroma and taste (p > 0.05). Overall, the rice beer, though very slightly hazy, represented a pale yellow light lager, which is indicative of its peculiar beer style. Besides increased DP and enhanced hydrolysis, varying malting conditions of current study could serve as a pathway of reducing the cost of exogenous (commercial) enzymes or barley malt imports, together with decreasing barley’s dependency for brewing in the tropics.
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Affiliation(s)
- Chigozie E Ofoedu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Chibugo Q Akosim
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Jude O Iwouno
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Chioma D Obi
- Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra, Nigeria
| | - Ivan Shorstkii
- Department of Technological Equipment and Life-Support Systems, Kuban State Technological University, Krasnodar, Russian Federation
| | - Charles Odilichukwu R Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
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18
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Ding Y, Xiao Y, Ouyang Q, Luo F, Lin Q. Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment. ULTRASONICS SONOCHEMISTRY 2021; 70:105350. [PMID: 33010579 PMCID: PMC7786522 DOI: 10.1016/j.ultsonch.2020.105350] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 09/08/2020] [Accepted: 09/12/2020] [Indexed: 05/10/2023]
Abstract
Chemically modified starch (RS4) was commercially available as a food ingredient, however, there was a lack of knowledge on how ultrasonic treatment (non-thermal technology) modulated the enzymatic resistance of RS4. In this study, structural change of RS4 during ultrasonic treatment and its resulting digestibility was investigated. Results from scanning electron microscopy, particle size analysis, chemical composition analysis, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that ultrasonic treatment remained the granule morphology, increased the apparent amylose content, reduced the particle size, destroyed the crystalline structure, decreased the helical orders, but enhanced the short-range molecular orders of ultrasonic-processed RS4. In vitro digestibility analysis showed that the total content of rapidly digestible starch and slowly digestible starch was increased, whereas the content of resistant starch was decreased. Overall, ultrasonic treatment substantially reduced the enzymatic resistance of RS4, indicating that RS4 was not stability against the non-thermal processing technology of ultrasonic treatment.
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Affiliation(s)
- Yongbo Ding
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yiwei Xiao
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qunfu Ouyang
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Feijun Luo
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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19
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Oseguera-Toledo ME, Contreras-Jiménez B, Hernández-Becerra E, Rodriguez-Garcia ME. Physicochemical changes of starch during malting process of sorghum grain. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103069] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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20
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Lekjing S, Venkatachalam K. Effects of germination time and kilning temperature on the malting characteristics, biochemical and structural properties of HomChaiya rice. RSC Adv 2020; 10:16254-16265. [PMID: 35498825 PMCID: PMC9052888 DOI: 10.1039/d0ra01165g] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 04/16/2020] [Indexed: 01/30/2023] Open
Abstract
Effects of germination time (3, 5 and 7 days) and kilning temperature (40, 50 and 60 °C) on the malting characteristics, biochemical properties and structural properties of HomChaiya rice were examined. Malting potential in terms of germination rate and germination capacity increased as the germination period of rice was prolonged. Diastatic potential, hot water extract and malting loss of rice gradually increased with germination time and with kilning temperature; in contrast, malting yield and viscosity of the samples decreased. Germination time significantly increased the α-amylase activity, but β-amylase activities increased when kilned at different temperatures. Total starch decreased and reducing sugar increased in rice with prolonged germination, and furthermore, the kilning temperature significantly influenced these changes. Higher kilning temperature and prolonged germination period increased the protease activity in rice, and consequently, soluble protein and free amino acids also increased. Among the twelve identified amino acids in the HomChaiya rice, aspartic acid, glutamic acid, asparagine, serine, arginine, isoleucine, tyrosine, and phenylalanine increased with germination time and kilning temperature. FTIR results showed that increased germination time and kilning temperature unfolded the carbohydrates, which is consistent with the enzymatic (α- and β-amylase) activities. XRD results also found higher peak intensities for rice when germinated longer and kilned at a higher temperature. The crystallinity of malted rice decreased with germination time. Ultrastructural changes showed that starch granules are more vulnerable to enzymatic attack upon extended germination time and at higher kilning temperatures. Effects of germination time (3, 5 and 7 days) and kilning temperature (40, 50 and 60 °C) on the malting characteristics, biochemical properties and structural properties of HomChaiya rice were examined.![]()
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Affiliation(s)
- Somwang Lekjing
- Department of Food Technology, Faculty of Science and Industrial Technology, Prince of Songkla University (Surat Thani Campus) Makhamtia, Muang Surat Thani 84000 Thailand
| | - Karthikeyan Venkatachalam
- Department of Food Technology, Faculty of Science and Industrial Technology, Prince of Songkla University (Surat Thani Campus) Makhamtia, Muang Surat Thani 84000 Thailand
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21
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Hernández‐Becerra E, Contreras‐Jiménez B, Vuelvas‐Solorzano A, Millan‐Malo B, Muñoz‐Torres C, Oseguera‐Toledo ME, Rodriguez‐Garcia ME. Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties. Cereal Chem 2020. [DOI: 10.1002/cche.10256] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Ezequiel Hernández‐Becerra
- Escuela Nacional de Estudios Superiores Universidad Nacional Autónoma de México Querétaro México
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | - Brenda Contreras‐Jiménez
- Escuela Nacional de Estudios Superiores Universidad Nacional Autónoma de México Querétaro México
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | | | - Beatriz Millan‐Malo
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | | | - Miguel E. Oseguera‐Toledo
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | - Mario E. Rodriguez‐Garcia
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
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22
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The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10020616] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Brewing is an ancient process which started in the middle east over 10,000 years ago. The style of beer varies across the globe but modern brewing is very much the same regardless of the style. While there are thousands of compounds in beer, current methods of analysis rely mostly on the content of only several important processing parameters such as gravity, bitterness, or alcohol. Near infrared and mid infrared spectroscopy offer opportunities to predict dozens to hundreds of compounds simultaneously at different stages of the brewing process. Importantly, this is an opportunity to move deeper into quality through measuring wort and beer composition, rather than just content. This includes measuring individual sugars and amino acids prior to fermentation, rather than total °Plato or free amino acids content. Portable devices and in-line probes, coupled with more complex algorithms can provide real time measurements, allowing brewers more control of the process, resulting in more consistent quality, reduced production costs and greater confidence for the future.
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Zhang P, Wang L, Qian Y, Wang X, Zhang S, Chang J, Ruan Y, Ma B. Influences of Extraction Methods on Physicochemical and Functional Characteristics of Three New Bulbil Starches from Dioscorea opposita Thunb. cv. Tiegun. Molecules 2019; 24:E2232. [PMID: 31207987 PMCID: PMC6630637 DOI: 10.3390/molecules24122232] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 06/13/2019] [Accepted: 06/14/2019] [Indexed: 11/17/2022] Open
Abstract
Starches from the bulbils of Dioscoreae opposita Thunb. cv. Tiegun were isolated by aqueous steeping (SBS), enzyme extraction (EBS), and alkaline extraction (ABS) methods, respectively. The physicochemical, mineral composition, thermal and morphological characteristics of these starches were investigated. The starch granules were oval, spherical and kidney-shaped and its crystal type is a mixture of A-type and B-type patterns. The starches having larger average granule size showed more amylose and phosphorus contents than those with smaller average granule size. Differential scanning calorimetry (DSC) showed that the SBS had an endothermic transition ranging from 65.8 °C to 76.3 °C with an enthalpy of 2.0 J/g. The endothermic transitions of ABS and EBS showed the regions of 67.9 °C to 73.0 °C, and 66.8 °C to 82.0 °C, respectively. The gelationization enthalpies of ABS and EBS were 13.8 and 11.5 J/g, respectively. Additionally, ABS presented greater clarity in comparison with EBS and SBS. Pasting properties indicated that ABS had the highest peak viscosity, breakdown, but SBS had the lowest trough, final viscosity, setback, and pasting temperature. Generally, ABS and EBS could be used as food thickener or frozen food additives. SBS and EBS were potential technological alternatives in quality preservation of frozen starch-based products and other industrial applications.
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Affiliation(s)
- Pengzhan Zhang
- Department of Traditional Chinese Medicine, College of Agronomy, Henan Agricultural University, Zhengzhou 450001, China.
| | - Li Wang
- Department of Traditional Chinese Medicine, College of Agronomy, Henan Agricultural University, Zhengzhou 450001, China.
| | - Yanyan Qian
- Department of Traditional Chinese Medicine, College of Agronomy, Henan Agricultural University, Zhengzhou 450001, China.
| | - Xuguang Wang
- Baiyunmugang Biological Technology Company, Dengfeng 452471, China.
| | - Shaoning Zhang
- Baiyunmugang Biological Technology Company, Dengfeng 452471, China.
| | - Jiping Chang
- Department of Traditional Chinese Medicine, College of Agronomy, Henan Agricultural University, Zhengzhou 450001, China.
| | - Yuan Ruan
- Department of Traditional Chinese Medicine, College of Agronomy, Henan Agricultural University, Zhengzhou 450001, China.
| | - Bingji Ma
- Department of Traditional Chinese Medicine, College of Agronomy, Henan Agricultural University, Zhengzhou 450001, China.
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